Perfect enjoyment for the outdoors: Warm flatbread straight from the pan, plus three different dips that are super easy to prepare. Simply prepare the dips the night before, fill them into leak-proof containers and enjoy them on your camping trip. The flatbread is very easy to make yourself and is baked on site. Our camping recipe is presented by outdoor chef Kieran Creevy.
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From now on, the passionate outdoor chef Kieran Creevy presents his favorite recipes on ISPO.com. Sometimes suitable for sports, sometimes as the perfect preparation for your outdoor adventure: With his recipes, you can take your cooking in nature to a new level. The dishes are simple, healthy, and incredibly delicious.
Three sensational dips for on the go - with avocado, cream cheese and paprika
Image credit: Lisa Paarvio / Lisa Paarvio
- Stand mixer or hand blender
- Silicone dry bag
- Hand disinfectant
- Biodegradable wet wipes
- 1 liter water bottle
- Camping stove and pan
- Wooden spatula
Ingredients
- 2 ripe avocados, peeled and pitted
- 2 spring onions, without root
- 1 large bunch of fresh parsley leaves
- 1 large bunch of fresh cilantro leaves
- 3 Padrón peppers, 1 jalapeño or 1 green chili pepper, without stems
- ⅓ cup red wine vinegar
- 2 tsp. salt
- ½ to 1 cup olive oil
Preparation Guasacaca (the day before).
- Puree all ingredients except olive oil with a blender until smooth.
- Add the olive oil slowly until the desired consistency of the dip is reached.
- Store in a leak-proof container.
Ingredients
- 200 ml cream cheese - e.g. ricotta or mató (Catalan cream cheese)
- 2 tablespoons roasted pumpkin seeds
- ½ white onion, finely diced
- 1 small bunch of chives, finely diced
- 1 large handful of arugula, coarsely chopped
Preparation cream cheese dip (the day before).
- In a bowl, mix all ingredients together.
- Store in a leak-proof container.
Ingredients
- 2 red peppers, stalk and seeds removed
- 50 g walnuts - can also be replaced by sunflower or pumpkin seeds
- 1 tsp maple syrup or golden syrup
- 2 tsp balsamic vinegar
- 1 tbsp olive oil
- ½ tsp salt
- ½ cup pomegranate seeds for decoration
Preparation Muhamarra (the day before).
- Blend all ingredients together until smooth.
- Store in a leak-proof container.
Ingredients
- 200 g white flour/rye flour/wholemeal flour, plus some flour for dusting
- ½ tsp black pepper (ground)
- ½ tsp salt
- 60 ml olive or canola oil
- Water
Preparation pita bread (the night before).
Keep the flour in the paper bag in a silicone bag for transport - in case of spills.
Put all dips and plates in a bag for transport.
Freshly made pita bread tastes best warm
Image credit: Lisa Paarvio / Lisa Paarvio
Preparation flatbread
- Put 200 g of flour in a silicone bag.
- Add salt, pepper and oil and mix everything with clean hands until the dough looks like bread crumbs.
- Gradually add a little water and mix with clean hands until the flour starts to clump.
- Dust some flour on a small cutting board and spread the dough on it.
- Knead well for 3-4 minutes until a smooth dough is formed.
- Heat a dry skillet over medium/hot heat.
- Separate a golf ball sized piece of dough, flatten with palms and dust with additional flour if needed, until a thin disk forms.
- Fry in skillet for 2-3 minutes on each side.
- Serve warm pita bread on plates with dips in bowls.
Image Credits: All images by Lisa Paarvio. Find more on Instagram at @lisapaarviophotography.
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