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. Should it be, you can fix it with a little cornstarch or wheat flour.
7. Add the vegetables, simmer. Taste the sauce with salt and pepper.
8. Heat a frying pan and mill the tofu cubes to give them a surface. Pour in all the marinade and let it simmer. Put tofu in the casserole and serve with the rice.

• 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. Boil the broth and set it aside.
2. Chop the onion and garlic. Fry on low heat until the onion is shiny without taking color.
3. Add the rice and fry for a few more minutes, don’t forget to stir.
4. Add the wine together with 1 deciliter of the broth. As the liquid is absorbed by the rice, add more broth, about 1-2 deciliters at a time, stir often. When the rice has absorbed the liquid and only have 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. Finally add extra grated parmesan, mushrooms and haricots on top.
8. Open your beverage. Enjoy!

• 4dl Risotto rice
• 1 onion
• 1 garlic clove
• 1l vegetable broth
• 2dl white wine
• 2dl grated parmesan + topping
• 7 mushrooms
• 2 portabello
• 1 hand haricots verts
• Salt and pepper
• Butter and olive oil to fry in

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.

• 400g potatoes
• 45g plain (all-purpose) flour
• 0,5 tsp salt
• 1 egg
• 25g butter
• freshly ground black pepper
• salted pork or bacon
• sweetened lingonberries (rårörda lingon)

1. Heat the oil in a cast iron pot or a pot with thick bottom over medium heat. Add the onion and saute about 5 minutes, until translucent and just starting to brown in spots. Add the garlic and saute until fragrant, about 1 minute.
2. Add the sweet potato, broth, tomatoes & their juices, peanut butter, chili 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. Once the sweet potatoes are tender, 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.

Alternatives could be lemongrass or spinach instead of kale and perhaps served with rice. You could also replace the chili powder with a bit of dried ginger and curry to give it a more Thai flavor.

• 1 tbsp oil
• 1 small onion, diced
• 2 cloves garlic, minced (about 1 tbsp)
• 1 medium sweet potato, chopped into 1/4 inch cubes
• 2 cups or 1 cube broth
• 14 oz (400g) diced tomatoes
• 1/4 cup peanut butter
• 3 basic tsp chili powder
• 1 tsp salt
• 14 oz (400g) chickpeas, drained
• 2 cups tuscan kale, destemmed and chopped
• Crushed peanuts

1. Mix the salt, sugar, baking powder, saffron and flour together in a large bowl.
2. Then 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 side serve directly with sliced juicy oranges.

• 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 all ingredients to a nice doe.
2. Roll them and fry with rapeseed oil and flip once or twice until ready.
3. Serve with rhubarb jam or apple compote.
4. 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.

• 5dl flour
• 2 tsp baking powder
• 1,5dl water
• 2 tbsp rapeseed oil
• Salt

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 lenses. Let simmer until ready.
4. If your 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 in your frying pan (without oil). When they start to get color and the cheese is melting you flip it once before taking it off.
7. Enjoy the tortillas together with the stew our as a quick snack during trek.

• 1 package of tortilla bread
• Cheese
• Potato
• Crushed tomatoes
• Tomato puree
• Onion (yellow)
• Red lenses
• Spices
  (smoked pepper & cumin)
• Carrots
• Leek
• Vegetarian bullion cube
• Parsnip

1. Mix, cover and ferment for 6-8 hours until double size.
2. Roll out the doe. (Should fit the inside measurement of the pot, that’s upside down)
3. We usually have tomato sauce, mushrooms, walnuts and chèvre on and then put the pizza inside the “owen” for 15 minutes.
4. When ready, take it out and add honey and arugula on top before serving.

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

• 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

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. Taste off with salt, white pepper and chili powder.
6. Serve the soup with some finely chopped parsley and chorizo on top.

• 2tbsp butter
• 1 union (finely chopped)
• 1 garlic clove
• 1kg frozen corn
• 1 chickenbroth (cube)
• 9-10dl water (thickness of the soup)
• 1.5-2dl cream
• Salt
• White pepper
• Chili powder
• Chopped parsley
• Chorizo

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 above is ready you put the bacon on the bread and then the scrambled eggs on top.
5. Perhaps Worcester sauce and tabasco.

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

• Salt
• Pepper
• Egg
• Bacon slices
• White bread

1. Pour 5 cups of water into a saucepan, at the same time put in cinnamon, raisins and date, boil until the water has taken color.
2. Throw in the apple that you split into cubes and cook for a minute.
3. Add the oatmeal and cook until the porridge is ready.
4. Serve with milk. Enjoy!

• milk
• 3dl oatmeal
• cinnamon
• raisin
• 3-4 dates
• apple
• 5 dl water

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 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.
6. Add some kind of topping: jam, honey or perhaps butter 🙂

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

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.

• 3 dl wheat 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. Chop the apples and almond 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.

• Appel
• Chopped almonds
• Cinnamon
• Raw sugar
• Custard