Campfire treats: 4 favorite recipes for outdoor cooking

• Our breakfast favorite: Campfire sandwich
• Brussels sprout roast with thyme & choron sauce
• Baked beet with Asian salad & vinaigrette
• Fresh from the forest: Krause Glucke as a vegan kebab

Not only is it super quick and easy, it also tastes even better - and there are no limits to your creativity when it comes to the filling: whether classic with cheese and ham, tomato and mozzarella or sweet with Nutella and banana - every variation is sure to be the highlight of your outdoor breakfast. 

Here is our favorite variation: 

Ingredients

• Sandwich toast (wholemeal or wheat) 
• Tomatoes 
• Salad
• Tomato and basil spread 
• Margarine 

You will need

• The sandwich maker from Petromax
• Either a grill with grid,
• or a tripod grill for the campfire.

Preparation

Before using the sandwich maker for the first time, it should be burnt in. Simply let it get really hot in the fire. At the same time, you can start filling the sandwiches. It is important that you grease the outside of both toasts with margarine so that your sandwich is as crispy as possible when baking. Then spread both insides with tomato and basil spread and top with tomato and rocket. Now you can fold the toasts together and place the prepared sandwiches in the hot sandwich maker. Bake the sandwiches in the sandwich maker for approx. 3 minutes per side on the grill rack at medium heat. The time may vary depending on the heat and height of the grill, simply check the color of the sandwich from time to time.

Straight from the farm store and into the pan: the recipe for roasted Brussels sprouts from star chef Jens Rittmeyer, which we conjured up together at our Farm to table dinner, is an absolute must-do in autumn.

Ingredients

600-800g Brussels sprouts 

6 sprigs of thyme 

olive oil 

butter 

4 egg yolks 

4-5 red tomatoes 

8-10 sprigs tarragon and chervil 

300ml white wine 

250g butter 

salt, pepper 

A little lemon juice 

Preparation

Wash the Brussels sprouts, then remove the outer leaves and cut off the stalk. Now cut the Brussels sprouts in half, season the cut surfaces lightly with salt and pepper and roast very slowly in a pan with olive oil. Wash the thyme, pluck off the fine leaves and chop very finely. Wash and pick the herbs at the same time. Reduce the white wine with the herb stems by half. Blanch the tomatoes, rinse with cold water, quarter, deseed and finely dice. Bring the core to the boil once, pass through a fine sieve and carefully reduce in a pan. Then add the diced tomatoes and continue to reduce very gently. Do not stir too often (we only want to reduce the watery components). D Turn the Brussels sprouts and continue cooking. Shortly before the end of the cooking time, add the butter and thyme and leave to rest briefly. Melt the butter for the choron sauce. Pass the reduction through a fine sieve and whisk with the egg yolks over a bain-marie until frothy and warm. When the mixture is warm enough to thicken, reduce the heat slightly but continue to whisk. When the mixture has reached just under 70°C, take the bowl to one side and place it on a kitchen towel to prevent it from slipping. Now stir in the warm butter as for a hollandaise. Finely chop the herb leaves and add to the hollandaise with the reduced tomato cubes. Season to taste with salt and pepper and serve immediately with the Brussels sprouts.

The recipe for beet baked directly in the fire also comes from star chef Jens Rittmeyer. It's super simple and incredibly tasty! 

Ingredients

2 kg beet 

Asian salad 

Salt, pepper 

A little vinegar to taste (e.g. raspberry vinegar) 

Olive oil or a nut oil 

Good dark balsamic vinegar 

Preparation

Simply wash the beet, rub with a little salt and bake directly on the edge of the fire for approx. 1-2 hours. Keep checking the consistency with a knife. Wash the Asian salad and drain in a sieve. Leave the beets to cool briefly after cooking, peel, cut into slices or pieces and season well. Then marinate with a little vinegar and oil, add the Asian salad, drizzle with a little dark balsamic vinegar and serve immediately.

At our last Hinterland team meeting , we came up with this delicious idea: a vegan kebab alternative made from the Krausen Glucke! 

Ingredients

• Krause Glucke 
• Unflavored oil or margarine 
• Soy sauce 
• Lettuce, tomatoes, cucumber…
• Sauce of your choice 
• Flatbread 

Preparation

Go out into the forest and collect fresh curly hen - so the main ingredient is even free! :) [Here you will find suitable camps right next to the forest for picking mushrooms.]() After picking, we cleaned the mushrooms thoroughly and fried them in a pan with a little oil and soy sauce until crispy. The hearty base for a vegan kebab is ready, rolled up in flatbread with lettuce, tomatoes and, for example, yogurt and garlic sauce. Et voilà: The vegan kebab is ready to serve -simply delicious and quick to prepare!