Douro River Cruise 2021

Welcome to a culinary adventure that combines the earthy sweetness of roasted carrots, the crispness of apples, and the refreshing crunch of celery, all enhanced by the aromatic warmth of ginger and garlic. Join us as we explore the harmonious flavors and textures of...

As promised on our last mailout, a recipe for the 9 days. If you get fed up with fish or salads try this very simple recipe. Ingredients 4 medium sized onion or 4 small leeks, chopped 120 ml vegetable oil 40 ml yeast extract in ½ liter hot water (optional) 1 Kg...

A simple recipe for tea time or for a nice day trip. On our next set of recipes we will have some nice ideas for the 9 days. PICNIC SLICES  Ingredients; 8oz plain or milk cooking chocolate 2oz butter 4oz caster sugar 1 beaten egg 4oz desiccated coconut 2oz sultanas...

When I left school, before I went into the family catering empire, I worked for the Jewish Chronicle, in the display advertisement department. There I came across the story of Florence Greenberg, the authoress of the first cookbook I ever bought. She was the wife of...

Another recipe to try at home and then compare it to the one we make on our marvelous Bordeaux cruise in October this year. This is another "rustic" French dish. Simple but very tasty. Chicken Fricassee Ingredients 4 Boneless chicken breasts but boneless or bone-in...

As we have mentioned before regarding food service on our riverboats, superyachts and small expedition ships. We expand on our theme of modern Jewish Cuisine with the addition nightly of a high protein vegan dishes, for those who desire it. Here is a new dish we are...

Coq au Vin is a French dish of chicken braised with wine, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines. On our fabulous Bordeaux cruise we, of course, will be using local kosher...