More tips for cooking (or not) on holiday


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Some further observations to augment Stephen Bush’s lessons about cooking on holiday (Don’t trust the hob, Cook, 29 July), gleaned from an ongoing trip and mostly relevant specifically on holidays involving young children:

1) However tempting local varieties of fruit and vegetables may seem to the grownups, asking the child what they would like to eat results in one of two answers: pasta with pesto, or the more daring alternative, pesto pasta.

2) Ambitious plans to buy exotic ingredients rarely available back home and turn them into dishes of exquisite flavour rarely survive contact with threadbare utensils and cooks under pressure to produce said green sauce.

3) On European trips, bring sugar and salt in small ziplock bags – they’re only sold in wholesale quantities.

4) Breadsticks and Hula Hoops (the latter packed in checked baggage) are an acceptable lunch, as are melba toasts sneaked out from breakfast with a pouch or two of Nutella.

5) Ice lollies costing cents beat ice cream costing several euros on the hottest of days.

6) You can always eat out, in which case an addition to lesson 1 applies: any restaurant offering pizza margherita is allowed.

Prateek Buch
Woodford Green, Essex

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More tips for cooking (or not) on holiday | NORTH INDIA KALEIDOSCOPE

Rajesh Ahuja

I am a veteran journalist based in Chandigarh India.I joined the profession in June 1982 and worked as a Staff Reporter with the National Herald at Delhi till June 1986. I joined The Hindu at Delhi in 1986 as a Staff Reporter and was promoted as Special Correspondent in 1993 and transferred to Chandigarh. I left The Hindu in September 2012 and launched my own newspaper ventures including this news portal and a weekly newspaper NORTH INDIA KALEIDOSCOPE (currently temporarily suspended).