Camping recipes

Camper’s sunrise wrap

This quick and tasty breakfast tortilla is perfect for mornings at the campsite. Soft scrambled eggs, melted cheese, and crispy bacon come together in a compact, easy-to-eat wrap. Add a burst of freshness with spinach, avocado, and salsa for a balanced, hearty breakfast ready in minutes!

Servings: 1

Ingredients

• 2 eggs, beaten
• 1 tortilla
• Salt and pepper, to taste
• Shredded cheese, to taste
• 1 small handful of baby spinach
• ½ avocado
• 3 tbsp salsa
• 2 slices precooked bacon

Instructions

1. Prepare the ingredients: Beat the eggs in a bowl with a pinch of salt and pepper. Grate the cheese, slice the avocado, and have all toppings ready.
2. Cook the bacon: In a skillet over medium heat, crisp the precooked bacon until golden. Transfer to a paper towel and set aside.
3. Cook the eggs and cheese: In the same skillet, pour in the beaten eggs and sprinkle with shredded cheese. Cook over low heat without stirring until the eggs start to set.
4. Add the tortilla: Once the eggs are halfway cooked, place the tortilla on top and cook for 1–2 minutes so it lightly sticks to the eggs.
5. Form the wrap: Remove from heat, transfer to a work surface, and cut a slit from the edge of the tortilla to the centre.
6. Add toppings and fold: Layer the spinach, avocado, salsa, and crispy bacon on one quarter of the tortilla. Fold each section over the next to form a compact triangle.
7. Grill the wrap: Return it to the skillet and toast for 1–2 minutes per side until golden and crispy.
8. Serve: Slice in half and enjoy immediately.

Dad’s French toast

Nothing warms the heart quite like a breakfast made with love. Dad’s French toast is a comforting classic — perfect for slow mornings or family brunches. Infused with cinnamon, nutmeg, and vanilla, each slice is golden brown and served with yogurt, fresh fruit, and a drizzle of maple syrup. Simple, nostalgic, and delightful for all ages.

Servings: 4

Ingredients

For the French toast:

• 6 eggs, beaten
• 1½ cups milk
• 1 teaspoon cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 tablespoon brown sugar
• 8 slices of bread
• 1 tablespoon butter
• 1 tablespoon vegetable oil

For serving

• Plain yogurt
• Fresh fruit
• Maple syrup

Instructions

1. Prepare the French toast mixture: In a shallow dish, whisk together the beaten eggs, milk, cinnamon, nutmeg, vanilla, and brown sugar until smooth and slightly frothy.
2. Soak the bread: Dip each slice of bread into the mixture, coating both sides without oversoaking. Let excess batter drip off before placing in the pan.
3. Cook the French toast: In a large skillet, heat the butter and oil over medium heat until the butter melts and foams. Place slices in the pan without overlapping and cook for 2–3 minutes per side until golden and crisp.
4. Serve and garnish: Arrange on plates and top with yogurt, fresh fruit, and a generous drizzle of maple syrup.

Gourmet brunch sandwich on an English muffin

This brunch sandwich is a true explosion of flavours and textures. Between the crunch of a toasted English muffin, the creaminess of avocado and cream cheese, the melt-in-your-mouth smoked salmon and eggs, and the sweet touch of fig jam, every bite is a delight. Perfect for a decadent morning or a refined brunch, and pairs beautifully with a fresh fruit salad.

Servings: 2

Ingredients

• 1 English muffin
• 1 avocado, mashed
• 1 tbsp cream cheese
• 2 eggs
• 4 slices bacon
• 2 slices smoked salmon
• 1 tbsp fig jam
• 1 handful baby spinach
• Salt and pepper, to taste

Instructions

1. Prepare the English muffin: Slice in half and toast in a toaster or on a skillet until golden and crispy.
2. Cook the eggs and bacon: In a hot skillet, cook the bacon until crispy. Drain on paper towels. In the same skillet, melt a little butter and fry the eggs, gently breaking the yolk so it remains creamy.
3. Assemble the sandwich: Spread cream cheese on one half of the muffin, then layer mashed avocado, smoked salmon, fried egg, crispy bacon, and a few baby spinach leaves. Finish with a touch of fig jam.
4. Serve and enjoy: Pair with a fresh fruit salad for a balanced and refreshing meal.

Overnight oats — the smart make-ahead breakfast

Ready in minutes, nourishing, and endlessly customizable, overnight oats are perfect for busy mornings or relaxed camping breakfasts. Prepared the night before, they’re enjoyed cold and creamy with no cooking required, yet still filling and satisfying.

Servings: 1

Ingredients (1 serving)

• ½ cup rolled oats
• ⅓ cup milk or plant-based beverage (almond, oat, soy, etc.)
• ⅓ cup yogurt
• 1 tsp maple syrup or honey
• Optional add-ins: chia seeds, ground flaxseed, hemp seeds

Instructions

1. In a bowl, mix the oats, milk, yogurt, maple syrup, and chosen add-ins.
2. Transfer the mixture to an airtight container.
3. Refrigerate for at least 2 hours, ideally overnight, so the oats absorb the liquid and become creamy.
4. Enjoy as-is or add your favourite toppings before serving.

Tips & Variations

• Choose your liquid base: Milk, plant-based beverages, or even tea infusions, fruit juices, or espresso for flavour variations.
• Play with yogurt: Use plain or flavoured yogurt, adjusting sweeteners accordingly.
• Add flavour with spices and extracts: Try cinnamon, cocoa powder, coconut milk powder, vanilla or almond extract, chai spice, or cardamom.
• Mix up your toppings: Fresh or dried fruit, nuts and seeds, nut butters, dark chocolate chips, fruit purée, or homemade jam for texture and taste.

Imitation crab sandwich

Inspired by classic coastal lobster rolls, this reimagined version highlights imitation crab in a fresh and crunchy salad. Perfect for a summer lunch or light dinner, the sandwich combines the sweetness of celery, corn, and red pepper with tender crab, all brought together by a creamy, slightly spicy sauce. Served in a toasted bun with baby spinach, it brings seaside vibes wherever you are.

Servings: 6

Ingredients

For the filling:

• 450 g imitation crab
• 2 celery stalks, finely diced
• ½ English cucumber, finely diced
• 1 red bell pepper, finely diced
• 1 can corn kernels, drained
• ½ red onion, finely chopped
• 6 hot dog buns
• Butter
• A handful of baby spinach

For the sauce:

• ½ cup mayonnaise
• ½ cup plain yogurt
• 3 tbsp hot sauce of your choice
• 2 tsp Old-style mustard
• Juice of 1 lemon
• Salt and pepper, to taste

Instructions

1. Prepare the sauce: In a bowl, mix mayonnaise, yogurt, hot sauce, mustard, and lemon juice. Season with salt and pepper and whisk until smooth. Refrigerate until ready to use.
2. Prepare the filling: Dice the imitation crab, celery, cucumber, red pepper, and red onion. Combine with drained corn in a large bowl.
3. Combine the crab salad: Add the sauce to the chopped ingredients and mix well to coat evenly.
4. Toast the buns: Lightly butter the inside of each bun and toast in a hot pan or on a grill until golden and crisp.
5. Assemble the sandwiches: Place a few baby spinach leaves in each toasted bun, then generously fill with the crab salad mixture.
6. Serve and enjoy: Serve immediately with a side of crunchy coleslaw and crispy chips.

Spicy chicken and melted cheese quesadillas

Craving a meal that’s simple, tasty, and quick to prepare? These roasted chicken quesadillas combine bold, comforting flavours thanks to hot sauce, salsa, and gooey melted cheese. They come together in just a few easy steps and are best enjoyed with sour cream and extra salsa for the perfect bite every time.

Servings: 4

Ingredients

• 2 green onions, sliced
• 1 red bell pepper, chopped
• 2 cups cooked chicken, roughly shredded
• 1 cup store-bought salsa
• Hot sauce, to taste
• 8 tortillas (20 cm / 8 in)
• 2 cups shredded cheese
• Salt and pepper, to taste
• Oil
• Sour cream, for serving
• Extra salsa, for serving

Instructions

1. Prepare the filling: In a large skillet, heat 2 tbsp oil over medium heat. Sauté the green onions until lightly golden. Season with salt and pepper, then transfer to a bowl to cool slightly. Add red pepper, chicken, salsa, and hot sauce to taste. Mix well and set aside.
2. Assemble the quesadillas: Lay tortillas flat, sprinkle ¼ cup cheese on one half of each, spoon the chicken mixture over the cheese, and fold tortillas in half, pressing gently to seal.
3. Cook the quesadillas: In two large non-stick skillets, heat 1 tbsp oil over low heat. Cook quesadillas for about 3 minutes per side, until golden and crispy.
4. Serve and enjoy: Cut into wedges and serve immediately with sour cream and extra salsa on the side.

Deluxe ramen — a comforting bowl with bold flavours

Turn an ordinary packet of ramen into a gourmet, flavourful meal with this recipe enhanced by coconut milk, crunchy peanut butter, and spicy chili crisp. The rich, fragrant broth pairs beautifully with your favourite protein — tofu, shrimp, pork, or a soft-boiled egg. Quick and easy to make, this deluxe ramen warms you up after a long day outdoors or whenever you’re craving a comforting, flavour-packed dish.

Servings: 1

Ingredients

• 1 store-bought ramen soup packet of your choice
• 1 green onion, thinly sliced
• ½ cup mushrooms, sliced
• 1 tsp fresh ginger, finely chopped
• ½ cup coconut milk
• ⅓ cup crunchy peanut butter
• Protein of choice: tofu, shrimp, pork, or egg
• 2 tbsp chili crisp
• 1 lime, cut into wedges

Instructions

1. Prepare the aromatic base: In a pan, heat the chili crisp over medium heat. Sauté the green onion, ginger, and mushrooms until lightly golden and fragrant. Remove from heat, add the coconut milk and peanut butter, and stir until smooth and well combined.
2. Prepare the broth: In a saucepan, bring the amount of water indicated on the ramen packet to a boil. Add the seasoning packet and stir in the prepared aromatic mixture.
3. Cook the noodles and protein: Add the noodles and cook for about 3 minutes, stirring to coat them well in the broth. Meanwhile, cook your chosen protein if needed, and add it to the bowl when serving.
4. Serve and enjoy: Garnish with sliced green onions and a wedge of lime for a touch of freshness. Enjoy immediately, adjusting the flavour with a squeeze of lime juice or an extra spoonful of chili crisp to taste.

Chicken and apple wraps

Easy to prepare and full of flavour, these chicken and apple wraps are a great option for an outdoor meal. Fresh, nourishing, and balanced, they combine the crispness of apples and cucumbers with the tenderness of chicken, all wrapped in a soft tortilla. Perfect for a quick lunch by the lake or a light dinner after a day of hiking.

Servings: 3

Ingredients

• 3 cups cooked, shredded rotisserie chicken
• 1 cup celery, diced
• 1 green apple, diced
• 2 green onions, chopped
• ½ English cucumber, cut into sticks
• 1 cup fresh basil, chopped
• ⅓ cup mayonnaise
• 1 tbsp Old-style mustard
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste
• 1 cup baby spinach or arugula
• 4 tortillas
• Herb and garlic cream cheese

Instructions

1. Prepare the chicken and apple salad: In a large bowl, combine all salad ingredients except the cucumbers and spinach. Mix well to evenly coat and distribute the flavours.
2. Assemble the wraps: Spread a thin layer of cream cheese on each tortilla. Arrange the cucumbers and spinach on the top half. Spoon the chicken salad mixture into the centre. Fold the bottom of the tortilla over the filling, then fold in the sides toward the centre to form a secure wrap. Wrap each one in parchment paper for easier handling.

Wood-fired ribs

Nothing brings family and friends together quite like a hearty meal of ribs grilled over an open fire. This recipe guarantees tender, fall-off-the-bone meat and an irresistible flavour thanks to a sweet-and-savory homemade barbecue sauce with just the right kick. Perfect for summer dinners around the fire.

Servings: 4

Ingredients

• Pork back ribs – plan for 4 to 5 ribs per person
• Store-bought or homemade barbecue sauce

For the homemade barbecue sauce – makes about 1 cup:

• ½ cup ketchup
• ¼ cup water
• ¼ cup soy sauce
• 2 tbsp maple syrup
• 2 tbsp old-style mustard
• 2 tsp apple cider vinegar
• ½ tsp smoked paprika
• ½ tsp onion powder

Instructions

1. Prepare the ribs: Remove the thin membrane from the back of the ribs for maximum tenderness. Cut the racks into sections of 3 to 4 ribs to make them easier to cook.
2. Boil the ribs: Bring a large pot of water to a boil—enough to fully cover the ribs. Add the rib sections and simmer over medium heat for 20–30 minutes, until tender.
3. Make the barbecue sauce (if using homemade): In a saucepan, combine all the sauce ingredients. Bring to a boil, then reduce the heat and simmer for 5–10 minutes, until slightly thickened.
4. Grill the ribs: Drain the ribs and brush them generously with barbecue sauce. Place them on a hot grill over the fire or on a barbecue set to medium-high heat. Grill for 2–3 minutes per side, turning and brushing with more sauce as needed for a richer flavour.
5. Serve: Serve the ribs with crisp coleslaw and your choice of grilled vegetables.

Comforting red lentil dahl

When the evenings turn cooler, there’s nothing better than a warm, nourishing, and aromatic dish to cozy up with. This red lentil dahl, inspired by Indian cuisine, bursts with flavour from turmeric, garam masala, and ginger. Its creamy texture and gentle heat make it the perfect meal for crisp fall or winter days. Served with basmati rice, naan, and a dollop of yogurt, it brings comfort and warmth in every bite.

Servings: 4

Ingredients

For the dahl:

• 1 onion, finely chopped
• 2 tbsp butter
• 3 garlic cloves, finely chopped
• 1 piece of fresh ginger (about 1 inch), peeled and halved
• 1 tbsp ground turmeric
• 1 tbsp garam masala
• 1 tsp ground cumin
• Sriracha sauce, to taste
• 2 cups vegetable broth
• 2 cups coconut milk
• 1½ cups red lentils
• Salt and pepper, to taste

To serve

• Plain yogurt
• Fresh cilantro
• Lime wedges
• Naan
• Basmati rice

Instructions

1. Sauté the aromatics: In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper, and cook for 3–5 minutes, until translucent. Stir in the garlic, ginger, turmeric, garam masala, and cumin. Cook for 1 minute, stirring, until the spices become fragrant.
2. Add the liquids and lentils: Pour in the vegetable broth and coconut milk. Add the red lentils and bring to a boil.
3. Simmer: Reduce to low heat and simmer for about 20 minutes, stirring occasionally, until the lentils are soft and the mixture has thickened. Remove the ginger pieces and adjust seasoning with salt, pepper, and sriracha to taste.
4. Serve and garnish: Serve warm over basmati rice. Top with plain yogurt and fresh cilantro.

Crispy fish tacos

There’s nothing like a good fish taco to turn an outdoor meal into a real feast. Inspired by Mexican flavours, this recipe combines crispy white fish, fresh mango salsa, a creamy and zesty sauce, and colourful toppings made from crunchy vegetables and fresh herbs. Perfect for camping or casual outdoor meals, these tacos are festive, satisfying, and crowd-pleasing.

Servings: 6

Ingredients

For the fish tacos:

• 24 small white corn tortillas
• 700 g (about 1½ lb) white fish of your choice, cut into pieces
• 1 cup panko breadcrumbs
• 2 eggs, beaten
• ½ cup flour
• ½ tsp ground cumin
• ½ tsp cayenne pepper
• 1 tsp salt
• ¼ tsp black pepper
• Vegetable oil
• Butter

Toppings

• ½ small red cabbage, shredded
• 2 medium avocados, sliced
• ½ red onion, diced
• ½ bunch fresh cilantro, tough stems removed
• 1 cup shredded cheese
• 1 lime, cut into 8 wedges

Sauce

• ½ cup sour cream
• ⅓ cup mayonnaise
• 2 tbsp lime juice (about 1 medium lime)
• 1 tsp garlic powder
• 1 tsp sriracha (or to taste)

Mango Salsa

• 1 Ataulfo mango, peeled and diced
• 2 Roma tomatoes, diced
• ½ red bell pepper, seeded and finely diced
• 2 green onions, thinly sliced
• Sriracha, to taste
• 1 tbsp lime juice

Instructions

1. Make the seasoning mix: In a small bowl, combine ½ tsp cumin, ½ tsp cayenne pepper, 1 tsp salt, and ¼ tsp black pepper. Mix into the flour.
2. Coat the fish: Set up three bowls: one with the seasoned flour, one with the beaten eggs, and one with the panko breadcrumbs. Dredge each piece of fish in flour, dip in egg, and coat with panko completely.
3. Fry the fish: Heat 3 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Fry the fish for 3–4 minutes per side until golden and crispy. Drain on paper towels and cut into smaller pieces for tacos.
4. Warm the tortillas: Toast tortillas briefly over a camp stove flame or heat in a dry skillet just before serving.
5. Assemble the tacos: Place fried fish on each tortilla. Add shredded cabbage, avocado, red onion, cilantro, and shredded cheese. Drizzle with creamy taco sauce.
6. Serve: Serve with mango salsa and lime wedges for squeezing.

Camping popcorn

Easy to make, light to carry, and always irresistible, popcorn is the perfect snack for campfire evenings. Whether you’re enjoying a treat after a day of adventure or sharing stories under the stars, it’s a crowd-pleaser that can be customized with all kinds of seasonings — from classic to bold.

Servings: 2

Ingredients

Basic popcorn:

• ¼ cup popcorn kernels
• 2 tbsp canola oil

Garlic and Parmesan popcorn:

• 2 tbsp grated Parmesan cheese
• ⅛ tsp garlic powder
• ⅛ tsp dried oregano
• 1–2 pinches salt

Cinnamon sugar popcorn:

• ½ tsp white sugar
• ¼ tsp ground cinnamon
• 1–2 pinches salt

Smoky paprika popcorn:

• ½ tsp smoked paprika
• ¼ tsp chili powder
• ⅛ tsp salt
• 1 pinch ground black pepper
• Optional: add a pinch of cayenne or a drizzle of hot oil for extra heat

Quick salted caramel popcorn:

• 1 tbsp brown sugar
• 1 pinch sea salt
• ¼ tsp vanilla extract
• ½ tbsp melted butter

Cheese and herb popcorn:

• 2 tbsp grated cheese (aged cheddar, Parmesan, or Gruyère)
• ¼ tsp dried thyme
• ¼ tsp dried rosemary
• 1 pinch each of salt and black pepper

Coconut chocolate sweet popcorn:

• ½ tsp unsweetened cocoa powder
• ½ tsp shredded coconut
• 1 tsp coconut sugar or brown sugar
• 1 pinch salt
• Optional: add dark chocolate shavings or a drizzle of warm coconut milk for extra indulgence

Instructions

1. Make the popcorn: In a small or medium pot, pour in the canola oil, ensuring it coats the bottom evenly. Add just enough kernels to cover the bottom without overlapping. Heat over low heat, cover with a lid, and allow the kernels to pop. Once popping slows or stops, remove from heat immediately to prevent burning.
2. Season the popcorn: While the popcorn is still warm, sprinkle on your chosen seasoning so it sticks well. Toss gently to evenly coat each piece.

Veggie and hummus platter

Perfect for a light camping appetizer or a healthy snack to share, this veggie and hummus platter is as simple as it is delicious. Easy to prepare, it highlights fresh, crunchy ingredients ideal for a relaxed outdoor moment. With its vibrant colours and mix of textures, this platter makes a nourishing and balanced snack — great for campfire gatherings or mid-hike breaks.

Servings: 2

Ingredients

• Hummus (plain, spicy, or roasted garlic, according to your preference)
• Olives (green or black), whole or sliced
• Bell peppers (red, yellow, or orange), cut into strips
• Carrots, cut into sticks
• Mini pitas, cut into quarters or served whole
• Cucumbers, sliced into rounds or sticks
• Broccoli, cut into small florets
• Halloumi cheese, sliced and grilled

Instructions

1. Prepare the vegetables and cheese: Wash and cut the peppers, carrots, and cucumbers into sticks or bite-sized pieces. Separate the broccoli into small, easy-to-dip florets. Slice the halloumi cheese into thick pieces and grill in a dry pan or on a grill until golden on both sides.
2. Assemble the platter: Spread a generous amount of hummus directly onto a serving board or place it in a bowl. Arrange the vegetables, grilled halloumi slices, and mini pitas attractively around the hummus. Add olives for an extra burst of flavour.
3. Serve and enjoy: Serve immediately and enjoy dipping each bite into the hummus. For an added touch, drizzle everything with olive oil and sprinkle with smoked paprika.