It can be hard to come up with menu ideas when traveling by boat. The ingredients available are often limited, and the equipment and sailing conditions don't always allow for very elaborate cooking. Here's an example of a week's menus.
Ideas for a week of boat menus
- Day 1 :
- noon: grilled sausages with peas
- evening: zucchini pie and tomato salad
For the tart, make a shortcrust pastry, top with pre-cooked zucchini slices, grated cheese and 4 eggs beaten with milk, salt, curry powder and garlic. Place in the oven and serve.
- Day 2 :
- lunch: rice, tomato, mimolette and green bean salad with hard-boiled eggs
- evening: cheese naan with cucumber sticks and humus
For the naans, mix 400g flour, 1 sachet yeast, a little salt and 3 yoghurts. Add water if necessary to obtain a sticky dough. Divide into 8 dough pieces, roll them out, add a laughing cow in the middle of each one and fold the dough over itself before rolling out again. Pan-fry the 8 patties for 5 minutes on each side in a little oil.
For the humus, blend a medium tin of chickpeas with a drizzle of olive oil, lemon juice, half a clove of garlic and a little salt and cumin.
- Day 3 :
- semolina and coral lentils with tomato
- cheddar purée and pan-fried green beans with garlic and chorizo
For the coral lentils with tomato, sauté an onion and a crushed garlic clove in olive oil in a frying pan. When the onion is soft, add the coral lentils, a stock cube and a small jar of tomato paste, and cover with boiling water. Cook for 20 minutes, adding more water if necessary.
- Day 4 :
- broccoli tart with tomato salad
- pork roulades (homemade) and rice
For the broccoli tart, cook the broccoli. Meanwhile, prepare a shortcrust pastry and roll out. Top with cooked broccoli, 4 eggs beaten with milk and salt.
- Day 5 :
- quinoa pasta with fig and onion sauce and cucumber salad
- buttered potatoes with sardines in oil
For the sauce, fry an onion. When tender, add diced dried figs, a few crushed almonds, salt and pepper, generously cover with coconut milk and reduce for ten minutes.
- Day 6 :
- pasta, kidney bean and tuna salad with cucumber sticks
- pasta broth and pâté toast
For the soup, boil 1.5 liters of water, add 2 bouillon cubes and 5 tablespoons of small pasta. Cook for 7 minutes and serve hot.
- Day 7 :
- pan-fried carrots with chorizo and rice, coleslaw
- buttered pasta with a mountain of grated cheese.
For desserts and snacks: yoghurt, fresh fruit, bananas with chocolate, semolina with milk, bread and chocolate, dried fruit, almonds and a few sweets.
Enjoy your meal!
