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- Mango Sorbet
|At Anchor Recipes - Desserts|
Who doesn't love ice cream? We sure do, but our freezer will not keep it frozen in this heat so I had to figure out a better way to get our fix.
Sorbet is a super-easy and fun treat to make on a boat. Pretty much any fruit can be used. Raspberry-Banana is always a winner, as is Banana with some chunks of dark chocolate. Here I use fresh mangos.
Don't over-freeze sorbet as you want it to be the consistency of a nice smooth gelato. I pour the sorbet into small ziplock bags and stick them right onto the evaporator plate of our freezer for a few hours. When I'm ready to serve I knead the bag until the sorbet is smooth. Then I cut a small corner into the bag and squeeze the sorbet into a bowl.
I use my stick blender to mix up the sorbet. It works well on the inverter and doesn't take up much space.
1-2 ripe Mangos or other fruit
2 Tablespoons Honey
1 teaspoon vanilla
1-3 limes* or lemon to taste
Whip everything together with a blender, food processor or stick-blender. Add more of any ingredient to taste. Pour into ziplock bag. Freeze.
* I use the tiny Mexican limes so add regular sized limes/lemons slowly
- Pumpkin Quiche
|At Anchor Recipes - Dinner|
(1st batch ingredients)
1 cup Bisquick
3 cups peeled and shredded pumpkin (see note on bottom of page)
1 small can green beans (French cut)
1 small diced onion
dash of salt, pepper, and any spices you like
(2nd batch ingredients)
1/2 cup oil
1/2 cup shredded cheese
mix together all ingredients from 1st batch
add ingredients from 2nd batch
gently mix with a wooden or silicone spoon to make a batter
grease a 9x13 pan with a little oil
pour quiche mixture into pan
bake (uncovered) at 350 degrees F for 40 minutes or until golden brown
Note: I use Caribbean pumpkin (dark green skin/orange inside), but any hard pumpkin will do
- Cranberry Orange Scones
|At Anchor Recipes - Breakfast|
I love Starbucks' Cranberry Orange Scones but they don't have them in Mexico so I set out to recreate them. My captain says these are even better! They were actually quite easy to make in my galley. I included lots of substituions if you don't have some of the ingredients. Make sure you knead this VERY briefly as it will get tough if you over-knead.
3/4 cup buttermilk or 3/4 cup plain yogurt (or coconut milk, soy milk or regular milk, etc)
1 egg (or 1/4 cup applesauce)
2 3/4 cups flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup cranberries (chopped if fresh or frozen) I used dried whole
1/2 cup sugar
1 orange, rind of
If you want icing:
1 tablespoon butter
1/4 cup icing sugar
Preheat oven to 375 degrees.
Beat buttermilk and egg in small bowl and set aside.
In a large bowl, measure flour, baking powder, baking soda and salt.
Cut in butter until mixture resembles small peas.
Mix in cranberries, sugar and orange rind.
Add buttermilk mixture and stir until soft dough forms.
Using your hands, form dough into a large ball and place on floured surface.
Knead about 10 times Pat into two circles about 1 inch thick, place on ungreased cookie sheet.
Score the tops of both circles to make 8 wedges on each, if making for a buffet, for regular scones, score each circle into 4 wedges.
Sprinkle with sugar before baking if not using icing. Bake scones for 15-20 minutes or more depending on thickness
While still warm, brush with butter and sprinkle with icing sugar if desired.
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|We did! The people that bring you this fine website are finally full time cruisers themselves! Follow our journey aboard Camille at www.pacificsailors.com |
Galley Gadget | Soda Maker
Not enough room on board to carry a large variety of sodas? Don't feel like carrying hundreds of cans of soda to your boat during provisioning? Save space and your back, and get huge variety by making it yourself with this handy gadget! Just fill the included reusable carbonating bottle with water, add the flavoring of your choice, screw it into the machine and press the large button on top to add fizz. When the bottle is empty simply rinse it and use it again - no trash to store. Oh, and if that wasn't enough... it doesn't use any electricity!
Featured Galley Chef | Carolyn Shearlock
| GalleySwap member Carolyn Shearlock has enjoyed cooking since she was a young girl helping her mother. While still in grade school, she learned to cook most things from scratch as well as over a wood fire with no refrigeration while camping. Add in the fact that her dad had worked his way through school as a butcher and taught her about various cuts of meat, cutting up a chicken and boning it, and she had an excellent foundation for living aboard a cruising sailboat outside the US. Read more... |
pressure cooker pasta (yes, really)
|At Sea Recipes - Dinner|
|Cook pasta in your pressure cooker to save water and not risk splashing on yourself, and all the other worries about cooking at sea. Sounds unlikely to do this in a pressure cooker, but this has become our go-to method. Simply put good quality pasta in the bottom of the pressure cooker. Short shapes like macaroni or farfalle; spaghetti doesn't work. Add a small can of tomato sauce, 8 oz for 2 people. (Bonus - even cheap tomato sauce tastes good with this method.) Add water to bring the total level of liquid to just cover the pasta. Cook for about half the time the package calls for. That's it. No wasted fresh water.|
The original recipe "Angry" (spicy) Butterflies is from the Hip Pressure Cooking site.
Galley Gadget | Hanging Food Dehydrator
Wish you have more fresh fruit on long passages? Dehydrate your foods naturally without electricity.
This food dehydrator/dryer folds flat for easy storage on board.
Suitable for all types of fruits and vegetables. Also great for jerky. Can be used to sprout seeds and wheat-grass, too!
Congratulations to another book winner!
We've got a winner! GalleySwap member Bob from s/v Sisiutl posted well over 20 recipes to receive Nancy Aadland's excellent cookbook "Notes from the Galley". Bob is currently cruising in Malaysia after having set sail in 2002 from Seattle.
About the book and author
For several years, Nancy wrote a monthly column about cooking and provisioning on boats based on her experiences as a weekend sailor, live-aboard, and cruiser. “Notes from the Galley” is a collection of over 250 tried and true recipes from Nancy’s galley, stories about the recipes, photos of cruising destinations; and helpful hints. You’ll find breakfasts, lunches, dinners, appetizers, and special occasion menus – all are great tasting and easy to prepare. For a sample of her recipes visit Nancy's GalleySwap profile and click on "Articles".
Nancy Aadland (The Galley Slave) and Jim Aadland (The Captain) are airline pilots who retired from the Federal Aviation Administration to sail the seas in their 41’ Morgan Sailboat, Solitaire. Experienced in both sail and power boats, Nancy and Jim taught classes in navigation, weather and boating safety. After six years as full-time live-aboards, they now spend their winters cruising in the Bahamas and their summers in Florida.
Join us on Facebook to be the first to hear about our January give-away! And this time it won't be a book...
Galley Gadget | Human Powered Espresso Maker
|I just came across this handy espresso maker which requires no electricity and is very small at just 11¾"H x 8"W x 5”D. Just add boiling water and press its arms gently down for an easy, quick hit of fresh-brewed coffee anytime, anywhere. Who says you can't have it all? |
If you don't want to spend quite that much (and who really does?) there is also the AeroPress coffee and espresso.
Featured Galley Chef | Sandie Parker
|GalleySwap member Sandie has been a first mate for 15 years. She has always loved to cook, but never knew it would turn into a career at this stage of her life. Cooking on the boat was a real challenge for her to create easy meals, with little space, that were semi-gourmet, easy on the eyes, and down right good to eat. Fellow boating friends would always want her recipes of the dishes she took to their weekly potlucks. That is the reason for the cookbooks, “Sandie’s Galley” and “Gone Overboard.” Read more... |
Galley Gadget | No More Clumpy Salt
|Is your salt getting clumpy? Try getting an all acrylic grinder. No parts to rust and no need to add rice to your shaker. I even use it right over my steamy pot... If you shop at Trader Joe's you can buy their all acrylic salt grinder for a couple of bucks and just keep on refilling it. If you're not lucky enough to have a Trader Joe's nearby, you could order the Olde Thompson grinder from Amazon. They also make grinders for many other seasonings. No more clumps! |
| now has stainless steel water bottles! Eco-friendly and compact, they're sure to help quench your thirst! Made of 18/8, food-grade stainless steel without lining, BPA, or other toxins.|
Also check out our other goodies like aprons and eco-friendly shopping totes.
Only $19.49 - Support GalleySwap and click here to order