No snoozing, just newsing
One of the first recipes that we tried out when we started to introduce more plant-based meals to Amelie Rose’s galley, this fabulous vegetarian bolognaise sauce has become a firm favourite with all our crews. Easily upgradable to fully vegan with the replacement of the cheese and cream with plant-based options it has a real depth of flavour and is surprisingly quick to knock up.read more
This is another staple on board the Amelie Rose – rarely a trip goes by when some version of this doesn’t pop out of the hatch for one lunchtime or another. Although it’s basically just glorified cheese on toast it’s fast, it’s tasty and there is rarely any left.read more
Ok, so everyone has a chilli recipe, right? In that case why bother to include this in my Galley Squawks at all you may wonder. The thing is, it’s such a staple when we’re aboard, and we get so many admiring comments (and so few leftovers) that I thought we really should.read more
I’m often surprised by folks asking how I cook rice on Amelie. For a simple food it does seem to cause inordinate consternation when it comes to turning out a bowl-full that’s not swimming in water, clumped together or welded to the bottom of a pan. Even bearing in mind the epithet that making a thing idiot-proof is generally confounded by nature’s ability to make a better idiot I’m fairly sure that I have the answer.read more
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