"We eat very well on Our Dreamtime but I'm not about slaving away in the galley for hours to feed the crew. I would rather be sitting with a sundowner in hand with everyone else than spending hours at the stove top.
In this blog I show how I go about just that and include plenty of tips and recipes all of which I have cooked in our galley.” - Karen
Bread is a staple that isn't as freely available once you leave harbour and set sail so baking your own on board becomes a must. Karen produces a very nice plain bread but the creative streak in her won't let things rest there.
Here's a few different options she has come up with on Our Dreamtime.
Pumpkin Pie Damper
Keep checking back to see what's new. Recipes are posted regularly.
Like onions I can't live without Garlic. Lucky for us on boats its long lasting can be kept in many different forms and brings great taste to the most ordinary ingredient. Garlics close relatives include the onion, shallot, leek, Chive and Chinese onion. With a history of several thousand years of human consumption and use, garlic is native to the region between the Mediterranean and China, and has long been a common seasoning worldwide. It was known to Ancient Egyptians! and has been used both as a food flavoring and as a traditional medicine. Slaves building the pyramids were given garlic to give them strength. The first workers strike then occurred when, to save money, they removed the garlic from their slaves diet. And a garlic clove in past times was worn around the neck to ward off evil. During World War I soldiers depended on garlic for its antiseptic properties, they used the garlic juice on swabs of sterile sphagnum moss. It was said that this prevented gangrene and sepsis …
Steeped in history and lapped by the turquoise blue Mediterranean sea, Greece is home to some of the finest ingredients in the world. Sample them in a traditional Greek dish along with a glass of ouzo, just doesn't get any better. One of the best parts about traveling is tasting the food. I am never disappointed by the discovery of a completely different palate, a new array of tastes and textures and smells and ways of eating. With the opportunity to immerse ourselves into the Greek culture for 3 months this summer had my mouth literally watering, after all it is a foodies dream made in heaven.
What we didn’t realise was we would be sailing the famous Peloponnese region of Greece. This region displays monuments from every period of the eventful Peloponnesian history great archeological sites such as ancient Olympia, Epidavous, Mycenae and Tirynth, Byzantine churches, unique settlements and amazing castles. It's natural beauties such as mountains, forests, rivers and caves sur…
In Greece, frying up a batch of saganaki, or fried cheese, is a real art. The perfect batch consists of cubes or thick slices of cheese that have been fried perfectly so that every side of the cube has a golden, crispy crust while the inside remains soft and melted. My previous experience of Saganaki has been disappointing as restaurants located outside of Greece often have the wrong idea of what saganaki really is. They think that by melting some Greek cheese and serving it on a plate that they have created the real thing. This couldn’t be further from the truth. We could not resist the traditional form, indulging ourselves at an given moment.
Saganaki is a popular Greek entrée or appetiser which incorporates various Greek dishes named for the small round two-handled frying pan in which they are made, the best known being a fried-cheese version. However you will find different meats, vegetables, or even seafood with cheese, panfried or broiled and served as "Saganaki" as m…