You have either been walking all day, paddling or sliding through the country side on skis? All of your reserves seem to have been used up and you are sure a peep under your T-shirt will only expose your skinny ribs? Then at long last the cooker purrs and after some impatient waiting you can dig in your ultra light titanium multi purpose spoon. But hardly have you tasted the first bite all your appetite and desire for regaling yourself has gone? Again only found stodgy, sticky and tasteless compound foodstuff in your luggage?
We had enough of freeze-dried food substitutes and crumbly muesli bars, enough of nightly dreams of food battles at well laden buffets, enough of fellow travellers bewailing the lack of enjoyment when eating! And so we combed through our collection of recipes, read shelves full of cookery books and experimented for months in our outdoor test kitchen. However, the best results came from the appeal to our friends to send us their best outdoor recipes. And here they are in the weitewege recipe collection!
Should you also know a fantastic recipe which is suited for outdoor tours and can be prepared on the camp stove or the camp fire, then write to us! We will try out your recipes and the best ideas will be presented here under your name.
Please forward recipes to: fabian [at] weitewege.de
A recipe from British childhood days which is also well suited for outdoor life! It really is a good way of making use of stale white bread… and sometimes a welcome change to the daily dose of muesli.
approx. 4 slices of white bread
approx. 300 ml milk (mix milk powder!)
sugar to taste
Butter the slices of bread, cut into cubes and put al the ingredients into a pot. Cover with milk and bring to the boil. Done.
Bannock is a traditional North American type of bread baked in the frying pan. We got this recipe for bannock from Mona from Kelowna (British Columbia,Canada). She also took part in the 16th Gold Rush Trail Dogsled Mail Run where we not only able to impress the jury of the "Mushers Triathlon"...
4 cups flour
½ cup sugar
1 tsp salt
4 tsp baking powder
1 cup dried fruits (chopped if preferred)
1 1/2 to 2 cups water
Mix all the ingredients to pliable dough. Turn it into small flat flans and bake in a frying pan in a good portion of cooking oil. It is best done in style at a real campfire...
We had to come up with some serious arm-bending before Claudia's mama parted with this really old and secret family recipe. It is the simplest and tastiest home-made loaf we have ever come across. Since it keeps for several days you can bake it at home and take it out with you. Also you can bake the bread loaf when on tour in the stoves at youth hostels and lodges in a well-greased camping pot (1.6 litres) dusted with flour, replacing a baking tin.
2 sachets dried yeast (4 to 5 tsp.)
450 ml lukewarm water
500 g flour whole grain wheat flour (or 300g wheat and 200 g rye flour)
2 tsp salt
2 tbsp (5% apple) vinegar
50 g grated carrot (or 1-2 tbsp water)
Optional: add mix of 100 g linseed, sun-flower seed, sesame seed, grist
Dissolve yeast in lukewarm water. Add all the other ingredients and mix to a dough using a spoon. Place in greased loaf pan. Place in the (not!) preheated stove (middle shelf) and bake at 200°C (390F) for 60 to 70 min. Taste and be flabbergasted!
You definitely need a loaf of white bread for a successful Sunday breakfast? Luckily you don't have to do without in future, even when on your adventure trips. With this recipe you will be stern competition for any master baker!
500g wheat flour (approx. 600 ml)
1 sachet dried yeast (2,5 tsp)
approx. 250-300 ml lukewarm water
½ tsp salt
1 tbsp sugar
Dissolve the yeast in the lukewarm water, add the remaining ingredients and knead well, shape dough into a roll. Then you allow the dough to rise for an hour in a warm place. It is best to wrap it into your sleeping bag with a warm (not hot!) drinking bottle. You can also place it near the fire to rise (watch that is doesn't get warmer than lukewarm!) Slightly grease a pot with about 1.5 litres capacity (3 pints) and dust it with flour. Place the ball of dough into the small pot. Put several small stones (about 2 cm in diameter) into a big pan and fill it to a level of about two centimetres with water. Place the small pan into the big pan. The whole lot is then placed for about one and a half hours over the fire. Check every now and then, if there is enough water in the pan (add more as required). After baking remove the loaf from the pan and leave to cool. Since the loaf has been done in a steam bath it has no firm crust. But it tastes like real white bread.
We got this recipe from Rico and Ralf from Fairbanks, Alaska. Banana loaf is more of a sweet cake than a loaf. It can easily be prepared at home and be taken out as a snack as it keeps well for a few days. It improves in taste if you spread Nutella on it.
2 cups flour
1 cup sugar
¼ cup margarine or butter
¼ tsp salt
1 tsp baking soda or baking powder
1 tsp vanilla extract or a sachet of vanilla sugar
4 bananas, mashed
Mix all the ingredients to a thick dough. Pour it into a greased loaf pan and bake for approx. one hour at 160°C or 325°F.
The recipe can be used as a basic recipe for quite a number of cakes. Instead of bananas you can also use different kinds of fruit. We tried it a few times with apples and cinnamon. If the fruit is less juicy than the mashed bananas you might need to add more liquid (milk or water). Also you could try adding a cup of chocolate chips or nuts and raisins.
Bombers are an ingenious mix of muesli bars and cake … and taste divine! They are ideal as a snack on winter outings at really low temperatures. We got the recipe from Elke, tried her bombers in Norway and the recipe, a well-kept national secret was smuggled out of the country under the smelly innersoles of her hiking boots. Thanks for that, Elke!
375 g oat flakes
340 g course wheat flour
280 g wheat flour
100 g rye flour
120 g muesli
500 g sugar
400 to 500 g margarine
100-200 g chocolate
3 tbsp baking powder
3 tbsp vanilla sugar
Mix all dry ingredients. Melt the margarine and add the eggs. Stir in the egg and margarine mix and spread the mixture on a baking sheet, about 2 cm thick (it's best to line it!) Bake at 150° to 180° C (about 320°F) for approx. 40 minutes. Keep an eye on the baking to avoid the bombers burning from underneath. After baking cut into portions before the bombers go cold and really hard. We know from experience that they can last for about three weeks...if they have not been gobbled up by then.
You have always wanted to toss a pancake by throwing it through the air just like a real gourmet chef would do? But mummy is standing behind you menacingly brandishing a rolling pin to make sure her brand-new fitted kitchen is not covered in batter? Why not make the pancake outside on the camp fire? And here's how to do it!
250 g wheat flour
2-3 eggs (2-3 tbsp. dried egg)
pinch of salt
500 ml milk (made from milk powder)
some oil, butter or margarine
Blend the flour, eggs (dried egg) and salt. Gradually add the milk stirring it well with a fork. If you put all the milk in at once you will end up with a lumpy mess. Melt or heat butter, margarine or oil and add a little batter (the base of the pan should be thinly coated). Bake from one side and then toss it to bake from the other side.
If you prefer your pancakes sweet, you can add some sugar or honey to the batter. The best pancakes are those topped with Nutella, jam, stewed apples or sugar and lemon juice. Furthermore you can bake the batter with fresh or dried fruit and berries (apples, pears, blueberries). Lip-smacking good are the more savoury pancakes, e.g. with fried bacon or ham in the batter. Real yummy are the pancakes which are tossed and then garnished with tomatoes and topped with grated cheese (Don't forget salt, pepper, oregano or basil).
If after a few days in the wilderness you are already yearning for a frozen pizza from the nearest supermarket, then this is not your recipe! Pan pizza is really for serious gourmets amongst the rangers. The quantities given make three pizzas of about 25 cm each in diameter.
600 ml flour
250 ml water, lukewarm
1.5 tbsp dried yeast
1 tbsp cooking oil
½ tsp salt
Dissolve the yeast in lukewarm water. The add flour baking oil and salt. Knead by hand to make solid dough. Should the pastry need shortening add more flour. Leave the dough to rise in a warm place for 40 to 60 minutes (in your sleeping bag with a warm water bottle or near the camp fire). Turn the dough into three portions and shape into flans the size of your frying pan. Slightly grease the pan and bake from one side. Then turn over and garnish the "pizza base". It is best to start with tomato sauce, then vegetables, ham, salami and top it with grated cheese. There is no limit to your inventive creativity as concerns the topping. So that the cheese melts more easily put a lid onto the pan while finishing the baking.
With her potato soup Katja ("Krümel") on a hike in Sweden many years ago managed to stop Fabian's nausea which was caused by Herr Krause's obnoxiously smelly hiking boots. Even without the stench in the tent this potato soup is a hit!
dried vegetables (e.g. peas, dried mushrooms, dried bouquet garni, etc.)
instant potato mash
onion (or dried fried onions)
Soak the dried vegetables for several hours in some cold water. Bring to the boil dissolving the stock cube. Then add as much instant potato mash as to give it a mulligan consistency. Stir in some milk powder for added flavour. Finally add fried onion (or dried fried onions) diced salami or fried ham and finely chopped garlic. Re-heat thoroughly. Done!
We got to know this recipe on a skiing tour in Norway. Our friend Pacho had a bag of dried ground beef with him which we pepped up our instant meals with. For our sea kayak trip in Alaska we tried it ourselves.
lean ground beef
The ground meat is salted and peppered and fried well in a dry (not greased) frying pan. It should be relatively dry and well shredded when it comes out of the frying pan. Any excess grease and water is skimmed off or poured away. The fried ground meat is then turned out onto a baking sheet and dried in the oven at 150°C to 200°C (302 to 392F) for two hours. About every 10 minutes it should be turned and shuffled about so that nothing burns and it dries evenly. Should it start sticking to the baking sheet or burn, the heat must be reduced at once. Open the oven once in a while to let any humidity escape. Should any grease exude in the stove it can be dried with a tissue from a kitchen roll.
What can have a better taste than freshly caught fish fried over a camp fire? For all those who don't like fish this question has a simple answer: "Everything". For all the others here is the simplest fish recipe for the ultimate wilderness cuisine delight.
1-2 fresh fish (scaled and cleaned) or fillets of fish
some cooking oil, butter, margarine
Salt and pepper the fish. Heat oil or melt fat in a frying pan and fry the fish in it until done. Don't forget to turn over the fish!
When angling in icy cold mountain waters you have nearly lost your hands to frost bite and now all you are craving for is to change the outdoor adventure for an inclusive tour in the Mediterranean? This recipe will at least whip up some Italian flair in the wilderness camp!
Fillets of fish
1-2 tomatoes (canned tomatoes do the trick)
1 small onion
Italian herbs (oregano, basil, thyme)
Chop the onion finely and dice the tomatoes. Put them both onto the aluminium foil and season. Then put the fish onto the vegetables and make a neat and secure wrap with the aluminium foil. Place on the hot grill until the fish is done.
Apples are healthy and tasty. They become tastier and most likely even healthier if the gift of Mother Nature is pepped up with industrial sugar and alcohol and finally drowned in custard.
1 apple per head
almonds (chopped or flaked)
Remove the core of the apples with a pointed knife without cutting the apple into slices. Mix sultanas, almonds and some sugar and fill the cavity in the apple. Then drizzle with rum and wrap in aluminium foil. Bake in the embers of the camp fire until the apple pulp is soft and done. Pour hot custard over it and eat up quickly before someone else takes over the job.