The final stretch of winter is upon us, and spring is just a month away! The Blue Mountains are a beautiful place to visit year-round, but the cold temperatures in winter make it particularly inviting when it comes to cosying up after time outdoors.
You might have noticed in our recent blogs, we have shared our love of cooking a delicious meal as a wintery activity. That’s because we believe there is no better feeling than a warm meal after a long, cold day in the mountain’s – and the satisfaction of having made it yourself makes it just that little more satisfying and special!
You can enjoy cooking a delicious meal in one of our gourmet kitchens, all of which have the charm of a bygone era. You can take your pick of the original wood-burning stove that evokes the charm of the Edwardian era at Varenna, or a classic art deco kitchen complete with pressed metal rangehood at Chatelaine.
And to help you choose what to cook, we’ve selected two recipes from Taste.com – simply click the title of your chosen recipe to be taken to the website. However, we’ve copied the instructions here as well…
Mmm…! Who doesn’t love a good hearty soup during a cold winter’s night? This recipe takes 20 minutes to prepare and 2 hours and 10 minutes to cook. While you wait, why not take a soak in one of our luxurious tubs with superior luxury toiletries, then curl up by the fireplace with a glass of our complementary port?
You will need:
- 2 tbsp olive oil
- 6 trimmed lamb shanks
- 2 large chopped onions
- 4 cloves crushed garlic
- 2 diced carrots
- 2 sticks diced celery
- 2 litres Massel beef style liquid stock
- 1 litre water
- ¾ cup pearl barley
- 2 tbsp chopped fresh rosemary
- 1 tbsp finely chopped fresh rosemary
Step 1:
Heat olive oil in a large saucepan and brown trimmed lamb shanks. Remove and set aside. Add chopped onions, crushed garlic cloves, diced carrots and diced celery and cook for 5 minutes or until lightly browned.
Step 2:
Return the shanks to the pan and add beef stock, water, pearl barley and chopped fresh rosemary. Bring to the boil then reduce the heat to low and simmer, covered, for 2 hours.
Step 3:
Remove the shanks and cool slightly. Take the meat off the bone and flake into pieces. Return the meat to the soup and add finely chopped fresh rosemary. Season to taste and serve. Freeze remaining soup in airtight containers.
Creamy lemon casarecce with radicchio and cabbage
Taking only 25 minutes, this dish is easy to make and will warm you right up. I suggest you enjoy it by the fireplace with your selection of indulgence – maybe bubblies on ice?
You will need:
- 250g pkt Barilla Chickpea Casarecce
- 250g cream cheese, chopped
- 125ml (1/2 cup) warm water
- 2 tsp fresh lemon juice
- 1 tbsp chopped fresh rosemary leaves
- 1 tbsp extra virgin olive oil
- 3 garlic cloves, crushed
- 1 long fresh red chilli, deseeded, thinly sliced
- 1 small head radicchio, leaves torn
- 2 cups shredded savoy cabbage (about 1/4 cabbage)
- 150g (1 cup) frozen peas
- 25g (1/3 cup) coarsely grated parmesan (or vegetarian hard cheese)
- Parmesan (or vegetarian hard cheese), to serve
- Lemon wedges, to serve
Step 1:
Cook pasta in a large saucepan of boiling water following packet directions or until al dente. Drain and set aside in a colander.
Step 2:
Add cream cheese, water, lemon juice and rosemary to the pan. Season and cook, stirring, for 5 minutes or until smooth.
Step 3:
Meanwhile, heat oil in a large non-stick frying pan over high heat. Add garlic and chilli. Cook, stirring, for 1 minute or until aromatic. Add radicchio leaves and cabbage. Reduce heat to low. Cook, stirring often, for 5 minutes or until softened.
Step 4:
Add pasta, cream cheese mixture, peas and parmesan to the frying pan. Cook, stirring, for 2-3 minutes or until combined and thickened. Serve with extra parmesan and lemon wedges.
Contact us:
If you’re keen to experience a wintery stay at Mountain Whispers, please ring Lorraine on 1300 721 321 to discuss further or book directly at www.mountainwhispers.com.au.
