Cook while on holiday
ACSI the campsite specialist conducted a survey to find out whether campsite users like to cook while on a holiday. Over 1500 on line visitors responded.
The French, English, Dutch and Germans seem to share the same opinion. The huge majority proved to rather like cooking while on holiday. That is exactly what the results on our Facebook page seem to confirm. You all like to cook even when you are taking time off from routine.
That is why I chose a perfect recipe for you and for this I took the following into account:
Bonus: the chosen recipe is of such simplicity that children can help you prepare it.
Ladies and gentlemen, I present you:
What are farçous? They look a lot like mini pancakes. Both the meat and vegetarian version exist. This one is vegetarian.
The ingredients
4 cups of chard (or spinage or a mix of both)
parsley
chives (optional)
1 oinon
1 garlic clove
4 cups of flour
2 eggs
4 cups of milk
salt and pepper
Beat the eggs. A fork will do.
Add the flour, the milk, salt and pepper.
Clean the chard and / or spinage as well as the parsley (and chives). No salad dryer? Use the cloth technic!
Cut the oinon and the garlic.
Chop the chard and / or spinage, parsley (and chives). I like to use cissors (if you didn't bring your kitchen robot, which I don't think you'll do?)
Mix everything.
The texture should be like pancakes but thicker.
Put some oil in a frying pan and prepare the same way you do with pancakes.
Serve warm.
You can add some green salad, nuts and tomatoes with it. Which one of you will try this recipe on his / her next holiday?
To complete this article, I tried the recipe myself and I'm sorry to admit that the result does not like an Aveyron farçou. I think the texture was too liquid, so I suggest putting the cups of milk one by one checking if the texture stays nice and thick. The taste is the same though. I took the pictures with the lake on the background to calm down Aveyron people who might feel the urge to complain about my farçous. Bon appétit!
The French, English, Dutch and Germans seem to share the same opinion. The huge majority proved to rather like cooking while on holiday. That is exactly what the results on our Facebook page seem to confirm. You all like to cook even when you are taking time off from routine.
That is why I chose a perfect recipe for you and for this I took the following into account:
- in an accommodation or on a pitch, we must be able to make it with basic kitchen tools
- the quantity of ingredients must be indicated in dosages, in case you don't bring a measuring cup
- it must be a local recipe
- it musn't be too expensive, we must keep the lion part of the budget for visits and activities, am I right?
Bonus: the chosen recipe is of such simplicity that children can help you prepare it.
Ladies and gentlemen, I present you:
LES FARCOUS
What are farçous? They look a lot like mini pancakes. Both the meat and vegetarian version exist. This one is vegetarian.
The ingredients
4 cups of chard (or spinage or a mix of both)
parsley
chives (optional)
1 oinon
1 garlic clove
4 cups of flour
2 eggs
4 cups of milk
salt and pepper
Beat the eggs. A fork will do.
Add the flour, the milk, salt and pepper.
Clean the chard and / or spinage as well as the parsley (and chives). No salad dryer? Use the cloth technic!
Cut the oinon and the garlic.
Chop the chard and / or spinage, parsley (and chives). I like to use cissors (if you didn't bring your kitchen robot, which I don't think you'll do?)
Mix everything.
The texture should be like pancakes but thicker.
Put some oil in a frying pan and prepare the same way you do with pancakes.
Serve warm.
You can add some green salad, nuts and tomatoes with it. Which one of you will try this recipe on his / her next holiday?
To complete this article, I tried the recipe myself and I'm sorry to admit that the result does not like an Aveyron farçou. I think the texture was too liquid, so I suggest putting the cups of milk one by one checking if the texture stays nice and thick. The taste is the same though. I took the pictures with the lake on the background to calm down Aveyron people who might feel the urge to complain about my farçous. Bon appétit!
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