Recipes
Try some of our on-board recipes at home.
Some of our on-board recipes are very popular with our guests and are often requested for making at home.
Here we have a small selection of recipes for you to try out, and to bring back foodie memories of life on-board:
Baked Alaska
Sponge cake
4 Egg yolks
125g sugar
Zest from ½ lemon
4 Egg whites
75g sugar
100g flour
100g corn starch
5g baking powder
Cream the egg yolks with 125g sugar. Whip the egg white until it becomes stiff, add the 75g sugar and whip until the sugar is dissolved.
Fold egg yolks into the egg whites than add the lemon zest. Mix baking powder, flour and corn starch together. Now carefully fold the flour mix under the eggs. Line a baking sheet with baking paper and spread the dough onto the paper.
Bake at 200 C in the oven without steam.
Peel off paper and let it cool down.
Meringue
8 egg whites, pasteurized
600g caster sugar
Whip the egg whites until they start to get white and foamy. Add the sugar gradually; continue whisking until the meringue reaches firm consistency and all the sugar is dissolved.
Strawberry syrup
300g fresh strawberries
50ml. Water
1 Teaspoon Sugar
Juice from ¼ orange
Wash and trim the strawberries. Puree and strain the strawberries. Boil water, sugar & orange into syrup. Add the strawberry puree and flavour with Kirsch or any other Liquor of your choice.
2 Ltr. Ice cream of your choice
Procedure
Cut the sponge into a desired shape (round or square) you will need 2 identical pieces (one for the base and one for the top).
Lay out the sponge for the base and spread it with a thin layer of the strawberry syrup. You can additionally sprinkle some liquor on it.
Take the ice cream and cut it into slices and cover the base with it. The ice cream should not be higher than 5-6 cm. and evenly spread over the entire base.
Spread the 2nd sponge (cover) with the strawberry syrup and place it on the ice cream (the syrup side should face the ice cream).
Apply a thin even spread layer of meringue all around the cake and on the top. This works best with a thin pastry spatula.
Fill meringue into a piping bag with a star nozzle and apply it evenly to all sides of the cake. The top should be covered last.
Bake the cake in a preheated oven at 220 C until the meringue turns golden brown. Serve immediately after baking.
Bircher Muesli ( Switzerland)
120g oat flakes
150ml milk
200g plain yoghurt
50g chopped or sliced nuts (to your preference)
1 apple and 1 pear
50g sugar
Splash of lemon juice
20g raisins
Honey to taste
Soak oat flakes in milk and yoghurt over night.
Grate the apple and pears coarsely, (if you like peel them first) than blend immediately with lemon juice.
Mix all the ingredients and combine them carefully. Garnish with nuts and seasonal fruits.
It will keep in the fridge for 1-2 days.
Here we have a small selection of recipes for you to try out, and to bring back foodie memories of life on-board:
Baked Alaska
Sponge cake
4 Egg yolks
125g sugar
Zest from ½ lemon
4 Egg whites
75g sugar
100g flour
100g corn starch
5g baking powder
Cream the egg yolks with 125g sugar. Whip the egg white until it becomes stiff, add the 75g sugar and whip until the sugar is dissolved.
Fold egg yolks into the egg whites than add the lemon zest. Mix baking powder, flour and corn starch together. Now carefully fold the flour mix under the eggs. Line a baking sheet with baking paper and spread the dough onto the paper.
Bake at 200 C in the oven without steam.
Peel off paper and let it cool down.
Meringue
8 egg whites, pasteurized
600g caster sugar
Whip the egg whites until they start to get white and foamy. Add the sugar gradually; continue whisking until the meringue reaches firm consistency and all the sugar is dissolved.
Strawberry syrup
300g fresh strawberries
50ml. Water
1 Teaspoon Sugar
Juice from ¼ orange
Wash and trim the strawberries. Puree and strain the strawberries. Boil water, sugar & orange into syrup. Add the strawberry puree and flavour with Kirsch or any other Liquor of your choice.
2 Ltr. Ice cream of your choice
Procedure
Cut the sponge into a desired shape (round or square) you will need 2 identical pieces (one for the base and one for the top).
Lay out the sponge for the base and spread it with a thin layer of the strawberry syrup. You can additionally sprinkle some liquor on it.
Take the ice cream and cut it into slices and cover the base with it. The ice cream should not be higher than 5-6 cm. and evenly spread over the entire base.
Spread the 2nd sponge (cover) with the strawberry syrup and place it on the ice cream (the syrup side should face the ice cream).
Apply a thin even spread layer of meringue all around the cake and on the top. This works best with a thin pastry spatula.
Fill meringue into a piping bag with a star nozzle and apply it evenly to all sides of the cake. The top should be covered last.
Bake the cake in a preheated oven at 220 C until the meringue turns golden brown. Serve immediately after baking.
Bircher Muesli ( Switzerland)
120g oat flakes
150ml milk
200g plain yoghurt
50g chopped or sliced nuts (to your preference)
1 apple and 1 pear
50g sugar
Splash of lemon juice
20g raisins
Honey to taste
Soak oat flakes in milk and yoghurt over night.
Grate the apple and pears coarsely, (if you like peel them first) than blend immediately with lemon juice.
Mix all the ingredients and combine them carefully. Garnish with nuts and seasonal fruits.
It will keep in the fridge for 1-2 days.
