Store cupboard extras

Extra ingredients for the Project 333 campervan larder

Oh dear, it’s been a while since I posted. There’s been a bit of a blogging hiatus. A touch of ‘black dog’ seems to have wiped out half of March, but the blogging mojo is back. This week I discovered an interesting new blog – all about tinned food. Now, foodie purists will always prefer fresh ingredients, preferably organic – how many times have you seen the instructions: ‘take a large free-range, organic…’. I wonder how many people this discourages from cooking; does the recipe fail if the ingredients aren’t organic? I digress. But now it seems that even Guardian readers eat tinned food and this led me to the cannoisseur's blog. 

 

Tinned food is the basis of my 33-ingredient campervan store cupboard. Whilst we do enjoy shopping at local markets and discovering new supermarkets when we are travelling sometimes the practicalities of parking a seven and a half metre long vehicle are just too difficult. It is always good to know that wherever we find ourselves, and however far the campsite is from civilisation there is enough food ‘on board’ to rustle up a few meals.

In addition to the magic 33 ingredients there are a couple of other items that have a good shelf-life and can increase the repertoire of meals. So, I've devised another ne-week meal plan with a short shopping list of extras. When we're setting off on a trip I always like to make the first night's meal something really easy - you never know how long it will take to get to the first stopover, or whether that nice Aire de Camping car is full, moved or simply impossible to find. All you need is a quick meal and a good bottle of wine to relieve the stress.

Extra specials:

Bag of fresh stuffed pasta

Jar of roasted red peppers in olive oil

Bottle of ready-to-use lemon juice

Jar of pimento paste

 

 

 

 

 

One week store cupboard meal plan – version two

 

	Meal	Notes
Monday	Stuffed pasta with pesto	Easy meal for the first night with a bag of prepared stuffed pasta. Use ½ jar of pesto and save rest for Friday’s Ligurian green bean pasta
Tuesday	Simple lemon pasta	Use ½ lemon and ½ bunch of fresh parsley – save for tomorrow’s Catalan stew
Wednesday	Catalan potato and bean stew	Use ½ large 800g tin of potatoes and save rest for Ligurian green pasta on Friday
Thursday	Red pepper and garlic risotto	Use some roast red peppers from extras list and save ½ wine box for Saturday’s stroganoff
Friday	Ligurian green bean pasta	Use remaining 400g potatoes and jar of pesto
Saturday	Mushroom stroganoff with boil in the bag rice	Use ½ box wine from Thursday and any remaining parsley
Sunday	Shakushka	Use eggs, tin of tomatoes and piment paste from extras list