Archive for the ‘Recipes’ Category
Here is a great video by Jon aka Wingman, showing how it’s possible to cook a hearty breakfast of bacon and eggs without the use of a frying pan by just using an everyday paper bag.
Acorn coffee is a very old traditional recipe for a coffee like drink. Acorns contain a lot of tannin, Although the tannin in the acorns gives them their coffee like taste you do need to process the acorns to remove quite a large amount of tannin. If you don’t do this your acorn coffee will taste very bitter and if you drink too much will make you ill.
It is believed that Kendal mint cake was first developed in 1869 by Joseph Wiper, who began producing it in his small factory based in Kendal, Cumbria. England. It is thought that the discovery was a mistake, and that Wiper was in fact attempting to make clear ‘glacier’ mints. Wiper founded Wipers Mint Cake. Kendal Mint Cake has become well known to mountaineers and explorers for its high energy content although its one downfall is its weight which can limit how much Kendal Mint Cake can be carried. There are currently three companies that still produce Kendal Mint Cake in Kendal. Romney’s, Wilson’s and Quiggin’s.
The actual recipe for Kendal Mint Cake is a closely guarded secret but below is a recipe which will allow you to try for yourself.
Thick fruit soups such as blåbärssoppa and rose-hips soup, are typical Swedish cuisine and can be served hot or cold, depending on the season. The Swedes use this delicious concoction for hydration and energy during Vasaloppet (the world’s biggest, longest and oldest ski marathon). What’s it taste like? Some say it is like a liquefied blueberry pie with a touch of cinnamon. I have to agree.
Is this an American thing, or do folks elsewhere do it too?
It’s called bean hole cooking, because baked beans are what most people do in them. But it’s useful for a lot more than that…..
The basic idea is to dig a hole at least 2 feet deep (3 is better, 2 1/2 feet is a good compromise if you’re lazy), and half again as wide as your Dutch oven, and burn down firewood in it until you have eight or ten inches of coals.
When the wood is pretty much burned down, you prep your Dutch oven with layers of pre-soaked northern white beans, sliced onions, and salt pork (or bacon), then pour a mixture of hot water, molasses, maple syrup or brown sugar, salt, black pepper and dry mustard to cover the beans well. That’s a typical baked bean recipe, anyway; there are probably as many recipes out there as there are people digging bean holes.
1 pound beef steak*
1/4 cup soy sauce
1/2 teaspoon ground black pepper
1 teaspoon brown sugar
1 tablespoon of Worcestershire sauce
*When purchasing the steak ask your butcher if he will slice it relatively thick on a bacon slicer for you. This gives nice thin slices of steak with a uniform thickness which helps in the drying process.
Bannock is an age old staple of the outdoorsman’s diet. You can prepare the mix before you leave on your journey, it is relatively light and easy to carry as you don’t add water until you are ready to cook it. And, there is the added bonus that if you fancy something a bit different you can always add an egg and a little more water to make a pancake batter.
Bannock lends itself as a good base mixture in which to add all manner of ingredients. You can make savoury bannock by adding such things as onions, sun dried tomatoes, ramsons, cheese, bacon etc. You can also make fruit or fruit and nut bannock by adding sultanas, apple, peach, cherry, blackberry, raspberry, walnuts, hazel nuts etc. some of these additional ingredients you can carry with you, others you can forage.