Day 6, Fruits and more

18’14.9N 026’33.6W
7,8 kn course 198′

Any recipes for ripe fruit?! Anyone?
We keep getting hit by waves of flying fish, some of them jumping, or flying, as high as the wooden deck on the aft deckhouse. Tinke is the guardian of the flying fish, she runs after them, picks them up and makes sure as many as possible survive their, hopefully, short encounter with the Tecla. 5 so far in this watch.. and we are not even halfway through!

This morning or beginning of the afternoon, we gybed. We were making as much West as possible on the starboard tack, but were not making any more South. On a port side tack now, we are heading straight for the course line as we set it out before departing. Our voyage planning aimed to cross the equator around 031′ West, which is an easy course on this tack! Another 1100 miles and we should be at the equator! The temperatures have gone up as the North Latitude numbers have gone down. The water is a nice 26 degrees and during the day in the shade, the air temp is around 27′. In the full sun this is a different story all together. Luckily during the hottest hours, the helmsmen is shaded from the sun by the sails!

We have been underway for 6 days now, the fruit and vegetables are holding well enough. Pears are all ripe at the same exact moment of course, and we are going through our banana’s as quick as possible. Bananabread, banana porridge, banana fruit salad! Maybe for this morning I will make a pear pecan cake.. any other suggestions? any recipes for banana or pears? The mango’s are also ready for consumption, but those will go very well into a mango and chicken curry tonight, with mango chutney and mango Salsa!

One Response to “Day 6, Fruits and more

  • Heather
    2 years ago

    Chocolate pear pudding:
    For the batter –
    75g plain flour
    1 tablespoon cocoa
    1/2 level teaspoon bicarbonate of soda
    1/2 level teaspoon baking powder
    1 rounded teapoon ground cinnamon
    pinch of salt
    150g soft dark brown sugar
    2 tablespoons golden syrup
    1 large egg, lightly beaten
    4 tablespoons sunflower or corn oil
    4 tablespoons milk.
    450g pears
    25-50g butter
    caster sugar
    Butter a 1 litre ovenproof dish. Sift the flour, cocoa, bicarb, baking powder, cinnamon and salt into a bowl. Stir in the sugar and then add gradually the golden syrup, the egg, the oil and the milk. Beat well to make a smooth batter. Heat the oven to Gas 3 or 325F.
    Peel, core and slice pears thinly. Arrange them in the bottom of the buttered dish, generously sprinkled with caster sugar and dotted with butter. Pour the chocolate batter on tope and back in the centre of the oven for 50-60 minutes, until the top is well risen and springy to touch in the centre. Serve warm with cream.

    Hope you enjoy this. I have a glut of pears and keep experimenting with this. Look forward to sailing with you again soon. Heather

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.