Nature Challenge Camp Food Live – Cook an Outdoor Lunch with a Guide
Join us for a live stream on Facebook. This time, you can cook a tasty outdoor meal along with us if you like.
When: Friday 30 October 2020, 12:00–13:00
On the menu: Autumn vegetable curry and homemade bread
You can join the Facebook event here:
https://www.facebook.com/events/681677646088293
In this outdoor cooking live, Luontohaaste wilderness guides Ella and Kaisa will cook a tasty trail lunch with you in real outdoor conditions. It's worth watching live, because you can comment and join the conversation in the chat. You can also watch the recording later, whenever it suits you. We're making an autumn vegetable curry and homemade bread, and you'll find the shopping list and prep instructions in this event a few days before the stream. Ella and Kaisa will take you through the recipe step by step. They'll also share tips on outdoor cooking and go over responsible practices for cooking outdoors.
Kaisa and Ella love good trail food and trying out new recipes on their own trips. A tasty outdoor meal doesn't have to be complicated, but with a little extra effort it can become a real highlight for you and the rest of your group. And why shouldn't good food sometimes be reason enough to head out? A good meal makes any trip better.
So come and cook with us, and learn how to make a proper meal on a camping stove. You'll pick up a few new ideas for your own trips along the way. The aim of the live stream is to encourage and inspire, and to offer fresh perspectives and practical tips on outdoor cooking.
Here's the ingredient list and prep instructions for the autumn vegetable curry and trail bread.
Please note that the ingredients should be chopped and packed at home beforehand, so cooking on the trail runs smoothly.
Shopping list and prep instructions:
For cooking, you'll need:
– the ingredients (listed below)
– a camping stove with a large pot (min. 1 l) and a frying pan
– stove fuel, e.g. gas
– a spatula/ladle
– cutlery
Autumn vegetable curry:
(trail portion for 2–3 people)
Oil for frying
150 g pre-cooked chickpeas (approx. ½ tin)
100 g fresh cauliflower
100 g fresh courgette
0.5 dl dried pineapple or raisins
1 small onion
2 dl coconut milk/coconut cream
1 dl rice
1–2 garlic cloves
A 3 cm x 3 cm piece of fresh ginger
1 tsp paprika
1 tsp turmeric
1 tsp hot curry powder
1 tsp ground coriander
0.5 tsp sugar
0.5 tsp salt
1.5 dl water
0.5 dl cashew nuts
Trail bread:
(4 breads)
4 dl plain flour
6 g dried yeast
0.5 tsp salt
1 tbsp oil
1 tsp sugar
1.5 dl lukewarm water
Butter for topping
Preparation:
1. Chop the courgette and cauliflower into generous chunks and put them in one container.
2. Finely chop the onion, garlic and ginger and put them in a second container.
3. Pack the spices, either in small containers or pre-measured together in one bag or container.
4. You can bring the salt separately and add it to taste.
5. Pack the oil in a leakproof bottle. You'll need it for cooking, for the bread dough and for frying the bread.
6. Measure the dry ingredients for the bread dough into a sturdy plastic bag, e.g. a 1 l zip-lock bag.
7. Bring at least 1.5 dl of warm water in a vacuum flask.
8. Also bring at least 2 litres of water for cooking and drinking.
9. Pack the rest of the ingredients on the list too (rice, coconut milk, chickpeas, cashews, dried pineapple or raisins, butter)