In the mood for some Fall baking? I hope so, because I have a good one for you this week. This recipe was sent in by one of my Galley Kat readers who thought it just might be perfect to try out in the Omnia stove top oven. And she was right. Sometimes it’s hard to tell if there will be too much batter to fit into the baking pan, but this one was a perfect fit. When I licked…
Hey there folks. It’s another busy day in my galley and I really wanted something tasty for dessert. I searched in my stash of Friend’s Faves submissions and found one from Lena for a plum tart and I just happened to have seven little purple plums at the perfect stage of ripeness. Some flour, butter, sugar, a dash of salt and a generous amount of lemon zest and I had the makings of a very plummy tart. The plums were…
Good day to you all my Galley Friends. I hope you are all well and ready for another treat from my little kitchen. I must admit, that I really have been missing our dear sail boat, and when meal time rolls around I especially miss my very compact but efficient galley. Cooking minimally has become so engrained, that even with more conventional appliances, I still prefer my boat things. Because on the boat I had just one burner to cook…
This is the recipe that started me off on a new tack when a friend found out I had a cooking blog and that I focused on easy to make, minimal boat-friendly dishes….and that onboard we are without a conventional oven. She gave me this recipe of hers to try out to see if it would be appropriate to cook in my Omnia stove top oven. The answer, a resounding YES!…and a new Galley Kat category was created: Friend’s Faves….
Inspired by Rita’s Romanian Meatball with that tasty tomato soup sauce and since we were at that time still under 14-day quarantined following crossing provincial borders after selling of our sailboat, I foraged in my garden and pantry for dinner. One jar of roasted red peppers and a bunch of greens became the base for a delicious meatless meal. Trying to use as few dishes as possible I first sautéd the greens and set them aside to cool in a large…
Hi all you Galley Peeps. There has been so much going on in our lives at the moment, namely the sale of our sailboat R.E.D. (story here). It’s thrown a curve ball at us that impacts so much of who we are and what we have been doing up to now. Sea Salt Galley Kat was born out of our love for sailing and for me creating recipes that could be reproduced in my teeny tiny boat galley. We are…
Did you think I’ve reached the epitome of galley ridiculousness? Well you may be right, but oh my sweet garden these were SO good! How did these pumpkin blossoms come to be present in my land kitchen you may ask? Boat related. Our dear sailboat R.E.D. is no longer ours as she now resides in the great white north…Yukon, to be specific. We’ve been having conversations on and off with RED’s new family over the past fews days (they’re really eager…
I have a simple dinner for you today my Galley Peeps. Delicate white fish, some salad crab and buttery crackers crumbs, cooked to perfection in barely 20 minutes. The preparation was super simple too. Fish in pan, a couple of grinds of salt and pepper. Crumbs, melted butter, seasonings all mixed with crab meat. Sprinkled generously over the fish. Baked. Could it be any easier? The delicate flakey texture of the fish combined with the crispy buttery crabby topping and…
Hi there my Galley Peeps. Glad you stopped by today because, as promised, I have something for you to use up some of that leftover cake from my last post (Galley Cake Mix) I still laugh when writing that there is such a thing as leftover cake but here you go… One of my Peeps sent in this recipe quite a while ago and I thought it galley worthy. Simple in preparation. Simple in ingredients. Yummy to eat. And a…
As promised, here is a very tasty casserole-type dish recipe sent in by one of my Galley Peeps, Olivia. It uses one can of commercial condensed soup or why not try my homemade version (GALLEY CREAM OF ‘WHATEVER’ SOUP ). One bowl and a baking dish is all you need and what makes it super easy is no boiling the pasta ahead of time. You put the prepared casserole to bed in the refrigerator today and tomorrow you bake it…