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Wonderful!! Thank you, @Anemone del Camino, I’ve started a recipe section on the back pages of my new journal and can’t wait to fire these up. Heck, might even test these at home before I leave tooA curry is wonderful in winter and ingredients easy to find an inexpensive: rice, lentils/chickpeas, a can or two of tomatos, onions and garlic. All you need to bring is some curry powder. And if your bunkmates are feeling rich, or you do, add some chicken in there.
How about a gratin of thinly sliced carrots, potatoes or sweeet potatoes and turnip baked in some chicken or veggie broth and then topped with some lovely local cheese.
Or bring a small can of jalapenos and make a batch of frijoles. Cook the beans and add to them at the end a mix of fried onion and garlic.
A ratatouille on rice: onion, garlic, peppers, zucchini, eggplant. Feeling rich, add some hamburger meat and if you have cinamom then it’s moussaka like, with or without a bechamel.
Or rice with frozen green beans, with some raisins amd cashews.
Feeling rich and like fish: start rinsing bacalao the second you get to the albergue. Friy some onion, mix in cauliflower broken up in rice like pieces, add some frozen green peas and add the bacalao in small pieces.
Or a cheese tasting: buy superb bread (well, as superb as you can find) and all sorts of different cheeses, could even make it like a cheese fondue with melted cheese. Just add a few pickled bits and some nutmeg.
Soupe à l’onion, or its cousin, sopa de ajo.
I love this idea almost as much as I love a good curry! Curious if you found spices in little tiendas along the way? I’m thing a small container of a spice blend might be a worthwhile 1-2oz of pack weight? And I think a person might find a powdered coconut milk somewhere too as I’m imagining only finding the canned product in larger supermercados. After these two bits though, sky is the limit for a perfect winter dish! Thanks for thatA tin of coconut cream is my secret ingredient. With that and a spice mixture it is easy to make delicious Thai curries with pretty much anything that is to hand.
Cheers, Dennis! I’m a huge fan of rustic cooking, especially in the winter when these dishes warm the soul and have the ability to bring people together. Thanks for your recipes, they are going in the book!!Hi Jordan,
Here is my version of Curried Potato that I made for our Camino group dinner. Ingredients are readily available in most of tiendas, even in small village (I bring my own little pouch of curry powder), all done in one big pot, no big clean up.
2-4 potato
1 onion
1 jar of chickpea
1 teaspoon curry powder or more if you like
Chorizo (optional)
Milk (2 cups or so, you can also use water)
Salt and pepper to taste
Method: dice onion, chorizo and cube potato. Heat up vegetable oil in a large pot, throw in onion first, then potato, chorizo and curry powder, stir a few times until everything is aromatic. Pour milk in, turn down the heat and simmer for about 15 minutes until potato is soft and done. Add a little more liquid if you want it saucy. Serve with bread.
Same recipe can be adapted to Vegetable Stew with Red Wine, replace the milk with 2 cups of red wine and don't use the curry powder, add a can of tomato sauce for to deepen the flavor. Add salt and pepper to taste.
2-4 potato
1 onion
1 jar of chickpea
Chorizo (optional)
2 cup of red wine
1 can tomato sauce
Salt and pepper to taste
Method: dice onion, chorizo and cube potato. Heat up vegetable oil in a large pot, throw in onion first, then potato, chorizo , stir a few times until everything is aromatic. Pour red wine in, turn down the heat and simmer uncovered for about 15 minutes until potato is soft and done. Add a little more liquid if you want the stew saucy. The potato and chickpea will absorbed the wonderful flavor of red wine. Serve with bread and enjoy the rest of wine.
Here is my version of Vegetable Soup, also can be done in one pot. Most of ingredients you can find them in the tienda.
2-3 potato, cubed
1 onion, diced
seasonal vegetable (carrots or whatever hardy root vegetable is available)
1 package of Knorr soup mix (it seems most of tienda sells Knorr soup mix)
Chorizo (optional)
Pepper to taste (no salt, the soup mix is very salty already)
Method: put everything into a pot, add about 3 or 4 cups of water, simmer on mid heat until potato is tender. You can also throw a few pieces of pasta half way to add more substance. Omit chorizo if you want it to be an vegetarian friendly soup. If you are in a large town with super mercado, replace Knorr soup mix with ready made soup that come in tetra-pack container. Serve with bread.
The food might be rustic and simple, but cooking with my "Camino Family" and break bread with them was truly an unforgettable Camino experience. Buen Camino! -Dennis
Warm salad really got me thinking... I’ve had a warm spinach salad here at home and wonder if I can get fresh spinach there? Can’t remember seeing it but hoping I can in the larger supermercados like Dia! The potatoe salad will definitely fly as I’m sure those ingredients will be available. Thanks!I haven’t cooked this Spanish potato salad in Spain but I cook it all the time at home, especially if I’m asked to bring a dish to a shared meal. Add side dishes you want such as quartered hard boiled eggs, sliced chorizo if you eat meat, asparagus spears from a bottle, a green salad...whatever!
http://allrecipes.com/recipe/241930/savory-spanish-potato-salad/
Looks complicated but its very little cooking - just boiling potatoes and eggs. The rest is chopping so this task can be shared by a group of people. It’s delish eaten warm and would make a change from the usual pasta con tomate.
Buen provecho
Anemone, you speak fluent Spanish...and French too?! I'm impressed!Bought this little gem yesterday. Excellent, easy to make recipes, froma local chef who owns a few Spanish restaurants that have been doing well for a while. In French though...
http://www.editions-homme.com/cuisi...eur/marie-fleur-st-pierre/livre/9782761949149
What a great thread. Next Camino I'm definitely going to make more of my own meals. I'm the type of cook who uses every burner on the hob and takes two hours, so having some tips that won't make everyone else in the albergue hate me is a good thing
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