Not just a boat mascot
I'm sure the dog thinks that at times, definitely when meeting fellow cruisers for the first time in several years with no recognition but the others say "oh look it's tommy"! I bet there's tons of woofs of agreement out there, we get it all the time right? :-)
Ok, I'm assuming we all keep their vaccinations up to date but what research do you do to find out what additional treatment they may need to avoid creepy crawlie things and diseases in other countries? I've never found one search ...
Soufflé Egg Muffins
Easy peasy but they do sink a bit when they cool..
This made enough for 6 deep muffins.
4 eggs, separated
2 slices Parma ham
1 finely diced red onion
1 medium sized grated courgette (zucchini if that makes more sense?)
1 medium sized grated carrot
Pepper and herbs (I used oregano)
Set oven to 180
Whisk egg whites until stiff.
Mix all other ingredients together, add a spoon of egg white to loosen the mixture and then gently fold in the egg whites.
Pour into a VERY well greased muffin ...
Baked Stuffed Mushrooms
Quick lunch? These hit the spot for us with some salad.
Ingredients for 2:
4 decent sized mushrooms, remove stalk (keep it) and clean
1 small diced onion
2 slices chopped ham
Roughly 2 tblsp grated Parmesan
Pepper, lemon zest and herbs (I used parsley)
Pangrattato (recipe in "Now then, ooh")
Oven set to 180.
Sauté the onion, garlic and chopped mushroom stalks. Take off heat and mix in other bits. Fill the mushrooms and sprinkle with some Pangrattato. ...
Almond, Walnut & Herb “Pangrattato”
Crunchy little crumbs to sprinkle on baked eggs, stuffed mushrooms or anything that needs a little more texture!
1 slice almond bread
1 heaped tblsp chopped walnuts (not too fine, you're after crunch)
Grated lemon zest and garlic
Freshly ground black pepper
Herbs of your choice, I had to use this amazing local oregano!
Just toss this in a small frying pan with a glug of oil. Gently stir around for roughly 5 mins.
Keeps for just a couple of days so I only ...
Roast Lamb or Goat with Anchovies
I know it sounds insane but trust me (and if you don't then google endless recipes on the web). I tend to change the marinade depending on the season, it's Summer so we're all about lemons and herbs, works for us :-)
More than enough for 2 hungry people with leftovers for lunchtime wraps (which I will make as soon as I can source tapioca flour again..)
1 small lamb or goat joint, I got a smallish leg about 1.2kg
Zest and juice of an unwaxed lemon
Generous glug of olive ...