You will find more advice and recipes in the small booklet that comes with your Trangia stove.
Pasta with sausage and 
cheese sauce
Two people
Cooked pasta for two people
300 g smoked sausage
150 ml milk
150 ml water
1 packet cheese sauce, e.g. Knorr Cheezini
fresh Parmesan
Habanero sauce
oil, salt & pepper
Cook the pasta and set aside. Cut the sausage into strips and brown in the frypan. Put the pan to one side. Heat the milk and water, whisk in the sauce powder. Stir the cheese sauce and sausage into the pasta. Re-heat gently if necessary. Season and add Habanero sauce and grated fresh Parmesan to taste.
Cowboybread with gravad lax
Two people
approx. 500 ml flour
0.5 tbs. baking powder
1 tsp. salt
150 ml water
approx. 50 ml oil (for frying)
1 can Cantadou garlic cheese
150 g gravad lax (sliced)
white pepper
Mix flour, baking powder and salt in a bowl and pour in the water. Work the dough for about 4 minutes. (Add a little extra flour if it becomes sticky.) Shape the dough with floury hands into two cakes. Pour the oil in the pan to cover the bottom. When the oil is hot, fry the bread cakes until golden-brown (about two minutes each side). If it starts to smoke, reduce the heat to prevent the bread burning.
Allow the bread to cool slightly before spreading generously with cheese. Add the slices of gravad lax and season with a little white pepper. You can use this cowboy bread for all our sandwich recipes
Bilberry chocolate
Four people
Bowl of freshly picked bilberries
200 g bar of chocolate
100 ml raisins
150 ml walnuts
Milk to serve
Melt the chocolate and stir in the raisins, walnuts and bilberries. Divide the mixture into four bowls and pour the milk over it. A simple pudding that can be adapted to the berries you have available, wild strawberries, raspberries, blackberries, lingonberries or any other berries. The recipe even works without berries, using just raisins and nuts. However, it will then have a different consistency.
Char and whey cheese potato
700 g "almond potatoes"
2-3 cleaned char
300 ml made-up powdered milk
2-3 tbs. whey cheese
1 tbs. cornflour
2 tbs. water
dried dill
butter
salt & pepper
While you are boiling the potatoes (in their skins), fillet the fish and cut it into pieces if necessary. Salt lightly. When the potatoes are cooked, peel and slice them. Brown the butter in the frypan. Add the fish. Fry quickly to seal. Remove the fish and pour 300 ml milk into the pan. Melt the whey cheese. Return the fish to the pan and simmer until cooked to flavour the sauce. When it's cooked, put the fish on a plate. Taste, and add more whey cheese if required. Season with salt, pepper and dried dill. Blend the cornflour into the water and stir it into the frypan. Add the potatoes and cook gently until the sauce has thickened slightly. Serve. (If the sauce is too thick, add a little milk. If it is too thin, add a little cornflour.)
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