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New SILVA STRIVE running vests – designed for speed

How to run with SILVA RUNNING POLES feat. Mimmi Kotka

If you need a quick break and want to easily cook in freezing temps, store your water in our vacuum bottle to prevent it from freezing. Your water will be ready to cook up fresh food in any temperature!

🛠 SERVICE YOUR STOVE Our goal is simple - develop products that last a lifetime. That’s when it’s good to know that you can extend the life of your stove with a bit of upkeep/cleaning and with the variety of spare parts available for you. We know that a vast majority of greenhouse emissions come from the handling of material. By extending the life of our products, it has a substantial positive impact on the climate and environment. Help us reduce the products in the landfills, take care of your stove and service for a reason! Link in bio to get help with your stove and FREE spare parts.

ONE POT SPICY CHICKPEA STEW 🥘 One pot stew with chickpeas, chilli, dates, coriander, carrots, cashews and basmati rice. Just stir and enjoy! SERVES 4: 1 red chili (hot), finely chopped white onion, finely chopped 1 clove garlic, finely chopped1 handful cashews, roasted 120 g/4 oz basmati rice 2 tsp organic vegetable stock (e.g. Erntesegen) dissolved in 320 ml hot water 1 tin chickpeas (400 g, drained weight 240 g) 6 dates, stones removed, halved 2 medium carrots, grated 1 bunch coriander (with stems), coarsely chopped Raz el Hanout spice 2 tbsp olive oil Salt and pepper AT CAMP: 1. Heat the olive oil in a pot and sauté the onions, garlic and chili until translucent. 2. Then add the cashew nuts and fry briefly. 3. Add the basmati rice and stir fry for 1-2 minutes. 4. Pour in around 2/3 of the stock. 5. Add the chickpeas, dates and grated carrots, mix well and simmer gently for 10 minutes on a low heat. 6. Season to taste with salt and pepper. 7. When the rice is cooked, add a little more stock if necessary; it should have a slightly creamy consistency. 8. Season with Raz el Hanout and garnish the plate with fresh coriander and olive oil.

🛠 SERVICE YOUR STOVE We encourage you and your Primus stove to enjoy a life-long partnership, and we are here to help. View helpful videos and information om Primus Camp to help service your stove. Link in bio, and a form to request for FREE spare parts. Valid until Sunday, 31 March, 2024.

Some say that design doesn't matter, well we don't agree, especially after seeing our Tupike Camping Stove in this setting. We want to live comfortably, yet in style. Deliver a kitchen-like cooking experience at any basecamp with this elegant wood-trimmed 2 burner stove.

NIKKALOUKTA SAUSAGE STEW 🥘 Simple, delicious, and best enjoyed overlooking the Nordic Mountain landscape. This sausage stew is the perfect outdoor dish, inspired by the Swedish classic Nikkaloukta Soup which is made of minced beef, cabbage, and leek. In this simplified version, beef is replaced with sausage, and we added some beer. 10-15 MINUTES SERVES 2: 300 g/10 oz sausage, sliced into coins ½ leek, sliced ¼ pointed cabbage, shredded 2 tbsp mustard 2 tbsp soy 400 ml/2 cups water 33 cl/11 oz lager Dried herbs of choice (marjoram, bay leaf, fennel seeds) Salt & pepper AT HOME: 1. Cut the sausage, leek and cabbage into desired shape and size. 2. Measure the dry and wet ingredients and put in separate jars. AT CAMP: 1. Start by browning the sausage in a pot over high heat. 2. Add the leek, kale and sweat until soft. 3. Open the beer and take a zip, pour the rest into the pot. 4. Add the water, soy, mustard, and the dry ingredients. 5. Let it simmer for about 10 minutes.

Weather conditions in the mountains are unpredictable. For safety, it's crucial to carry food and water for unexpected situations, as well as a sturdy shelter in case of a possible storm. Before heading out, make sure to check your equipment and plan for sudden adverse weather conditions. Our award-winning PrimeTech Stove set is a reliable, robust, yet lightweight companion for longer, more demanding trips, and it can efficiently hold a substantial amount of water.

🛠 SERVICE YOUR STOVE There are lots of reasons why your stove may not be performing at its optimum efficiency. It could be something as easy as cleaning it or replacing a worn out part. As with every product, things wear down and sometimes need to be replaced. This also gives us a chance to understand our stoves better to ensure long-lasting gear. Finally, it's a chance for you to take care of your products! Link in bio to fill out a form and get help with your stove, new spare parts for FREE until March 31, 2024.

VEGETABLE STIR FRY WITH MARINATED TOFU 🥢 ”Loads of flavor in this dish! Packed with umami and heat, dense in energy content and easy to prepare in the outdoors. This recipe includes drying some ingredients in advance, but it’s super simple since store-bought stir fry vegetables are parboiled before frozen. A fresh knob of ginger elevates this dish!” - Chef Alexander Elfving SERVES 2: 400 g/14 oz frozen stir fry vegetables 150 g/5½ oz firm tofu 150 g/5½ oz cashew nuts 2 tbsp Japanese soy sauce 1 red chili ½ tbsp squeezed lime 20 g/¾ oz fresh ginger 1 tbsp toasted sesame seeds 200 g/8 oz egg noodles Fresh or dried coriander to taste Salt & chili flakes AT HOME: 1. Let the frozen vegetables thaw and drain. 2. Remove as much liquid as you possibly can by squeezing the tofu. Place on paper towel to let it dry. 3. Cut the tofu into cubes, about one centimeter thick. Marinate in soy sauce, lime juice, chopped chili (seeds removed) and coriander. 4. Fry the vegetables in a dry non-stick pan until they reach a nice color. 5. Cut the vegetables into smaller pieces to make the drying process quicker. 6. Place the marinated tofu, ginger, and vegetables on a tray and heat the oven to 50 degrees with the oven door slightly open, until everything is thoroughly dried. Depending on oven model and size of vegetables, it can take up to 6-12 hours. 7. Combine the dried ingredients and place in an air-tight zip-lock bag. AT CAMP: 1. In a pot, bring 600 ml/2½ cup water to boil. 2. Finely chop the ginger. 3. Place everything except the cashew nuts and ginger into the boiling water. 4. Let simmer for a minute or two until everything is cooked. Add more water if needed. 5. Season with salt and chili flakes. 6. Sprinkle cashew and ginger on top. Add a tbsp of oil for that extra energy boost!

Long trips require a significant amount of water, and the best way to minimize the weight of your equipment is to melt snow along the trip. With an efficient kitchen, it doesn't have to take more than a couple of minutes, and you can fill up your bottles when they're empty. Our Firestick Stove together with our Trek Pot also minimize the weight. Explore our products for your next adventure!