With more time on our hands at the moment and supplies sometimes difficult to get hold of I thought some simple easy bread recipes would be a handy resource to have at your fingertips. Two of the recipes have been recommended by a couple of yacht chef pals. Continue reading →
Lovesail member and woman sailor sailingsideways has sent in this delicious galley recipe that she cooks whilst living aboard her Cal39. This quick and simple recipe will make a delicious and nutritious meal after a busy day out cruising the Californian coast. Continue reading →
Skippetydoodah has sent in a recipe for Greek Quesadilla, a twist on the popular Mexican dish.
Skippetydoodah is a private chef and qualified yacht chef (available for hire) who has cooked in villas and on boats. She is an experienced ocean sailor with 27,000 miles behind her including a transit and lots of crewing and racing. One of her cheffing jobs was on a charter yacht in the Western Isles in Scotland in horrific weather for 5 months where she was cooking regularly in F8s and 9s – and once in a F11. Over to Skippetydoodah….
Quesadilla – kay-sa-deeah – try saying that when you have spent all evening in the pub!!!
Of all my favourite sailing snacks the one I will always try and pop into my bag is rocky road. This is easy to make, either at home or on the boat, and requires no baking just some melting of ingredients on the stove. Marshmallows may not be a staple of your boat’s store cupboard but they are light (could be used as packing!) and will last pretty much forever, so could easily be added to your provisioning list. You could also substitute your favourite nuts, for raisins or anything you want to really into this recipe.
This galley recipe – Red Flannel Hash originates from New England and the name refers to the red and white plaid cloth that is popular in that part of the world. It was traditionally a breakfast using up the leftovers from the previous evening’s meal and has many variations. The main ingredients are corned beef, potatoes and beetroot, yes beetroot. An unusual addition I hear you cry, but it works surprising well. The potatoes and corned beef will be a cheap staple on any provisioning list and because this is a left-overs recipe then you could add anything that needs using up in the galley. With the added bonus of being quick to make this is one of those one-pot recipes that will be used again and again.
Why it’s the dialect or accent of people from Liverpool I hear you cry! Yes, you are correct but it is also a type of beef or lamb stew and is indeed why inhabitants from Liverpool are known as Scousers. Continue reading →