Hostel kitchens are not normally known for their excellent kitchens, filled with pots and pans, cheese graters and can openers (there are exceptions). Generally, the ones I’ve been in only have one or two pans, a blunt knife and a few plates. So how are you meant to cook something delicious, with limited resources, and with lots of other people all waiting for their turn at the hot plate? Luckily, your problems are solved! Some of my favourite food bloggers have kindly prepared some of their favourite recipes for hostel kitchens and, after reading them, you will be amazed what you can do with so little!
Delicious, healthy and fancy vegan toast by Hannah from The Plantbased Jetsetter
- Lentil toast
- Heirloom tomato
- Hummus (your choice of flavor! I used garlic hummus for this one)
- Mashed avocado
- Cayenne pepper (I’m the weirdo with a vial of cayenne pepper in her travel bag)
- Pinch of sea salt
- Put them together, and you have a nutritious snack that will give you the energy you need to explore!
Stove top pizza by Dara from The Travellers Cookbook
When I lived in Ghana, I thought non-stop about food. Even though I tried to gorge myself incessantly on my favorite Ghanaian treats, it was no match for my deeply rooted love of certain Western delicacies. Specifically, pizza. I had to have it. And one fateful afternoon, in a small wooden house with no electricity and a gas canister stove with one working burner, I decided to attempt the elusive stove-top pizza.
- 1/4 cup olive oil
- 4 tomatoes, diced
- 1 red onion, diced
- 4 cloves of garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon oregano
- 1 teaspoon basil
- 1 1/2 teaspoons sugar
- 1 1/4 teaspoon salt
- Tortillas as the pizza base
- Heat the olive oil and cook the onions on a medium flame until translucent. (about 10 minutes)
- Add the minced garlic and continue to cook until soft and fragrant. (2 minutes)
- Add the diced tomatoes and reduce the flame to low. (5 minutes)
- Add the oregano and basil. Continue to simmer. (5 minutes)
- Add the tomato paste, sugar, and salt. Allow to simmer. (10 minutes)
- Heat the frying pan on medium. Add a table spoon of olive oil. Fry one side of the crust until some spots are golden brown. (About five minutes)
- Flip the crust. Quickly add the sauce and sprinkle cheese and toppings.
- Cover with a lip or a ceramic plate to melt the cheese.
- When the cheese is melted, your pizza is done! Put on a large plate, cut, and ENJOY!
Korean Ramen by Sarah from Tales from a Fork
Eating ramen at home or a hostel can be just as delicious as in restaurants if you do it right like we did growing up in our Korean home. This meal is quick and easy, and has a lot of vegetables to combat the salty flavor mix that comes with the noodles. If you’re watching out for your sodium intake, then only use half the packet.
- Packet of Ramen noodles (any type)
- Bean Sprouts
- Boil water for ramen noodles. In the meantime, cut up potatoes into small cubes, and dice up scallions and carrots.
- Toss the potatoes and carrots into the boiling water. When almost cooked, add in ramen noodles and the soup packet.
- Then crack an egg into the pot. You can either let the egg cook as is, or you can mix it into the broth depending on if you want your egg whole or in small pieces.
- When the noodles are almost done, toss in the scallions and bean sprouts.
- Enjoy right out of the pot.
Pesto pasta by Evan from Pretty Wild World
- 1 jar of ready made green pesto
- 200 g dried pasta
- 90g grated parmesan
- a bunch of rocket
- about a handful of cherry tomatoes
- Cook pasta according to packet instructions
- Once cooked, drain and stir through the green pesto
- Add in cherry tomatoes, and top with the rocket and parmesan
Chicken and Cheese Quesadillas by Grassroots Nomad!
After some time living in Guatemala, it seems that quesadillas have weaseled their way into my cooking repertoire and on my recent visit to Seattle, I found myself cooking these for dinner. Easy and delicious!
- Tortillas (2 per quesadilla)
- Shredded roast chicken (optional. We bought a chicken from the supermarket for sandwiches then used the leftovers for this dish)
- Grated cheese
- 1 red onion, finely chopped
- Chilli (fresh or powder)
- In a frying pan, gently saute the chopped red onion with the chili and chicken. You can add different meats or veggies to suit your tastes and available ingredients. After a few minutes add some coriander and stir.
- Transfer to a bowl and gently wipe out the pan.
- Place one tortilla in the pan, add a bit of cheese followed by the chicken mix, more cheese and then the top tortilla.
- The cheese should start to melt and once the bottom tortilla browns, flip it over.
- Cook for a few minutes until browned and cheese is gooey.
- Transfer to a plate, cut into sections, and enjoy! This is also delicious with guacamole if you can find any avocados.
What is your favourite hostel recipe? Comment below with your best!
Travelling soon? Don’t forget to pin this article for when you are on the road and hungry!