What’s Cooking In Our Galley?

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In our experiance, people usually have problem with organizing a meal on the boat. Most common question are who will cook ,how hard is to cook in tiny kitchen, how do you keep the galley clean after cooking…
So,let’s start…
Choosing the crew is very important… If you have picky crew, potentially you can have a problem… Lucky ones will hire a hostess and be free a hole week… Hostess are experienced and multilingual professionals , and they know how to cook and maintain the boat… They know every island very well, and it’s so much easier for them to find and buy fresh fruits, veggies, fish… On top of that, if you are going with your kids, definitely our suggestions is to hire a hostess , so you can have a chill week on the boat .
If you are still keen to go on your on, we are giving you a small tips and tricks how to cook on the boat.

Breakfast by hostess M.- catamaran Saba 50 “Sunshine reggae” summer 2019


In order to fish in Croatia, you must purchase a license. In the National Parks of Mljet, Kornati, Brijuni is strictly prohibited to catch the fish or dive for clams. Without a permit, most likely you will have to pay a fine.
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• Check the equipment on your boat, what type of cooking set do you have , and then start creating a cookbook plan
• Check the gas bottles (you will need 2 bottles per week)
• Check knives, bottle openers…
• It is very importend to have not just a cooking plan , but also the route, so you will be abel to plan when to buy a fresh food

Kitchen space – catamaran sauna 47

What type of food to buy for your stay at sea?
• Spices: salt, pepper, olive oil, yeast, water, garlic, onion, cheese, basil, rosemary and wine
• For all coffee lovers we remind you to buy coffee coffee, sugar, milk … ( check what tipe of coffee machine do you have on the boat )
• Longer lasting vegetables: potatoes, tomatoes, cucumbers, cabbage, jars of beetroot…
• Rice, pasta, , grits, toast, marmalade, flour
• Canned tuna or fish
• Specials stores have gluten free products if you need that type of food… even on the islands you can buy gluten free bread, pasta, cookies…
Fine dining my seem as a great idea , but the harsh reality is that you are cooking in a small space with limited material after being exposed to the sun and activities throughout the day, so it’s much easier to cook fast and delicious meals. If there are no volunteers among you, you need to pick who will be the individual who needs to cook for the whole group, and he must be quick and efficient… A little tip, à la carte cooking is not an option! Also, deep – fried food and more elaborate dishes are not a good choice unless they are prepared by a hostess who knows the boat and has a weekly menu already prepared.
Let’s cook…

Kitchen and dinning space – sailing boat Oceanis 51.1


Cooking recipes for boaters…

  1. GREGADA ( traditional fish dish )
    Fisherman’s food, one pot dish…The main ingredients are onion, potatoes, fish… On every island, you will be able to buy fresh fish just early in the morning and prepare this simple but delicious recipe… First, sauté the onion and prepare the potato slices and fish…. The trick is to put potatoes first, than fish, parsley and so on… You can add tomatoes, salt, rosemary at the end and some wine.
  2. PASTA WITH TOMATO SOUCE
    The most practical meal because you can buy tomato products (pellets) in jars that you can just and reheat ad to your al dente pasta…You can add to your tomato sauce some fresh basil,oregano or some other spices…
  3. EASY CROATIAN MUSSELS (Dagnje na Buzaru)
    In a large, hot skillet, add de-bearded mussels, olive oil, chopped fresh parsley, and cloves (more or less to taste) chopped garlic. Let this simmer undisturbed until mussels just begin to open. Stir, lower heat, and add dry white wine, sea salt, and black pepper to taste.On the end you can add a bread crumb to have more thik souse
  4. PASTA VONGOLE
    In a large pan, bring salted water to the boil. Add the pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about eight minutes. Meanwhile, heat the olive oil in a large frying pan. When almost smoking, add the vongole and garlic and saute until soft and translucent, about three to four minutes, being careful not to burn the garlic. Add the wine. Cover and simmer for six to eight minutes or until most clams have opened. Add two tablespoons of chopped parsley. Whisk in the butter to thicken the sauce slightly. Drain the pasta in a colander. Do not rinse it with water – this will remove the natural starches. Place the pasta into the clam pan and mix thoroughly. Check seasoning
  5. GOULASH
    In a deep skillet heat olive oil over medium heat. Add onion and simmer. Add beef on top of onion but do not stir. Simmer for 15-20 minutes.Add seasonings. Simmer another 5 minutes.Add carrots and celery and stir well. Simmer for another 5 minutes.Add 2 cups of water. Continue simmering on low for another 30-40 minutes on low. (Add a little water at the time to keep the level even, or if you like a thicker sauce skip adding more water.)Add breadcrumbs. Stir well. Simmer another 5-10 minutes. Serve hot
  6. PANCAKES are always great an a idea… For kids if they need something sweet you can prepare grits with chocolate crumbs. These are real boat treats if you are anchored somewhere outside of civilization and ice cream.
    As for the oven, and meat lovers, if they have spotted a gas oven, which is common on a boat, you need to know that the process of baking is much longer than at home. Likewise, you can’t put large amounts of meat in the oven… and yes, check the gas too … He’s your best friend on board …

Buon appetito!
Dobar tek!

Gregada- traditional dish

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