My bread quest continues… This time a dense nutrient-packed creation… …the batter fits perfectly in the Omnia pan… …Voilà! BREAD!!!… BOSTON BROWN BREAD (stove top version) 2 cups whole wheat flour 1 cup white flour 2/3 cups brown sugar (firmly packed) 2 tsp baking soda 1 tsp sea salt 1/4 cup molasses 2 cups butter milk Whisk flour, sugar, soda & salt together to blend. Stir in milk & molasses just until incorporated. Heat Omnia base on high for 5…
…a little Mexican Jewish Greek fusion… I love potato latkes with a dollop of Greek Yogurt anytime of day but I had a couple of little jalapenos hanging around so thought why not spice up one of my favourites? SPICY POTATO LATKES 4 cups grated potatoes 1/2 cup grated onion 1 tsp fresh lime juice 1 tsp grated lime rind 4 tbsp flour 1/2 cup chopped parsley (or cilantro) 1 jalapeno seeded and chopped (I used 2) 1…
Cookies without an oven?? Why not?…. So let’s see what this little Omnia Stove Top Oven can do… PEANUT BUTTER COOKIES ½ cup unsalted butter, room temperature ½ cup sugar ½ cup brown sugar 1 egg 1 teaspoon vanilla extract ½ cup peanut butter (my choice is always chunky) 1 ½ cups all purpose flour 1 teaspoon baking soda ¼ teaspoon salt Beat butter and sugars until light and fluffy (Yay! more boat muscles) Beat in egg and vanilla Stir…
My recent post for Cosmopolitan Jelly Shots got me thinking… why not make some non-alcohol ones for an onboard snack? I know that health-wise, eating real fruit is better that fruit juices for many reasons, but if we are unable to always have fresh fruit available on the boat this could be an alternative… relatively healthy… quick energy snack… easy to make… doesn’t take up a lot of room… not sticky or messy (Captain hates messy) So I went to…
I am determined to be able to have fresh bread onboard this year but as yet have not found the best solution… Pressure Cooker Bread didn’t do it for me. Stove Top Pitas are really easy and good but still not what I’m aiming for. And my Sourdough process is still a work in progress… The following recipe for rolls seems appealing. 30 minutes is nothing. The mixing/kneading process will help build up some good boat muscles, and…
Recently we had dinner with some boat friends and were treated to a delicious North African chicken dish to which they had added some preserved lemons. The flavours and aromas were heavenly!… In fact the whole meal was a treat for our palates. Unless we were living onboard I would unlikely preserve lemons on the boat, but I will definitely bring some with us for the upcoming boat season. The process is very easy… PRESERVED LEMONS 4 lemons +…
This one is really easy.. and so pretty… and ‘heart’ healthy… Take 8 raw shrimp 2 cherry or grape tomatoes, halved Run scewer through 2 shrimp and tomato half to form a heart. Whisk together 1 tbsp apricot preserves, 1 tsp white wine vinegar & 1 tbsp olive oil Brush each shrimp with preserve mixture. Grill on high on each side until shrimp turn pink. In meatime arrange mâche, slivered brandied apricots, goat cheese on plates. Drizzle with apricot mixture……
We have been invited to a Valentine dinner party and the hostess is very conscious of coordinating colours for pleasing presentation appeal. Obviously something in a red palate… Pressure is on… My contribution: GRILLED STRAWBERRY BRUSCHETTA 4 cups of sliced fresh strawberries 1/8 cup balsamic vinegar goat cheese 1 baguette, sliced olive oil A few basil leaves Heat grill Gently mix strawberries & balsamic vinegar. Spread onto a grill sheet, cover grill and cook for 5-7 minutes. Remove and let…
PALM HEARTS & PEPPERONI PIZZA pizza dough or flat bread (homemade pita) olive oil palm hearts, sliced pepperoni mozzarella, sliced or shredded seasonings (sea salt, crushed chilis, oregano, fresh basil) Brush flat bread or pizza dough with olive oil In a large bowl gently combine palm hearts, pepperoni & cheese and distribute evenly over crust. Sprinkle seasonings of choice over all. Either cook in hot oven (450-500 °) or on pizza stone on grill until crust is crispy…
I have to preface this post by saying that I could never be a hunter, but when a collegue of Francois sent him home with some venison steaks I went on the hunt for some good recipes… Having had success with the Venison Burgers, I was encouraged… The Marinade 3 tablespoons grape seed oil 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce (I prefer Bragg – less sodium) 1 large clove minced garlic 1/2 teaspoon ground…