Travel cooking in full swing

In the Faroe Islands, we started our 'travel cooking' project. The purpose? To save money and to enjoy cooking. We want to be creative with the limited resources we have. Most hostels have a communal kitchen with basic cooking ware. In order to make the project more challenging, we came up with a few rules:

Rules for Travel Cooking:

1. Only 1 instant food permitted per meal.

(Instant food = food that can be made just by adding hot water)

2. Perishable foods should be eaten within 24 hours.

3. Don't leave anything on your plate, even if it tastes bad.

4. Use as many local ingredients as possible.

5. Utilize free stuff.

6. Be creative and have fun.

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June 10th dinner

Onion pea soup

Bacon and tomato pasta

Ingredients

Onion pea soup

20g green peas (dried)

1/2 onion

1 vegetable bouillon

Bacon and tomato pasta

200g bacon

1/2 onion

8 mini carrots

2 cloves garlic

oregano

salt and pepper (free to use in kitchen)

olive oil (free to use in kitchen)

Instant foods: none

Bon appetite!

Lessons learned: Next time, we should drain the beans after boiling them.