Outdoor Cooking - by everest

Four easy recipes for outdoor life

Porridge - with apple compote, buckwheat granola and cinnamon

2 port
2 dl oats
2 dl water
2 apples
1dl granola (homemade)
1dl apple compote
1 tsk grounded cardamom
1tsk grounded cinnamon
4 dl oat milk
a pinch of salt

Put the oats in a saucepan, pour in 2dl 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, stirring from time to time and watching carefully that it doesn’t stick to the bottom of the pan. Poor the porridge onto plates and top with apple compote, granola, and the rest of the oatmilk. Poor the porridge onto plates and top with granola, apple compote, grounded cinnamon and the rest of the oatmilk.

Toast - with cream cheese, blueberry jam and fresh 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 lueberries.

10 min ramen with soft boiled eggs and green tea noodles

2 port
1litre water
2 port noodles
1 dice vegetable stock
1 msk miso paste
2 soft boiled eggs (boil at home and bring)
2 spring onions
2 dl bean sprouts
1 pkt silkstofu
1 msk soy sauce
1 tsk sesam 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.

Caramelised plum “pie” with cardamom and toasted nuts

2 port
10 plums
2 msk butter
1 dl almonds
0,5 dl 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.