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Easy French RV meals

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More from Outdoor Living Newsletter July Outdoor Living Newsletter
Soup latrine filled with Traditional French Onion Soup
Celebrate Bastille Day with a traditional French favourite

This year 10 major cities are celebrating Bastille Day, a French national holiday. It commemorates the 1790 Fête de la Fédération - a huge feast and official event to celebrate the establishment of the short-lived constitutional monarchy in France and what people of the time considered to be the happy conclusion of the French Revolution.

If you are camping in or around any of the cities that celebrate Bastille Day: New Orleans, San Francisco, Chicago, Baltimore, Orlando, Milwaukee, Minneapolis, Philadelphia, Seattle and New York City, why not join in and have your own celebrations?

Our foodies at love trying out food suitable to prepare in an RV and have come up with some recipes for you to try. So put on your French Beret, whip up some French meals, and let your taste buds celebrate Bastille Day to the full.

Start with the classic

French Onion Soup

Serves 6

  • 3oz Butter
  • 1 ½ lbs Onions peeled and sliced finely into rings
  • 1 Tablespoon Flour or Corn flour
  • 1 Pint of Beef stock or Water
  • Salt and Freshly ground black pepper
  1. Melt the butter in a heavy saucepan and add the onion rings. Cook gently for 12-15 minutes, stirring occasionally, until golden brown.
  2. Stir in the flour/corn flour, and after 2 minutes gradually add the stock or water stirring continuously. Season to taste, cover the pan and simmer for 30 minutes.
  3. You can serve this with slices of French bread floated on top of the soup covered with grated cheese.

Haddock Provencale

Serves 4

  • 2 tablespoons Olive Oil
  • 2 shallots, peeled and finely chopped
  • 1 clove of garlic
  • 2oz mushrooms washed and sliced
  • 1 8oz can of tomatoes
  • 4fl.oz dry white wine
  • Salt and freshly ground black pepper
  • ½ teaspoon dried thyme
  • 2oz butter
  • 4 haddock portions
  1. Heat the olive oil in a saucepan and fry the shallots and garlic until transparent. Stir in the mushrooms and cook gentle for 4 minutes. Add the tomatoes, wine, seasoning and thyme and bring to the boil, reduce to simmer point and cook gently stirring occasionally for 20 minutes.
  2. Heat the butter in a large frying pan and fry the haddock for 2 minutes on the either side. Pour over the sauce and simmer for 10 minutes. Taste and adjust the seasoning.

Navarin of lamb printanier

Serves 4 to 6 people

  • 2lb boned shoulder of lamb or lamb fillet, trimmed of excess fat and cut into 2in cubes
  • 2oz flour
  • Salt and freshly ground pepper
  • 2 tablespoons corn oil
  • 2oz butter
  • 8oz carrots, peeled and sliced
  • 8oz baby turnips peeled can use parsnips peeled and sliced instead
  • 8oz button onions peeled and left whole
  • 1 cloves of garlic, crushed
  • ¾ pint chicken stock
  • 2 teaspoons tomato puree
  • Small sprig of rosemary
  1. Toss the meat in the flour seasoned with the salt and pepper, shake off the excess and reserve any flour left over.
  2. Heat the oil in a heavy pan and fry the meat briskly on all sides, then remove and reserve it.
  3. Add the butter carrots turnips or parsnips onions and garlic to the pan and fry until they are golden brown.
  4. Sprinkle in any left over flour and cook gently for one minute.
  5. Gradually stir in the stock, tomato puree, herbs and seasoning. Bring to the boil, stirring constantly until the sauce has thickened and is smooth, and then return the meat to the pan.
  6. Cover, reduce the heat and simmer, stirring occasionally, for 1 ½ hours or until the meat is tender.

Crepe Suzette

  • Pancake Batter
  • 4oz plain flour
  • Pinch of salt
  • 2 eggs
  • ½ pint milk
  • 2 teaspoons corn oil
  • Oil and butter for frying (optional)
  • Sauce
  • 4oz butter
  • 4oz Caster Sugar
  • Grated rind of 1 orange
  • Juice of 2 oranges
  • Juice of ½ lemon
  • 2 tablespns brandy
  1. Sift the flour and salt into a bowl, make a well in the centre, add the eggs, and gradually beat in half the milk. Mix until smooth, add the rest of the milk and the oil and beat until smooth. Allow to stand in a cold place for 30 minutes. Melt a little oil and butter in a 6in frying pan and when hot pour off any excess fat and pour in about 2 tablespoons of batter, swirl round the pan until the base is evenly covered. Cook until the underside is golden brown then turn and brown the other side. Repeat the process until all the mixture has been used, stacking the pancakes one on top of each other.
  2. For the sauce, place the butter, sugar, rind and orange and lemon juice in a large frying pan and stir over a low heat until the butter has melted and sugar has dissolved. Increase the heat and simmer for 5 minutes then add the brandy if using. Fold the pancakes in half then half again to form a triangle and place in the sauce spooning over the pancakes.

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