PEANUT STEW WITH TOFU

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Colourful and yummy. 4 persons

1 tbsp oil, 2 tsp grated ginger, 2 tsp soy sauce, 200 g of solid tofu, 3 carrots, 1 pepper, 1 tbsp oil, 2 tsp red curry paste, 2 dl coconut milk, 4 tbsp peanut butter, 3 dl water, 1 teaspoon sugar, rice for 4 people.

  1. Mix oil, grated ginger and soy for a marinade. Cut tofu into cubes and marinate.
  2. Cook the rice according to the instructions on the package.
  3. Rinse the carrots and shred with a potato peeler. Cut the bell pepper into thin lengths.
  4. Heat the oil in a saucepan. Quickly fry the curry paste in the oil.
  5. Add the coconut milk and lower the heat so the sauce boils. If the curry paste has clumped, use a whisk to dissolve it.
  6. Add the peanut butter in the sauce and whisk. Add water. Sprinkle with sugar. Let simmer for a few minutes. The sauce should not be particularly watery. If it is, you can fix it with a little cornstarch or wheat flour.
  7. Add the vegetables, let them simmer. Taste the sauce and add salt and pepper after desire.
  8. Heat a frying pan and fry the tofu cubes in the marinade to give them a surface. Put the tofu in the casserole and serve with the rice.

THAI STEW WITH CHICKEN

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Colourful and easy to prepare. 2 persons.

250 ml coconut milk, 250 ml water, 2 chicken fillets (thin strips), 1/2 dice chicken broth, 1-3 tsp green curry paste, some fresh ginger, spring onion, stronger green pepper, red & yellow bell pepper after desire, sweet peas, rice, basil and lime.

  1. Let the coconut milk, chicken fillets, chicken broth, curry past and ginger boil until ready.
  2. Cut the vegetables in thin strips and add them to the pot. Let cook for a few minutes.
  3. Serve with jasmine rice or noodles.
  4. Garnish with fresh basil and lime.

Tips: Cashew on top or a vegetarian version with tofu perhaps? Tuna instead of chicken?

GARLIC NAAN

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Eat just as it is or serve as a side dish. Bread is always nice when outdoors!

2 dl wheat flour, 1 tbsp milk powder, 0.5 tsp baking powder, a pinch of salt, 1–2 garlic cloves, 1 dl water, 2 tbsp rapeseed oil.

  1. Mix all dry ingredients.
  2. Add the grated garlic.
  3. Add water little by little to get a good dough.
  4. Form thin breads and fry in oil for a few minutes on each side.

RISOTTO ALÀ PRIMUS

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A dish easily worth 5 stars. Especially when made in a tent or similar.

4 dl risotto rice, 1 onion, 1 garlic clove, 1 l vegetable broth, 2 dl white wine, 2 dl grated parmesan + topping, 7 mushrooms, 2 portobello, 1 hand haricots verts, salt and pepper, butter & olive oil to fry in.

  1. Boil the broth and set it aside.
  2. Chop the onion and garlic. Fry on low heat until the onion is shiny but without taking colour.
  3. Add the rice and fry for a few more minutes, don’t forget to stir.
  4. Add the wine together with 1 decilitre of the broth. As the liquid is absorbed by the rice, add more broth, about 1-2 dl at a time, stir often. When the rice has absorbed the liquid and only have a core left, the risotto is ready. Salt and pepper after desire.
  5. Add the grated parmesan and stir.
  6. Cut the mushrooms into smaller pieces and put them in the frying pan together with the haricots. Salt and pepper after desire.
  7. Serve the risotto with extra grated parmesan, mushrooms and haricots on top.
  8. Open your beverage. Enjoy!

POTATO PANCAKE

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Easy to prepare and fry while outdoors.

400 g potatoes, 45 g flour, 0,5 tsp salt, 1 egg, 25 g butter, freshly grounded black pepper, salted pork or bacon, sweetened lingonberries.

  1. Peel the potatoes, cover with water and put to the side.
  2. Tip the flour and salt into a bowl. Add some freshly grounded black pepper. Whisk in the egg. Carry on whisking until the batter is completely lump-free.
  3. When you are ready, put a frying pan on to a fairly high heat. Meanwhile, grate the potatoes and add to the batter. Mix thoroughly.
  4. When the pan is hot, fry the pancakes in butter (add a small amount of bacon fat if desired) for about one minute per side until they are golden brown. Remove from the pan and keep warm.
  5. Fry bacon or salted pork and serve with lingonberry.

SWEET POTATO & PEANUT STEW

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If you’re looking for something to warm you up on a cold winter’s evening, then this stew is for you!

1 tbsp oil, 1 small diced onion, 2 cloves garlic (minced), 1 medium sweet potato chopped into 1/4 inch cubes, 1 cube broth, 400 g diced tomatoes, 1/4 cup peanut butter, 3 tsp chilli powder, 1 tsp salt, 400 g drained chickpeas, 2 cups tuscan kale (destemmed and chopped), crushed peanuts.

  1. Heat the oil in a cast iron pot or a pot with thick bottom over medium heat. Add the onion and sauté about 5 minutes, until translucent and just starting to brown in spots. Add the garlic and sauté until fragrant, about 1 minute.
  2. Add the sweet potato, broth, tomatoes & their juices, peanut butter, chilli powder, and salt. Stir well to ensure the peanut butter is thoroughly mixed. Simmer, uncovered, for about 15-20 minutes, or until the sweet potatoes are tender.
  3. Add the chickpeas and the kale. Stir to combine and heat until the chickpeas have warmed through and the kale has wilted.
  4. Serve with crushed peanuts on top.

Helpful tips: An alternative is spinach instead of kale and perhaps served with rice. You could also replace the chilli powder with a bit of dried ginger and curry to give it a more thai flavour.

PANCAKES WITH ORANGES

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American pancakes are always nice and really easy to prepare in Nalgene bottles or similar back home. We usually do them over the fire in our Muurikka.

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

  1. Mix the salt, sugar, baking powder, saffron and flour together in a large bowl.
  2. Pour in the milk, egg and melted butter; mix until smooth.
  3. Grate an apple and add it into the bowl.
  4. Heat a lightly oiled Muurikka, pan or similar over the fire.
  5. Pour or scoop the batter onto the pan.
  6. Flip once and when brown on both sides serve directly with sliced juicy oranges.

BREAD WITH RHUBARB JAM

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When you’re out on a micro adventure or just want something luxurious, bread can be the answer. Easy to do on Muurikka, frying pan or even at the bottom of a pot.

5 dl flour, 2 tsp baking powder, 1,5 dl water, 2 tbsp rapeseed oil, salt, a few sticks of rhubarb and sugar after desire. 

  1. Mix all ingredients to a nice dough.
  2. Roll into buns and flatten them.
  3. Fry in rapeseed oil and flip once or twice until nicely baked.
  4. Cut the rhubarb (or apple) in small pieces and put the pieces in a pot with a small amount of water. Boil until soft and in the end you add some granulated sugar for thickness.
  5. Serve the bread with the jam.

SCONES WITH HOMEMADE BUTTER

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If you have time and want to chat a little while it’s baking, this is the recipe for you.

4,5 dl flour, 2 tsp baking powder, 50g butter or margarine, 2 dl milk, a pinch of salt.

  1. Mix wheat flour, baking powder and salt in a bowl. Mix the butter into the flour mixture. Add milk and stir quickly into a sticky dough.
  2. Make 4 balls at the time. Make a cut on top. We use a plate of aluminium for better result (described in Sourdough pizza). Bake in the Trangia (gas burner) “oven” for about 25-30 minutes. Check it from time to time and turn them upside down if needed.
  3. Pour cream into a jar and screw on the lid. Shake the jar vigorously until butter forms a soft lump, 15-20 minutes. Continue to shake until buttermilk separates out of the lump and the jar contains a solid lump of butter and liquid buttermilk.
  4. Place the mixture in a towel and press out the remaining buttermilk, leaving the solid butter.
  5. When the bread is ready, serve warm with butter, jam, cheese or other yummy stuff.

Helpful tips: You can prepare the butter much faster in a food processor and take it with you out in an insulated food canister (this is how we usually do it). The butter will separate faster if your heavy cream is room temperatured.

TORTILLAS & VEGETARIAN STEW

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Really easy to make and appreciated when it’s a little cold outside. We like the recipe below but it can easily be modified, we usually take the vegetables we have at home before going out. The cheese tortillas are simple but to die for if you ask us.

1 package of tortilla bread, cheese, potato, crushed tomatoes, tomato puree, onion, red lentils, spices (smoked pepper & cumin), carrots, leek, vegetarian bouillon cube, parsnip.

  1. Chop everything and put in a pot including the bullion.
  2. Add a small amount of water, crushed tomato and puree.
  3. When you have 10-15 minutes left you add the lentils. Let simmer until ready.
  4. If you’re not vegetarian you can add mackerel or tuna to this one to make it a little bit more filling.
  5. Slice or preferably grate the cheese and spread it on a tortilla bread before folding it in the middle.
  6. Make two of them and put them next by each other in your frying pan (without oil). When they start to get colour and the cheese is melting you flip it once before taking it off.
  7. Enjoy the tortillas together with the stew or as a quick snack during trek.

SOURDOUGH PIZZA WITH TRANGIA

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Pizza in the outdoors made with fresh ingredients. Needs some preparation back home before going out but still a winner. We usually roll out the dough back home and put greaseproof paper in between before heading out.

75 g pre-ferment, 10g olive oil, 130g water, 250 g flour, 5g salt, tomato sauce, mushrooms, walnuts, chèvre, honey, arugula.

  1. Mix the pre-ferment with the olive oil, water and flour. Work the dough for a few minutes, cover and ferment for 6-8 hours until double size.
  2. Roll out the dough. It should fit the inside measurement of the pot, which will be upside down when baking.
  3. We usually have tomato sauce, mushrooms, walnuts and chèvre on and then put the pizza inside the “oven” for 15 minutes.
  4. When ready, take it out and add honey and arugula on top before serving.

We use a Trangia frying pan with the biggest pot upside down on top. We also have a baking plate in aluminium 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 a round plate. One pizza takes 14-15 min if you have full power on and we always take one of the bigger gas canisters for this (450g).

FRESH SUMMER SALAD

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A luxurious, quick and fresh salad for two that we like to bring for those spontaneous summer adventures!

For 2 persons: 1 bag of mixed salad, 1 paprika, 1 box of baby plum tomatoes, 2 pears, 2 avocados, 1 piece of goat cheese, a handful of cashew nuts, olive oil, pinch of sea salt.

  1. Cut and mix everything after your delight.
  2. We usually heat up the goat cheese if possible before adding it on top of the salad.
  3. Add some olive oil and nuts.
  4. Smile and eat.

CORN SOUP WITH CHORIZO

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Make the soup back home. Fry the chorizo topping while outdoors and heat the soup in a pot or simply bring it in a thermos.

2 tbsp butter, 1 union, 1 garlic clove, 1 kg frozen corn, 1 chicken broth cube, 9-10 dl water, 1.5-2 dl cream, salt, white pepper, chilli powder, chopped parsley, chorizo.

  1. Melt the butter in a pot and fry the onion glossy, add the corn.
  2. Pour over the chicken broth, let everything boil for a few minutes.
  3. Mix the soup using a stick mixer or blender.
  4. Boil the soup and add the cream.
  5. Add salt, white pepper and chili powder after desire.
  6. Serve the soup with some finely chopped parsley and chorizo on top.

LUMBERMAN’ SPECIAL    

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A delicious egg & bacon sandwich to enjoy while outdoors.

Salt, pepper, egg, bacon slices, white bread.

  1. Put the bacon on a warm Muurikka above the fire.
  2. If you can, do scrambled eggs at the same time in another pan.
  3. Slice some bread and toast it over the fire.
  4. When everything is ready, put the bacon on the bread and then the scrambled eggs on top.
  5. Perhaps add Worcester sauce and tabasco.

Helpful tips: Tomato sauce with white beans on the side could also be nice.

MORNING PORRIDGE

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The ultimate porridge experience.

3 dl oatmeal, cinnamon, some raisins, 3-4 dates, 1 apple, 5 dl water, salt, milk for serving. 

  1. Pour 5 dl water into a saucepan together with cinnamon, raisins and dates. Boil until the water has taken colour.
  2. Throw in the apple that you have split into cubes and cook for a minute.
  3. Add the oatmeal and cook until the porridge is ready.
  4. Serve with milk if wanted. Enjoy!

CAMPFIRE BREAD TWIST

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

4 dl flour, 1,5 dl water, 1 pinch of salt, 2 pinches of baking powder, topping.

  1. Mix baking powder, salt and flour in a large bowl.
  2. Once they’re combined, add 1,5dl of water and mix so that it forms into one big lump.
  3. Choose a stick thick as your thumb and strip off the bark and leaves.
  4. 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.
  5. Twist the dough around the stick and hold the stick over the embers of a campfire. Once it starts to turn golden brown it’s ready to enjoy.
  6. Add some kind of topping: jam, honey or perhaps butter.

KRABBELURER    

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A classic among desserts.

3 dl flour, 6 tbsp sugar, 2 tbsp milk powder, 2 tsp baking powder, 2 tsp egg substitute powder, 2 tsp vanilla sugar, 2 dl water, rapeseed oil.

  1. Mix all the dry ingredients.
  2. Whisk the powder together with water and fry in patties.
  3. Serve warm or cold with some nice topping.

Helpful tips: Some people like to add sugar and cinnamon on them afterwards.

APPLE COMPOTE    

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Luxury made easy!

Apple, almonds, cinnamon, raw sugar, custard sauce.

  1. Chop the apples and almonds and place it in a pot.
  2. Add sugar and cinnamon. Fry and stir until the sugar is melted and the apples are hot.
  3. Serve with custard.

COFFEE    

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A hug in a mug. Coffee is for many of us a religious fluid and a necessity to sit back and take it easy.

Choose desired gear and ingredients. Coffee, wooden mug, Bialetti mocha maker, aeropress, boiled coffee, small spoon, coffeepot, time to sit.

I searched the web for boiled coffee and within 30 seconds i found this: “Old repeatedly boiled coffee with tannic acid is an abomination and anyone who serves it should be left alone in shame …”. When I’m out drinking coffee with people I usually just let the other one fix our coffee. With this said this following text is how I like my boiled coffee.

  1. Boil your water
  2. Add coffee, a pinch of salt and stir a little.
  3. 3 to 4 minutes later you remove the light foam with a spoon.
  4. Insert a small spruce branch into the spout before pouring. You get less coffee grounds in the mug and when you have a guest you get their attention to. An important factor is the length of the stream when the coffee is served. Long stream – good coffee! True story? 🙂

Some days this “recipe” is total rubbish. Then I add coffee thinking “better strong and black than the opposite”, boiling it up three times, pour out a small amount on the ground as “some for the nature” and add milk afterwards.

RHUBARB PIE WITH ICE CREAM

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Needs some preparation at home but leaves a yummy scent throughout the forest when baking. Ice cream on top!

50 g butter, 50 g of sugar, 2 eggs, 2 dl flour, 1 teaspoon baking powder, ½ teaspoon salt, 1 tsp grounded cinnamon, 1 tsp grounded cardamom, finely grated shell from 1 orange. Filling: 400 g rhubarb, 30 g butter, brown sugar. Topping: vanilla ice cream that you bring in a thermos.

At home:

  1. Melt the butter in a saucepan and allow to cool.
  2. Whisk sugar and eggs fluffy with an electric whisk.
  3. Mix wheat flour, baking powder, cinnamon, cardamom and salt.
  4. Grate the outer layer of the orange peel finely and add it.
  5. Add the melted butter and stir well.
  6. Finally add the batter into a bag and bring it with you out.
On site:

  1. Grease a Teflon pan with butter and sprinkle with brown sugar
  2. Let chopped rhubarb cover the entire bottom of the frying pan.
  3. Cover the rhubarb with the cake batter.
  4. Cover the pan with aluminum foil.
  5. Bake slowly on low heat for about 35 minutes.