For trekkers, proper nutrition during a long hike through remote landscapes is crucial to maintain energy and enjoy nature to the fullest. We present a selection of recipes designed specifically for trekking - from easy-to-carry snacks to hearty meals that will refuel you after a long day on the trail. Our recipes are not only easy to prepare, but also provide the nutritional density you need to support you on your adventure.
Ingredients:
200 g white/rye/wholemeal
½ teaspoon sugar
½ teaspoon salt
60 ml olive or rapeseed oil
Water
Chopped chives
Method:
In a drybag or bowl combine the dry ingredients.
Add the oil and knead briefly.
Add enough water to make a stiff dough.
Expel the air from the drybag, close then knead for 2-3 minutes until you have a smooth, elastic dough.
Heat a dry pan to medium/hot.
Break off a golf ball sized piece of dough, flatten with your palms, dusting with additional flour as needed, until you have a thin disk.
Press in some chopped chives.
Cook for 2-3 minutes each side in a pan. Serve warm.
Ingredients: Makes 6 bars
100 g porridge oats
1 apple, cored
40 g Fontal cheese, grated
100 ml milk
1 egg
Pinch sea salt
Method:
Heat the oven to 160°C
Puree the apple in a food processor/blender.
Add the egg, milk, salt and Fontal (or alternatively Edam) cheese and pulse.
Add the oats and pulse again until all elements are mixed well.
Spoon the mixture into silicone bar moulds.
Cook at 160c for 20-25 minutes until a skewer or sharp knife inserted into the centre of a bar comes out clean.
Allow to cool and remove from moulds.
Store in a cool place or refrigerate.
Freezes well.
Ingredients: Makes 10 smal cakes
150 g fine polenta
100 g GF flour
50 ml olive oil
50 g coconut sugar
50 g pistachios, shelled, and crushed
50 g live yoghurt
5 g baking powder
Juice and zest 1 large orange
2 tbsp honey
Method:
Heat the oven to 180°C
Heat the olive oil, half of the orange juice, orange zest and 1 tbsp of honey in a pan until the honey dissolves completely, then remove from the heat.
Stir in the polenta, flour and baking powder and mix well.
Add the yoghurt and pistachios and mix well.
Spoon into small silicone cake molds and bake in the oven for 20 minutes or until a skewer/toothpick inserted into the center comes out clean.
While the cakes are baking, pour the second half of the orange juice together with 1 tbsp of honey into a pan and heat until the honey dissolves.
When the cakes come out of the oven, prick them all over with a toothpick and pour the syrup onto the cakes.
Allow to cool, refrigerate overnight, then remove from the molds.
Wrap in beeswax cloth or place in reusable container.
The cakes can be stored in an airtight container for 3-4 days at room temperature.
Ingredients: Makes 5 balls
10 Medjool dates, stoned
3 tbsp toasted almonds
2 tbsp walnuts
Zest 1 orange
2 tbsp dried blueberries
½ tsp sea salt
Ingredients:
Pulse all ingredients in a food processor.
Roll into balls, and store in an airtight reusable food container.
Freezes well.
Ingredients: serves 2
100 g carnaroli rice
1 yellow onion, finely diced
1 glass Italian white wine
Zest of 1 lemon
100 g fresh ricotta
50 g toasted hazelnuts, roughly chopped
Large handful fresh rocket, dandelion, sorrel or lambs lettuce (washed and dried)
500 ml vegetable stock
50 g butter
Salt and pepper
Method:
Melt 30 g butter in a deep pan, add the onion and sweat until translucent on a medium-medium/high heat.
Add the rice and cook with the onion for 2-3 minutes, then add the wine, cook until absorbed.
Season the rice with salt and pepper.
Stirring all the time, add a ladle of vegetable stock at a time and cook until absorbed.
When the rice is al-dente, add the remaining butter, ricotta, lemon zest, and half the greens.
Mix well, turn off the heat and cover for 5 minutes.
Serve in bowls topped with the remaining greens and hazelnuts.
Ingredients: serves 2
3 chicken thighs, chopped roughly, bones reserved
3 spring onions, finely chopped
1 glass white or rosé wine
2 tbsp olive oil
½ cup long grain rice
1.5 liters chicken stock
Juice and zest of 1 lemon
2 eggs
Handful lovage, parsley, coriander, or tarragon, finely chopped, plus extra for serving
Salt
Black pepper
Equipment:
Camping stove and 2.5 liter pot
Insulated food container
Spoons
Advanced prep at home:
In a large pot, heat the olive oil gently.
Add the chicken thigh meat and bones, season with salt and pepper and cook the meat until just barely cooked.
Remove the meat and leave to one side. Continue cooking the bones, add the spring onion, lemon zest and cook for 5 minutes.
Add the rice, mix well, then add the wine.
Cook for 2 minutes and add the chicken stock.
Cover and simmer until the rice is cooked through, taste and season if necessary.
Remove 2 cups of the broth and put to one side.
Shred the chicken and add to the pot, turn off the heat.
Add the chopped herbs.
Whisk the 2 eggs and lemon juice together.
Slowly add a ladle of reserved hot broth to the egg mix, whisking.
Add one ladle at a time, slowly until all the reserved broth is mixed in.
Add the now warmed mix to the pot, mix well to incorporate fully, then stir for 2-3 minutes.
Allow to cool, then refrigerate overnight.
Chill 2 or 3 x 500 ml insulated food canisters. You’re using these so that the food stays at cold temperatures for the hike to your camp, thereby keeping your food fresh and minimizing health risks.
In camp:
Heat the soup thoroughly until fully heated through, including the rice.
Serve in bowls, topped with fresh herbs.
No problem: the registration only takes a short moment.
Register in two easy steps. We look forward to welcoming you!