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Food becomes an important topic while traveling. Not only exploring the local foods, but also learning how to plan ahead and cook with a tiny kitchen becomes an interesting challenge. There isn’t always time to stop for meals three times a day, and eating out is expensive. In addition, cooking too many times uses up a lot of water. Our strategy has been to cook bigger amounts ahead of time and keep things in the fridge ready to be consumed…

Our Currently Favourite Trip Foods:


Carrot Yoghurt Salad – Grated carrots, sautéed in olive oil, minced raw garlic, salt, and natural unsweetened Yoghurt. We can keep this in a tupperware in the fridge and eat it cold.


Turkish Meatballs – Ground Beef, finely chopped onions, garlic, and fresh parsley, lots of breadcrumbs, eggs, salt, ground cumin, black pepper, all mixed and fried in olive oil. A good staple food, goes well with rice and pasta, and can be eaten hot and cold.


“Pornflakes” = “Adult-Cornflakes” – Not what you think. These are Cornflakes with Milk, and Coffee. We usually have big breakfasts, but when it has to be quick and simple this is our “all-in-one-solution”.



  1. Christine&James
    March 9, 2015

    Hola you 2, having a lazy day in Tequila, MEX, and reading your fabulous blog. Just a request, more receipies from the Turkish kitchen please! Carrot/cucumber and meatballs already noted and to be adopted. Big Thank You from other overlanders in need of inspiration/repertoire.


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