The 5 must-try recipes to make on a boat

Meals, as essential as they are enjoyable, punctuate the days on board. Preparing them, however, can become a real challenge. With no shops nearby, sometimes no oven, and all this in a cramped and unstable space, the conditions aren't always ideal! To delight your guests while enjoying the cooking experience, TEMO offers five carefully selected recipes, easy to prepare even in the most basic galleys.

The advantages of TEMO ·450 for cooking on a boat.

Lightweight, powerful, and easy to handle, your TEMO ·450 portable electric motor also makes cooking on board a breeze. No, it doesn't double as an electric mixer for making mayonnaise. However, with a boat dinghy equipped with a TEMO ·450 , provisioning becomes child's play!

Missing a bunch of parsley? No problem. We'll go back, and with a smile.

Ceviche, or the recipe that refreshes.

It's hot and the fishing is good. How about adding a little something exotic to our plates?

The remedy for a crew of 6:

• Gut and fillet 3 freshly caught fish, then slice them.
• Drizzle with the juice of 2 limes + 2 small spring onions and a tablespoon of chopped coriander + 4 tablespoons of olive oil + salt and pepper
• Let it rest for 30 minutes to 2 hours before enjoying with a few green salad leaves, boiled potatoes or sweet potatoes, or a slice of toasted bread.

Boat bread, or the recipe that warms the heart.

After a few days at sea, all you have left is stale bread or tasteless rusks. It's time to bake your own bread!

The remedy for a large loaf of bread:

• In temperate zones, warm 40 cl of water in a saucepan heated over low heat or in the sun. In tropical zones, room temperature water is sufficient.
• Pour into a bowl 3 tablespoons of this water + 1 teaspoon of sugar + 1 sachet (8 g) of dried baker's yeast
• When the water, sugar, and yeast mixture forms a thin emulsion, pour it into a bowl containing 500g of flour (T55 or a mixture of T55 and T150) and add the remaining water from the saucepan and 1 teaspoon of fine salt.
• Mix with your fingertips, then knead vigorously for 10 minutes. Sprinkle with flour if needed. After this step, the dough should have a soft and elastic texture.
• Leave to rest in a bowl covered with a damp cloth, in a warm place away from drafts.
• When the dough has doubled in volume (1 to 2 hours depending on the ambient temperature), knead again, shape into a ball and place it on its baking tray.

Cooking in a Dutch oven: Oil the bottom and sides. Place the dough inside, cover with the lid (without the vent), and cook for 30 minutes over low heat. If necessary, raise the Dutch oven using a baking sheet. Carefully turn the bread over using a thin knife and cook the other side.

Oven baking: approximately 40 minutes at 200°C.

Potatoes in a casserole dish, or the recipe that warms you up.

It's cool, damp, and the sea is rough. The crew feels a deep need for warmth and comfort.

The remedy for 6 shivering sailors:

• Peel and chop 9 large potatoes and 2 onions
• Sauté the onion in a drizzle of olive oil in the bottom of a casserole dish.
• Add thick slices of chorizo, potatoes, salt (very little, the chorizo ​​is already quite salty), pepper and a splash of water.
• Cook covered for 20 minutes over low heat. Stir regularly.
• Serve and enjoy hot

One-pot pasta, or the quickest recipe.

In regattas or on close-hauled legs, when hunger is present it must be relieved quickly and lastingly.

The remedy for a crew of 3 to 4 starving people:

• In a large saucepan, casserole dish or Dutch oven with a lid, sauté a chopped onion and a clove of garlic in a little olive oil.
• Add a 400g can of Bolognese sauce, 850g of water, and 300g of pasta. The pasta should be near the surface of the water while remaining submerged.
• Cover and cook over medium heat until all the cooking water has been absorbed (approximately 20 to 25 minutes), stirring regularly.

No-bake apple crumble, or the festive dessert.

The context: A festive meal is on the horizon: a great opportunity to pull out all the stops .

The remedy for 6 gourmets:

• Sauté 6 peeled and chopped apples in a pan with 2 tablespoons of sugar and a knob of butter. Add ground cinnamon and/or a squeeze of lemon juice. When they begin to brown and soften, transfer them to a dish.
• Work together with your fingertips 50g of flour + 50g of almond flour + 50g of buckwheat flour + 20g of oat flakes + 50g of sugar + 60g of butter and a pinch of salt until the mixture has a sandy consistency.
• Sprinkle the paste into a dry pan over medium heat, and cook for about fifteen minutes, stirring regularly.
• When the pastry is golden but not too brown, pour it over the apples and enjoy.

Would you like a little more?