Looking for an easy Carbonara recipe to keep up your sleeve for that quick fix for your next family holiday? Our latest holiday cooking guide will work a treat.
Serves 4 people
Easy to make
20 mins prep time
20 mins total
We’ve used typically available ingredients, but we understand when your on holiday you need to be flexible & often work with what you’ve got. If for any reason some of the ingredients are hard to come by you can sub them with….
Spaghetti > linguine, fettuccine or vermicelli.
Bacon > pancetta, lardons, prosciutto.
Parmesan > pecorino romano / manchego or cheddar.
Ingredients
350g (approx) of spaghetti
Parmesan cheese
6-8 rations of bacon
3 eggs
Olive oil
Sea salt / black pepper
A handful of chopped parsley (optional)
2 cloves of garlic (chopped)
Cooking Tips
Fill a large pan with water, a generous sprinkle of salt & bring to the boil.
Cook spaghetti in accordance to the instructions – we’re looking for al dente.
Drain the pasta & save a mug of pasta water for later.
In a bowl whisk the eggs & add the parmesan.
Using the now empty large pan cook up your bacon / lardons until crispy.
Remove the bacon / lardons but keep the fat in the pan (the smoky flavour tastes great!)
Add the chopped garlic to the pan & cook for 1 min / until it begins to brown off.
Add your cooked spaghetti to the pan & stir – this will coat your pasta in bacon fat (yum). Turn off the hob & remove pan from the heat.
Pour your parmesan / egg mixture into the pan & stir until creamy.
Add the bacon / lardons into the pan, drizzle with olive oil & serve.
Sprinkle with parsley & add more parmesan (if required).
Enjoy!
Ladram Bay Supermarket
By now you’re probably wanting to try this recipe for yourself? For those staying with us you’ll be able to find all the ingredients used in this recipe at the Ladram Bay Supermarket
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
1Â 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.
Mince pies with custard & crumble