The galley

In our galley we prepare delicious meals and snacks, all with fresh ingredients and home made where possible.

If it is an extended breakfast or a "royal" dinner, we love to surprise you with loads of variation. The professional chef Els prepares everything herself, thanks to her many years of experience in restaurants. She like challenges, so she would love to satisfy your wishes and everything is possible: Moroccan buffet when it's hot outside, winter meals when it is freezing, or what about Spanish Tapas during your celebration on board?

Every day this week we had dinner with food from another country. On Friday we enjoyed a Moroccan eveningmeal with as main-dish chicken.
x Lentilsoup
x Chickendish with rice, pita-
bread, spicy tomato-sauce
and cool yoghurt.
x Carrot-walnut salad
x Green salad with filled
egg-plant
x Ice-cream with honey, mint,
apricots and pine-nuts

Recipe

4 pers.
Make the tomato-sauce: Bake 5 pieces of garlic, cut, in some olive-oil, add 2 cans of peeled tomatos and 1 piece of cinnamon. Cook for 30 min. than blend. Add some salt and pepper, keep it on the stove.
Bake chickenfilet in slices with dried red peppers, 2tbsp of cumin, 2 pieces of garlic, and one onion, cut both in small pieces, until done. Keep warm in the oven.
Prepare the rice. Bake 1 onion in pieces toghether with one piece of cinnamon for a few minutes, than add the rice, bake another few minutes. Add enough chickenstock and cook untill dry. Add one can of chickenpeas and keep warm.
Put some fresh mint, as much as you like in fat (10%) Turkish yoghurt.
Put a flat Turkish pita-bread for 10 min in the oven.
Bake pieces of eggplant in some olive-oil, keep warm.
Than you can make the dish: take a big round plate, start with a layer of large pieces of bread, than add the rice, the chicken, the eggplant, the tomato-sauce and the yoghurt. Garnish with persil and pine-nuts.

Enjoy your meal!

Of course we amend our meals to suit your diet if required.