Use of the kitchen in the motorhome
Maybe it's because I love to cook (and eat), but a motorhome kitchen has to be spacious, and our “Herr Grau”’s (Mr Grey's) kitchen is very spacious! Here I have plenty of space for pots, dishes, accessories, supplies and spices. The desire to travel and cook in a motorhome is always there. We spent a weekend in our home country of Italy in the city of Rome recently, but not in our flat, but in our motorhome. That weekend we also cooked in the motorhome. Not everyone cooks in the motorhome, but rather goes out to eat regularly or resorts to ready-made meals.
Our Herr Grau is equipped with a beautiful worktop, a good hob and a great oven! In a short time and with only a few ingredients, we prepared a great dinner.
Recipe idea
In our chic e-line, I conjured up the following menu: funghi trifolati and a quiche lorraine. As I always say: the motorhome is our home and at home we cook, so why not?
Funghi trifolati
Ingredients and preparation:
Slice the mushrooms
Garlic
Oil
Salt
Lemon
Parsley
Put some oil and a few cloves of garlic in a pan: When the garlic has browned a little, add the mushrooms and cook over medium/low heat. Season with salt, lemon and parsley.
Quiche Lorraine
Ingredients and preparation:
1 quiche/tart dough
150 g cooked ham
150 g Gruyère cheese
1 cup cream
2 eggs
3 tbsp parmesan cheese
Milk
Salt
Pepper
Before you start preparing the quiche, turn the oven on to 180°C to warm it up for a few minutes. Line a baking tray with a ready-made quiche/tart pastry. Place the slices of ham and cheese on top. In a bowl, beat the eggs, add the Parmesan, cream, salt and a little pepper. Mix everything together and pour into the dish so that it is covered (if you find that the mixture is too thick, add a little milk).
Leave the quiche in the oven for about 30-40 minutes.
It tastes fantastic and is really easy. But I also cook ahead from time to time and freeze dishes so that we can react spontaneously on our travels and enjoy the place where we are.
Stefania, Giuseppe and Herr Grau