Hungry for inspiration?
An army marches on its stomach, they say. So do hikers. As you’d know if you’ve ever left for the hills without enough high-glucose muesli-bars. Planning food for a trip can, however, be a real chore. Especially on longer tours, where weight, cooking time, weather and temperature are some of the many factors that can influence your choice of which food to bring. We often end up buying Real Turmat or equivalent ready-made food for most meals. There’s nothing so wrong with that. Some of these packets are pretty good. Unfortunately, the cost can really add up – they’re not cheap. And eventually everyone gets tired of the same dishes. Finding inspiration for dinner isn’t necessarily easy at the best of times. It’s even more challenging to plan good food for a trip. So we’ve gathered some simple inspiration for you below!Eating well in the wilds
It doesn’t take too much effort to cook good food for your trip into the wilds. It’s just a question of thinking longer-term. Dinner leftovers? Vacuum-pack them, put them in the freezer, heat them in hot water while you look at the view. Not bad, eh? Many of us (correctly) go to great lengths to plan the gear we’re going to pack in the rucksack or sled. But when it comes to food, many of us reach for mundane solutions. Good food and the feeling of being a bit “gourmet” on a trip can give it an extra level, and really set the tone for the whole experience. It’s a fact: good food tastes even better when you make it outdoors!Hungry for inspiration?
An army marches on its stomach, they say. So do hikers. As you’d know if you’ve ever left for the hills without enough chocolate-covered peanuts.
Planning food for a trip can, however, be a real chore. Especially on longer tours, where weight, cooking time, weather and temperature are some of the many factors that can influence your choice of which food to bring. We often end up buying Real Turmat or equivalent ready-made food for most meals. There’s nothing so wrong with that. Some of these packets are pretty good. Unfortunately, the cost can really add up – they’re not cheap. And eventually everyone gets tired of the same dishes.
Finding inspiration for normal, every-day dinner at home isn’t necessarily easy at the best of times. It’s even more challenging to plan good food for a trip. So we’ve gathered some simple inspiration for you below!
The restaurant with the best view in the world
“Restaurant” may be pushing it. But it doesn’t take too much effort to cook good food for your trip into the wilds. It’s just a question of thinking longer-term. Dinner leftovers? Vacuum-pack them, put them in the freezer, heat them in hot water while you look at the view. Not bad, eh? Many of us (correctly) go to great lengths to plan the gear we’re going to pack in the rucksack or sled. But when it comes to food, we’re not so meticulous. Good food and the feeling of being a bit “gourmet” on a trip can really set the tone for the whole experience. Besides, it’s a fact: good food tastes even better when you make it outdoors!
Photo: Christian Iversen Styve
Be creative – seek inspiration
Taking the step up to become the masterchef of the camping stove requires a bit of creativity, some daring and stealing other people’s best ideas.
If you have a real hiking-foodie in your crew, start picking their brains. And if you don’t, read on. Fortunately there are articles like this, courses, workshops and the telly.
Here are some ideas for food you can take out in winter! Going on a pulk tour you can take a little extra weight with you, so can really treat yourself. Which is always nice.
Take a little comfort with you. Why not.
How much food is enough?
An average adult burns some 4-5000 kCal in the course of a day out on a tour. Nutrition, then, is important.
Be sure to include protein-rich food sources – meat, eggs and beans. Broccoli, carrots, cauliflower and turnips are nutritious vegetables, and in combination with onions and corn, for example, are very tasty.
Dried fruit makes a classic dessert and snack. With some cinnamon and cardamom it makes a gourmet porridge at breakfast.
Breakfast
Breakfast: the most important meal of the day when you’re in the mountains for a long time, especially in winter. If you have a hearty breakfast, you have plenty of fuel to keep you going until your next meal.
There’s absolutely no need to buy ready-made breakfast mixes. They’re easy to make, and you can tailor them to your exact taste, without all the extra sugar and additives.
You’re bound only by your own creativity (and whatever’s in the supermarket). Nothing beats a bespoke porridge.
Don’t be afraid to experiment. Let your tongue be your guide.
You only need to add boiling water, and let the mixture rest for 3-5 minutes before eating.
If you use oatmeal, you’ll probably have to add a little water later: oatmeal tends to thicken quite a bit. You don’t want “wallpaper glue” for breakfast.
Here’s an example breakfast you can make at home in the kitchen and take out on tour:
Delicious and welcoming start to the day. Who wouldn’t want to start the day with this? A recipe for success from Christian Iversen Styve. Photo: Christian Iversen Styve
Superbreakfast
Lunch
Whether you actually need lunch or not depends on how long you plan to march. Some prefer to snack throughout the day instead of taking a lunch break. To each their own.
Just remember that it’s good to have some proper food in the course of the day.
For most of us, chocolates and snacks all day really won’t cut it – you absolutely need proper food if the tour is vaguely demanding. And in winter, it’s perhaps especially good to have something warm for lunch.
We’re particularly fond of warm soup, with crackerbread, cheese, and perhaps a bit of cured sausage. Alternatively, you can also replace the crackerbread with the biscuits for cheese.
On a pulk tour in winter, you can treat yourself to a little extra luxury. How about a delicious speedy toastie? Soup or stew for lunch is also a winner. Photo: Christian Iversen Styve
Lunch toastie
But the bread on the outside. Spread goat’s cheese on the inside of the sandwich and top with sliced figs, plenty of honey and thyme. Finish with some ham before closing the sandwich and frying it in the pan with the lid on.
Weight
When you have to carry a rucksack with several days-worth of food, you have to be selective. Fresh food contains a lot of water and quickly becomes heavy.
Food that’s nice to take on a trip – but weighs little
Supper
The most common thing here is to succumb to temptation and break out the packets of freeze-dried chilli. Even we’re guilty of this! But it’s entirely possible to make supper a little more luxurious and inviting than that.
On winter trips with a pulk, it really pays to prepare dinner in advance. Packed it in vacuum-sealed bags that can withstand cooking and heated in a pot of boiling water you can really push the boat out.
The easiest thing is to make a dish that can be put in a single bag. But if you can offer a choice of tacos, beef, mushroom stew and mashed potatoes – that is living large.
Homemade casserole in a vacuum bag! Again, a pulk offers the possibility of true luxury. Photo: Christian Iversen Styve
This, of course, requires a little more time and personal effort than freeze-dried ready meals for dinner – but can be something you indulge in now and then if you have the time and desire. And believe us, it’s definitely worth taking a couple of these meals on longer trips!
More inspiration for vacuum-packed ready meals which can be easily heated up. Soup or stew – delicious. Photo: Christian Iversen Styve
Cut beef into large strips (0.5 x 6 cm). Brown the meat in small portions together with onions in a frying pan with butter.
Put the meat and the mushrooms in a pot. Season with salt and pepper. Add the tomato puree, stock and crème fraîche, and simmer for a few minutes until the stew has a nice consistency. Season with salt and pepper to taste. Garnish with finely chopped parsley.
Beef stroganoff
Snacks
People get very particular about snacks. So bring your own!
Our eminent polar guide, ambassador and expert Christian Iversen Styve is very fond of supper:
One thing I’ve become very fond of is having what I call supper. Salty biscuits, shortbread, butter, cured sausage and cheese. I like to have this easily available so I can munch it as a small meal before dinner as well.
Sometimes thing come up that you have to, or should do, and dinner’s later than expected. Then it’s incredibly nice to have some easily accessible food, so you don’t go completely off the rails when dinner takes a little longer than usual.
On a long tour in winter, especially, it’s very important to take care of your body and to not be slapdash with your calorie intake. I’ve seen a lot of people end up completely wiped out because they got careless with their calories the day before.
Christian Iversen Styve
Adventurer, polar guide and and photographer
If you’re ever tempted to skip dinner, perhaps you’re not as hungry as you should be, we’d really advise you not to!
Here are some other snacks for nibbling throughout the day:
Cheese, biscuits, cured meats and fruit! Maybe a little glass of wine with that? Snacks and treats are absolutely permitted!Photo: Christian Iversen Styve
Don’t forget the coffee!
We are all dependent on coffee. It must not, at any cost, be left behind.
Grind up some of your favorite coffee and pack in a bag/airtight box. Bring a collapsible filter stand and some filters. This goes a long way. The Jetboil French press is something else to seriously consider..!
Don’t forget the coffee! All you need’s your favourite beans and some equipment. Welcome to Café Pulk! Photo: Christian Iversen Styve
For winter tours
Winter is cold. If you bring food that freezes easily, it can freeze to ice. Choose drier food.
For summer tours
In the summer, things melting and go off more quickly as a result of the heat.
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