There’s no better time to get creative in the kitchen! Our talented CPG Chefs have kindly handed over some of their best recipes for you to try at home.
Channel your inner chef! Make one of our recipes below, post a pic on Facebook and tag us @cpghotels to be in to WIN A $100 ACCOMMODATION VOUCHER!
Spaghetti all’Amatriciana
(Serves 4)
Who doesn’t love cozying up with a steamy bowl of pasta? We have good news for you! Eating healthy carbs like pasta release serotonin – a feel-good chemical that the nervous system uses to send messages to and from the brain. Whip up our easy recipe here for the ultimate comfort dish!
INGREDIENTS
- 350-400gm Spaghetti
- 250gm smoked bacon, diced
- 2 cans cherry tomatoes, 3 if you like it “extra saucy”
- 1/4 teaspoon cracked pepper, you can add pepper at the end if you like it extra peppery.
- 2 Tbsp chopped parsley, flat leaf if available
- 6 Tbsp grated parmesan
- Olive oil, a glass of wine, good company and blues music in the background
METHOD
- Blanch the pasta in abundant salted water for 6-7 minutes
- Strain and rinse in cold water to stop further cooking, it will feel hard but it’ll soften
- Drizzle olive oil to prevent sticking and set aside, covered
- In a skillet, large enough to cook the pasta into it later, gently “sweat” the bacon with a bit of olive oil, which means simmer it slowly with a lid on so that it releases the broth, for 5-7 minutes, it all depends on the bacon
- Take lid off, if dry, add a tbsp of water and cover up again, simmer a couple of minutes further
- Reduce the broth by half if too liquid
- Do not fry the bacon further
- Add the cherry tomatoes, the pepper and crank up the heat
- Simmer this for 5-7 minute or until the cherry tomatoes start to break
- Add the blanched pasta, the parsley and HALF the parmesan, toss it around to coat for a minute or two, add water if it dries too much
- Serve and sprinkle the remaining Parmesan on top
- Enjoy!
Lemon Cream and Drizzle Cake
This delicious dish has two components to it! If you’re a lemon lover then this dessert is for you. Impress your bubble this lockdown and treat them to the ultimate after-dinner treat. This recipe has three easy components to it and will leave you feeling like the next Gordan Ramsey!
Lemon Cream
INGREDIENTS
- 600ml cream
- ⅔ cup sugar
- Juice and zest of 2 small lemons
METHOD
- Combine cream & sugar in a large pan and bring gently to boil. Turn down the heat and simmer for exactly 3 minutes (less than 3 minutes and the cream won’t set, longer than 3 minutes it can separate).
- Remove from the pan from heat and allow the mix to cool slightly before adding the lemon zest and juice.
- Leave to infuse for 15-30 minutes, then pass through a fine sieve.
- Pour into small ramekins and place in the fridge to set …at least a couple of hours.
Lemon Drizzle Cake
INGREDIENTS
Cake
- 225gm unsalted butter
- 1 cup caster sugar
- 3 medium sized eggs
- ⅔ cup milk
- 1 ¾ cups plain flour
- 1 ½ tsp baking powder
- ½ teaspoon of vanilla essence
Lemon Syrup
- Juice and zest of 2 lemons
- ½ cup caster sugar
METHOD
Cake
- Preheat oven to 160 C and line a (30cm*23cm*4cm) baking tin with baking paper.
- Place butter and sugar in a food mixer & blend until pale & fluffy. Incorporate eggs, one at a time, scraping down the sides of the bowl if necessary.
- Add milk and beat until creamy.
- Sift flour & baking powder, combine with lemon zest. Add the creamed mixture while still beating, again scraping down the sides as necessary.
- Pour mix into prepared tin, smoothen the surface.
- Bake for 25 mins until the cake is golden on top. Check with a skewer for doneness.
Lemon Syrup
- Combine lemon juice and sugar, stirring well to combine.
- Prick the warm cake all over with a skewer.
- Spoon the cold syrup over the top
- Leave to cool, allowing the juice to sink into the sponge. The surface will have a nice sheen due to the syrup.
Serve lemon cream and cake as a pair. Enjoy!
Cocktails and Mocktail
There’s no excuse not to have a fun cocktail (or mocktail) night! We’ve got three great recipes for some delicious drinks.
Flat White Martini.
INGREDIENTS
- 60ml Baileys or Irish Cream
- 30ml Espresso Shot
- 30ml Vodka.
METHOD
- Fill a cocktail shaker halfway with ice
- Add all ingredients into the cocktail shaker
- Hard shake for around 30seconds until frosted outside.
- Strain into a martini glass and garnish with coffee beans and a sprinkle of coco powder.
Hint
If you do not have a cocktail shaker at hand whilst home a screw top thermal coffee cup will do the trick. You can substitute the espresso shot for decaffeinated coffee for the same great taste.
Winter Solstice
INGREDIENTS
- 30ml Gin
- 30ml Aperol or Campari
- 15ml Lime Juice
- 30ml fresh Grapefruit Juice
- Tonic Water (Top up)
METHOD
- Fill a large wine glass half with ice
- Add all the ingredients except the tonic water and stir
- Once chilled, top up with tonic water and garnish with a fresh orange wheel.
Ambrosia Sweet (Mocktail)
INGREDIENTS
- 45ml fresh Apple Juice
- 4 mint leaves
- 3 Lime Wedges
- 2 teaspoons of brown sugar
- Top up with Ginger Ale.
METHOD
- Muddle together lime wedges, sugar, mint leaves, and apple juice in a tall glass.
- Add ice to the glass then top with ginger ale.
- Garnish with a lime wheel.
Hint
As an alternative for a muddler, you can use the end of a rolling pin.
