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Recipes

A Little South African Food History

Even though I have travelled extensively and have adopted the flavors and recipes of other cultures, my cooking is naturally greatly still influenced by my South African roots, our cooking methods, flavors and recipes. South Africa is reknowned for it's fabulous and and diverse cuisine. We are known as the "Rainbow Nation" not only for our 11 official languages, our blending of European, Asian, African cultures and traditions but also for our ability to embrace our diversity and this is totally reflected in our food...the aromatic spicy flavors of Indian and Portuguese, rich and light French cuisine, the sweet and spicy flavors of Malaysian food and the hearty comfort foods from the Germans and Dutch combined with some earthy African flavors of venison, roots and seafood. It all makes for a culinary delight! Read More>>

Jiffy Chocolate Mousse

catamaran guru recipes jiffy chocolate mousse

This recipe is from my good friend, Monica, who visits on our boat often. Her recipe produces a rich and delicious chocolate mousse in minutes. It is the easiest dessert to make in a pinch and will wow your guests (if you leave any in the bowl for them!).

Place the following in a blender:

  • 6 oz. semi-sweet chocolate bits
  • 1 egg
  • 2 tablespoons sugar
  • 1 teaspoon instant coffee
  • 1 teaspoon vanilla
  • 1 pinch of salt
  • 3/4 cup of milk, heated to boiling point

Heat 3/4 cup of milk to boiling point. Add all ingredients including the milk to a blender. Blend at slow speed (careful, it's hot!) for 1 minute or untill chocolate bits are completely melted.

Pour into ramekins, cups, or small glasses and chill. Top with whipped cream or Cool Whip topping before serving. Enjoy!

Creamy Macaroni And Cheese

Creamy cheese and macaroni recipeMy good friend and former "yachtie" Caroline, has sent me this yummy recipe. It is perfect comfort food and so rich and creamy! There are two schools of thought about macaroni and cheese: some like it crusty and extra-cheesy, while others prefer it smooth and creamy.

But most people are delighted by any homemade macaroni and cheese. It is light years ahead of the boxed versions. This creamy version has one powerful advantage for the cook: it is made with dry pasta, so there's no need for precooking. The pasta cooks in the oven, absorbing the liquid from the dairy products.

Recipe By: NYT Cooking
Serving Size: 8

Bahamian Conch Fritters

conch frittersIndigenous to the Bahamas, queen conch fritters are one of the most popular dishes in the islands. Each family has Bahamian Conchits own recipe, spice combinations, and flavors to keep their fritters unique and true to their own family traditions.

Conch fritters are savory, fried balls of dough that contain chopped conch, some chopped veggies, and spices. 

Conch is a type of large sea snail. There are six kinds of conch found in the area, but only Queen Conch (the largest) is eaten in the Caribbean. It’s estimated that over half a million pounds are consumed each year! 

Try this traditional conch fritter recipe from my Bahamian friend, Susan. It is easy to prepare and the result is a delicious Bahamian treat that’s a great snack or the perfect appetizer.

Roasted Chickpeas

Roasted chickpeas

This roasted chickpeas recipe is so simple to make and really great with a beer or a cold glass of white wine. Best of all, it's a healthy protein-packed snack. My good friend, Caroline Lewis from S/V Thalia, graciously shared this recipe. Read their blog where they have some gorgeous pictures and Caroline really writes well.

Ingredients:

  • 1 15-ounce can chickpeas (also called garbanzo beans), preperably organic
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon kosher salt or coarse sea salt
  • 1/4 teaspoon ground cumin OR 1/4 tsp chili powder and 1/8 tsp cayenne for some spice

Yummy Sourdough Beer Bread in Your Galley

12tomatoes sourdough beer breadInspired by 12Tomatoes 

When cruising especially out in the ocean, it is not possible to pop into the provisioning store for a loaf of bread. So the alternative and yummier choice is to bake your own bread in the galley. And, although it takes a little time, in the end it is so yummy. We love sourdough and on our recent crossing to bring our new Lagoon 450S home to Florida, this was our bread of choice! You can use this bread in many ways for sandwiches, topped slices for hors douerves, or even a delicious soup bowl as its hard shell holds up well. You can make your own sourdough starter from scratch, just be sure to plan ahead for that!

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