Desserts & Sweet Treats for Outdoor Adventures

1.5 dl milk
0.5 dl wheat flour
1 egg
A pinch of salt
1 tsp granulated sugar
4 slices of white bread
2 tbsp butter

To serve

Ground cinnamon
Granulated sugar

1. Whisk together the milk, flour, egg, salt and sugar until smooth.
2. Dip the bread slices in the batter and fry them in butter until golden brown.
3. Sprinkle with cinnamon and sugar and serve.

If you like, you can also add cottage cheese and blackberries.

Sponge cake
Butter
Center chocolate roll
Large blueberries
Strawberries
Raspberries
Vanilla ice cream

1. Cut the sponge cake into fairly large cubes and fry them in a little butter until golden.
2. Halve the strawberries and add them to the pan. Add the blueberries, raspberries and pieces of Center chocolate.
3. Heat gently until the berries are warm and the chocolate starts to melt. Stir carefully so everything combines without crushing the berries.
4. Serve immediately with a scoop of vanilla ice cream.

200 g almond paste
A handful of blueberries
Butter for frying

1. Melt the butter.
2. Fry thin slices of almond paste over low heat.
3. Turn them when they have started to brown and add the blueberries.
4. Serve and enjoy while hot.

5 dl flour
2 tsp baking powder
1.5 dl water
2 tbsp rapeseed oil
Salt
A few stalks of rhubarb
Jam sugar

1. Mix the flour, baking powder, salt and rapeseed oil.
2. Add the water little by little until you have a nice dough.
3. Roll into buns and flatten them to about 1 cm thick.
4. Fry in rapeseed oil, turning once or twice until nicely cooked.
5. Cut the rhubarb into small pieces and heat in a saucepan. Add a very small amount of water to prevent it from burning.
6. Simmer until soft, then add a little jam sugar to thicken.