A FREE COOK BOOK

What a treat for fellow campervan foodies ..Karen and Myles sold up .. Bought a Motorhome and set off to find adventure over three years ago and never looked back

They have kindly allowed me to publish their free down loadable cook book on my TRAVELS WITH HETTY blog

Click link below

FREE COOK BOOK

“THE BUMBLES SIMPLE GREEK DESERT”

Another one Hetty Hymer!

Ingredients
Big dollop of greek yogurt
Tablespoon of peanut butter
Half teaspoon of honey
Apple

Total time around 2 minutes

Instructions
Mix the peanut butter and honey in to the yogurt.
Place in serving dish
Slice the apple

Dunk the apple in to the yogurt dip, yumimg_2054

“OUR BUMBLE STAR AGAIN” 

PORK N HAM

Pork n Parma
You will like this one Hetty Hymer!
Ingredients

Small piece of pork fillet, approx 300g

2 slices of parma ham

Sprig of rosemary

1 garlic clove, chopped

Balsamic vinegar
Bag of mixed salad or in Craig’s case, a handful of chips.
Total time around 20 minutes
Instructions

Cut the pork in to chunks

Wrap the parma around the pork and secure with cocktail sticks

Place garlic, rosemary and pork in to frying pan with a little oil

Season with salt and pepper and a dash of balsamic
Keep turning the meat until cooked, approx 10 minutes
Place on plate, drizzle balsamic and heap of salad…munch

“OUR BUMBLE MEGA BUTTY”

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A Nearly Greek Gyros
Fill ya face with these bad boy butties Hetty Hymer!

Ingredients
1 x chicken breast cut in to thin strips
Few slices of cucumber, tomato, pepper and onion
4 x Craig’s homemade breads (or pre made pita breads)
Handful of chips
Dollop of Greek plain yogurt (grated garlic optional)
Serves 2
Prep time around 15 minutes

Instructions
Season the chicken with plenty salt n pepper and then dry fry in nonstick pan.
At the same time, shallow fry a handful of frozen chips
Slightly warm the breads
Arrange on platter

Place a bit of everything on each bread, fold in half, open wide, close your eyes and fill ya face

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“THE PELOPONNESE PUFF” created by Guest chef Craig of Our Bumble for Hetty Hymer recipe page ..

Exclusive Guest Post for Hetty Hymer! Making motorhome meals – simple, quick and tasty.

THE PELOPONNESE PUFF

Ingredients
1 x ready made puff pastry
1 x garlic
1 x small onion
1 x small tomato
Bit of Feta cheese
Extra virgin olive oil
Seasoning

Instructions
Turn oven on high
Chop garlic and lightly fry in olive oil until soft. Remove from heat and place in to a bowl
Chop tomato in to small cubes and squeak out any excess water
Chop onion in to thin slices.
Mix garlic, tomato and onions in a dish and season with a few herbs, salt and pepper.
Rub a little butter on oven tray.
Unroll the puff pastry, cut to size of oven tray and place on the tray. Turn up the edges.
Sprinkle base with garlic, onion and tomato mixture
Cube some feta cheese and place on top
Place in the oven for 15 minutes or so until golden.
Accompany with a little side salad
Eat & Enjoy – serves 2 peopleimg_2027

FLASH BANG CASSOULETTE

FLASH BANG CASSOULETE

A link to its creation

https://travelswithhetty.wordpress.com/2016/05/29/mother-of-invention/

INGRIEDIENTS

Potatoes cooked (Tinned would do but I’ve never used em ) chopped into small chunks ..

Two onions..cut chunky

4 Sausages

1 LG Tin baked beans

1 Clove

4 Cloves garlic

1 Tbs Butter

1 Tbs Olive oil

Salt and Pepper to taste

Large frying pan will do the job

METHOD

Fry onions and chopped garlic in oil and butter until brown and caramalized

Chop each sausage into 4 chunks and fry with browned onions

Crush your clove and sprinkle

Make sure the sausages are cook through and throw the potato into pan

Taste and salt n pepper to taste

Chuck in the tin of beans in tomato sauce and heat mixture

Looks awful but is divine

Stir and serve …

 

 

OUR TOUR PIZZA

EASY PIZZA RECIPE BY JULIE AND JASON

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When Hetty Hymer met Julie , Jason and Charlie of http://ourtour.co.uk

Recipe – Easy Pizza
Posted on October 3, 2016 by Jason in Motorhome Travels, Recipes
These are great, quick snacks for any time you get the tummy rumbles. Feel free to try your own additions to the basic recipe and pop it in the comments for others to try.

Ingredients

Tortilla wraps (1 or 2 per person)
Tomato puree
Grated Cheese (preferably mozzarella – we grab a bag whenever in Lidl!)
Dried Basil and Oregano (or fresh if you have it)
Method

Grab a tortilla and spread tomato puree on one side of it.
Sprinkle cheese on half of the tomatoey side.
Sprinkle basil and oregano on the cheese.
Fold tortilla in half so the cheese is all covered.
Dry fry in a large pan for a couple of minutes on each side, til it goes pale brown.
Eat and repeat until full.

Ju x

BEST AND QUICKEST TASTY BOLOGNESE

DE SKIN 3 TASTY SAUSAGES

SEE WHAT WE HAVE DONE HERE A PK OF SAUSAGES USUALLY HAS 6 PER PACK.. AND THE OTHER RECIPE MEAT BALLS IN JOHNS SAUCE NEEDS THE OTHER 3

ADD 2 TBS BEST OLIVE OIL TO A PAN

ADD SAUSAGES AND MASH TO A MINCED TEXTURE

BROWN ..DONT BURN

ADD JOHNS BEST EVER SAUCE (FIND IN MY RECIPES PAGES )

AND SERVE WITH PASTA

 

 

“CHICKEN TARGINE FROM THE HH CREW”

I use the smallest zipper storage bags for any herbs and spices instead of carrying bottles of herbs n spices around saving on weight

“Targine”

Spices
I combine my Targine spices in one bag
1tsp ground turmeric

1tsp ground ginger

1tsp ground cumin

4 tsp garlic powder

1tsp Ras el Hanout A North African spice mix found in most supermarkets

A pinch of saffron

X as many as you think you will make over the period of time adventuring

Ingredients
Chicken breasts 1per person chopped into bite size pieces or cooked chicken pieces or just Mediterranean veg..PEPPERS AND COURGETTES are perfect

1tbs good olive oil

1 onion chopped finely

A couple of chunks of lemon

About 12 Greek olives

1 green pepper sliced

1 red pepper sliced

1 tin tomatoes

1 chicken stock cube ..dissolved in 0.5 pint water

Salt n black pepper to taste

“Method for Targine al la Hetty Hymer ”
Method…
Use large pan with lid and tinfoil
Fry onion in the oil till golden
Fry chicken till brown
Then throw in the rest of the ingredients
Make sure the mix is covered by chicken stock
Cover the pan top with tin foil add the pan lid and simmer for 30 mins without taking the lid or tinfoil off
After 30 mins taste ..add salt n pepper serve with cous cous

“OUR BUMBLE’S VOL AU VENT WITH A HAT ON”

Vol Au Vents with a hat on

Simple one for Hetty Hymer’s recipe page

Ingredients

Ready made puff pastry

Feta cheese

Total time around 15 minutes

Instructions

Cut the pastry in to small round circles with glass or cup

Blob of feta in the middle

Fold in half

Press down the edges with a fork

Pop in the oven until goldenimg_2028

OMELETTE Á LA BUMBLES

Omelette Fillings
Another one Hetty Hymer!
Omelettes are a great lunchtime meal and so quick and easy to prepare. Eat plain with a little salt n pepper or choose from one our our favourite fillings
Avocado, Bacon & Cheddar

Crispy bacon, slices of avocado and grated cheese
Italiano

Tomatoes, mozzarella and basil leaves
Spanish

Chorizo sausage
Nice and Fresh

Cucumber, natural yogurt and sprinkle of dill
Greek

Spinach, onion, crumbled feta and a few olives
Sausage

Squeeze out the meat from a sausage and add pepper and onion.
Goats Cheese

Sun dried tomatoes, goats cheese and chives
Americano

Chicken coated in BBQ sauce
Brie & Cranberry

Thin spread of cranberry sauce with melted brie

OUR BUMBLES FLAT BREAD

Fluffy flat bread whilst on the go.
No oven required.

Flat-Bread-Tips

I made us a selction of hams and fresh bread the other night and Jo posted a picture on Facebook, well apparently quite a few people want to know the method of making the bread so here goes.

Ingredients needed.

  • 500g bread flour.
  • Half tea spoon of salt.
  • 2 teaspoons of yeast.
  • Warm water roughly 350ml
  • Extra virgin olive oil.
  • Your can buy some flours with the raising agent already in it like Lidl’s Ciabatta flour.

Procedure

  • Freshly made bread, when the sun came out.Mix the flour and salt in a big pan.
  • Add some warm water to the yeast in a cup and leave for 5 mins to reactivate, If it’s the “Easy Bake” type yeast for bread makers miss this step and chuck it in with the flour and salt.
  • Mix the flour and yeast/water together.
  • Add enough extra water until the dough is very pliable, it will be sticky at first.
  • If it’s too wet add a little more flour and if it’s to stiff and a little more water.
  • Mix and knead like billy’o for 5 minutes or so.
  • Put a couple of tablespoons of olive oil in the pan or a bit more if you prefer.
  • Plonk the dough in the pan and cover with lid.
  • Leave to rise for an hour or so.
  • After it’s risen knock it back (knead it again for a minute) and mix in the olive oil left in the pan.
  • Put a little flour on the table and put a small ball of dough in it and press out into a circle with your finger tips or roll it out until it’s thin enough. Roughly 2-3mm thick. Actually using your fingers is best as you get different thicknesses all over.
  • Put on one side of the table once flattened & repeat until all the dough is used.
  • Heat a dry frying pan and place the first flattened circle of dough in and dry fry on a medium heat for a couple of minutes. (You can also use the Cadac BBQ with hotplate too if you have one)
  • It will start getting big bubbles on the surface but leave it until the bottom is slightly brown, turn it over and leave for another minute.
  • Put the hot breads on a cooling rack or grill tray to cool.

Notes.

The amounts don’t have to be exact but you must leave it to rise in the pan until the dough roughly doubles in size. I usually let it rise on the dashboard as it’s warm there.

Once the breads are cooked and have cooled, just cover them with a tea towel until your ready to eat.

The same dough can be used for pizzas, nan breads, pittas. Make it a little thicker and cook in the first pan with the lid on for focaccia style bread just cook it on the lowest heat on both sides or fry some garlic in olive oil and dip the bread in or pour a little on top and you have garlic bread.

You can make it with white flour and roll it in another flour for different textures and tastes, try wholemeal flour or semolina for flattening or rolling it out in. The semolina one is especially good for pizza bases.

The dough can be kept in the fridge once made so you can use it over a couple of days.

It’s miles better than the crap flat breads they sell in supermarkets and even most bakers, Plus it’s very cheap to make and dam tasty too.

NB… HETTY HYMER CREW HAVE TRIED AND TESTED ..YUMCIOUS..

HETTY’S CURRY RECIPE

 

Can be cooked in a slow cooker if on site with leccy..Just leave off the tinfoil ..

This recipe is for a hob top cooker I combine my curry spices in one bag .. if away for 4 month that may be 6 curries ..don’t want to have too good a time

The mix is ..

1tsp Ground coriander

2tsp ground cumin

1tsp Garam masala

1tsp turmeric

1tsp ground chilli powder ( or to your taste )

1tsp garlic powder

2tsp Paprika

4tsp Methi leaf

This mix is for one curry ..for more X by the number of meals you think you will have ..but remember if you have a big bag of spices how many tsps to add to the pot

.. This mix is 13 tsps ..I write on the bag how many to add ..e.g : If I’ve bagged up enough for 6 meals I write 13 on the bag of spices ..remember there will be 78 tsps in the bag and very easy to forget .. Always remembering how many tsp make one curry if all the spices are in ONE bag Recipe

Method

1 onion Sliced into small bits

2tbs sunflower oil

Fry onions till golden in oil

Add your spice mix to a small amount of water ..make a paste

Turn your gas ring to medium

Add the spice paste to the onions and oil and fry for 5 mins stirring ..if it drys out to much add a tiny bit of water

After 5 mins add a little more water and a chicken stock cube ..I use Knorr ..

Add 1 tbs tomato ketchup and 1 tbs tomato purée

Add a drop more water and keep it moist ..

Add cooked meats (chicken ) or veg I throw in a tin of chick peas and let it simmer for 30 mins with lid of tinfoil to keep moisture in ..

DONT let it stick

Season to taste Serve with rice ..I use boiling the bag ..saves on washing up

Add a dollop of plain yogurt to top it off ..yummy

MORE RECIPES TO FOLLOW GIVEN TIME …

BREAKFAST BUTTY BY THE BUMBLES 

Breakfast Bagel or Barm
Anytime of the day Hetty Hymer!
Ingredients

Tomato

Onion

Slice of Ham

Egg

Dill or chives

Bagel or Barm

Slice of cheese
Total time around 10 minutes
Instructions

I x egg omelette with sprinkle of dill or chives

Slice your onion and tomato
Assemble – omelette, tomato, onion, ham and topped off with cheese…munch

AND MORE GOOD GRUB CAMPERVAN STYLE TO COME ….

RECIPES FROM ROAMING GUEST CHEFS..CAMPERVAN STYLE

ONE FROM ME TO START THIS RECIPE PAGE ..

 MEATBALLS N SPAG SAUCE

3 LARGE TASTY SAUSAGES (ITALIAN, SPANISH OR ANY WITH A BIT OF CHARACTER)Double up for bigger portions ..

REMOVE SKIN FROM SAUSAGES

MAKE 4 BALLS OUT OF EACH SAUSAGE

OLIVE OIL IN A FRYING PAN.. HEAT

ADD 2 TSP DRIED THYME TO OIL… TURN DOWN TO MEDIUM HEAT

ADD BALLS TO OIL

FRY TILL COOKED

Add to recipe below

JOHN”S BEST PASTA SAUCE EVER

INGREDIENTS

2 TBS GOOD EXTRA VIRGIN OLIVE OIL
1 LARGE TIN OF PLUM TOMATOES
3 CLOVES OF GARLIC
SQUIRT OF TOM PUREE
1 TBP BASIL
1 TBS ORIGANO
1/2 TSP SUGAR OR SWEETENER
1/2 TSP SALT
A GLUG OF RED WINE
1 TSP BALSAMIC VINAGAR
METHOD
Olive oil into LARGE frying pan …add crushed garlic
Fry GENTLY till just on the golden spectrum of colour
Drain and keep the tomato juice
Add whole Toms carefully to oil ..it spits ..
Cut each Tom in half
Add herbs
Add puree
Keep stirring ..
Add wine balsamic salt and sugar
Add saved tom juice
Reduce to a coating texture
Don’t forget to taste
ADD TO ANY PASTA AND ENJOY

KEEP WATCHING THIS BLOG …MORE RECIPES TO FOLLOW …