~700g pork fillet
5-6 shallots
2-3 apples
1tbsp lemon juice
3-4tbsp rapeseed oil to fry in
2 rosemary sprigs
3tbsp butter
2.5dl chicken broth
3dl cooking cream
4tbsp concentrated apple juice
125g blackberries
Black pepper
Salt

1. Cut the pork fillet into small pieces and season them with salt and pepper
2. Peel and shred the onion. Cut the apples into wedges and mix with the lemon juice.
3. Fry the onion in half of the oil for about 5 minutes and take it out on a plate.
4. Fry the apple wedges and rosemary (picked leaves) in the rest of the oil for about 3 minutes, take it out on a separate plate.
5. Fry the pieces of meat golden brown in butter for about 3 minutes on each side. Sprinkle over the fried onion. Add the broth, cream and apple juice and let simmer under a lid if you have one for about 20 minutes. Turn the meat once or twice.
6. Add the apple wedges with rosemary and let simmer for about 5 minutes. Add blackberries and let simmer for another 3 minutes before serving. 

1dl peanuts
2cm chili fruit (red)
2tbsp sesame seeds
200gram rice noodles
200gram crab (jar)
Slices of lime
Sesame oil
Diced cucumber
Diced peppers

1. Chop peanuts. Chop the chili into thin slices.
2. Roast the peanuts, sesame seeds and chili in a dry frying pan on medium heat until slightly coloured and then put aside.
3. Boil noodles according to the instructions on the package. Pour off the water.
4. Mix the noodles with crab meat (without broth), roasted nuts and a little sesame oil.
5. Squeeze some lime juice on top and add a handful of peanuts before serving.

100g steel cut oats
24g milk powder
5dl water
Pinch of salt
Topping of choice

1. Put everything except topping in a pot. 
2. Boil and let simmer until ready.
3. I usually add raisins, walnuts, dried apples and pecans.
4. Finish off with agave syrup and then enjoy your breakfast.

200g almond paste
Handful of blueberries
Butter to fry in

1. Melt the butter.
2. Fry thin slices of almond paste on low heat.
3. Turn them over when they have gained some color and add blueberries.
4. Serve and eat when ready.

1tbsp oil
2tsp grated ginger
2tsp soy sauce
200g of solid tofu
3 carrots
1 pepper
1tbsp oil
2tsp red curry paste
2dl coconut milk
4tbsp peanut butter
3dl 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.

1 piece casserole
Turkish yogurt
Rice
Garam masala
Onion
Red pepper
Rapeseed oil

1. Dice the casserole and freeze the pieces in a bag before going out if needed.
2. Cook rice.
3. Fry the casserole together with chopped onion.
4. Stir in the garam masala and add water according to the instructions on the package. Simmer for a while and then mix in the chopped pepper and the Turkish yoghurt and heat up one last time before serving.

250ml coconut milk
250ml water
2 chicken fillets (thin strips)
1/2 dice chicken broth
1-3tsp green curry paste
Fresh ginger
Spring onion
Green pepper
Red & Yellow bell pepper
Sweet peas
Rice
Basil
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.

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

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.

4dl risotto rice
1 onion
1 garlic clove
1l vegetable broth
2dl white wine
2dl grated parmesan + topping
7 mushrooms
2 portobello
1 hand haricots verts
Salt
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!

400g potatoes
45g flour
0,5tsp salt
1egg
25g butter
Black pepper
Salted pork or bacon
Sweetened lingonberries

1. Make a batter of flour, egg, salt, black pepper and butter. Mix well until the batter is completely lump-free.
2. Finely grate the potatoes; drain any liquid and add them to the batter. Mix thoroughly.
3. When you are ready, put a frying pan on to a fairly high heat and add a scoop of the batter, press lightly to flatten. Fry until golden brown on both sides.
4. Fry bacon or salted pork and serve with sweetened lingonberry.

1tbsp oil
1 small diced onion
2 cloves garlic (minced)
1 medium sweet potato chopped into 1/4 inch cubes
1 cube broth
400g diced tomatoes
1/4 cup peanut butter
3tsp chilli powder
1tsp salt
400g 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.

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
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 pan over the fire.
5. Pour or scoop the batter into the pan.
6. Flip the pancake once and when golden on both sides serve directly with sliced juicy oranges.

5dl flour
2tsp baking powder
1,5dl water
2tbsp rapeseed oil
Salt
A few stems of rhubarb
Jam sugar

1. Mix flour, baking powder, salt and rapeseed oil.
2. Add water little by little until you have a nice dough.
3. Roll into buns and flatten them (~1cm thick)
4. Fry in rapeseed oil and flip once or twice until nicely baked.
5. Cut the rhubarb in small pieces and heat them up in a pot. Add a small amount of water so you don’t burn them.
6. Let simmer until soft then add some jam sugar for thickness.
7. Enjoy your breakfast.

4,5dl flour
2 tsp baking powder
50g butter
2dl milk
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.

Tortilla bread
Cheese
Potato
Crushed tomatoes Tomato puree
Onion
Red lentils
Spices (smoked pepper & cumin)
Carrots
Leek
Parsnip
Vegetarian bouillon

1. Chop everything and put in a pot together with the bullion.
2. Add crushed tomatoes and puree. Allow to simmer. 
3. When you have 10-15 minutes left you add the lentils. 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 to each other in your dry frying pan. When they begin to gain colour and the cheese starts to melt you flip it once before taking it off.
7. Enjoy the tortillas together with the stew or as a quick snack during trek.

75g pre-ferment
10g olive oil
130g water
250g flour
5g salt
Tomato sauce Mushrooms
Walnuts
Chèvre
Honey
Arugula
Pear

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. We sometimes buy dough at the nearest pizza place before going out.
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, pear and chèvre on and then put the pizza inside the “oven” for around 15 minutes. Full power on your trangia gas burner!
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).

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.

2tbsp butter
1 onion
2 garlic clove
1kg frozen corn
1 chicken broth cube 9-10dl water
1.5-2dl cream
Salt
White pepper
Chilli powder
Chopped parsley
Chorizo

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

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.

3dl oatmeal
Cinnamon
Raisins
3-4 dates
1 apple
5dl 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!

4dl flour
1,5dl 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.

3dl flour
6tbsp sugar
2tbsp milk powder
2tsp baking powder
2tsp egg substitute powder
2tsp vanilla sugar
2dl 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. Add sugar and cinnamon on them!

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.

Fire
Water
Coffee
Wooden mug
Small spoon
Coffeepot
Time
Salt

1. Make a fire.
2. Boil water with a pinch of salt.
3. Remove the pot, add coffee and stir a little.
4. Around 4 minutes later you remove the light brown foam with a spoon.
5. I usually pour out a small amount of coffee on the ground to clear the spout.
6. Pour slowly to prevent coffee grounds ending up in your mug or insert a small spruce branch into the spout before pouring.

Batter:
50g butter
50g sugar
2 eggs
2dl flour
1tsp baking powder
½ tsp salt
1tsp cinnamon
1tsp cardamom
Finely grated shell from 1 orange

Filling:
400g rhubarb
30g butter
Brown sugar

Topping:
Vanilla ice cream
(thermos)