Dreamtime Sail - Our Galley

  In general, provisioning means "providing" or making something available. As world or coastal cruisers the purpose of provisioning food is to acquire the raw and auxiliary materials needed to make meals with the best quality produce at the lowest possible cost to sustain life on the ocean for a period of time. Karen began provisioning at the ripe old age of 10. She accompanied her father on monthly trips from Airlie Beach to Mackay where they would buy provisions for their charter boat "Wahoo". She learnt the importance of buying right and storing correctly so there was always enough fresh food for the paying guests each day. Karen told Multihull Central in a recent interview, "It’s a good feeling to know that you can “fend for yourself”. In recent world developments relating to COVID19 I realised how well prepared we were for self isolation. We didn't need to panic buy we had all the provisions we needed to head to sea for 76 days, before needing to repr...

  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 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 th...

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 Thank you for visiting Our Galley Blog.  If you like my recipes or blog please subscribe, share, follow, click and comment  😆 Sharing is caring. ...

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 ...

Cheese boards can be as fancy as you’d like, but most of the time, my boards are pretty simple. 2-3 meats, 2-3 cheeses, a pile of crackers, and a few handfuls of snack foods that I pull from whatever is stashed in the pantry.   Recipe for making your own cheese onboard  https://dreamtimesailourgalley.blogspot.com/p/tips.html You can pull something together in about 5 minutes or spend half an hour assembling something fancy. I lean towards the quick and simple in pretty much every aspect of life, so I’ll give you one guess how I make a cheese board most of the time. What you do want is a variety of textures here. With so many brands of cheeses out there, you want to make sure you select one from each of the texture range Soft: burrata, mozzarella, brie, humboldt fog Semi-Soft: stilton, roquefort, Gorgonzola, Fontina Semi-Hard: manchego, Swiss, provolone, comte Hard: cheddar, parmesan, pecorino, Asiago THE SIDE KICKS You can’t forget the accompaniments – they go with the cheese ...

  Base Ingredients  1 store purchased parmesan & onion cob loaf (or your flavour choice) 125g bacon, diced 1 Chorizo Sausage chopped roughly   125g butter, softened 1 tbs of Italian Herb Mix. small handful fresh parsley leaves, chopped 1/2 tps of minced garlic 2 spring onions, finely chopped 1/2 cup grated cheddar cheese ½ cup of grated mozzarella cheese Now add your favourite flavours .... I really use anything in the fridge it’s great to use up any leftovers, you can also use a heap of canned produce.  Salami, veggies, mushrooms,  olives, artichokes so have a play see what great flavours you can create  Let's get Cooking Heat your oven to 180C Place your loaf on a baking tray and use a knife to cut a grid pattern into the loaf.  Cut about 80% of the way into the bread, but DO NOT cut all the way through. Place the bacon and sausage into a frying pan and cook until just starting to turn golden.  Set aside. Mix the softened butter with the cho...

  Salmon Cheese Log Ingredient 1/3 block of Philly Cheese softened 1/2 a salmon fillet grilled medium/rare cooled and chopped or use 200grams of smoked salmon. You can really make this recipe your own by combining whatever herbs, spices and crushed nuts you prefer  Base herb mix 1 tsp of Dried Parsley  1 tsp of Dried Onion 1 tsp of Dried Garlic 1 tsp of Dried Dill Baking paper To Serve Lime wedges Crackers Extra chopped salmon  Let's get cooking Mix Herbs set aside Combine cheese, salmon and 1/2 the herb mix. Form a log shape. Place remaining herb mix on Baking Paper Roll cheese log in herb mix. Wrap cheese log in cling wrap and chill for 1/2 hour or until ready to serve. Serve with sprinkled extra salmon, lime wedges, crackers and season with salt and pepper. Enjoy with a glass of chilled champagne!