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

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



galley essentialsWe'd spent the summer cruising the Arctic, Scandinavia and on across the North Sea to England. After our new crew joined us in Southampton it was time to migrate further south and although we left the Solent motoring in little wind we knew wind was on the way. As darkness fell we were out in the English Channel and after passing several prominent headlands our wind filled in with gusto. We decided to push on through the night reefed down to lay Falmouth close-hauled.

Falmouth sits on England's south west coast at the end of Carrick Roads, an extensive river estuary that empties out into the world's third largest harbor. The town's fortunes were made during the 18th century when clipper ships and trading vessels favored its all weather entry. For us, Falmouth seemed the perfect place to sit out a predicted blow in wait for favorable conditions to cross the notorious Bay of Biscay. We'd mates to look up and the recently-opened National Maritime Museum seemed an added bonus.

Our dear sailing friend Jake, who featured in March along with his wife Judy, was waiting to take our lines as we berthed. He'd traveled down the river by dinghy and was eager to whisk us back to the cottage. When we arrived Judy quickly ushered us to the car, wicker basket in hand. We'd been invited to tea at friends of theirs who live at the top of a river at Coombe, their place being only accessible by boat or driving along the beach at less than high tide. 1

Dee and John's quaint two storied cottage is over 250 years old and was constructed by a farm tenet that by law had only 40 hours to build his house minus the roof. As Dee welcomed us through the back door, out of the blustery weather, I was instantly transported into a charming English story book. The cottage walls are thick; a mixture of clay, mud and straw, the ceilings low, and the rooms tiny. The kitchen into which we stepped had been added on, probably to allow for some modern convinces but it also served double purpose as the dinning room. The room was toasty while the burnt orange walls shed a glow that enhanced the table set for tea. I'd once read about the edict for Devonshire Tea; silver tea pot of piping hot tea, bone china tea service, vase with a bunch flowers, and cotton table cloth. Dee's dinning table looked picture perfect.





We were promptly seated around the table as Judy produced brown bread, scones plus clotted cream from her basket while Dee boiled the kettle. Upon having our tea cups filled we were offered a variety of Dee's homemade jams to spread on our bread before adding a dollop of clotted cream, or plain ginger biscuits if we preferred. I asked why John was drinking out of a small Peter Rabbit mug when there were many more china cups on the hutch. With a big sheepish grin he replied that it was his favorite. It was extremely cozy as we savored the afternoon enjoying talk of sailing, crabbing, gardening, and Cornwall.

    Tea Scones
    3 cups plain flour
    ¼ cup butter
    5 teaspoons baking powder
    ¼ teaspoon salt
    2 teaspoon caster sugar
    1 cup milk
    Sift dry ingredients together, cut in butter, add milk to form a soft dough. Form a block 1" high, cut 3" squares and place on a flour tray with a gap between scones. Bake 12 minutes 425 F. Makes 13.


    Dee's Basic Plum Jam
    6 lbs plums
    1½ cups water
    6 lbs sugar
    The rule for most jams is 1 lb of sugar per lb of fruit. When making jam in which the fruit is low in pectin; strawberry, pineapple or quince you will need to add lemon juice. Boil plums and water until smooth and pulpy. Scoop off stones, they will float to the surface. Boil briskly for 15 minutes or setting point is reached. Pour into sterilized jars. Makes 9 jars.

Some of my ancestors are Cornish and I've grown with many stories told by my nana. As Dee, Judy and I discussed local recipes it became fascinating to tie in the small details my nana had often talked of. Cornish families were large and jobs were often divided amongst the family. My distant relatives had been both tin miners and fisherman, though apparently everyone was a wrecker - collecting flotsam from the coast.

We chatted about the Cornish pasty; a type of half-moon savory pie. The shops in now Falmouth abound with an amazing variety of fillings although the "traditional" pasty was made from potatoes, onions and turnips, and beef if it could be afforded.

The Cornish pasty evolved into a working lunch for miners to take underground and my nana always said that a good pasty survives being dropped down a mine shaft. Pasties made of dense pastry were easy to carry, stayed hot until lunchtime, and when kept close to the body helped the miner stay warm. The pasty maker marked an end with the miners' initials in raised pastry and often added a separate partition of fruit or jam. Half of the pasty was eaten for breakfast, the other half left on a ledge for lunch. As a miner would not return to the surface or be able to wash his hands of the tin dust he would hold the pasty by the crust as he ate it then throw away the dirty crust. This not only appeased the knockers; capricious mine spirits who might lead him into danger but it also avoided the arsenic often found with tin.

    Cornish Pasty
    2½ cups plain flour
    ¾ cup butter
    ½ lb steak - cut into cubes
    3 large potatoes - diced
    ½ turnip - sliced
    1 onion - diced
    egg - beaten
    salt and pepper
    Sift flour, rub in butter with finger tip. Mix into a stiff dough with water. Turn on to a lightly floured board, divide into 4 balls and roll into rounds 1/4 inch thick. Mix meat, potatoes, turnip, onion and salt and pepper. Place a little mixture in the center of each round, brush edges with beaten egg, fold pastry over filling and crimp edges together. Make a slit to let out steam and brush with beaten egg to glaze. Bake in a pre-heated oven for 40 minutes at 450 F. Serves 4.

After our full of Devonshire Tea we headed outdoors for the requisite garden tour. Here flowers and fruit trees abounded and we were joined by the friendly black lab and fat tabby. In a move to simplify their lives Dee and John had recently sold their 5 ton French apple press and bought a delightful gypsy wagon, with a wood burning stove, to serve as reading retreat. I noticed a giant clam shell, which served as the dogs drinking bowl, and Dee remarked that her grandfather had given it to her grandmother upon returning from one of his sailing trips.

During our farewells at the front gate we all gazed at the evening sky noticing the dark clouds were no longer scudding overhead. "Tomorrow should be a good day to go crabbing and for you to cross the Biscay" remarked John He proved to be right.

    John's Cornish Crab Salad with Gazpacho Sauce
    ½ red pepper - diced
    ½ green pepper - diced
    ½ cucumber - diced
    2½ cups tomato juice
    1 shallot - diced
    splash of red wine vinegar
    sea salt
    1 cock crab - 2lbs cooked crab meat
    4 handfuls salad leaves
    lemon juice and olive oil - salad dressing
    Mix peppers, cucumber, tomato juice, shallot and vinegar. Spoon crab meat on the centre of a plate, garnish with dressed salad leaves then drizzle gazpacho around the edge of the crab. Serves 4.




1After crossing the Bay of Biscay from England we made landfall at La Coruña - the gateway city to Spain's northwest corner region Galicia. Eager to explore the medieval quarter we stepped ashore for a lively evening of tapas bar hopping through the narrow cobbled lanes lined with busy restaurants. The custom is to window shop for tapas, and artfully arranged platters looked tempting with extensive varieties of local seafood, vegetables and desserts. Other tapas bars such as El Rey de Jambo (King of Ham) specialize in cheeses, breads and meats; their entire ceilings hanging with large legs of mountain cured hams. As we wandered from one venue to the next we're forced to weave our way through the crowed tables and chairs that project into the alleys. If I slowed my step or let my eye wander I'd have to dodge waiters wielding menus who'd chat away in the local Galician dialect inviting us to take a seat.

Tapas translates to small plate and though most tapas menus are extensive the locals generally choose a bar that is know for it's one or two signature dishes before moving to another location. As first time visitors we discovered it's pretty much hit and miss on what to choose, especially when pronunciation gave us away as tourists. Often when the waiter would ask for our order and we were about to point at something on the menu, in the window, or on a neighboring diner's plate, thankfully someone nearby would offer a suggestion. The unspoken rule is to order two tapas per round of drinks so bar hoping with a crew gives you ample tapas of significant variety to easily replace a meal. It's most certainly an entertaining evening if you're prepared to go with the flow.

I'm always partial to marinated olives and even though they are not grown in Galicia each bar produces its own olive recipe. I now always have a jar of marinated olives in the fridge and this recipe is one of my favorites.


    Mixed Olives with Lemon and Garlic
    1 ½ cups black olives
    1 ½ cups green olives
    1 lemon - sliced
    4 cloves of garlic – diced
    2 green chili peppers
    1 teaspoon fresh oregano leaves
    2 tablespoons olive oil
    1 tablespoon lemon juice
    Place all ingredients in a clean dry jar, shake and seal. Leave for at least twenty-four hours.

Here are another couple of simple cold tapas that can be prepared before time.

    Blue Cheese, Apple, and Walnut Spread
    ¼ pound blue cheese - room temperature
    2 teaspoons raisins
    1 tablespoon medium-sweet sherry
    1 tablespoon cream
    2 tablespoons finely chopped apple
    1 tablespoon finely chopped walnuts
    1 tablespoon chopped pine nuts
    ¾ teaspoon fresh thyme leaves
    Soak raisins in sherry for 30 minutes. Drain, reserving sherry. Combine cheese, cream, reserved sherry until smooth. Mix in remaining ingredients. Serve with crusty bread slices.

    Cherry Tomatoes Stuffed with Olive Tapenade
    32 cherry tomatoes
    ½ cup olives with pimento
    1 ½ teaspoons capers
    1 teaspoon brandy
    ¼ teaspoon lemon zest
    2 tablespoons olive oil
    fresh oregano
    Chop olives and capers until they are minced. Combine olives with brandy, zest and oil. On each tomato, using a sharp knife, slice off the stem end (1/4-inch down) and the bottom (1/8-inch up). Scoop out juice and seeds using a ¼ inch teaspoon. Spoon some tapenade into each tomato and garnish with oregano.

When bars hopping I generally chose tapas that I'd never cook myself such as grilled sardines (they're really stinky) and pimientos de pardon; small in season peppers that can be anything form fiery to mild served grilled, piping hot, and sprinkled liberally with rock salt. The following tapas recipes are more complicated as they need to be served hot thus adding organizing and time management to the recipe.


    Mussels topped with Sun-dried Tomato Sauce
    1 dozen medium mussels
    ¾ cup water
    ¼ lb sun-dried tomatoes - not in oil
    1 cup water
    5 cloves garlic
    1 teaspoon fresh oregano
    1 teaspoon fresh thyme
    ¾ cup olive oil
    In a saucepan cover sun-dried tomatoes with water, bring to a boil for 8 minutes. Reduce heat and simmer 15 minutes, allow to cool, drain. Simmer sun-dried tomatoes with oil, garlic, oregano and thyme 15 minutes, puree. Makes 1½ cups. In a skillet place mussels and cover with water. Bring to a boil, lower heat cover and cook removing mussels as they open. Remove mussel from shells. Place mussel in half shell onto oven tray and cover with sun-dried tomato sauce. Heat in oven until bubbly before serving.

    Chorizo Simmered in Sherry
    Having made this tapa a few times I find that a well-cured chorizo works best so if you discover your chorizo is too fresh leave it to hang for a few days at room temperature.
    ½ lb sweet chorizo - sliced
    dry Spanish sherry
    In a skillet, cover chorizo with sherry, bring to a boil and simmer 10 minutes. Remove chorizo and serve on crusty bread or ¼ inch bread slices from a long narrow loaf that have been brushed with oil and baked at 350˚F about 8 minutes, turning once.

    Sautéed Mushrooms and Shrimp
    1 tablespoon olive oil
    1 large clove garlic - minced
    8 large mushroom caps
    rock salt
    fresh ground pepper
    8 shrimp - peeled
    1 tablespoon chopped parsley
    In a skillet, heat oil, and lightly sauté garlic. Spoon garlic into mushroom caps pressing garlic down into the hollow. Sauté mushrooms, caps down, for a few minutes until brown. Turn mushrooms and sauté other side until done. Turn over and remove to a warm platter, sprinkle with salt and parsley. Raise heat, season shrimp with salt, and sauté until just done, about 1 minute. Place a shrimp atop each mushroom securing with a toothpick. Sprinkle with parsley and serve warm.

    Cheese and Cumin Puffs
    Local cheeses abound in Galicia and one of the well known favorites is Tetilla; a creamy piquant farm cheese in the shape of a women's breast. This delicate cheesy tapa is best made with freshly ground cumin either in a motor or spice mill.
    1 lb puff pastry - refrigerated
    ¼ pound soft cheese - finely grated
    1 tablespoon ground cumin
    freshly ground pepper
    Mix together cheese, cumin and pepper. Roll pastry 1/8 inch thick and cut out 32 1½ inch circles. Place a teaspoon of cheese mixture in the center of 16 rounds. Wet edges with water and cover with second circle of pastry. Press edges together with fingers then crimp with a fork. It's best to do a few at a time and keep remaining circles chilled as they must not soften if they are to puff properly. Arrange pastries on a baking tray and place on the upper rack of a 425°F oven. Bake 6 minutes, until brown. Turn off the oven and leave the pastries in the oven for a few minutes to dry the inner layers. Serve warm.




3I first spotted Joyant anchored off Tobermory, Scotland and couldn't help but admire her robust pedigree. She's a burgundy Chuck Paine-designed Apogee 50 from Seattle. When we again shared an anchorage near Oban I got to meet her equally robust and seasoned owners of 12 years; Dorothy and Tom Wadlow.

Our paths crossed again a year later in Longyearbyen, Svalbard when we shared the only dock and an impromptu dinner aboard Joyant. Dorothy appears curious, enthusiastic and organized in the galley and I was soon to discover that she also lends her traits to her son Tim, who is representing the U.S. in the 49ers at the Olympics.

What attracts you to cruising?
We've always sailed; racing and vacationing. It seemed natural do something we enjoyed; sailing to places you can't get to by car and being able to have our "home”. I'm a birdwatcher and enjoy having a continual supply of new and different birds. I love seeing new places and when I travel by boat I see it in a different way than as a regular tourist. I appreciate remote anchorages but also delight in meeting new friends.

What are your galley priorities?
My number one priority is that the galley be near the main saloon action and conversations below, not off in a corner. A galley also needs to have easy cockpit access and a sharp knife.

What is your galley layout?
The aft end of the galley has a bulkhead. A counter with top opening fridge and freezer is outboard aft of the gimbaled stove. The fridge has a door in the lower level for drinks. Ahead of the stove is an "L” shaped counter with double sinks. This set up allows you to be braced when working at the stove, which is opposite the sinks, plus gives a clear view to the saloon.

Would you change anything?
The stove gimbals don't work well. It gets hung up after 25 degrees - especially on port tack.

Do you get seasick?
Not severely, but I know when to take Stugeron to prevent queasiness allowing me to read and use binoculars. After a few days I usually have my sea legs and don't take anything. Cookies are my comfort food. I like to bake and we seem to crave sweet things anyway. These favorite recipes are quick, and can be varied.

    Basic Bar Cookies
    ¾ cup oil - canola, olive, etc
    ¾ cup white sugar
    ¾ cup brown sugar
    2 eggs
    1 teaspoon vanilla
    1 cup whole wheat flour
    1 teaspoon baking soda
    ½ teaspoon salt
    1 teaspoon cinnamon (optional)
    1½ cups flour
    1 cup oats
    2 cups trail mix, chocolate chips, dried fruit, M & M's, etc
    1 cup nuts
        Mix ingredients together in order given. Pat into greased 13x9x2 pan. Bake at 375° 30 minutes. Slice into bars.

    Dorothy Green's Cinnamon Trail Bread
    Dorothy, a friend I birded with in San Diego would bring this on trips. I always vary the fruit and nuts.
    1 cup brown sugar
    1 cup water
    1½ cups mixed dried fruit
    1 tablespoon butter, margarine or oil
    1 beaten egg
    ½ teaspoon salt
    1 tablespoon (yes, that much!) cinnamon
    1 teaspoon baking soda
    2 cups whole wheat flour
    1 cup nuts
    In a sauce pan heat the first 4 ingredients to dissolve sugar a little, cool. Stir in remaining ingredients. Pat into greased 8x4 bread pan. Bake at 350° for 50 until knife comes out clean.

What galley preparations do you for passages?
I generally do the provisioning; planning every meal but not the order in which they will be eaten. I make and freeze dinners before the passage but that's not always possible. I don't can food.

Who works in thegalley?
If breakfast is more than cereal, Tom does it. We both make lunch. I do dinners and clean up. Recently we've done passages with crew. On our transatlantic I assigned each crewmember four meals to provision and cook. For Svalbard, a friend volunteered to provision and cook several dinners which I really appreciated. With crew the rule is whoever cooks doesn't do the dishes.

What is your cruising diet?
I get inspired by local ingredients and specialties. We eat what's available rather than having infinite choices like at home in the States. Lately in Norway we've tried caramel-colored sweetish goat cheese, caviar in a tube, prawns, fish pudding, fish cakes and beautiful berries.

Have you made mistakes?
I forgot my Norwegian dictionary and I ended up with buttermilk, I think that's what it was, instead of milk - not good in your coffee. I also bought whole kernels of wheat instead of whole wheat flour.

What is a memorable meal?
Friends came to Antigua and brought frozen steaks knowing that I rarely purchase beef in foreign countries (especially tropical ones). They made this 1fabulous, and different, herbed red wine sauce topped with blue cheese. What a treat.

Filets with Blue Cheese and Wine Sauce
4 6oz beef filets, rub with salt and pepper
3 tablespoons butter
2/3 cup red wine
4 teaspoons dried tarragon
4 oz Roquefort blue cheese
    Melt 2 tablespoons butter in skillet and cook filets 4 minutes each side, remove to plates. Add wine and tarragon to skillet, simmer 3 minutes to reduce and thicken. Swirl in remaining butter. Pour over meat and top with blue cheese.

What is your favorite cookbook?
It changes frequently. I don't use cookbooks much aboard, but I do keep a file of my standard favorites and ones I want to try.

What provisioning did you do for your month cruise of Svalbard?
Two friends joined us making this was the largest crew for the longest time I'd ever provisioned for without knowing whether I could get additional supplies. Tom and I had been busy cruising Scotland and Norway for two months before they arrived so I wasn't able to pre make many dinners. Not wanting to worry about meals while also standing watches, navigating and doing other duties I worked at being organized. I stocked breakfast, mostly cereal, and lunch options for a month.

I planned and provisioned for 30 dinners for four crew based on frozen provisions and cans. As a back up, we had a few freeze-dried dinners, not included in the 30. I kept a meal list and every few days I'd choose a few. We didn't get to all of the cans as the gateway port of Longyearbyen in Svalbard had better provisions than I expected, so much so that one of our crew bought provisions and made several surprise meals.

I'm always after recipes which take mostly canned or non-perishable ingredients. Here are two favorites

    Jackie's Tortilla Soup
    2 large cans chicken meat
    2 cans chicken with rice soup and equal amounts of water
    1 small can chopped green chilies
    1 can chicken broth
    1 can corn
    ½ jar picante sauce or salsa
    1 can black beans
    Simmer all ingredients in a pot. To serve, crush a handful of tortilla chips in each bowl, add soup, grated cheese, fresh cilantro and sour cream if can do. Don't forget to hand around Tabasco.

    Chinese Layered Casserole
    1 large can tuna – place in bottom of greased casserole then layer
    1 can artichoke hearts quartered
    1 can mushroom soup – mix with next 2 ingredients and pour over
    ¼ cup milk
    1tablespoon freeze dried chives
    1 can sliced water chestnuts - last 3 layers
    ½ can sliced almonds
    1 can crispy Chinese noodles
    Bake at 375˚ for 30 minutes. Serve soy sauce on the side.

What advice can you offer?
Be organized so you don't have to worry but don't be a slave to your plan. Try local foods whenever possible, it's a fun part of cruising.




1In February I took you tapas bar hopping through the lively northern Spanish city of La Coruna where we fell under the charms of the Galician culture. Eager for more enchantment we set sail from the town's medieval quarter to explore the remote and historic Galician coast. Sailing west we instantly entered Coasta da Morte, Coast of Death, named for the hundreds of shipwrecks that litter the wild cliffs and indented rocky coastline along with the local Celtic legends that tell of doomed cities drowned beneath the sea.

We experienced an enjoyable sail and anchored at the small fishing port of Lages. Famed for its long sweeping white sand beach backed by a small café-lined street we'd been hoping to visit our old friend Frank at Bar Mirdaor. Unfortunately we discovered his place shuttered tight and instead chose a lively open aired bar where we enjoyed stuffed peppers and excellent fresh grilled tuna.

    Galician Stuffed Peppers
    1¼ lbs ground, beef, pork or turkey
    2 tablespoons minced Spanish cured ham or prosciutto
    2 clove garlic - minced
    1 tablespoon olive oil
    2 onions - chopped
    1 clove garlic
    1 carrot - finely chopped
    2 tomatoes – skinned, seeded, and chopped
    3 tablespoon chopped parsley
    1 cup chicken broth
    few strands saffron
    1 bay leaf
    ½ cup dry white wine
    ¼ cup uncooked rice
    1 tablespoon dry white wine
    8 medium red and/or green bell peppers
    salt and pepper
    In bowl combine meat, ham, garlic and 1 teaspoon salt, let sit while preparing sauce. To make sauce sauté ½ the onion, garlic and carrot in oil until onion has wilted. Stir in 1 tomato and 1 tablespoon parsley - cook 2 minutes, add broth, saffron, bay leaf, wine, salt and pepper. Bring to a boil, cover and simmer 15 minutes. Sauté remaining onion in oil until wilted, add meat mixture and sauté until browned. Stir in 1 tomato, parsley. Season to taste. Add rice and wine, simmer 5 minutes. Cut tops off peppers, remove membrane and fill loosely with meat mixture. Cover pepper with caps and arrange in casserole. Bake 1 hour 350˚F spooning sauce over the peppers as they cook. Serve with salad.

    Tuna Steaks with Onion and Vinegar
    4 tuna steaks
    6 cloves garlic mashed to paste
    4 tablespoons chopped parsley
    1 tablespoons olive oil
    1 onion – slivered
    4 garlic cloves – minced
    2 teaspoons paprika
    3 tablespoons wine vinegar
    3 tablespoons fish broth or clam juice
    pinch of sugar
    salt and pepper
    Rub tuna with salt, pepper and garlic. Sprinkle with 2 tablespoons parsley and let sit 20 minutes. In a skillet heat oil and sauté onion until wilted. Add minced garlic, cook 1 minute, stir in paprika, vinegar, salt and pepper, sugar, remaining parsley and broth. Cover and cook on low for 10 minutes. Meanwhile grill tuna. Serve, spooning onion over tuna.

Our next stretch of coastline sailing took us around Cape Vilan containing the picturesque fishing and lace making port of Camarinas. Mugia, on the southern headland, was our evening port as we wanted to trek to the 17th century church La Virgen de la Barca situated on strangely shaped rocks at the exposed granite headland. Huge breakers smashed into the narrow point and the ornate church was packed and overflowing with a wedding. As we glimpsed inside the church to view the many lighted ship models suspended from the ceiling a stunning rendition of Ave Maria wafted towards us.

2On my way back into town I stopped by the bakery, where inspired by the church, I purchased a Tarta de Santiago. Decorated with the Cross of the Order of Santiago this traditional almond treat is named in honor of Santiago (St. James), the patron saint of Spain whose remains are buried inland at Santiago de Compostela, the greatest goal for pilgrims since medieval Europe. Strangely enough this cake also seems to be the main lure of passers-by into many cafés throughout region.

    Tarta de Santiago
    1 cup flour
    1½ cups sugar
    5 eggs
    9 tablespoons butter
    2 2/3 cups raw ground almonds
    ½ teaspoon baking powder
    1 lemon - juice and zest
    powdered sugar
    Using a grinder or a food processor, grind the almonds until fine. In a bowl blend butter and sugar until fluffy – add eggs one by one blending for 5 minutes. Combine flour, almonds, and baking powder, add slowly to mixture, stir in lemon. Bake cake in a greased round 10” pan for 40 minutes at 350 F degrees until top is golden and a knife comes out clean when inserted. Cut out an ornate cross stencil from a piece of paper and after to cake has cooled place the cross in the centre of the cake and dust with powered sugar.

Dolphins guided our passage around Cape Finisterre, literally meaning the end of the world, and we delighted in sunshine as we sailed towards Combarro on our final Galician quest. With a new marina under construction we anchored off the waterfront and in the late afternoon we entered Combarro's labyrinth of little narrow cobbled twisting lanes.

We'd stepped back to a time when everything was built of stone and wrought iron. Small restaurants, tiny bars, skinny two-stored homes, and eclectic shops selling witches and locally distilled aguardeinte (firewater) jostled against each other on the step slope. Granite granaries lined the foreshore, raised up off the 3ground on pillars away from the rodents and damp while columned grape vine-covered courtyards looked inviting. We shared the crowed cobbled alleys with Spanish families who were also appreciating the town's old charm. Laden tables and counters lined the walkways selling local cuisine. We devoured slices of large empanadas and delicious homemade gelato, managing to avoided many more tempting deserts. As the sun slowly slid behind vineyards on the distant shore a warm magical sunset glow lingered over the village. Ahh… this is what we were here for Galicia at its best!

    Tuna and Goat Cheese Empanada
    It is possible that Celtic influences are also the reason for the Galician empanada and although they are often associated with South America, they originated here in Galicia where many varieties are immensely popular.
    1 tablespoon olive oil
    5 tablespoons minced onion
    6 oz canned tuna, packed in olive oil
    4 oz goat cheese
    3 oz pimento-stuffed olives - chopped
    6 tablespoons toasted pine nuts
    5 tablespoons capers - chopped
    1 teaspoon paprika
    salt and pepper
    2 cloves garlic - minced
    16 oz puff pastry
    1 egg - lightly beaten
    Heat olive oil in a skillet and sauté onion and garlic for 5 minutes. Using a fork, mash tuna with onion, garlic, cheese, olives, pine nuts, capers, paprika, salt and pepper. Divide pastry in half, on a floured surface roll each portion into a 13-inch circle, 1/8 inch thick. Place one pastry on a large baking sheet coated with cooking spray and cover with filling leaving a 1-inch border. Place remaining portion of dough over filling, pinch edges to seal. Cut several slits in top of dough to allow steam to escape. Brush with egg. Bake at 350° for 30 minutes or until golden brown.



While buddy boating in Spitsbergen with Dorothy and Tom Wadlow aboard Joyant, March Galley Essentials, we heard that their son Tim Wadlow along with crew Chris Rast had recently won the U.S. Olympic Trials in the 49ers. Knowing that Dorothy was a great cook I was intrigued to discover Tim's Olympic diet.

1Tim, your first race at the Olympic Games in Qingdao, China is in August. What are your plans?
We've been working at every aspect of our campaign, from schedule, coaching, equipment, physical fitness, and funding.

What will you be sailing?
We sailed a new 49er at the Olympic Trials, and felt that the boat gave us a significant speed improvement. We have decided to use our Olympic Trials boat as our primary racing boat, and get another band new boat for the Olympics. This adds a significant expense to our campaign (roughly $24,000), but we feel this is the best chance to bring home the gold medal.

Where will you be training?
Our priority is to train and race in Qingdao, China. Winters in China are extremely cold so it's not realistic for us to train there until May. Whenever possible we train in the US--it's less tiring and we can stretch our budget because we often benefit from free housing and shorter travel.

What is your weekly training?
Chris and I have been working hard, sailing double sessions each day. A typical day sees us on the water at 10:30 am until 1pm. Then we come in for lunch, relax, debrief and make a plan for the afternoon session from 2:30 until 5pm. At home I'm lifting weights 4 times a week and playing tennis to get my cardio training.

What is your training diet?
As the Olympics approach we'll be working to lose some weight, so nutrition is important. We'll eat foods low in fat though high in protein and fiber so that we lose weight without losing muscle and still have energy for training.
Oatmeal or cereal with fruit is our breakfast of choice.

    Home-Made Muesli
    2 cups rolled oats
    1 cup rice bran
    2 cups triticale flakes (or substitute wheat, rice or bran flakes)
    ¾ cup unprocessed wheat bran
    1½ tablespoons sesame seeds
    2 tablespoons slivered almonds
    1 cup shredded coconut
    2 tablespoons honey
    ¾ cup fresh orange juice
    ½ cup dried apricots - diced
    ½ cup sultanas
    6 pieces dried apple - diced
    5 pieces dried mango - diced
    5 pieces dried papaya – diced
    6 dried dates, diced
    ¼ cup flax seeds
    Combine all dry ingredients (except dried fruit). Blend honey and juice (warm gently in microwave), and mix with dry ingredients. Spread mixture onto a baking tray lined with baking paper, bake at 150°C for 20 minutes or until golden, stirring occasionally. Cool. Mix in fruit and store in an airtight container.

2Chicken and turkey are lunch staples though in a pinch we'll eat peanut butter and jelly on whole wheat. Dinner is often chicken with pasta or noodles such as Pad Thai or a barbeque.

    Chicken Pad Thai
    ¼ cup tamarind pulp
    ¼ cup palm sugar
    1/4 cup fish sauce
    paprika or Thai chili powder
    3 tablespoons peanut oil
    4 chicken breasts – thinly sliced
    4 eggs
    ½ lb of dried thin rice noodles
    3 spring onions – chopped
    3 cups bean sprouts
    2 carrots – julienned
    3 cloves chopped garlic
    lime wedges
    ½ cup chopped unsalted roasted peanuts
    3 teaspoons ground dried red chilies
    Soak noodles in warm water 40 minutes or until limp but firm to the touch, drain. Meanwhile make sauce by melting tamarind, sugar and fish sauce in pot over a low flame. Taste and adjust flavor adding chili powder - a teaspoon at a time. Keep sauce warm. Heat a large well seasoned wok over high heat to smoking point. Add peanut oil and chicken, stirring vigorously until done half way, about 1 minute. Add a tablespoon of sauce and garlic, cook another minute. Add noodles and sauce, stir until noodle is soft. Make a well, crack eggs into middle, scramble, cut into chunks with spatula and toss. Add garlic, peanuts, sprouts, carrots, toss until wilted. Serve on a platter garnished with lime, peanuts and a sprinkle of dried chili. Serves 4

    Grilled Cherry Pecan Stuffed Turkey Breast
    1 turkey breast half – deboned
    2 slices oatmeal bread - cubed
    ½ cup dried cherries (or apricots)
    ¼ cup chopped toasted pecans
    2 tablespoons dry sherry or apple juice
    ½ cup of diced apple or celery
    ½ onion – diced fine
    ¼ teaspoon dried rosemary – crushed
    ¼ teaspoon salt
    1 tablespoon Dijon mustard
    1 tablespoon olive oil
    2 tablespoons butter – melted
    Cut a horizontal slit into thickest part of turkey breast to form a 5x4-inch pocket. Combine bread cherries, pecans , sherry, apple, onion, rosemary and salt. Spoon stuffing into pocket. Secure opening with water-soaked wooden toothpicks or tie with string. Combine mustard and oil. Arrange preheated coals around drip pan in covered grill. Place turkey in medium heat and grill 1 hour or until thermometer inserted in center of turkey (not stuffing) reads 170 degrees, brush with mustard last 15 minutes. Remove turkey, cover and let stand for 15 minutes before slicing. Serves 8

How do you stay hydrated?
50% diluted Gatorade while sailing. Otherwise, just water.

Do you take food out on the water with you when training? Racing?
Just Gatorade and Harvest Powerbars

What is your favorite food?
When I have time I make this Pizzeta base, topping it off with whatever is around.

    Pizzetta Base
    1 lb. plain flour
    1 packet dried yeast
    1 teaspoon sugar
    1 cup lukewarm water
    1 tablespoon olive oil
    extra olive oil
    Combine flour, yeast, salt and sugar in a bowl. Make a well in center, add water and olive oil. Mix together. Knead on the bench for 15 minutes. Roll dough around an oiled bowl to coat. This prevents hardening and cracking. Cover with plastic wrap or damp cloth and place in a warm spot for an hour or until doubled in bulk. Knock down and knead again. Divide the dough into 8, kneading each piece into a round. Leave to rise covered in a warm place for 5-10 minutes. Form into 15cm greased pizzetta trays. Top with whatever and cook in a hot oven (220C) for 10 minutes.

3Who does the cooking at home?
My wife Ery and I both like to cook, so it's 50/50.

Does your diet differ to Chris's?
I often supply our food for the day, so we eat about the same thing.

You traveled to Australia this winter for the World Championship and will be in Europe in the spring for the Princess Sofia Trophy, the European Championship and Hyeres Regatta. How does traveling affect your diet?
Makes it harder to find what you want so I fly with Powerbars, and Gatorade powder.

You finished fifth in the 2004 Olympics has your diet changed?
Not much.

What sailing conditions do you expect in China?
We know there is very light air racing with confused ocean waves, lots of current, and occasionally lots of wind and big waves that require "survival skills".

What effects will this have on your diet?
We will try to get as light as possible without sacrificing strength.

Will you try the local cuisine?
Probably not—some sailors have gotten sick in China, so we will be sticking to food that is ok!

Thanks Tim for sharing your recipes and "Go for Gold”! Be sure to follow Tim and Chris on their road to Qingdao at




This month's Galley picks up from April where we cruised the Galician coast of Spain, to sail on down the coast of Portugal on a palatable passage.amanda

Viana do Castelo lies in a beautiful setting on the Lima estuary south of the Spanish-Portuguese border. As we entered the tiny marina after a blustery days sail from Bayona, Spain we were rather bewildered when the maritime police roared up in a large inflatable, shouting excitedly and loudly in Portuguese. It took us a few moments and lots of gesturing to realize we'd forgotten to change our courtesy flag. We tried to redeem ourselves by asking for a recommendation for dinner. Thankfully they instantly smiled and scribbled directions to a restaurant beside the 16th century fountain in the town's main plaza.

Having cultivated an appetite for Galician tapas we all ordered our first Portuguese meal with gusto and even though we were the only people in the restaurant our dinner seemed that take a while. After a few glasses of local wine we assumed the cook must be new as she seemed a little excited when she dashed out through the restaurant to return with a large box of vegetables. When the waiter eventually presented two huge platters of food we thought it was for the eight of us, but oh no, it was an individual serving. Welcome to the country food of Portugal! Although tasty, all our platters were rather similar and we ended up boxing up much of it and taking it back to the boat, the potatoes making wonderful scalloped potatoes the following evening.

    Scalloped Potatoes
    2 tablespoons flour
    june 2 tablespoons grated Parmesan cheese
    2 tablespoons butter
    1½ cups hot milk
    1 onion - sliced
    salt and pepper
    Place a layer of potato and onion in a greased baking dish. Sprinkle with some salt and pepper, flour, parmesan and dot with butter. Repeat until the dish is 3/4 full. Add hot milk until it can be seen through the top layer. Bake covered for the first half of baking time. Bake at 375 F for 1 hour. Serves 4

From Viana we had another 35 mile passage south to Leixoes, the harbor for Porto, with excellent following winds, dolphins, and sunshine. Although we would have loved to take MT up the Douro River to the Porto city center it was impossible due to silting and the removal of the sailboat dock. Still, Porto is only 20 minutes by taxi and we soon found ourselves seated at a south riverside port-wine lodge with sweeping views across the river, between port-wine boats, to the granite bluffs and medieval waterfront quarter of Ribeira. By glancing at meals on nearby diners' tables and studying the varied menu we carefully placed our orders. This time I was thrilled with a lovely chili prawn fettuccine which inspired the following recipes on future expeditions.

    Chili-Infused Oil
    This oil keeps for up to a month and is great served as bread dip, in salad dressings, and in the following Prawn Fettuccine.
    ½ cup olive oil
    1 teaspoon dried crushed red pepper
    In a heavy saucepan heat the oil and crushed red pepper flakes, stirring occasionally, for about 5 minutes. Let cool to room temperature, about 2 hours, then transfer oil and pepper flakes to a storage container.

    Fettuccine with Chili and Prawns
    1 lb dried spinach fettuccine
    28 large prawns - with heads and tails
    ½ cup chili-infused olive oil
    6 garlic cloves – peeled
    4 bay leaves
    sprinkle red pepper flakes
    ¼ cup chopped fresh flat-leaf parsley
    Bring a pot of salted water to a boil. Add fettuccine and cook, stirring often, until firm to bite, about 10 minutes. Drain reserving 2 tablespoons cooking liquid. Meanwhile in large sauté pan heat chili-infused oil, add garlic and sauté until golden, about 1 minute. Discard garlic. Add bay leaves and prawns, sauté until prawns are cooked. Remove prawns. Carefully stir in reserved cooking liquid and 1/2 teaspoon salt, add fettuccine and toss to coat. Season with salt, pepper and red pepper flakes. Serve fettuccine with prawns on top and garnish with parsley.

After a night on the town we grabbed a few hours sleep before pushing off at 0400. An active cold front spinning off a substantial low offshore had grabbed our attention so nobody protested when we proposed sailing straight to Cascais, near Lisbon, 170 miles south. Our conditions were perfect and we were berthed at the marina just as the front hit. When the weather cleared our crew member Sam invited us on a tour of Lisbon. Of the many impressive, castles, basilicas, convents, churches, bridges, gardens and monuments we viewed a highlight was lunch in the tranquil mountain summer retreat district of Sintra on the rooftop at the flamboyant Pena Palace. This Salada Fijao Frade was refreshing and delicious.

    White Bean and Tuna Salad
    2 cans white beans (15 oz.)
    1 large can tuna packed in oil (12-oz.) - drained
    3 eggs - hard boiled and chopped
    1 red onion – chopped
    ¼ cup chopped fresh flat-leaf parsley
    2 tablespoons balsamic vinegar
    salt and pepper
    Gently combine all ingredients and season with salt and pepper. Serve chilled. Serves 6

june 08

    A trip to Lisbon can not go without a visit to the famous literary Art Nouveau Café A Brasileira. Here Sam and I enjoyed the café's atmosphere and glorified egg sweets with such name translation as "bacon from heaven” (trochino do ceu), "nuns' tummies” (barriga-da-freira) and "angel's cheeks”. My favorite is a cream custard tart called Pastel de Nata. They were first made in the 17th when convents tended to be well-off. They took the excess daughters of the wealthy (cheaper than marrying them off) who in turn brought 'dowries' that included plenty of chickens. Lots of chicken = lots of eggs. The egg whites were used for clarifying wines and starching habits while the yolks went into making sweets which were sold.

    Pastel de Nata
    For best results ensure the pastry ingredients are well chilled and the custard ingredients are at room temperature.
    2 cups all-purpose flour, plus more for rolling
    1 teaspoon salt
    2 tablespoons granulated sugar
    10 tablespoons chilled unsalted butter, cut into ¼ inch cubes
    5-7 tablespoons ice water
    1 tablespoon cornstarch
    1½ cups heavy cream
    1 cup granulated sugar
    6 egg yolks
        Pulse flour, salt and sugar in bowl of food processor, with metal blade fitted. Add butter and pulse until flour resembles coarse cornmeal, about 10 1-second pulses. Drizzle in 5 tablespoons of ice water pulsing several times to work in water. Add remaining water, 1 tablespoon at a time, pulsing until lumps form. Turn dough onto work surface, shape into a disc and cover with plastic wrap - refrigerate for 1 hour. On a floured surface roll dough to 1/16 inch thickness. Cut 12 x 4 ½ inch circles and line the cups of a 12cup x 4-ounce nonstick muffin pan. Place in freezer for 5 minutes. Line dough cups with cupcake papers and fill with dried beans. Bake at 350°F (180 C) for 10 minutes to set.
        To make custard, dissolve cornstarch in ¼ cup cream in a medium bowl. Add remaining cream and sugar, stir until sugar dissolves. In a small bowl, blend yolks with fork until smooth, then stir into cream. Ladle custard into pastry cups until 2/3 fill. Bake at 350°F until edges of custard are puffed and middle wobbly, about 25 minutes - custard will continue to cook. Cool in tin.
june 08 june 08




    I'm not really one to relish copious amounts of time in the galley so as I was cruising the Seattle Boat Show the cover of the new cookbook "One Pot Galley Gourmet” caught my attention as I passed Captain's Nautical Supply. Intrigued, I grabbed a copy, slipped off into a corner, and began to study its pages. I soon realized that it was written by the humorous Becky Coffield, an avid boater, whom I knew from her recent books "Life Was A Cabaret” and Northern Escape.

    I'd last seen Becky a few years back at Strictly Sail Pacific in Oakland but as she had a new book I knew she must be around. Sure enough, she was signing books so we were able to spend a few minutes catching up.

Becky, what inspired your book?
    "Rattle those pots and pans, woman,” my father used to teasingly taunt my mother every night when she'd set about cooking dinner. Fortunately for him she had a great sense of humor, so he never wore one of those pans across the side of his head!
    My maternal family was populated with good, old-fashioned "meat and potatoes” style cooks where the women cooked with devotion, dedication and a serious determination. Recipes were inborn. It's as though thick gravy coursed through my mother's and aunts' veins. And then I came along – skinny, rickety and the first fussy eater in family history.
    Imagine everyone's surprise when I eventually grew to cook – and that I cooked well despite my refusal to spend all day doing it. My mother, once watching me whirl around the kitchen preparing a meal, dryly commented, "Well, I can see you don't live to eat.”

    "So, how did I make the leap or stumble, depending one's point of palate, from cooking to writing about cooking?” laughs Becky

    It's called TMJD (temporo mandibular jaw disorder). Symptoms run the gamut from popping in the jaw joints, to dizziness and ear pain, arm and neck pain. In the process of dealing with my own case of TMJD I set about collecting and devising recipes that were easy-to-cook, easy to chew, thus the One Pot Galley Gourmet evolved into a book clearly intended for those who don't have the time, or inclination, to spend all day "Rattling pots and plans”.

    Running out of time, Becky highly recommended the following three recipes while quickly admitting her creations don't come close to the likes of popular personalities and their haute cuisine. But I thrilled to note that One Pot Galley Gourmet (Available at Captain's in Seattle and distributed by Robert Hale & Co.) contains easy to prepare recipes with wholesome meals ranging from the hearty and simple to elegant.


    Yvonne's Mexican Chicken and Rice
    1 can chicken broth
    1 teaspoon ground cumin
    ¼ teaspoon black pepper
    1½ cups chopped onion
    1½ cups chopped green pepper
    ¾ cup long grain rice
    1 can kidney beans - drained and rinsed
    1 can chicken - drained
    1 small can sliced black olives
        In a saucepan combine broth, cumin, pepper, onion and bell pepper. Heat to boiling. Stir in rice. Cover and simmer on low until rice is at desired doneness. Add beans and chicken. Heat completely then stir in the black olives and serve. Great with a dollop of sour cream! Serves 4

    Salmon Creole
        For those who object to fish because it's too bland, this recipe will awaken your taste buds.
    1½ pounds salmon fillets/steaks
    1/3 cup fresh lemon juice
    3 tomatoes - chopped (or 1 can Italian stewed tomatoes)
    1 green pepper - chopped
    ½ onion - finely chopped
    pepper to taste
    Tabasco to taste (be careful – about 10 drops)
        Preheat oven to 350. Place fish in a baking dish. Pour lemon juice over fish. Place tomatoes, green pepper and onion around fish in a decorative fashion. Sprinkle pepper and Tabasco over fish. Cover and bake 25 minutes, or until fish flakes easily.

    Helen Olson's Mud Bottom Cake
        This is a wonderful chocolaty treat that uses no eggs and fits in a little square pan that fits in that little oven.
    1½ cups flour
    3 tablespoons cocoa
    1 teaspoon soda
    ½ teaspoon salt
    1 cup sugar
    5 tablespoons cooking oil
    1 tablespoon vinegar
    1 teaspoon vanilla
    1 cup cold water
        Put flour, cocoa, soda, sugar and salt in a sifter and sift into an 8” or 9” square pan. Blend oil, vinegar, vanilla and water then artfully pour the liquid into the dry ingredients. Mix well. Bake at 350 for ½ hour or until done.

    It's sailing expedition season for me and I'm about to put to sea on another voyage. I've provisioned with Norwegian salmon for I'm eager to try "Salmon Creole” along goodies for my currently favorite following one pot recipes. Thanks Becky for a great book.

    Italian Sausage and Lentil Stew
        Although this recipe calls for Italian sausage I've only made it when I'm in Portugal using chorizo sausages.
    3 tablespoons olive oil
    2 lbs Italian sausages
    1 onion – chopped
    3 garlic cloves – thinly sliced
    1½ tablespoons chopped rosemary
    2 cans chopped tomatoes
    16 juniper berries – crushed
    pinch of grated nutmeg
    1 bay leaf
    1 dried chili – crushed
    ¾ cup red wine
    12/3 cups water
    ½ cup green lentils
        Heat oil in large saucepan and cook sausages for 8 minutes, until browned. Remove sausages and reduce heat. Add onion and garlic and cook until onion is soft. Stir in rosemary, add tomatoes and cook until reduced to a thick sauce. Add juniper berries, nutmeg, bay leaf, chili, wine and water. Bring to a boil, add lentils and sausages. Stir gently, cover and simmer for 35 minutes or until lentils are soft, stirring a couple of times to prevent lentils sticking to the bottom. Serves 4

    Curried Pumpkin Chicken
    1 tablespoon vegetable oil
    2 onions - chopped
    3 cloves garlic – minced
    ½ green pepper – chopped
    1 rib celery – chopped
    1 lb chicken breast - diced
    5 cups cubed pumpkin
    2 cups chicken broth
    1 can whole tomatoes
    2/3 cup raisins
    ½ cup dried apricots
    3 teaspoons curry paste
    ½ teaspoon salt
    ½ cup roasted pumpkin seeds for garnish
        Heat oil in large skillet. Sauté onions, garlic, bell pepper and celery, 8 minutes. Add chicken and cook until meat is white on all sides. Stir in remaining ingredients and simmer 20 minutes. Garnish with roasted pumpkin seeds. Serves 6

    Asparagus Risotto
        When I happen upon fresh asparagus, as this week, I like to show case it's splendor in this vegetarian recipe. With risotto four parts of broth are used to one part rice and the liquid is added hot, one cup at a time. For this reason I first heat the broth and place it in a thermos thus keeping the dish to a one pot meal, well nearly.
    10 spears asparagus - diced
    1 roasted red pepper – diced
    4 cups vegetable broth
    1½ tablespoons olive oil
    1 onion – finely chopped
    1 clove garlic – minced
    1 cup risotto rice
    3 tablespoons white wine
    ½ cup grated Parmesan cheese
    1 tablespoon minced fresh basil
    ½ teaspoon salt
    fresh ground pepper
        Briefly steam asparagus until tender. Heat broth and pour into thermos. In a heavy bottom pan heat oil, sauté onions and garlic, 3 minutes. Add rice and stir thoroughly. Add wine and 1 cup of broth - bring to boil. Reduce to a simmer and stir until liquid is nearly absorbed. Continue like this until all the stock has been added and the rice is al dente, about 20 minutes. Stir in remaining ingredients and serve hot.




1 We'd made landfall in south Ireland at few weeks ago at the small harbour of Baltimore where clearing in consist of a visit to Jacobs Pub. Here you phone through to customs in Bantry Bay notifying them of your arrival. Well, any visit to an Irish pub calls for a Guinness and in trying to figure out why the pub crowd was especially lively we realized we'd arrived during the Baltimore annual fiddle fair. Soon we were climbing the numerous stone steps to the imposing 16th century Dun na Sead castle, perched above the village and built with dues collected dues from Spanish and French fishing boats, to gather in the great hall for a marvelous fiddle concert followed by tea and yummy porter cake.

    Porter Cake
    1 cup butter
    1 ½ cups brown sugar - packed
    1 ¼ cups Guinness
    zest of one orange
    1 cup sultanas
    1 cup raisins
    ½ cup mixed candied peel
    4 cups flour
    ½ teaspoon baking soda
    2 teaspoons mixed spice *
    ½ cup whole candied cherries
    3 eggs
    Place butter and sugar in saucepan and heat until butter melts. Stir in Guinness. Add zest, sultanas, raisins, and candied peel. Boil 4 minutes, stirring frequently. Remove from heat and cool until lukewarm. Sift flour, baking soda, and mixed spice into bowl. Add fruit along with cherries. Whisk eggs in small bowl and add gradually to mixture. Spoon mixture into greased and floured 9-inch round cake pan. Bake on middle shelf at 350F about 1½ hours. Remove from oven and when cooled, remove from pan. If desired, pierce cake with skewer and pour ¼ cup Guinness over cake to keep it moist. Wrap tightly and let rest overnight before cutting. If stored in cake tin cake will keep for several weeks.

    *Mixed spice is a standard baking ingredient available in Ireland and Commonwealth countries but here's a recipe to make your own.
    1 ½ teaspoons cinnamon
    1 ½ teaspoons nutmeg
    1 ½ teaspoons allspice
    1 teaspoon ginger
    ½ teaspoon ground cloves
    Mix all ingredients together and store in airtight container.

2 The Royal Cork Yacht Club established in 1720 is the worlds oldest and it was our home for a week from which we set off exploring the countryside. On my morning run up the Ownenabue estuary I'd pass Drakes Pool; a large opening in the river where several yachts moor. A bronze plaque claims "Here in 1589 Sir Frances Drake and five of his ships eluded the Spanish Armada. He rested for a few days before gathering supplies and sailing away.” I wondered what supplies he'd gathered and can only presume he raided the local farms. At the Saturday farmers market in the village square I got a sampling of what Sir Francis might have helped himself to. Cheeses, relishes, wild greens, sausages, free range eggs, field mushrooms and breads were all for tasting and I too sailed away with wonderful fresh provisions that helped crate this tasty lunch.

    Baked Field Mushrooms with Toppings
    4 large field mushrooms
    ¼ cup olive oil
    2 tablespoons balsamic vinegar
    ¼ cup fresh chopped thyme
    salt and pepper
    With olive oil grease a baking tray large enough to hold mushrooms. Place mushrooms in pan in a single layer, gill side up. Pour over some olive oil, a drizzle of balsamic vinegar, sprinklings of thyme, salt and pepper. Let sit 2 hours. Preheat oven to 450F. Roast mushrooms about 20 minutes turning once. Serve with different toppings such as ricotta mixed with lime juice and black pepper, curried chickpea puree and a spicy tomato relish.

The Blaskets lie three miles off Ireland's Dingle Peninsula and although they were abandoned in 1953 there were around 160 islanders living there in 1916. We anchored in the sandy bay and went ashore to explore the deserted stone houses. I assume that life must have been a constant hardship and struggle as the soil is poor and rocky. The Islanders survived on fishing, rabbits, birds, potatoes, oats and rye, plus what was washed ashore. Some had a cow or too and the unwritten rule was that 25 sheep were allowed to be grazed for each cow. Story goes that the Blasket sheep, which grazed on grass fertilized with seaweed, were renowned for their flavor so I've included these recipes to acknowledge those sturdy islanders, imagining that the preserved lemons and spices may have washed ashore from a Spanish shipwreck.

    Moroccan Preserved Lemons
    5 lemons
    2 heaped tablespoons salt with no additives
    fresh squeezed juice from 3 lemons
    Wash lemons and quarter them from top to within ½ inch of base. Sprinkle with salt then close and reshape. Place 2 tablespoons of salt in bottom of sterilized preserving jar. Pack in lemons, cover with lemon juice and fill jar with boiling water. Seal and leave to mature for 30 days. Keeps for a year.

    Spiced Lamb with Preserved Lemons
    3 lb lamb – cubed
    ½ tablespoon ground cinnamon
    1 teaspoon ground ginger
    1 teaspoon fresh black pepper
    pinch of saffron
    1/3 cup butter
    2 onions – chopped
    2 cloves garlic – chopped
    ¾ cup raisins – soaked in water and drained
    2 tablespoons honey
    1 preserved lemon
    3 tablespoon chopped coriander
    ½ cup flaked almonds
    1tablespoon oil
    Mix cinnamon, ginger and saffron with 4 tablespoons of water, toss in lamb and marinate for 24 hours. Melt butter in pan add lamb, onions, garlic, salt and water to cover. Simmer covered for 1 hour, stirring occasionally. Add raisins, honey and half coriander. Continue to simmer uncovered for 30 minutes. Meanwhile scoop flesh out of preserved lemon and discard. Chop up peel. Fry almonds and peel in oil until golden, drain on kitchen paper. Sprinkle almond and remaining coriander over lamb just before serving with couscous. Serves 6.

3Our final historical anchorage was the island of Inishbofin where Grace O'Malley, the pirate queen, built a castle at the harbor entrance in the 16th century. Cromwell captured the castle in 1652 and fortified it for the purpose of incarcerating prisoners. Sheep now peacefully graze within the castle walls and I enjoyed their company as I explored the ruins. From high up on the stone wall I spent time watching a local fisherman check crab pots scattered around the castle base and as he motored home into the harbour he waved me down to the rocks. He shyly tossed me handful of fat crab claws from which I made this decadent pate for a light lunch the next day. I wonder if Grace ate crab?....somehow I doubt it.

    Crab Pate
    1 cup cooked crab meat
    1 tablespoon softened butter
    2 teaspoons finely chopped parsley
    1 clove garlic - crushed
    ground black pepper
    fresh lemon juice to taste
    1 teaspoon tomato chutney or relish
    3 tablespoons finely chopped parsley for coating
    Mix ingredients together in a bowl, season to taste. Form the pate into a cylinder, roll up in greaseproof paper and twist ends. Chill until almost firm. Spread out a piece of greaseproof paper and sprinkle it with chopped parsley. Roll pate in the parsley until the surface is coated, wrap it up again and refrigerate until needed.

    Cucumber and Dill Salad
    1 cucumber
    2 dessertspoons white wine vinegar
    2 teaspoon fresh dill
    salt and freshly ground pepper
    Finely slice cucumber (leave peel on if you like). Sprinkle with vinegar, salt, freshly ground pepper and a good pinch of sugar. Stir in dill.
    To serve, on individual plates, arrange a circle of cucumber slices placing a slice or two of pate in the centre. Garnish with flat parsley. Serve with crusty bread. Serves 8 as starter or 4 for a light lunch.



amandaWanting to take a break from our Scottish sailing expeditions and explore inland John and I decided what better place to visit than Balmoral, best known as the summer royal residence of Queen Elizabeth II and which we'd seen portrayed in the 2006 movie "The Queen”.

Balmoral estate was originally owned by King Robert II(1316–1390), when he had a hunting lodge in the area. Through the centuries it changed ownership numerous times becoming a royal residence in 1848 when the house was rented to Queen Victoria and Prince Albert . Enjoying their stay, they paid around £ 30,000 for ownership in 1852 and Prince Albert immediately set about, with William Smith , to extend the existing 15th century castle. In 1856 the building was completed, and gradually the estate expanded. Today the working estate, with around 100 buildings surrounding the castle, covers more than 260 square kilometers and is open to the public.

We'd rented a self catering cottage in the neighboring town of Braemar, not that we'd planned to do any cooking, it was more for the convince and flexibility of having hot cups of tea whenever we felt like it. On our first morning we woke up to teaming rain and windy skies but this didn't curb our enthusiasm for a castle visit. Although visitors have unlimited access to the grounds sadly only the ballroom is open for viewing, and being a dancer it is intriguing to see that the ballroom floor is natural wood, without any finish, even when the Queen visits.

1As the rain didn't seem to be easing we wandered to the castle tea house in search of a hot lunch. John was rather confused by the baked potato menu until it was explained; you buy a basic hot spud paying extra for the topping of your choice. Selecting a tasty feta saffron couscous filling this, along with a salad, turned out to be a frequent sought after item on our future travels.

    Baked Potatoes
    4 large baking potatoes
    Wash potatoes; dry; rub with oil; prick skins.
    Bake at 400 degrees for 1 hour or until done.

    Feta Saffron Couscous
    1½ cups couscous
    1½ cups chicken stock
    large pinch of saffron
    1 cup feta cheese - crumbled
    ½ cup currants
    4 scallions - chopped
    ½ cup Kalamata olives - pitted and slivered
    freshly ground pepper
    Put couscous in a large bowl. In a small saucepan, bring stock and saffron to a boil. Add salt to taste. Pour stock over couscous, cover, and let sit 7 minutes. Gently mix in feta, currants, scallions, olives, and pepper. Serves 4 as a topping for baked potatoes.

Finally the rain let up enough for an exploration of the castle grounds. The residence sits in a beautiful picture book setting by the Dee River. Groomed flower gardens frame the castle and even if most of the flowers don't bloom until the Queen's stay in August the manicured vegetable and flower gardens including green houses that support the castle's table are worth a visit. It was here that I enjoyed a yummy slice of the tea house's Victoria Sponge

    Victoria Sponge
    1 tablespoon butter - melted
    8oz butter - softened
    8oz super fine sugar
    4 large eggs
    8oz self-raising flour - plus extra
    Pinch of salt
    5 tablespoons strawberry jam
    1 cup double cream - lightly whipped
    confectioners sugar, for dusting
    Preheat the oven to 350F. Brush two 7in cake tins with melted butter. Line the bottom of cake tins with a circle of parchment paper. In a large bowl, cream together butter and sugar until pale and creamy using a wooden spoon. Beat well, for a couple of minutes, to get lots of air into the mixture. With a metal whisk, beat in eggs one at a time. Add a tablespoon of flour if mixture curdles. Sift in flour and salt, fold in using a large metal spoon being careful not to over-mix. Pour mixture equally between cake pans. Bake 20 minutes, or until cakes spring back when pressed, and are pale golden. Remove from oven and turn cakes out onto a wire rack after 10 minutes. Let cool completely. Place a sponge layer on a plate, spread with jam and whipped cream. Add top sponge and dust with icing sugar.

That evening back at our cottage we introduced ourselves to our neighbors David and Glenda, who we'd seen coming and going kitted out in hiking gear. Over drinks we discussed the possibility of joining them bagging the Munro Lochnagar on the Balmoral Estate. A Munro is a Scottish Mountain of over 3,000 ft of which there are 284. David has climbed 213.

For our first Munro Lochnagar proved to be an easy climb with only one steep scramble, of about 100 feet, over large rocks. Still I was surprised by the strong winds, driving sleet and winter snow in scree valleys at the summit. Whilst battling the chill I longed for a hot cup of tea, making a note to myself to bring a thermos on my next hill climb. We ate our lunch of homemade sandwiches stuffed with coronatation chicken and when fellow climbers produced convenience store plastic package white bread bought sandwiches I flat a sense of achievement at both bagging a Munro and making my own lunch.

    Coronation Chicken
    6 chicken breasts - cooked and cubed
    1/3 cup sultana raisins
    1 large mango - peeled, thinly sliced
    2/3 cup mayonnaise
    1 teaspoon curry powder
    1 tablespoon mango chutney
    1 teaspoon fresh lemon juice
    salt and ground black pepper
    3/4 cup toasted cashews
        Combine chicken, raisins, and half the mango. In a medium bowl, mix together mayonnaise, curry powder, chutney, and lemon juice. Season with salt and pepper then toss with chicken mixture. Stir in half the nuts, transfer to a platter, and garnish with remaining mango strips and cashews. Served cold in sandwiches, or with a crisp garden or rice salad.

2On our winding drive to the trailhead it had been a delight to view the Queen's prehistoric looking highland cattle with their comic long flowing shaggy hair and magnificent upsweeping horns. I'd also noticed that highland beef is always recognized as a specialty on menus and at butchers, prized for being lean, well marbled and flavorful. That night when we dined out in Braemar village David ordered Scotch Beef Balmoral and we finished our evening by toasting our friendship and successful climb with a wee "Royal Lochnagar” single malt whisky produced at the local distillery. Ah, what a royal retreat.

    Scotch Beef Balmoral
        I've adapted this recipe on the informative website.
    1 lb 9oz Scotch fillet of beef
    1 tablespoon olive oil
    1 large onion - finely chopped
    6 tablespoons whisky liqueur - i.e. Drambuie
    ½ cup double cream
    2 tablespoons wholegrain mustard
    1 tablespoon freshly chopped chives
    salt and freshly ground pepper
        Place meat in a roasting pan, season with pepper and drizzle a little olive oil. Cook in a preheated oven at 350 degrees for 20 minutes per lb for rare or 25 minutes per lb for medium rare. Remove meat and wrap in foil to rest. Transfer the roasting pan to the stove top and add the remaining olive oil and chopped onions to pan juices. Cook gently for 3-4 minutes whilst stirring. Stir in liqueur, cream and mustard, bring to a simmer, season to taste. Carve meat into slices onto warmed plates. Spoon on some sauce and garnish with fresh parsley. Serve with potatoes and fresh vegetables. Serves 4.




 oct1   Galley article of me??? That's a good one! My friends in Mammoth will crack up since I was completely clueless in the kitchen. I guess this is just one more step in my personal evolution.
When I realized I need to get serious in about cooking, in preparation for sailing, I had friends come over to my apartment and cook a meal. I wrote down what they did and hence ended up with some great recipe.

I've only been sailing 3 years, having owned Tenya, our Hallberg-Rassy 40 for two years. Jim and I started our outfitting and cruising in the Netherlands before sailing to southern Spain for the winter, next we'll cruise the Med for a few years

    When choosing our boat the galley was not my biggest consideration but now my galley priorities are good organization with easy access, especially when sailing. We have a walk-through galley along the starboard side below the companionway. The deep double sink is athwart ships with stowage lockers to port. This creates a secure spot behind the stove while underway. We have a fridge and freezer, microwave, and a square in the counter slides back and down to reveal the propane stove. I can look out the three galley windows which let in light and open for ventilation.

    As my best, and most frequent dish, is stir-fry my two must have galley items are a rice cooker and wok. Ken Hom's Quick Wok is my favorite cookbook.

    Duck with Oyster Sauce
        This is also great with beef substituted for duck but increase oyster sauce and sherry. More onion can be added if you need to stretch it a little.
    1 lb duck breast - sliced
    3 tablespoons peanut oil
    4 garlic cloves - chopped
    2 cups sliced onion
    3 tablespoon oyster sauce
    1 tablespoon dry sherry or rice wine
    1 teaspoon sugar
    handfull fresh coriander sprigs

    2 teaspoons soy sauce
    2 teaspoon rice wine or dry sherry
    2 teaspoons sesame oil
    salt and pepper
    2 teaspoon cornflour
        Combine duck with marinade and let sit 15 minutes, drain, discarding marinade. Heat wok over high heat and when hot add oil. When oil smokes add duck, stirring 2 minutes until cooked and slightly pink. Remove and drain in colander. Pour off all but 1 tablespoon of oil and reheat wok. Add garlic and onion, stir 3 minutes. Reduce heat, add oyster sauce, rice wine, and sugar, stir 2 minutes. Mix in duck and coriander. Serve with rice.

    As to rice, I prefer Japanese extra fancy rice and try to buy the nearest thing. I store leftover rice in individual bowls with tight lids, unrefridgerated for a day or two. It gets too hard and dry in the fridge. It can be warmed in the microwave or, most often, eaten at room temperature for lunch or snack. We either sprinkle a little soy sauce with wasabi on top or shake on some Natures Seasons. It's quick, easy and bland for rough days.

    Before passages we provision with 6 weeks worth of non-perishable food and a full freezer of fish, chicken, meat, veggies and fresh ginger. Just before leaving I buy plenty of apples, oranges, carrots, cabbage, potatoes, yams and snacks. Early on we bought too much food and didn't take note of expiration dates. Now we're better at not wasting food. As a treat I make sugared bananas but when we don't get around to eating all our fresh fruit I freeze and make smoothies.

    Hot Sugared Banana's
    1 banana per person - cut in half and then lengthwise
    1 tablespoon brown sugar per banana
        Heat frying pan with a generous dab of butter. Sauté banana until soft, turning carefully. Add sugar and stir until melted. Serve with crème fraîche and chopped roasted hazelnuts.

    frozen bananas
    frozen strawberries
    1 cup orange juice
    fresh fruit
        Put juice and frozen fruit in blender and blend until smooth. Add more juice to make thinner, less for thicker smoothie. Kiwi, pineapple, peaches, berries all work well and other fruit juices can be substituted especially passion fruit which makes it delicious.

    I don't get seasick any more and before going to sea we eat healthy, non greasy food. To ease cooking on passages I make big pots of rice and porridge, keeping it in double serving microwavable containers. Porridge with raisins and brown sugar is my comfort food. I cut up the chicken and freeze it in 2-serving portions. I have fruit, tea and soup mix easily available along with snacks. When in the US I buy nuts and dried fruit at Costco to take to the boat as they are expensive in Europe. I vacuum-seal these into small bags to save space, keep them fresh, and as the bags are waterproof I can store them in the bilge. A favorite snack is mixing equal parts of almond and peanuts with ½ as much Craisins or raisins.

    Jim and I share the galley chores though I maintain the provisioning lists. Since we've been cruising we're eating lighter and enjoy salads like Wasabi Tuna.

    Wasabi Tuna Salad
    1 can tuna
    1 tablespoon mayonnaise
    ½ cup toasted walnuts
    1 apple - chunked
    ½ teaspoon wasabi or horseradish
        Mix together tuna, mayonnaise and wasabi. When mixing wasabi from powder, make a little runny. Mix in walnuts and apple chunks. Serve on bread, wrapped in cabbage leaves, or on a bed of greens.

    We both work around with what is available fresh locally so our standard menus are always being tweaked. Often we'll try to copy something yummy we've eaten in a local restaurant and we've had success with smoked eel sandwiches, mussels, squid, and fried peppers.

    There's always a cabbage in the fridge. It lasts, always having plenty of flavor, crunch, substance and goes great in Mexican dishes. These are a hit with European friends. We usually start with a margarita and serve the ingredients in bowls letting everyone make their own tacos, burritos or salads. In addition to different salsas, tomato, and tomatillo with yogurt, we make spicy and mild guacamole plus serve bowls of black olives and red chilies. It's great fun.

    Mexican Salad
    tortilla chips
    1 can beans
    1 cup hard cheese - grated
    2 tomatoes - chopped
    2 avocado - diced
    2 onion - chopped
    ½ cabbage - shredded
    chili powder
    paprika or cayenne
        Heat beans in saucepan. Add some chili powder, tomato chunks and shredded cheese. Sir until cheese melts. In a large serving dish or individual bowls layer ingredients starting with tortilla chips followed by bean mixture, grated cheese, salsa, cabbage, tomatoes, avocados, onions. Top with salsa and cilantro.
       A layer of grilled chicken, meat, or shrimp can be added above cabbage.

    Shrimp Tortillas with Lime Yogurt Dressing1002
        Sauté shrimp in olive oil, lime juice, and cayenne. Heat tortillas on non-stick frying pan then fill with shredded cabbage, shrimp, avocado chunks, onions. Drizzle with yogurt dressing, sprinkle with cilantro and serve with a lime slice.

    Lime Yogurt Dressing
    ¼ cup each plain yogurt
    ¼ cup mayonnaise
    1 tomato - chopped
    1 garlic clove - crushed
    lime juice to taste
        Mix ingredients together and refrigerate for as long as possible, up to 2 days.

    Dessert after Mexican dishes is generally chilled fruit like pineapple and/or mango chunks, oranges, peaches, or cherries, and some dark chocolate.

    My best piece of galley advice is to record your food, spices and condiments; when and where you store them. Also record expiration dates and mark them off once consumed. I have a plastic folder that holds 4x6 cards which I use to record recipes and provisions. It's an easy system for us both.

    If you're interested in more of my cruising life both in and out of the galley visit” Katie's View” at





On rounding Cape Wrath on the NW tip of Scotland we changed course for Shetland. With 22 knots of wind and an opposing 2 knot current we were in a serious tidal race. After slightly easing the reefed main we held on as Mahina Tiare charged along occasionally taking solid green water over the bow until a few minutes later a shout came "THE GENOA IS GOING!”

    I leapt on deck and watched as the sail rapidly tore into a vertically from mid-foot to halfway up the sail, thankful that the Spectra foot line kept the sail from completely blowing out. Now what? Even though it was mid-summer the weather faxes showed one low after another for the next 124 hour forecast period and we decided that if we didn't continue we‘d miss out on visiting Shetland. We decided to set the storm staysail and make for Fair Isle, the 1.5x3 mile island half-way between Orkney and Shetland.

   At around 0500, on a sunny and fairly calm morning, we arrived at Fair Isle's high rugged eroded cliffs that are topped with verdant slopes scattered with sheep. We tied to the islands 80' supply ship, the Good Shepherd and I set about using her deck as a sail repair loft while John made a hearty Popeye's scramble.

    Popeye's Scramble
    8 eggs
    2 cups chopped spinach
    2 cups grated mozzarella cheese
    ½ cup diced cooked bacon
    salt and pepper to taste
        Beat eggs together, stir in spinach and bacon, season to taste. Pour egg mixture into hot greased pan to form either one large omelet make as 4 individual ones. Add cheese when egg is half way through cooking. Serve with toast and Tabasco on the side.

    Suddenly at 0730 Good Shepherd's crew appeared stating they'd be getting underway in ten minutes for Shetland. We quickly scrambled; tossing sail, sewing machine, tools and repair kit onto the quay before remooring Mahina Tiare. It took 6.5 hours to repair the 15 foot tear and shredded foot tape after which I was free to go on a quick discover. With the island being famous for its traditional knitting pattern; sheep, spinning and knitting form the islands main livelihood. Scientist and birders alike are also attracted to Fair Isle and the islanders have maintained a catered bird observatory since the 1950's. After a quick wander it was time to leave. I'd have loved to have stayed longer but we weren't too sure how the tiny harbor would fair in the forecasted gale. After we put to sea I roasted racks of lambs for dinner in recognition of the islands sheep and a successful repair.

    02Tamarind Glazed Lamb
    4oz tamarind paste
    3 tablespoons orange juice
    2 tablespoons honey
    1 teaspoon grated ginger
    ½ chili - deseeded and finely chopped
    1 clove garlic - crushed
    3x7 culet racks of lamb
        Mix together all ingredients, except lamb, in a saucepan and bring to a boil. Reduce heat and simmer 2 minutes. Remove from heat and cool. Place lamb in roasting pan and season with salt. Using a brush, generously glaze lamb with tamarind mixture. Roast for 20 minutes at 400F, basting twice with remaining glaze. Remove lamb from oven, transfer racks to wooden board and cover with foil. Let rest 5 minutes then slice into cutlets. Arrange on a platter, spoon juices from pan over lamb and serve immediately. Serves 6

With gale force winds forecasted for the next few days we decided to hole up in Shetlands largest town, Lerwick. The town was originally an unofficial marketplace servicing the 17th century Dutch herring fleets though due to its alleged immorality it was demolished three times by either the French or disapproving islanders. As Lerwick gradually grew it became hotly contested between the Dutch and British, with the British finally winning and building Fort Charlotte in the 18th century. When the town prospered from fishing and whaling, Victorian architects laid out the "new town" of parks, spacious villas, and dominating sandstone buildings. Along with numerous tiny lanes, closses and courtyards of Old Lerwick a few buildings remain like the Lodberries; low waterfront merchants buildings that have a colorful history of smugglers tunnels.
  The howling gale allowed me time to explore Lerwick's charms and knit wear, this time in the Shetland style. To chase the cold away I purchased a lovely wee woolly hat before deciding the weather had gotten the better of me and it was time to join John indoors at the modern Shetland Museum. All the locals had been raving about its restaurant so John had promised me a nice sit down lunch there. The trendy restaurant was packed, even at three in the afternoon, with equally natty locals and a mix of tourist but it soon thinned out and we had a wonderful lunch that's inspired me to try my hand at the following.

    Grilled Sea Trout with Grapefruit Ginger Sauce
    1 cup fresh grapefruit juice
    1 tablespoon diced shallots
    1 teaspoon chopped ginger
    2 tablespoons sugar
    cayenne pepper
    pinch paprika
    salt and pepper
    juice of ½ lemon
    1 grapefruit - peeled and segmented
    2 tablespoons natural vegetable oil
    4 6oz sea trout filets - skin on
    2 tablespoons grapefruit zest
       Mix first seven ingredients in a saucepan and bring to a simmer. Allow mixture to reduce by half, then adjust to taste with salt, lemon, sugar, and cayenne. Sauce can be made up to an hour in advance up to this point. Just before serving, add the grapefruit segments to the warm sauce.  Brush fish with oil, season, then grill (over hot coals if possible), 2-3 minutes per side. Spoon sauce onto four warm plates, place a filet in the center of each and garnish with zest. Serves 4

    Shetland Oatcakes with Whiskey Cream and Raspberries
    6oz medium oatmeal
    1 teaspoon salt
    1 teaspoon baking soda
    1 tablespoon butter
    1/3 cup hot water
        Mix all dry ingredients in a bowl. Rub in butter. Add ¼ cup of hot water and mix to firm dough adding more water if necessary. Divide in two and roll out in 8 inch rounds. Cut into quarters and bake for 8 minutes at 375 F. Turn over and turn the oven to low. Bake for 4 minutes.
        Butter biscuits and pipe with whisky flavored cream, top with fresh raspberries, dust with icing sugar and garnish with mint.

  That evening in search of Shetland music we headed to the Douglas Arms, a local pub, and sure enough the place was jamming. An impromptu group of ten musicians were playing non stop traditional Shetland tunes so it didn't me long to get my stepping shoes on and join in. I was equally rewarded with tasty local brews and a shared pud of treacle doofie. Ah….I could live here in a foot stomp!


    Ginger Treacle Doofie
    1lb self raising flour
    1 teaspoon baking soda
    1 teaspoon ground ginger
    ½ teaspoon cream of tartar
    pinch of salt
    6oz butter
    1 tablespoon treacle
    6oz sugar
    12 oz mixed fruit
    2 eggs - beaten
    buttermilk to mix
        Sieve flour into bowl, mix baking soda, ginger, cream of tartar and salt. Rub butter into flour then mix in treacle. Stir in sugar and fruit. Add egg and buttermilk mixing to a soft consistency - too soft to handle and too thick to pour. Put in a greased and lightly flour 12" x 9" (approx) baking pan. Bake 1¾ hours at 350F or until brown and firm to touch.  



header 1208

I've just received this promised fruitcake recipe from the yacht Josephine.


    Josephine's Fruitcake
    ¾ cup currants
    ¼ cup sultanas
    ¾ cup hot, black Darjeeling tea
    ¼ cup chopped mixed peel
    1 cup light soft brown sugar
    ½ teaspoon cinnamon
    ½ teaspoon allspice
    2 eggs
    2 tablespoon marmalade
    1 teaspoon grated lemon zest
    1½ cups self-raising flour - sifted

    Put currants and sultanas into a bowl and pour over tea. Cover with surround wrap and soak overnight. The next day stir in mixed peel. Put sugar and spices into another bowl and beat in eggs, one at a time. Mix in marmalade and zest followed by alternating spoonfuls of fruit mixture and flour. Spoon mixture in 8 inch deep round greased and base lined cake tin. Bake in preheated oven 350°F 1-1¼ hours or until a skewer inserted into cake comes out clean. Remove cake from oven and leave in tin on wire rack to cool.

christmas christmas

   We met the family crew of the English yacht Josephine when we asked permission to raft alongside whilst they were moored to the wharf at the head of Trollfjorden, Norway. As we maneuvered into position a williwaw caught Mahina Tiare and forcibly shoved her in Josephine direction. A quick scramble by all crew saved a collision so to say thanks we invited Josephine's crew aboard for lunch.
"We'll only come to lunch if you come aboard Josephine for fruitcake” replied mum and captain Vicky.

    It was a scrumptious fruitcake so much so that our crew gobbled the entire cake. Feeling guilty that Mahina's crew were obviously not educated on "only ever eat one slice of fruitcake” etiquette I apologized to Vicky. With a laugh Vicky said "Don't worry, Josephine never leaves port on a holiday voyage without at least four fruitcakes. The three girls each bring a fruitcake when they take a break from university and I always bake a couple of cakes. It's a family tradition to have a friendly competition as to who makes the best cake.”

Josephine's fruitcakes reminded me of December 1989 when Maiden sailed into Fremantle during the Whitbread Round the World race. We were swamped with hundreds of fruitcakes baked by supporters. As we put to sea for New Zealand we weren't allowed any onboard even though it would be Christmas; our skipper claimed they weighed too much. But for the stretch around South America my nana made a fruitcake which I smuggled aboard, hiding it beneath my rigging draw, to celebrate our Cape Horn rounding. The next few years when I raced in the Sydney-Hobart Race, leaving Sydney on Boxing Day, I'd always be sure to bring a fruit cake. As much a treat as the fruitcake was, it was always over shadow by the anticipation Tassie's famous scallop pies.

    Tassie Scallop Pies
    1 cup plain flour
    pinch salt
    90g butter - chopped
    2 tablespoons cold water
    14 scallops
    1 cup fish stock - heated
    juice of half a lemon
    3 tablespoons cream
    2 egg yolks
    2 tablespoons butter
    2 tablespoons flour
    salt and pepper
    2 tablespoons fresh chopped parsley
    1 tablespoon lemon zest
    1 tablespoon olive oil
    1 sheet ready-made all-butter puff pastry for lids
    1 egg yolk and salt - for egg wash

    Combine flour and salt in food processor. Add butter and process briefly until broken up and just coated with dry ingredients. Add water and pulse until pastry comes together. Turn onto workbench, flatten into a disc, dust with flour and chill 1 hour. In a bowl whisk together lemon juice, cream and egg yolk. Melt butter, stir in 2 tablespoons flour and cook 1 minute. Gradually add stock and simmer 2 minutes. Stir in 1/3 egg mixture, take off heat and mix in remaining egg, parsley and zest. Taste for salt and pepper. Sear scallops in olive oil and remove to a bowl. When cool, spoon over enough sauce to make a thick mixture. Chill. Cut pie lids from puff pastry and chill. Cut circles from rolled short pastry and fit into muffin pans. Pack pies with scallop mixture. Brush rims with egg wash, pinch on lids and paint with egg wash. In preheated oven bake 425° 10 minutes, lower temperature to 350° and bake 20 minutes. Serves 4

One of my most unusual Christmases was in Santo Domingo, the capital of Dominican Republic, at the finish of a yacht race from Spain. Although we were a multinational crew it was decided by the English girls that we would celebrate Christmas Day with a traditional English roast lunch. The English girls met with a restaurant arranging the menu and time. On Christmas Eve we discovered a huge celebration along the malecon and decided to join in the festivities, all that is, except the English girls. Wow, what an unforgettable night! Salsa and Merengue music blasted the waterfront and the huge crowd danced from one group to another, with anyone and everyone along the way. While the celebration continued through the night after midnight mass, stalls and barbeques offered delicious roast pork, cooked vegetables wrapped in plantain leaves, biscuits and sweets along with warming cups of spiced ginger. Christmas day we arrived at the restaurant and sat around a long empty table. All was extremely quiet as we waited for our arranged lunch. After a couple of hours a young girl appeared and said there would be no lunch as everyone was at still at home recovering from their Christmas celebrations.

    Seasoned Roast Pork
    16 lbs pork – leg or whole
    ½ cup sliced olives
    ½ cup capers
    1 onion – diced
    4 tablespoons crushed garlic
    1 teaspoon diced fresh parsley
    3 tablespoons oregano
    1 tablespoon black pepper
    1 cup diced green pepper
    2 tablespoons vinegar
    2 tablespoons oil
    ¼ cup salt

    Combine seasoning ingredients. With a knife carve deep holes in the pork about 4 inches apart. Stuff holes with seasoning, spreading remaining seasoning over the surface. Marinate 5 hours. Cook 4 hours 400° basting meat with juices every 30 minutes. At the end turn oven to 475° until skin is dark golden and crunchy. Serves 6

As a teenager I spent a winter holiday season with my family aboard our yacht Swanhaven at the end of the pier in White Rock, BC. One of my chores was to keep mum supplied with fresh crabs, caught in the bay, for a bisque that seemed to be endlessly simmering on the stove. The long pier offered a great stroll for locals and we'd welcome visitors aboard, offering hearty crab bisque to those who chose to stay a while. The sharing of bisque lead to lasting friendships and many invites ashore for Christmas and New Year.

    Tomato Basil Crab Bisque
    2 tablespoons butter
    1/3 cup flour
    10 ounces fresh crabmeat
    1 tomato - chopped
    2 garlic cloves – minced
    ¼ cup chopped fresh basil
    1 can V8 vegetable juice
    1¾ cups crab juice – made from crab carcasses
    1 cup cream
    2 teaspoons old bay seasoning or seafood seasoning
    ¼ teaspoon hot pepper sauce
    2 tablespoons fresh lemon juice

    Melt butter in large pot, add flour and whisk 2 minutes. Add ¾ of crab, tomato, garlic, and ¾ basil. Sauté 2 minutes. Stir in next 5 ingredients. Simmer 10 minutes until slightly thickened. Stir in lemon juice. Serve sprinkled crabmeat and basil. Serves 6

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

Mahina Expeditions
P.O. BOX 1596
Friday Harbor, WA. USA 98250
PHONE (360) 378-6131
FAX (360) 378-6331
All Rights Reserved.
© 1996 - 2019