Traditional hiking food with a twist: Here’s how to elevate the taste
Whether you’re staying outdoors for days or just going out on a Sunday stroll: Filling your rucksack with the right provisions is crucial. We asked cookbook writer Sigrid Henjum for some handy tips.
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The Oslo region is chock-full of gorgeous nature and countless hiking possibilities. Whether you’re a seasoned nature lover or a freshman, you’ll find your trail.
Around Bogstadvannet in Oslo you can rest your eyes on the Bogstad farm, while a dam safari in Drammen will introduce you to several dams in the forested area Drammensmarka. If you get to the top of Blåenga i Hedmark, a lovely view awaits, while the the coastal road through Vestby provides small-town charm and the sound of seagulls – to mention a few.
All trips, from short strolls to long excursions, have one thing in common: The right food will lift the experience. Food may even be the goal of the trip itself – and it often tastes better under the open sky.
“It’s probably due to the fresh air and the effort it has taken to get outside”, says Sigrid Henjum.
“Being out in nature makes us feel more alive, adding extra appetite.”
The comeback of cured meats
Henjum loves both nature and cooking. She’s been a food writer for the outdoor magazine Utemagasinet for years, and is currently working on her second book of recipes and tips for a successful meal outdoors. She runs Sogndal Lodge and Guiding, has cycled across Norway, traversed the Greenland ice sheet and kayaked around South Georgia Island.
In other words, Sigrid Henjum is no stranger to hiking provisions. Asked what is the quintessential Norwegian hiking food, she answers without hesitation:
“Hot dogs! We eat enormous amounts of hot dogs.”
“It’s an easy option, no doubt. You can carry them in a thermos flask or prepare them on a fire outside. But if you’re going for sausages, there are more exciting local variations than the traditional grill sausage”, she argues.
The outdoor chef prefer many other hiking snacks to hot dogs. And she looks back at the old Norwegian traditions for inspiration.
“A classic used to be cured meats, flatbread and potatoes. This is the kind of food that stays fresh for a long time, tastes delicious and still works”, Henjum says.
– Feel free to shake things up a bit with some fresh ramson mixed with cream. And bring a nice, firm cheese! Find a piece of wood where you can cut the cheese and meat, sprinkle some spruce shoots and add a little jam made from self-picked berries. Perfect for your Instagram account – and your tummy”.
Check out Sigrid’s guide to curing your own meat below!
Embrace nature’s own side dishes
Henjum is a keen harvester of nature’s culinary gold. “There’s so many delicacies to find out there, such as sorrel, rosebay willowherb and rowan buds – the latter with a lovely taste of marzipan – as well as ramson and spruce tips.”
“You can easily bring something from home and add ingredients you find in nature. It may be as simple as a pasta dish prepared with the day’s catch of green plants and herbs. Personally, I love foraging spruce tips. You can make syrup from it, mix it into a salad or just boil and drink it”, says Henjum.
Learn how to make spruce tip syrup below!
In her experience, foraging has become more popular the last few years.
“These days, people enjoy the idea of harvesting and returning to traditions. We no longer think that we have to buy everything in a store before going hiking, and that’s a good thing – there’s a lot of mastery in being self-sufficient”, she says.
However, the expert would not advice you to put all your trust in finding what you need in the forest or by the sea. Having a backup is always smart!
Waffle toast and a dry delicacy
A seemingly timeless Norwegian classic is the waffle, which has had a special place in the hearts of Norwegians since the 1700s. In the words of Maaemo master Espen Holmboe Bang: «When I became a father, I discovered the omnipresence of waffles at all events, from sport cups to parent meetings. Where there’s coffee, there will be waffles”, the Danish star chef told the newspaper DN.
Waffles are not just the ideal snacks for events. They’re perfect for trips as well, according to Sigrid Henjum.
“Bring your portable waffle iron and cook the waffles on a primus or a fire. You can prepare a traditional batter – or a thin bread dough for something closer to a toast”, the outdoor cook explains.
“Or why not go for some cheese and pieces of ham in the waffle batter, for an all-in-one waffle toast?”
From a national classic to a protein-rich delicacy from the north – stockfish.
“Stockfish is delicious food for hiking”, says Henjum. She recommends a piece of stockfish with a pinch of wasabi, butter and black olives dried in the oven.
“Just remember to keep in an airtight bag or container, so you won’t have to vent the rucksack for days afterwards”, she adds.
The road to success
Sigrid Henjum’s philosophy is that there’s a lot of great food for hiking and trips that we normally wouldn’t think of as such. But there are obviously some food items you should avoid bringing.
“Avoid stuff that leaks out into the backpack, as well as dishes that take too long to prepare when you get there”, is Sigrid’s advice.
“You can get hungry while hiking, and everybody knows the feeling of not being able to light the outdoor fire while starving and impatient. So don’t be too ambitious in the beginning, and adjust the food to your travel company. That’s the road to success!”
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(bokser)
Sigrid Henjum’s home-cured beef jerky
Beef jerky is marinated and partly dried meat. The most commonly used meat is beef, but meat from deer, moose or other animals are suited as well. Most importantly: Steer clear of the fattiest meat, which doesn’t dry as easily and has a shorter expiration date. The meat is ready to eat after half a day, so this is express curing!
Dried meat is ideal as hiking snacks, for several reasons: It’s lightweight, stays fresh for weeks and doesn’t require a cool temperature. It’s also tasty, healthy and filling.
You’ll need:
200 grams of meat in fine slices (It may be easier to slice the meat if it’s slightly frozen)
2 tablespoons of BBQ sauce, HP sauce or Worcestersauce – or your sauce of choice
1 teaspoon of herbal salt
Some ground pepper
Here’s how you do it:
- Mix sauce, salt and pepper, and mix the slices of meat with the marinade. Put it in the refrigerator overnight.
2) Lay the slices of meat flat on a greaseproof paper and dry them in the oven on 50 degrees for 6-10 hours, depending on the size of the cuts. They should be soft, but feel dry.
3) Enjoy!
Spruce tip syrup à la Sigrid
In spring, the tips of the spruces shoot – a great chance to make a lovely syrup which goes well with a number of things. “I use it to sweeten the tea, make the blue cheese irresistible and the vanilla ice cream more exciting”, Sigrid says.
You’ll need:
2 litres of small spruce tips (shorter than 2 centimetres)
3 litres of water
Up to 1 kilo of sugar
Here’s how you do it:
1) Boil the spruce tips in the water for about 45 minutes
2) Pour the sugar into the water and boil for another 15 minutes, before removing the spruce tips
3) Boil the water into syrup.
4) Pour it into small bottles and keep it readily available!
9 great hikes in the Oslo area
Dam safari in Drammen
Get to know six of the dams in the forested area northwest of Drammen – preferably between May and September.
https://ut.no/turforslag/119763/damsafari-i-drammensmarka-fottur-yttervannet-nerdammen
Get on top of Blåenga
The view from Blåenga in Våler, 633 metres above sea level, is a memorable one. When you get to the top, a cabin awaits you – all year long.
https://www.visit-hedmark.no/en/elverum-region/see-and-do/activities/hiking/?tlp=2950753&name=Topptur-Blaenga
The coastal path through Vestby
Choose between a 20 kilometer walk or a shorter trip along the coastal route. Beaches, charming wooden houses, narrow alleys and the picturesque culture farm Ramme gård are among the rewards.
https://www.visitgreateroslo.com/en/product/?tlp=2290563&name=Kyststien-gjennom-Vestby
Olavsleden
This 30 km long hiking path stretches from the Swedish border at Vammen north to Tistedal, via Aspedammen. It is a continuation of the Bohusleden from Sweden and passes through an exciting and varied landscape. The trail crosses Skårefjell where there is placed in a tower. On a clear day, you can from here see the snowmountain fare away.
https://www.visitoestfold.com/en/activities-and-attractions/activities/?tlp=2138263&name=Olavsleden
The alps of Maridalen
Just outside Oslo, the lush woods of Nordmarka is the springboard to a great view of the capital and its surrounding forests. The level of difficulty is moderate and the hike typically takes between 2,5 and 3,5 hours.
The Coastal Path in Stavern
On the coastal path between Stavern and Helgeroa there is 35 kilometres signposted coastal path. Walk along rocky shores, sandy beaches, shallow bays and different types of woods.
https://www.visitvestfold.com/en/articles/the-coastal-path-in-stavern/?epslanguage=en
The Finnskogleden trail through Elverum
Finnskogleden is a historic trail stretching for 240 kilometres, taking you through the border area occupied by the Finns in the 1500s and 1600s. Connections to other trails are aplenty throughout the trail.
https://www.visit-hedmark.no/en/see-and-do/activities/hiking/?tlp=2932483&name=Finnskogleden
An easy hike along Ramberget near Gjøvik
Walk for an hour in the hills north of Gjøvik and take in the magnificent view of Lake Mjøsa and Gjøvik town. The hike is fairly easy and suited for children. Bring your hammock and enjoy the moment!
https://en.visit-innlandet.no/what-to-do/easy-hike-along-ramberget-near-gjovik-p5399043
Trail around Skeikampen
The Skeikampen trail stretches for 8 kilometres over gently sloping terrain, from forest and bare rock to the highest point with fantastic views of the mountain wilds. From here you can see Jotunheimen in the far north-west and Rondane to the north.
https://en.lillehammer.com/things-to-do/trail-around-skeikampen-p633193?_ga=2.198222508.2069627773.1592913470-1777140812.1592913470