If You Don’t Have a Dog, or How to Save Food While Travelling: A Life Hack

If you don’t have a dog, or how to save food on a sea passage. This post is for those who love good food and absolutely hate throwing perfectly edible food overboard. How to use food wisely so that it lasts until you reach shore. Recipes worth keeping in mind 🙂 Recipe: “ Before tipping a cooked dish out of the saucepan, make sure there’s nobody under the windows!” Do you often have unfinished dishes left over from breakfast or lunch? According to hygiene and sanitation standards, they are still fit to eat, but from a purely aesthetic point of view, nobody is exactly eager to finish them. Usually, this food ends up feeding the fish, which is wasteful and not at all environmentally friendly (have pity on the poor fish—don’t get them hooked on human food :)). These tips will come in handy if you: Don’t like working for the rubbish bin Remember the saying from school: “Take only as much bread as you need with your meal. Bread is precious—don’t waste it” Know that resources (the very things your food was made from) are finite Want to spend money wisely If none of the above applies to you, you can stop reading here :). If, like me, you don’t like throwing away perfectly edible food simply because “it doesn’t taste good reheated,” the recipes in the next chapter will come to the rescue. “Tuning up” unfinished dishes 🙂 Mum, could you tune up the buckwheat? And off I go to fry some onion and whatever carrots we have, then add spices and a splash of oil. It’s simple, but not everyone does it ). “Tuning up” gives a dish a second life by adding or combining ingredients and/or cooking them in a different way. Examples of food transformations Porridge -> vegetarian patties Boiled buckwheat -> buckwheat with fried vegetables, -> baked with cheese and garlic and Rice -> Thai-style rice, rice with vegetables Semolina, oatmeal and cornmeal porridge -> into batter for cake or fritters. . Pasta and noodles turn into: Navy-style pasta (meat, tinned stewed meat, fried onions and carrots), Lazy lasagne (fried ingredients layered as follows: fried mixture: vegetables with onion and garlic (you can add meat), pasta, cheese, fried mixture, sauce keep layering until you run out. Top with sauce and cheese. Cook in the oven (or, if you don’t have one, in a covered frying pan over low heat). Egg-and-cheese bake (various combinations with added vegetables or scraps of sausage). A fresh vegetable salad can be transformed into a vegetarian “goulash” by stewing it and adding spices to taste. And finally, an exclusive recipe from the first mate Mum, what’s for lunch—Sancho con Rancho Los Cascabeles?—and everyone knows exactly what that means 🙂 The recipe for “ Sancho con Rancho Los Cascabeles” was born in our yacht galley a couple of years ago and was named mainly for its appearance. Well, it sounds nice, and it captures the essence. The end result is something like Mexican food, which you either wrap in tortillas or scoop up with tacos. Or use as a sauce for spaghetti. Then it becomes “Sancho con Rancho Los Cascabeles Italiano” :). The original recipe used the following ingredients: a failed breakfast omelette (not enough powdered milk, too much sugar and liquid), the remains of a mashed boiled potato, pieces of baked sweet potato (none of these three items was remotely appetising on its own). onion and bell pepper fried in olive oil, a clove of garlic, “sharena sol” seasoning from our Bulgarian friends, dried basil, the remains of some tomato paste, the remains of some orange Canary Islands sauce, pepper and a little “Tobasco” sauce. Shake everything up without stirring and cook until it boils. We polished it off with the leftover spaghetti and licked our fingers clean :). Guys, share your examples of food transformations in the comments or send them to us by email, as well as your recipes for turning unappetising field rations or a limited selection of ingredients into delicious food! We’ll also publish your seagoing/hiking food finds in the “Galley” section, so others can benefit from them :). The vegetable section of a Mexican supermarket Wishing everyone joy and abundance! Other articles in this section Transatlantic Menu Galley Coming soon!: A Fabulous Yacht-Style Menu (exclusive recipes from the crew) Recipes from Around the World That We’ve Picked Up Along the Way Transatlantic Provisioning List and Shelf Lives If you found this article useful and would like to thank the authors but don’t know how, click the button below 🙂