Spring is here, and let's be honest - what could be cooler than cooking outdoors in nature? When the first rays of sunshine kiss the landscape awake and everything is green and blooming, we all get wanderlust, don't we? Whether you're hiking, camping or having a spontaneous picnic with friends - with the right recipes in your luggage, every meal in the open air becomes a real highlight. In this article, we'll show you how you can conjure up delicious dishes in your outdoor kitchen with a few simple tricks. So, fire up the stove and get cooking!
Table of contents
Springtime couscous pan with vegetables
Vegetarian vegetable pan with eggplant and spinach
Grilled salmon with a lemon and herb crust
Herb potatoes from the fire pan
Spring asparagus and chicken skewers with honey and mustard marinade
What makes the perfect outdoor kitchen in spring?
Which camping stoves are best for spring outings?
Conclusion
Springtime couscous pan with vegetables
A light and aromatic outdoor dish - quick to prepare and full of freshness. This couscous pan is the perfect companion for your spring outings: it's ready in just 15 minutes, is satisfying without being heavy on the stomach and provides you with important nutrients for your outdoor activities. The colorful vegetables not only add color to your camping plate, but also plenty of vitamins. The special thing about this dish is the combination of nutty couscous and the fresh lemon flavor, which goes perfectly with the spring feeling. Even beginners in the outdoor kitchen will become chefs here!
Ingredients (for 4 portions):
- 250 g couscous
- 400 ml vegetable stock
- 1 zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 2 spring onions
- 150 g cherry tomatoes
- 1 garlic clove
- 3 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika powder (sweet)
- salt & pepper
- 1 lemon (juice)
- Fresh parsley or mint
Preparation:
- Wash the vegetables and cut into small cubes or slices.
- Bring the vegetable stock to the boil, remove from the heat and stir in the couscous. Cover and leave to soak for 5 minutes.
- Heat the olive oil in a large pan or on a griddle. Briefly sauté the spring onions and garlic.
- Add the zucchinis, peppers and cherry tomatoes and fry for about 5 minutes.
- Add the spices and mix well. Fold in the swollen couscous.
- Season to taste with lemon juice, salt and pepper. Sprinkle with chopped parsley or mint and serve.
Insider tip: This dish is not only quick and easy to prepare, but also great to make in advance. Pack the pre-cut vegetables in a tin and the couscous in a bag - and you've got your meal prep ready for your next outdoor trip!
Vegetarian vegetable stir-fry with eggplant and spinach
A hearty, aromatic dish with fresh spring ingredients. This Mediterranean-inspired vegetable stir-fry is a real taste sensation in the great outdoors! The velvety texture of the eggplant combines perfectly with the fresh spinach and juicy cherry tomatoes to create a harmonious whole. What makes this dish particularly suitable for camping is its versatility - it tastes good both hot and cold, is suitable as a main course or side dish and is easy to prepare. The combination of feta cheese and roasted pine nuts gives it a special touch of creaminess and crunch. A real insider tip for anyone who thinks outdoor cooking always has to be meat-heavy!
Ingredients (for 4 portions):
- 1 large eggplant
- 200 g fresh spinach
- 1 red onion
- 2 cloves of garlic
- 1 small zucchini
- 200 g cherry tomatoes
- 3 tbsp olive oil
- 1 tsp thyme
- 1 tsp oregano
- salt & pepper
- 50 g feta cheese (optional)
- 2 tbsp pine nuts
Preparation:
- Dice the eggplant and season lightly with salt. Leave to stand for 10 minutes, then pat dry.
- Chop the onion and garlic, slice the zucchini and halve the cherry tomatoes.
- Heat the olive oil in a pan. Fry the onion and garlic.
- Add the eggplant and zucchini and fry for 5 minutes. Then add the cherry tomatoes.
- Stir in the spinach and allow to collapse. Season with thyme, oregano, salt and pepper.
- Garnish with feta cheese and toasted pine nuts, if desired.
This dish is a real vitamin kick and tastes particularly good with freshly picked edible wild herbs as a garnish. The perfect energy boost for your spring hike!
Grilled salmon with a lemon and herb crust
A simple but sophisticated fish dish, perfect for outdoor cooking. Who says camping food can't be luxurious? With this salmon dish, you can conjure up a restaurant-worthy meal in the middle of nature. The juicy fish is not only enhanced in taste by the aromatic herb and lemon crust, but also remains wonderfully tender and moist thanks to its preparation in aluminum foil. This dish is a real protein booster after an active hike or bike ride. It is surprisingly easy to prepare and is perfect for the barbecue or even directly over a campfire. The fresh lemon flavour harmonizes perfectly with the smoky aroma that comes from cooking over an open fire - a taste experience that you won't get in your kitchen at home!
Ingredients (for 4 portions):
- 4 salmon fillets (approx. 150 g each)
- 1 organic lemon
- 3 tbsp olive oil
- 2 cloves of garlic
- 2 tbsp chopped parsley
- 1 tsp mustard
- salt & pepper
Preparation:
- Finely chop the garlic and mix with the olive oil, mustard, parsley, salt and pepper.
- Cut the lemon into thin slices.
- Pour the marinade onto the salmon fillets and top with lemon slices.
- Place the salmon in aluminum foil or a grill pan and cook on the grill or over the fire for approx. 8-10 minutes.
- Serve with fresh herbs.
Fun fact: This salmon is a real highlight for your outdoor dinner and is guaranteed to put a sparkle in the eyes of your camping friends! Combine it with our herb potatoes for a complete meal that would even impress your mom!
Herb potatoes from the fire pan
A crispy side dish highlight for any outdoor kitchen. These herb potatoes are the secret star of your outdoor meals! The golden-brown, crispy outside and fluffy, soft inside make them an irresistible side dish that often disappears faster than the main course. What makes this recipe particularly suitable for camping is its robustness - even if the heat isn't quite even or you have to admire the scenery in between, these potatoes will forgive you any minor carelessness. The combination of rosemary, thyme and garlic exudes a fragrance that is guaranteed to make all your camping neighbors jealous. The potatoes are particularly tasty if you cook them in a cast-iron pan, which distributes the heat evenly and ensures the perfect crust. A rustic delight that adds that certain something to any outdoor meal!
Ingredients (for 4 portions):
- 800 g small potatoes
- 3 tbsp olive oil
- 1 tsp coarse sea salt
- 1 tsp paprika powder
- 1 tsp rosemary (fresh or dried)
- 1 tsp thyme
- 1 clove of garlic (chopped)
Preparation:
- Cut the potatoes in half and fry in a pan with olive oil.
- After 10 minutes, add the garlic, rosemary, thyme, paprika and salt.
- Fry for a further 10 minutes until the potatoes are crispy and golden brown.
The potatoes are particularly aromatic when cooked in a Dutch oven. The slow cooking in the cast-iron pot makes them simply unbeatably tasty!
Spring asparagus and chicken skewers with a honey and mustard marinade
A simple but tasty recipe for the barbecue. These colorful skewers are not only a feast for the eyes, but also a firework of flavors! The combination of tender chicken and crunchy spring vegetables makes them the perfect outdoor dish for the new season. What makes these skewers particularly special is the sophisticated honey and mustard marinade, which creates a wonderful balance of sweet and spicy notes. The green asparagus is not only a seasonal highlight, but also gives the skewers a special elegance and a slightly nutty flavor. The practical thing is that cooking on skewers eliminates the hassle of turning individual pieces, giving you more time to enjoy nature. The skewers are perfect for sociable barbecues around the campfire and can easily be transported in a cool bag. A real must-have for your spring outings!
Ingredients (for 4 portions):
- 2 chicken breast fillets
- 200 g green asparagus
- 1 red bell pepper
- 1 zucchini
- 2 tbsp olive oil
- 1 tsp honey
- 1 tsp mustard
- 1 tsp lemon juice
- salt & pepper
- Wooden skewers
Preparation:
- Cut the chicken breast into cubes.
- Cut the asparagus into pieces approx. 4 cm long, dice the bell pepper and zucchini.
- Mix the olive oil with the honey, mustard, lemon juice, salt and pepper.
- Thread the meat and vegetables onto skewers and brush with the marinade.
- Grill on the barbecue or over an open fire for approx. 8-10 minutes, turning regularly.
Spring asparagus makes these skewers a seasonal highlight. You can prepare them in advance and then grill them directly over the campfire - so you have more time to chat with your friends and enjoy the great outdoors!
What makes the perfect outdoor kitchen in spring?
The right outdoor cooking equipment is really important if you want to cook delicious food outdoors. In spring, when it can be warm or cool, you need to be particularly flexible. A reliable gas stove is the heart of your mobile kitchen - nothing works without it! Add a light pan, a small chopping board and a good knife - and you've got the basics at the ready.
The special challenge when cooking in the great outdoors? Of course, the planning! Here are a few practical tips for outdoor cooking: prepare ingredients as far in advance as possible (cutting, seasoning, portioning) and pack them in reusable containers. Who wants to cut onions in the wilderness with a blunt knife? And hey, think about eco-friendly tableware - nature will thank you!
The benefit of fresh air when cooking outside can be enjoyed especially in spring, when everything is in bloom and the birds are chirping. Different techniques, from cooking on a gas hob to cooking on embers, have their own appeal. Try cooking potatoes in the embers or roasting bread over the fire - it tastes twice as good!
Cooking on the go with minimalist equipment is not only practical, but also great fun. It challenges your creativity and makes you appreciate simplicity. Especially in spring, when nature has so much to offer, you can pimp your dishes with regional recipes and seasonal ingredients. Less is sometimes more - this is especially true for outdoor cooking!
Which camping stoves are best for spring outings?
The different types of camping stoves all have their advantages and disadvantages. Compact gas stoves are really practical for day trips in spring - they are ready to use in no time at all and you can regulate the heat well. For longer trips, I recommend more robust models such as the Primus Mimer gas stove, which works reliably even in windy conditions. Nothing is more annoying than a stove that goes out at the slightest breeze!
Comparison of camping stoves
| Stove type | Advantages | Disadvantages | Perfect for |
|---|---|---|---|
| Compact gas cooker | Lightweight, quickly ready for use, easy to regulate | Susceptible to wind, cartridges cannot be refilled | Day trips, small luggage |
| Primus Mimer gas stove | Stable, wind-resistant, robust construction | Slightly heavier, more expensive to buy | Longer trips, regular cooking |
| Multi-fuel stove | Flexible with fuel, works at any temperature | More complex handling, more maintenance-intensive | Expeditions, international trips |
| Wood stove | No fuel required, close to nature | Smoke, weather-dependent, longer cooking time | Bushcraft, minimalist camping |
The right choice of fuel
The right choice of fuel is crucial for efficient cooking in the great outdoors. In spring, when it can still be fresh in the mornings and evenings, gas cartridges with a propane-butane mixture are ideal. In really cold temperatures, you should use special winter gas mixtures, as normal butane goes on strike below 0°C and no longer vaporizes.
Spring conditions (5-20°C):
- ✅ Propane-butane mixture (works reliably)
- ✅ Spirit stove (environmentally friendly, but slower)
- ❌ Pure butane (problematic in cool morning temperatures)
Cold conditions (below 5°C):
- ✅ Special winter gas mixtures
- ✅ Petrol stoves
- ❌ Normal butane (goes on strike below 0°C)
Stove care guide
Practical tips for caring for your stove? Sure, I've got them for you! Clean the burner nozzles regularly (a clogged burner is the death knell for your dinner), check seals for wear and always store your gas stove in a dry place. Good maintenance guarantees that your Primus or other stove will sizzle reliably even under challenging conditions.
- After every trip: clean burner nozzles (a clogged burner is the death knell for your dinner)
- Monthly: check seals for wear
- Before storing: Allow to dry completely
- In general: Remove any dirt immediately
You can find even more inspiration for your next outdoor cooking session in our recipes for the 2-burner stove.
Conclusion
Outdoor cooking in spring is simply brilliant - culinary enjoyment combined with the special feeling of sizzling and chopping outdoors in nature. Our recipes show how versatile outdoor cooking can be - from a simple vegetable pan to a fine salmon fillet, everything is included!
The recipes presented are super easy to prepare and can be made with minimal equipment, making them ideal for hiking, trekking or camping trips. You really don't need much to cook delicious food outdoors - that's a promise!
From quick meals to sophisticated creations - the range of possible outdoor recipes is much wider than many people think. With a little planning and the right ingredients, cooking in the great outdoors will be the absolute highlight of any spring excursion and will enrich your outdoor experience immensely.
So, pack your rucksack, pack your stove, grab some fresh ingredients and head out into the great outdoors! Your stomach (and your Instagram followers) will thank you! 😉
