You Are Viewing Food

Chorizo & Spinach Pasta

Posted December 27th, 2011

Ah, pasta. Where would a bike tourist be without it? And yet, we can eat it so often after a long day of cycling that pasta quickly gets boring.

The good news is that it’s easy to dress pasta up with many different ingredients. Chorizo & Spinach Pasta is one of our favourite recipes for on-the-road mealtimes.

Pasta with Cabbage and Chorizo

Here’s our ingredient list. Serves 2 hungry cyclists.


250g pasta
125g chorizo, sliced (or any other meat you fancy: bacon, ground beef…)
1 onion, sliced
2 cloves garlic, sliced
1 green pepper, chopped
250g kale, spinach or cavolo nero cabbage
3 tsp spices (we use a mix of paprika, dried hot chiles and basil)
oil or butter for frying
250ml chopped tomatoes
200ml cream (optional)

This is a very versatile recipe, so amend it according to what you can find. Also, for short trips (such as an S240) you can chop and wash everything at home so it’s ready to go in the evening.

Ingredients for a camping supperAll the ingredients, chopped up at home and ready to go for a quick overnight bike camping trip.


1. Fry the onion, garlic, green peppers and chorizo in a little oil. Cook until the vegetables are softened and the sausage is brown. Set aside in a bowl.

2. In the same pan, saute the greens until they’re wilted and tender. Add the tomato sauce and spices and let it bubble away for 2-3 minutes.

3. Cook the pasta as you normally do. Drain and mix with the vegetables and sauce.

4. Add the cream, if desired. It’s not necessary but a nice treat if you’ve had hard day on the road, or are just craving something luxurious. You may need to reheat the pot of food slightly, if you use the cream.

Eat and enjoy! For a vegetarian version, check out Tomato & Kale pasta.

Posted in Food

Fresh Mango & Avocado Salsa

Posted August 16th, 2011

If you can get mangos and avocados in the markets or supermarkets where you’re touring, then you can definitely make this easy salsa.


The sweet and sour combination from the mango and lime juice works really well together with the avocados to make a refreshing salsa. Serve it with nacho chips, pita chips or on the side along with pan-fried chicken or fish.


2 avocados, diced
1 mango, diced
2 spring onions, chopped
2-3 garlic cloves, finely chopped
1/4 cup freshly chopped herbs (we used parsley and mint; cilantro would be nice too)
1 lime
salt, to taste


1. Have a bowl or pot ready before you start chopping. Put the diced avocado and mango in the pot as you prepare them.

2. Stir in the chopped spring onions (you could use a bit of finely minced white onion, if you can’t find spring onions), garlic and herbs.

3. Squeeze the juice of the lime over the mixture. Season to taste with the salt.

4. To make this spicy, you could also add a finely chopped hot pepper or some dried pepper flakes.

5. Serve and enjoy!

Posted in Food

Campsite Sausages & Mash

Posted August 2nd, 2011

A big bowl of mashed potatoes, topped with sausages and gravy goes right at the top of our ‘comfort foods’ list.

We have this meal at home a lot, but had never considered making it on a bicycle tour, until Liz from the BikeAbout website shared her camping version of this tasty meal.

Bangers & Mash on the campstove!

It’s a little more complicated than making a pot full of pasta but we think the extra effort is worth it. To make this recipe, you’ll need 2 pots, or 1 pot and a frying pan. It will go faster if you also have two stoves (although you can make it on one stove with a little pot juggling), so this is the perfect recipe to scale up and make for a group. The ingredients given here make enough for 2 hungry cyclists.


4 sausages (the best quality you can find)
4-8 potatoes (depends on the size of the potatoes)
1 leek, sliced and well washed
1 red pepper, sliced
8-10 button mushrooms, sliced
1 onion, sliced
1 stock cube
2 tbsp olive oil
1 bay leaf (optional)
1 stem rosemary (optional)
1 slosh red wine (optional)
1 spoonful butter (optional)
salt & pepper, to taste

*The optional ingredients add a lot of flavour, but aren’t strictly necessary. Also, you can vary the vegetables here (leek, red pepper, mushrooms) according to what you have on hand. Liz suggests adding an apple for sweetness.


1. Peel and chop the potatoes into small pieces. Wash them, and then put them in a pot with water. Put on the stove and cook until the potatoes are tender.

2. Meanwhile, chop the leek, red pepper, mushrooms and onion.

Ingredients for the Bangers & Mash gravy

3. When the potatoes are cooked, take the pot off the stove but don’t drain it. The water will keep the potatoes warm, until the rest of the meal is ready.

4. Put the chopped vegetables in your second pot or frying pan, along with any herbs you are using. Saute in a bit of oil until they are cooked. Set aside in a bowl.

5. Put the sausages in the same pot and brown them on all sides. You may need to turn the stove down, or hold it above the heat if you have a stove that doesn’t simmer well.

6. Return the vegetables to the pot with about 1/2 cup of water. Add the stock cube, and any additional seasonings you have, such as rosemary, a bay leaf or red wine. Cook until the sausages are done. Take off the stove and set aside.

7. Drain the potatoes and mash them with a fork. Add butter, salt and pepper if you have it.

8. Put the potatoes in a bowl. Pile the sausages, vegetables and cooking juices on top. Enjoy!

“This takes a little time and uses more fuel than some dishes but it is really filling and tasty after a long bike ride,” says Liz. We’d have to agree. Delicious!

P.S. Don’t forget to check out Liz & Chris’ great website, all about their long bike tour from New Zealand to England.

Posted in Food

A Free Bicycle Touring Cookbook (from 1979)

Posted July 27th, 2011

Bicycle Tourists CookbookLooking for some meal ideas while you’re bike touring? The Adventure Cycling Association has just released an electronic version of a cookbook that they originally published back in 1979.

The Bicycle Tourist’s Cookbook is freely available as a downloadable PDF, and it’s interesting as well as practical, if a bit dated (apparently they used a lot of hamburger and jello in the 70s!).

There are hints on proportions (note that the book was aimed at groups of cyclists, so all recipes serve 10 people!), nutrition and how to carry tricky things, like sticky jars of honey.

We particularly enjoyed the advice given on one of the opening pages of the cookbook; a quote from one of the first bicycle tourists, the Frenchman Paul de Vivie, better known as Velocio:

Eat before you are hungry
Drink before you are thirsty
Rest before you are tired
Cover up before you are cold
Peel off before you are hot
Don’t drink or smoke on tour
Never ride just to prove yourself
-Paul de Vivie

This post on the Adventure Cycling Association blog, tells a little more about why they’ve released the cookbook, and also links to another manual on leading a bike tour from 1975.

Posted in Books, Food

A Bike Touring Feast: Our 3-Course Gourmet Camping Meal

Posted July 20th, 2011

There’s just something wonderful about a good meal at the end of a long day in the saddle, and although any food tastes good when you’re hungry, it’s fun to go all-out once in a while.

Last weekend, we did just that. Together with some friends, we each took responsibility for a dish and between us, we turned out some truly fantastic camp food. The best part is that it’s all so flexible. This meal is vegetarian, but could easily have meat if you prefer, and most of the ingredients should be available in most countries, or easily substituted.

First up: corn fritters with sweet chilli sauce, and served over a salad (this was our dish). Just mix a 300g can of corn (drained) with 2 eggs, 1/2 cup flour, 1 tsp baking powder, salt, pepper and 1/4 cup grated cheese. Fry with a little oil in a non-stick pan (a small non-stick frying pan and spatula are part of our standard bike-touring kitchen).

Corn Fritters

Serve over salad, with a bit of Thai sweet chili sauce.

Corn Fritters

Next, Simone & Trevor got chopping and working on the main course. They had a good selection of vegetables: onions, green beans, red and yellow peppers and carrots.

Simone; the happy chef

Simone tipped a bit of coconut milk and Thai green curry paste into one pot and stirred, adding the vegetables a bit at a time.

Thai and Sweet 'n' Sour Curry

She saved some vegetables for a second main dish: a sweet ‘n’ sour vegetable mixture. To this dish, she added a can of pineapple as well as the vegetables, and a bottle of sweet ‘n’ sour sauce.

Thai and Sweet 'n' Sour Curry

This was all served over rice, and was fantastic!

Curry & Sweet 'n' Sour

After all this goodness, we barely had any room left but we still had desert! Alicia made this course. She picked a sweet number with coconut milk, sugar, bananas and lychees. It’s really simple. You just heat the coconut milk with a bit of sugar (brown sugar is nice).

Alicia cooking Bananas and lychees in coconut milk

Then add in some chopped bananas and a drained can of lychees.

Bananas and lychees in coconut milk!

It was super sweet, and would be a great energy-booster and warming desert on a chilly autumn night. We enjoyed it in the summer too, but it would be especially nice in cooler temperatures.

What great bike touring meals have you made? We’d love to see your recipes and ideas for going beyond the typical pasta and tomato sauce that fuels so many cyclists.