Sweet Chestnuts are literally falling down from the trees right now if you happens to be in an area where they grow. Mushrooms are easy to find as well …so a risotto was pretty obvious.
Just heating the Sweet Chestnuts in the bush pot for about 15 minutes and peeling them.
Frying olive oil and garlic, adding water and rice, boiling till ready and adding chestnuts and let it settle for 5 minutes.
…and your 50 cent meal is ready! Enjoy!
Yet another adventurous meal from the field kitchen. To scale down on the amount of rice and up on the amount of greens …Stinging Nettles became a thing. And to lighten up the flavour Wild Fennel with its fresh licorice taste.
2 liters of Stinging Nettles
2 cups of Wild Fennel
1 cup of Rice
1 teaspoon af Salt
½ dl of Olive Oil
I was making a steady boil of the Singing Nettles and Wild Fennel to cook out the stinging of the nettles. Adding rice salt and oil and let it cook til the rice is tender.
This dish becomes very rich and creamy from the Stinging Nettles, and fresh from the Wild Fennel …and it has a delicious gourmet like taste!
The gear I used:
Getting from nature what it provides on your path can make surprisingly nice dishes. This latest one had the following ingredients:
3 cups of Elderberries
3 cups of Blackberries
1 cup of Wild Fennel flowers and leafs
1 cups of rice
3 spoons of brown sugar
Just boiled up a soup from Elderberries, Blackberries and Wild Fennel. Adding enough rice to suck up the juice …added brown sugar and served with dark chocolate …cooked on my brand new Pathfinder Bush Pot …unbelievably delicious.
I just made a new dish and it’s obvious to call it “Wild Fennel Rice”. I came up with a new idea, or challenge, to live from nature (almost). Always carrying only rice, olive oil, apple cider vinagre and salt as permanent ingredients in my backpack …the rest I have to find in nature. So here is the first dish of that project. No
Wild Fennel Rice
2 cups of rice
6 cups of water
1 handful of chopped young stems and flowers from Wild Fennel
1 tbsp. salt
2 spoons olive oil
Pour it all into a pot and boil it til the rice is done …and serve …and enjoy! …it’s really delicious!
Cold Brew Cowboy Coffee is said to be the best tasting coffee you can get. It is sweeter and less bitter than regular coffee because it has not been heated. Cold Brew is a preference for coffee with ice cubes or coffee with vanilla ice. And for ultralight backpacking the great news is …you don’t even need cooking equipment …and if you have cooking equipment you save fuel.
Making Cold Brew Cowboy Coffee only requires cold water, coffee ground and a water bottle.
You make it by pouring coffee ground into a bottle with cold water. Shake it well. And let it soak for at least 3 hours, or over night.
It tastes great. The better the coffee ground the better the result is …,
Great tasting coffee in the morning, during a picnic or at any other time is bliss for most people and giving you the energy to get up and do those extra miles.
Cowboy Coffee is probably one of the oldest ways of making coffee and very simple and requires very little equipment.
You only need a pot to boil water in, water and ground coffee. That’s all …no filters, machines, french press equipment etc. And that is the best way to save weight …to do without a lot of stuff.
Fill the boiling pot up half with water, make a steady boil and fill in the coffee ground. Beware it will create a lot of foam for a bout 30 seconds. Make sure you can take off the boiling pot from the heat as more heat gives more foam. After about 30 seconds the foaming stops and you can take off the boiling pot from the heat and let it rest for another 30 seconds till the coffee grounds settle on the bottom of the boiling pot.
And this great tasting cowboy coffee is ready for being served …,