Easy Carbonara Recipe

Searching for sensational recipes to enjoy whilst you ‘Go Vegan’ this month or perhaps after all the festivities a simple yet healthy & delicious option is what’s required? Our fantastic Head Chef Matt Wadsworth enlightens us with a couple of inspiring, tasty & terrific Vegan favourites, one sweet & one savoury depending on your preference. Smoothie Bowl Ingredients: Banana – 1 sliced  Strawberries – 15 sliced Blueberries – two handfuls Coconut flakes Chia seeds – 1 teaspoon Granola – 2 tablespoons (add raisins for sweetness) Mango – 1/2 sliced  Dragonfruit – 1 innards scraped out Apple – 1 peeled and chopped Coconut milk – 1 tin Maple Syrup/ Bee Free Honee (Apple based Vegan alternative to Honey) – 2 tablespoons Mint – 1 sprig  Method: For the smoothie base, take the apple, coconut milk, dragonfruit, half of the strawberries, half of the banana and 1 tablespoon of honey and blend to a smooth liquid. Put in the freezer for one hour. Once moderately frozen, pour into a small bowl. Assemble your berries, banana and mango in an aesthetic like manner on top of this, then add granola followed by seeds and coconut flakes. Finish with the final table spoon of Maple Syrup/Bee Free Honee and a sprig of mint – DELICIOUS! Sri Lankan Yellow Curry Paste Ingredients; Ginger – thumb sized piece Garlic – 3 cloves White onion – 1 medium peeled Red chilli – 1 no seeds Fennel – half bulb  Coriander stalks – 1 bunch (save leaf for garnish) Curry powder – 2 tablespoons Garam Masala powder – 1 tablespoon Turmeric – 1 teaspoon Lime – 1 juice and grated zest White sugar – 1 tablespoon  Few splashes of water  Salt and pepper Other Ingredients;  2 tins of coconut milk 3/4 pint of veg stock Cumin seeds – 1 teaspoon Black mustard seeds – 1 teaspoon (optional) Selection of Stir fry vegetables. Matt suggests mange tout, spring onion, baby corn, peppers, courgette & cooked sweet potato Method: Blend all paste components and put to one side. Heat either coconut oil or sesame oil in pan with cumin and mustard seeds. When seeds begin to pop add paste and fry on a medium heat for 3 mins, making sure not to brown anything. After, add the coconut milk and veg stock. Reduce by a third or until desired thickness is reached. Add stir fry veg and cook for 2 minutes making sure it’s still crunchy. Serve and finish with coriander leaves. ENJOY!

As we get into the swing of peak season, we thought we’d share a recipe with you that’ll make you want to reach for the BBQ tongs. The latest instalment of our holiday cooking guide is super simple & mouthwatering, ladies and gentlemen its BBQ lamb chops. BBQ Lamb Chops BBQ or oven 25 mins cooking time Serves 4 people Easy to make Ingredients for marinade 1 teaspoon of fennel seeds 1 sprig of thyme 1 teaspoon of cumin seeds 2 tablespoons of olive oil A pinch of salt & black pepper TIP: Be organised & just add a mix of the dry herbs from your cupboard at home into a sandwich bag or small tupperware. Doing this before you go away and will save time, money & most importantly, packing space! Ingredients 12 lamb chops (available from Greendale Farm shop) Preparation Instructions Light your BBQ and give it 30 mins to get nice and hot – we want those chops crispy! If weather isn’t on your side then you can still rustle up this dish in an oven,  just crank it up to 200°C / gas mark 6. On a chopping board chop up the thyme. Put all the marinade ingredients together (minus the olive oil) and blend in a pestle and mortar. If you don’t have a pestle and mortar try using an empty salt / pepper grinder. Sprinkle all your spices on the chopping board and rub each lamb chop so it’s well seasoned. Once coated, drizzle each in a splash of olive oil – then pop on the BBQ! Turn every couple of minutes for 8-10 minutes in total until they look crisp & delicious! TIP: If you press the chop & the meat gives, it’s medium-rare. If it doesn’t move then it’s well done. This dish is best served with some grilled veg, salad and cous cous – super easy prep! By now you’re probably wanting to try this recipe for yourself? We’d recommend buying your chops from Greendale Farm Shop just 15 mins away from Ladram Bay. We’ve included a map below – that way you can spend less time driving and more time cooking.

Holidays are a time for you to let your hair down and indulge, with the task of cooking often being one of the first things that gets shelved. Lets face it cooking can often feel like a lot of work when on holiday. You travel long distances, arrive with hungry children, need to operate in an often unfamiliar kitchen, with fewer ingredients at your disposal. This doesn’t need the be the case! Our latest recipe uses a single pan, can be put together in under 30 minutes, and serves 4. Bacon and Spinach Pasta Recipe:   Easy to make 10 mins prep time Serves 4 people 20 mins cook time Ingredients Required We understand when your on holiday you need to be flexible with ingredients. You can use different types of pasta, we would recommend penne or farfalle pastas as alternatives to fusilli pasta – just avoid spaghetti / linguini. 200g of bacon x1 white onion x1 chicken stock cube 200g grams of pasta 4 handfuls of spinach Parmesan /or/ cheddar Cooking Tips Cut the bacon up into small strips & fry on a medium heat in pan until crispy. Empty the pan (bacon) into a bowl, leave the bacon fat in the pan. Dice the onion & add to the pan, cook until the onion becomes soft. Add 500ml of boiling water & stock cube to the pan (stir the stock to dissolve). Add the pasta to the pan & cook for 8-1o minutes (unless using fresh pasta, in which case follow the packaging cooking instructions). Add the spinach to the pan & stir until wilted. By this time the pasta will have absorbed most of the water. Turn off the heat & add the bacon, sprinkle grated parmesan (or cheddar) over the pan before serving.  

This holiday recipe is a take on traditional Christmas favourite only with an indulgent layer of custard and crumble. Mince pies with custard & crumble   Easy to make 25 mins prep time Makes 12 pies 20 mins cook time Ingredients Required 180g of plain flour 125g of butter (unsalted) X3 tablespoons of caster sugar X1 large egg 180g – 200g mincemeat 120g of custard Cooking Tips Heat your oven to around 180°c – 200°c, place a baking tray in the oven and leave to warm up. Take your 125g of butter and cut up into small pieces and place in a bowl, before sifting the flour on top and adding a pinch of salt. Rub the mixture together on your hands – stop when the consistency resembles breadcrumbs. Now stir in the x2 tablespoons of sugar. Take half a cup (85g) of the mixture and set it aside (forms part of the crumble topping) Separate the yolk and egg whites and place them into two separate bowls. Now beat the egg yolk with a fork before adding it to the main pastry mixture. need this together and roll into a ball. Sprinkle flour over a smooth work surface and the pastry, before rolling the pastry flat (5-7 mm / the thickness of an iphone) Now take a pastry cutter (ideally 8cm diameter) and cut / re-roll until you have 12 rounds. (Don’t have a pastry cutter? Use the base of a bottle of wine & cut around it with a knife). Take your 12 pastry disks and gently push them into a standard 12 cup bun tin and then add one teaspoon of custard and a small ball of mince meat on top. (Try to avoid over loading the cups with mince meat). Take the final tablespoon of sugar and add to the 1/2 cup of batter you previously set aside (re: point 5). Pinch this together to make crumble like clumps, before adding this on top of your mince meat. Place your tray in the oven for 15 mins, once cooked leave to cool. If you are planning this dish several days in advance be sure to store them in an airtight storage container and consume within 2 days of cooking.