#travel #travelfood #recipe
So, you’ve booked your holiday cottage. You’ve planned your excursions. You know what you need to pack.
So, who’s going to do the cooking?
Someone has to, right?
There’s no reason why all the cooking should be left down to one person. If you’re travelling with a group, why not ask each family to choose a recipe (and bring along the ingredients) so they can cook it over the holiday period. That way everyone brings something to the table (literally).
The next thing to consider is what type of food makes great holiday food?
Well, you don’t want to make it too complicated. Being chained to the kitchen for most of the day is no fun.
Something that can be chucked in the oven after simple preparation is the best type of meal to conjure up.
And, you could even cheat a bit, without every meal being processed food. For example, you could buy pizza bases then get the kids to put on the toppings made from fresh vegetables and cheeses and anything else they like.
Or, you could buy some fresh bread from the local bakers to accompany a one-pot stew.
By putting in a little bit of thought and doing a bit of pre-holiday preparation, no-one needs to be left sweating in a hot kitchen.
We love this chicken & broccoli pasta bake recipe. It takes 5 minutes prep time, 35 minutes to cook and is super-easy. Perfect for a family holiday.
• 350g pasta shells or quills
• 200g broccoli, cut into very small florets and the stems thinly sliced
• 2 tbsp olive oil
• 350g boneless, skinless chicken breasts, thinly sliced
• 175g chestnut mushrooms, quartered
• 4 tbsp sundried tomato paste
• 80g pkt soft cheese with garlic and herbs (such as Boursin)
• 284ml carton single cream
For the topping
• bunch of spring onions, finely sliced
• 85g mature cheddar, grated
• 1 garlic clove, finely chopped
• 50g flaked almonds
Heat the oven to 190C/ fan170C/ gas 5. Bring a large pan of salted water to the boil. Throw in 350g pasta shells or quills, stir well and return to the boil.
Cook for 6 minutes, then add 200g broccoli, cut into very small florets and stems thinly sliced, and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then return to the pan.
Heat 2 tbsp olive oil in a wide pan, add 350g thinly sliced boneless, skinless chicken breasts and fry until lightly browned.
Tip in 175g quartered chestnut mushrooms and stir fry for 1 minute, then stir in 4 tbsp sundried tomato paste, 80g soft cheese with garlic and herbs and a 284ml carton single cream.
Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.
Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish (about 1.7 litre capacity) and level the top.
Mix a bunch of finely sliced spring onions, 85g grated mature cheddar, 1 finely chopped garlic clove and 50g flaked almonds for the topping and sprinkle over the pasta. Bake for 20 minutes until golden.
If you want to find some more easy holiday recipes, check out the BBC Good Food website.
And enjoy your holiday.
Have any favourite holiday recipes you fancy sharing? Send them to firstname.lastname@example.org and we’ll pop them on our blog.