recipes for cooking outdoors
approx. 15 pc
Heated sandwich with serrano, melted cheese, honey and Dijon
2 pc:
4 slices of sourdough bread
4 slices of serrano ham
4 slices of cheese (of your choice)
10 pecans
2 tsp liquid honey
2 tsp Dijon
100g butter
Flake salt
Sage (optional)
Directions
You can prepare the sandwich at home and get a delicious lunch on the portable stove in less than 10 min. Spread both sides of the bread with butter, Dijon and honey. Add 2 slices of cheese and ham for each double sandwich. Chop the nuts and sprinkle on the sandwich. Sprinkle some salt on each sandwich and put together, pack in baking paper and fasten with a rubber band or some string.
Start the portable stove, add some butter to the pan and fry the sandwiches on both sides until nicely colored. Fry some sage for 30 sec and top off the sandwich.
Bars
approx. 12 pc
250g dried apricots
4 tsp liquid honey
1 dl coconut oil
1 tsk ginger (powder)
A pinch of vanilla powder
1 tsp cardamom
5,5 dl oats
1 dl hazelnuts
1 dl pistachios
1 dl pumpkin seeds
A pinch of flaked salt
100g dark chocolate
Directions:
Chop pistachios, hazelnuts and apricots coarsly. Blend honey, coconut oil, ginger, vanilla powder, cardamom, oats and flaked salt. Add the nuts and press the dough into a rectangular baking tin. Keep in the freezer for 30 min, and then cut into pieces. Melt the chocolate over a bain-marie. Dip the top part of the bar in chocolate and lay to cool down.
Wheat berries with lingonberry, mushrooms and hazelnuts
2 port.
1 shallot
200g mushrooms of choice
1 dl parmesan cheese
2 tbsp lingonberries
1 bundle of parsley
1 vegetable bouillon cube
0,5 lemon
50g butter
Flaked salt
Directions:
Make the wheat berries according to the instructions on the pack, together with the bouillon cube. Put the lid on when ready to keep it warm. Finely chop the shallot, split the mushrooms and chop the parsley. Fry the mushrooms in butter until crisp, add the shallot the last few minutes. Season the wheat berries with juice from the lemon, the parmesan, flaked salt and a slice of butter. Mix the wheat berries with the chopped parsley and the mushrooms, top off with the lingonberries and some extra parmesan.
Baked egg with mushrooms, spinach and feta cheese
2 port.
4 eggs
100g mushrooms
60g spinach
100g feta cheese
1 tsp chili flakes
2 pc Lebanese bread
Flaked salt
Olive oil
Directions:
Chop the mushrooms in smaller pieces. Fry the mushrooms in a generously amount of olive oil on medium heat until nicely colored, taste it off with some salt. Add the spinach and stir. Add the eggs and put the lid on. Bake the eggs until the egg white is firm, approx. 5 min. Top it off with crumbled feta cheese, chili flakes and flaked salt. Serve with Lebanese bread.
Porridge with apple compote, buckwheat granola and cinnamon.
2 port
2 dl oats
2 dl water
2 apples
1 dl granola (homemade)
1 dl apple compote
1 tsk grounded cardamom
1 tsk grounded cinnamon
4 dl oat milk
A pinch of salt
Directions
Put the oats in a saucepan, pour in 2 dl water, 2 dl oatmilk, grounded cardamom, honey, cinnamon, the apple sliced into small dices and sprinkle in a pinch of salt.
Bring to the boil and simmer for 4-5 minutes. Poor the porridge onto plates and top with apple compote, granola, and the rest of the oatmilk.
Ramen with soft boiled eggs and green tea noodles
2 port
1 liter water
2 portions noodles
1 cube vegetable stock
1 msk miso paste
2 soft boiled eggs (boil at home and bring)
2 spring onions
2 dl bean sprouts
1 pkt silk tofu
1 msk soy sauce
1 tsk sesame oil
1 msk black sesame seeds
Directions
Bring the water to boil and add vegetable stock and miso paste. Put the noodles into the broth and boil according to instructions on the package. Add soy sauce and sesame oil.
Put the noodles into bowls and top with soft boiled egg divided in half, silk tofu diced into cubes, diced spring onions bean sprouts and sesame seeds.
French toast with cream cheese and blueberries
2 port
2 toasts
1 egg
1 msk flour
2 msk sugar
1 msk coconut oil
Creme cheese
Blueberry jam
Fresh blueberries
Pinch of salt
Directions
Mix the egg with the flour and a pinch of salt. Get the mix on both sides of the toast and then sprinkle the toast with sugar on both sides. Fry the toast in the coconut oil until it turns golden brown. Top the toast with cream cheese, blueberry jam and fresh blueberries.
Caramelised pie with plum, cardamom and toasted nuts
2 port
10 plums
2 msk butter
1 dl almonds
0,5dl pumpkin seeds
1dl oats
1 tsk cardamom
4 msk sugar
1 pkt custard cream (use pre-made)
Directions
Toast the almonds, seeds and oats in butter for 3 minutes, add the plums divided into pieces, the sugar and the cardamom. Fry it all together for 5 more minutes. Poor over the custard creme and eat directly from the pan.
