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Lunch
Fresh hot bread and brie - The perfect French Polynesian cruising lunch |
In French territories, lunch is usually simple and easy for us - fresh baguette, pate, brie or some other wonderfully delicious French cheese, often with slices of cucumber or seasoned tomato. But, surprisingly, that does actually get a bit boring after three weeks of it, nonstop. So we have to get inventive: We make our own herb-cheese bread. Crackers and cheese are a quick, last-minute lunch solution. Also, thanks to Karen & Jon, we also have big containers of both dried bean dip and hummus, which, reconstituted, go very well with cucumber or tomato. We've included the following recipes below:
Herb-Cheese Bread | |
Basil-Tomato Bread | |
Pizza (from scratch) |
Amanda's cheese-bread, ready for the oven |
We invented this modification of "normal" bread on our own, to make it more flavorful. It's handy on passages when you don't want to have to put out a whole spread of cheese and stuff when the boat is moving all over the place. It keeps all the mess to the galley.
Use 1/4 of the freezer bread recipe on the Bread page, for 1 loaf.
Knead 1 Tb dried mixed herbs into the dough, until the herbs are distributed evenly. Roll the dough out into a rectangle so that the width is the length of your bread pan. It should be about 1/4 - 1/2 inch thick.
Spread over the dough
Roll the dough up into a cylinder the length of your bread pan. Allow to rise in the pan while the oven preheats, or longer. Bake 20-30 minutes at 350F, until golden on top. Allow to cool 5-7 minutes before slicing.
Ocelot's Basil-Tomato Bread
This is another variation on the herb-cheese bread that we invented when Chris was given a bag of fresh basil for his computer work in Tonga.
Use 1/4 of the freezer bread recipe on the Bread page, for 1 loaf. Roll the dough out into a rectangle so that the width is the length of your bread pan. It should be about 1/4 - 1/2 inch thick.
Reconstitute 4 oz. sun-dried tomatoes in minimal boiling water. Chop into fine pieces. OR, use fresh tomatos, finely chopped and mixed with the following:
Crush with mortar & pestle and add to tomatoes:
Spread the mixture evenly over rolled-out dough. Roll the dough up into a cylinder the length of your bread pan. Allow to rise in the pan while the oven preheats, or longer. Bake 20-30 minutes at 350F, until golden on top. Allow to cool 5-7 minutes before slicing.
This can be made as a dinner, but we frequently make it on passage as our big meal of the day - lunch. The toppings, of course, vary with whatever we have stowed under our salon seats or in our refrigerator.
Use 1/4 of the freezer bread recipe on the Bread page, for 4 people. Roll the dough out onto a cookie-sheet, on which it will cook.
Chris presents his famous luncheon pizza |
Mix and spread evenly over dough
Chop up and spread over sauce any combination of the following or anything else you think of
Top with 3/4 c. grated cheese.
Bake 25-35 minutes or until cheese is melted and crust is golden brown.
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