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Food for Adventure

Enrolling in chef school before starting his first cooking job at the age of 18, Henrik Orre has since enjoyed notable success with two Michelin stars from his time working at a Stockholm-based restaurant, a number of years as head chef for Team Sky and his ‘Velochef’ cycling-themed cookery books now translated into five different languages.

Illustrated with a photo-essay by Patrik Engstöm and including a sample recipe taken from ‘Food for Adventure’ - the third in the Velochef series - Henrik reflects here on the decision to take his recipes out of the kitchen.

Food for Adventure

Enrolling in chef school before starting his first cooking job at the age of 18, Henrik Orre has since enjoyed notable success with two Michelin stars from his time working at a Stockholm-based restaurant, a number of years as head chef for Team Sky and his ‘Velochef’ cycling-themed cookery books now translated into five different languages.

Illustrated with a photo-essay by Patrik Engstöm and including a sample recipe taken from ‘Food for Adventure’ - the third in the Velochef series - Henrik reflects here on the decision to take his recipes out of the kitchen.

All images by Patrik Engstöm

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The Velochef concept grew out of a conversation with Patrik. We’d worked together previously and Patrik suggested the idea of producing a cookbook that married healthy food and cycle culture. A few months later and ‘Velochef: Food for Training and Competition’ was published containing eighty healthy recipes for meals to have before, during, and after training.

Following a second Velochef book based around local recipes and epic rides, we decided to acknowledge the growing gravel trend with a theme of outside cooking. That’s how I like to ride, and I have lots of good memories from my time as a Scout when I first learnt to cook over an open fire.

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Along with a group of friends, we based ourselves in the small Norwegian village of Eresfjord for a week of cycling and outdoor cooking. A campfire, portable gas stove and simple tools forming the basis of my kitchen with Patrik once again capturing both the riding and culinary adventures.

These recipes are very much focused on simplicity, and I spent a lot of time thinking about the right combination of ingredients and techniques to save time and reduce gear weight. And this isn’t a structured way of cooking in terms of starter, main course and dessert. More a flexible approach so that you can throw together meals in whatever way best suits you and the situation.

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The challenge was to cook real food with fresh ingredients but without the need for any fancy modern restaurant equipment. Enjoying some hard riding through beautiful, unspoilt landscapes before sharing a meal cooked over an open fire or camping stove. The taste of food eaten outdoors in the company of good friends. It can't get better than that, can it?

Primus stove

Based in Stockholm and the south of France, active lifestyle photographer Patrik Engstöm has a passion for cycling, landscape, food and portraiture themes. With the motto ‘fast feet, free spirits’, Patrik co-founded the independent publishing company Gawell Förlag in 2015 with fellow photographer Charlotte Gawell. With their first publication ‘Velochef: Food for Training and Competition’ proving an international success, the pair have since gone on to produce a range of high quality and visually stunning books that widen the horizons of their readership.

Ricecake1170_1

Rice cake with milk caramel

(about 25 bars)

Ingredients

  • 1 can of either condensed milk or
    dulce de leche
  • 800 ml water
  • 500 g arborio rice
  • 1 tbsp coconut oil
  • 200 g biscuits (Speculoos or Biscoff)
  • 2 tbsp strawberry jam
  • 200 g Philadelphia cheese
  • 50 ml agave syrup
  • 50 g of cacao nibs
  • Ziploc bag (3 litre)
  • Tinfoil

The Process

  1. Boil a can of condensed milk in a pot of water for three hours; make sure that the can is covered by water the whole time, otherwise it might explode. After that, cool the can in water. Do this well in advance before heading out. You can also just buy a can of ready dulce de leche.

  2. Cook the rice in the water and coconut oil until the rice has absorbed the water. It is important for the rice to be dry, as it needs to be able to retain the liquid added at the end.

  3. Crush the biscuits and mix them with the strawberry jam and Philadelphia. It is important to stir the ingredients thoroughly.

  4. Add agave syrup to taste.

  5. Once the batter has been mixed to an even consistency, pour it into a Ziploc bag. Place it in the fridge overnight.

  6. Cut the hard batter into pieces of the desired size, then top the rice cakes with a healthy dollop of milk caramel, and finally sprinkle with cacao nibs.

  7. Pack the little bars in foil and bring them on your ride.
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