recipes for cooking outdoors

Fluffy pancakes with caramelized banana

approx. 15 pc
2,5 dl wheat flour
2 tbsp sugar
1 pinch of salt
2,5 dl milk (3%)
2 tbsp melted butter
1 egg
1 tbsp baking powder
3 bananas
1 dl liquid honey
1 dl pecans
50 g butter (for frying)
Blueberries (optional)

Mix the dry ingredients, except for the baking powder, in a bowl. Add the milk, then the butter and at last the egg, stir in between adding these ingredients. Whisk until smooth, pour in a thermos and keep in the fridge. Bring the baking powder in a small container and add to the batter right before starting frying. Make sure to shake the thermos well before pouring into the pan.

Split the bananas by the length and fry in a generously amount of butter on both sides. Add the pecans and drizzle honey.
Add some butter in the pan. Measure 1 tbsp per pancake, one pan fits approx. 3 pancakes. Fry for 1,5 min, until you can see small bubbles. Flip and fry for another 1,5 min. Serve with the bananas, honey and nuts.

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)

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.


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

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

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

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

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

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

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)⁠

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.

Campfire apple cobbler

3 apples
1 msk potato flour
1 tsk cinnamon
1 tsk cardamom
1/2 tsk salt
1 dl sugar
2 msk butter
2 dl wheat flour
0,5 dl sugar
2 tsk baking powder
1/2 salt
100 g butter cutted into small cubes
0,5 dl milk
Vanila custard sauce

Mix sliced apples with some potato starch, cinnamon and sugar. Cook in the pan. ⁠Make the crust by mixing flour, sugar, baking powder, milk, salt and butter. Add on top of the cooked apples and let cook under foil for 15-20 min until golden.⁠ Serve with vanilla custard