Food becomes an important topic while traveling. Not only exploring the local foods, but also learning how to plan ahead and cook with a tiny kitchen becomes an interesting challenge. There isn’t always time to stop for meals three times a day, and eating out is expensive. In addition, cooking too many times uses up a lot of water. Our strategy has been to cook bigger amounts ahead of time and keep things in the fridge ready to be consumed…
Our Currently Favourite Trip Foods:
Carrot Yoghurt Salad – Grated carrots, sautéed in olive oil, minced raw garlic, salt, and natural unsweetened Yoghurt. We can keep this in a tupperware in the fridge and eat it cold.
Turkish Meatballs – Ground Beef, finely chopped onions, garlic, and fresh parsley, lots of breadcrumbs, eggs, salt, ground cumin, black pepper, all mixed and fried in olive oil. A good staple food, goes well with rice and pasta, and can be eaten hot and cold.
“Pornflakes” = “Adult-Cornflakes” – Not what you think. These are Cornflakes with Milk, and Coffee. We usually have big breakfasts, but when it has to be quick and simple this is our “all-in-one-solution”.