Orange marmalade

All you need for this recipe is some organic oranges, water and sugar. Eat the oranges but save the seeds and peels. Cut the peels into narrow strips and then using small scissors cut off as much of the bitter white pith as possible. You now have a choice: you can sun dry the peels and save them for making orange tea, or chop them finely for marmalade.

I do both. For marmalade, put them in a pot with some water and the seeds wrapped in cheesecloth, and bring to boil. Leave overnight to soak and soften. The next day, add sugar to taste and boil again. Do this until the consistency is spreadable like marmalade. Pack in jars while hot. Enjoy!

Gavros Marinados

One of the tastiest snacks I have ever made is gavros marinatos. A friend and neighbour on another boat introduced me to this amazing appetizer last summer, and I've been making it ever since.

First, buy some anchovies. 

Then clean them but leave the spine for later.

Layer with salt and wine vinegar and leave for about four hours.

When the spines come out easily, they are ready for the next step. Remove the spines. Rinse the salt and vinegar out, then place in a dish and cover with oil. Top with parsley, chives, garlic, and whatever else you can think of. I add pickled red peppers.

Take the spines out.

Layer with herbs and pickled peppers.

Enjoy!