Outdoor Cooking

Outdoor Cooking

We often like to hike lightweight in the nearby area. Starting early in the morning and only carrying what is needed. One reason is that it is mostly one- or two-day hikes, with a hot meal and a warm shower not far away. Often these trips are done alone, Living simply is the way to go on these hikes. But this is not one of those trips.

 Helle Camp

Now and then we head out on trips where we allow ourselves a bit more luxury, especially regarding our cooking. Both how we cook and what we cook. Most of these trips are with friends and family, offering quality time and many conversations around the campfire at night.  These are trips where food is more in focus.


Our philosophy is that good food improves the experience in so many ways. This blog is about cooking during our latest trip and some of the tools we brought with us – both Helle knives and other equipment. So, if you are looking for lightweight: This is not it!

All the cooking during this trip was done over open fire, using classic cast-iron pots and pans. Much of the food was rich on fat, protein, and starch. Well needed in the cold, rainy mountain weather we experienced. Each meal was spiced with hungry and good company. 


First and maybe most importantly, we brought a good selection of knives so that everyone could pick and choose. It’s always highly appreciated by friends to have and use well-made and well-maintained tools and knives. The selection used on this trip can be found in this month’s selection of Staff favourites.


In Scandinavia we can hike freely across any land without the landowner’s permission. This is called "the freedom to roam". This does however not allow anyone to build camp, cut trees or take firewood as one pleases without permission. In our case we had all the firewood transported to camp. What is free to use in plenty is the fresh and safe water to just scoop up and drink.

A few favorite meals during our last trip were Reindeer Entrecote with fried potatoes and bearnaise, another was the reindeer kebab or the classic Pitepalt (can’t be translated) with fried bacon and lingonberry’s. The latter is a classic dish made from northers Sweden. Nothing lightweight in other words.


The knives we use in our outdoor kitchen on this trip proved worthy as always.



Back to blog

Leave a comment

Please note, comments need to be approved before they are published.