While traveling through Finland we had to conserve gas because there is no LPG available in this country.
We, therefore, headed to a camping ground to make the most of their cooking facilities. Check out below what we cooked.
Interestingly, we found that this has given us more time in our evenings and we are now looking at bulk cooking more often.
To access the recipes so you can make these yourself, please click on the recipe title.
Do you do this, and if so, what are your ‘go to’ recipes? Please share.
We first learnt how to cook this flavour packed dish at cooking classes in Palermo, Sicily, Italy. This can be scoffed warm when first made or cold on fresh white crusty bread. The vinegar helps to preserve this dish for several days in the fridge.
This is another recipe from Mamma Corleone Cooking Class. Involtini or Aubergine Rolls are quick and easy to make and provide a yummy dinner, or two.
This is an ideal dish for Omnia Cooking.
With a bit of forward planning you can whip this dish together, pop it into the fridge to marinate and viola it’s ready in time for dinner. Just throw onto the heat for half an hour and scoff quickly. If you’re lucky to have any leftovers, they make for a great lunch the next day.
We started making this in Greece, due to the large volume of lemons going begging.
The thing I love about this cake, apart from its soft moist texture, is how long it lasts in the cake tin (and freezer). It looks stunning with the white frosting and can be dressed up for a shared dish with glazed lemons on top. It is also high enough to be sliced in two and filled with your favourite filled (cream cheese comes to mind). Give this a go and thank me later.