Mahina Expeditions offers offshore sail-training expeditions, offshore cruising seminars and boat purchase consultation.

Mahina Expeditions, Offshore Cruising Training
Amanda brings you Galley Essentials gally essentials galley essentials

 

galley jan 2017


When Marie Claude and I met at the 2010 Vancouver Boat Show she said she was keen to go cruising. Now for several years I've been following her blog www.sailingamelie.blogspot.ca and recently had the chance to ask about her galley life.

I sail with my husband Mark and our children Matthew and Meghan aboard Amelie, our Amel Super Maramu 53. The freedom, opportunity to travel to places where few people have been, and the slower pace of life attracted me to cruising. It's also a chance to teach our children and to spend more time together as a family. We've just arrived in Brisbane, Australia having completed three years of sailing from the Caribbean through the Pacific and before setting out I was worried about the availability and diversity of provisions and how to keep two hungry teenagers satisfied, healthy and happy.

For me the galley must have storage and be in a central location so that I'll be in the middle of all the activity while preparing food. I also require refrigeration, and I'm in awe of sailors who don't. Our galley is a large "U-shape" with sinks and counter on one side, long counter on the other and a gimbaled stove at the end. Many cruisers would consider my must have galley items ‘non-essential', even superfluous, but with teenagers aboard I LOVE my pizza stone, ice maker and soda stream. Its great having a special "under-the-stars movie night" complete with pizza, pop, and ice. But I also couldn't live without my nesting pots, mini compost bin, silicone muffin holders and pressure cooker.

I do most of the cooking, cleaning and food shopping but on the pre-crossing, very large provisioning everybody helps. If I didn't have to teach the kids I may have considered canning food as it might have helped with the budget constraints. Since starting our cruise we're conscious of drinking more water to stay hydrated than we used to in Canada and other than the obvious increase in seafood and coconut consumption we've enjoyed new meals made from the abundant Asian cabbage and eggplants.

Eggplant Parmigiana

2 large eggplants - peeled and sliced into ¼' circles
flour
milk
oil
seasoned salt
1 lb. jar of pasta sauce
1 14 oz can diced tomatoes
½ lb shredded mozzarella
¼ cup grated Parmesan

Cover eggplant slices with salt for ½ hour. Rinse off salt and dry with paper towel. Moisten eggplant in milk and coat lightly with flour. Quickly brown eggplant in hot oil, sprinkling each side with seasoned salt. When fork tender transfer to roasting pan. Cover with foil and bake at 375°F for 25 minutes. In a saucepan heat pasta sauce and tomatoes. Spread eggplant with mozzarella, sauce, then Parmesan; bake 10 minutes. Serve with bread and salad. Serves 4-6.

San Antonio Taco Salad

flour tortillas or corn chips
1 lb. ground beef or turkey
½ onion - finely chopped
1 cup salsa
1 15oz can kidney beans
1 can kernel corn - drained
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon salt
1/8 teaspoon pepper
4 cups shredded iceberg lettuce
1 cup shredded cheddar cheese

optional garnishes: sour cream, chopped tomato, sliced black olives and additional salsa
In a skillet, brown meat and onion; drain. Add next 7 ingredients; cook 5 minutes. Divide lettuce over tortillas. Top with meat, cheese and garnishes. Serves 4.

I look online for recipes, try them out and keep the ones I like. I also want to keep the kids happy, so endeavor to regularly make the family favorites. These get adapted as needed with whatever ingredients are onboard.

Old Fashioned Pineapple Upside-Down Cake

4 eggs - separated
½ cup butter
1 cup light brown sugar
1 20oz can sliced pineapple
10 maraschino or glace cherries - halved
1 cup sifted cake flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup sugar
1 tablespoon butter - melted
1 teaspoon almond extract

Preheat oven to 325°F. In a 10-inch heavy oven-proof skillet melt butter. Remove from heat and sprinkle with brown sugar. Arrange pineapple slices then cherries over bottom. Sift together flour, baking powder, and salt. Beat egg whites until soft peaks form. Add granulated sugar gradually, beating after each addition, then beat until stiff peaks form. Beat egg yolks at high speed until very thick and yellow. Gently fold yolks and flour mixture into whites. Fold in remaining butter and almond extract. Spread batter evenly over pineapple. Bake 30 minutes. Cool 5 minutes before inverting onto serving plate.

Vegetable Jambalaya

Mark sometimes hunts for land crabs which we add to alfredo pasta or this non-traditional jambalaya from "Good and Cheap", a free PDF recipe book download from www.LeanneBrown.com, which we recommend.

2 tablespoons vegetable oil
1 onion - chopped
1 green pepper - chopped
3 stalks celery - chopped
3 cloves garlic - finely chopped
2 tomatoes - chopped
2 bay leaves
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cayenne pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
1 teaspoon Worcestershire sauce or soy sauce
¾ cup long grain rice
2½ cups vegetable broth or chicken stock
salt and pepper

optional: cooked chorizo, crab, tuna or mussels
In a large saucepan heat oil. Add onion, pepper and celery, cook 5 minutes. Add remaining ingredients except rice, broth and meat; cook 1 minute. Add rice and slowly pour in broth. Reduce heat to medium and cook until rice absorbs the liquid; about 20 minutes. Add meat at the 15-minute mark. Serves 6.

Half way to the Marquesas I had a disastrous galley event. The sea was calm and the wind was from astern so my work space had spread out further than usual. Feeling ambitious, I had hot water cooling to make bread, I was sifting flour and had the yeast ready. Rice was soaking in the rice cooker and I'd just poured a cup of tea when a sudden big wave hit us on the side. My rice cooker spilled and a rippling of wet rice and water escaped into every little nook and cranny in the floor while I stood I watching in horror, my attention turned away from the flour. When a second wave hit flour dust went everywhere and the yeast vaporized. As to my tea? I never got to enjoy it. By the time I'd everything cleaned up my nerves begged me to forego our no drinking underway rule so I had a shot of rum and gave up trying for the day. Now when underway, I only attempt ONE project at a time, keep both hands on the ingredients and wedge everything in place. Oh, I also keep myself balanced between the galley sides using a wide leg stance. For you yogis think "warrior pose".

 





I first met Sarah Curry in Tahiti. Over the cruising season our island-hopping paths crossed numerous times and it was always a delight to share an anchorage with SV Hydroquest and hear Sarah's stories, so much so, that I've asked her to write this month's galley. Now an accomplished ocean voyager Sarah presents entertaining and informative seminars at boat shows, including Seattle, and you can follow her adventures at www.svkaiquest.com.

The sign said "THE GALLEY: Help Wanted!" and when if first saw it I had to have it.

The paperwork for our first offshore cruising boat, SV Hydroquest, has just been finalized. My husband Will was still trying to sell me on the fact that she had a large, seaworthy galley: U-shaped, double sinks, with plenty of storage and prep space. "A galley fit for a Boat Chef!" he claimed.

Hmm. I was game for the cruising lifestyle, but there were certain fears niggling away... The problem was that I considered myself a terrible cook. I was the girl who burnt eggs, and don't even get me started on the frightful concept of preparing meat! Moving my less-than-adequate skills from a stationary kitchen and into a boat galley had me worried. How would I possibly produce anything edible? Therefore, my new-found sign described it perfectly: "THE GALLEY: Help Wanted!"

What happened next surprised me. We moved aboard. I mounted my sign, found homes for my plastic plates, one dull knife, garlic car roller, retractable salad spinner/bowl, and spent time arranging spices in the galley's one coveted drawer. I looked around my new space and felt... a sense of calm. This galley was not grandiose, not expecting fancy things. My culinary self-deprecation began to seep away and within weeks a newfound confidence and motivation took over.

That being said, any glitch could easily throw me off my game. Months later friends Tara and Tim visited us in Mexico. I'd been having moments of panic knowing Tim is a ‘real' chef and the open galley would have my technique (or lack thereof) subject to teasing scrutiny. It was an eventful start to the visit. As we motored out of Paradise Village Marina, squealing noises from the prop shaft led us to believe we'd possibly wrapped a rope around the propeller. We carried on with a rigorous upwind sail to Punta Mita, and sailed onto anchor as if it was something we did every day. Fortunately, our guests were having a great time and I was all set to dazzle them with a meal under the stars. Look how easy and carefree cruising is! You can imagine my horror when I went below at 8pm and the propane switch wouldn't flip on. The breaker was toast.

 "I'm so sorry guys – we can't cook tonight. It's too late to tackle electrical work. How about peanut butter and banana sandwiches?" That was my idea of creative thinking under pressure. Will and Tara nodded in starving submission while Tim was incredulous. "Come on guys – this is an awesome challenge. It's Dinner: Impossible - Boat Edition." We set the timer for 30 minutes and gave him access to anything he needed. 35 minutes later we enjoyed the following amazing meal. No cooking required!

Dinner Impossible: Boat Edition – Lettuce Wraps

1 15oz can black beans
1 15oz can corn
½ red onion - chopped
1 small zucchini - chopped
1 green pepper - chopped
½ cup cherry tomatoes - halved
½ cup cilantro - minced
salt & pepper
large lettuce leaves
1 avocado - diced
red cabbage - diced
cilantro - chopped

In a bowl combine first seven ingredients. Season to taste. Fill lettuce leaves with mix, then top with avocado, cabbage, and cilantro. Serve with the following Crema.

Chipotle Cashew Crema

½ cup raw cashews
½ cup water
3 chipotle peppers from a can of chipotles in adobo
2 tablespoons lime juice
1 teaspoon agave nectar or another sweetener
salt to taste

Soak cashews in water for 8 hours or overnight. 2 hours in hot water can also suffice. Combine all ingredients in a blender until smooth, about 2 minutes.

One mistake we made in outfitting SV Hydroquest was misjudging our fridge's power demands. As soon as we arrived in French Polynesia, our water-cooled fridge ran non-stop and our two dinky solar panels couldn't keep up. Our only choice was to continue sans réfrigération. Luckily by that point, I was on a galley gastronomical roll. Fridge – who needs a fridge? Canned goods – I can work with those. Cabbage obsession – I get it!

After first getting to grips with your boats tropical power consumption the next thing to master for the cruising life is a great potluck dish. For my potluck creations, I enjoyed the discovery of Mountain Bread; a versatile long lasting and non-greasy Australian flatbread and although expensive in North America, it can be found at Whole Foods.

Sweet Chili Lentil Pockets

2 garlic cloves - minced
1 onion - diced
1 green pepper - diced
1 carrot - diced
1 large zucchini - diced
1 15oz can lentils
1 teaspoon curry powder
sweet chili sauce
4 pieces Mountain Bread

Saute garlic and vegetables in a bit of olive oil. Add lentils and curry and heat through. Cut each piece of Mountain Bread into three pieces lengthwise. Carefully spoon a dollop of mixture onto one end of a strip. Top with ½ a teaspoon of chilli sauce. Brush edges of the Mountain Bread with a little bit of oil. Wrap the content up into a triangle and warm in the pan so that edges stick. Makes 12.

As cooking is challenging enough for me, there's no sense in trying to get complicated at sea, especially during the first few days of a passage. In my opinion, producing a warm bowl of anything edible is a feat. The truth is our favorite at-sea dinner is a warm can-of-something and in Papeete, Tahiti we stocked up on cans of ratatouille. In my expert opinion, this is best served over a bed of couscous because it doesn't get easier than boiling the kettle for couscous. As we sailed further west we went mad over cans of Taste of India's Lentil Dhal – produced in Fiji.

Since selling Hydroquest in Australia and now cruising our second boat SV Kaiquest in the Pacific Northwest, I love taking the time to re-create similar dishes in calm anchorages in my new galley. These meals are my favorites and definitely more delicious than their canned counterparts. And yes, the sign is featured prominently once again. Though I will never be the best cook, I would venture to say that help is no longer wanted...or needed.

Red Lentil Cauliflower Soup

1 tablespoons coconut oil
1 onion - diced
4 large cloves garlic - minced
4 tablespoons minced fresh ginger
1-3 tablespoons curry powder
1 teaspoon each of ground coriander and cumin
6 cups water
2 vegetable stock cubes
2 cups red lentils
1 cauliflower - chopped into florets
1 sweet potato - diced
2 handfuls baby spinach
salt and pepper
chopped cilantro for serving

Saute onion and garlic 5 minutes in coconut oil. Stir in ginger, curry, coriander and cumin; saute 2 minutes. Add broth and lentils, bring to a low boil. Stir in cauliflower and sweet potato. Cover and simmer 15 minutes. Season to taste, adding more curry, if desired. Add spinach and cook until wilted.



Terry and Jack the breakfast crew of Janey's Coffee Co. with Amanda

A getaway trip last March had John and I flying to Arizona for a few days. I was excited to return to the "Copper State" as I'd only once before visited. I was in my teens on a family road trip clockwise around America after we'd sold our cruising boat and home Swanhaven II, in Seattle. We'd enjoyed a few days hiking in the Grand Canyon but with flights booked home to New Zealand from LA we were on a final deadline so had to hightail it though the remainder of the state.

Phoenix greeted John and I with clear blue skies and as we headed north to our Carefree destination we slowly began to take in the landscape. The transition from Washington green to desert brown is rather dramatic and when we spied our first roadside saguaro cactus, with its classic upright vertically ribbed trunk and upward reaching arms, we both commented that it looked like the perfect disguise for a cell tower. I was intrigued to discover that the trunk only grows arms when 50-100 years old and that along with being an important food source they're also nesting sites for desert animals including martins, woodrats, lizards, owls, woodpeckers and wrens.

When our stomachs started growling we opted for a pit stop lunch at Sprouts Farmers Market which is based in Phoenix. It's impressive salad bar offered an amazing array of colorful and interesting salads which inspired me to create the following recipes. On driving the remainder of the way to Carefree the streets with names such as Lone Mountain Road, Desert Hills Drive, Stagecoach Pass and Dynamite Boulevard soon cemented us into a desert mode.

Nopales Cactus Salsa

1 poblano pepper
1 serrano pepper
5 tomatillos
½ onion
2 prepared nopales (cactus paddles)
handful cilantro
squeeze of lime
salt to taste

Heat oven to 400F. Over a gas stove flame roast peppers until black. Roast tomatillos, onions, and cactus until the tomatillos split. Peel the blackened peppers. Roughly chop everything and whizz it all together in a blender.

Southwestern Pasta Salad with Black Bean Dressing

½ lb. cooked short pasta
1 15 oz can black beans - drained
1 cup chopped tomatoes
½ cup sweet corn
½ cup chopped green bell pepper
½ cup chopped red onion
½ of hot green chile - finely chopped
½ cup chopped cilantro
salt and pepper to taste
4 tablespoons black beans (from beans above)
1 teaspoon ground cumin
½ teaspoon chipotle pepper flakes
1 garlic clove - minced
1 teaspoon mustard
¼ teaspoon paprika
2 tablespoons pickled jalapenos
3 tablespoons lime juice

For the salad, combine first nine ingredients (through salt and pepper). For the dressing, blend remaining ingredients until smooth then combine with salad.

We were to be guests at Sam's house; a longtime friend who has done many memorable expeditions with us. It was also John's birthday so celebrations were in order and Sam had also invited Ron, another ex-expedition member and his partner Donna. Once parked at Sam's house I went running into the house to announce our arrival. Sam & Ron were astounded that I'd contemplated navigating the driveway and on into the house barefoot. They asked "Don't you know about translucent scorpions, rattlesnakes or gila monsters? Oh, and don't let the terrier out or she'll be attacked by a coyote or perhaps catch rabies from a javelin". It was a fantastic to be with good friends and everyone lent a hand to create the following birthday dinner.

Grilled Shrimp Tacos

1 tablespoon olive oil
½ teaspoon chili powder
¼ teaspoon ground cumin
¼ teaspoon salt
1 clove garlic - minced
1 teaspoon lime juice
1 lb. large raw shrimp - peeled and deveined
8 6-inch flour tortillas
Toppings: chopped red cabbage, chopped cilantro, homemade guacamole and salsa, and Cojita cheese

In a large bowl combine first 6 ingredients. Add shrimp and let marinate while grill is heating. Thread shrimp onto wooden skewers that have been soaked in water. Grill shrimp 3 minutes each side. Warm tortillas on the grill. Assemble tacos by placing some shrimp and topping ingredients in each tortilla finishing with Cojita.

Almond Pear Clafoutis

3 eggs
1/3 cup milk
2/3 cup cream
1/3 cup flour
½ cup sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ teaspoon salt
2 pears - peeled and sliced
2 tablespoons butter
¼ cup brown sugar
¼ teaspoon nutmeg
½ cup sliced almonds
confectioners sugar - for dusting

Preheat oven to 325F. In a bowl, whisk together eggs, milk, cream, flour, sugar, extracts and salt. Heat a 10" cast iron skillet, add butter and pears: cook 3 minutes. Add brown sugar and nutmeg; cook 3 minutes. Pour batter over pears, sprinkle with almonds. Bake 35 minutes. Sprinkle with confectioners sugar.

The next day saw us off to Janey's Coffee Co. and Bodega on Cave Creek Rd for morning coffee and burritos. I was a little skeptical as to the cuisine as the building is not much to look but once inside it's reveals a charming deco of old west meets funk art. The best part along with its scrumptious food is a gigantic dinning garden with tables and large umbrellas scattered around cactus rock gardens. This place is defiantly a local hangout and it was fun to get a view of desert life from the posters ranging from the latest yoga hangouts to the art and band scene. Sadly, we'd miss the Cave Creek Fiesta Rodeo, it starts mid-March, but Sam took us on tour of town to view the venues and there certainly seemed to be any number of cowgirls and boys ready for action. An afternoon hike was in order before dinner out at another Cave Creek establishment which inspired me to create the following.

Tequila Spiked Tortilla Soup

1 tablespoon olive oil
3 cloves garlic
1 jalapeno
8 Roma tomatoes - halved
¼ teaspoon oregano
¼ teaspoon dried cumin
½ teaspoon chipotle chili powder
4 cups vegetable broth
4 corn tortillas - diced
1 teaspoon sherry vinegar
2 tablespoons tequila
juice of 1 lime
for garnish - corn tortilla chips, Cotija cheese and cilantro

Heat oven to 350F. Toss tomatoes, garlic and jalapeno with olive oil and bake 20 minutes. In a large pot combine roasted ingredients with next 6 ingredients. Simmer 20 minutes then puree with a stick blender add tequila and lime. Serve with garnishes. Serves 4.

All to soon it was time to leave and as we headed back down the highway hot air balloons dotted the early morning sky as if to say hurry back and have some more adventures.


Easter dinner with Captain Hafsten

Whew. Our flight had landed in Gothenburg, Sweden after a whirlwind of packing in Friday Harbor to return to Mahina Tiare. As we transited the airport it seemed in a festive mood and on exiting the main doorway we passed through tall willowy branches decorated with bunches of colored feathers all of which I thought rather bizarre. We picked up our rental car and headed north and when the scenery turned to countryside I noticed that some households had decorated a small bare garden tree with feathers. When I saw a tree with colored feathers and eggs it clicked that this must be an Easter tradition. With my focus on travel I'd forgotten all about Easter.

The boatyard on Orust island where MT had wintered was deserted; Easter is a 4-day holiday in Sweden. We'd shopped for fresh provisions, that included kale for quinoa salad, and were more than happy to work on boat projects until the yard returned to normal. But as everything was rather quiet John suggested a Sunday Easter celebration at the nearby seaside Hafsten Resort. I was surprised that their restaurant was also gaily decorated with feathered branches and that it was deserted. When I asked the waitress why she said that the Swedes celebrate Easter with a big family lunch on Saturday and that Sunday is a quiet day. As to the decorations, they're called Paskris. It has its origins in the 17th century when on lent the master of the house whipped the household with birch branches to commemorate the suffering of Christ. The flogging died several centuries ago and the now the branches are decorated. Thankfully the restaurant was open and I enjoyed a tasty slice of quiche while John dinned on fish.

Quinoa and Kale Salad

1 bunch kale - stems removed and thinly sliced
1 tablespoons olive oil
salt and pepper
4 cups cooked quinoa
½ lb. red grapes - halved
½ red onion - finely chopped
½ cup coarsely chopped toasted walnuts plus extra
½ cup fresh lemon juice
1/3 cup extra-virgin olive oil
1 heaping tablespoon Dijon mustard
1 tablespoon honey
2 cloves garlic - minced

Combine kale, olive oil and salt and pepper to taste in a large bowl. Gently massage the kale to soften and wilt it slightly. Toss in quinoa, grapes, onion and walnuts. In a small bowl whisk together remaining ingredients. Season with salt and pepper. Pour over salad and sprinkle with extra nuts.

Broccoli and Goat Cheese Quiche

1½ cups all-purpose flour
½ teaspoon salt
½ teaspoon sugar
1 stick very cold butter, cut into cubes
1 egg
1 tablespoons ice water
5 eggs
1½ cups half and half
salt and pepper
¼ cup minced chives
½ head of uncooked broccoli - sliced into 3-inch florets
2/3 cup sliced roasted red peppers
4 oz goat cheese - crumbled

In a food processor combine flour, salt, and sugar. Pulse a few times to mix. Add butter and process until incorporated and texture resembles wet sand. Whisk egg with 1 tablespoon water. With food processor running, drizzle egg mixture into batter. Turn dough out onto plastic wrap and form into a disc. Chill for 30 minutes. Roll out crust until ¼ inch thick then press into pan. Preheat the oven to 400F. In a medium bowl, whisk together eggs, half and half, salt and pepper to taste, and chives. Pour mixture into crust, distribute with broccoli and red peppers. Sprinkle with goat cheese. Bake 30 minutes.

Our major boat chores were accomplished with in a week and we returned our car to Gothenburg. It was now a chance to also catch up with sailing friends Vickie and Roland. We met at the downtown marina beside the Opera House and strolled a few avenues before arriving at Stora Saluhallen, the city's largest indoor food hall established in the late 1800's. Under Saluhallen high vaulted ceiling top end specialty stalls display wonderful produce behind polished glass cabinets and we couldn't resist fresh bread, crackers and stinky cheese. After short walk along the canal we then arrived at Feskekorka another old architectural gem that resembles a Gothic church. This market specializes in seafood and we chose mussels for our evening meal. To wind up our city tour before catching a tram to Vicky and Roland's apartment we had afternoon tea in Haga, a charming old neighborhood across the canal with beautiful wooden houses, small café's and quaint boutiques.

Mussels with White Wine and Tomatoes

½ cup unsalted butter
1 onion - diced
7 cloves of garlic - minced
4 vine-ripened tomatoes - chopped
2 teaspoons salt
1 teaspoon ground black pepper
4 lbs mussels - washed and debearded
1 cup tomato juice
1 cup of good white wine
¼ cup fresh lemon juice
¼ cup fresh parsley - chopped

Melt butter in a large, deep and wide pan. add onions and garlic, sauté until onions are translucent. Add tomatoes, salt and pepper, cook 2 minutes. Add mussels, tomato juice, wine and lemon juice. Turn heat to high, cover and cook for 5 minutes or until all the muscles are open. Transfer mussels to bowls, pour sauce ingredients from pan onto plated mussels. Sprinkle with parsley. Discard any muscles that don't open.  Serves 6.

A hike in the large forested park of Delsjon was on our agenda the next morning before returning to Mahina Tiare and we shared the lakeside trails with runners, horseback riders and walkers on our trek to and from Bertilssons Stuga; a cozy cabin friendly staff that serve great goodies like open faced sandwiches on rye bread, heartwarming soups and decadent chocolate treats

Swedish Chocolate Balls

1 cup rolled oats
½ cup fine muscovado sugar or confectioners sugar
3 tablespoon Dutch cocoa powder
1 tablespoon cold espresso coffee
½ cup coconut oil or butter
1 teaspoon vanilla extract
a pinch of sea salt
unsweetened fine coconut flakes

Place ingredients in a food processor and mix until combined. Mixture should be easy to roll; adjust consistency with oats or coffee. Shape mixture into bite-sized balls and arrange on a tray covered with parchment. Roll balls over coconut flakes, refrigerate 10 minutes and serve. Serves 10.

Swedish Sticky Chocolate Cake – Kladdkaka

2 eggs
10 oz sugar
3 oz flour
1 teaspoon vanilla extract
2 heaped tablespoons unsweetened cocoa
3.5oz melted butter

Preheat oven to 350F. Grease and flour a round springform pan. In a bowl whisk to mix all ingredients together until smooth. Pour into pan and bake 30 minutes. Let cool in pan. When ready to serve, remove the spring form side. Do not attempt to remove the cake from the bottom; it's too sticky and fudge-like. Serve warm with fresh berries and vanilla ice cream or cream.


Heather and Mark dinning on passage

“There’s an interesting Kiwi yacht anchored at Roche Harbor and I’ve invited them to dinner” exclaimed John when he returned from his morning kayak. Over the next few days we enjoyed visiting with Heather and Mark aboard Larissa. Heather is currently writing her second historical novel, set in her homeland Scotland, but took time out to answer the following questions.

How long have you been sailing? Nine years full time since leaving NZ on Larissa, our 2004 45’ steel Alan Wright Oceans 10 with twin keels and cutter rig. Previously we’d sailed together on our 25 footer during breaks from our jobs as University Academics and Mark was occasionally rail bait on Rum Races in Auckland.

What are your plans? We’re into our third year in the Pacific NW and are presently contemplating the Northwest Passage then Greenland, Iceland, Norway and Scotland.

Describe your personality: Mark calls me Piglet from Winnie the Pooh because of my temerity, tending to cast a negative lens on the unknown; and to continue the analogy, I call Mark Pooh Bear because he’s very focused on food and Larissa can be like Pooh’s bottle boat - “Sometimes it's a Boat, and sometimes it's more of an Accident.”


Larissa’s Galley

Describe your galley layout? L-shaped with gimballed stove, double sink with freshwater only (thanks to an Open Oceans Watermaker and rain collection on our hard top bimini), a 12v 80L Vitrifrigo freezer. We’ve a new 12v 85L Isotherm stainless steel fridge drawer. It’s a vast improvement on our previous front opening door fridge as the contents would end up in my lap on a port tack.

Who runs the galley? Generally I do, although Mark serves as a handy packhorse when provisioning and fulfils the obligatory role of tending the cooking on our Weber Baby Q barbecue, a recent addition and a great alternative to stainless steel options.

What are your favorite items? A breadmaker along with a Lemair 2.2kg top loading washing machine; it’s changed my life aboard. We have two Aladdin insulated tiffin sets (available from Amazon) that we now use on passage instead of plates and bowls We like being able to put the lids on to keep the food hot in the event of a quick sail change, or perhaps keeping a meal ready to eat later.

What food concerns did you have? Provisioning, although I’m now more relaxed, as long as I have 4 dozen toilet rolls in reserve! We seldom stay in marinas and often go bush for 6 weeks to gunk hole and explore. For passages we might carry more snacks like nuts, protein bars, and chocolate but we eat more or less the same on passage as when cruising coastally. I’ve two pressure cookers but we’ve just purchased a larger one with temperature gauge to can some of the salmon and crab Mark catches.

Thai Pumpkin Soup

2 tablespoons vegetable oil
1 onion - diced
2 cloves garlic - sliced
1 inch knob ginger root - sliced
2 tablespoons Thai green curry paste - to taste
2¼ lbs pumpkin - peeled and chopped
1 can coconut milk
1 pint vegetable stock or water

Add oil to pressure cooker and sauté onion, garlic, ginger and curry paste 3 minutes. Add pumpkin, coconut milk and stock. Bring to pressure for 10 minutes. Remove from heat and allow pressure to reduce naturally. Puree until smooth. Serve with lime wedges, salt and sugar so your guests can balance the flavours to suit themselves.

What’s your favourite food? Chocolate for me and a good old Kiwi roast dinner for Mark. At sea we like flapjacks, the energy bar not the pancake and roasts. When entertaining, as a talking point, I make chocolate mousse with tofu.

Flapjacks

1 1/3 cups butter
2 2/3 cups light brown sugar
6 rounded tablespoons golden syrup or 8 tablespoons maple syrup
4 cups whole oats
1 cup instant oats
Optional - dried fruit, chopped if necessary

Preheat oven to 350°F. Grease a shallow baking pan and line with parchment. Add butter, sugar and syrup to a saucepan and gently heat until melted. Stir in oats and fruit. Turn into the baking pan, level and press evenly and firmly with back of spoon. Bake 25 minutes or until just golden around edges. Cool 10 minutes, mark into squares and when completely cool turn out onto a board and cut with a sharp knife.

Mediterranean Vegetables

2 potatoes - chopped into 1 inch chunks
1 eggplant - sliced and quartered
2 zucchini - sliced thickly
2 bell peppers - chopped into 1 inch chunks
1 red onion - halved and cut into wedges
1 garlic bulb - broken into cloves
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon rosemary, basil and/or oregano
Salt and pepper

Preheat oven to 425°F. Place vegetables in a shallow roasting dish. Combine oil, vinegar, and herbs, salt and pepper. Drizzle over vegetables and toss to coat. Roast until tender, about 40 minutes, stirring every 15 minutes. Serve with roast meat or grilled fish.

Tips: Add a drizzle of honey in the last 15 minutes to glaze and cut the vinegar. Add a bunch of baby tomatoes on the vine in the last 15 minutes as a special touch. Serve cold as a salad.

Guilt-Free Chocolate Mousse

1¼ cups chocolate chips
2 packs extra-firm silken tofu (approx. 1½ pounds)
½ cup unsweetened cocoa powder (Dutch is best)
1 teaspoon coconut essence, dark rum, cherry brandy or orange liqueur
¾ cup of pure maple syrup
½ teaspoon salt
Fresh berries and wafer rolls

Melt chocolate. Drain tofu and puree until creamy and custard like in texture. Fold in cocoa and puree until blended. Add maple syrup, coconut essence and melted chocolate, and puree until combined and smooth. Season with salt to taste. Cover and chill for at least 3 hours. Serve with berries and wafer rolls.

What inspires you in the galley? Perhaps not so much inspiration as philosophy, we consider regular meals a safety issue so that we’re prepared for any eventuality. Larissa is our home and we eat more or less the same as we did when we lived ashore, subject to what’s available locally.

Do you have a funny incident? Funniest drink incident - the invention of the Hairy Cossack in Tonga; a variation on a White Russian. Take one coconut, machete off the top, drink some of the coconut milk, replace with Kahlua and vodka, pass out the straws and share the Hairy Cossack around, but...be careful with the machete after the first one or two!

 

Archives....
2016 | 2015 | 2014 | 2013 | 2012 | 2011 | 2010 | 2009 | 2008 | 2007 | 2006 | 2005

 

brochure | schedule | faq | expedition updates | latest news | seminars | amanda's world | contact | home
This site was designed & is maintained by Tif & Gif Creative

Please direct any questions to sailing@mahina.com.

Mahina Expeditions
P.O. BOX 1596
Friday Harbor, WA. USA 98250
PHONE (360) 378-6131
FAX (360) 378-6331
All Rights Reserved.
© 1996 - 2017