Today's Recipe

Today's Featured Recipe

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Pancetta Egg Tartlets


Olive oil spray
12 slices hot or mild pancetta (alternatively Bacon)
350g wedge fresh ricotta cheese
2/3 cup finely grated parmesan cheese
1/4 cup finely chopped parsley
1/4 cup finely chopped chives
1 tbs of Dried Mixed herbs
12 small eggs, eggs can be larger depending on the size of your muffin cases.
Salt and ground black pepper, to taste

Let's get Cooking

Lightly spray a 12 hole muffin pan with oil. 
Carefully line each hole with pancetta.
Combine ricotta, parmesan, parsley, chives in a small bowl, season generously with black pepper.
Spoon ricotta mixture into the pancetta, pressing down firmly. They should half fill the cases.
Gently crack an egg into a cup and then pour each into the prepared muffin cases.
Bake at 180°C for 20 minutes, until edges are golden and eggs are set.
Cool for 2 minutes in the pan, then remove tarts to a cooling rack. 
Serve tarts warm, or at room temperature, garnished with extra chives if desired.

Blueberry and Apple Pies

Blueberries shine in this pie! Making a pie is the perfect way to celebrate the brief blueberry season in summer. If fresh blueberries are unavailable, however, use frozen blueberries. I love the taste of mouth watering Fresh Blueberry Pie! Yum! This blueberry and Apple pie is probably the best I have ever tasted. I hope you will enjoy it, too! Recipe 👇

Makes 1 large or 6 small


125 grams unsalted butter
1/2 cup caster sugar
1 egg
1 tsp vanilla essence
1 cup self-raising flour
2/3 cup plain flour


1 large Granny Smith apples, peeled, cored, diced
1 tsp finely grated lemon rind
1/3 cup caster sugar
1/4 cup water
300g blueberries
2 tbs of Caramelised Balsamic vinegar

To Serve

2 tablespoons icing sugars 
Pouring cream or vanilla custard, to serve

Let's get Cooking

To make the filling, place the apple, lemon rind, sugar, balsamic vinegar and water in a saucepan over low heat. 
Cover and simmer for 10 minutes or until apple is soft. 
Add the blueberries and simmer for 1 minute. 
Set aside to cool.

Meanwhile to make the pastry, beat the butter and caster sugar in a bowl until pale and creamy. 
Beat in the egg and vanilla. 
Sift the combined flour over the butter mixture and stir to combine. 
Turn onto a lightly floured surface and knead until smooth. 
Wrap dough in plastic wrap. 
Place both dough portions in the fridge for 30 minutes to rest.
Preheat oven to 180ºC. 
Roll out the dough portion on a lightly floured surface until about 1 cm thick
Grease and flour your tins ... I used 6 x flan tin you could use a round 20cm springform pan. 
Cut the pastry into two for 1 pie or into 12 for 6 x flan tray.
Line the pie tins with the pastry leaving about .5 cm overlapping the top.

Strain the filling through muslin to remove any excess moisture and transfer to the prepared flan tins.
Now top the pies with remaining pastry, press the base and top together around edges and trim. 
Spike the top of pies for air vent.
Bake for 30 minutes. 
Set aside in the pan for 10 minutes to cool. 

To serve
Dust with icing sugar.
Serve warm with cream or custard.

Sicilian Eggs

This is one on Our Galley's favourite dishes. We love to serve this when we have guests onboard for breakfast. To dip crusty bread into this beautiful rich tomato sauce with the egg yolks running through takes us right back to the sensational island of Sicily.

Sicilian Eggs 
serves 4


1 tbsp olive oil
1 medium onion, finely chopped
4 cloves garlic, coarsely chopped
2 jalapenos, seeded and finely chopped
1 large ripe tomato diced
2 Chorizo sausages coarsely chopped
1 can chickpeas, drained
2 tsp smoked paprika
1 tsp ground cumin
2 tbs Garlic and Herb Spice blend. (See our spice blend recipes)
1 can of canned tomatoes, 
salt and freshly ground black pepper
1 cup coarsely crumbled feta
4 large eggs (I used duck eggs)
1 tbs chopped flat-leaf parsley

Let's get Cooking

Preheat oven to 260C 
Heat oil in a large ovenproof skillet over medium-high heat.  
Add onion, garlic, tomato, and jalapenos, stirring occasionally, until onion is soft, about 5 minutes.  
Add in the chorizo 
Cover pan and allow to cook about 3 minutes.  
Add chickpeas, paprika, and cumin and Herb Blend and cook for 2 minutes longer.
Add can of tomatoes and their juices.  
Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes.  
Season to taste with salt and pepper.
If serving to a large group, sprinkle feta evenly over sauce.  
Crack eggs one at a time and place over sauce, evenly apart.  
Transfer skillet to oven and bake until whites are just set but yolks are still runny, 7-10 minutes.  
Serve in pan with fresh soughdough toast for dunking and scooping
Garnish with parsley..
Alternate Serving suggestion
Put the tomato chickpea sauce into individual ramekins, topped crumbled feta and brake the eggs over the top.  
transferred the ramekin to the oven and baked for 7-10 minutes as per the previous instructions.  
makes for a great presentation for breakfast guests.

Apricot and Chickpea Chicken

a family favourite with a modern twist

Apricot and Chickpea Chicken

serves 4

2 onions, sliced
600g chicken breast fillets, cut into chunks
12 Dried apricots (soak in some stock until plump)
1 can of Chickpeas (rinsed)
1 cup chicken or vegetable stock
2 heaped tbs whole fruit apricot jam
2 tbs of Nomad Spice Blend (see Our Galleys Spice page for recipe) Spice Recipes
a good grind of black pepper

Serve with Cous Cous

Let's get Cooking 

Sauté the onion over a medium heat in a little olive oil until softened.
Add the chicken and brown on both sides.  
This should take about 5 minutes.
Mix the Nomad Spice blend into stock. 
Pour in the stock and deglaze the pan, allowing all the caramelised pan juices to combine with the stock.
Add the apricots and chickpeas. Simmer for about 2  minutes or until the chicken is cooked through.
Add the whole fruit apricot jam as well as a good grind of pepper then mix through.
Taste your sauce and adjust where necessary to your palate – adding a touch more stock or jam if necessary. 
Your apricot sauce should be lovely thick, tasty and glossy.
Serve over Cous Cous

Cranberry and Mojito Muffins

These are a great adult twist to your normal Cranberry Muffin

Cranberry Mojito Muffins

makes 12


3 cups flour
2 tbsp baking powder
½ tsp salt
½ cup butter (softened)
½ cup sugar
Mojito Sugar (1 tbs of Rum Essence, 2 tbs of Lime juice, 1/4 cup of castor Sugar mixed well)
1 cup coconut milk
2 eggs
1 cup dried cranberries
1 tsp lime zest + extra for serving.

Lets get Cooking

Preheat the oven to 180°

Line your 12 Muffin Cases

In a small bowl combine the flour, baking powder and salt

In a large bowl combine the butter and sugars.

Using an electric hand mixer, combine the butter and sugars. 
Add the coconut milk and egg, combine well. 
Add the flour mixture.
Once the batter is well mixed, hand mix in the cranberries and lime zest.

Mix together then spoon the muffin batter into lined muffin tins. 

Bake for 25-30 minutes.

Dust with icing sugar and lemon zest. Serve warm with fresh whipped cream

15 Minute Quick and Easy Chicken Stirfry

Sometimes we just need to get dinner on the table. This a quick recipe for those times. you can marinate the chicken in advance to make the process quicker when the time comes. Its also a great recipe for using up the end of the weeks vegetables, use what ever is in the fridge.

Serves four with rice


500 grams chicken cut into strips
5 cups of vegetables chopped roughly (use what ever you have)
1 onion chopped into wedges
4 tbs of toasted sesame seeds

4 tbs of Kepcap Manis
1/4 tsp of Fish Sauce
3 tbs of Oyster Sauce

Let's get Cooking

Combine all marinate ingredients and mix well. 
Place Chicken in marinate and mix well leave while you chop vegetables. 
Heat wok to hot add chicken and all of the marinated. 
Cook for five minutes turning chicken constantly so it doesn't stick. 
Add onion and cook for 2 minutes.
Add vegetables turn wok heat done, cover with lid and let vegetables cook through for 5 minutes.
Serve with steamed rice in bowls and sprinkle sesame seeds over.

Mango Chicken Curry

if you haven't tried mango curry before you don't know what your missing.
This is an easy recipe that we love especially when the market is full of new season mangos....

On this page we will feature a recipe that has been posted on Facebook or Instagram

Mango Chicken Curry

Serves 4

2 mangos diced and puréed
1 tbs olive oil
1kg chicken breast or thigh fillets, sliced
1 brown onion, sliced
2 garlic clove, crushed
1 tsp finely grated ginger
2 tbs of Curry Powder
400ml can coconut milk or for the calorie count 1 can of evaporated milk with 2 tsp of coconut essence
To serve
Steamed basmati rice
Steamed vegetables
Lime wedges
1/3 cup coriander leaves, to serve

Let's Get Cooking
Place the mango in a blender and blend until pureed.
Heat half the oil in a large frying pan over medium heat. Cook the chicken in batches for 5 minutes or until browned. Remove to a plate.
Heat remaining oil in the same pan over medium-low heat. Add onion and cook for 3 mins. Add garlic and ginger and cook for a further 2 mins. Add Bengal Curry Mix and cook stirring for 2 mins or until aromatic. Stir in coconut milk and pureed mango. Bring to the boil. Add chicken. Reduce heat to low and cook covered for 20 mins or until chicken is cooked through.
Serve curry with steamed basmati rice, vegetables, lime wedges and topped with extra coriander leaves.


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Some of my recipes feature YIAH Spice Blend products.
 If you don't have YIAH Products all good .... try our special range  Our Galley Spice Recipes ... as substitutes for YIAH.


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