Trangia Recipes for Camping in Sweden

Many of our holidays in Sweden, from canoeing to timber rafting to  sea kayaking, feature wild camping as an essential part of the experience. If you choose one of our tours where kitchen equipment is included or available to hire as an optional extra, you are very likely to be using a Trangia.


Photo: Euan Turner DMh Photos

Founded in 1925, Trangia is a Swedish company based in Trångsviken. Since then, its simple, dependable and practically indestructible stoves (or “stormkök” in Swedish) have been an essential item on the packing list for millions of camping trips worldwide.

In response to requests from our clients for suggested recipes to use out in the Swedish wilds, we would to invite you to submit your favourite Trangia recipes. We have given a few ideas below to get you started. We will collect together the best suggestions and, when complete, publish a “Nature Travels Trangia Recipe” guide for download from our website.


Photo: Euan Turner DMh Photos

The criteria are very simple:

  1. Your suggested Trangia recipes must be a “one-pot” meals as far as possible, suitable for preparation in a single Trangia-style cooking pot (and accompanying frying pan or second pot if necessary, though bear in mind that only one pot can be heated at a time).
  2. Ingredients used must be easily available and likely to be sold in local stores in most destinations (no obscure vegetables or hard-to-find spices, please!).
  3. Ingredients must be fairly non-perishable and easy to store/transport. Your suggestions may be prepared and enjoyed in some very remote places far from the nearest shops!
  4. Where quantities are specified, these should be for two persons (Trangia stoves for our tours are normally supplied one per two persons).
  5. The meals must be relatively easy and quick to prepare using a standard set of camping kitchen utensils.
  6. If you are able to provide simple suggested variations (e.g. a meat-free option by changing just one or two ingredients), so much the better!

Please email your suggested Trangia recipes to admin@naturetravels.co.uk or leave your Trangia recipes as a comment on this post.


Photo: Euan Turner DMh Photos

Trangia Recipes: Breakfast

Fruity porridge:

  • Mix porridge oats into a pan with some water and heat through.
  • Add milk powder
  • Add raisins and/or other fruit/nuts
  • Top with sugar or honey

No-washing-up omelette:

  • Break 1-2 eggs into a (sturdy!) bag
  • Add milk
  • Add mushrooms and other ingredients if you wish (e.g. dried meat)
  • Mix together and seal bag securely
  • Place bag into boiling water and cook for 3-5 minutes.
  • Can also be eaten as a breakfast sandwich!

Trangia Recipes: Dinner

Blue-cheesy-mushroom-pasta:

  • Boil pasta
  • Add blue cheese, canned mushrooms and creme fraiche
  • Options: fry the mushrooms separately in butter before adding; add garlic or garlic salt; substitute mushrooms for bacon; serve topped with slices of cheddar cheese

Tuna beans:

  • Empty 1 can of baked beans and 1 can of tuna (in oil, not brine) into a pot (drain a little of the oil first if you wish)
  • Heat through and serve with bread
  • Options: add some dried red chillis and/or oregano; stir in some cheese to make cheesy-tuna-beans!

Bon appetit, and we look forward to receiving your suggestions!

Best regards

The Nature Travels Team

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4 thoughts on “Trangia Recipes for Camping in Sweden

  1. OK, how about one of my favourites as it involves minimal cooking – so little in fact that you can really go to town and have a fried halloumi starter whilst the main dish slowly cooks without heat.

    Exotic Bothy Cous cous

    These proportions serve two.

    Ingredients

    One pack dried mushrooms – the fancier, the better (approx 75g)
    One pack sun dried peppers (approx 75g)
    One pack sun dried tomatos (approx 75g)
    One camping mug of plain cous cous or a sachet of flavoured cous cous (normally 110g)
    1 and a half camping mugs of water (from the stream will do)
    small bag of olives (100g or so) of olives, preferably in oil (UK supermarkets do a nice little pack with green olives, feta and garlic cloves) – remember to seal them well, oily olives and rucsacks do not mix, as learnt from experience!
    If you enjoy meat, a bit of chorizo wouldn’t go amiss here either.
    Pack of wholemeal chapati
    Block of halloumi cheese.
    Sigg bottle of port or whisky. Again, don’t mix them up, another bad idea learnt from experience.

    Method.

    Boil the water, throw in the dried veg and leave to soak for 15 minutes. Meanwhile, enjoy a fine swig of the port or whisky, then slice the halloumi into big chunks and put aside. If it’s the right time of evening and the light is good, go take a photo or two.

    Sieve the reconstituted veg and reserve all the water. You might want to chop some of the veg at this stage, depending on how big you like your chunks.

    Bring the water to the boil again and throw in the cous cous, stir and return to the boil. Remove from heat and then throw in all the veg, olives, oil etc etc.

    Leave to absorb water for as long as you like, but 5 minutes does the trick if you’re hungry. If it’s mid winter, you can wrap the pan up in a non synthetic top and sleeping bag and to retain the heat. Again, if the light is good, time for another photo!

    Take another swig of port, or whisky, put some heat under the frying pan and dry fry the chunks of halloumi. THe salt in the cheese reacts with the aluminium in the trangia pan and makes the cheese go slightly grey on the outside but it doesn’t taste and I’m still alive.

    Once the halloumi is done, enjoy your starter with some more port or whisky.

    Then, for the main course, spoon some of the cous cous and veg into a chapati, and enjoy. Repeat until full, or the cous cous runs out. You are likely to have a few chapati left (in the UK, they tend to come in packs of 8) for breakfast, but that’s another recipe all together…

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