Trangia Launches Cookbook In Collaboration With Nathalie Spjälle And Eric Tornblad
The purpose of the Trangia Moment cookbook is to inspire more moments outside. To be able to enjoy a nice meal is one of the most important parts of the whole outdoor experience.
The recipes in this book are developed by skilled outdoor chefs, Nathalie Spjälle and Eric Tornblad, who share their tips and tricks of what can be prepared at home, to make sure the outdoor experience is simple and enjoyable.
About the Chefs
Nathalie Spjälle and Eric Tornblad, husband and wife team, love the outdoors. With many years experience between, they share a passion for creating recipes and inspiring others to cook great food outside.
Nathalie Spjälle, Outdoor Chef and Influencer
Nathalie is a creator and outdoor chef from Jämtland. She is vegan and loves creating vegan recipes in her kitchen and the outdoors. The outdoors play a big part in her life - it’s where she feels the most alive and happy. “Everything tastes better outside”, she says. What drives Nathalie? Being able to create and inspire others to enjoy food, cooking, and being able to just be in the moment. When it comes to cooking, she loves “playing around with ingredients and being creative”.
Nathalie started her instagram page, @foodbynatta in 2019 to share her passion for cooking vegan food and sharing recipes with her followers.
Eric Tornblad, Outdoor Chef and Entrepreneur
Eric has been cooking over a fire and in storm kitchens for over 10 years. It all started more than 25 years ago when he went on his first mountain trip on skis along Kungsleden when he dried food for the very first time.
Eric started his own company, Mat & Uteliv, which offers events, workshops, and lectures all focused on outdoor food. He is motivated by seeing the joy in others. His goal is to show people how easy cooking nutritious and good food outside is with just a single flame.
The cookbook is divided into three recipe types, brunch, dinner, and snacks. Each recipe highlights the serving size, preparation and cooking time, ingredients required, and method of cooking. Each recipe also includes food labels for those with dietary restrictions - including, lactose free, gluten free, vegetarian and vegan.
Examples of brunch recipes include roasted stuffed tomatoes with feta cheese, fried vegetable tortillas, and mango chicken wrap with coconut.
Dinner recipes include tortellini with burnt butter, spinach, and parmesan, fish soup, and sweet potato stew.
A few snack recipes included in the cookbook are stuffed apples with nuts and almond paste, sweet and salty nuts, and cinnamon pan scrolls with pecans and maple syrup.
The cookbook carries the Nordic Eco Label, is Climate Neutral and printed on FSC Standard MIX paper for the least negative environmental impact possible.
Coming soon to Canada. A must-have on any retail shelf to elevate your customers’ outdoor cooking experience.