About Me

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Back in the 80s, I wrote a book called "Voyaging on a Small Income", which was published and sold astonishingly well. It’s become almost a “classic” and is probably why you’ve found this site! I’ve been living aboard and sailing since the 70s. Nine different boats have been home, sometimes for several months, sometimes for many years. I love the way of life, the small footprint and being close to Nature. I’m a great fan of junk rig and having extensive experience with both gaff and bermudian rig, I wouldn’t have any other sail on my boat. It’s ideal as a voyaging rig, but also perfect for the coastal sailing that I now do. I’d rather stay in New Zealand, not having to keep saying goodbye to friends, than go voyaging, these days. Between 2015 and 2021, I built the 26ft "FanShi", the boat I now call home. For the last 45 years or so, my diet of choice has been vegetarian and is now almost vegan. I love cooking and particularly enjoy having only myself to please. I am combining all these interests (apart, perhaps, from junk rig!) in this blog. I hope you enjoy it. I also have other blogs: www.anniehill.blogspot.com and http://fanshiwanderingandwondering.wordpress.com

06 June 2023

Split pea soup

Split peas are more a cool climate food because for some reason, they don’t keep well in the tropics: after being on board for about a year, they completely refuse to soften, even with pre-soaking and cooked in a pressure cooker. Chana or toor dal might keep better, but I’ve never tried.   However, they would work well in this recipe, which, while pretty much the same as lentil soup, tastes completely different and makes a pleasant change when you’re eating a lot of soup.

Use 1/3 seawater to 2/3 fresh, if the sea is clean, and leave out the salt.

 
Serves 4 to 6 as a starter, 2 for a main course 
 
Ingredients
 
1 tbsp olive oil OR butter
1 onion
1 cup split peas
4 cups water
2 tbsp lemon juice
salt and pepper
Method:
  • Heat the oil in a large saucepan or pressure cooker. Chop the onion and cook it for about 5 minutes until it has started to brown.
  • Stir in the split peas. Add the water and bring to the boil. If you’re using the pressure cooker, cook for 5 minutes; if cooking conventionally, simmer for about 20 minutes.
  • Reduce pressure naturally. Using a potato masher, or stick blender, purée the soup. Add the lemon juice and season with salt and plenty of black pepper. Serve very hot, with warm bread and butter.
Variations:
  • Dal Soup is a warming alternative. Chop 1 garlic clove and some fresh ginger and fry it with the onion. Stir in 1/2 tsp turmeric, 1 tsp coriander and 1 tsp cumin. Add 1/4-1/2 tsp chilli, if you want a soup with a bit of zing. Cook as above. Add 2 tbsp lemon juice just before serving with bread or chapatis.

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