Recipes

Recipes

wysiwyg/recept2.jpg
  1. Three Dip Tatoes

    Boil the potato with highly salted water. Pour off the water. It's easy using the strainer in your MealKit. Serve the potatoes in the bowl, also from your MealKit. Prepare your tasty dips meanwhile. Pea pesto Chop parsley...

    Read more »
  2. Fire Smoked Reindeer with Sweet Potato

    Mix your crust powders inside a Light My Fire StackBowl Bio and cap with a StackLid Bio. When your fire is hot, place the sweet potato at the edge and cooked until soft, turning occasionally. Don’t worry if the skin chars, it...

    Read more »
  3. Wildflower Blueberry Pudding

    Pour the blueberry soup/juice and agar powder into your camping pot. Light the stove and bring the liquid to a boil. Reduce to a simmer and cook for 2 minutes to allow the agar powder to mix fully. Turn off the heat and...

    Read more »
  4. Wild Mushroom Risotto

    Soak the dried mushrooms in the hot water for 15 minutes. Strain through a sieve intro a clean saucepan, discarding the last few tablespoons of liquid into the compost bin. Crumble the stock cube into the water, place on a...

    Read more »
  5. Salt Baked Beetroot with Honey Mustard

    Skin the beetroot and put in the oven, cooked at 180c for 90 minutes. Or put in a pot of cold water, bring to the boil, reduce to a simmer and cook for 30-40 minutes. Peel and slice the beetroot into thin strips. Mix the beetroot...

    Read more »
  6. Coffee Cake Caramel

    Mix all ingredients together, until you have a thick, spoonable batter. If you need to loosen the batter, add a little milk or water, 1 tbsp at a time. Heat 1 tsp the oil in the pan to medium, use the rest of the oil to grease...

    Read more »
  7. Wild Rosti

    Grate the potato, carrot and onion one at a time on the Chopping board and add to the SnapBox Oval. Add in the foraged or dried herbs, season with salt and pepper. Mix well together.  Heat one tsp rapeseed oil in the pan...

    Read more »
  8. Skillet Flatbread with three tasty dips

    Pack all your dips, and your LunchKit into a bag for transport. At your chosen location, make the Skillet bread: Pour 200g flour into a StackBowl. Add the salt, pepper and oil and mix until the mixture resembles breadcrumbs...

    Read more »
  9. Chilled Ash-e doogh soup

    In a jug blender, add all the ingredients and pulse together until smooth. Taste and season with a little more salt if needed. Store in a bottle/contain in the fridge overnight. Decant the soup into an insulated...

    Read more »