{"id":9195,"date":"2021-08-22T16:00:38","date_gmt":"2021-08-22T15:00:38","guid":{"rendered":"https:\/\/www.hutting-yachts.com\/?p=9195"},"modified":"2021-09-20T14:15:43","modified_gmt":"2021-09-20T13:15:43","slug":"tips-cooking-on-board-recipe","status":"publish","type":"post","link":"https:\/\/www.hutting-yachts.com\/en\/tips-cooking-on-board-recipe\/","title":{"rendered":"Tips: cooking on board + recipe!"},"content":{"rendered":"

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Robert and Anneke sailed from Mexico to Australia in nine months. <\/strong>\u201cWhat do you eat on board then<\/em>?\u201d was a frequently asked question that Anneke received from people at home. She wrote a travel cookbook<\/a>, with not only practical and tasty recipes, but also tips about cooking on board, storing and preserving fish and vegetables, information about local dishes and customs, travel stories, and anecdotes. During the Open Day of Hutting Yachts on October 16, 2021,<\/a> Anneke will give an English presentation with information and tips about cooking on board. You can buy her (signed) book there and she will give a demonstration of how to prepare one of the most popular dishes from French Polynesia: Poisson Cru!<\/h3>\n

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French Cuisine in French Polynesia: Tarte Flamb\u00e9e (Flammkuchen)<\/strong><\/h3>\n

[\/vc_column_text][vc_empty_space][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”1\/2″][vc_column_text]While the boat was on dry land at the wharf, Robert and Anneke drew inspiration from the French cuisine in Tahiti. In French Polynesia, they don\u2019t only sell local products, but there is also a Carrefour supermarket, with the same store layout as in France. While the French cheeses are flown in, other products are delivered by boat. Even on the other side of the world, the European feel is not far away.<\/p>\n

The restaurants also have French dishes on the menu. Robert and Anneke often ate tarte flamb\u00e9e, better known as flammkuchen, at their favorite restaurant Les Trois Brasseurs<\/a>, thirsty and hungry after a day’s work on the boat.[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_single_image image=”9152″ img_size=”large” onclick=”custom_link” img_link_target=”_blank” qode_css_animation=”” link=”http:\/\/foodonaboat.nl\/”][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]Recipe: making Flammkuchen on board<\/strong>[\/vc_column_text][vc_empty_space][vc_column_text]You can also easily make Flammkuchen on board, especially if you have chilled dough. Don’t let the Alsatians hear it, but if you don’t have the dough, you can also use thinly rolled pizza dough or Mexican (flour) tortillas.[\/vc_column_text][vc_empty_space][vc_column_text]<\/p>\n

What you need:<\/strong><\/h3>\n

For 2 people:<\/strong><\/p>\n