Trucker tucker: tips and recipes for in-cab cooking
DRIVERS
What do you like to eat when you’re out on the road? Do you call into a truck stop, visit a lay-by food truck or fast-food chain? Perhaps you take a pack-up and flask? Or do you prefer microwave meals?
We know it can be hard to find or prepare food that’s fresh and tasty when you’re on the move, especially if your trip involves several days away from home. So we’ve put together a few recipe ideas to inspire you – all you need are a few basic kitchen utensils and a microwave!
Broccoli and bacon baked potato.
Perfect for lunch or dinner, this recipe is healthy and quick to make. Potatoes are rich in vitamin C, potassium and offer some fibre, especially when eaten with the skin on. For an easy alternative, why not switch the broccoli for avocado?
Tip: If you don’t have a fridge in your cab, you could use a small cool bag and ice packs to keep meat and dairy cold.
Ingredients (serves one):
- 1 medium baking potato, washed and scrubbed
- 2 slices bacon (trim the fat off for a leaner meal)
- 1 handful broccoli florets
- 1 handful grated cheddar cheese
- 1 tablespoon plain Greek yogurt
Preparation:
- Use a fork to prick the potato.
- Place the potato on a plate along with the bacon. Microwave on full power for 7-9 minutes until the bacon is crispy and the potato is tender.
- Put the broccoli in a microwave-safe container. Add a tablespoon of water and cover with the lid. Microwave on full power for 2-3 minutes until the broccoli is tender but still a little crunchy.
- While the broccoli is cooking, crumble the bacon into small pieces.
- Drain the cooked broccoli, then mix with the spoonful of yoghurt and bacon. Spoon the mixture onto the potato and top with the grated cheese.
- If you like, return to the microwave for 15 seconds to melt the cheese.
Butternut squash and sweet potato risotto.
A tasty risotto that’s full of vitamin C and ready in just 30 minutes – perfect for summer or winter. It’s two of your five-a-day too! You can use this recipe as a base for all kinds of risottos – why not swap the squash and sweet potato for mushrooms, or a frozen pea and bean mix?
Tip: A big wooden chopping board is a must for your cab: it will make soft, unstable surfaces (the seat, the bed) easier to prepare food on.
Ingredients (serves one):
- 75g risotto rice
- ½ a pack (about 200g) of pre-cut butternut squash and sweet potato chunks (fresh or frozen). Or if you have more time, why not buy them whole and dice yourself?
- 250ml water
- 1 vegetable stock cube
- 1 handful grated parmesan
- 1 handful parsley, chopped (optional)
Preparation:
- Heat the water in the microwave for 30 seconds (a mug makes a good container!).
- Add the stock cube to the water and stir until it dissolves.
- Tip the rice into a large microwave-safe container. Add half of the stock and cover with the lid. Microwave on full power for 5 minutes.
- Add the rest of the stock, the squash and the sweet potato and stir.
- Re-cover and microwave for 15 minutes, stirring halfway through, until almost all the stock is absorbed and the rice and vegetables are tender.
- Leave the risotto to sit for 2 minutes, then stir in the parmesan and sprinkle over the parsley.
Ready, steady, cook!
We hope you enjoy making (and eating!) these meals – why not take a photo and share it in the comments section below? Or tell us about your tips and recipes for food on the move? Happy cooking!
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1 comment
Gruß
Klaus
Gruß
Klaus