Whilst on our five-month trek across Europe, my brother and I conjured up a number of recipes perfect for hikers camping in the wild. We named one such dish, Walker’s Risotto.
Perhaps a far cry from a Michelin star mushroom risotto, this dish does at least have a couple of similarities; it’s stodgy and it fills you up! Here’s how to do it:
Ingredients
Settling down for the night with a Walker’s Risotto
- a handful of couscous (weighing scales are ill-advised on a long distance hike)
- a sachet of soup powder
- two glugs of water
Guidelines
- heat water until it begins to simmer.
- turn off burner to save fuel (couscous cooks very quickly, so water doesn’t need to be continually heated)
- pour powdered soup into water and mix
- throw in the couscous. Stir and then cover
- wait two minutes
And it’s as simple as that. Enjoy!
Although I do have a kitchen to cook in we do cook the same way. I never use recipies and throw in ingredients and herbs and seasonings until it “feels” right. Nothing ever comes out the same! I do envy you your travels. If only I has planned my life better . . .
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Yes, exactly Sonniq, if you can “feel” it, all the better, then you’re eating what your mood feels like eating. Yum! I know this is a cliche to say, but it’s never too late, my granddad has been traveling for the last 20 years since his retirement, he’s now in his 80s. Where do you want to go?
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I would want to go everywhere. Unfortunately, right now, my health keeps me fairly close to home. Living on disability is hard, but I’m working on changing that! So you may hear from me later about your favorite places. In the meantime I live vicariously through people people like you!
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I’m very happy to hear that you are working on changing your tough situation, that takes a lot of strength. I am happy that you enjoy the blog. If you have any suggestions, feel free to let me know 🙂
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