PASTA MANAGEMENT
067
Store pasta airtight til needed
and in a dry cabin.
Pasta is made from duram
and has a high gluten factor,
which is an allergy issue for coeliacs.
Pasta is at the core
of Mediterranean cooking.
Simmer til soft and eat on its own
or flavour by stirring in
just about anything you have to hand,
hummus, coleslaw, mashed sardines,
grated cheese, yoghurt, butter, mayo
and in a dry cabin.
Pasta is made from duram
and has a high gluten factor,
which is an allergy issue for coeliacs.
Pasta is at the core
of Mediterranean cooking.
Simmer til soft and eat on its own
or flavour by stirring in
just about anything you have to hand,
hummus, coleslaw, mashed sardines,
grated cheese, yoghurt, butter, mayo
The recipe below shows how to make
a hugely adaptable on-board meal.
Swap the peas for smoked lardons
which would be cooked before the onion
until crisp and golden.
I choose to use kale in season.
mid-winter Kale is very high
in fibre and flavonoids.
When on board I make this dish
as often as once a week
while kale is available.
