Starters

Chantarelle toasts If you are lucky enough to find these delightful mushrooms: Chantarelles Butter Finely chopped onions Creme Fraiche or Heavy Cream Salt and Pepper Brush off any dirt on the underside, do not wash! Chop up and throw into a frying pan with no fat, sauté until all the liquid that comes from the chanterelles evaporates and you hear a crackling sound. Add butter, and just a few finely chopped onions, salt and pepper. Add a dollop of creme fraiche or heavy cream. Sauté for a few minutes on low setting. Spoon while warm onto pita triangles, or bruschetta and serve immediately

Breton Sardines in Olive oil and Citron Canned sardines are very popular here in Bretagne as they are caught, prepared and canned here. There are a myriad of different seasonings and indeed canned sardines take up a whole corridor of shelves in a well-stocked grocery store. We asked what was the most popular seasoning and were told that it was sardines in lemon and olive oil, so that’s what we bought and this is what I made with them. Both recipes are super simple and easy to make: Sardine Spread 1/2 (2 sardines) can sardines in olive oil and citron 1T creme fraiche 1 T mayo Lemon zest to taste Salt and pepper Remove spine of each sardine, then mash it with the other ingredients, put it on a slice of toasted baguette, garnish with a sprig of dill and serve Sardines on bed of lettuce 1/2 (2 sardines) can sardines in olive oil and citron Leafy salad leaves Sliced shallots Thinly sliced cucumbers Good olive oil Lemon juice Salt and Pepper Arrange salad on each plate, pour over dressing Place sardines on top Serve with baguette

Hummus on FRAM On a boat, you don’t aways have access to the comforts of home, like electric kitchen machines. We only have electricity for my kitchen machines when we are hooked up to shore power. I also have an aversion to noise in my kitchen so on FRAM I have done without all but the most essential machines. In fact the only kitchen machine I have is a puré wand for soups. So to make Hummus, I do it by hand with a fork. As per usual my measurements can be somewhat unorthodox as I often have to make food while at sea and then one does it as quickly as possible and when able, up in the cockpit. This Hummus is one such dish that can be partially made in the cockpit. 1 can of chickpeas or cannellini 2 T tahini Juice from half a lemon 1 garlic clove finely chopped Olive oil S and P Chili flakes (optional) Rinse the beans with water and drain. Put in a bowl. Add all the rest of the ingredients except the olive oil. With a fork start crushing the beans against the sides of the bowl and incorporating the other ingredients. Start adding olive oil just to make it manageable. Once the beans are pretty much crushed, add enough olive oil to get the consistency you want. Some people like it stiff others like it a bit creamy. I like creamy. This fork method may not give you a perfectly smooth hummus but it is guaranteed delish! Serve with crudités, pita bread, or try it with BBQd meat. Put it on your avocado toast or in a wrap with veggies. Or just eat it out of the bowl with a spoon:)

Turkish Ezmé (my way) There are a million different ways of making this delicious salad meze as we found out when we were at restaurants and asked how they made this salad. Everyone had a different recipe! While in Turkey where I could get non-spicy red pepper paste all was well, but here in Sweden I haven't found it yet so I mix tomato paste with some pomegranate syrup. If you prefer one vegetable to another you can change the amounts any way you want. For 2 cups of Meze 1 cup-ish finely chopped tomatoes (seeds removed) 1 finely chopped small red onion 5 cm finely chopped cucumber 1/2 finely chopped red pepper a handful of parsley finely chopped 2 T tomato paste 2 tsp pomegranate syrup 2 T olive oil a splash of lemon juice a dash of either chili flakes or harissa sauce just to get a little spice into it S and P Serve with warm pita bread or as a side dish to whatever:)