Cooking practise – the wonders of instant mash

IMG_3485Last night we got out the Trangia (a lightweight, simple stove that burns on methylated spirits) and experimented with dinner. It turned out pretty well! We won’t win any awards for classiness, but my  ‘Chop and Chuck’ cooking style came into its own! It will be interesting to see how Mr ‘Neat and Tidy, Vegies Cut Perfectly’ TT copes when we are cooking out on the road somewhere. He might realise my rough and ready style has a place in the kitchen…er…outdoors?

Instant mash and peas

Instant mash potato and dehydrated peas seem to be commonly available in supermarkets, and don’t weigh much, so we decided to to give them a burl, figuring they are a good way to get carbs and some nutrition on our trip. We bought the instant mash with 6% onion for (hopefully) extra flavour. The Deb brand potatoes had the highest percentage of potato between the couple of brands on offer too.

First we boiled the peas in water in one of the Trangia bowls for a couple of minutes. Then we poured that on top of the instant mash powder to let it do its thing. There wasn’t enough water so we had to boil more, which, due to the high wind factor, only took a 2 or 3 minutes. We poured that onto the potato and gave it a mix, placing the Trangia frypan on top as a lid.

The next step involved a stainless steel bowl we recently purchased to use as a wok with the Trangia.


I placed the empty bowl onto the Trangia to heat up before putting in the chicken. Mr TT sprayed cooking oil onto the inside of the bowl and it burst into flames! We didn’t think about this possibility, because we don’t normally use spray oil. We usually pour a little liquid oil into the wok on the electric stove and it is supposed to heat up before adding the food!

Thankfully the flames were gone quickly, as soon as the oil had burned off, and we were saved from a cooking disaster!

Lesson #1: spray the oil into a cold bowl and put the chicken or other food in before placing the bowl on the flame!


The stainless steel bowl cooked beautifully. After browning the chicken we added carrot, then pak choy, and less than ten minutes later we had a substantial meal and only a small mess to clean up! The potatoes were edible, and reasonably tasty, but hardly gourmet.

When we are staying in a town, we will try and buy ‘real’ potatoes and vegies, but for a camp meal when we can’t access the shops, this one will do the job!

Some time this week we plan to cycle to a park close by and cook another dinner, this time without being able to duck inside to get another utensil or other item. We will let you know how it goes!

2 responses to “Cooking practise – the wonders of instant mash

  1. Pingback: Is rice, is good « Tandem Travel·

  2. Pingback: The rise and fall of spray oil when cooking with a Trangia « Tandem Travel·

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.