Ingredients:

• 8g  dry (summer) onions
• 8 g  dry soup vegetables (makes the bouillon)
• 5 g  dry zucchini
• 10 g  dry black chanterelle
• 20 g  light soya groats or flakes
• 25-50  dry reindeer (optional)
• 10 g  oil or butter
• 50 g  butter cheese (with garlic&herbs flavour)
• salt, black pepper, parsley, marjoram, tarragon and 1 bay leaf

How to make it:

1. Rehydrate all dry ingredients in a small amount of water.
2. Put them in a pan and steam the remaining water out.
3. Add oil or butter and fry lightly.
4. Add water and spices, bring it to the boil. (If you have time, take a break and allow the soup to wait a while – this makes the taste more intensive. Eventually) cook the soup ready.
5. Add cheese and let the soup melt into your mouth.

Cashew-millet porridge can be eaten raw or hot. Thus this is a good recipe for emergencies when you might have lost your matchbox or run out of gas.

Ingredients for two:

• 120 g millet flakes (3 min cooking time) OR millet grain (better, rinse well beforehand!!)
• 40 g dry figs (cut into small pieces)
• 50 g cashews
• cinnamon and salt
• 18 g dry milk (c. 2 T.)
• honey (optional)

Weight: 230 g
Water: 4-6 dl

How to make a hot porridge:

1. Soak the millet and figs over night in 4 dl clean cold water (in case you didn’t remember to, don’t worry, the cooking time just gets longer).
2. In the morning add cashew nuts and spices. Mix milk powder with 2 dl cold water and add it in the porridge. Cook until the porridge is hot. You can add some butter too.

Raw porridge:

1. Soak the millet grain and figs over night in 4 dl clean cold water in an airtight container.
2. In the morning pour out the remaining water. Add crushed cashew nuts and spices. Add more clean cold water if necessary.
3. Mix milk powder with 2 dl cold water and serve it with the porridge (good also without). If you wish the porridge to be sweeter, add some honey.
4. With a good imagination this can almost replace yogurth

There are many ready made deserts in super markets, instant puddings and cakes – somehow I’ve never been interested in those. Nevertheless, deserts are luxurious in the wilderness.

Here is a simple and fast desert: white pudding with berry stripes.

Ingredients:

• 60 g dry milk
• 30 g Maizena
• 10 g  fructose
• 10 g vanilla sugar
• 14 g cup-a-soup (half portion) blueberry-rasberry (packed separately) OR some self-made berry soup

How to make it:

1. Mix everything except the berry soup with 1 dl cold clean water in a pot. Add 4 dl boiling water and stir well. Boil it for 1-2 min.
2. Put the berry soup mixture in a cup and add 0,5 dl boiling water. Mix into a jam.
3. Pour the white pudding in two mugs and decorate it with the jam (or berry soup).

Ingredients for two people:

• 4 pieces of white kind of fresh bread (eg. 100% oat)
• 20-30 g dry egg (or two fresh ones)
• spoonful of milk powder, if available
• 30 g Blueberry-rasberry soup ingredients (cup-a-soup)
• c. 15 g butter

Weight: 210-300 g
Water: 2-2,5 dl

How to make it:

1. Rehydrate the egg in clean water (1-1,5 dl), add milk powder and stir well. Soak the bread in it until it gets soft (10-30 min).
2. Boil 1 dl water and make jam ouf of the soup ingredients.
3. Fry the bread in butter on a pan.
4. Enjoy pancakes with the jam!

Pike doesn’t turn into a salmon with this recipe. But the recipe goes well with salmon too. 

Ingredients for two:

• about 350 g fresh fish files (eg. half of a pike, don’t use too large one, small ones taste better)
• 1 dry stem of lemon grass
• 1 dry red chili pepper (without the seeds)
• 6 g dry onion
• a little bit of dry garlic ships (or one fresh clove)
• 1 dry stem of (thai) basilica
• 11 g dry champignons / shiitake
• 4 g dry mixed vegetable chips
• 15 ml thai fish sauce (note, this has a lot of salt)
• 30 ml lime juice (pack this is the same 5 cl plastic bottle with the fish sauce)
• 10 g vegetable oil
• 7 ml sugar
• 2 ml white pepper
• 125 g whole grain rice (10 min cooking time)
• touch of salt

Weight: c. 210 g 
Water: < 5 dl

The portion looks smaller than what it feels in your stomach. Structurewise it stays grainy.

Ingredients for two:

• 120 g whole buckwheat grain (rinsed well beforehand)
• 8 g brown sugar (< 2 t.)
• 1 ml cardamom
• 20 g sun flower seeds
• 30 g dry sweet cranberries (pack separately)
• c. 14 g  butter (1 T.)
• c. 18 g  dry milk (c. 2 T.)

Weight: 200 g
Water: 6 dl (of which 2 dl cold and clean)

Diatary value estimate (per person): energy 399 kcal, protein 12,3 g, fat 10,1 g, fibre 7 g, some iron and calcium

At home:

1. Clean the buckwheat well before the trip by rinsing it with cold, hot and cold water. Redehydrating it is a bit of an effort but makes it easier to use buckwheat in the wilderness.

1. Soaking the buckwheat over night makes the cooking time shorter. Use about 4 dl of cold clean water. This porridge can be eaten also raw, without cooking.
2. To make a hot porridge, boil the buckwheat until the water is out. Add butter and fry lightly. Add cranberries.
3. Make milk by mixing 2 table spoonfulls of dry milk powder with 2 dl of clean cold water.

Ingredients for two:

• 70-100 g  oatmeal (1 min cooking time)
• 10 g soya flour or buck wheat bran (c. 1 T.)
• 15 g variety of seeds (eg. hamp, cia, sunflour or pumpkin seeds)
• 30 g dry berries or fruit (or berry cup-a-soup)
• 15 g butter, if you have some (c. 1 T.)
• some salt
• and 18 g dry milk, if you have some (c. 2 T.)

Weight: 125-188 g
Water: 5-7 dl (+ 1-4 dl to make milk or berry soup)

How-to-make it:

1. Devide the porridge ingredients on two plates. Pour boiling water (2,5-3,5 dl per plate) over it and stir well. Add butter.
2. Serve the porridge with milk or berry soup: Mix dry milk with 2 dl of cold clean water. OR mix the cup-a-soup with 1-2 dl boiling water and make jam or soup with the porridge.
3. Enjoy your porridge before it gets cold.

Ingredients and tools

• 1 kg fresh fish (salmon, whitefish, brown trout, grayling)
• 3 T. sea salt (c. 40 g, rough grain better than fine)
• 1 T. white sugar (c. 14 g)
• 3-4 t. peppers and herbs
  (Brown trout: black pepper and dill;
  Whitefish: white pepper, black pepper and dill;
  Grayling: rosepepper and thyme)
• 1 disinfection towelette to clean your hands
• 1 flat container with a tight lid (square if possible)
• 1 cutting board (and a baking paper underneath it to expand the ”table”)
• 1 sharp knive

How to make it: 

1. Scale the fish and gut it. Clean it well. Cut the fish into large file pieces – match the size and shape of the container. Keep the skin on it.
2. Put salt on the fish pieces as much as stays on them (both sides). Add other spices (not on the skin side). Sugar makes the fish soft, amount is up to your taste.
3. Put a fish piece in the container skin down. Put an other piece on top of it so that the thicker part is on top of the thinner part of the other piece. If the container doesn’t get full, put a baking paper over the last piece and somekind of weight.
4. Keep it in a cold, fridge temperature for 12-24 hours. Rotate the container occasionally.
5. Before eating the fish, skratch all the spieces off. Cut very thin slices and remove them from the skin. Thin parts of the fish will be ready first.

Incredients for two people:

• 200-500g fresh pike (or 20 g dry, white, low fat fish)
• 45 g dry vegetables (onion, carrot, parsnip, potato, etc)
• dry garlic chips (1-2 teaspoonfulls)
• 5 g  dry shrimp (from Japan or dry them yourself)
• 25 g  one cup-a-soup with a shrimp flavour
• 50 g carlic-herb-flavoured buttercheese (if you use natural cheese or cream, add more carlic and herbs)
• more than one liter of water

Weight: 125 g

Step-by-step:

1. Soak the dry vegetables, garlic and shrimps for 2-6 hours (eg. while walking). If you use dry fish and/or home-dehydrated shrimps, soak them in a different container than the vegetables (different cooking time).
2. Clean the fish and cut it into eatable pieces. Wash it well.
3. Boil the soaked vegetables and garlic for about 5 min.
4. Add the fish (and home-dehydrated shrimps). Boil until the fish is ripe. If the fish is in large pieces you can put everything in the pot at once.
5. Add the cheese and shrimp-cup-a-soup.
6. Enjoy your soup hot.

Ingredients:

• 6 g dry spinach (or nettles)
• 14 g soya flour
• 60 g buckwheat flour
• 15 g dry cranberries (cut in small pieces)
• 3 g fructose
• 1,5-2 dl clean (cold) water
• 1 spoon full of olive oil (14 g)
• butter or oil for baking (14 g)
• 1-2 ml salt

Diatary value estimate (the whole portion): energy 569 kcal, protein 14,9 g, fat 15,3 g, fibre 5,97 g

Weight: 126 g
Use of water: 2 dl

Baking tips:

1. Use a half a litre bottle for mixing the dough. Put 1,5 dl water on the bottom and add all dry ingredients in small portions – shake well in between. Add some oil in it as well.
2. Let the dough swell for about half an hour. It gets much thicker than normal pancake batter. You might want to add half a deciliter water.
3. Baking is easier if you cover the Trangia lid with baking paper. Use plenty of butter. Shake the bottle well so that not all the cranberries are on the last pancake. Make small pancakes. There are ready to be flipped when the sides are little brown.