Today's Recipe




Today's Recipes is the recipe of a dish that I have featured on Instagram, Facebook or Twitter. 
They are what I cook in Our Galley.

I am not a chef, I have no training what-so-ever what I do have is a passion for eating good food that I prepare in Our Galley. Our Galley is the size of most home pantries, so if I can cook them so can you. Give them ago .... let me know what you think in comments below..... 

Today's Recipe Page changes regularly so please check back from time to time to see the new post ... or better still subscribe to my blog, follow my Insta, FB or Twitter and I will let you know when a new recipe is posted.


Bakso has become one of my favourite dishes to eat


We love street food dishes you can easily make at home, and Bakso is no exception. Bakso has become one of my favourite dishes to eat, even in the steaming hot weather. It is a simple Indonesian dish of meatballs and soup. Like many other dishes in Indonesia, it grew out of Asian and European influences in the country. Throughout Indonesia, there are many variations of bakso, but all of them include three main ingredients: broth, noodles, and meatballs.




What distinguishes bakso from other Asian varieties is the consistency of the meatballs, which should have a springy texture. Although bakso is essentially street food, it can be found anywhere from outdoor eateries to elegant restaurants. The garnishes, which are additionally added, are usually wontons, hard-boiled eggs, or tofu.


The dish is typically served warm with a splash of chili or soy sauce.


Ingredients


425 gr chicken fillet (I used 2 chicken breasts), cut into smaller parts

100 gr ice cubes (about 12 cubes)

1 egg white from large egg (cold, refrigerate few hours before using)

2 tsp salt

1 tbsp sugar

1/4 tsp pepper

2 tbsp fried shallots

2 tbsp fried garlic

1 tsp baking powder

100 gr tapioca flour

1.5 L water


Let’s get Cooking 


Start boiling water in a large pot

Prepare a food processor and add chicken fillet, ice cubes, egg whites, salt, sugar, pepper, fried shallots, fried garlic and baking powder into the food processor bowl. Process until really smooth and form a paste (and ice cubes has melted completely and well incorporated with the chicken paste (it might take several minutes)

Add tapioca flour into the food processor bowls and process just until it mixes well with the chicken paste (don’t overmix because it will make the meatballs not chewy)

Transfer the mixture to a bowl

When the water in the pot is boiling, turn off the heat

Make small size meatballs with your hands from the chicken paste and drop them one by one into the pot

When you finish making meatballs with all the paste, cook meatballs in low heat until they float

Immediately remove the meatballs from the water and transfer them to a bowl

Let cool completely before you keep them in the freezer


Broth ingredients


3 cups chicken stock 

1 spring onion chopped

2 tsp garlic

½ tsp ginger

½.  celery stalk

1 lemongrass stalk whole and crushed

½ tsp sugar 

Salt and pepper to taste


Garnish ideas


vermicelli noodle or if you want a quicker option two minute noodle will do.

Any green vegetables like water spinach, BokChoy

Kecap Manis 

Sambal

Bean sprouts

Fried shallots 

Hard boiled eggs

Tofu


Let’s get Cooking 


Pop your garlic, ginger, chopped celery, crushed lemongrass, sugar, spring onion and chicken stock into a medium saucepan and bring to a boil. Continue to cook for 5 minutes before switching off the heat. Garnish with salt and pepper to taste.
3 cups chicken stock, 1 spring onion, 2 tsp garlic, ½ tsp ginger, ½ celery stalk, 1 lemongrass, ½ tsp sugar, Salt and pepper


To Serve


In a large bowl, place 4-5 meatballs and any accompaniments you'd like (bok choy, noodles, tofu etc) before pouring 2-3 ladles over the top. Add your favourite sauces such as sambal  and kecap manis and enjoy!


An Easy Focaccia Bread


 An Easy Focaccia Bread, is delicious alternative to bread, a pizza type dough topped with olive oil, salt and fresh rosemary then baked to perfection.  



Ingredients 


FOR THE DOUGH

1/2 tsp honey

330 ml water (lukewarm)

6 grams of yeast

500 grams of bread flour 

1 tsp salt

1 tbs olive oil


FOR THE TOPPING

1 tbs coarse salt

2-3 tbs olive oil

2 sprigs fresh rosemary (leaves removed) or any mix of Italian dried herbs.


Optional you can also add olives, sun dried tomatoes or and extras you may desire 



Let’s get Cooking 


In a small bowl add the honey and warm water (stir to combine) then sprinkle the yeast on top. Let the mixture sit for 5 minutes and then stir to combine.

In a large bowl whisk together the flour and salt, make a well in the middle and add the yeast mixture and the olive oil, mix until almost combined then move to a lightly floured flat surface and knead until dough becomes smooth and elastic, form it into a ball.




Place the dough in a lightly olive oiled bowl (and swirl the dough so that it is lightly covered with the oil). Cover the bowl and let the dough rise 1 hour in a warm draft free area.

Remove the dough from the bowl and punch it down a few times. 

Roll out the dough to approximately 2 / 3 cm thick




Place the dough in a lightly oiled rectangular tray or pizza pan, then cover it and let it rest for approximately 15 minutes.

Using your finger tips or knuckles make indentations in the dough.





Drizzle the top of the dough with 2-3 tbs of olive oil (brush the olive oil to cover the dough) then sprinkle with rock salt and herbs. Bake for approximately 15-20 minutes (check after 15 minutes). Once golden take out of oven, Serve warm. 


Enjoy!


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Making Bread on a Boat 





 If you love bread and are planning on sailing (even costal) one skill you may want to learn is how to make bread. It is not always easy to just pop down to the corn store and buy fresh baked bread whilst cruising. Sure you can always freeze bread but there is nothing quite like fresh bread straight from the oven.

Bread making doesn’t have to be complicated, there are plenty of recipes out there and even if you’ve never made homemade bread or worked with yeast before, this homemade crusty artisan bread is for you. 

It’s the perfect beginner recipe and to use onboard because it only requires 4 ingredients without any special pans or mixer, there’s no kneading or complicated shaping involved, and 95% of the work is hands-off. Bread masters will appreciate this recipe too because it delivers with delicious flavour, a slightly crisp and mega chewy crust, and those signature soft holes inside like ciabatta or French bread.


Ingredients


3 and 1/4 cups (about 430g) bread flour (plus more for hands and pan)

2 teaspoons (about 6g) instant yeast

2 teaspoons (about 9g) coarse salt 

1 and 1/2 cups (360ml) water, close to room temperature at about 21°C (70°F)


Let’s get Cooking 


Mix the dough ingredients together. At first the dough will seem very dry and shaggy and you’ll question if it will even come together. But it will. Use a spatula at first, then switch to your hands to ensure all of the flour is moistened. The dough is actually a little sticky after it’s thoroughly mixed.


Let it rise at room temperature for 2-3 hours. Cover the dough and let it rise at room temperature out of the wind for about 2-3 hours until doubled in size.


Use right away or refrigerate. After 2-3 hours, you can immediately continue with the next step. However, for ideal flavour and texture, I strongly recommend letting the dough sit in the refrigerator for at least 12 hours and up to 3 days. Yes, 3 full days! I usually only let it rest for about 18 hours. During this crucial step, the cold air slows the fermentation process and adds so much flavour and texture. So, you can bake bread in 2-3 hours or in 3 days. The longer it sits, the better it tastes. 🙂


Shape into 2 or 1 loaves. Rest as oven preheats. You can shape the bread into a round loaf or two longer loaves. Preheat the oven to a very hot 246°C. The extremely hot air will immediately set the crust so the bread rises up instead of spreading all over. To help ensure a crispier crust, after the oven pre-heats– pour boiling water into a metal or cast iron baking pan/dish on the bottom oven rack. Immediately place the dough inside and shut the oven door to trap the steam. The steam will help create that coveted crisp crust. If you have a dutch oven, shape the dough into 1 round loaf, and bake it inside the dutch oven with the lid on.


Bake until golden brown, about 20-25 minutes. Gently tap the loaf because if they sound hollow, they’re done.


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Affiliate Program Statement


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Braised beef with ginger


Saucy ginger beef is easy when made in the ShuttleChef or Oven!


Ingredients


oil

1 kg beef shin or brisket, cut into chunks

2 onions

50g ginger

3 garlic cloves

small bunch coriander

2 teaspoons Chinese five-spice powder

6 whole star anise

1 teaspoon black peppercorn

100g dark brown muscovado sugar 

50ml light soy sauce

50ml dark capcay sauce

2 tablespoons tomato purée

beef stock about 1 cup

2 cups of shredded cabbage


To serve

thumb-sized chunk ginger, shredded into matchsticks

1 tbsp vegetable

cooked jasmine rice with coconut cream poured on top

Diced spring onions 



Let’s get Cooking 


Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.

Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. 


If using ShuttleChef: Simmer for 15 minutes. Whilst simmering prepare second pot. Bring water to boil add 1 cup of jasmine rice. Once both pots are prepared, add the rice pot to the bottom of the ShuttleChef with the meat pot on top. Close lid and cook for a minimum of 4 hours. The ShuttleChef will stay food safe for 10 hours.


If using oven: Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21⁄2 hrs until the beef is really tender. Once ready cook rice as per packet instructions. 


To serve: Lift the beef out of the sauce into a dish, to keep warm. Add the cabbage to the sauce. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. 


Serve the beef  on the plate with the rice in a side bowl spooned over with a tablespoon of coconut cream and scattered with the crispy ginger and spring onions.







One Pan Balsamic Chicken


Ingredients 


SAUCE

1/3 cup balsamic vinegar

2 tablespoons honey

2 tablespoons oil, such as avocado or olive oil

2 garlic cloves, minced

1 teaspoon Italian seasoning of your choice or check out Our Galley Herb and Spice mixes

1 tablespoon Dijon mustard


TOMATO MOZZARELLA

8 grape tomatoes, halved

8 small fresh mozzarella balls

2 tablespoons finely chopped fresh basil


CHICKEN

1 kg boneless, skinless, chicken breasts, pounded to even thickness (so they cook evenly)

2 tablespoons avocado oil or other high-heat oil

Salt and fresh black pepper


Let’s get Cooking 


In a bowl, whisk together the sauce ingredients. Season with salt and pepper, to taste. Set aside.

In a separate bowl, toss together the tomatoes, mozzarella, and basil. Season with salt and pepper, to taste. Set aside.

Preheat oven to 180 degrees C.

Heat oil over medium-high heat in a large oven-safe skillet. Season the chicken all over with salt and pepper, to taste. When the pan is hot and oil is shimmering, add the chicken to the skillet in a single layer. Cook for 1-2 minutes on each side or until lightly golden brown. Add the balsamic sauce mixture. It should quickly come to a simmer. Use a wooden spoon to scrape up any brown bits from the bottom of the pan. 

Immediately remove the pan from the heat and add the tomato mozzarella mixture over the chicken.

Bake uncovered for 18-23 minutes or until chicken is fully cooked through. Remove from the oven and rest for 5 minutes before serving.

Enjoy and don’t forget the wine 🍷 




Baked Tuscan chicken 


Ingredients 


450g (2) chicken breasts, sliced horizontally 

1 cup frozen chopped spinach thawed and squeezed dry

1 cup cream cheese softened

1/3 cup cream (UHT)

4 cloves garlic, minced

1/4 teaspoon salt 

1/2 teaspoon onion powder 

1/4 teaspoon chilli powder 

1/4 teaspoon black pepper 

1 teaspoon Italian seasoning 

1/3 cup grated Parmesan cheese 

Small jar sun dried tomatoes, drained with 1 tablespoon of oil reserved, and chopped

3/4 cup mozzarella cheese, grated

1 tablespoon fresh chopped parsley


Let’s get Cooking 


Preheat your oven to 200ºC

In a bowl, whisk together the spinach, cream cheese, and heavy cream. Add half the garlic, salt, onion powder, chili powder, black pepper, and Italian seasoning and beat to combine. Add parmesan cheese and 1/2 of the mozzarella cheese and continue whisking to combine.

Lay the chicken breasts flat in the bottom of a large baking dish. Season the chicken breasts with salt, pepper and the remaining half of the garlic. Spread the spinach and cream cheese mixture on top of the chicken, top with sun-dried tomatoes then drizzle a tablespoon of oil reserved from the sun-dried tomatoes. Finish by topping the chicken with mozzarella cheese.

Bake the Tuscan chicken casserole for 35 minutes: Cook for 20 minutes loosely covered with foil then uncover and bake 15 minutes or until the chicken is cooked through. Serve the Baked Tuscan chicken casserole immediately with your choice of sides like cauliflower rice, zucchini noodles… 

Enjoy!







Ingredients 


1 can chickpeas, drained and rinsed

Cooking spray

1 tablespoon seasoning


Let’s get Cooking 


Preheat oven to 200° 
Place paper towels on a nonstick oven sheet; spread chickpeas on towels, and allow to dry for 1 hour. Remove towels from oven sheet.
Dry sheet, and coat with cooking spray. Spread chickpeas on tray, baking until crunchy, about 40-45 minutes.
Toss every 10 minutes.
Place roasted chickpeas in a medium bowl. Coat with cooking spray, and toss with your seasoning of choice.


Sweet 

1 tablespoon ground cinnamon

1 tablespoon granulated sugar

2 tablespoons honey


Spicy 

1 teaspoon smoked paprika

1 teaspoon granulated garlic

1/2 teaspoon salt

1 pinch cumin


Savoury 

1 teaspoon za’atar

2 teaspoon ground sumac

1 teaspoon harissa powder

1/2 teaspoon garlic powder

1/2 teaspoon of fine sea salt







The spices I use in this fish recipe are slightly different from what you may usually use; still, the fish fillets are cooked in the spicy fresh tomato sauce, shakshuka-style which is a traditional North African egg dish. I decided to use mackerel here, however any firm white fish with work.


Ingredients 


2 teaspoons ground coriander

2 teaspoons sumac 

1 ½ teaspoon ground cumin 

1 teaspoon dry dill weed

1 teaspoon turmeric 

1 large yellow onion chopped

Extra virgin olive oil 

8 garlic cloves, chopped

2 jalapeno peppers, chopped (or 1 green bell capsicum if you prefer mild)

5 medium ripe tomatoes, diced or chopped

3 tablespoons tomato paste

1 lime, juice of

½ cup water

salt and pepper

4 - 6 pieces of mackerel or any firm white fish 

½ cup chopped fresh parsley for garnish

1 tablespoon chopped fresh mint leaves for garnish


Let’s get Cooking


In a small bowl, combine the coriander, sumac, cumin, dill and turmeric to make the spice mix. Set aside until needed

In a large, deep skillet (with a cover) heat 2 tablespoon olive oil. Saute the onions for 2 minutes then add the garlic and jalapeno. Cook on medium-high, stirring regularly, until fragrant and golden in color, about 2 more minutes.

Now add the tomatoes and only ½ of the spice mix (keeping the remainder of the spice mix for later use). Add the tomato paste, lime juice, water, salt and pepper. Stir to combine. Bring to a high simmer, then turn the heat down to medium-low. Cover and cook the tomato mixture for 10 more minutes; stir occasionally.

Meanwhile, season the fish fillets lightly with salt and pepper and coat on both sides with the remaining ½ of the spice mix.

Gently add the fish fillets to the tomato mixture, nestling the fish pieces nicely in it. Cook on medium-high briefly, then reduce the heat to medium. Cover and cook for another 10-15 minutes until the fish is cooked through (it should be flaky).

Remove from heat and top with the fresh parsley and mint leaves. Serve immediately in bowls with rice or your favourite crusty bread.




Greek Moussaka - A delicious taste of Greece





Wherever the dish originated from it is awesome! Creamy and absolutely delicious.. Greek moussaka (mousaka) is served in almost every tavern and prepared in every household on special occasions and big family meals and for good reason! The Moussaka I first became aware of was from a thousand Shirley Valentine-esque Ionian holidays. Meat, aubergines and a wobbly bechamel sauce should be the principal ingredients – but in what combination?


To prepare a traditional Greek Moussaka recipe, luscious layers of juicy minced beef (or lamb) are cooked in a tomato based sauce, layered with sweet Aubergine and creamy béchamel sauce and baked together until golden perfection.. Simply irresistible! Please don't confuse this dish as a simply cottage pie, a good moussaka is a joy to behold with cinnamon spiced lamb mingling with aubergines and a delicious creamy sauce. Winter in Australia is the perfect timing for this dish, it really is one of those comfort foods.


After three months sailing in Greece and eating in tavernas 3 times a day I have now tried my fare share of moussaka recipes  ---the traditional Greek moussaka usually has about 1 teaspoon cinnamon added to the meat mixture, and you "sweat" the Aubergine  slices with a bit of salt sprinkled on for 1 hour before using. These steps set the real moussaka's apart from the fakes!!


 

Our Greek Sails Flotilla all rafted up for a beach party at Dhokos Island.


Our friend Michalis from Michalis Taverna in Ermionni prepares the most wonderful Moussaka in the traditional way. He serves his Moussaka at the Greek Fest night we have as our first group meal on Flotilla. The Greek feast consists of 5 starters and 4 Mains of traditional Greek dishes to be shared by 4 guests .... The Moussaka dish is always empty with guests commenting on how beautiful it is ... 


Boats Med moored at Michalis Taverna ready for another Greek Feast



The essence of this traditional Greek moussaka recipe can be summarised in four key stages: preparing the meat filling, preparing the béchamel sauce,  sweating and cooking the Aubergine  and layering the dish ready for baking.


Though I am not saying this recipe is as good as Michalis' and I was warned that I wouldn't be able to replicate the recipe in Australia .... Try this humble recipe and see if it will transport you back to the turquoise waters of the Greek Isles ....  Kali Orexi!" 


Classic Greek Eggplant Moussaka



Ingredients

Vegetables layers

3 to 4 eggplants 

Salt

1.5kg potatoes

Olive oil (for greasing baking sheets)

8 large egg whites (reserving the yolks for the béchamel)

2 cups plain breadcrumbs


Meat Filling

1 1/2 pounds ground beef or lamb

2 large onions (finely diced)

2 cloves garlic (minced)

1/2 cup dry red wine

1 tsp ground cinnamon

1/4 teaspoon ground allspice

1/4 cup fresh parsley (chopped)

2 tbs tomato paste

1 cup crushed tomatoes

1 tsp sugar

Salt and freshly ground pepper to taste

For the Béchamel Sauce:

1 cup (2 sticks) unsalted butter

1 cup all-purpose flour

4 cups milk (warmed)

8 large egg yolks (lightly beaten)

Pinch of ground nutmeg


Assembly

Breadcrumbs (for the bottom of the pan)

2 cups grated Kefalotyri cheese 


Serve with a fresh Greek Salad and bread rolls



Vegetables

Using a peeler, partially peel the eggplants, leaving strips of peel about 2 cm wide down the eggplant. Slice the eggplant into 3 cm slices.

Place the eggplant slices in a colander and salt them liberally. Cover them with an inverted plate and weigh down the plate with a heavy can or jar. Place the colander in the sink and let it sit for at least 15 to 20 minutes, preferably 1 hour.

Peel the potatoes, place whole in a pot, cover with cold water, and bring to a boil. Cook until they are just done, about 10 minutes. They should not get too soft, just cooked enough so that they no longer crunch. Drain, cool, and slice them into thin slices. Set aside.

Heat the oven to 180. Line two baking sheets with alfoil and lightly grease with oil.

Add a splash of water to the egg whites and beat them lightly with a fork. Place breadcrumbs on a flat plate.

Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides.

Place breaded eggplant slices on the foil-lined baking sheets and bake for 30 minutes, turning them over once during cooking.

When eggplant is finished cooking, set aside and lower the oven temperature to 160.


Meat Filling

In a large pan, brown the ground beef until the pink colour disappears. Add onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add wine to the pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar.

Allow the sauce to simmer, uncovered, for approximately 15 minutes so that excess liquid can evaporate. It should be a drier, chunkier sauce. Season to taste with salt and pepper.


Béchamel Sauce

In a large saucepan, melt butter over low heat. Add flour to melted butter, whisking continuously to make a smooth paste. Let the flour cook for a minute but do not allow it to brown.

Add warmed milk to mixture in a steady stream, whisking continuously. Simmer over low heat until it thickens a bit but does not boil.

Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to the heat and stir until sauce thickens. Set aside.


Assemble the Moussaka

Lightly grease a large deep baking pan (I use a square spring form baking pan lined with baking paper). Sprinkle the bottom of the pan with breadcrumbs.

Leaving a 1 cm space around the edges of the pan, place the potatoes in a layer on the bottom. Top with a layer of half of the eggplant slices.

Add the meat sauce on top of the eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and potato layer and sprinkle once again with 1/4 of the grated cheese.

Pour the béchamel sauce over all, being sure to allow the sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese.

Bake for 45 minutes or until béchamel sauce is a nice golden brown colour. 

Allow it to cool for 15 to 20 minutes before slicing and serving. If you let it cool it will hold its shape.


Kali Orexi!" 




Sapote Chocolate Mousse  

Serves 4





Ingredients


200g Black Sapote flesh (approx 2 small Sapote)

½ tsp vanilla bean paste

1 cup coconut cream or 

1 cup whipped cream 

2 tbs raw cacao powder

1 tbs coconut sugar or honey (optional)



Let's get Cooking 


Sapote is ripe when bright green skin dulls and they are soft to touch. 

Cut Sapote in half removing seeds and fibre around seeds. 

Scoop out flesh and place in mixing bowl of a small food processor.

Add vanilla bean paste, coconut cream, cacao powder, (coconut sugar / honey) and salt into the bowl with the Sapote. Using a blender stick or beaters start slow and combine, increase speed and mix/beat for approx 4 minutes until well combined and creamy and smooth.

Do not over mix as you want the mixture to be light.

Pour into serving bowls/ramekins.

Allow to chill in the fridge for about 2 hours (as best served chilled).

Top with your choice of berries for a great desert or use as a healthy breakfast alternative to yoghurt. 



Thai Poached Nannygai 



Ingredients 

Serves four


4 fillets of Nannygai

Juice of 1 Lime

200mls Coconut Milk

4cm Fresh Ginger cut into thin strips

1 long red chilli 1/2 diced 1/2 cut into thin strips

3 Kaffir Lime leaves diced

2 tbs of Sweet Chilli Sauce

1 cup of carrot cut into match sticks

1 cup of green beans trimmed 

Glass noodled prepared as per packet directions

Pickled Sour Mustard (optional)




Let’s get Cooking 


Heat oven to 180C

Place fish in an oven proof dish with lid in one layer.

Squeeze lime over fish

Place Ginger, diced chilli, kaffir lime leaves over fish

Pour Sweet Chilli sauce over fish

Pour coconut cream around fish

Add vegetables into the coconut cream around fish

Put lid on and place in oven for 15-20 minutes

Now cook noodles as per packet directions

Plate the fish over the noodles sprinkled with extra diced kaffir lime leaves and strips of chilli. Pour the sauce over the fish and noodles adding the vegetables


Serve with Pickled Sour Mustard. Enjoy 😊 






Ultimate Seed Crackers are a crunchy, flavorful, homemade cracker recipe that's naturally gluten-free, grain-free, nut-free, paleo and vegan. Made from flax seeds, chia seeds, sesame seeds and pumpkin seeds, they're super easy to make and great for snacking.

Sunny Seed Crackers 

Ingredients

Ingredients

1 cup sunflower seeds
3/4 cup pumpkin seeds
1/2 cup chia seeds
1/2 cup sesame seeds
1/4 cup flaxseed
1/4 cup psyllium husks
1 tsp salt.
1 1/2 cups water.
1 tbsp dried herbs of your choice, (I used an Italian mix)



Let’s get Cooking 

Preheat oven to 170C
Mix all ingredients together and leave for 10-15 minutes for the seeds to soak up the water.
Give everything a good stir, then split the mixture over two lined baking trays and spread thinly. The ideal thickness is about 3-4mm. Too thin and the crackers will be very fragile, too thick and they'll be more like a seed cookie than a cracker. Using your pizza wheel cut the crackers into rectangles or squares.
Bake for one hour (switching the trays around halfway through), or until golden brown and crisp. If they don't feel crisp after an hour, return to the oven for another 5-10 minutes.
Turn the oven off but leave the crackers in and allow to cool. Store in an airtight container. 



Our Galley Tip: Buy in bulk to save $'s. Make up your mixture in bulk and cryovac. When ready to make a batch of crackers mix the dry ingredients well and measure out 3 1/2 cups, add water and follow cooking instructions.


Scallops in Lemon Caper Sauce.



ingredients

20 scallops, jumbo size 
salt, for seasoning
2 tbs olive oil
3 tbs unsalted butter
black pepper, freshly ground, for seasoning
250 grm pasta, of your choice
3 tsp minced garlic
1 shallot diced 
1/2 cup chardonnay wine
2 tbs lemon juice, plus zest from one lemon
1/2 preserved lemon sliced thinly 
2 tbs capers, rinsed
1 tbs finely chopped parsley, plus extra for serving
1 cup baby tomatoes, sliced in half
1/4 cup freshly grated parmesan cheese


Let's Get Cooking

Cooking the Scallops

Dry the scallops very well with a piece of paper towel. Season both sides with salt.
Heat a heavy based pan over medium-high heat. Add 2 tablespoons olive oil and heat until the oil shimmers and begins to smoke.
Add scallops to a hot pan without crowding. Cook the scallops without moving them, until the bottoms are a rich golden, about 3 minutes.
Add one tablespoon of butter to the pan. Turn the scallops and caramelise the second side, about 1 1/2 to 2 minutes. Turn off heat but do not discard the pan.
Transfer scallops to a clean plate and lightly season with freshly ground black pepper. Lightly cover to keep warm while making the pasta.




Lemon Caper Pasta

Bring a large pot of water to a boil, once boiling add salt. 
In the same pan used to cook the scallops, turn heat to medium and add one tablespoon of butter shallot and garlic. Stir and cook for about 1 minute, until fragrant but not browned.
Increase the heat to medium-high and add 1/2 cup white wine. Simmer, stirring as needed until the wine is reduced by half and you can no longer smell the alcohol, about 3 minutes.
Add the preserved, lemon juice, zest, and capers, turn heat to high. Cook until sauce is reduced by half about 8 to 10 minutes.
Turn off heat and add one tablespoon of butter, and whisk to combine. Taste sauce, season with salt and pepper as needed.
Cook pasta in boiling water about 4 minutes, just under cooked.
Take one cup of the pasta water out of the pot. 
Drain pasta and put back into pot, add to the sauce and stir to combine. 
Add a little of the reserved pasta water stir. The sauce will thicken. Add a little more water and let the sauce reduce cooking the pasta.
Add parsley and toss to combine. Add sliced tomatoes and gently mix. Season pasta with salt and pepper as desired.
Evenly divide the pasta amounts serving dishes. Top with scallops and freshly grated parmesan cheese.




DreamtimeSailEp87






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Affiliate Program Statement


The following site is Our Galley-Dreamtimesail MyStore. These are items we use on Our Dreamtime or have researched as items we think are brilliant for life onboard. Looking at these products is free. However if you purchase an item through this link we will get a small commission to help us towards our “Sailing Kitty“ dollars. We have tried to find the best prices for the quality products we use ..... who doesn’t love a bargain! Dreamtimesail-OurGalley MyStore





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