Excursion food can be more than just grilled sausage and canned peas.
Sarah’s campfire apples are easily born. Saara Atula
When Up to the last crumb blogger, experienced hiker and hiker Saara Atula goes on a hike with her husband Markus, there is on the menu, for example, tattoo risotto, Indian rice or satay noodles, not forgetting desserts and candies. The couple’s hikes are always eaten well, sometimes even better than at home.
In the barns, the couple is accustomed to encountering the wonder of other hikers as they pull out their multi-course meal.
Now Atula’s touring delicacies can also be found between the decks when the food influencer’s recent book The Excursion Cookbook (Cozy Publishing, 2022) recently arrived in stores. The book brings together 60 recipes suitable for excursions or hikes, as well as a rich information package on water and garbage supply and camping equipment needed at different times of the year.
Drying is a trump card
Atula liked hiking as a child, but got excited about long hikes after meeting her husband seven years ago. For their first hike, the couple packed canned soup and bag pastas. They tasted good for a while, but soon Atula, who loves good food, began to wonder if the hike could eat better and what options would exist for dragging heavy cans.
At home, Atula decided to test whether the finished pea soup could be dried on an oven tray to lighten the strains. The experiment was successful. The jar of pea soup became a meal that could fit in a small Minigrip bag in the oven.
Atula immediately developed the idea. If once pasty pea soup could be dried, why not other thick, thick and nutritious sauces. The experiment was done with a self-made lens ring, and the result was successful.
The travel cookbook is Saara Atula’s second book. He wrote his first book, Brunch, together with Jenni Häyrinen. Wind Lindgren
For a tent trip enjoying food
Drying is necessary on long hikes, but what about ordinary weekend hikers? What kind of menu would Atula develop for a weekend tent trip where you plan to eat well and enjoy the peace of nature?
– If you plan to spend a quiet evening by the fire and enjoy the food, I would recommend the Indian bonfires and chickpeas found in the book. That’s one of my favorites. For dessert, I would make campfire apples with oatmeal and caramel, and for the next breakfast I would make fresh porridge, the food influencer says.
Sarah’s delicious campfire apples for dessert are created like this:
Campfire apples, oatmeal and caramel
4 apples
about 3 tablespoons butter or canola oil
1.5 dl oatmeal
1.5 tablespoons brown sugar
1/3 teaspoon cinnamon
In addition
2 dl coconut cream
2 dl brown sugar
(about 1 dl of lentils)
1. Wrap the apples in a double layer of foil. Place on charcoal or on the edge of a campfire to cook. Turn the apples in between, as those closest to the campfire ripen the fastest. The apples are ripe in about 40 minutes.
2. Fry the oatmeal in the fire pan. Add butter or oil, oatmeal, sugar and cinnamon to the pan. Fry until the crumbs are browned and crispy. Transfer from pan to plate to wait.
3. Add the coconut cream and brown sugar to the pan and cook the mixture for about 5 minutes until you get the sour cream.
4. Sprinkle oatmeal over the apples and pour in the caramel. Serve with lingonberries if desired.
Recipe: Excursion food book