Hearty Recipes for Outdoor Adventures

500 g entrecôte
Salt
Pepper
Worcestershire sauce
1 onion
⅓ red bell pepper
⅓ green bell pepper
2 garlic cloves
8 slices of burger cheese
2 jalapeños
4 brioche burger buns

1. Prepare the meat by placing the entrecôte in the freezer for 30 minutes, then slice it into thin, kebab-like strips.
2. Fry the meat with salt and pepper.
3. Add Worcestershire sauce to taste.
4. Slice the onion and peppers and fry them alongside the meat with salt and pepper.
5. Mix everything together and divide into four portions.
6. Place two slices of cheese on each portion and top with sliced jalapeño.
7. Lightly toast the burger buns and serve.

2 dl rice
150 g halloumi
½ tbsp rapeseed oil
2 yellow onions
1 garlic clove
3 tbsp tomato purée
2.5 dl light cooking cream
400 g crushed tomatoes
1 vegetable stock cube
3 carrots
1 tbsp Dijon mustard
1 tbsp balsamic vinegar
2 tsp dried thyme
Salt
Pepper

1. Cook the rice.
2. Cut the halloumi into strips and fry in oil until golden brown. It is important to get a crispy surface.
3. Chop the onion and garlic and sauté.
4. Add the tomato purée and fry for a little while.
5. Add the cream, crushed tomatoes and stock cube.
6. Cut the carrots into strips and add them to the stew. Simmer for a few minutes.
7. Season with mustard, balsamic vinegar, thyme, salt and pepper and let simmer for a while.
8. Serve with rice.

If I am going to be outdoors for a long time, I simplify the recipe and leave out the mustard and balsamic vinegar. If I have time, I chop and dry the ingredients at home.

Rice

Thinly sliced chicken
Rapeseed oil for frying
Yellow onion
Garlic
Tomato purée
Cooking cream
Carrots
Bell pepper
Curry
Salt
Pepper
Chili flakes
Soy sauce

1. Cook the rice while frying the chicken in a little rapeseed oil.
2. Chop the bell pepper and onion and use a vegetable peeler to make long, thin slices of carrot.
3. When the chicken is almost ready, add the onion.
4. Add the bell pepper and carrots and fry until they are tender but still have some bite.
5. Add the cream and season with salt, pepper and curry to taste.
6. Add the rice and toss everything together until cooked and well seasoned.

Quick-cook macaroni for two
Spicy sausage
2 tbsp flour
Milk powder
Black pepper
Nutmeg

1. Cook the macaroni and drain.
2. Mix the milk powder with just under 1 dl of water to make milk, then mix with the flour.
3. Pour the sauce over the macaroni and heat again until the sauce thickens.
4. Season with black pepper and nutmeg.
5. Slice and lightly fry the sausage and serve with the macaroni.

Kassler
Cooking yoghurt
Quick-cook rice
Garam masala
Onion
Red bell pepper

1. Cook the rice.
2. Dice the kassler.
3. Fry the kassler and chopped onion in oil.
4. Stir in the garam masala and add water according to the instructions. Simmer for a while.
5. Add the cooking yoghurt and chopped bell pepper.
6. Heat through once more, but do not boil.

1 piece of entrecôte per person
Freshly grated ginger
Teriyaki sauce
Leek
Black pepper
Noodles

1. Marinate the meat in teriyaki sauce and grated ginger.
2. Cook the noodles and quickly fry them in oil together with roughly chopped leek and plenty of teriyaki sauce.
3. Grill the entrecôte and cut it into pieces.
4. Serve the meat on a bed of noodles and leek.

Instant noodles with chicken flavor
Banana chips
Peanuts
Curry

1. Prepare the instant noodles and drain almost all the water.
2. Stir in the seasoning packets, banana chips and curry.
3. Top with peanuts.

1 dl peanuts
2 cm red chili
2 tbsp sesame seeds
200 g rice noodles
200 g canned crab
Lime wedges
Sesame oil
Diced cucumber
Diced bell pepper

1. Chop the peanuts. Slice the chili thinly.
2. Toast the peanuts, sesame seeds and chili in a dry frying pan over medium heat until lightly browned. Set aside.
3. Cook the noodles according to the instructions on the package. Drain.
4. Mix the noodles with the crab meat, toasted nuts and a little sesame oil.
5. Squeeze some lime juice over the top and add a handful of peanuts when serving.

1 kg beef (top round or chuck)
1 yellow onion, roughly chopped
4 garlic cloves, sliced
3 tbsp veal stock
2 tbsp tomato purée
2 dl Pepsi Max
Salt and pepper

1. Place the meat in a cast-iron casserole.
2. Roughly chop the garlic and onion and add them.
3. Add the tomato purée and veal stock.
4. Pour in the Pepsi Max.
5. Season with salt and pepper to taste.
6. Place in the oven with the lid on at 150°C for 3½–4 hours.

Tip! Juniper berries, sliced carrots and other ingredients can of course be added according to taste.

1 tbsp oil
2 tsp grated ginger
2 tsp soy sauce
200 g firm tofu
3 carrots
1 bell pepper
1 tbsp oil
2 tsp red curry paste
2 dl coconut milk
4 tbsp peanut butter
3 dl water
1 tsp sugar
Rice for 4 people

1. Mix the oil, grated ginger and soy sauce to make a marinade. Cut the tofu into cubes and marinate.
2. Cook the rice according to the instructions on the package.
3. Wash the carrots and slice them into strips using a vegetable peeler. Cut the bell pepper into thin strips.
4. Heat the oil in a saucepan and quickly fry the curry paste.
5. Add the coconut milk and lower the heat so the sauce comes to a gentle simmer. If the curry paste has clumped together, use a whisk to break it up.
6. Add the peanut butter and whisk. Add the water and sprinkle in the sugar. Simmer for a few minutes. The sauce should not be particularly watery. If it is, thicken it with a little cornstarch or wheat flour.
7. Add the vegetables and let them simmer. Season with salt and pepper to taste.
8. Heat a frying pan and fry the tofu cubes in the marinade until browned. Add the tofu to the stew and serve with the rice.

4 dl risotto rice
1 onion
1 garlic clove
1 litre vegetable stock
2 dl white wine
2 dl grated Parmesan, plus extra for topping
7 mushrooms
2 Portobello mushrooms
1 handful green beans
Salt
Pepper
Butter
Olive oil for frying

1. Bring the stock to a boil and set aside.
2. Chop the onion and garlic. Fry over low heat until the onion is translucent but not browned.
3. Add the rice and fry for a few more minutes, stirring continuously.
4. Add the wine together with 1 dl of the stock. As the liquid is absorbed by the rice, gradually add more stock, about 1–2 dl at a time, stirring frequently. When the rice has absorbed the liquid and still has a slight bite in the centre, the risotto is ready. Season with salt and pepper to taste.
5. Add the grated Parmesan and stir.
6. Cut the mushrooms into smaller pieces and add them to a frying pan together with the green beans.
7. Season with salt and pepper to taste.
8. Serve the risotto topped with grated Parmesan, mushrooms and green beans.

Open your drink. Enjoy!

400 g potatoes
45 g flour
½ tsp salt
1 egg
25 g butter
Black pepper
Salted pork or bacon
Sweetened lingonberries

1. Make a batter from the flour, egg, salt, black pepper and butter. Mix well until completely smooth.
2. Finely grate the potatoes, drain off any excess liquid and add them to the batter. Mix thoroughly.
3. Heat a frying pan over medium heat and add a scoop of the batter. Press it down gently to flatten. Fry until golden brown on both sides.
4. Fry the bacon or salted pork and serve with sweetened lingonberries.

Tortilla wraps
Cheese
Potatoes
Crushed tomatoes
Tomato purée
Onion
Red lentils
Spices (smoked paprika and cumin)
Carrots
Leek
Parsnip
Vegetable stock

1. Chop everything and put it in a pot together with the stock.
2. Add the crushed tomatoes and tomato purée. Let simmer.
3. When there are 10–15 minutes remaining, add the lentils. Simmer until cooked.
4. If you are not vegetarian, you can add mackerel or tuna at this stage to make it more filling.
5. Slice, or preferably grate, the cheese and spread it over a tortilla. Fold it in half. Make two and place them side by side in a dry frying pan. When they start to brown and the cheese begins to melt, turn them once and remove from the pan.

Enjoy the tortillas with the stew or as a quick snack during a hike.

75 g sourdough starter
10 g olive oil
130 g water
250 g flour
5 g salt
Tomato sauce
Mushrooms
Walnuts
Chèvre
Honey
Arugula
Pear

1. Mix the sourdough starter with the olive oil, water and flour. Work the dough for a few minutes, cover and let it rise for 6–8 hours until doubled in size. We sometimes buy dough from the nearest pizzeria before heading out.
2. Roll out the dough so that it fits the inside diameter of the pot, which will be upside down when baking.
3. We usually top it with tomato sauce, mushrooms, walnuts, pear and chèvre, then bake the pizza for about 10–15 minutes. Use full power on your Trangia gas burner!
4. When it is done, remove it and add honey and arugula before serving.

We use a Trangia frying pan with the largest pot placed upside down on top. We also use an aluminium-foil baking tray, about as thick as your little finger and rolled up like a cinnamon bun before being wrapped in another layer of foil to hold it together. Ours fits perfectly inside the pot and the end result is a round, plate-like aluminium tray.

A pizza takes 10–15 minutes at full power. We always take one of the larger gas canisters for this (450 g). It gets even better if you place one or two glowing embers on top of the pot.

1 bag mixed salad leaves
1 bell pepper
1 punnet baby plum tomatoes
2 pears
2 avocados
1 piece of goat cheese
A handful of cashew nuts
Olive oil
A pinch of flaky sea salt

1. Cut and mix everything according to your preference.
2. If possible, we like to warm the goat cheese before placing it on top of the salad.
3. Add a little olive oil and the nuts.
4. Smile and eat.