July 9th Dinner

Menu

Minestrone

Ingredients

100g macaroni

30g green peas (dried)

1/2 carrot

2 tomatoes

1 onion

1 potato

2 bay leaves

oregano

salt

Instant food: none

Lessons learned: Eating vegetarian every once in a while is nice.

July 8th Dinner

Menu

Pork fried rice

Eggplant and pork stir fry

Ingredients

Pork fried rice

1.5 cups rice

2 eggs

2 scallions

80g pork

1/2 pack fish broth

soy sauce 1/3 pack

salt

Eggplant and pork stir fry

1 eggplant (L)

3 scallions

120g pork

1/2 pack fish broth

2/3 pack soy sauce

salt

Instant food: none

Lessons learned: Since we didn't have vegetable oil, we used butter for the fried rice, but now we know, butter is not a good substitute for oil.

June 30th Dinner

Menu

Salmon and pea pasta

Carrot salad

Ingredients

Salmon and pea pasta

1 piece salted salmon

40g green peas (dried)

2 scallions (S)

3 tablespoons olive oil

salt

Carrot salad

2 carrots

3 tablespoons mayonnaise

salt

Instant foods: none

Lessons learned: We added scallions because they were going bad, but it actually gave the dish a nice touch.

June 22nd Dinner

Menu

Zucchini and pepperoni hors-d'oeurve
Garlic rice

Scallion egg stir fry

Smoked salmon and peas dressed with tartar sauce

Soy sauce flavored sardines 

Ingredients

Zucchini and pepperoni hors-d'oeurve

1/2 zucchini (L)

8 slices pepperoni

Garlic rice

1.5 cups white rice

4 cloves garlic

2 10g packs butter

Scallion egg stir fry

3 scallions (S) 

3 eggs

salt and pepper

Smoked salmon and peas dressed with tartar sauce

40g smoked salmon

50g green peas (dried)

60g tartar sauce (free from cafeteria)

Soy sauce flavored sardines 

2 pieces sardine-like fish

1 packet soy sauce


Instant foods: none

Lessons learned: We made the mistake of not tasting the fish before cooking it in soy sauce. It turned out to be salted sardines! And after being marinated in soy sauce, it was too salty to eat. I broke Rule #3: Don't leave anything on your plate, even it tastes bad. =(

June 19th Lunch

Menu

Macaroni and cheese

Ingredients

200g macaroni

100g cheese (free sample)

30cc milk

10g butter

salt

oregano

Instant foods: none

Lessons learned: The recipe was too simple so we didn't learn anything new.

June 18th Dinner

Menu

Chicken and carrot curry

Green pea rice

Chicken and carrot curry

250g chicken

5 carrots with leaves

3 onions (XS)

2 cloves garlic

20 raisins (our emergency food)

10g butter

15g curry powder

1 vegetable bouillon

Green pea rice

1.5 cups white rice

40g green peas (dried)

Instant foods: none

Lessons learned: Carrot leaves are bitter!

June 11th dinner

Menu

Bruschetta

Carrots and tunafish dressed with mayonnaise

Cucumber asazuke

Smoked sardines in soy sauce

Green pea rice

Ingredients

Bruschetta

1 slice bread

1 slice cheese (leftover from breakfast)

4 tablespoons tomato sauce (leftover from the night before)

5g butter (free from cafeteria)

Carrot and tunafish dressed with mayonnaise

10 baby carrots

1 can tunafish (L)

3 tablespoons mayonnaise

salt (free to use in kitchen)

Cucumber asazuke

1 cucumber (L)

salt (free to use in kitchen)

Green pea rice

1.5 cups white rice

40g green peas (dried)

salt (free to use in kitchen)

Instant foods: none

Lessons learned: Next time, we should boil the peas before cooking them in the rice.

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.