Adding flavour to your yacht cruises like never before. Let's dig in!
Greek salad
A fresh easy to make traditional salad, perfect for a light meal on board, full of colours and fragrances:
Ingredients (feeds 4):
• 3 tomatoes cut in 8 pcs
• 1 sliced red onion
• 1 chopped green pepper
• 1 sliced crunchy cucumber
• 150gr fresh crumbled feta cheese
• 150 ml olive oil
• juicy olives
• 1 tbsp of oregano
• 1 tbsp of vinegar
• a pinch of salt & black pepper
Method: Prepare all ingredients except feta cheese and mix them in a large bowl. Toss with the olive oil & vinegar until all are coated. Add salt, pepper and finally crumble the feta cheese all over. Finish with the oregano.
Tips: 1. Tomatoes are best stored at room temperature -not in the refrigerator - as they lose their flavor.
2. Don't miss to dip your bread into the extra flavorful dressing of this salad.
Octopus with Pasta
Kids love this delicious and hearty recipe. Comfort enough to cook on board, this dish will win you over from the first bite.
Ingredients (feeds 6):
• An octopus (fresh or frozen) about 1 kilo
• 500 gr short pasta
• 400gr peeled seeded, chopped tomatoes
• 2 chopped red onion
• 1/2 cup olive oil
• 1/3 cup white dry wine
• 3 bay leaves
• salt & black pepper
Method: Clean the octopus well: remove the hood and discard. Cut just below the eyes and remove the beak by squeezing it out. Cut the octopus into eight pieces, along its tentacles. In a wide, heavy pot brown the onion lightly in some oil, add the octopus, cover and cook over low heat about 20 minutes. Remove the octopus when has exuded its juices and turned deep pink. Cut it into smaller pieces and place it back in, together with bay leaves and pepper. Continue boiling, add the wine and the tomatoes as soon as the alcohol is evaporated. Add enough hot water water along with the pasta and reduce heat. Continue cooking over low heat as required on the package while stirring. Taste and add salt if needed.
Tip: On the greek islands octopus is dried in the sun at least one full day and is grilled over charcoal, seasoned with fresh lemon. A special summer meze served with ouzo.
