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        Recipe ideas from Henrik Orre


        Feel like making this weekend’s picnic a classy affair? Together with Henrik Orre, we have selected five exciting and tantalising recipes we think suit everyone’s taste buds, no matter what the age. Sometimes it’s worthwhile to focus a little extra on meal preparation, and besides, what would an adventure be without a true culinary experience?

        So, check out this recipe if you want to impress your friends and family:

        Vegetable soup with barley and pancetta


        (2 people)


        Ingredients:

        2 carrots
        2 parsnips
        2 celery stalks
        2 yellow onions
        200 g pancetta
        1 dl uncooked barley
        1 bay leaf
        2 thyme sprigs
        1 vegetable bullion cube
        approx.1 1/2 litre water
        100 g canned white beans
        Olive oil for frying
        Salt and black pepper
        2 tbsp chopped parsley as topping


        Directions:

        1. Peel and cut the carrots, parsnips and celery into small cubes.
          2. Peel and dice the onions.
          3. Cut the pancetta into small cubes.
          4. Brown the onions and pancetta in your Primetech pot. Then place all the vegetables, barley, bay leaf, thyme and vegetable bullion cube into it. Add the water.
          5. Allow it to simmer for 15-20 minutes.
          6. Add the beans and flavour with salt and black pepper. Top with chopped parsley!

        Hints! Skip the pancetta if you prefer a vegetarian dish It will still be delicious!


        Recipe from the book: Outside is free - A food and cycling adventure with Vélochef

         
         

        Chickpea burger with avocado


        (2 people)


        Ingredients:


        400 g cooked chickpeas
        1 carrot
        1 tbsp chopped parsley
        1 shallot
        2 tbsp corn flour
        1 tbsp soy sauce
        1 lemon (juice)
        2 tbsp olive oil
        2 hamburger buns
        Olive oil for frying
        Salt and black pepper
        Parmesan cheese (to sprinkle on top)
        Plastic bag (3 liter) with a ziplock

        Directions:


        Prepare at home:

        1. Grate the carrot. Finely chop the parsley and onion.
          2. Stir the corn flour into a little water. Blend all the ingredients into a paste in a food mixer.
          3. Put this paste into a plastic ziplock bag and let it settle for about an hour.

        At campsite:

        1. Form 2 equal-sized veggie patties and fry them in olive oil in a frying pan, 4-5 minutes on each side.
          2. Cut the bun in half and fry lightly on the cut side for better flavour.
          3. Place the avocado paste on the hamburger. Finish by sprinkling a little grated Parmesan cheese over your burger before serving.

        Avocado paste

        2 avocados
        1 lime (juice)
        1/2 tbsp diced red onion
        Tabasco sauce
        Salt and black pepper

        Directions:

        1. Peel the avocado and remove the pit.
          2. Crush the flesh of the avocado and mix in lime juice.
          3. Finely dice the red onion and mix into the paste.
          4. Add salt, black pepper and Tabasco sauce to taste.

        Recipe from the book: Outside is free - A food and cycling adventure with Vélochef

         
         

        Creamy Parmesan and bacon macaroni


        (2 people)


        Ingredients:


        150 g diced bacon
        3 dl whipping cream
        4 dl macaroni
        50 g grated Parmesan cheese
        1 garlic clove
        1 lemon (peel)
        Olive oil for frying
        Salt and black pepper
        2 tbsp cut chives as a topping

        Directions:

        1. Fry the bacon until crispy.
          2. Bring the whipping cream to a boil and allow to reduce by half.
          3. Boil the macaroni following the directions.
          4. Finely grate the garlic and lemon. Stir in the whipping cream along with the grated Parmesan cheese.
          5. Pour in the macaroni and add salt and pepper to taste.
          6. Top with bacon and the cut chives.
        Recipe from the book: Outside is free - A food and cycling adventure with Vélochef

         
         

        Risoni with fresh salciccia


        (2 people)


        Ingredients:


        1 shallot
        2 dl risoni
        1 cube chicken bullion
        4-5 dl water
        50 g grated Parmesan cheese + more as topping
        1 tbsp butter
        1/2 lemon (juice)
        200 g fresh salciccia minced meat (sausage meat w/o skin)
        2 tbsp sliced onion as topping
        Olive oil for frying
        Salt and black pepper

        Directions:

        1. Chop the onion and fry in olive oil.
          2. Pour in the risoni and carefully add water. Crumble in the bullion cube.
          3. Let the pasta boil until it softens, about 10-11 minutes.
          4. Stir in the Parmesan cheese and butter. Add salt, black pepper and lemon juice to taste.
          5. Cut the sausage meat into small pieces and fry until crispy. Place the sausage on top of the pasta. Top with cut chives and grated Parmesan cheese.

        Recipe from the book: Outside is free - A food and cycling adventure with Vélochef

         
         

        Charcoal baked potatoes


        (2 people)


        Ingredients:


        300-400 g small potatoes
        4-5 slices cured ham (Parma or Serrano)
        1 dl crème fraiche
        Olive oil
        Salt and black pepper
        2 tbsp cut onion as topping
        Aluminium foil

        Directions:


        1. Marinate the potatoes in olive oil, salt and black pepper.
          2. Wrap them in a double layer of aluminium foil and place them directly on the hot charcoals. Grill for 25-30 minutes depending on the size of the potatoes.
          3. Test to see if the potatoes are ready by piercing the foil with a stick or fork. If it feels soft, the potato is done.
          4. Open the foil and mash the potato lightly with a fork.
          5. Shred the ham. Add dollops of crème fraiche and the ham.
          6. Top with cut scallion and a little olive oil. Eat right out of the foil.

        Recipe from the book: Outside is free - A food and cycling adventure with Vélochef

         
         

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