Recipes for a Small Kitchen

Our propane stove and oven on SY SEGWUN is small.  It has three burners and an oven that is 40cm wide x 32cm high with the heat coming from the bottom burner.  This presents a bit of a challenge as there is so much heat coming from the bottom and everything cooks so much faster.  It takes a bit of trial and error.  I've learned to put everything on the top rack which means that cakes and breads take a while to brown on top.

But, we have had some good successes along the way.

Sour Cream Coffee Cake

1 cup firmly packed golden brown sugar
1 cup chopped walnuts
1 1/2 teaspoons ground cinnamon


1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1 cup sour cream
1 1/2 teaspoons vanilla extract


Preheat oven to 350°F. Grease 10-inch (12-cup) tube pan  (NOTE: On the boat I use two 9x20cm loaf pans since I don't have the luxury if having so many pans on board and also cakes bake better in my small oven if they are smaller as well); dust with flour, tapping out excess. Mix first 3 ingredients in small bowl; set aside.
Sift flour, baking powder and baking soda into medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until fluffy. Add eggs 1 at a time, beating just until combined after each addition. Mix in sour cream and vanilla. Add flour mixture and stir until blended. Spoon half of batter into prepared pan. Sprinkle half of brown sugar mixture over and swirl gently into batter, using small knife. Spoon remaining batter over. Sprinkle remaining brown sugar mixture over.
Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan 10 minutes. Cut around pan sides to loosen cake. Turn out cake onto rack and cool completely. (Can be prepared 1 day ahead. Wrap and store at room temperature.)

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I also look for recipes that use easy to find ingredients and ingredients that are common to the part of the world we are travelling in.  I have bought more coconut milk in the past 6 months than in the past 6 years.  It's easily available and inexpensive so we look for recipes where we can use it.  That usually means that the other ingredients should also be fairly easy to find.  The same goes with Cilantro.  This is our new favourite herb.  

Sauteed Chicken with Tomatoes and Cilantro

2 tablespoons olive oil
6 large chicken thighs, skin removed

1 large yellow onion, chopped
4 large garlic cloves, minced
1 28-ounce can crushed tomatoes with added puree ( or any tomato for that matter)
2 tablespoons red wine vinegar
1 teaspoon ground cumin
4 dashes hot pepper sauce (such as Tabasco)
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh cilantro

Heat olive oil in heavy large skillet over high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to platter.
Reduce heat to medium. Add onion and garlic to skillet and sauté until onion is translucent, about 6 minutes. Add tomatoes, vinegar, cumin and hot pepper sauce. Bring mixture to boil. Return chicken to skillet. Cover and simmer until chicken is cooked through, about 30 minutes. Mix in parsley and cilantro. Season with salt and pepper.

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Fettucini with Coconut and Cilantro

2 teaspoons canola oil

1 medium onion, minced

1 red pepper sliced thin

2 garlic cloves

1 cup coconut milk

1 cup chicken stock

1/2 cup chopped fresh cilantro

Hot pepper oil

Heat oil in a skillet and sauté onion and garlic.  Sauté until onion is soft.  Add pepper - simmer a few more minutes. Add coconut milk, chicken stock, salt and pepper.

Boil fettucini noodles.  Drain and add sauce.  Let simmer a few minutes.  Add fresh cilantro.  Stir and serve.

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Curried Chickpea Cakes 

1 (15-ounce/430 g) can chickpeas, drained and rinsed
1/3 cup (20 g) sliced green onions, both white and light green parts
1/3 cup (75 ml) light coconut milk (you could substitute yogurt )
2 teaspoons sugar
2/3 cup (75 g) breadcrumbs, plus 1/4 cup (30 g) for coating
2 teaspoon curry powder 
1/2 teaspoon nutmeg (optional)
1/2 teaspoon cumin
2/3 cup (130 g) brown or white rice, cooked
1/2 teaspoon salt
1/4 cup (60 ml) canola oil for pan searing.  


Mash chickpeas and combine with the green onions. Mix well. Transfer to a large mixing bowl. Add the coconut milk, sugar, 2/3 cup (75 g) of the breadcrumbs, curry powder, nutmeg, and cumin. Stir together with a wooden spoon until well mixed. Stir in the brown rice and the salt. Shape into 10 mini patties. 


In a large sauté pan, heat the oil over medium heat. Add the chickpea cakes to the pan and sauté until there’s a nice golden sear on the bottom. Flip and sear the other side as well. Continue with the remaining cakes.Transfer to a paper-towel-lined plate to drain.