Sourdough pizza made in Trangia with gas burner

Pizza in the outdoors made with fresh ingrediens and perhaps served with something nice to drink. Needs som preperation back home before going out. We usually roll out the dough back home and put greaseproof paper in between before going out.

75g pre-ferment
10g olive oil
130g water
250 g flour
5 g salt

Mix, cover and ferment for 6-8 hours until double size.

We usually put tomato sauce, mushrooms, walnuts, chèvre on first and then when it’s done we add honey and arugula on top before serving.

We use a Trangia frying pan with the biggest pot upside down on top. We also did a plate in aluminum foil. Thick as your little finger and rolled as a cinnamon bum before finally wrapped in another layer of aluminium to hold it together. Our fits perfectly inside the pot and the end result is more like a pizza plate in an oven. One pizza takes 14-15 min if you have full power on and we always take 1 of the bigger gas canisters for this (450g).

American street pancakes with oranges.

Pancakes is always nice and really easy to prepare in nalgene bottles or similar back home. We usually do them over the fire in our Murrikka.

1 apple (grated)
2,5dl flour
2,5dl milk
1 egg
1 package saffron
100g melted butter + butter for the pan
1tsp salt
1tsp sugar
1tsp baking powder

Serve with juicy diced oranges.

Bread with rhubarb jam or apple compote

When your out on a micro adventure or want something luxurious bread can be the answer. Easy to do on Murrikka, frying pan or even at the bottom of a pot.

5dl flour
2 teaspoons baking powder
1,5dl water
2 table spoon rapeseed oil

Roll them and fry with rapeseed oil and flip once or twice until ready.

Serve with rhubarb jam or apple compote.

Cut the rhubarb or apple in small pieces and put the pieces in a pot with a small amount of water.  In the end you add some granulated suger for thickness.

Cheese tortillas & vegetarian stew

Really easy to do and appreciated when its a little cold outside. We like the recipe below but we usually take the vegetables we have at home before going out. The cheese tortillas is simple but to die for if you ask me.

1 package of tortilla bread

Slice the cheese and spread it on your tortilla bread before folding it. Make two of them and put them in your frying pan (without oil). When they starting to get color and the cheese is melting you flip it once before taking it off. Enjoy the tortillas together with the stew our as a quick snack during trek.

Crushed tomatoes
Tomato puree
Onion (yellow)
Red lenses
Spices. (I prefer smoked pepper and cumin)
Vegetarian bullion cube

Chop everything and put in a pot. Add a small amount of water, crushed tomato and puree. When you have 10-12 minutes left you add the lenses. Let simmer until ready. Sometimes If your not vegetarian you can add mackerel or tuna to this one to make it a little bit more filling.

Fresh mixed salad

Luxorous, quick and fresh salad that we like to bring in a lunch box for those spontaneous summer adventures! 

1 Bag of mixed salad
1 Paprika
1 Box of baby plum tomatoes
2 Pear
2 Avocado
1 Goat cheese
Handful of cashew nuts
Olive oil
Pinch of sea salt

Campfire bread twist

These delicious campfire treats are fun and really easy to make.

4 dl flour
1,5 dl water
1 pinches salt
2 pinches baking powder

Topping: jam, honey, butter

Mix baking powder, salt and flour in a large bowl. Once they’re combined, add 1,5dl of water and mix so that it forms into one big lump.  Choose a stick thick as your thumb and strip off the bark and leaves. Grab a handful of dough and roll it into a snake-like shape. This won’t need to be very thick, as the dough will swell when cooking. Twist your dough onto the stick and hold the stick over the embers of a campfire. Once it starts to turn golden brown it’s ready to enjoy.