Transferring files to OpenPlotter

A quick note before describing the use of VNC for transferring files to OpenPlotter.

Transferring files to OpenPlotter can be tricky and time consuming if your using USB sticks or Drives.

One thing you need to check before starting is to make sure USB sticks or Drives are formatted with Fat32 like the SD cards used in the Raspberry Pi.

Another option is to copy the files directly from the web, I get our anchorages .GPX and .kap from the web. A good source is Terrys site  http://yachtvalhalla.net/navigation/terrystopics.htm

How we use VNC to transfer files to OpenPlotter

With the Wi-Fi access point in operation we were able to use the VNC remote desktop on the PC once we installed the app.

This allows us to transfer the files between the PC and the OpenPlotter desktop then into the target directory, for example layers or charts.  The thing we like is that its fast and it can transfer the whole CM93 folder over in a matter of minutes. We put the files onto the desk top in a directory and then copy the directory into the Charts directory on OpenPlotter by cutting them off the desk top and pasting into the folder.

To get VNC on the PC or just about any other device, the app is here: https://www.realvnc.com/en/connect/download/viewer/

The OpenPlotter Raspberry already has the VNC server installed.

After the VNC is installed on the PC firstly we log on to the OpenPlotter Wi-Fi access point.

We log on to the OpenPlotter access point.

Open the VNC program on the PC, then open a new connection window (under the File button) now type in 10.10.10.1 into the VNC server box, we use OpenPlotter AP as the friendly identifier. Click ok, the program will now try and connect to OpenPlotter. If this part works you will be asked to put in the password you have selected for the user pi and hopefully the OpenPlotter desk top opens on your PC.

Open VNC to start the log on process.

Open the VNC program on the PC, then open a new connection window (under the File button) 

 Now type in 10.10.10.1 into the VNC server box, we use OpenPlotter AP as the friendly identifier

New connection is ready to go double click on the icon

PC is connecting to OpenPlotter desktop

Log in as pi and use the password you selected in the Raspberry Pi Configuration, tick the remember password if you logging on regularly

Logged onto OpenPlotter desktop now displayed on laptop

On the top of the OpenPlotter desk top in the centre of the top of the screen is the outline of a small drop down tool bar. The file transfer button is found here.

To find the desktop Tool Bar look to the top of the screen

Select the file transfer button as pictured

Select the files you want to transfer from the laptop by selecting the Send files button, once selected, by pushing the Open or Use Entire Folder button the transfer starts 

Pop up window showing transfer progression

File folder (terrys CM93) has been transferred to the OpenPlotter desktop

Using the file manager we cut the folder from the desktop and paste it into the charts folder

Cut the folder from the desktop

Open the File Manager

Paste the folder into the target folder in this case Charts

Finished file transfer done 

ANZAC Biscuits

125g Butter
2         Tbs golden syrup
1         Tsp Baking soda
1         Tbs Boiling water
1/2         Cups Coconut
1         Cup rolled oats
3/4         Cup of flour

Melt butter golden syrup in a saucepan large enough to hold and mix all ingredients. Once melted cool slightly, Dissolve baking soda in in the tablespoon of boiling water and add to the sauce pan with the remaining ingredients. Mix well. Place rounded teaspoon of mixture on to an oven tray covered with baking paper, (alternative is a greased baking tray), allowing room for spreading, flatten the balls with the back of a spoon.

Bake at 180 deg C for 10-15 minutes or until golden.

Remove from tray quickly after removing from the oven and cool on a wire rack. Store in an air tight container.

Matilda's Tomato Chutney

This chutney works as a condiment with all sorts of food, we use it in place of tomato sauce or ketchup on burgers. It's great when we put together a plough-mans lunch, or add it on sandwiches.  We have also found its great with sausages and mash, and as a side on an after dinner cheese board or spread on crackers as a pre-dinner drinks snack.

INGREDIENTS

·         1 ½ kilos ripe tomatoes (vine ripened are very good)

·         ½ kilo onions (we use brown)

·         ½ kilo sugar

·         2 teaspoons of salt

·         Pepper to taste

·         1 tablespoon curry powder

·         1 ½ tablespoons mustard

·         2 tablespoons plain flour

·         Vinegar – white (don’t use brown or apple cider)

METHOD

·        Slice tomatoes and onions evenly

·        In a large boiler add the onions and tomatoes

·       Add the salt & sugar

·      Cover with vinegar

·       Bring to the boil and then simmer for 20 minutes with the lid on

·       Mix the curry powder, mustard & flour together into a paste with a bit of vinegar to a thick consistency like cream and then power slowly into the chutney mix stirring while doing so

·       Add a few grinds of pepper

·       Simmer for 30 minutes with the lid on

·       Taste for any salt or sugar adjustment

·       Put a teaspoon of the mix onto a plate and let it cool – to check the thickness you should be able to turn the plate upside down and not have the mixture fall off straight away.

·       If it’s too runny mix another tablespoon of plain flour in vinegar to make a paste and add to the chutney mix.

PRESERVING JARS

·         You will need about 4 x 350gram preserving jars (buy them from supermarket– red and white lids)

·         Wash in very hot water

·         Spoon the hot chutney mix in

·         Put the lids on and turn upside down on a protected surface and leave until cool

Bruce's Tomato Chutney

Discover this easy tomato chutney recipe, the perfect way to complement a piece of hard cheese; try this recipe today. Perfect on toast with a chunk of cheddar.

INGREDIENTS

•             2 kilos ripe roma tomatoes

•             3/4 kilo onions (we use brown)

•             2 capsicums (red Bell Peppers) 

•             3/4 kilo sugar

•             2 teaspoons of salt

•             Pepper to taste

•             2 tablespoons plain flour

•             Vinegar – Red wine & Balsamic 50/50 (don’t use white, brown or apple cider)

METHOD

•             Slice tomatoes and onions evenly

•             In a large boiler add the onions and tomatoes

•             Add the salt & sugar

•             Cover with vinegar

•             Bring to the boil and then simmer for 20 minutes with the lid on

•             Mix the flour together into a paste with a bit of vinegar to a thick consistency like cream                      and then pour slowly into the chutney mix stirring while doing so

•             Add a few grinds of pepper

•             Simmer for 30 minutes with the lid on

•             Taste for any salt or sugar adjustment

•             Put a teaspoon of the mix onto a plate and let it cool – to check the thickness you should be                 able to turn the plate upside down and not have the mixture fall off straight away.

•             If it’s too runny cook for a further 20 minutes, then if its still too runny mix another                              tablespoon of plain flour in vinegar to make a paste and add to the chutney mix.

PRESERVING JARS

•             You will need about 6 x 300 gram preserving jars (red and white lids)

•             Wash in very hot water

•             Spoon the hot chutney mix in

•             Put the lids on and turn upside down on a protected surface and leave until cool

Oven roasted  capsicums (Bell Peppers) are a nice addition to this recipe in place of fresh ones. 

Lemon Cake

Forget about making lemonade when you have lemons. Save them to whip this little beauty up and enjoy the fresh clean zingy taste of lemons in this wonderfully textured cake. Its a double delight with the flavour bursting from the top and bottom of the cake. If anything's worth taking a little tea break for, it's a wedge of this lemon cake.

120         g butter
1        cup fine granulated sugar
2        eggs
2        Tbs lemon zest
1 1/2 cups flour
1/4         tsp baking soda
1/2         tsp baking powder
1/2         tsp salt
1 1/2 tbs  Lemon Juice
100         ml  cream / butter milk
1         tsp vanilla extract

lemon syrup:
1/4           Cup fine granulated sugar
1/4           Cup Lemon Juice

Icing:
1               Cup icing sugar
1 3/4         Tbs lemon juice (enough to make a thick smooth mixture)

Preheat oven to 180°C / 350°F.
Grease and flour 1 x 8 1/2 inch pan, lining the bottom with baking paper.

Cream, using whisk, butter and 1 cup of fine granulated sugar in bowl till light and fluffy.
Whisking add eggs, 1 at a time, and the lemon zest.
Sift together flour, baking powder, baking soda and salt into a bowl.

In another bowl, combine 1 1/2 tbs lemon juice, cream or buttermilk and vanilla.
Whisking together until smooth. Alternately add flour and buttermilk mixtures to batter, beginning and ending with flour mixture.

Pour batter into the pan and smooth the top.
Bake 45 minutes- 1 hour, until tester comes out clean.

When the cake is cooked, cool 10 minutes.

Meanwhile, combine 1/4 C fine granulated sugar and 1/4 C lemon juice in small saucepan, cooking over low heat until sugar dissolves.

Remove cake from pan and set on wire rack over a larger baking tray (best to set upside down on rack so that syrup is spooned onto the bottom of the cake as it will absorb better than spooning over the top).

Spoon and spread lemon syrup over base of the cake.

Allow the cake to cool completely.

Icing: Combine sifted icing sugar and lemon juice in a bowl, mixing with whisk until smooth.

Ginger Crunch

Ginger Crunch Slice is just like Nanna used to bake. It has a caramelly and gooey ginger crunch on top and a delicious shortbread style biscuit underneath.  The two together are a fantastic. Serve this slice in tiny squares, with a fresh pot of tea or coffee.

150g Butter
1/2         Cup sugar
1 1/2 Cups flour
1         Tsp Baking powder
1 1/2 Tsp Ground Ginger
1         Tbs finely grated fresh Ginger

Ginger Icing
50g Butter
1 Tbs golden syrup
1/2 Cup icing sugar
1/2 Tsp ground ginger
1/4 Cup crystallised Ginger finely chopped

The Crunch
Melt butter on a very low heat in a saucepan big enough to mix all the ingredients. Remove from heat and mix in the sugar, sift the flour, baking powder and ginger into the saucepan. Mix until combined then press into a 30 x 20 cm cake tin. Bake at 180 deg C for 20 - 25 minutes until lightly golden. Ice when still warm and cut into squares. Sprinkle with crystallised Ginger.

Ginger Icing
Melt butter and golden syrup, mix in icing sugar and ginger  until well combined.

Apple Tea Cake

Image courtesy of Google.

The thing I like about this cake is its simplicity, it is not overly sweet and doesn't require a great deal of butter/margarine as some cakes do. An electric mixer is not required, this one is easily whipped up with a hand held whisk.

Apple Tea Cake Ingredients
1 Level Tbs marg or butter
4 Level Tbs sugar
1 egg
1/2 cup milk
1 Tbs milk
1 Heaped cup flour
2 Tsp baking powder
1 pinch salt
1 Tsp vanilla essence

Base Ingredients
Apple slices usually one apple is enough
1 Tsp Cinnamon
2 Tbs brown sugar
1/2 Tbs butter

Turn on the oven to 180 deg C

To prepare the base:
Cut a round of baking paper to fit a 20cm round cake tin
Grease/oil the cake tin
Place the baking paper round in the cake tin
Sprinkle the base with brown sugar and Cinnamon
Cut small pieces of butter and place into the brown sugar
Arrange the rounds or thin slices of apple over the base to totally cover the bake paper
Set aside and make the cake batter.

The cake batter:
Whisk butter and sugar together in a bowl, add egg and all moist ingredients in a bowl, whisk until well combined. Sift in flour and baking powder gradually until well combined and is a smooth batter. Pour into the cake tin on top of the apple slices.

Place in the centre rack of the stove and cook for 20 - 30 Minutes cake is cooked when a skewer comes out clean.
Let cooked cake cool for 10 minutes in the pan. Loosen around the edges with a knife, turn out onto a wire rack, turn the cake over on to its base leaving the paper on.

When cool cut into wedged serve and enjoy

To simplify cake just oil/grease the tin, place in the batter, cover the top with the apple slices and sprinkle with cinnamon and sugar. Cook as per the instructions.

To really simplify the cake just omit the apple all together and sprinkle the brown sugar and cinnamon on the top when cooked. However it just wont taste as good as the full recipe cake with the caramelised apple slices in cinnamon on the base.

Notes:

We no longer use self-raising flour, this is for a couple of reasons, being on a boat it helps with storage not having to carry 3 or 4 variety's of flour. For example plain self-raising whole grain and bread making flour. We also found the raising agents don't work as well as the flour is coming toward the use by date. This time is also reduced in the warmer weather of Asia. So by adding the raising ingredient when mixing we have found the finish product has risen better.