BACON JAM

I made Bacon Jam last year to bring onboard. It goes very well with Camembert or Brie… and a glass of wine for an after sail snack…       It also keeps very well and like caramelized onions is a delicious addition with grilled meats, on scrambled eggs and in sandwiches. My favourite is to spread on toast, top with a poached egg and […]

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ARTICHOKE SPINACH HUMMUS

I am thinking I may have to find some way of ‘blending’ onboard. There are so many yummy recipes for soups, sauces and dips that require pureeing. A friend said that next year she will bring her battery operated blender should we ‘need’ a Marguerita or three whipped up… But space is at such a premium that I still haven’t quite come to terms with […]

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ROASTED RED PEPPER DIP

    Roasted Red Pepper Dip Ingredients: 1 small Onion chopped 2 cloves Garlic sliced 1/4 cup olive oil 12 ounces Roasted red peppers approx 1-3/4 cups 1/2 cup Walnuts 1/2 cup Fresh basil packed 1 slice White bread chopped 2 tablespoons Lemon juice Salt & pepper to taste     In skillet saute garlic and onion in oil till tender and transparent. I have […]

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