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Going on vacation as a self-caterer not only has the advantage of cost savings. The flexibility should not be underestimated, especially for families with children. While you are bound to travel plans and fixed times when traveling by plane or train, you can flexibly plan your own journey with your own vehicle. You don't even have to travel very far to do this; even in Germany there are beautiful vacation destinations, lakes, mountains and cities to discover.
The planning of the catering in the vacation as a self-supporter
Of course, it is a good idea to try out the regional cuisine on vacation, go out to eat and be served. But what if money is tight and you decide to be completely self-sufficient even on vacation? If you want to go on vacation as a self-caterer when camping, in a vacation home or a vacation apartment and still want to cook deliciously and without ready-made meals and "Knaggi" bags (you know what we mean), the question arises: which ingredients to take with you, which to buy locally and what to cook without having to take along the usual repertoire of kitchen utensils, ingredients and spices?
So good preparation and planning is the key. If you want to barbecue on site, it is a good idea to pack a small (disposable) barbecue in addition to charcoal, lighter and igniter. If you have a cool box with you and the journey is not too far, it is possible to buy the meat in the usual quality at home and take it with you.Vinegar, oil, barbecue sauces, mustard, a standard selection of spices and herbs such as pepper, salt, paprika, parsley, chives, garlic and curry are also indispensable for most amateur cooks, even on vacation.
A sharp knife and a can opener may not be missing, of course, and whoever is a coffee drinker and does not find a coffee maker in the vacation home, certainly takes a hand filter or a coffee maker with him. Food that does not spoil very quickly, such as pasta, rice, corn, kidney beans and mushrooms, as well as spreads, cereals, cornflakes, cocoa and tea can also be taken from home without any problems. So you only need to buy the fresh ingredients such as meat, eggs, milk, vegetables, potatoes and bread on site and are thus well equipped to provide for yourself on vacation.
The following dishes are particularly suitable for preparation on vacations:
- Spaghetti Bolognese or Napoli
- Chicken fricassee
- Stews or soups
All these dishes can be combined with seasonal salads or fresh bread. However, if you don't feel like spending a lot of time in the kitchen during the vacations, you can cook the goulash, bolognese, stew or tomato sauce quite wonderfully in advance, put it into previously boiled screw jars and boil it down.
Cooking in a pressure cooker
Boil down meat dishes in a pressure cooker for 25 minutes with the ring on level 2. Then wait until the excess pressure has dissipated on its own.
Cooking in the oven
Place the jars on a grease pan filled with 2 cm of water in the oven at 175 degrees top and bottom heat, making sure they are not touching. When bubbles form in the jars, lower the temperature to 150 degrees, maintain this temperature for 90 minutes, then turn off the heat, but leave the jars in the closed oven for another 30 minutes.
The cooked dishes are preserved in this way for several weeks (possibly even months). Chicken cooked in broth also makes a good base for chicken soup or fricassee. However, the dishes to be preserved must not contain dairy products, and special care is advised for dishes with a high protein content (e.g. lentil soup): here it is recommended that the jars be preserved again for 20 to 30 minutes two days after preservation.
The advantages of canning before going on vacation are obvious: you can take your home-cooked food with you and heat it up quickly and easily, you only need to prepare the side dishes and you can still do without ready-made products. If you pre-cook a bolognese for 2 days' rations, you can change the sauce into a lasagna or a chili con carne the next day and have stress-free meals in your luggage for 2 days of vacation.