Nyhtökaura retkiruokana

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Scroll down for English summary

Vaikka olen retkeillyt paljon ja tehnyt paljon retkiruokaa, on usein proteiinin pääaineena ollut lihaa eri muodoissa. Pitkillä reissuilla kuivatusta jauhelihasta on tullut varma valinta säilyvyyden ja painon ansiosta. Kun olin Huippuvuorilla hiihtovaelluksella söin 18 päivää päivälliseksi perunamuusia ja jauhelihaa. Olihan se hyvää, mutta voin sanoa että ruoan yksitoikkoisuus iski reissun puolessavälissä.

Kotiintulon jälkeen päätin että seuraavaa pidempää reissua ajatellen pitää kokeilla myös jotain muuta. Samalla voisin kehitellä helppoja mutta maukkaita retkiruokareseptejä. Sen jälkeen, usein kun käyn kaupassa, käyn mielessäni läpi eri tuotteiden kelpoisuutta retkiruokaan. Tämän ansiota huomioni kiinnitti Nyhtökaura-paketti.

Jo sellaisenaan Nyhtökaura ei paina paljon, joten se on vaivaton ottaa mukaan retkille. Pidempää vaellusta ajatellen Nyhtökaura on helppo kuivattaa ja todella nopea liottaa kuumassa vedessä. Kuivattu nyhtis painaa noin puolet tuoreesta ja säilyy varmaan ikuisuuden. Liottu koostumuskaan ei paljon eroa tuoreesta Nyhtökaurasta. Suurin ero on palojen koossa, koska kuivatus rikkoo paloja pienemmiksi. Kuivasin nyhtiksen kuivurissa 40°C lämmöllä 3h. Tämä onnistuu varmaan myös uunissa, samalla periaatteella kun kuivatetaan jauhelihaa,  jos ei kuivuria löydy omasta kaapista.

Ensimmäiseksi omaksi kokeiluksi tuli tehtyä ihan perus pastakastike:
Nyhtökauraa,  tomaattimurskaa ja –sosetta, kasvisliemikuutio ja mausteeksi pippurisekoitus, valkosipulijauhetta ja pizzamaustetta. Pastaksi valikoitui runsaskuituinen ja nopeasti liottava (6 min) kierrepasta.

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Ja, olihan se hyvää, ja täyttävää! Vaikkakin jo paketissa luki isolla ”PERFECT PROTEIN” en ollut kuitenkaan ymmärtänyt kuinka paljon proteiinia, suhteessa esim. lihaan, Nyhtökaura sisältää! Ja sehän sisältää paljon enemmän kuin liha ja kana. Luulen että olen löytänyt täydellisen ja hyvän proteiinilähteen seuraavaa reissua ajatellen! Nyt suunnittelemaan lisää reseptejä! Jatkoa seuraa huomenna!

 

English summary:
To find a new raw material for my adventure meals, I have now tested Pulled oats. To my surprise, it contains more protein than meat, so it is a perfect source of protein for an adventure! Additionally, it’s easy, and it’s good to dry at 40°C for 3h. It also gets its original consistency back after soaking. My first test of pulled oats was a pasta sauce: Pulled oats, tomato crush, tomato purée, various spices and a stock cube. As pasta I chose a fiber-rich pasta variety. The result was good and filling!

 

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Leivonmäki Winter Adventure

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In the early spring we did a short trip to Leivonmäki National Park in Central Finland. It’s known for swamps, shores of two lakes, forests and ridges. I would say that Leivonmäki is a very versatile National Park. Here you can go hiking and kayaking in the summer, and in the winter you also can go cross-country skiing. I you choose to go kayaking or skiing it gives you the opportunity to visit the camp sites on the islands. Here’s a map for the area: Leivonmäki (luontoon.fi).

We arrived in Leivonmäki late in the evening when it was dark. Our base camp was a small hut, at Harjunlahti, without electricity. Our first plan was to just ski away to a camp site, but the hut looked so cozy, that we decided to stay indoors for the night. The problem was that we had planned to eat some sandwiches, grilled over open fire, wrapped in aluminium foil. But now we were inside, with a heating stove, so no open fire. Well, we found out that we had a disposable grill with us, so we just turned it into an oven! We placed the oven on the stove’s top. The oven sandwiches were super! We also made some product development, and for breakfast, when we also ate warm sandwiches, the oven was equipped with an additional bottom, so the sandwiches wouldn’t get burned.

In the morning we skied to the actual National Park, to the lake Rutajärvi, Keskisenvesi. We were really surprised how empty the park was, and we saw only a few others on the ice. We skied eastbound towards the other lake, Kirkkoselkä, but we had to ski through a narrow strait to get to the lake.

As we imagined the strait was an open water channel, so we skied on the shore of the strait. It was a little bit challenging with the pulk, especially in the forest, but we managed to get through to the other side.

We found the camp site and shelter Halttunen on an island, where we prepared some food. We had a really long lunch break. It was still early in the day, so we decided to ski to another camp site to put up tents for the night.

We skied back in our own ski tracks, and when we reached Joutsniemi ridge, we took a short cut over it, so we got to the to camp sites on the west side: Joutsniemi and Lintuniemi camp sites. At Lintuniemi you can also find a shelter.

I the evening we decided for some night skiing, and we had got a little bit lazy. We skied back to our base camp at Harjunlahti for the night. Next morning we had got some new snow! The winter was back!

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Expedition Food for 3 Weeks

When I’m planning the food for longer trips, I try to make the food as easy and lightweight as possible. It can be fun to sometimes luxury something up, but I like simple meals that are easy and quick to cook. I’m not really choosy when it comes to food, but some may think that my menus looks a bit too monotonous. The most important thing is that you really like what you eat, so that you easily  can take in energy.

Winter expedition food are little easier to plan, and here’s the reasons:

  1. Weight: You’re pulling your stuff in a sled, which is for volume much larger than a backpack and you can pull a lot more weight than you can carry, so you can take some weighty gourmet food with you.
  1. Durability: You can take fresh food with you without fear of rancidity, eg cheese, ham and butter, as the temperature remains low.
  1. Water Sources: You get water anywhere, just as you can melt the snow. So the only water you need to pull in the sled is what you need during the day for drinking and lunch.

Menu for the Svalbard expedition (19 days):

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Food for 3 weeks: potato mash, porridge, blueberry soup, chocolate drinks, sports drinks, minced meat of moose (dried), freeze dried lunches (add water), coffee and coffee creamer, beef jerky, multivitamins, cookies and chocolate with nuts. Still missing from the picture: Bread, butter, cheese, ham, 10 x freeze dried lunches and some more chocolate and nuts.

BREAKFAST

  • Porridge (Elovena Plus Whole Grain Oat & Wildberry Milk, portion instant porridge)
  • Bread (with butter, ham and cheese)
  • Coffee (Moccona and creamer)
  • Multivitamins (effervescent tablet)

SNACKS AND DRINKS

  • Sports Drink (HartSport and Fast, powder)
  • Chocolate with nuts (200 g per day)
  • Beef Jerky

LUNCH

  • Freeze Dried Meal (LYO foods or REAL Turmat)
  • Coffee (3in1) or Chocolate Drink (Oboy)

DINNER

  • Mashed potatoes (Rainbow and various tastes of Mummon Muusi)
  • Minced meat of moose (fried and dried)
  • Chocolate Drink (Van Houten)

MISCELLANEOUS

  • Blueberry soup (Ekströms, powder)
  • Cookies (Ballerina milk chocolate)
  • Potato chips (Pringles)

Turn a trangia into an oven

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When I’m out on longer tours, the food can become rather one-sided. I often prepare the food on some sort of kitchen with burners, pots and frying pans. This is the equipment the cooking is limited to. Sometimes during the trip, it is still fun to spice up the ordinary and make the food more luxurious. Nothing for example beats a fresh baked chocolate cake far away from civilization! The problem is that you don’t usually carry an oven with you, but fortunately there are several tricks to that. I tested one of these tricks, and for that you need the following:

• Trangia, pots and frying pan (lid). I recommend a Trangia with a gas burner.
• Disposable aluminium foil pan
• Chocolate cake dough

Say that you would like to bake a chocolate cake in the wild. Well, good news for you then! Grocery stores sells “ready to bake” flour mixtures of different sugar cakes. The only thing you need to add is oil and water. Then you just have to follow the instructions below:

Continue reading “Turn a trangia into an oven”

Food experiment

I have for a long time thought that it would be nice to try drying minced meat, because you would have a little more food possibilities on the tours. So now it was time to try some experiments. I dug 500g minced moose meat out of the freezer. Moose is perfect for drying purposes, because you want to dry meat containing as little fat as possible (otherwise it can go rancid quickly). It’s possible to fry meat without fat in a non-stick fry pan, just do not have the pan too hot when you begin. After frying, the meat weighted 300 grams. You could then spread out the meat on a baking sheet that you put in the oven. 70 degrees for about 10 hours will do it. You can leave the oven door slightly open so that moisture can escape better from the oven. At the end the dried meat weighted 108 g.


Now I have tried the meat I dried some time ago. At first, I was a bit skeptical about the whole thing, because it looked and smelled quite like cat food. But the result was still a super good meal! The meat was allowed to stand about 20 minutes in a food thermos, with added water. (I got the TV-Shop thing Aromipesä in mind…) I made som mashed potato from powder, to get the right sense of the whole thing, and yet I was pleasantly surprised how good it was. I think I’ll try drying other things too, but what I do not know yet. Will take some inspiration from the book Torka mat (Dry food), by Eric Tornblad, 2012, which contains everything you can imagine having to know about food drying.