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    Sunday, August 14, 2016

    Hurray We Have Arrived in Croatia

    After some wonderful time in France, great fun in Paris with the Taymacs
    Lunch at Musee D'Or

    Then onto Le Mans, where we stayed in a picturesque Cottage owned by our friend Annie
    So beautiful

    After a big last night at La Rochelle, our start to the boat trip was first….a mad dash to Le Mans for Le TGV. (It seemed that we were so slow to get ready) and then poor Annie our fabulous Chauffeur and Hostess, had to drive like the clappers to get us there…it worked, there was plenty of time.
    The French are very efficient and it is very easy to find your coach. The TGV’s are very long and you don’t want to be at the wrong end, as happened to us in Amsterdam.

    So, you find your coach number on the electronic board, and there you stay.
    Sure enough the train pulls up right there. This time it was easy to find room for the luggage and off to CDG Aerogare.
    A few hassles with our tickets but sorted reasonably quickly, and we finally got to our aircraft with only just enough time.
    Forgot how many people have to pass through immigration and then security…first class, or not…too bad.
    Dale, of course, thinks he is special and tries to get to front of queues leaving me to go around the snake. I suppose someone has to do it and it seems to be me. Dale in his haziness had forgotten to empty his water bottle….and there was no receptacle for liquids, so he was getting pretty stressed by the time we found our gate. We made it.
    Flight to Zagreb about 1 hour 50, they served a light meal and wine etc. Not too bad. Off and through Customs and change money. Kuna is the currency there is some Euro use but most like the local dolla!
    Hey found a white elephant… There is a Diners Club Lounge in Zagreb. I didn’t think anyone used Diners anymore. I was going to take a shot, but by the time I had been to the toilet, changed money etc… my traveling companion was getting grumpier by the minute. Not helped I think by the large amount of wine he had consumed with Brian the previous night (more about that in another post).
    So I left that and we went to board.
    It was sunny and warm only a 30 minutes fight to Split
    and a nice Taxi Driver and finally Domus Maritima, our little hotel in Trogir.
    n.b. had my first stinky garlic breath and BO during this trip, but there has been no more thank God.
    Laurian and Geoff greeted us. She had organised the accommodation and we are much pleased.


     
    Right on the waterfront which is a Marina, 100 metre walk to the bridge and straight into the old town. So pretty. Full of restaurants and bars all in meandering streets, just one charming alley after another, you can see how people got lost in the old days. A Maze.

    Trogir across to the Old Town...If you squint it could almost be Gulf Harbour!!!
    Our hotel had a lovely Cabana, for the guests to utilize, so we unpacked and joined Geoff & Laurian for a nice cold beer, whilst we set out our plan for the night.



    We wandered into town, most places have their menus outside. Same food everywhere. Italian based.
    Laurian and I had scampi and the boys Spag Bol., all washed down with House rough red. Even though we were stuffed we drank another bottle of red in the cabana before retiring. I was having mad dreams and woke at 1am took a sleeping pill and slept thru till 7.30.Of course now I have Le Coff and it is driving me and everyone else mad.
    Well we may have lost Mr Grumpy as Mary H said “he has smelt the sea and it worked.” Hooray.
    He got early and got us a hire car.
    We had a nice little breakfast, juice, ham cheese and bread, scrambled eggs, coffee, all for 7E each not bad.
    So we drove into Split, like most European cities, great mixture of old and new.
    Loved this boadwalk
    In this case Split is very old. Charming. The driving was interesting from mon mari…this developed a very front seat, back street driver (moi). It was scary. I gasped and complained a lot as we narrowly escaped hitting parked vehicles on my side of the car in fact the wing mirror did nab one.
    Poor G & L, would have been rolling their eyes in wonderment at this nagging slattern, if they were able to keep them open, but I think they were tightly closed from sheer fright. But we made it.
    Had lunch, salad, fresh but not brilliant.
    Found the VIP Vodafone shop and got me a pre-paid Vodem stick for local use.
    So back to Hotel, got the emails, changed, then joined the others for a wine in the Cabana, before dining.
    Went to a restaurant that had taken our fancy the night before. Got a sweet little waiter, G always trying the get us a discount. Waiter a little confused but laughing.
    Food was good. I had Pizza, D lasagne. L Risotto and G steak and frites. All enjoyed our food. We finally got a freebie, the staff asked if we would move to fit in some other people and recompensed us with Grappa for the boys and some kinda banana liqueur for the ladies.
     After the 2nd Grappa it was home time.
     Ladies went straight to bed. Chaps The Cabana. And it is just as well they did. As they sat there, some pissed men arrived and one was having difficulties…he fell. Old Sir Galahad Geoff went to help and picked him up and helped him onto his boat.
    According to Dale the guy was a very pissed German who was obviously gay and was trying to procure G onto the boat, full of other mad, gay, Czech people…this was a dastardly plan to sail off with Geoff. But G escaped and then Dale went to bed.
    This is the story I was told by Dale on his very loud return to our room.
    In the morning I gathered, that the only true bit , was the German was pissed and fell over and G assisted.
    But Geoff did stay up and get ensconced with 2 spies 1 UK and 1 French.
    Yeah right!!! They talked till 3am.
    Do we really leave these two together for too long?

    Saturday morning
    Boys unwell - earlyish start, market shopping for girls, and take the baggage to the boat for the boys. We got lots of lovely fruit and vege. Then Supermarche. Interestingly enough Croatia is not part of the EU, so there is not a lot of recognisable products, as you would get in France etc.
    Took us a bit of time to buy the goods we needed. We did well.
    Back to the boat, the Good Ship Viktoria, had a beer, so hot. Meanwhile the storm clouds were gathering, not to be deterred, the boys were releasing the lines when one of the Charter people came down. “Stop you must not go out. Big storm coming.”
    It had been so sunny and hot just 30 minutes previously. So reluctantly
    They tied up again. Just in time. It blew big time.
    Good news, was it gave us time to find out problems on the boat.
    There were a few. Battery rapidly draining. Shore power not working, couldn’t get electric head to flush…couldn’t get oven to work, no matches, just a few things, but fairly important. The Charter people are very helpful unlike “The Moorings” in Tonga and our problems were all fixed. So it was lucky, we could first, have been stuck in major storm and second, with fairly important parts not operating.
    So gave us time to catch up with Larry, who with Debbie and Ashley have arrived for their summer sojourn, on their boat kept permanently here, in Split Kastella Marina. It was wine time. Lots of good info from Larry and Debbie
    Had steak and vege dinner then bed.
    It was really raining hard, we thought we might even be stuck for several days.
    Morning came, rain went, sun came out. It’s gorgeous. We shopped for extras that we had forgotten the day before, and back to boat, stowed and off we went. A great 16 knot breeze, eased sheets, gently sailing off to who knows where, wine in hand.
    Pretty good, so far By the way Dale has the language sussed.

    Thank you - Hvala pronounced Gwala...Dale says Koala, so there ya go. Never have any problems in a strange and foreign land with Dale around

    Saturday, August 13, 2016

    Croatia Chapter Two

    Ships Log Sunday
    1st Stop Drvenik
    Before boarding we had a motley crew
    Mr Creosote Geoff (work that out)
    Mr Grumpy Dale
    Ms Elephant Feet and Hands Laurian
    And Ms Le Coff (moi)
    Our time at sea seems to have fixed all these problems, marvelous what sea air and sunshine will do
    The Marina at Kastella Split
    Mr Dale...that sea air works wonders!
     1st Mate Laurian tidying up the fenders
    As I said in the last post, we had good sailing,
    Music by Melodie Gardot singing (Somewhere over the rainbow), Wine in hand.
    6.5 knots nice breeze, engine off.


    The Capitianes are happy
    1st Mate making lunch and the Cabin Boy updating the blog.
    Arrived at Drvenik pretty little town.
    Apparently a nice little restaurant there, but we elected to stay on board and G was on dinner duties, a very nice Spag Bol too.
    Early night. Just as well, in the middle of the night the wind got up and eagle- eared Dale heard new sounds, and looked out his porthole, we had swung around and we were very close to the ferry on the wharf. Instant engine starting and boys on deck. A little re-anchoring and Problem solved.
    Early start, off to Hvar, plain sailing again, then there it is... the lovely town of Hvar, the Ibiza of Croatia I believe, party town.
    Made frittata for lunch, a wee rest and into town.
    Bit surprised at the size of the dinghy, ‘small’… 2 trips were necessary.
    Big slop in the harbour, so bit of a challenge getting in and out of the dinghy.
    A nice man sitting on the bench, helped Laurian and I out, then Dale went back for Geoff…a little interesting for them getting in, as lots of lines were holding boats to shore and a little untangling was needed.


    But we made it. Such a pretty town. L G &D have super posh cameras, they take award winning shots, and I take holiday snaps of them taking photos
    Lots of photo opportunities, lots of camera alleys. Lovely little gardens. The alleys meander, its wonderful. Us from the new world, love these medieval towns, so alien to us.



    We found a nice place to sit…Hotel Parc, and had a quick beer there. Gorgeous waiter, very funny, tried to talk us into dinner but a little out of our budget. 
     Geoff once again, tried to get the discount, 
    its not working! He's a trier our Geoff.

     We promenaded, then sat had dinner, and people watched.
    Bit of a Time warp below
    G and I had schnitzel, D and L seafood risotto. Nice, nothing to write home about but OK.
    We didn’t party, but lots of others did!
    Back to the boat a night cap and to bed.
    Big day tomorrow
    Michael's funeral, very sad

    Wednesday, August 10, 2016

    Cauliflower and Curry - Perfect for a Truly International Soup

    Cauliflower and Curry go so well together, add some onion for flavour and Kumara (sweet potato) to add more body.
     
    This is such an excellent soup. I would serve it for a dinner party. Cheap too
     I like to use Vegeta Chicken Stock Powder, it is an excellent seasoning particularly for soups
    and very useful if you haven't any homemade or bought chicken stock on hand
    In Croatia, they season almost everything with it.
    I brought some back from there 7 years ago and then found out luckily that you can buy here
    This is a photo of my original tin. All the way from the island of Mljet,
    All gone now
    Oh well
    Once again, I am using the Japanese Curry Paste, for the Curry part of the soup
    Great flavour and it thickens slightly
    Ingredients
    3 tablespoons olive oil
    1 onion peeled and chopped
    1 medium cauliflower cut into florets
    2 medium Kumara peeled and cut into chunks
    3 tablespoons Vegeta Chicken Stock powder
    Enough water to cover

    Freshly ground black pepper
    3 segments of Japanese Curry Paste 
    Heat olive oil in a saucepan over medium heat
    Add chopped onions and 1 tablespoon of Vegeta
    Sauté till soft but not brown
    Add cauliflower and Kumera
    Toss
    Add rest of Vegeta plus some freshly ground black pepper and let cook for a few minutes
    Add water till well covered
    Bring to the boil and simmer about 30 minutes
    Take out some of the stock and dissolve the curry paste segments
    Add to the soup
    Simmer another 10 minutes

    Into blender and whiz till smooth
    Taste and season with freshly ground pepper
    Probably wont need any salt, the Vegeta should be enough
     A Particularly tasty soup

    Tuesday, August 09, 2016

    Pies, Pies, Glorious Pies


    I am on fire with pies at the moment
    Last week a Tortilla Pie
    Not as in the "wrap around food to make a sandwich" kinda of pie
    But the Spanish Tortilla. The wonderful "Spanish omelet of eggs, fried potatoes
    and onions" kind of Tortilla

    Then today back on the Spinach and Corn flavours, just add Chicken to make a wonderful pie filling

    Yum, beautiful
    I have taken to make my pies, in a large muffin tin
    The ones they call Texas Muffin tins, the ones on the left
    Just enough for 1 person, well if you serve it with one soup, or as a dinner with some vege.
    If you're feeling a little greedy, you might like 2

    Over the years, I have loved to use the fan bake option in my oven…its much quicker...but I have ended up with too many soggy bottoms, so back to the old convection top and bottom option
    Nice golden tops and golden crisp bottoms

    So for the Tortilla Pie
    to make 6 pies

    Heat oven to 200C

    Flaky Puff Pastry I like to use the ready rolled Square
    you get 2 pies out of one sheet and very little waste

    Butter to grease tins
    1 egg beaten with 1 tablespoon water to egg-wash the tops

    Cut out the bottoms and lids and line the greased muffin tins

    1/4 cup olive oil
    1 large potato peeled and cut into small cubes
    1 onion peeled and finely chopped
    Sea salt and freshly ground black pepper
    Grated Tasty Cheese
    4 eggs beaten


    Preparation:
    Bring the potatoes to the boil in salted water
    cook until just tender
    Drain

    Meanwhile heat the olive oil in a pan over medium heat
    Add onions and sauté till soft
    Remove and put to one side
    Turn up the heat
    Add potatoes and cook till golden brown
    Strain the potatoes and keep the oil for another day

    Crack eggs in a bowl, season with salt and pepper
    Divide the onions and potatoes between the tins
    add some grated cheese on top
    Slowly pour eggs on top
    Don't fill too high as the eggs will expand
    With a wet finger rub over the top edge of the pastry
    Cover with a lid
    crimp
    Brush with egg wash

    Cook till golden brown
    will take between 25-30 minutes
    Let them cool a minute or two and transfer to a wire tray
    Demolish
    They freeze well, just wrap the cooled pies in some plastic wrap, label and freeze
    Never one to waste any food, Irish Stew makes a good filling as well
    Perfect
    So onto Filling No 2
    Chicken Spinach and Corn Pies

    Flaky Puff Pastry as above
    This filling is enough to make 10 pies
    I like to use these frozen spinach portions
    Already cooked, just need to thaw
    The filling

    1 poached chicken breast finely chopped
    1 cup Hot Chicken stock
    50 gms butter
    50 gms flour
    tsp mustard
    5 little frozen spinach balls, thawed, juice squeezed out
    1/2 cup frozen corn
    2 spring onions  chopped
    Little Grate of nutmeg
    Sea salt and freshly ground black pepper

    Melt butter in a medium sized pot
    Add flour
    Stir and cook for a minute or two to cook the flour out
    Season with S & P and mustard
    Add the spring onions, spinach and corn
    Slowly add hot chicken stock stirring to make sure there are no lumps
    Simmer for about 5 minutes
    Add chopped chicken
    Let cool and when ready fill pie cases
    Look isn't that pretty?
    And how about a nice sweet to end the meal

    I wanted a little amount of apple juice, for a salsa I about to make
    No need to splash out on buying some juice.
    I had some fresh apples in the fridge
    So I grated an apple and squeezed the juice out
    What to do with the grated apple
    Why make apple pies of course

    This amounts below is enough to make 2 pies
    I had one for lunch, couldn't wait
    1 large apple grated
    Zest and juice of 1 orange
    1 tsp cornflour
    2 tablespoons Craisins

    Grate the apple and reserve the juice
    Zest the orange and add the apples and Craisins
    Dissolve the cornflour in the orange juice
    Mix everything together

    Fill the pie cases
    That's the apple on the right hand side, chicken on the left
    Lid on,
    Crimp, egg wash and
    Bake 20-25 mins till golden
    Look at that Flaky Pastry and juicy apple and Craisin filling

    Make some right away

    Friday, August 05, 2016

    Delicious, Japanese Curry Vegetable Soup - Perfect for a Winter Lunch

    When our daughter Katie was a teenager, she went to Japan to stay with her friend Michiko
    She came home totally enthralled with Japanese Food
    She introduced me to Japanese Curry Sauce Paste
    It has become a pantry essential item ever since
    I like to use it to flavour soup.
    With the cold weather this week.
    It screams, SOUP, cook me now

    So I made a very tasty root vege soup for my lunch.
    Accompanied by a Spinach, Corn and Feta Muffin
    Perfect

    So Take
    2 tablespoons butter
    1 onion, peeled and chopped
    2 sticks of celery sliced
    1 large carrot sliced
    1/2 swede, peeled and chopped
    1/2 parsnip peeled and chopped
    1 cup of peeled and chopped butternut squash

    Chicken stock
    Coriander stalks and leaves

    2 squares of Japanese Curry Paste

    Sauté onion and celery in the butter over medium heat till soft
    Add carrot, swede, parsnip and squash
    And the coriander stalks chopped
    Sauté a little longer so that the vegetables get coated in the butter
    Add enough chicken stock to cover the verge
    Bring to boil and simmer until vegetables are soft

    Take some of the hot chicken stock out of the plot and dissolve the curry paste
    Add to soup, simmer for about another 10 minutes
    Place in blender and whip it up till smooth

    Serve with a few coriander leaves on top
    And a little muffin on the side
    Lunch is served