Sökinställningar

Prepare at home and great to have on board during any trip :

625 g coarse wholemeal
250 gr fine wholemeal (= flower)
250 gr semolina
125 g rye flour (which may also optionally be replaced by wheat flour)
1 tablespoon salt
125 gr dried apricots
125 gr hazelnuts
150 gr margarine
100 g syrup or honey
125 g sugar
0.5 liters of milk

Chop the apricots and hazelnuts. Mix the whole wheat flour, semolina, the rye flour, the salt and the chopped apricots and hazelnuts in a dry mass. Melt the margarine and make a lukewarm mixture of margarine, syrup (or honey), sugar and milk. Stir the dry stuff by the lukewarm mixture and knead the dough into a compact ball well together. Then Put the dough in a buttered baking pan, taking care that the layer of dough is about 2 cm thick. Bake the bread in an oven for 1 hour at 180 ° C.

Last week i went out with my oldest daughter and a group for an two days trip in the northern part of the netherlands. We started off at wehe-den-hoorn where most of us rented a canoe.

I brought my kayak.

and it did not take long to get us going

Day one took us over "Warfhuizen" and "t' Stort"

with beautifull scenery

While for day two we took a trip "maarhuizen" and "schouwerzijl"

Day two had one special item, since we had to pass lockers twice. The province "Groningen" is known for it's canoe abilitys so the have a solutions to pass the locks with a canoe. There is a separate channel of little less than one meter wide. It has a spacial door in it, which you push down with your boat. So, you don't leave the canoe. No heavy liftong og dragging.

The evening i made out meal in the dutch oven with coals

which makes a perfect pizza

and also over a campfire

which you can't do without the traditional bread on a stick