Feast Like Royalty: Unforgettable Hostel Dinner Recipes That Will Make You Feel at Home!
Pull up a chair
Pasta alla Backpacker
Ingredients:
200g of pasta (spaghetti or any type you prefer)
4 cloves of garlic, thinly sliced
1/4 cup of extra-virgin olive oil
Red pepper flakes (optional, for some heat)
Salt and pepper, to taste
Grated Parmesan cheese (optional, for garnish)
Instructions:
Boil the Pasta:
Fill a large pot with water and bring it to a boil. Add a generous pinch of salt to the boiling water.
Add the pasta to the boiling water and cook it according to the package instructions until it’s al dente (usually about 8-10 minutes). Stir occasionally to prevent sticking. Reserve about 1/2 cup of pasta cooking water before draining.
Sauté the Garlic:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the sliced garlic to the skillet and sauté it gently until it turns golden brown. Be careful not to burn it; garlic can become bitter if overcooked.
Combine Pasta and Garlic Oil:
Once the pasta is cooked, drain it, but don’t rinse it.
Transfer the cooked pasta directly into the skillet with the garlic oil.
Toss the pasta in the garlic-infused oil, making sure it’s well coated.
Season and Serve:
If you like a bit of heat, add a pinch of red pepper flakes to the pasta and toss again.
Season the pasta with salt and pepper to taste.
If the pasta seems a bit dry, you can add some of the reserved pasta cooking water to achieve your desired consistency.
Optional Garnish:
If you have Parmesan cheese available, you can sprinkle some grated Parmesan on top of the pasta for extra flavour.
Get ready to tuck in
Wanderer’s Tuna Pasta
Ingredients:
8 ounces (about 2 cups) of pasta (spaghetti, penne, or any type you prefer)
1 can of tuna in water or oil (drained)
2-3 cloves of garlic (minced)
1/4 cup of olive oil or vegetable oil
1/2 teaspoon of red pepper flakes (adjust to your spice preference)
Salt and black pepper to taste
Grated Parmesan cheese (optional, for garnish)
Fresh parsley or basil leaves (optional, for garnish)
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Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil.
Add the pasta and cook according to the package instructions until it’s al dente (usually about 8-10 minutes). Stir occasionally to prevent sticking.
Once cooked, drain the pasta in a colander and set it aside.
Prepare the Tuna Sauce:
In a large skillet or pan, heat the olive oil over medium heat.
Add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes or until the garlic becomes fragrant and lightly golden. Be careful not to burn it.
Add the Tuna:
Add the drained tuna to the skillet with the garlic and red pepper flakes.
Break up the tuna with a fork and stir it into the oil and garlic mixture. Cook for about 2-3 minutes to heat the tuna through.
Combine Pasta and Tuna:
Add the cooked and drained pasta to the skillet with the tuna sauce.
Toss everything together gently to coat the pasta with the sauce. If it seems too dry, you can add a bit more olive oil.
Season and Garnish:
Season the tuna pasta with salt and black pepper to taste. Remember that the tuna and Parmesan cheese can be salty, so be cautious with the salt.
If you have Parmesan cheese, sprinkle some grated Parmesan on top for extra flavour.
Serve:
Divide the tuna pasta into bowls.
Garnish with fresh parsley or basil leaves if available.
Enjoy your budget-friendly tuna pasta!
Eat your heart out
Easy Vegetable Fried Rice
Ingredients:
1 cup of rice
2 cups of water
2 tablespoons of vegetable oil
1 small onion, finely chopped
1-2 cloves of garlic, minced (if available)
1 small carrot, diced
1/2 cup of frozen peas or any available vegetables
2 eggs (optional)
Soy sauce (or any available sauce)
Salt and pepper to taste
Instructions:
Cook the Rice:
Rinse the rice under cold water until the water runs clear.
In a pot or microwave-safe bowl, combine the rinsed rice and water.
Cook the rice according to the package instructions or using your preferred method (microwave or stovetop). Once cooked, set it aside to cool.
Prepare the Ingredients:
While the rice is cooking, chop the onion, garlic (if available), carrot, and any other available vegetables you have on hand.
Scramble the Eggs (Optional):
Heat a large pan or skillet over medium-high heat and add a bit of oil.
Beat the eggs and pour them into the hot pan.
Scramble the eggs by stirring them with a spatula until they are fully cooked but still slightly moist.
Remove the scrambled eggs from the pan and set them aside.
Stir-Fry the Vegetables:
In the same pan, add the remaining oil.
Add the chopped onion and garlic (if available) and sauté until they become translucent.
Add the diced carrots and other vegetables. Stir-fry them for a few minutes until they begin to soften.
Combine Everything:
Add the cooked rice to the pan with the vegetables and stir-fry everything together for a few minutes, allowing the rice to heat up and absorb the flavours.
Season and Serve:
Add the scrambled eggs (if you prepared them) back into the pan and stir to combine.
Season the fried rice with soy sauce, salt, and pepper to taste. Start with a small amount of soy sauce and adjust to your preference.
Continue to stir-fry for a few more minutes until everything is well combined and heated through.
Serve:
Serve your budget-friendly vegetable fried rice hot. You can garnish it with some chopped green onions if available for extra flavour.
This easy vegetable fried rice is a budget-friendly and satisfying meal that you can prepare in a hostel kitchen with minimal ingredients. Feel free to customise it with any vegetables or seasonings you have on hand. Enjoy!
Indulge
Succulent Chicken Stir-Fry
Ingredients:
1 boneless, skinless chicken breast or thigh (you can also use pre-cooked or canned chicken)
1 small onion, thinly sliced
1 bell pepper (any color), thinly sliced
1-2 cloves of garlic, minced (or garlic powder if you don’t have fresh garlic)
2 tablespoons cooking oil (vegetable oil or any oil available)
Soy sauce (around 2-3 tablespoons)
Salt and pepper to taste
Optional: hot sauce or chilli flakes for some heat (if available)
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Instructions:
Prepare the Chicken:
If using raw chicken, cut it into small, bite-sized pieces.
Season the chicken with a pinch of salt and pepper. If you have any other available spices like paprika or onion powder, you can use those too.
Heat the Oil:
Place a frying pan or skillet over medium-high heat.
Add the cooking oil and allow it to heat up.
Cook the Chicken:
Once the oil is hot, add the seasoned chicken pieces to the pan.
Cook for about 5-7 minutes until the chicken is cooked through and starts to brown. If you have garlic, you can add minced garlic here for extra flavor.
Add Vegetables:
Add the sliced onion and bell pepper to the pan with the cooked chicken.
Stir-fry everything for another 3-4 minutes until the vegetables start to soften.
Season with Soy Sauce:
Pour the soy sauce over the chicken and vegetables.
If you like it spicy, you can also add hot sauce or chili flakes at this point.
Stir everything together and cook for an additional 2-3 minutes, allowing the flavors to meld.
Taste and Adjust:
Taste the stir-fry and adjust the seasoning with more salt, pepper, or soy sauce if needed.
Serve:
Once everything is cooked and seasoned to your liking, remove the pan from the heat.
Serve the chicken stir-fry on a plate or over some cooked rice or noodles if you have any.
Try something new
Vegan Chickpea and Vegetable Stir-Fry
Ingredients:
1 can of chickpeas (15 oz or 400g), drained and rinsed
2 cups of mixed vegetables (you can use frozen mixed vegetables for convenience)
2 tablespoons of vegetable oil
1 small onion, finely chopped
2 cloves of garlic, minced (you can use garlic powder if fresh garlic isn’t available)
2 tablespoons of soy sauce (or tamari for a gluten-free option)
1 tablespoon of maple syrup or agave nectar (for sweetness)
1 teaspoon of ground cumin (optional, for extra flavour)
Salt and pepper to taste
Cooked rice or noodles (optional, for serving)
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Instructions:
Prepare the Vegetables:
If using frozen mixed vegetables, thaw them according to the package instructions.
If you have access to fresh vegetables, you can chop them into bite-sized pieces.
Cook the Chickpeas:
Heat 1 tablespoon of vegetable oil in a large skillet or pan over medium-high heat.
Add the chickpeas and season with a pinch of salt and pepper.
Sauté the chickpeas for 5-7 minutes until they start to turn golden brown. Remove them from the pan and set aside.
Sauté the Vegetables:
In the same pan, add the remaining 1 tablespoon of oil.
Add the chopped onion and minced garlic (or a pinch of garlic powder if that’s what you have).
Sauté for a few minutes until the onion becomes translucent.
Stir-Fry the Vegetables:
Add the mixed vegetables to the pan.
Stir-fry for 5-7 minutes until they are tender but still crisp.
Combine Chickpeas and Vegetables:
Return the cooked chickpeas to the pan with the vegetables.
Make the Sauce:
In a small bowl, mix together the soy sauce, maple syrup (or agave nectar), and ground cumin (if using).
Pour the sauce over the chickpeas and vegetables.
Stir and Cook:
Stir everything together and cook for an additional 2-3 minutes until the chickpeas and vegetables are coated in the sauce and heated through.
Taste and Adjust:
Taste the stir-fry and adjust the seasoning with more soy sauce, salt, or pepper as needed.
Serve:
Serve the vegan chickpea and vegetable stir-fry hot, either on its own or over cooked rice or noodles if available.
Simplicity is king
Potato and Vegetable Hash
Ingredients:
2-3 potatoes (depending on size), peeled and diced
1 onion, finely chopped
1 bell pepper (any colour), diced
1-2 cloves garlic, minced (if available)
Salt and black pepper to taste
Cooking oil (if available)
Optional: Paprika, chilli powder, or any preferred seasoning for added flavour
Optional toppings: Ketchup or hot sauce (if available)
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Instructions:
Prep the Potatoes:
Peel and dice the potatoes into small, bite-sized pieces.
Cook the Potatoes:
Heat a large skillet or pan over medium heat. If available, add a couple of tablespoons of cooking oil.
Add the diced potatoes to the pan and spread them out in a single layer.
Let the potatoes cook without stirring for a few minutes until they start to brown on one side. Then, stir them and continue cooking until they are golden brown and crispy on all sides. This should take about 15-20 minutes.
Add the Vegetables:
Add the chopped onion, diced bell pepper, and minced garlic (if available) to the pan with the cooked potatoes.
Season the mixture with salt, black pepper, and any optional seasonings you prefer, such as paprika or chilli powder.
Stir well to combine all the ingredients.
Cook Until Vegetables Are Tender:
Continue cooking the potato and vegetable mixture for another 5-10 minutes, or until the onions and bell peppers are soft and slightly caramelised.
Serve:
Once the vegetables are tender and the potatoes are crispy, remove the pan from heat.
You can serve this hash as is or with ketchup or hot sauce for extra flavour.
Survival anywhere
Scrambled Eggs with Vegetables
Ingredients:
2-3 eggs
1 small onion, finely chopped (if available)
1 small tomato, finely chopped (if available)
1/4 bell pepper, finely chopped (if available)
Salt and pepper to taste
Cooking oil or butter (if available)
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Instructions:
Prepare the Vegetables (if available):
If you have access to onions, tomatoes, or bell peppers, chop them finely. These will add flavour and texture to your scrambled eggs.
Heat a Pan:
If your hostel kitchen has a stovetop, use it. If not, an electric hot plate or even a microwave can work for this recipe.
Cook the Vegetables (if available):
Heat a little oil or butter in a pan over medium heat. Add the chopped onions, tomatoes, and bell peppers (if available). Sauté them until they become soft and slightly browned.
Whisk the Eggs:
In a bowl, crack the eggs and whisk them with a fork or a whisk. Add a pinch of salt and a dash of black pepper. You can also add a tablespoon of water or milk to make the eggs fluffier, but this is optional.
Scramble the Eggs:
Pour the whisked eggs into the pan with the sautéed vegetables (if available). Stir continuously with a spatula or fork. Cook until the eggs are no longer runny but still slightly moist. Be careful not to overcook them.
Serve:
Once the eggs are cooked to your liking, remove them from the heat and transfer them to a plate.
Customise (if available):
If you have any additional ingredients like cheese, herbs, or hot sauce, you can sprinkle them on top for extra flavour.