In My Camping Kitchen, April 2015

I’m back in my camp kitchen for the last time this season. After Easter, it’s time to pack up the van and tuck things away for another year. My camp kitchen is always on the go, along with my daughter’s neighbouring van kitchen, feeding a fluctuating family of four generations. There is always a big pot of vegetable soup or a minestrone,  simple casseroles for the kids who are always hungry, rice cookers and woks and jaffles for breakfast. This Easter weekend, there are hot cross buns, a Lentil shepherds pie for good Friday, and stashed chocolate eggs for Sunday.

Breakfast jaffles of fried egg, cheddar cheese, tomato and onion.
Breakfast jaffles of fried egg, cheddar cheese, tomato and onion and home made tomato chutney.

I love old Chinese enamel ware, most of which was produced during the Cultural Revolution, that difficult period in Chinese history. This set of bowls with lids is so handy in my camping kitchen. Just for you, Nancy!

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Last week we celebrated Mischa’s 18th birthday and these left over frozen pizza came to the beach to be reheated in the camp oven. Perfect for a cool day.OLYMPUS DIGITAL CAMERA

On Good Friday, hot cross buns in the fresh air, slathered in butter, is a tradition worth keeping.  Have you noticed that the big supermarkets begin churning these out on Boxing Day? I refuse to buy any before Good Friday. As well as explainng the significance of these buns to the children, we also sing this rather odd nursery rhyme,

Hot cross buns, hot cross buns, 

One a penny, two a penny

Hot cross buns.

If you have no daughters, 

give them to your sons,

One a penny, two a penny

Hot cross buns. 

I found this little pinch pot at one of the weekend markets in Mornington Peninsula. It now lives in the camper trailer kitchen.

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This little corner of the van is used for drawing, writing and dining. This year we went with the cocky cushion theme: there are matching cups somewhere in my camping kitchen. OLYMPUS DIGITAL CAMERA

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Mr T has collected some styling props for my camping kitchen. The bees are drunk on Banksia flower mead, and so far, four children have been stung. Despite that, they still refuse to wear shoes.

Banksia Flower and Pipi shell. Taking live shellfish from the bay is prohibited.
Banksia Flower and Pipi shell. Taking live shellfish from the bay is prohibited.

Cooking for a big mob can be demanding at times. Mr T and I like to sneak off to a winery on occasion and sample the wares from someone else’s kitchen.

The kitchen area at T'Gallant Winery
The kitchen area at T’Gallant Winery

Happy birthday Celia. May the next decade be even more wonderful than all the others. This post forms part of Celia’s monthly event, In My Kitchen, at Fig Jam and Lime Cordial.