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CAPRESE SANDWICH WRAP

CAPRESE SANDWICH WRAP

If you are looking for a delicious, easy and elegant lunch treat, this one is for you… CAPRESE SANDWICH 4 servings 4 flour tortillas 2 tomatoes sliced 1 ball of fresh mozzarella, sliced 1/2 avocado, slices 2 couple of handfuls of arugula good quality EVOO balsamic vinegar (see Galley Kat Note below) Sea salt and pepper to taste Gather all your ingredients together. On your tortillas, place tomato slices on the first third, followed by mozzarella slices, avocado, and several…

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BULGAR SPINACH CHEESE BURGERS

BULGAR SPINACH CHEESE BURGERS

There are so many great recipes out there for delicious vegetarian meals that I can’t remember the last time I actually cooked a meal with meat… fish, yes but no animal has been sacrificed in my galley for ages. Captain hasn’t complained either, although he doesn’t complain, ever. He once told me that if someone goes to the trouble of preparing a meal for him, he should be appreciative of the effort… And really Galley Peeps, between you and me,…

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BASIL AOLI

BASIL AOLI

Making aoli is so easy to do. With just a handful of ingredients and an immersion blender you can whip up a wonderful sauce in seconds, to serve with your next fish dinner, use as a sandwich spread or smeared on your burger. BASIL AOLI 1/2 cup loosely packed fresh basil leaves 1 egg 1 tbsp freshly squeezed lemon juice 2 small garlic cloves, chopped 1 tsp sea salt 1/2 cup good quality EVOO Add basil, garlic, egg, lemon juice…

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SUN-DRIED TOMATO and FETA CAKE

SUN-DRIED TOMATO and FETA CAKE

I had some feta cheese staring at me from the refrigerator this morning, a morning when I felt hungry for muffins… It’s been a while since I made muffins, but I am always it seems in a boat galley frame of mind, so out came my Omnia stove top for another creation. Feta screams for something savoury, so I grabbed my last few sun-dried tomatoes, some eggs, ground up a few almonds, a little flour and some seasonings… Mixed it…

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SEARED DUCK BREAST with CASSIS WINE REDUCTION and FIG

SEARED DUCK BREAST with CASSIS WINE REDUCTION and FIG

This is just a fancy way of saying I cooked a duck breast and made a really tasty sauce by simmering blackberry liqueur, some wine and fresh figs… SEARED DUCK BREAST with CASSIS WINE REDUCTION and FIGS 1 duck breast 10-12 freash basil leaves 2 tbsp cassis sea salt & pepper 4-6 fresh figs, cut in half 2 tbsp butter 1/4 cup dry red wine 1/4 cup cassis 1/4 cup chicken stock Make diagonal cuts in skin side of duck….

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HAPPY NATIONAL CHEESE PIZZA DAY

HAPPY NATIONAL CHEESE PIZZA DAY

  HAPPY NATIONAL CHEESE PIZZA DAY! …and a delicious, gooey, cheesey pizza it was. PIZZA DOUGH 2 cups flour (plus more during kneading if needed – haha) 1 envelope pizza yeast 1-1/2 tsp sugar 3/4 tsp salt 3 tbsp oil 2/3 cups warm water (about 125 ° or as I do it onboard – baby-bottle-on-the-wrist-warm) corn meal for pizza peel Mix all the dry ingredients in a bowl Gradually add water Place all on a floured surface and knead for…

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RISOTTO ON A BOAT

RISOTTO ON A BOAT

I used to think Risotto, my all time favourite meal, was this delicious mysterious dish that could be enjoyed only in the best of Italian restaurants. Then one day while channel surfing I came upon a cooking show where (get this) a French chef was teaching the Italian host how to cook Risotto. He sautéd minced onion and garlic in some olive oil, added some rice, deglazed with white wine, gradually stirred in heated chicken broth, added some freshly grated…

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CAPRESE SOUP

CAPRESE SOUP

This soup is easy enough in its original form but it requires roasting the tomaotes and garlic. I could roast fresh tomatoes and garlic on the barbecue but thought I would try to simplify it even further. There wouldn’t always be fresh tomatoes on board and if there were I would rather use them ‘as is’ in a salad instead of sacrificing them to cooking. Garlic I usually do have a good supply of though and throwing a bulb or…

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NECTARINE CAPRESSE SALAD

NECTARINE CAPRESSE SALAD

This is such a simple, versatile and pretty salad.   Peaches or other firm stone fruit like peaches or plums can be swapped out for the nectarines. Mint can be exchanged for the basil. The balsamic vinegar reduction can be done in advance in quantity and used for adding flavour to a number of dishes or dressing up a salad. I made some for last year’s boating season and brought it onboard in a small squeeze bottle I had purchaced…

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