Boat Catering Advice. Cooking tips boating friendly recipes

Tomato Tart Recipe: Savory Delight for Your Next Meal

Tomato Tartlets INGREDIENTS: 375g puff pastry 40 cherry tomatoes METHOD: Preheat oven to 220°C. Using a 4cm diametre cookie cutter, cut 40 discs out of the puff pastry and arrange on a baking try lined with non-stick baking paper Prick the bases with a fork a few times to help them cook evenly Cut the cherry tomatoes into slices, allowing for 3 or 4 slices per tart. Arrange the slices like a flower petals (rosette) then bake in the ove for around 10 minutes or until pastry is golden and crisp. Take out the tarts allow to cool slightly ( the tomatoes get quite hot due to their high water content) Top with a little pesto and serve with a glass of Prosecco, Champagne or Sparkling Wine onboard your boat your yacht. Recipe by – The Cabin Fever Cook™

Oven-Baked Stewed Fruit: A Simple, Flavorful Recipe for Breakfast

By Rebecca Jones

Here is a recipe I’m making today for stewed fruit, for example. Most people actually ‘stew’ it in a container on top of the stove, so the heat comes from below. This makes the result a bit sloppy. It looks pre-digested. The fruit loses its structure. My recipe is ‘in the oven’. I learnt this a long time ago from an old shearer’s cook. Here ’tis: INGREDIENTS: Start with SEASONAL fruits. For example…in Autumn try 450g Pears 400g Apples 300g Rhubarb 300g Sugar 80ml Water EQUIPMENT: 1x Oven-proof dish (mine’s oval) approx. 27x20x5cm deep. METHOD: Pre-heat oven to 175-200C Cut plums in half, remove stones Core and slice the apples, roughly mix the two fruit types together Place fruit in oven-proof dish, pour in water, sprinkle sugar on top, heat on stove top till water boils, place in oven. Allow to cook for 30 minutes. Test fruit with the point…