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Thanks Laurie!Hi, Annie,
I had a conversation along those lines with koilife and others a while back: https://www.caminodesantiago.me/com...ike-koilife-in-the-kitchen.25231/#post-198498
I am not an intuitive cook and I need recipes, and there are some great ideas on that thread!
Oh Scruffy! I can cook the heck out of salt cod, and hadn't even thought of that.Cooking for twelve people is not the problem. One night there will be 12 - the next 2 - and you won't even know until say 1830? Somebody wandering in as you are doing the dishes say 2130? .
If you buy (or bring) a cheap stick blender, you can make any number of cheap and filling soups. Vegetable stock cubes, potatoes, garlic, any kind of onion/leek/cheeves, any extra vegetable. Serve with grated cheese, chopped ham, hard-boiled eggs, chickpeas, yoghurt or sour cream, croutons made of yesterday's dry bread...
I am a chef, and can give you a ton of ideas if you would like!Do any if you have any simple stovetop recipes that would feed 12 hungry pilgrims?
I just secured a hospitalera position for the first two weeks of June at San Anton!
That settled my "what to do the last two weeks" question.
I love this albergue and I'm very excited!
San Anton was one of my favorites on my first Camino.
No electricity. No hot water. 12 beds in the ruins. Lovely.
I can make a pot of caldo gallego but would like to hear about other good options.
:::happy dance:::
I was there last year for two weeks with Oliver. He is a master chef when it comes to candle light dinners at San Anton. He worked there for 6 weeks last summer. He tends to gravitate to pasta dishes with vegetables and makes a memorable spaghetti aioli. We also did a few potato dishes. You are going to be limited to the food supplies that Ovidio delivers every few days and his shopping is limited by the amount of donations that are left by the visiting pilgrims. Not every night is a full house, so don't be surprised it's dinner for one once and a while.
I stopped there a second time in August and was told the two hospitaleros were into rice dishes and vegetable paellas.
There is a farmers' market in Castrojeriz once a week with cheese, chorizo and vegetable vendors but it means walking or riding the bike there and toting what you had enough money to buy back to the refugio.
Salads, if we had the ingredients, were very popular on really hot days with tuna and olive oil.
I learned today that I will be back there as a hospitalero from 14 to 24 June.
You can probably get in contact with Oliver through Reb. I heard he was working at Bruno's in Moratinos the last time I asked about him.
Enjoy your stay at San Anton, it is a wonderful experience.
I definitely do not want to lower your expectations. I felt the same way last year before I got there with hip pocket of recipe ideas. Reality bites, the resources are limited and the lack of refrigeration renders ideas of yogurt, etc. pretty much useless.Thanks!
Looks like I'll be there the two weeks before you!
I have to leave on the 14th to get back to Madrid.
I'm really excited!
I know it'll be fine, just poking around for recipes.
Hola Annie - I can vouch for the role of kitchen assistant - I was one at Morantinos. As for recipes I agree with earlier comments come prepared with some "starters" and go from there. In this day with more and more people opting for vegetarian lifestyle a vegetable pasta dish or vegetable "curry" is one that can be quickly and easily "whipped up" and extended. I would bring from home or buy at the nearest large town (Burgos?) a supply of garlic (ajo); chillies (fresh is best, but dried or powdered are ok) - any other spices you are familiar with would also be useful. You should be able to obtain the basic vegetables - onions. carrots, leeks and tomatoes (fresh or canned) and potatos and a couple of packets of rice and/or pasta - any variety will do!. If the budget stretches then add some meat/chicken/fish.
Check out some of the recipes posted on the link above and do some practice cooking at home before you leave. I am sure you have 4 or 5 friends who will act as guinea pigs or tester/tasters!!
Remember - whilst you might get sick of eating the same meal 3 or 4 or 5 times in 15 days, the hungry pilgrim will only get one opportunity to sample your cooking and they are not going to complain!! Good luck
Remember you probably only need to be able to prepare 2 or 3 different dishes - you might be sick of the same meal 4 or 5 times in the 15 days but for the pilgrim it will be their only time to sample your cooking.
emember you probably only need to be able to prepare 2 or 3 different dishes - you might be sick of the same meal 4 or 5 times in the 15 days but for the pilgrim it will be their only time to sample your cooking.
Plenty of ideas have been suggested above.Do any if you have any simple stovetop recipes that would feed 12 hungry pilgrims?[...]
No electricity. No hot water. 12 beds in the ruins. Lovely.[...]
Snack Ramon. Just add Veggies, pepper sauce, and some chicken or sausage and your set. Collage students seem to thrive on it.Do any if you have any simple stovetop recipes that would feed 12 hungry pilgrims?
I just secured a hospitalera position for the first two weeks of June at San Anton!
That settled my "what to do the last two weeks" question.
I love this albergue and I'm very excited!
San Anton was one of my favorites on my first Camino.
No electricity. No hot water. 12 beds in the ruins. Lovely.
I can make a pot of caldo gallego but would like to hear about other good options.
:::happy dance:::
What day of the week is the market? And does it run in the spring? Early April? Or only in the summer? Thanks!There is a farmers' market in Castrojeriz once a week with cheese, chorizo and vegetable vendors....
yes please.We eat a tasty, savory and filling dinner called "Crack Slaw". I can PM you the recipe for 4 giant servings if you'd like. Oh and it doesn't need water to cook it.
Hi GDWe eat a tasty, savory and filling dinner called "Crack Slaw". The filling part is the cooked down shredded cabbage, doesn't take too much protein per person and can be very flexible with the number of people it feeds - just add more shredded cabbage. I can PM you the recipe for 4 giant servings if you'd like. Oh and it doesn't need water to cook it.
If my memory serves me well, it was the final day I was at San Anton, so that would have been on a Friday and I would assume it is year round. Hopefully some one else can confirm my answer.What day of the week is the market? And does it run in the spring? Early April? Or only in the summer? Thanks!
If it's Friday I just might make it!!! My plan is to be in Castrojeriz on a Friday. I didn't run into any markets last trip....it was the final day I was at San Anton, so that would have been on a Friday and I would assume it is year round...
There is a great market day on Thursdays in Estella. The meal del dia that day is sucking pig in many restaurants around the town square.If it's Friday I just might make it!!! My plan is to be in Castrojeriz on a Friday. I didn't run into any markets last trip.
Oh I love suckling pig! I think I was in Estella on a Saturday. Time for me to search on a market day on the camino calendar!!!There is a great market day on Thursdays in Estella. The meal del dia that day is sucking pig in many restaurants around the town square.
Hola Annie,
The food was humble and nourish, but the company was a total of five stars!
Have fun and Buen Camino!
I suggest a look at this recipe for a vegan dish which is very good with yoghurt on top for nonvegans ( and, at home, pomegranate seeds). Less onions is OK, more lentils is OK. Frying the rice and the spicing will allow it to be kept a day without refrigeration. Onions can be fried way ahead. And, by the way, eggs that have been layed recently keep quite awhile without refrigeration. Yoghurt makes itself easily, especially in warm climates, and keeps, though getting more sour in the process.Do any if you have any simple stovetop recipes that would feed 12 hungry pilgrims?
I just secured a hospitalera position for the first two weeks of June at San Anton!
That settled my "what to do the last two weeks" question.
I love this albergue and I'm very excited!
San Anton was one of my favorites on my first Camino.
No electricity. No hot water. 12 beds in the ruins. Lovely.
I can make a pot of caldo gallego but would like to hear about other good options.
:::happy dance:::
We eat a tasty, savory and filling dinner called "Crack Slaw". The filling part is the cooked down shredded cabbage, doesn't take too much protein per person and can be very flexible with the number of people it feeds - just add more shredded cabbage. I can PM you the recipe for 4 giant servings if you'd like.
Hi GD
Would you please PM me the recipe as well?
@Anniesantiago what date do you arrive at San Anton?I just secured a hospitalera position for the first two weeks of June at San Anton!
That settled my "what to do the last two weeks" question.
I love this albergue and I'm very excited!
San Anton was one of my favorites on my first Camino.
No electricity. No hot water. 12 beds in the ruins. Lovely.
Hi, GreatDane, don´t want to derail the thread but Melide has an amazing market every Sunday.Oh I love suckling pig! I think I was in Estella on a Saturday. Time for me to search on a market day on the camino calendar!!!
@Anniesantiago what date do you arrive at San Anton?
And if you want to help expand the list or correct any errors, there is a thread to do that here.For those interested @dougfitz has just posted a compilation of information about market days in the resources section. you can find it here https://www.caminodesantiago.me/com...ys-on-the-camino-routes.449/update?update=356
Only if you cook it - I will have my knife and fork ready!So we can expect 'Crack Slaw' at Rabanal in June if we are stopping there then Alan
Take care, be safe.
Might see you there then. I plan to stay there on the 31st of May.If I do it, I'll start around June 1.
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