Camping tapas: recipes for outdoor snacking

Hey there, fellow nature enthusiast! Got a hankering for some delicious bites while enjoying the great outdoors? Look no further! I’ve got some amazing camping tapas recipes just for you. Whether you’re a seasoned camper or new to the game, these simple and flavorful snacks will elevate your outdoor culinary experience.

1. Grilled Veggie Skewers

You can’t go wrong with these colorful and healthy veggie skewers. Grab your favorite vegetables like bell peppers, zucchini, and cherry tomatoes, and thread them onto skewers. Drizzle with olive oil, sprinkle with salt and pepper, and grill over the campfire until tender. The smoky flavors and vibrant colors make this dish a winner.

2. Stuffed Mushroom Caps

These little flavor bombs are a must-try for any mushroom lover. Remove the stems from large mushroom caps and stuff them with a mixture of breadcrumbs, garlic, cheese, and herbs. Pop them onto a grill or a campfire grate and cook until the cheese is melted and golden. The combination of earthy mushrooms and savory fillings is simply delectable.

3. Tangy Chicken Skewers

These tangy chicken skewers will be the star of your campfire feast. Cut boneless chicken into chunks and marinate them in a mixture of lemon juice, garlic, olive oil, and your favorite herbs. Thread the chicken onto skewers and grill over the campfire until perfectly cooked. The zesty flavors will have everyone asking for seconds.

4. Sweet Potato Fries

Craving something crispy? Give these homemade sweet potato fries a try. Grab some sweet potatoes, cut them into thin strips, and toss them with olive oil, salt, and your favorite spices. Arrange the fries in a single layer on a grill or a campfire grate and cook until golden and crispy. These fries are sweet, savory, and oh-so-satisfying.

5. Caprese Skewers

Simple yet elegant, these caprese skewers are a crowd-pleaser. Alternate cherry tomatoes, mozzarella balls, and fresh basil leaves on skewers. Drizzle with balsamic glaze and a sprinkle of salt and pepper. The combination of juicy tomatoes, creamy mozzarella, and aromatic basil will transport you to Mediterranean bliss.

With these recipes in your camping arsenal, you’ll be the ultimate outdoor chef. So gather your friends and family, fire up the grill, and get ready to indulge in some delicious tapas under the open sky. Happy camping!

Hey there! Looking to add some Spanish flair to your next outing? I’ve got just the thing for you! Whip up these super simple and delicious Spanish-inspired bites, perfect for a picnic, sundowners, or just casual snacking.

Now, let’s get right into it!

Spanish-inspired Bites Recipe

Ingredients:

• 1 baguette
• 4 slices of Serrano ham
• 1 cup of Manchego cheese, grated
• 1 tomato, sliced
• 1/4 cup of olive oil
• 1 clove of garlic
• Salt
• Pepper

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Cut the baguette into slices, about 1/2 inch thick.
3. Rub each slice with the clove of garlic.
4. Drizzle olive oil on both sides of each slice and sprinkle with salt and pepper.
5. Place the slices on a baking sheet and toast them in the oven for about 5 minutes, or until crispy.
6. While the bread is toasting, slice the tomato and grate the Manchego cheese.
7. Once the bread is crisp, remove it from the oven and let it cool slightly.
8. Layer each slice with a piece of Serrano ham, a slice of tomato, and a sprinkle of grated Manchego cheese.
9. Place the assembled bites back in the oven for another 5 minutes, or until the cheese is melted and bubbly.
10. Remove the bites from the oven and let them cool for a minute or two.
11. Serve and enjoy!

See, creating a taste of Spain doesn’t have to be complicated! These Spanish-inspired bites are quick, easy, and full of flavor. Whether you’re planning a picnic, enjoying a sunset drink, or just in the mood for a tasty snack, these bites will hit the spot.

So, next time you’re in need of a delicious and hassle-free treat, give these Spanish-inspired bites a try. You won’t be disappointed!

By Amerae Vercueil

When it comes to serving a spread, I’ve got a recipe that will have your taste buds dancing. It’s called Anchovy and Romesco Dip, and it’s a real flavor explosion. Forget the blender, I’ve got a trick up my sleeve for making it off-the-grid style.

Here’s what you’ll need:

• 1 red pepper, chargrilled, peeled, and sliced
• 1 cup almonds, toasted
• 2 teaspoons apple cider vinegar
• ¼ cup chopped parsley

First, let’s get chopping. Grab a wooden board and finely chop the red pepper, anchovies, garlic, chili, and almonds. Give it all one final chop to make sure everything is evenly combined.

Once everything’s chopped up, it’s time to mix it all together. Scoop the mixture into a serving bowl and add the apple cider vinegar, parsley, olive oil, and paprika. Give it a good stir to make sure everything is nicely combined.

Now, here comes the best part. You can serve this dip with fresh bread or crackers, or use it as a topping for braaied meat. Trust me, it’s a match made in culinary heaven. This recipe serves 4, so make sure to share the love with your friends and family.

When you’re making the Pan con Pimientos dish, it’s a good idea to roast an extra red pepper. You can use this pepper to make a tasty anchovy and romesco dip.

Pan con Pimientos

Here’s a simple way to transform two- to three-day-old bread into a delicious treat: drizzle it with oil and toast it until it’s crispy on the outside and chewy on the inside. You can use any bread you have on hand, but sourdough or ciabatta are the classic choices. This recipe serves 4.

• 4 red peppers, plus an extra one for the dip (previously mentioned)

• 8 slices of bread, 1cm thick

• ¼ cup of basil leaves

• Salt and pepper

Start by charring the whole peppers over an open fire. Make sure to turn them every few minutes so they cook evenly. After 8-10 minutes, remove them from the heat and let them steam in a ziplock bag for 5 minutes.

Once the peppers have cooled down, use a paper towel to wipe off their blackened skin. Remove the seeds and set one pepper aside for the dip. Thinly slice the remaining 4 peppers.

I’m going to show you a simple recipe you can try on the braai. All you need is some bread, olive oil, red pepper, and basil leaves. First, drizzle olive oil on the bread and toast it on a braai grid over low coals for about 2 minutes on each side. Then, top each piece of bread with some red pepper and basil leaves. Drizzle more oil on top and season it to your liking.

Now, let’s talk about some other tasty options you can add to your tapas spread. One of my favorites is Spanish manchego cheese. You can also try mixing hummus with olive tapenade and serving it with crackers or bread. Another idea is to make a frittata, which is like an open omelette.

If you’re in the mood for a spicy salad, I have a delicious recipe for you. Instead of fresh tomatoes, you can use sun-dried tomatoes, which are easier to transport. To add some color and heat, you can also throw in some braaied mielie kernels and fresh chillies. Here’s what you’ll need for the spicy chickpea salad (serves 4):

– 1 can (410g) chickpeas, drained and rinsed

– 3 tablespoons of extra-virgin olive oil

– 2 teaspoons of chilli flakes

– 1/4 cup chopped parsley

– Salt and pepper to taste

Give these recipes a try and enjoy a tasty meal with friends and family on the braai!

When you’re cooking chickpeas, here’s what you do: pour some olive oil, paprika, and chili flakes into a hot pan. Then, let the chickpeas sit in the pan for about 5 minutes. This way, they’ll absorb all those delicious flavors. After that, take the pan off the heat and transfer the chickpeas to a bowl.

Next, you’ll want to cut some tomatoes in half. If you have sun-dried tomatoes, you can slice about 16 of them and add them to the bowl as well. Toss everything together, and you’ve got yourself a delicious chickpea salad!

To finish off the dish, drizzle some olive oil over the salad and sprinkle on some parsley, salt, and pepper. Adjust the seasoning according to your taste. And there you have it – a simple and flavorful chickpea salad that’s perfect as a side dish or even as a light meal.

If you want an easier way to transport tomatoes, try using sun-dried tomatoes instead of fresh ones.

Chorizo Potatoes

This recipe is inspired by a tapas classic called patatas bravas, and it’s best enjoyed with a cold beer. It serves 4 people.

Here’s what you’ll need:

• 4 medium potatoes
• Salt and pepper
• ½ cup vegetable oil
• 1 tablespoon paprika (optional)
• 1 coil (225g) chorizo sausage

Start by boiling the potatoes in salted water until they’re soft but not too tender. Once they’re cooked, remove them from the heat, drain them, and let them cool down. Then, cut each potato into around 8 wedges, depending on their size.

In a pot, heat the vegetable oil over medium-high heat. Add the potato wedges and fry them until they become crisp and golden, which should take about 10 to 15 minutes. Just make sure not to stir them unless they stick to the bottom of the pot.

When the potatoes are done, take them off the heat and transfer them to a serving platter. Season them with salt and pepper, and if desired, you can also sprinkle some paprika on top for added flavor.

When it comes to cooking, I love to grill the whole chorizo. Just throw it on the grill and let it sizzle for about 3 minutes on each side until it’s nice and crispy. Once it’s done, you can slice it up and add it to the potatoes on your serving platter. To add some extra flavor, drizzle some olive oil on top.

Here’s the chef’s order for preparing these recipes:

1. Start by boiling the potatoes. They’ll take the longest to cook, so it’s best to get them started first.

2. While the potatoes are boiling, you can char the peppers on the braai. Once they’re nicely charred, let them sweat for a bit to make it easier to remove the skin.

3. Next, heat up the chickpeas. You can do this on the stovetop or in the microwave, whichever you prefer.

4. While the chickpeas are heating, you can make the salad and the dip. Be creative and use your favorite ingredients to make them extra tasty!

5. Once everything else is ready, it’s time to fry the potato cubes. Make sure they turn crispy and golden brown.

6. While the potatoes are frying, you can toast the bread. Once it’s nice and toasty, you can add the topping of your choice. Get creative with different flavors!

7. Finally, fry the chorizo until it’s cooked through. Once it’s done, you can add it to the potatoes to complete the dish.

*TIP: If you’re hosting a larger gathering, you can easily double or triple these recipes to feed more people. It’s a simple way to make sure everyone gets enough to eat.

Pictures: Samantha Pinto