Greg procured another conch in the waters off of Tilloo Cay. Fortunately we had a great Internet connection at the time and he was able to look up a recipe for fritters. We had everything he needed except for eggs.
What to do if you have a recipe with eggs and have no eggs, consult a vegan â€“ vegans have a few eggless tricks up their sleeves.
Three months ago we stowed a spice grinder and a bag of flax seeds aboard the boat. I am sure Greg was wondering what we would do with these â€œuselessâ€ items, but I knew eventually we would have a recipe that needed eggs. One tablespoon of ground flax mixed with 3 tablespoons of water makes a viscous substance you can use as a substitute for eggs as a binder.
According to Greg the fritters needed more seasonings, but other than that they turned out great.
We love Mexican food. We eat refried beans and burritos a lot. I used to buy the best whole grain flour tortillas at the Dekalb Farmers Market when we lived in Atlanta. I really miss the Dekalb Farmers Market. Other tortillas just donâ€™t compare.
One of my goals on this journey is to buy only fresh fruits and vegetables at the store. Everything else I would like to either have on hand or have the ingredients to make on the boat. We started making our own flat bread in Eluethera. I was ready to take a stab at flour tortillas.
I found the first batch hard to roll out as thin as I liked, but the second batch of dough was moister and came out perfect. These tortillas are so much better than the store bought kind, it is worth the effort.
- 1 cup of all-purpose flour
- 1 cup of whole wheat flour
- 1 1/2 teaspoons of baking powder
- 1 teaspoon of salt
- 2 teaspoons of vegetable oil
- 3/4 cups of warm soy milk
- Mix together the flour, baking powder, salt and oil.
- Slowly add the warm milk.
- Stir until a loose, sticky ball is formed.
- Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
- After the dough has rested, break off eight sections, roll them into balls in your hands and then cover balls with damp cloth or plastic wrap for 10 minutes. (Itâ€™s very important to let the dough rest, otherwise it will be like elastic and wonâ€™t roll out to a proper thickness and shape.)
- After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until itâ€™s thin and about eight inches in diameter. Donâ€™t over work the dough, or itâ€™ll be stiff. Keep rolled-out tortillas covered until ready to cook.
- In a dry iron skillet heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when itâ€™s done.
- Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Before we left the states I made an impulse buy. Publix had Larabars on sale for $1.00 each. I grabbed 10. At first I treated myself to one as a reward for weathering a rough passage or an unpleasant anchorage, but they were going fast. I started rationing them out, only allowing myself a quarter or a third of a bar at a time, but I have been seeing the end of them rapidly approaching.
I have been craving sweets the whole time we have been here. I had been thinking about making cookies or brownies on the grill for sometime. When were safely back in the calm waters of Abaco, I thought I would give it a try.
For my first attempt I mixed up my brownie batter in a pot, then spread it on a grill pan lined with parchment paper. I grilled them for 5 minutes on one side and then another 5 on the other. It worked, except I didnâ€™t add enough sugar, they were way to oily and the burned slightly on one side.
On my second try I used more sugar and subbed applesauce for the oil. These generally tasted better, but burned slightly on one side and a lot more on the other and had kind of an airy texture.
For my third attempt I used unsweetened chocolate, added more sugar, more flour and a tablespoon of oil. These tasted much better and may have worked, except I decided to grill them on a very windy day. The grill kept blowing out. This resulted in on batch that was a little burnt and another batch that was under cooked.
My brownie recipe is still a work in progress and the Larabars are all gone. I am confident I will develop a winning recipe with a few for attempts and be able to feed my sweet tooth cravings sans Larabars.