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Old 23-12-2013, 15:54   #271
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re: Mouthwatering Boat Recipes (mainly plant based)

It's going to be a bit tricky to blow Jobs from now on......

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Old 23-12-2013, 15:55   #272
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re: Mouthwatering Boat Recipes (mainly plant based)

Alas, he's gone where you need more than an Apple a day.....
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Old 23-12-2013, 20:45   #273
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Re: Breakfast super smoothie

Quote:
Originally Posted by Seaworthy Lass View Post
WOW! I love mushrooms. I would have a field day with these.

I would suggest freezing them (single layer to prevent them sticking, then store in a plastic bag). Drying them may be an option if their water content is not too high. Preserving them in vinegar with garlic and spices is another alternative.

Meanwhile just enjoy them fresh in salads, sauces, soup (mushroom soup is lovely), mushroom and nut burgers, risotto ...... The list is endless. Wish you could transport some over .
They pickled, dried, froze and ate them. I love mushrooms also. Many varieties in the pacific Northwest's rain forests are hallucinogenic and every year about this time we have buyers that set up shop and advertise they are buying wild mushrooms. Some of the locals make their Christmas money this way.
I wish I could send you some for Christmas I would do it in a heart beat. Ready for an adventure? Sail up this way next season and sit a spell.....or you could wimp out and take one of those air-o-planes...

B
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Old 24-12-2013, 02:51   #274
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Re: Breakfast super smoothie

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Originally Posted by bfloyd4445 View Post
I wish I could send you some for Christmas I would do it in a heart beat. Ready for an adventure? Sail up this way next season and sit a spell.....or you could wimp out and take one of those air-o-planes...

B
Britt, thank you .
Not one here to wimp out over anything but cold weather

Just awaiting the arrival of Santa. Only two hours to go (the western US has 21 hours more). I have left a plate of panforte, rum balls and almond bread and the entire bottle of Scotch, so Santa will be well fuelled as he makes his way around the rest of the globe .
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Old 25-12-2013, 13:49   #275
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Old 27-12-2013, 19:01   #276
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Red cabbage and coconut coleslaw

Coleslaw with a difference. I packed a bowl of this in our picnic basket yesterday. A light, perfect antidote for all the Christmas feasting . All ingredients keep reasonably well on board too.

RED CABBAGE & COCONUT COLESLAW

400 g carrots, grated (3-4 medium)
400 g red cabbage, finely shredded (¼ of a medium one)
½ cup shredded dry coconut (desiccated at a pinch)
½ cup sultanas
400 g tin navy beans, drained and rinsed well

½ cup toasted hazelnuts
A little extra shredded coconut

Dressing:
¼ cup lemon juice
¼ cup extra virgin olive oil
½ tsp ground rock salt
½ tsp freshly ground black pepper
2 heaped tsps Dijon mustard
2 tbsp fresh ginger, finely grated

- Combine carrot, cabbage, coconut and sultanas
- Whisk dressing and pour over carrot, mixing well
- Gently stir in the beans
- Refrigerate for a few hours to allow the flavors to infuse
- Toss through hazelnuts when serving so that they retain that lovely contrasting crunch, and sprinkle at the last moment with extra shredded coconut to give a fresh white finish (the coconut goes yellow in the mix).
Yum!

(This has been added to the recipe index in post #1)
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Old 03-01-2014, 00:40   #277
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Beetroot with walnut pesto

Few vegan dishes were made over the holiday period, but dinner tonight included one of my favourites, freshly cooked small sweet beetroot topped with walnut pesto sans the parmesan, simply because I did not have any on hand today (yes, even at home I run out of stuff LOL).

In the Dodecanese region of Greece 'Beetroot Salad' can be found on almost every taverna menu in the cooler months. It is served slightly warm in chunks and dressed simply with copious amounts of oil and finely diced raw garlic. I love adding to the garlic flavour with basil or parsley, ground with walnuts.

BEETROOT WITH WALNUT PESTO

500 g beetroot, cooked and peeled (on board I use the pressure cooker for this)
2 cloves garlic
A small bunch of basil, stripped of leaves (or continental parsley)
A handful of walnuts
About 1/4 cup of extra virgin olive oil
Pinch of freshly ground rock salt

Use a mortar and pestle, as processing the life out of pesto kills the earthy texture. Crush the garlic with the pestle, add the basil leaves and walnuts and a tablespoon of oil and grind well. Add the rest of the oil in slow slurps, pouring in just enough to make a rich glossy mixture without excess oil. At this stage if you are using grated parmesan stir in a handful (it is still excellent without). Add salt to taste.

Cut the beetroot in chunks, dollop on the pesto and top with a few extra walnuts.

(This has been added to the recipe index in post #1)
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Old 05-01-2014, 01:54   #278
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Mango and chickpea salad

This is one of my all time favourite summer salads. It both looks and tastes fabulous .

MANGO & CHICKPEA SALAD

2 mangoes, halved, scored in cubes, flesh scooped out
½ cup fresh mint leaves, finely sliced
½ cup coriander leaves, finely sliced
200 g snow peas, sliced diagonally
4 spring onions, thickly sliced
1 red onion, sliced in rings or wedges
1 red capsicum, sliced in strips

100 g baby spinach leaves

400 g can chickpeas

DRESSING:
¼ cup olive oil
2 tbsp vinegar
2 tbsp lime/lemon juice
2 red chillies finely chopped
2 tsp brown sugar
2 cloves crushed garlic

- Combine dressing in jar and shake
- Rinse chickpeas well and drain
- Marinade chickpeas in the dressing anything from half an hour to overnight (refrigerated)
- Just before serving gently toss in the mango, herbs, peas, spring onion, red onion and capsicum
- Spoon onto a bed of spinach leaves

(This has been added to the recipe index in post #1)
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Old 07-01-2014, 13:09   #279
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Waldorf inspired salad

You can't go wrong with the classic mix of apple, celery and walnuts. This recipe is lighter and fresher in flavour than normal Waldorf salad, with lemon and mint instead of parsley. Perfect summer dish. Sorry that I am temporarily out of sync with those of you trying to keep warm in the northern hemisphere, but hang in there, the sun will be out again soon .

WALDORF INSPIRED SALAD

½ Chinese cabbage (Wombok), finely sliced
3 sticks celery, finely sliced
2 red apples
1 cup water
Juice of 1 lemon
½ cup walnuts, roughly chopped

Dressing:
1/4 cup extra virgin olive oil
Juice of 2 lemons
Finely grated rind one lemon
¼ tsp ground rock salt
1 cup mint leaves, finely sliced

- Whisk dressing
- Pour over cabbage and celery (can be prepared a couple of hours ahead)
- Quarter and core apple and immediately soak in water & lemon juice to prevent browning
- Just before serving drain apple and discard liquid then combine all the rest of the ingredients and toss
- Top with a sprig of mint and a few extra walnuts

Note: I usually make it as above, but this time I had yolks left over from the pavlova, so I made mayonnaise and used a quarter of a cup of that combined with half a cup of Greek yoghurt instead of the oil and juice of one lemon. It is good either way.

(This has been added to the recipe index in post #1)
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Old 08-01-2014, 13:30   #280
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Potatoes with peas & mint

My darling husband loves potatoes and peas and mint, so this combination is just for him (I manage to sneak in the chickpeas unnoticed by marinating them first, a tip if you too have anyone in the family who dislikes the taste of them). The mmmmms of appreciation are well worth the little extra effort in preparing this .

It is good in colder weather if the potatoes are still slightly warm and this does actually really help release the minty aroma. In summer just have everything chilled.

POTATOES WITH PEAS & MINT

1 kg potatoes (I used new ones this time as they have just hit the stores)

400 g can chickpeas, drained and rinsed well

Dressing:
2 cloves garlic
½ small bunch of mint leaves
2 tblsp extra virgin olive oil
Grated rind and juice of 1 lemon
½ tsp freshly grated rock salt

1 cup peas
100 g sugar snap peas, stringed (is that the right word?)
2 spring onions, sliced
½ small bunch of mint leaves, roughly torn

- Using a mortar and pestle crush the garlic and mint with a little of the oil until almost a paste
- Add the rest of the oil and the lemon rind and juice
- Marinate the chickpeas in this several hours or overnight refrigerated
- Steam the potatoes until cooked, cool slightly, peel, halve and combine with chickpeas
- Pop peas and sugar snap peas in a pot of boiling water for about a minute, then immediately drain, rinse with cold water to cool as quickly as possible (otherwise they keep cooking and lose their bright green colour) and drain again
- Split the sugar peas lengthwise and reserve half a dozen or so of the best looking halves with small peas intact
- Combine the chickpea mix, peas, sugar peas and spring onion and mint and very gently toss
- Tip into the serving dish, decorate with the reserved sugar peas and drizzle with a tiny amount of extra virgin olive oil just to give it a slight gloss

(This has been added to the recipe index in post #1)

Fuzzy photo as it was getting dark and I am tripodless at the moment:
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Old 10-01-2014, 13:19   #281
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Tomato medley

Gorgeous colour. Gorgeous flavour. Photo tells a thousand words .

TOMATO MEDLEY

400 g mixed tomatoes, halved
½ red onion, peeled and cut in thin wedges
Handful of green olives
Handful of black olives
Tips of 1 small bunch of basil

Dressing:
2 cloves garlic
leaves of the rest of the bunch of basil
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
¼ tsp freshly ground rock salt

- Using a mortar and pestle grind the garlic and basil with a splash of the oil until a rich green paste forms
- Add the rest of the oil and vinegar and salt and mix well
- Scatter the tomatoes, onion and olives on a large flat serving dish
- Dollop on the dressing (don't toss as everything just goes brown from the balsamic and the fresh basil wilts)
- Top with the basil tips
- Drizzle with a little extra olive oil
- Serve immediately

(This has been added to the recipe index in post #1)
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Old 14-01-2014, 12:06   #282
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Chinese style fried quinoa

I had a lot of success substituting rice with quinoa in Tabbouleh, so last night (despite the heat) I made Fried 'Rice' with the same substitution. Yum!

Don't skip the sesame oil. The fragrance of this when it hits the pan sings "Chinese" just as much as the addition of soy.

CHINESE STYLE FRIED QUINOA

2 tbsp extra virgin olive oil
1 tsp sesame oil
¾ cup onion (2 small), finely chopped
1 cup carrots, peeled and cut in matchsticks
1/2 cup peas, fresh or frozen

Assorted vegetables, yesterday I used:
1 small bunch broccollini, tips chopped off and stalks very finely sliced
1 small bunch asparagus, tips removed, tender bits of stalks sliced, tips blanched and cooled in cold water
2 cups bean shoots

3 tablespoons light soy sauce
4 cups cold cooked quinoa, spread on a tray to cool and dry out a bit, then fluffed up (made using I cup quinoa and 2 cups water)

(If not vegan:
2 eggs, lightly beaten
½ tsp soy sauce
½ tsp sesame oil
1 tsp extra virgin olive oil
- Mix egg with ½ tsp soy and sesame oil
- Heat 1 tsp oil in a wok, swirling around, add egg and continue to swirl until egg sets
- Flip and briefly cook the other side
- Set aside and chop in thin strips)

- Prepare vegetables. Cut the ones needing the longest cooking time into small/thin pieces (generally also cook these first)
- Sauté onion in 2 tbsp of oil, then increase heat
- Add carrot, broccolini stalks and asparagus stalks and stir fry a few minutes
- Add broccolini and peas (if fresh) and stir a couple of minutes more
- Add soy and mix well
- Add quinoa and continue stirring until heated
- Add bean shoots and stir briefly
- Spoon into serving dish
- Top with asparagus tips (and egg if using).

(This has been added to the recipe index in post #1)
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Old 15-01-2014, 22:37   #283
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Watermelon Gazpacho for 43 deg C days (or for those of us who don’t do metric: 109 F)

I don’t have exact amounts for many of this summer soup’s ingredients, because that’s how I operate, but if you taste it toward the end you can make easy adjustments to correct the heat, sweetness, acidity or viscosity by adding, for example, more jalapeno, watermelon, vinegar or…more watermelon.

Pour the last of the pina colada out of the blender and drink it, because it is hot outside.
Rinse it out.
Toss the following into it:
  • 2 tomatoes, cored and peeled
  • A small jalapeno, de-seeded and de-membraned (depending on your heat tolerance)
  • A nice fat chunk of seedless watermelon, cut into manageable sized cubes…1 ½-2 cups
  • 1/2 cucumber, peeled, de-seeded and cut into chunks
  • 1 T sherry vinegar (almost any kind will do, but sherry is my favorite)
  • A small shallot (or ¼ white onion), peeled and roughly chopped
  • 1 tablespoon Italian parsley, chopped
  • Salt and pepper (sea salt is best, followed by Kosher, followed by iodized table salt)
Put the lid on the blender, puree on slow speed, remove the lid and emulsify in while running:
  • 1/3 C extra virgin olive oil
Pour into bowls and garnish with any or all of the following:
  • Watermelon, small dice
  • The remaining cucumber, small dice
  • Croutons
  • Chopped parsley
  • Goat cheese
  • A quick drizzle of the olive oil

Very refreshing.
Hope you like it.
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Old 15-01-2014, 23:09   #284
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Re: Watermelon Gazpacho for 43 deg C days (or for those of us who don’t do metric: 10

Quote:
Originally Posted by Ham and Eggs View Post
I don’t have exact amounts for many of this summer soup’s ingredients, because that’s how I operate, but if you taste it toward the end you can make easy adjustments to correct the heat, sweetness, acidity or viscosity by adding, for example, more jalapeno, watermelon, vinegar or…more watermelon.

Pour the last of the pina colada out of the blender and drink it, because it is hot outside.
Rinse it out.
Toss the following into it:
  • 2 tomatoes, cored and peeled
  • A small jalapeno, de-seeded and de-membraned (depending on your heat tolerance)
  • A nice fat chunk of seedless watermelon, cut into manageable sized cubes…1 ½-2 cups
  • 1/2 cucumber, peeled, de-seeded and cut into chunks
  • 1 T sherry vinegar (almost any kind will do, but sherry is my favorite)
  • A small shallot (or ¼ white onion), peeled and roughly chopped
  • 1 tablespoon Italian parsley, chopped
  • Salt and pepper (sea salt is best, followed by Kosher, followed by iodized table salt)
Put the lid on the blender, puree on slow speed, remove the lid and emulsify in while running:
  • 1/3 C extra virgin olive oil
Pour into bowls and garnish with any or all of the following:
  • Watermelon, small dice
  • The remaining cucumber, small dice
  • Croutons
  • Chopped parsley
  • Goat cheese
  • A quick drizzle of the olive oil

Very refreshing.
Hope you like it.
I humbly suggest that this recipe may be improved by actually leaving the pina colada dregs in the blender .

Pink tinged Himalayan rock salt is my number one preference rather than sea salt, and not only because it is pink. It has traces of lots (suitably vague here) minerals, including iron oxide that lends my favourite colour to the salt. It has a distinctive taste - and no, I don't mean just 'salty' LOL.

Many thanks for posting this. I will try it out tomorrow if cut watermelon survives my cycle back from the shops in the heat . I will sneak on the chèvre after I take the photo, so no vegans get upset.
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Old 20-01-2014, 05:26   #285
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Radicchio, pear and walnut salad

The heat wave it over here . It plummeted 20 degrees in about an hour on Friday, so watermelon soup making is on hold.

Salad tonight was inspired by a Jamie Oliver recipe. It was absolutely perfect after a great day on the water. The peppery rocket and almost slightly bitter radicchio were beautifully balanced by the sweetness of the pears and the touch of honey in the dressing. It is still good without the blue cheese if you are vegan, but the addition of it really lifts this salad to another level.

RADICCHIO, PEAR & WALNUT SALAD

½ radicchio, leaves separated and finely shredded
1 large handful wild baby rocket
2 pears
1 cup water & juice of ½ lemon
Handful walnut halves

(Optional: Crumbled blue cheese if not vegan)

Dressing:
1 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
1 small teaspoon honey
Freshly ground rock salt and pepper to taste

- Combine shredded radicchio and rocket and pop it on a serving platter
- Combine dressing in a jar and shake well
- Halve, core and slice pears
- Dip in lemon to stop browning and drain
- Drizzle dressing over leaves (don't toss)
- Arrange pears on top, tucking a few in deeper
- Scatter on walnuts
- Drizzle on a tiny amount of extra oil

Crumble on the cheese if using. Apologies to the vegans but I couldn't resist . This recipe will still pass muster without the cheese.

(This has been added to the recipe index in post #1)
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