Cruiser Recipes
As we have sailed around, I seem to have collected recipes from other cruisers, generally to make use of local produce or to fill gaps where things aren't available in the local markets (or to make delicious things with stuff from the dried/canned goods locker). I am now making a concerted effort to get recipes from our friends as mementoes.
This is the collection to date. If I haven't got one from you, please feel free to email me one. (See contacts page)
Beyond Smoked Chicken & Lemon Cream Pasta
Wendy Lyons, Beyond
400gm shell pasta 1 tbsp good olive oil
1 leek garlic
1/2 tsp chili flakes 2 tsp lemon zest
1 tbsp lemon juice 1/2c dry white wine
1 1/4c cream 1/3c toasted pine nuts
1 smoked chicken breast sliced (or normal if no smoked)
parsley, chopped
Cook pasta. Fry leek, garlic, chicken & chili in oil for 3 mins . Add zest, juice & wine. Simmer 5 mins until 2tbsp liquid remains. Add cream, simmer 5 mins. Add sauce to pasta with pine nuts & parsley.
Kaitorete Crumpets
Annabel, Kaitorete
300ml warm milk 1/2 tsp sugar
3/4 tbsp yeast 12gm butter
pinch salt 250g flour
Scald milk, cool to luke warm. Stir in sugar & yeast, add melted butter & salt. Sift in flour to make thick batter. Cover and raise for 30 minutes. Grease a hot griddle, drop in spoonfuls. Brown on one side about 5 mins, then turn & brown the other side.
Roni's Cracka Banana Cake
Roni Schulman, Cracka
4 tbsp butter 1 c sugar
1 egg 2 mashed bananas
1 tsp baking powder 1 tsp baking soda
2 tbsp milk 1/2 tsp vanilla
11/2 c flour
Cream butter & sugar. Dissolve baking powder & baking soda in milk. Mix all ingredients pour into greased tin and bake for 40 mins at 180 C.
Crazy Chocolate Cake
Nonie McKeown, Ophia
An essential for when you absolutely MUST take a cake to a village, but have no supplies. Needs to be eaten the same day, but not a problem usually!
1 1/2 C flour 1/2 t salt
1 t baking soda 1 C sugar
1/2 t baking powder 3Tbsp cocoa
1 t vanilla 5 Tbsp oil
1 C cold water 1 Tbsp vinegar
Sift together first 6 ingredients. Make 3 holes in the mix and add vanilla, vinegar and oil into the holes. Pour cold water over all and stir until mixed.
Grease & flour an 8" tin. Bake at 350F for 25 mins.
Easy Passionfruit Tart
Jennifer Eaton, Mystic Rhythms
1 c desiccated coconut 3/4 c sugar
1/2 c flour 4 eggs
1 1/3 c plain flour 125g butter
1/2 c passion fruit pulp 1 tbsp lemon juice
Preheat oven to 180 C, grease 24cm pie dish. Combine coconut, castor sugar & sifted flour in a large bowl. Add lightly beaten eggs, milk, melted butter, passion fruit & lemon juice & mix well. Pour into prepared dish. Bake 45 mins or until tart is lightly browned & set. Dust with icing sugar.
Impossible Coconut Tart
Jennifer Eaton, Mystic Rhythms
4 eggs, lightly whisked 1 c sugar
1/2 c flour 1/2 c butter
1 c desiccated coconut 2 c milk
Mix all ingredients together in a bowl. Place in greased pie dish. Bake 1 hour at 180C.
The Stray Dog
Stephanie Parry, Mico Verde
Splash of Pernod, ouzo or other licorice-flavored spirit
1½ ounces vodka
1 tablespoon Cointreau
1½ teaspoons fresh lime juice
1 ounce pomegranate juice (fresh or Pom Wonderful brand).
**Splash some Pernod in a chilled cocktail glass, swirl it around well, then
dump it out. Add ice to a cocktail shaker and pour all remaining ingredients
into it. Shake and strain into glass.
*Yield*: 1 cocktail.
Wendy from Beyond & Jill road-testing The Stray Dog on Daemon, Westhaven Marina, Auckland, Jan 2007.
Curried Coconut Soup
Nicole , Dreamkeeper
4C H20
1T vegetable oil
11/2C red lentils rinsed
3/4t salt
1 can coconut milk
1T butter
1 onion diced
4-6 cloves garlic minced
1T grated/minced ginger root
1t turmeric
1t ground coriander
1t ground cumin
dash of cayenne
juice of 1 lime
1. Combine H2O, oil and lentils in a pan, boil and reduce to simmer 20 min, stir
2. Melt butter in skillet over med heat, add onion, garlic, ginger sautee until
onion is golden brown
add spices toast 2 minutes. Add mixture to soup and the lime juice. Cook 10 min
stirring often. The soup is done when the lentils dissolve.
If you make the soup in advance the flavors will develop.
Long-life Coleslaw
Penny Burgess, Long Tall Sally
1 head of cabbage, shredded
1 cup chopped onion
1 cup green peppers, chopped
7/8 cup of sugar or sugar substitute
1 cup vinegar
3/4 cup oil
1 teas salt
1 teas celery seed (I used celery salt and omitted the above salt)
1 teas dried mustard
In a large bowl place cabbage , onion and peppers. Sprinkle sugar over the
cabbage mixture and stir. Set aside. In saucepan, combine vinegar, oil, salt,
celery seed and mustard. Bring to a boil and remove from heat. While the vinegar
mixture is still hot, pour over cabbage mixture. Allow to stand overnight. Keep
in a covered container. This slaw will keep two weeks without refrigeration and
improves with age!
Artichoke Appetizers
Penny Burgess, Long Tall Sally
1 can of non marinated artichokes, chopped
1 cup mayonnaise
1 cup Parmesan cheese
1/2 cup softened cream cheese
Mix together and place in an oven proof dish. Bake for 30 to 40 minutes until
top is slightly browned. Serve with crackers
I usually double the amount of artichoke - the other amounts can vary depending
on supplies at hand - the end result should just be a tasty mixture that holds
together on a cracker.
Salt Water Bread
Joan Stallard, Blue Dolphin
1 1/2 C salt water 1 Tbsp sugar
1 Tbsp yeast 4 C plain flour ( or 3 C flour & 1 C seed mix)
Dissolve sugar & yeast in water, add the flour and stir well. No kneading necessary. Grease and flour a heavy saucepan with a well-fitting lid. Place dough in pot, put lid on and leave 2 hours to rise in a warm place. Cook over a very low flame for about 40 mins, remove and turn the loaf upside down, then cook for another 20 mins or so until cooked.
Pineapple Wine (This is at your own risk! Jill)
John Stallard, Blue Dolphin
skins of 1 1/2 - 2 pineapples
5-6 litres warm water
1 - 1.5 kg sugar (any sort)
3/4 - 1 tsp yeast
Dissolve yeast & sugar in warm water and wait until it starts working. Add the pineapple skins and leave for 2 -3 days in a warm place (engine room). while vented to let gas off. Strain, bottle with loose caps. Drink when at your preferred level of dryness - the longer you leave it the drier it gets. Refrigerate to stop it getting drier.