Sprouter

This galley gadget is essential for long term cruisers when it is a month or more before you get back to civilization and fresh veges. Sprouting is simple and nutritious. Fresh salads aboard can be a luxury. Sprouting is a quick and easy way to keep your eating healthy and nutritious without missing out on your greens.

The Galley Mincer/ Blender

My mum gave me this old fashioned mincer many years ago. It would have to be 40 years old now. It is the handiest galley tool when it comes to things that require blending or mincing, no 240 volt power required!. It's suction pad that sticks it to the bench still works!

I use it for mincing fish for fish cakes. Blending chickpeas for fritters and patties. Grinding nuts for the base of cheese cakes. Mincing fresh basil and nuts for pestos....yummmmm

It needs to be kept oiled after each use and when the mincing plated get a little rusty, fine sand paper gets it back to it's original shine.

The Vacuum Sealer

This is a fabulous vacuum bag sealer. I stumbled upon it at the local markets. It is simple, cheap and can be used with power or battery! The bags are reusable. Economical and so practical for making your precious fruit and veges last longer while you are cruising.

Here is where you can buy one from http://diamondmarketing.net.au/productdetail.php?id=3

Chickpea and Pumpkin Fritters

This is a simple delicious recipe with ingredients that you can stock up on that will keep long term in your stores. Serves 2

Ingredients

• Tin of chick peas
• 200g of pumpkin cooked
• 1 egg
• 1/4 cup besan flour
• 1 teaspoon of grated ginger
• 1 tbs jar of fresh coriander leaves and stems or  handful of chopped coriander. 

Blend or mash all ingredients.

Spoon onto a hot oiled fry pan. 

This is my galley blender/mincer. I use it to grind the chickpeas and mince fish for fish cakes. 

Homemade Orange Cleaner

 Ingredients:

• Orange peels. Lots!
• White Vinegar
• Water

Instructions:

 Fill a glass jar with orange peels. It needn't be done all at once. Just whenever you eat an orange, put the peels inside the jar.

Cover the peels with vinegar.

Let the vinegar and orange peels sit for a few weeks.

Take the vinegar out of the jar and pour it into a spray bottle, diluting half/half with water.

 Use with a rag to clean, well, anything!

Quinoa Fritters

These are divine!

The ricotta cheese in this recipe may be hard to obtain when you are cruising. It gives the fritters a light and fluffy taste. If you can't get  hold of ricotta, substitute 1 cup of pureed chick peas. Also fresh dill gives the fritters a fresh herb flavour. Dried dill is fine.

• 1 cup of white quinoa
• 1&1/2 cups of water to boil quinoa in
• 1 cup of ricotta cheese.
• 200g cooked cauliflower
• 1/2 cup finely grated Parmesan cheese. Kraft does a long life dried Parmesan.
• 2 tbls finely chopped fresh dill or 2 tsp dried
• 3 eggs lightly beaten
• salt and pepper
• 2 tbls olive oil for shallow frying
• 
  
• Horse radish mayonnaise - Use what ever mayonnaise you would normally buy and flavour 3/4 cup with a teaspoon of horseradish from a jar.

Simmer quinoa for 12 minutes or until the water is absorbed. Remove from the heat and allow to cool. ine all ingredients

Combine all ingredients in a bowl. Shape into patties and cook in batches for 3-5 minutes each side. Serve with the mayonnaise.

Banana Bread - Gluten Free

This banana cake can be made to suit varying tastes. The less ripe banana's you use the crumblier it is. If you like a moist banana cake just add more banana. We like it crumbly!

• 1 handful of desiccated coconut for lining the baking tin.
• Spray olive oil
• 3 over ripe banana's mashed
• 1  cup of firmly packed brown sugar. If you are watching your sugar consumption substitute it for 1/2 cup of Stevia natural sweetener
• 1/2 cup grape seed oil
• 2 teaspoons of gluten free baking powder
• 1 teaspoon mixed spice
• 2 cups of desiccated coconut
• 1 cup of almond meal
• 3/4 cup of LSA meal

Preheat oven to 180.
Spay a loaf tin with olive oil
Sprinkle a handful of desiccated coconut to coat the tin.
Combine all the ingredients in a large bowl.
Spread into your baking tin.

Bake for 55 minutes. Test with a wooden skewer to see if done.
Leave to cool on a wire rack.