Typical Norwegian camp food is sandwiches for breakfast and lunch, and hot dinners such as casseroles, curry, salmon and hamburgers. You will collect water at water posts.
Food is included in the participation fee, but there will also be cafés and kiosks at the camp plaza.
When you sign up, please let us know about any special dietary needs in your group, so that we are able to cater for vegetarians, food allergics, different religious groups and so on.
Staff/IST will eat in the camp canteen.
The Food Box System
The Food Department wants the groups themselves to decide how much time they want to use for cooking during camp. Do you want the ‘Eat Fast’ food box with pre-produced fish fingers ready to put in the frying pan, or do you want fresh fish so that you can make your own fish casserole?
Each group will choose between three different boxes: Eat Fast, Eat Well and Eat Great. You are of course able to choose different types of food boxes every day. Your choice is made in the registration in January 2017.
Breakfast and lunch food will be ordered in a separate web interface and be delivered in food boxes. The boxes will be delivered at your nearest Los Station twice a day with everything you need in terms of ingredients and recipes!
The food for the overnight hike will be freezedried food of the ‘Real turmat’ type. This will not be selected in the registration because the selected menu will be replaced with hiking food automatically on the day that your group is leaving for the hike.
The camp fee covers food from lunch on Saturday 1 July to lunch on Saturday 8 July.
Food can also be ordered from breakfast on 29 June to breakfast on 1 July and from dinner on 8 July 8 to lunch on 10 July. The price per person for breakfast is NOK 20, lunch is NOK 20 and dinner is NOK 40 outside the camp period mentioned above. This will be ordered in the web interface of the Food Department when it becomes operational.
It is of course optional if you want to use this extra food delivery.
An Organic Area
The campsite we borrow is used for organic farming. In practice this means that organic/green/natural soap will be a requirement at the camp when it comes to dishwashing liquid, hand soap and shampoo. Such products will be sold at the Speider-sport shop both before and during the camp.
Note that there may be changes in ingredients due to circumstances outside our control.
Day 1 – SATURDAY
The Mexican Way! We start Nord with food inspired by far more Southern latitudes.
Taco as most Norwegians know it from weekend coziness at home, with tortillas, minced meat, salad and other garnish. The patrol can make this Saturday Taco in under half an hour!
Saturday Taco with the same recipe as in Eat Fast, but in addition, you will make a delicious tomato salsa from scratch.
For those who want to take the extra time to make a great Saturday dinner, we recommend the homemade chili con carne! Here you will get good ingredients that need a little extra time in the pot, but in return, you will have far more than an ordinary taco night!
Day 2 – SUNDAY
A taste of Norwegian summer! Light the fire and wait for a while, and you will have a perfect charcoal grill.
Barbercued pork chops with lettuce, potato salad and grilled sandwich bread. For this, you just need to add a little extra wood to the fire. Wait until the flames are gone, and your charcoal grill is ready. Before you know it, the pork chops are perfectly barbecued/burned, and your meal is ready.
The pork chops are just as easy to barbecue, but you have to calculate at least half an hour extra if you want that little extra. We replace potato salad and bread with baked potatoes, corn, butter and sour cream. Bon appetit!
Make the Chef’s Ginger and Garlic Marinade and let the chops enjoy in it a few hours before you barbecue them. The chops are served with noodles and a stir-fry of fresh Norwegian vegetables.
Day 3 – MONDAY
With the Lofoten islands right outside us, it is time to have fish on the menu!
The fish does not come straight from the sea in this Eat Fast menu. We offer fish fingers with mashed potatoes, powder mix sauce and carrots. With a few pots on the fire and a hot frying pan with butter today’s dinner will soon materialise. Grate the carrots or cut them into strips and give them a little boil. Dinner is ready!
With Northern Norwegian salmon filet, pasta, vegetables and crème fraîche, you have the ingredients of a wonderful meal. Salmon with vegetables can be cooked in countless ways. We will add some tips on how to prepare a delicious salmon meal.
Local Vesterålen Fish Casserole with pan bread cooked on the fire. We will hand out fish fillets, fresh vegetables, herbs and everything you need to create a lovely fish stew. In addition, you will have a bread mix and tips on how to make a delicious, brown pan bread that can be enjoyed together with the fish casserole.
Day 4 – TUESDAY
The Northern Norwegian temperament should not be joked with! Just like Thai food with curry and chili?
Red Curry Thai Soup with chicken and brown bread. In a busy life, we choose the soup mix, but we add chicken and wholemeal bread as well. Our stomachs will be satisfied, and our foreheads may become a little hot and sweaty.
The chicken and the good, brown bread are the same as you get if you choose ‘Eat Fast’. We move away from the soup mix, however. Allocate more time, so you can make the Red Curry Thai Soup from scratch. Yes, it’s a little more work, but if you have the time, it’s definitely worth it!
You make the Red Curry Thai Soup with chicken, just as described in ‘Eat Well’, but the chef gives you an additional challenge: Bake your own naan bread on the fire!
Day 5 – WEDNESDAY
Who doesn’t like a good sausage? There is a number of ways to prepare it, though.
Today there will be sausage and mash! No further description should be needed for this option. Fast, easy and filling!
Find the knives and chopping boards, and cut potatoes, sausages, bell peppers and onions. Put some pans on the fire and mix together a delicious sausage and potato hash. Top it off with a couple of slices of bread with good butter and a fried egg that you are cooking just like you want it.
The Nord Chef’s own Sausage Casserole with homemade mashed potatoes. If you take the challenge?
Day 6 – THURSDAY
We are getting close to the end of the camp. Are you tired of cooking or still ready for a challenge by the pots? Today, there will be a top shelf choice… from Florence in Italy to Finnmark in Northern Norway!
Theme / Main Ingredients
Spaghetti bolognese – a quick Italian dinner. Fry some minced meat and add the spaghetti sauce into the frying pan. While this is getting ready on low heat, you cook spaghetti and ta-da: the food is ready!
The Saltstraumen Fish Pack with vegetables and rice. Fish fillets and cut vegetables are portion packed in aluminium foil and placed in the glowing coal of the fire. Serve with rice, sour cream and a lump of butter.
Finnmark Casserole with Northern Norwegian venison, mushrooms and vegetables. Serve with potato boats or a rough mash. The chef recommends a little celery root in the mash to add some edge to this gourmet meal! Remember to set aside plenty of time so that the casserole can cook and become full-flacoured. Enjoy the taste of Nord and the North!
Day 7 – FRIDAY
We pave the way towards the next great World Scout Jamboree in Northern America in 2019.
Barbecue for everybody
It is time for the last dinner of the camp. Inspired by the Jamboree in the United States in two years, we offer BBQ – a barbecue party! This day everyone will have the same menu.
There will be options for those with allergies or special needs.