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Quick and easy Dutch camping meals

Planning on camping this summer, but only have a single pit cooking stove? Then why not rustle up some of these typical Dutch camping dishes? Each recipe uses simple ingredients, is quick and easy to prepare, and serves two hungry campers.

typical Dutch camping recipes

Witte bonenschotel (baked bean casserole)

Ingredients

1 jar of HAK baked beans in tomato sauce
300 grams of chicken breast
1 red pepper
1 onion
1 teaspoon of sambal

Preparation

First dice the onion and finely slice both the peppers and the chicken breast. Now heat a little oil or butter in a pan and briefly fry the onion and sambal. Next add in the chicken and pepper and leave to simmer on a low heat until the chicken is thoroughly cooked. Finally, add in the jar of baked beans and stir thoroughly. Serve with fresh bread, mashed potato or rice.

Campingnasi (Dutch-Indonesian fried rice)

Ingredients

½ pack of Bio+ brown rice
½ bag of Conimex nasi spices
4 tablespoons of olive oil or butter
1 onion
1 leek
2 eggs
1 cup of Conimex Peanut Satay Sauce Javanese
1 bag of Conimex Prawn Crackers Plain

Preparation

First prepare the rice according to the instructions on the packaging. Meanwhile, finely chop the onion and slice the leek into rings. As soon as the rice is cooked, remove the pot from the heat and place a frying pan onto the stove. Heat up a little olive oil or butter and then gently fry the onion and leek, together with the nasi seasoning, for approx. 5 minutes. Now spoon this mixture into the pre-cooked rice and thoroughly stir. Finally, gently heat the satay sauce and fry two eggs in the frying pan (no need to rinse). Spoon the fried rice, eggs and satay sauce onto each plate and serve with prawn crackers.

Pasta met tonijn (tuna pasta)

Ingredients

1 pack of pasta
1 tin of tuna
1 onion
6 tablespoons of grated cheese
Fresh parsley
3 tablespoons of olive oil
1 tablespoon of lemon juice
Sal and pepper

Preparation

First place a pot containing plenty of water onto the camp stove, boil the pasta until al dente and, after draining, wrap the pot in a sleeping bag or a tea towel to keep the pasta warm. Next dice the onion and pop into a bowl, together with the tuna, chopped parsley and lemon juice. Now season with salt and pepper and thoroughly mash. Next heat 1 tablespoon of olive oil in a pan and briefly fry the tuna mixture. Finally, add in the pasta and the remaining 2 tablespoons of olive oil and thoroughly stir. Spoon the pasta onto two plates, sprinkle with grated cheese and hey presto!

Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.

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