We thought we would introduce you to some of our meals on board the boat. We find our supplies are very limited on a lot of the Greek islands so we have had a lot of fun developing some meal ideas with very limited supplies. In each little village we can usually tomatoes and peppers, aubergine, courgettes and avocado. Occasionally we find lettuce and greens and sometimes we can find french beans. We can keep fruit and vegetables for about a week during the summer so we know that sometimes we have to have a stock of lentils and beans, chick peas and couscous. (Couscous is very rarely on the small islands so I stocked up during the winter). Paul loves his fish but we find buying fish is expensive and frozen unless you can catch a fisherman coming in (then it is expensive and fresh). We have yet to master fishing from the cat … it just isn’t happening yet! I love meat but find that apart from chicken we are usually disappointed, so we now have meat and fish 3 times a week and are experimenting with more and more vegetarian dishes.
Summer guacamole – mash the avocado and mix with finely chopped red onion, diced tomatoes and chilli… drizzle with lime juice and serve with crackers, toast or garlic bread fresh from the bbq … we love avo’s but put together as a spicy guacamole is so easy to do on the boat.
Winter guacamole as above but warmed… fabulous on bbq garlic bread … if you love avocado but have not tried it warm then you’re in for a treat
Bruschetta – diced tomatoes mixed with fresh basil and olive oil served on toast rubbed with garlic or bbq’d garlic bread … one word … fabulous
Greek salad – diced tomatoes, cucumber and red onion served with diced feta cheese and olive oil … this is a staple, easy, delicious and can be changed just by adding olives or peppers into another meal
Saganaki – my favourite, is tomato, onion, garlic and chilli with basil and olive oil, reduced down as the base, then stir in either prawns or vegetables of your choice along with diced feta cheese … we often serve this on spaghetti
Hummus….. with almost everything … blend pre-soaked chickpeas with lime or lemon juice, garlic and olive oil then season to taste. Try adding sun dried tomatoes or jalapeños for great variations
Tarka Dahl – pre-soaked yellow split lentils cooked with onions, tomatoes and your favourite curry spices, garlic and finely chopped celery tops … another fabulous one-pot meal that doesn’t disappoint
Chickpea curry – onions, tomatoes and pre-soaked chickpeas cooked with your favourite curry spices, finished off with coconut cream and served with rice
Greek Fava – cook pre-soaked yellow split lentils with a chopped onion. Without draining off the liquid, blend with garlic and season to taste. Top-off with caramelised onions, crispy bacon bits and capers for a dish that is so good you’ll wonder why you didn’t discover it sooner
Winter lettuce & peas – cook the peas, blend two thirds into a paste, then add to the shredded lettuce, stir in the remaining peas for the best mushy peas you’ve ever had!
Summer lettuce & peas – shred the lettuce, add the cooked but cold peas, toss with olive oil, salt & pepper to taste, then shave the parmazane over the top. There is something quiet special about this combination … but served as below … wow!
Green “French” bean salad – add the cooked but cold beans, cut into 2cm lengths, to a teaspoon of pesto and some olive oil. Top with shaved Parmesan … Mary’s favourite
Roast Vegetable Soup – if you’re putting the oven on then slide in a tray of garlic, onion, tomatoes and peppers. Then blend with chicken or vegetable stock. We make this in large batches, portion it and then freeze … so easy for lunch with some fresh bread to dunk
We are back on anchor and free to sail. (In the image above is the bay we are now sitting in). Well that is the theory anyway! In reality we need to do another shop and we need to pick up a parcel that hasn’t arrived yet So in the meantime we can test all of our...
Overwintering on a boat in Samos Marina, on the beautiful Greek island of Samos could be quite a lonely affair if it wasn’t for the live-aboard community, let’s refer to them as the ‘exuberant partakers of the odd libation’.... so one naturally forms, The Sunday Lunch...
With all of unknown surrounding Brexit, many UK sailors have been exploring all of the different ways in which we might or might not be affected by Brexit. Before we left the UK, we were approached by several doom and gloom merchants who felt that there was already...
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