Gourmet on-the-go

See these three recipes below:

VIETNAMESE STYLE FRESH SPRING ROLLS 

SERVES 2 

1/3

10 MINS PREP + 15 MINS COOKING TIME

These spring rolls are fresh and flavoursome, with very little cooking involved.

Ingredients:

• 50g rice vermicelli noodles
• 1 tsp peanut oil
• 250g pork mince
• 1 clove garlic, crushed
• ½ red chilli, chopped (optional)
• 1 tbsp kecap manis (sweet soy sauce) or dark soy sauce
• 1 small carrot, grated
• 8 iceberg lettuce leaves, washed and dried
• 2 tbsp chopped mint
• 2 tbsp chopped coriander
• 1 packet dried rounds of rice paper sheets
• Salted peanuts, to serve
• Hoisin sauce, as a dipping sauce

Method:

1. Place noodles in a bowl and cover with boiling water. Allow the noodles to stand for five minutes and drain well.
2. Heat oil in a large frying pan or wok over medium-to-high heat.
3. Add pork mince, garlic and chilli (if using) and fry until brown.
4. Add the kecap manis and noodles and stir to combine.
5. To eat, take a sheet of rice paper and dip into a flat dish of hot water until softened.
6. Place on your plate and top with lettuce leaf, mince and then your choice of ingredients.
7. Roll up into a spring roll shape and enjoy dipped in hoisin sauce.

RED PESTO CHORIZO PENNE

SERVES 2 

10 MINS PREP + 10 MINS COOKING TIME

You can use a jar of ready-made pesto to add to this simple and delicious pasta dish. 

Ingredients:

250g penne

• 1 tbsp extra virgin olive oil
• 1 clove garlic, finely chopped
• 1 punnet of cherry tomatoes, halved
• 1 chorizo sausage, finely chopped
• 1/2 cup red pesto (make your own, or from the jar)
• 2 cups baby spinach leaves
• Grated parmesan cheese, to serve

Method:

1. Cook the penne pasta in boiling water for 10 minutes and then drain.
2. While pasta is cooking, heat olive oil in a frying pan, add the garlic and gently fry until soft.
3. Add the halved cherry tomatoes and chorizo to the pan and cook until golden brown and tomatoes are soft.
4. Drain the cooked pasta, then return the pasta to the saucepan.
5. Add the red pesto, spinach, tomatoes and chorizo to the cooked pasta and stir until heated through.
6. Serve with parmesan cheese and a crisp salad.

CHOCOLATE MOUSSE

SERVES 2 

5 MINS PREP + 2 HOURS CHILLING TIME

This couldn’t be simpler to make. Sinfully rich and creamy, it is actually good for you too!

Ingredients:

• ¼ cup cocoa powder
• ¼ cup maple syrup
• ¼ cup coconut cream
• 1 ripe avocado, skin and stone removed, chopped
• 1 tbsp coconut oil or olive oil
• 1 tsp vanilla essence
• Pinch of salt

Method:

1. Combine all ingredients in the bowl of a stick mixer and blend until smooth and creamy.
2. Divide into two jars or bowls and chill in refrigerator for two hours.
3. Serve with fresh berries.

You can find more of these recipes in The Caravan & Campervan Cookbook, by Cathy Proctor, RRP $39.99, Woodslane Press. On sale 19 July.