Dreamtime Sail - Our Galley

Take your tastebuds on a tour from Morocco to Libya, Egypt to Tunisia with this amazing dish. Traditional North African food draws inspiration from the culinary traditions of Europe, Africa, and the Arab Middle East. From the rich tagines of Morocco to the harissa-spiced dishes of Tunisia, the sea-meets-desert cuisine offers of wealth of hearty, comforting, and complex meals worth getting to know. Serves 2 Ingredients   4 x 75g mackerel fillets with skin on 2 tbs plain flour 1 tsp smoked paprika 2 tbs extra-virgin olive oil 1 orange - zest and juice 1 -2 tbs of Berbers Spice (1 is mild, 2 is hot) recipe can be found in spice blends on Our Galley-Dreamtimesail blog. 1 large dollop of honey 3 tbs slivered almonds toasted 1 tsp coriander seeds toasted fresh coriander to serve Side dish 1 1/2 cup mixed quinoa 4 tbs dried cranberries  1 can drained and washed chickpeas 1 can drained green beans 1/4 tsp cinnamon  Pinch nutmeg Pinch cloves Let’s get Cooking  Toast the almon...

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 1 cup water (lukewarm) 1 tsp yeast 2 3/4 cups all purpose 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 any extras you may desire to make your own signature focaccia. 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. P...

The Highlands of Bali This BLOG started over twelve months ago, and as usual things get in the way and it was left in draft form. I can’t believe I didn’t complete the blog back then and share it with you all, because this is the best culinary experience I have ever had. We were visiting Bali in the Nusa Dua area to celebrate our 29th wedding anniversary, when Rob presented me with, really a gift of a lifetime to attend a cooking class to learn traditional Balinese Cuisine under the master chef, Heinz von Holzen. So this is what I wrote August 2019. Heinz von Holzen is the owner of the renowned Balinese restaurant Bumbu Bali . He is passionate about Indonesian cuisine and spent many years immersed in its diversity and intricacies. Heinz also conducts cooking classes at his restaurant three times a week. His classes are extremely popular and boosts Bumbu Balis reputation as an authentic Balinese restaurant and cooking school that has won multiple awards for its promotion of authentic In...