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Welcome...
...to the Holiday-Rentals Travel Cookbook!
The aim of this book is to help you combine the joys of food and travel, by providing tips,
advice and recipes for some of the best local dishes to try while you’re away!
We asked our holiday home owner clients to submit their favourite recipes and the result
is a collection of over 90 dishes from 14 countries across the world.
These range from typical specialities such as duck with cassis, to more unusual creations
like sweet and sour wild boar or figs with lavender honey to tantalise your taste-buds and
help you discover more about local cuisine.
As we are a nation of food and travel lovers, a large part of the
holiday experience now is sampling the local gastronomy and
many of us enjoy the interaction when buying local produce.
So if you want a true gastro-break, there’s no better option than
to self-cater as it provides the flexibility to eat out, but also to
experiment at ‘home’.
Holiday-Rentals lists over 120,000 private holiday homes worldwide, so whatever your
taste and budget, we’ve got something to whet your appetite! Most have comprehensive
kitchen facilities and BBQs on site, and many have unique features like pizza ovens, their
own olive groves, fruit trees, vineyards or veggie patch. Plus, lots of owners now offer
welcome hampers of regional goodies too and some even offer cooking lessons on site.
In addition, staying in a private property provides a much more authentic experience, and
owners can be an invaluable source of information, really helping you get more from your
holiday. From making sure you fit in all the ‘must-see’ attractions to finding that fab little
café or restaurant that only the locals know about!
So what are you waiting for? Have a browse, find a recipe and property you like, and book
your holiday; your foodie paradise awaits!

CONTENTS
FRANCE
La soupe au pistou (Basil soup) 11
Mushrooms preserved in vinegar 12
L'escargots a la maison (Homecooked snails) 13
Moules Rochefourt 14
Tomato, black olive & goats cheese tartlet 15
Tartiflette 16
Magret de canard au Cassis (Duck breast with blackcurrant) 17
Canard à l’orange (Duck in orange sauce) 18
Lapin aux pruneaux d'Agen (Rabbit with Agen prunes) 19
Pork with prunes 20
Le Mas du Chêne chocolate cake 21
Fraises à la vin rouge (Strawberries in red wine) 22
SPAIN
Gazpacho (Cold tomato soup) 25
Verduras a la plancha (Grilled seasonal vegetables) 26
Asparagus with smoked salmon 27
Gambas pil pil (Prawns with garlic and chilli) 28
Tortilla des patatas (Spanish omelette) 29
Vegetable paella 30
Paella 31
Pork parcels 32
Pork steaks glazed with Mahón cheese served on rustic toast 33
Fabada (Bean, chorizo, black pudding and ham stew) 34
PORTUGAL
Açorda de mariscos (Bread & seafood stew) 37
Açorda de bacalhau (Bread soup with cod) 38
Pataniscas de bacalhau com arroz de feijão (Codfish pancakes with bean rice) 39
Chicken piri piri 40
Pasteis de nata (Custard tarts) 41
Arroz doce (Sweet rice) 42
ITALY
Zuppa sorpresa (Special surprise soup) 45
Pappa al pomodoro (Tomato and bread soup) 46
Bruschetta con pomodoro (Bruschetta with tomatoes) 47
Focaccia 48
Scarpaccia salata (Baked courgette) 49
Insalata de fagioli e tonno (Tuna and bean salad) 50
Frittata com asparagi selvatici (Omelette with wild asparagus) 51
Torta salata con spinaci e pinoli (Spinach and pine nut quiche) 52
Spaghetti all vongole (Spaghetti with clams) 53
Spaghetti alla carbonara (Spaghetti with bacon and parmesan) 54
Risi pisi (Risotto with parsley, peas and parmesan) 55
Cinghiale all'agro dolce (Sweet and sour wild boar) 56
Squid with potatoes 57
Light ricotta cheesecake 58
Tiramisù 59
Torta della nonna (Ricotta, lemon and pine nut tart) 60
Figs caramelized with lavender honey 61
Limoncello 62
GREECE
Greek salad 65
Haniotiko bureki (Vegetable and cheese pie) 66
Spaghetti with lemon 67
Artichokes with kid goat meat 68
Kleftiko (Lamb stew with garlic and oregano) 69
Pork with citrus fruits 70
Salmon Nicoise 71
Figs with mascarpone 72

CYPRUS
Halloumi with watermelon and toasted pine nuts 75
Koupepia (Stuffed vine leaves) 76
Arni me spinachi (Lamb with spinach) 77
Moussaka 78
SWITZERLAND
Rösti potatoes 81
Cheese fondue 82
Gehacktes mit Hörnli (Minced beef with pasta) 83
Brunsli (Swiss chocolate cookies) 84
POLAND
Wild mushroom soup 87
Golabki (Stuffed cabbage rolls) 88
Potato & cheese pierogi (Dumplings) 89
Bigos (Hunters’ stew) 90
BULGARIA
Kyopolou (Aubergine dip) 93
Snezhanka salad (Snow girl salad) 94
Shopska salad (Sirene cheese salad) 95
Banitsa (Baked cheese pastry) 96
MOROCCO
Harira (Lamb soup) 99
Aubergine salad 100
Fruity North African salad 101
Lamb tagine with lemon and olives 102
SOUTH AFRICA
Butternut soup 105
Babotie (Mince pie) 106
Geel rys (Yellow rice) 107
Apple malva pudding 108
AMERICA
Manhattan clam chowder 111
Godfather goulash 112
Chilli con carne 113
Wisconsin pot roast 114
CARIBBEAN
Custard-style Barbados toast 117
Jerk snapper 118
St Lucia banana cake 119
Grilled coconut pineapple 120
THAILAND
Tom yum goong (Spicy and sour lemongrass soup with river prawns) 123
Prawn cakes 124
Beef satay skewers 125
Khao phat (Fried rice) 126
Pad Thai (Thai noodles) 127
Green curry 128

France
France is a land of many different landscapes suitable for every type of holiday, making it one
of the most visited countries in the world. A holiday in France can be characterised in so
many ways: city life, pretty beaches, historical monuments, beautiful countryside, and of course,
fantastic food and wine.
There is a good reason French gastronomy is renowned worldwide,
and chefs across the globe take inspiration from French cooking
methods and dishes.With more than 365 cheeses, thousands of
wine producers, top quality fish and meat, and a wealth of regional
specialities, France is a foodie paradise. Food is a way of life, with
close attention paid to the quality, flavour, and appearance of each dish.
Here you’ll find simple dishes incorporating some of the best local produce, such as duck,
rabbit, red wine, mussels, snails and goats cheese.
There are over 32,000 French holiday homes on Holiday-Rentals.co.uk.
Click here to view

La soupe au pistou
(Basil soup)
Ingredients (serves 6-8)
For the soup:
225g French beans
450g courgette
225g potatoes
225g fresh haricot beans, red or white
a few skinless and seedless tomatoes
100g small macaroni (coquillettes)
grated parmesan cheese
salt and freshly ground black pepper
300g cured ham (optional)
For the basil sauce (pistou):
1 bouquet fresh basil leaves
4 cloves of garlic
2 tomatoes
“All the ingredients can be picked
up in a local Thursday market in
Agde. Without fresh basil and
fresh haricot beans it is not worth
doing at all.”
Submitted by Helene Carcenac, owner of property
69978 in Agde, Languedoc-Roussillon.
Method
• In a large saucepan, bring 2 litres of salted water to the boil.
• Meanwhile, shell the haricot beans, wash them and add once the water has boiled.
• Add the ham, chopped in to small or large pieces, depending on preference.
• Chop the French beans, potatoes, courgettes and skinned, seedless tomatoes in to small pieces and add.
• Ensure all the vegetables are covered with water, reduce the temperature to simmer, cover and cook for one hour.
• After one hour add the macaroni and cook for a further 15 minutes.
• Meanwhile, crush the basil leaves, garlic and tomatoes in a mortar, adding 4 spoons of olive oil to the mixture
plus a little of the parmesan. Add the basil sauce to the soup just before serving. Stir and serve in a tureen,
with grated parmesan on top.
Property 69978 is a charming 15th century
old-style house with two bedrooms and a
secluded terrace in the heart of Agde old town.
Fine sandy beaches are just five minutes away.
11
“Serve with a red Montpeyroux, or a chilled rosé
like a Listel.”
Mushrooms preserved in vinegar
Ingredients (per jar)
mushrooms (chanterelles or very little ceps)
white vinegar (wine or alcohol)
a few sprigs of parsley
1 sprig of tarragon
1 clove of garlic
a few peppercorns
glass jars (like jam ones) with screw caps
Method
• Boil some white vinegar with parsley, tarragon, garlic and peppercorns for 5 minutes.
• Put the mushrooms into a pan of boiling salted water for 3 minutes.
• Rinse them with cold water, drain and pack into a glass jar.
• When the vinegar is cold, pour it over the mushrooms and screw the jar tightly shut.
“Check out the mushroom market
of Villefranche du Périgord. It is
the biggest market in France, and
as soon as mushrooms appear, they
are sold there.”
Submitted by Helene Carcenac, owner of property
9675 in Bezenac, Dordogne.
“Serve with cold meats.”
Property 9675 is a peaceful 17th century
farmhouse with three bedrooms, located on
a cliff top with stunning views of the Dordogne
River. Set in four acres of land at the edge of
a wood, it has been carefully restored and
furnished with French antiques.
12

L'escargots à la maison
(Home-cooked snails)
Ingredients serves 4 as a starter
(double quantities for a main dish)
48 snails (picked from garden or anywhere that
does not have pesticides, or from a local market)
1 bottle of dry white wine
1 onion, chopped
lots of fresh herbs: sage, oregano, parsley and thyme
“Until I moved to France I didn’t
realise snails could be picked from
almost anywhere. This spring
I decided to try picking my own,
and guess what – they are ten times
more flavoursome than frozen
snails!”
Submitted by Hege Nitteberg, owner of property
62501 in Escueillens, Languedoc-Roussillon.
For the butter
250g butter
5 garlic cloves, crushed
dash of Pastis de Marseille
salt & freshly ground black pepper
Method
• Put the live snails in a box with cooked rice and bread soaked in water for about 10 days.
• Drizzle water over the snails daily.
• Clean the live snails with cold water.
• Place the snails in a large casserole pot, cover with water and bring to the boil.
• Skim white off the top, continue for 20 minutes.
• Pour out all the water and add the wine, onion and herbs.
• Bring to the boil and simmer for 2-3 hours.
• To make the butter, blend the remaining ingredients together.
• Fill the snail shells with the butter and place under a grill for 8-10 minutes.
Property 62501,‘Maison Tranquille’, is a
characterful five bedroom country house 30km
from the medieval fortress city of Carcassonne
in Aude, set on a village lake with a private pool
and sunny terrace. Should you wish to entertain,
there is a 16-seat dining table.The owners also
offer catering for on request.
13
“Serve with a local crusty baguette
and a glass of white Chardonnay.”
Moules Rochefort
Ingredients (serves 4)
2kg fresh mussels
100g Rochefort cheese
4 tbsp crème fraiche
freshly ground black pepper
Method
• Scrub and de-beard the mussels, discarding any that have broken or cracked shells, or that
do not close immediately when tapped sharply with the back of a knife.
• Wash through again in fresh water.
• Crumble the Rochefort cheese and mix with crème fraiche in a bowl.
• Add drained mussels to a large heated saucepan with a solid bottom, season, cover and cook on a
medium heat, stirring every now and again, until they start to open up and go orange – about 5 minutes.
• Add crème fraiche and Rochefort mixture and stir continuously for another minute.
• Serve immediately in bowls.
“There are mussel beds at Le
Tremblade and Eguiles, where you
can go out on a flat 'moules' boat
and visit the mussel growing
areas. At Meschers, there is a
daily fresh produce market ten
minutes stroll from the house.”
Submitted by Shelley Smith, owner of property 75651
in Charente-Maritime.
“Serve with a fresh bread to
mop up all the delicious sauce.”
Property 75651 is a beautiful five bedroom
seaside villa close to Royan, a short walk from
local town and beaches. It is brightly decorated
with some 1930's period furniture, but designed
with the family in mind. Its features include a
large walled garden, patio for BBQs and al fresco
eating, and a romantic balcony for star-lit drinks.
14

Tomato, black olive &
goats cheese tartlet
Ingredients (makes 6 tartlets)
1 pack ready rolled puff pastry (I use Herta “pur Beurre”)
3 large, really ripe and sweet plum tomatoes, thinly sliced
1 small jar of good quality black olive tapenade
6 pitted black olives, chopped
85g of your favourite crumbly goat’s cheese
extra virgin olive oil
sea salt and freshly ground black pepper
Method
“We frequent the Wednesday
market at La Fleche where M.
Bosset supplies superb cheeses
and always offers tastings, and
his neighbouring stall has a
fantastic range of spreads, dips
and olives.”
Submitted by Peter and Wendy Chapman, owners of
property 18495 in Maine-et-Loire,Western Loire.
• Cut out six circles of pastry with a 12 cm pastry cutter, 5 mm thick.
• With a sharp little knife, lightly score a circle 1 cm from the edge of the pastry, do not cut all the way through
or you’ll end up with a flaky doughnut!
• Spread a thin coat of tapenade on the pastry inside the circle.
• Lay four slices of tomato in an overlapping circle on the tapenade
• Crumble over 15g of cheese and 1 olive on each tartlet, then season with sea salt, black pepper and drops
of olive oil.
• When you have made 6 tartlets, place them on a well-oiled baking tray in a preheated oven and bake at
200ºC for about 12 minutes, until the pastry edges have risen and are golden, and the tomatoes and cheese
are starting to sizzle. Serve warm.
Property 18495 is the self contained wing of
an 18th century Loire manor house, set in
extensive grounds. Restored by a team of
French specialists, this lovely three bedroom
residence has access to a heated outdoor pool
and a spacious private terrace with BBQ,
dining and lounging furniture.
15
“Serve with herb and green leaf
salad and a light Saumur Blanc
or Rose de la Loire.”
Tartiflette
Ingredients (serves 6 - 8)
1.2kg potatoes, peeled
200g lardons (diced bacon)
300ml milk
1 onion, finely chopped
1 clove garlic, finely chopped
1 whole Reblochon cheese (alternatively use Brie)
Method
“We cook and serve this as part of
our winter menu in La Clusaz,
and it’s always popular with our
guests as it gives the true flavour
of the region.”
Submitted by Sam Pentin, owner of property 52699
in Haute-Savoie, Rhone-Alpes.
“Serve with savoyard salad, which
ontains pieces of jambon cru
(locally smoked ham) with egg
slices and homemade vinaigrette.”
• Parboil the potatoes for about 4 to 10 minutes, not allowing them to go too soft.
• Once cooked, drain the potatoes and cut them into slices.
• Fry the garlic and onion gently in some olive oil until soft.
• Add half of the potatoes and pour over half the milk, leave to simmer for a few minutes.
• Cut the cheese into long thin slices.
• Cover the bottom of a gratin dish with half of the remaining potatoes.
• Pour over half of the milk and potato mixture and lay half of the cheese on top.
• Repeat this process and top off with the remaining cheese slices.
• Put the dish in a preheated oven at 200ºC for 1 hour, or until the cheese is melted and golden.
Property 52699 includes four beautiful
ski chalets of varying sizes situated in the
exclusive resort of La Clusaz in the Aravis
Mountains, a fantastic location for alpine
sports. Each chalet has its own private
garden and is offered on either a catered,
or self-catering basis.
16

Magret de canard au Cassis
(Duck breast with blackcurrant)
Ingredients (serves 4)
2 large duck breasts (preferably French magrets)
100ml cream
2 small glasses crème de cassis
handful of fresh blackcurrants (or frozen if out of season)
salt & freshly ground black pepper
“This is really a dish best eaten in
the evening; recently I served it at
a celebration dinner for fourteen
out under the stars. Most markets
in the south west have magret for
sale, as do supermarkets. I get
mine direct from a local farm.”
Submitted by Jennie Pennink, owner of property 56991 in
Cazillac, Midi-Pyrenees.
Method
• Remove the small muscle in the breast.
• Score the fat deeply to form diamond shapes.
• Place the duck breasts in a hot pan, fat side down.
• Drain off as much fat as possible and save it for crispy roast potatoes.
• Remove from the pan and season, then return to the pan on a lower heat to cook.
• Turning regularly, fry for 2-4 minutes (depending on how you want it cooked), remove and place on
a warmed plate.
• Add crème de cassis and bring to the boil.
• Add 100ml cream and stir in the blackcurrants.
• Chop the magrets in to thin slices and serve the sauce in a gravy boat on the side.
Property 56991 is a converted four bedroom
farmhouse with private pool, set in a secluded
valley near Martel in the Dordogne.The large
garden is a great place to play boules or enjoy a
meal under the trees, or simply relax with a glass
of wine.The swimming pool overlooks the valley
and over four acres of walnut and fruit trees.
17
“Serve with potatoes, flageolet
beans and a good glass of Cahors
wine or a Gaillac.”
Canard a l’orange
(Duck in orange sauce)
“The best duck breast fillets are
from our local butcher, or
alternatively the Monday market
in nearby Mirepoix. This is great
as a Sunday lunch or dinner
dish.”
Submitted by Hege Nittebert, owner of property 62501
in Escueillens, Languedoc-Roussillon.
“Serve with red oaked wine from
Chateau Guilhem.”
Ingredients (serves 4)
2 large duck breasts
For the sauce:
2-3 sprigs of fresh thyme
1 large,
Salt and freshly ground black pepper or 2 small onions
2 cloves of garlic
1-2 carrots, thinly sliced
200 ml white wine
200 ml orange juice (freshly squeezed,
straight from the orange is best)
2 tbsp sugar
1 tbsp tomato pure
Method
• Score the fatty side of the duck breast and fry, fat-side down for 5 minutes in a very hot, dry pan.
(keep the fat for sautéing or roasting potatoes)
• Remove, season well with salt and pepper and stuff the thyme in to the scores in the fat.
• Place fat-side down in an ovenproof dish and cook on 220°C for 15-20 minutes.
• While the duck is cooking, prepare the sauce. First, soften the onion and garlic in a little oil in a frying pan.
• Before the onion and garlic start to go brown, add the sliced carrot.
• Pour in the white wine and simmer for 10 minutes.
• Finally, mix together the orange juice, sugar and tomato puree, add to the frying pan, and boil for 5 minutes.
• Slice the duck breasts, pour over the sauce and serve.
Property 62501,‘Maison Tranquille’, is a
characterful five bedroom country house 30km
from the medieval fortress city of Carcassonne
in Aude, set on a village lake with a private pool
and sunny terrace. Should you wish to entertain,
there is a 16-seat dining table in the house, and
the owners also offer catering on request.
18

Lapin aux pruneaux d'Agen
(Rabbit with Agen prunes)
Ingredients (serves 4)
1 large young rabbit, jointed into 8 pieces
salt and freshly ground black pepper
50g bacon, diced
3 tbsp duck or goose fat, or oil
50g thick-cut rindless streaky bacon, cut into lardons
(short fat strips)
6 button onions, peeled
6 shallots, peeled and halved
“This has become our favourite
recipe! It uses the famous delicious,
fat prunes from Agen, the local
gutsy red wine and herbs and vegetables
from the garden or market.
It incorporates many locallysourced,
quality ingredients.”
Submitted by Kate Scott, owner of property 76447 in
Bezolles Gers, Midi-Pyrenees.
2 tbsp plain flour
4 carrots, cut diagonally into small chunks
2 fat celery sticks, cut diagonally into small chunks
1 large bouquet garni made from thyme sprigs,
bay leaves and rosemary
18 dried Agen prunes, pitted
1bottle gutsy red wine, such as a Côtes de Gascogne
Method
• Joint the rabbit into pieces and season.
• Fry the bacon in duck fat in a covered sauté pan over a medium-high heat.
• Add the onions and shallots and fry until golden brown.
• Remove from the pan and add rabbit, fry until lightly golden, then turn over and do the same again.
• Sprinkle with flour, add the carrots, celery and return the onion and bacon mixture.
• Add the bouquet garni and half the prunes. Pour in the wine, ensuring the meat is submerged, add water if necessary.
• Cover and cook over a low heat for 45 to 60 minutes. Never let the mixture boil.
• When the rabbit is very tender and starting to fall off the bone, remove it to a hot platter and hold in a warm oven.
• Discard the bouquet and add remaining prunes. Remove the lid and reduce sauce by a third by simmering briskly.
• Season and serve the rich dark sauce over meat with vegetables and prunes.
Property 76447 is an enchanting, rose-covered
cottage in rural Gascony. Furnished to a very high
standard, it has a compact kitchen designed with a
keen cook in mind and a potager (kitchen garden)
with herbs and vegetables. A perfect haven for
families, with a swimming pool, tennis, badminton,
boules, bikes, giant trampoline, table tennis, swings,
two-acre garden, BBQ and poolside terrace.
19
“Serve with creamy mashed potato
or polenta.”
Pork with prunes
Ingredients (serves 6)
1-1.5kg boned, rolled shoulder of pork
170g prunes
salt and freshly ground black pepper
2 tbsp oil
115g chopped shallots
2-4 cloves of garlic
Method
“This is a fantastic supper dish
that will impress guests, but is
easy enough to prepare quickly so
you can spend the rest of the
evening relaxing with friends.
Try the local food halls, small
supermarkets or Hyper U in Agde
for the ingredients.”
Submitted by Shirley Wilson, owner of property 94569
in Agde, Languedoc-Roussillon.
“Serve with green beans and a good red wine.”
115g chopped, rindless streaky bacon (lardons)
700g diced potatoes
1 tbsp brandy
150ml dry white wine
1 dessert spoon thyme
450ml water
• Using half the amount of prunes, stuff the rolled pork, bind and season.
• Fry until browned in a heavy duty casserole dish.
• Remove and fry the bacon until crisp.
• Take out the bacon and fry the potatoes, shallots and garlic for 5 minutes and then remove these.
• Pour in the wine and brandy, stirring continuously to gather the juices.
• Put everything back in the casserole, including the remaining prunes, laying the meat on the vegetables.
• Bring to the boil.
• Cover with a tight fitting lid and place in the oven preheated at 180ºC for 2 hours.
• Cut meat into slices and serve.
Property 94569 is a spacious three bedroom
villa with sunny private pool, just 3km from
the nearest beach. Set in a quiet village
between le Grau d’Agde and the historic town
of Agde with its shops, restaurants and host of
holiday facilities. Outside, there is a large dining
terrace that can seat up to eight, a table tennis
table, bar and BBQ.
20

‘Le Mas du Chêne’ chocolate cake
Ingredients (serves 6)
120g butter, melted
60g all purpose flour
5 tbsp unsweetened cocoa powder
2 tsp vanilla sugar/essence
2 eggs
270g white sugar
salt
Method
“This is a family recipe from my
childhood. We recommend serving
this cake with fruits from our
garden, but fresh cherries and
raspberries can also be found in
the market at La Voulte-sur-Rhone
on a Friday morning.”
Submitted by Ulrika Varnham, owner of property 71686
in Ardeche, Rhone-Alp.
• Melt the butter over a low heat.
• Lightly grease an 8-inch cake tin, or alternatively line it with baking parchment.
• Mix together all the dry ingredients – the flour, cocoa powder, sugar, vanilla sugar and a pinch of salt.
• Pour in the butter and eggs, stir until well combined.
• Pour into the cake tin and bake on the lower shelf of a preheated oven at 175ºC for 30-35 minutes,
or until the centre has slightly set.
• Allow the cake to cool and dust with icing sugar, if you like.
Property 71686,‘Le Mas du Chene’ is a charmingly
restored, stone-built silk farm in three acres of
grounds, set in a tranquil location with fruit
orchard, olive trees and impressive views.
Accommodation consists of two self-contained
stone cottages, two bedrooms each, surrounded
byFraises well maintainedà gardens la vin and a rouge private pool,
plus a table tennis table and large grassy areas.
21
“Serve with a glass of chilled Clairette
de Die from the Drome.”
Fraises à la vin rouge
(Strawberries in red wine)
Ingredients (serves 4-6)
500g strawberries (or nectarines)
50g sugar (or more, if you prefer)
a bottle of red table wine
Method
• Clean the strawberries.
• Pour sugar over them and leave to stand for 15 minutes.
• Pour enough red wine over the strawberries to cover them.
• Let them rest in a cool place for about 2 hours.
“This dessert is perfect in the
evening after a sunny day.
Some recipe books suggest using
Muscat or white wine instead,
which is what I used to do, but the
locals (and my French boyfriend)
insist on using red wine. I tried it
and it didn’t disappoint!”
Submitted by Hege Nitteberg, owner of property 62501
in Escueillens, Languedoc-Roussillon.
“Serve with blanquette champagne.”
Property 62501,‘Maison Tranquille’, is a characterful
five bedroom country house 30km from the
medieval fortress city of Carcassonne in Aude, set
on a village lake with a private pool and sunny
terrace. Should you wish to entertain, there is a
16-seat dining table in the house, and the owners
can also offer catering for breakfast, lunch and
dinner on request. 22

Spain
Best known for the golden beaches of its ‘Costas’ and its tasty tapas, Spain also has the
second most UNESCO World Heritage Sites in the world. With its distinctive Moorish
heritage, stunning mountain ranges and pretty white-washed villages, it has plenty to offer
inland too.
Spanish cooking has popular roots and consists mainly of
uncomplicated, tasty dishes based on regional crops and produce.
The two basic ingredients are olive oil and garlic, but because
Spain has distinct geographical regions, settled by different ethnic
groups, regional cuisines vary greatly. However, common
ingredients include ham, seafood, cheese, eggs, sausages, lamb,
pork, and lots of fruit and vegetables, herbs and spices.
From the famous gazpacho soup, to hearty paellas, the following recipes cover a selection
of flavoursome and easy-to-make Spanish dishes.
There are over 11,000 Spanish holiday homes throughout the country on
Holiday-Rentals.co.uk.
Click here to view

Gazpacho
(Cold tomato soup)
Ingredients (serves 4-6)
1kg red tomatoes
1 small pepper
1 small onion
1 garlic clove
1 cucumber
200g extra virgin olive oil
30g vinegar
Method
• Liquidise most of the ingredients, but leave a bit of each aside for the garnish.
• Strain, so there are no bits of tomato peel.
• Serve cold.
Property 9563 in Chiclana de la Frontera offers
two lovely apartments on a modern holiday
complex with a fabulous pool, gardens and
putting green, near one of the best beaches in
Andalusia. Chiclana is a beautiful town, near
many typical villages, the Jerez wine cellars
and the historical city of Cádiz founded by
the Phoenicians.
25
“This dish is ideal as a
refreshing lunch at midday
to counterbalance the heat.”
Submitted by Rosa Preston, owner of property
9563 on the Costa de la Luz,Andalusia.
“Serve with the remaining finely chopped
tomatoes, pepper, cucumber and onion, as a
garnish.”
Verduras a la plancha
(Grilled seasonal vegetables)
Ingredients (serves 6)
4 medium courgettes, cut into 2 cm thick slices
3 large tomatoes, cut in half
1 large green pepper, sliced
1 large red pepper, sliced
1 large onion, thinly sliced
1 aubergine, cut into round slices 1cm thick
Method
“A vegetarian’s delight but loved
by meat-eaters too, it is fresh,
full of vitamins and flavour, and
is very satisfying. The best way
to eat this is al fresco straight
from your hot plate or BBQ..”
Submitted by Christine Felton, owner of property
56511 in Beniarbeig Ondara, Costa Blanca.
“Serve with aioli (garlic mayonnaise),
large crusty loaf and a good Rosado
(pink wine) or Rueda (white wine).”
6 medium potatoes, cooked in their skins in the microwave,
or parboiled in a saucepan
any other vegetables you like, such as asparagus, artichokes etc.
8 tbsp extra virgin olive oil
salt and freshly ground black pepper
any other seasoning to taste – e.g. hot chilli sauce
• Pour the seasoned olive oil into a wide rimmed plate.
• Dip the vegetables coating both sides, then place them on another plate.
• They should be cooked outside on a heavy plancha (iron grill or frying pan, preferably with grids),
heated on a gas ring or BBQ until very hot.
• Cook the aubergines first until they are soft, then tomatoes skin side down, peppers, courgettes etc.
• Crisp the potato skins by rolling them on the grill.
• Place everything on a warmed serving plate and enjoy.
Property 56511,‘La Casa Blanca’, is a typically
Spanish, three bedroom villa with private pool
and spectacular views over the mountains. It is
south facing, with a glazed sun terrace.
The outside dining area has seating for six, two
worktops, gas BBQ and gas ring with plancha.
26

Asparagus
with smoked salmon
Ingredients (serves 4)
bunch of fresh asparagus
8 slices smoked salmon
extra virgin olive oil
1 lemon, cut into 4 wedges
salt and freshly ground black pepper
Method
• Peel and scrape the stalks of the asparagus.
• Cut off the hard bottoms of the stalks, making sure that all the asparagus is the same length.
• Put the asparagus into a heated griddle pan and brush with a little olive oil.
• Cook, turning frequently, until the sharp point of a knife can go through the bottom of the asparagus
stalk easily.The asparagus should be attractively brown with ridges, not black.
“I happened to have brought some
nice slices of Irish smoked
salmon with me and decided to
make use of them, combining
with asparagus as a starter when
serving lunch to some Spanish
friends.”
Submitted by Linda Walsh, owner of property 95669
in La Herradura, Costa Tropical.
• Arrange the salmon slices on a platter and put the asparagus with lemon wedges on top. Season.
Property 95669 is a large, three double bedroom
house in a private gated community. Set in an
elevated position over the bay of Herradura,
between majestic mountains and the resort towns
of Nerja and Almunecar. There is a lovely, quiet
ommunity pool a short stroll away and a peaceful
pebble beach five minutes’ drive along the coast.
27
“Serve with crusty white bread and a good
chilled white Spanish wine.”
Gambas pil pil
(Prawn pil pil)
Ingredients (serves 1)
6 large prawns (if smaller, use more)
1 garlic clove, peeled and thinly sliced
1 small dried red chilli, crushed
extra virgin olive oil
Method
• Place the prawns, garlic and chilli into an individual sized earthenware/heat-proof dish.
• Pour the olive oil over the ingredients until it just covers the prawns.
• Place on a gas or electric ring, or on the BBQ, then cook until the olive oil is bubbling.
• Take off the heat and serve immediately.
“We enjoy this delicious dish in
the many restaurants and tapas
bars in Alhaurin el Grande.When
shopping for the ingredients, look
for large juicy prawns; it really
makes the dish! Add some fish
stock to the olive oil to give a
fishier-tasting result.”
Submitted by Sandra Jeffrey, owner of property 16063 in
Alhaurin el Grande, Costa del Sol.
“Serve with crusty baguette to dip into
the juices and a glass of Rioja.”
Property 16063 is a sunny, south-facing villa
with two bedrooms, private garden, pool and
hot tub, and fabulous roof terrace with 360
degree views of the surrounding mountains
and countryside. In a peaceful, typically Spanish
location, yet within easy reach of bustling
villages and just a short drive from the coast.
28

Tortilla de patatas
Ingredients (serves 4)
2 baking potatoes
2-3 eggs
half an onion, sliced
salt
“Tortilla is a perfect tapas dish
that can be served at any time of
the day, and almost every Spanish
home has its own way of preparing
it. Don’t confuse “tortilla de
patatas” with just “tortilla”, as the
latter is made only with eggs.”
Submitted by Araceli Perez Raja, Production Assistant,
Holiday-Rentals.co.uk.
Method
• While peeling and slicing the potatoes, heat enough oil in a shallow pan to completely cover the potatoes.
• When the oil is hot, add the potatoes and turn the heat right down (otherwise you will make crisps!).
• Cook the potatoes on a low heat for around 30 minutes, or until soft, but do not move them around too
much or they will break up.The sliced onion can be added half way through if you wish.
• Remove potatoes and onions from the pan and drain off excess oil.
• Beat the eggs in a large bowl and add a generous pinch of salt.
• Add the potatoes to the egg and leave to stand for at least 15 minutes, to allow the potatoes to soak in the egg.
• Add 2 tablespoons of oil to a small omelette pan over a medium heat.When hot, add the egg and potato mixture.
• Leave until the mixture starts to cook around the edges. Shake around a bit, and if the whole mixture is moving
as a whole but is still a bit raw on top, then it is time to flip it!
• Take a large plate and place securely over the top of the pan.Very quickly flip the pan over. Use a shaking
motion to slide the mixture down the plate and back into the pan.
• You need to keep flipping it regularly, at least 6 times altogether, so it does not burn on one side.
• Once cooked, slice into wedges and serve hot or cold.
Araceli’s favourite Spanish property: Property
60507 in Barcelona; a funky, designer two
bedroom apartment, five minutes walk to the
famous shopping avenue, Las Ramblas. Equipped
with all the best brands and new appliances,
this impressive apartment also features
wood-beamed ceilings and natural oak floors.
29
“Serve with salad, bread and some garlic
mayonnaise.”
Vegetable paella
Ingredients (serves 2)
3 tbsp olive oil
Spanish onion, finely chopped
½ red, green and yellow peppers, deseeded and cut into strips
½ fennel bulb (optional), cut into strips
2 garlic cloves, crushed
2 bay leaves
½ tsp smoked paprika
½ tsp turmeric
½ tsp cayenne pepper
“Save time by cheating; buy jars
of artichokes, tinned beans and
pitted olives, plus a ready-mixed
packet of paella spices in any
local supermarket, such as
Mercadona.”
Submitted by Maria Roche, owner of property 70134
in Cartagena, Murcia.
“Serve with spanish bread, aioli (garlic
mayonnaise) and a glass of sparkling wine.”
150g calasparra rice
100ml sherry
1 tsp saffron strands
500ml boiling vegetable stock
12 mini plum tomatoes
5 small grilled jarred artichokes, quartered
300g podded broad beans, blanched and skinned
10 kalamata olives, pitted
2 tbsp roughly chopped parsley and 4 lemon wedges
salt
Method
• Heat oil in a paella or large shallow frying pan and gently fry the onion for 5 minutes.
• Add the peppers and fennel and fry over a medium heat for about 8 minutes, until soft and golden.
• Add the garlic, cook for a minute, then add the bay leaves and spices, stir.
• Add the rice and cook for 2 minutes, stirring continuously.
• Add the sherry and saffron and boil down for a minute, then add the stock and 1/3 tsp salt.
• Reduce the heat to as low as possible and leave to simmer for 20 minutes or until most of the liquid has
been absorbed. Do not stir. The low heat will prevent the rice from sticking to the bottom of the pan.
• Remove the pan from the heat.Taste and add salt if needed, but avoid stirring the rice and vegetables much.
• Scatter the tomatoes, artichokes and beans over the rice. Cover the pan tightly with foil and leave to rest for 10 minutes.
• Lemove the foil, scatter the olives over the top, sprinkle with parsley and serve with lemon wedges.
Property 70134 is a tranquil, newly renovated
four bedroom finca, with a large saltwater pool.
It is set in large grounds amongst almond and
olive trees. Enjoy beautiful mountain sunsets
whilst sitting out on the terrace overlooking
the pool. The terrace provides daytime shade
and, along with the old thick walls, helps to keep
the house cool. 30

Paella
Ingredients (serves 8)
1 small glass white wine
450g fresh mussels, cleaned
90ml olive oil
6 skinless chicken breasts, cut into cubes
150g pork fillet, cubed
8 large raw prawns
2 onions
3 garlic cloves, chopped
2 red peppers, one finely sliced & the other quartered
“Spanish village markets have
great selections of fresh vegetables.
When on the Costa Blanca, head to
the Santa Pola fish market, open
most mornings, for your fresh
prawns and mussels.”
Submitted by Diana Archer, owner of property 59747
in La Canalosa, Costa Blanca.
2 tomatoes, chopped
60ml fresh parsley, chopped
900ml chicken stock
pinch of saffron
350g paella rice
225g chorizo
115g frozen peas
2 lemons, quartered
paprika, salt & freshly ground black pepper
Method
• Roast the quartered red pepper and set aside.
• Heat the white wine in a saucepan, add the mussels, cover and cook until the mussels have opened up.
• Discard any that do not. Reserve the liquid to add to the stock.
• In a large paella pan or flameproof casserole dish, heat 35ml of oil.
• Season the chicken and pork with salt, pepper and paprika, then fry until browned, remove from the pan and keep warm.
• Heat the remaining oil in the pan and fry the onion and garlic for 4 minutes until golden.
• Add the sliced red pepper and cook for a further 3 minutes.
• Stir in the tomatoes and parsley, cook until thickened.
• Add the rice, season, gradually add the stock, stir and add the chicken, pork, chorizo and peas.
• Leave to cook over a medium heat for around 20 minutes, until the rice is cooked.
• Arrange the prawns and mussels over the top, cover and cook until the prawns are pink, then add the roasted pepper.
• Remove from heat, cover and leave to stand for 5 minutes, until all the liquid has been absorbed.
Property 59747 is a charming four bedroom
cave house. Nestled in a small valley, the
backdrop is the magnificent Crevillente
mountains and the rural landscape of olive and
almond trees, vineyards and orange groves.
The area is perfect for walking, cycling, mountain
biking, motorcycle touring or just relaxing.
31
“Serve with crusty bread and sangria”
Pork parcels
Ingredients (per one pork parcel)
1 piece of pork loin, 3 cm thick
¼ of a large apple, finely chopped
1 Spanish spring onion
(known as baby garlic in Spain), finely chopped
1 small wedge of lime
1 sliver of fresh ginger
1 medium mushroom, finely chopped
½ glass of Spanish Moscatel sherry
Method (best prepared the night before)
“I’ve created this dish myself to
make entertaining easy. The
markets all over Costa del Sol have
excellent fresh meat which will be
cut exactly to your requirements.
There’s one in Mijas where you can
buy all the ingredients.”
Submitted by Joan Palmer, owner of property 63027
in Mijas, Costa del Sol.
“Serve with baked potatoes and steamed vegetables.”
1 heaped tsp of mushroom soup powder
1 tsp of alioli powder
½ lime
knob of butter
salt and freshly ground black pepper
• Place pork in the centre of a large square of baking foil.
• Cover with mushroom, apple, spring onion and ginger and squeeze over some lime juice.
• Sprinkle with the soup and alioli powder and pour over the sherry.
• Add salt and pepper to taste and a small knob of butter.
• Carefully fold the foil over the top of the meat, taking care that all the joins are on top.
• Then place the whole parcel in another piece of foil. It is important that none of the juices escape.
• Leave in the fridge for the meat to marinade with the other ingredients.
• When you’re ready to cook, put parcels into a preheated oven at 200ºC and bake for 1 hour.
Property 63027 offers two fully equipped,
luxury self-catering apartments in the owners’
private villa, with panoramic views of the coast,
mountains and Mijas village below. Each two
bedroom apartment has its own private terrace,
as well as access to the large heated swimming
pool and covered lounging terrace with
hydrotherapy spa hot-tub for up to six. 32

Pork steaks glazed with Mahón
cheese served on rustic toast
Ingredients (serves 4)
8 thinly cut pork escallops
4 slices of Mahón cheese (all shops sell it pre-sliced).
1 loaf of local rustic bread (shop at the local bakery before lunch to get it freshly baked on the day).
salad (Menorca has great lettuce and wonderfully knobbly vegetables).
extra virgin olive oil
chopped fresh herbs (thyme grows in abundance on the island).
Method
“This is my own original recipe,
although I would imagine it is not
unique, as the combination of
pork and Mahón is popular
throughout the island.
The Mahón market is a good spot
to pick up your ingredients.”
Submitted by Anthony Goodger, owner of property
66944 in Son Parc, Menorca.
• Chop fresh herbs and mix together with a little olive oil in a bowl.
• Dip the pork escallops in the mixture on both sides and place on a BBQ or in a hot pan.
• Cook for a couple of minutes on each side, until golden brown and cooked right through.
• Once cooked, add a layer of cheese to 4 of the steaks.The heat of the meat will melt it.
• Cut the rustic bread into diagonal slices and lightly toast either on the BBQ or under a grill.
• Place the steaks with cheese on to the toast (cheese side up), place the other 4 steaks on top and drizzle with olive oil.
• Leave to stand for around 5 minutes to allow pork to rest and to let the juices soak into the bread.
• Serve!
Property 66944 is a lovely three bedroom family
apartment on a quiet complex, with communal
pool set in enclosed, landscaped gardens. Outside,
there is a sun terrace with BBQ and outdoor
dining, and extendible awning to provide shade.
The shops, bars, restaurants and blue flag beach
are just a five minute walk away.
33
“Serve with a mixed salad, a chilled
glass of wine or Estrella Damm beer.”
Fabada
(Bean, chorizo, black pudding
and ham stew)
Ingredients (serves 6)
3-4kg large white butter beans
1-2 small chorizos
1-2 black puddings
150g belly pork
Method
300g salt pork
1 small onion
1 clove of garlic
A good handful of saffron and parsley to garnish
“In my opinion, this is best as
an autumn or winter lunch, as
it is too heavy to be eaten at
dinner. If you don’t want to look
for the ingredients separately,
supermarkets in Asturias sell
ready-to-use packs containing
the beans and meat.”
Submitted by Maria Teresa Mitchell, owner of property
90741 in Fancornio,Asturias.
“Serve with a farmhouse loaf
and a bottle of red wine.”
• Soak the butter beans in water overnight, so they swell. They need at least 8 hours in water.
• If you are using salt pork, it will need soaking too to get rid of excess salt.
• Put the beans into fresh water, bring to the boil and boil for 15 minutes.
• Add the ham, black pudding and chorizo sausage and simmer for about an hour and a half, or until
the beans are soft.
• Take out the ham, sausage and black pudding and slice.
• Fry with a clove of garlic and some finely chopped onion and then add saffron.
• Take a few of the cooked beans and crush with a little of the stew water.Add to the mix.
• Put all this back in with the beans.This will help it thicken.
• Simmer for a little until the dish has thickened and taken on a lovely golden toasted colour.
• Although it is now ready to eat, it always tastes better the next day.
• Garnish with parsley when ready to serve.
Property 90741 is a traditionally restored
Asturian granary, with two bedrooms and
a large garden, close to local beaches and
mountains, but also the major cities of Asturias,
Gijon,Aviles and Oviedo. Go from a lazy day
n the beach to a cool drink in a quaint
fishing village!
34

Portugal
With it’s temperate climate and fantastic beach resorts, Portugal is an established holiday
favourite, but offers so much more than sun, sea and sand. As well as striking, cosmopolitan
cities, including a capital where the sun sets over the sea, a wealth of World Heritage sites
and pretty villages and countryside, Portugal has a thriving wine industry and its own unique
Mediterranean cuisine.
Portuguese cuisine is characterised by rich, filling and full-flavoured
dishes and the influence of former colonial possessions is clear,
especially in the wide variety of spices used.These include piri piri
(small, fiery chilli peppers), as well as cinnamon, vanilla and saffron.
There are also Arab and Moorish influences, especially in the
southern part of the country.
Dishes submitted include a traditional cod fish soup and bread-based seafood stew, piri piri
chicken, custard tarts and sweet rice pudding.
Holiday-Rentals.co.uk lists over 3,300 holiday homes in Portugal.
Click here to view.

Açorda de mariscos
(Bread soup with seafood)
Ingredients (serves 4-6)
600g stale bread
6 egg yolks, whisked
600g cooked seafood: shrimps, clams or lobster (out of shells)
1 tbsp extra virgin olive oil
1 garlic clove, finely chopped
piri-piri sauce (hot chilli pepper sauce)
a handful parsley or coriander, chopped
salt and freshly ground black pepper
Method
“The fish market in Lagos is
stunning. Refurbished two years
ago, it has 33 fishmongers and
seafood stalls, and 4 butchers.
On the 1st floor you will be able
to buy fresh bread, fruit and
vegetables.”
Submitted by Marie-Pierre le Moigne-Jarvis, owner of
property 4349 in Lagos,Algarve.
• Break the stale bread into bits and cover with water; just enough to turn the bread into a sponge.
• If you have cooked the seafood yourself, use the same water.
• Do not overdo it.The consistency should not be too liquid, more like porridge.
• Add the olive oil and cook, mixing slowly, until the bread has become a paste.
• Quickly add the egg yolks and half the seafood, mixing well, away from the heat.
• Cover with the rest of the seafood, sprinkle with the herbs and serve.
Property 4349 is a pretty one bedroom,
Algarvean-style, town house, with a large roof
terrace for sun bathing and al fresco dining.
Set in a quiet position in a wide tree-lined
street on the edge of town, it boasts views of
the town, harbour and marina, old town wall
and Monchique mountains beyond.
37
“Serve with a crispy green salad
and a glass of Piriquita wine.”
Açorda de bacalhau
(Bread soup with cod)
Ingredients (serves 2)
300g dried cod fish, cut into small pieces
2 eggs
5 tbsp extra virgin olive oil
2 garlic cloves, finely chopped
a handful of fresh coriander, chopped
4-5 slices artisan bread (this can be found in most Portuguese shops)
Method
“This is a typical dish from the
south of Portugal. My grandmother
and my mother cooked it
for me, and now I cook it for my
daughter. This recipe means a lot
to me, it still feeds my body and
soul!”
Submitted by Rosália Lança, owner of property 89512
in Armação de Pêra,Algarve.
“Serve with black and green olives
seasoned with olive oil and garlic.”
• Wash the cod in cold water to get rid of as much salt as possible.
• Bring 1? litres of water to the boil in a large pan and add the cod.
• Add the eggs, still in their shells, and cook for 10-15 minutes.
• Meanwhile, in a bowl, combine the garlic, coriander and olive oil with a wooden spoon, mixing well to
combine the flavours.
• Remove the eggs from the pan.
• Chop the bread into small pieces and add to the olive oil mixture. Do not mix too much.
• Slice the boiled eggs and place on top of the soup (alternatively, you can poach the eggs instead and place
these on top whole before serving).
• Leave to cool for 5 minutes and serve.
Property 89512 is a two bedroom apartment
with balcony and sea views, on a family-friendly
complex, just 250 metres from the beach; a
perfect base for sun worshippers. Armação de
Pêra is just 15 minutes from Albufeira, although
the complex has everything guests could need,
including a communal pool, bar, restaurant and
gardens. 38

Pataniscas de bacalhau
com arroz de feijã
(Cod fish pancakes with bean rice)
Ingredients (serves 4)
For the pancakes:
600g dried codfish
50g flour
4 eggs
1 onion, finely chopped
1 sprig of parsley
oil for frying
salt and pepper
For the bean rice:
1/8 cup olive oil
1 cup of long grain rice
½ a large onion, chopped
2 cloves of garlic, minced or finely chopped
1 can of red kidney beans
2 cups of chicken or beef stock
salt and pepper
Method
• Soak the dried cod fish in water for 24 hours before use. Change the water at regular intervals, and at least 6 times.
• While the fish is boiling, you can prepare the rice. Heat the olive oil in a saucepan, then add the onions and garlic and
fry for around 4 minutes, until the onion is transparent.
• Add the stock and bring to the boil, then add the rice and cover and simmer for around 15 minutes.
• In a large bowl, mix together the eggs, flour, onion and parsley, then add the fish flakes and season to taste.
If the mixture becomes too dry, add some water to moisten.
• Use two spoons to shape the mixture in to little fat pancakes.
• Heat some oil in a frying pan until quite hot, then fry the pancakes on both sides until golden brown.
• Drain on kitchen paper to remove excess oil.
Property 404293 is a bright and cosy one bedroom
apartment with private outdoor patio in Alfama, the
oldest quarter of Lisbon. There are plenty of local
shops and restaurants within easy reach, and during
the local festivities in June and July, the streets of
Alfama are brightly decorated and small food and
drink stalls are set up everywhere.
39
“For me, this dish reminds me of
my grandmother’s cooking, the
scent of summer and carefree
days on the beach. Any local
grocery store will sell dried
codfish, and they’ll probably
suggest 100 other recipes for
you too!”
Submitted by Isabel Lourenço, owner of property
404293 in Lisbon.
“Serve with a simple lettuce and
tomato salad.”
Chicken piri piri
Ingredients (serves 4)
250ml extra virgin olive oil or sunflower oil
150ml fresh lemon juice (about 4 lemons)
4 garlic cloves, crushed
1 tbsp piri piri powder
5 tsp paprika
5 tsp ground cumin
5 tsp dried oregano
2 tsp sea salt
1.5 kg chicken, cut into 8-12 portions
Method
• Combine the oil, lemon juice, garlic, herbs, spices and salt in a jar and shake vigorously.
• Store in a fridge for a few hours to blend the flavours.
“In 1971, on my first trip to the
Algarve, I had this dish in the
Monchique mountains.
Now when I want to make
my own chicken piri piri in my
villa, I use this recipe.”
Submitted by Vanessa de Beer, owner of property 8873
in Carvoeiro,Algarve.
“Serve with homemade chips, a tomato
and onion salad, crusty bread and a
chilled beer.”
• Pour the sauce over chicken and leave to marinate overnight or at least for a few hours.
• Preheat a pan over medium heat and brown the chicken pieces for approximately 8-10 minutes.
• Transfer to an ovenproof dish and roast in a preheated oven at 200ºC for 35-40 minutes, until cooked.
Property 8873,‘Casa das Primas’, offers two
cosy studio apartments with private entrances
and patios, and access to the large private
pool and tranquil, architect-designed water
garden and pond.The apartments have open
views of the countryside and sea, yet are less
than a 10 minute walk from the local beach,
shops and restaurants. 40

Pasteis de nata
(Custard tarts)
Ingredients (makes 12 standard sized, or 24 mini tarts)
400g ready rolled puff pastry, thawed
500ml milk (replace half of the milk with cream for richer taste)
20g cornflour
210g caster sugar
10ml vanilla essence, or 5ml vanilla bean paste (cut a vanilla pod and scrape out the beans)
6 egg yolks, beaten
icing sugar for dusting (optional)
Method
“I first had these delicious, rich little
tarts in a coffee shop in the Algarve,
and it is a tradition now to enjoy a
cup of coffee and a pasteis de nata
while watching the world go by.”
Submitted by Vanessa de Beer, owner of property 8873
in Carvoeiro,Algarve.
“Serve with fresh strawberries or
fruit slices and coffee or tea.”
• Carefully unroll the pastry, keeping the cling film/paper underneath.
• Using a biscuit cutter, cut out rounds large enough to fit into the holes of your muffin tray and extend up the sides.
• Grease one standard-size 12-hole muffin tray, or 2 mini-sized muffin trays and line each cup with a pastry cut out.
Put in the fridge whilst making the filling.
• Combine the milk, cornflour, sugar and vanilla essence (or paste) in a saucepan and cook over a medium heat,
stirring constantly, until the mixture thickens.
• Remove half of the mixture from the saucepan and whisk with the egg yolks.Then pour back in to the saucepan,
whisking continuously.
• Cook for another 5 minutes, until the mixture thickens further.
• Fill the pastry-lined muffin cups with the mixture.
• Bake in the centre of a preheated oven at 200ºC for 20 minutes, or until the crust is golden brown and the filling
is lightly browned on top.
• Dust with icing sugar if desired. Serve.
10) Use within 3 days of making.
Property 8873,‘Casa das Primas’, offers two cosy
studio apartments with private entrances and
patios, and access to the large private pool and
tranquil, architect-designed water garden and
pond.The apartments have open views of the
countryside and sea, yet are less than a 10 minute
walk from the beach, shops and restaurants.
41
Arroz doce
(Sweet rice)
Ingredients (serves 4-6)
2 cups water
1 cup white rice
2 cups hot milk (whole milk is best)
a dash of single cream
1 egg yolk
1 cup sugar
rind of 1 fresh lemon
cinnamon to dust
Method
• Bring the water to the boil in a medium sized saucepan.
• Add the rice, cover and simmer for 20 minutes.
• Add the milk, sugar and lemon rind, stirring constantly until thickened to a porridge-like consistency.
(NB it will thicken slightly more as it cools, so allow for this).
• If the mixture thickens too much, or starts to burn or stick, add a little more hot milk.
• After the mixture has thickened, stir in the cream and egg yolk, mix well and cook for a few more minutes.
• Pour in to a large serving bowl, remove the lemon rind, spread the top flat with a spatula and leave to cool.
• Dust with cinnamon (be artistic and make patterns if you wish, this is often how the Portuguese do it!)
and serve at room temperature. (Any left-over portions should be refrigerated).
“This recipe is from a lady who used
to live in the house next door to our
villa and it’s 100 times better than
any tinned rice pudding! The addition
of a dash of cream and an egg
yolk makes this version extra
creamy.”
Submitted by Tom Thornycroft, Copywriter,
Holiday-Rentals.co.uk
“Serve with Moscatel wine.“
Tom loves: Property 79559, a luxury villa on the
exclusive Alto Golf & Country Club in the
Algarve, with pool and terrace, and wrap-around
balcony with dining area.With its chic, modern
furnishings, this villa is finished to a high standard
and includes comprehensive entertainment
facilities, 5 Sky TVs, PlayStation and DVD library.
42

Italy
With its classical heritage, breathtaking landscapes and world-famous cuisine, Italy has become
a destination ‘di moda’ with discerning travellers and is one of the most popular holiday
locations in the world. Every year, millions flock to the ancient ruins of Rome, the canals of
Venice, the fashionable boutiques of Milan and to its lakes and countryside.
A major component of any holiday in Italy is the discovery of its
many gastronomic treats. From the far north-eastern region of
Alto Adige reflecting the influence of its neighbour Germany, to the
southernmost tip of Sicily, close to Africa, a journey down the
'boot' of the Italian mainland and across to its islands offers infinite
variety to the hungry traveller.
Using typical ingredients such as pasta, tomatoes, asparagus, wild boar, lemons, ricotta and
mozzarella, the following dishes showcase just some of Italy’s regional delights.
Holiday-Rentals.co.uk lists over 8,000 holiday homes in Italy.
Click here to view.

Zuppa sorpresa
(Special surprise soup)
Ingredients (serves 4)
500g large new potatoes
3 large courgettes, diced
3 large carrots, diced
3 leeks, sliced
1 small onion, diced
1 large garlic clove, crushed
4 tbsp extra virgin olive oil
a handful of parsley
salt and freshly ground black pepper
4 small balls mozzarella (optional)
Method
• Sauté the vegetables and garlic in the olive oil for 5 minutes
• Cover with water, season and simmer on a low heat until the vegetables are soft.
• Turn off the heat and blend until smooth, adding a little boiling water if too thick.
• Check the saltiness.
• Drizzle a little olive oil on to each individual portion and garnish with fresh parsley.
• Serve hot or cold.
Property 3235 is a stunning, romantic one
bedroom hideaway in the heart of the medieval
hill-top village of Castello.A holiday in Castello
is a unique experience; the village is located 500
metres above sea-level, offering incredible views
to the islands of Montecristo, Elba, Corsica and
beyond; the countryside is spectacular.
45
“This dish is perfect for those
winter weekends by the log fire.
The freshest fruit and vegetables
can be found on market days in
the three main piazzas of Giglio
Island.”
Submitted by Geraldine Hynes, owner of property 3235
on Giglio Island,Tuscany.
“Serve with a small ball of mozzarella placed in
the centre, which will go deliciously creamy and
stringy as it melts. “
Pappa al pomodoro
(Tomato and bread soup)
Ingredients (serves 4-6)
24 ripe vine tomatoes (the more varieties, the better)
3 chillies, finely diced
4 shallots, finely diced
3 garlic cloves, finely diced
600ml good quality sugo (tomato sauce)
300ml good quality extra virgin olive oil
a handful of fresh basil
ciabatta loaf
Method
“There is a great weekly fruit
and vegetable market in Pescia,
where you can pick up all the
ingredients fresh from local
farms. Look out for the odd
shaped tomatoes with all the
flavours!”
Submitted by Daniel Jackson, owner of property 64903
in Pescia,Tuscany.
“Serve with a summer salad with
mixed greens and local olives,
or a plate of antipasti carne
(cured sliced Italian meats).”
• Gently sweat the shallots, garlic and chilli until soft.
• Roughly chop the tomatoes and add them to the pan.Warm through until tomatoes start to break.
• Continue to warm the dish through.
• After a few minutes, take off the heat, pour over the olive oil, stir and serve.
Property 64903 comprises two lovely Tuscan
illas, a one bedroom and three bedroom, set in
the beautiful rolling hills of Pescia.Two infinity
pools fall into one another and out into the hills,
and there is also an outdoor terrazza seating
area, BBQ area, olive groves and many fruit
trees including apple and figs.
46

Bruschetta con pomodoro
(Bruschetta with tomatoes)
Ingredients (serves 4-6)
1 fresh loaf of rustic bread
10 medium tomatoes
extra virgin olive oil
2 garlic cloves
2 sprigs of fresh basil
Method
• Slice half of the fresh loaf and toast.
• Roughly chop the fresh tomatoes, garlic and basil and mix together, adding generous amounts of olive oil.
• When the bread is toasted, place it on a serving dish and top each slice with two tablespoons of the tomato mix.
• Best served and eaten immediately, whilst the bread is still hot.
Property 95375 is a stunning, 200 year old, four
bedroom villa, offering tranquillity and is just a
short stroll away from the historic centre with
its bars, shops, restaurants and spas. South-facing
‘Villa Rossa di Campiglia’ offers the best of
Tuscan living; fabulous views, swimming pool and
a garden full of fruit trees. Plus children’s sandpit,
BBQ and a pizza oven!
47
“The best bread we have found is
either a ciabatta or a local white
bread from the bakers shop, and if
you can, use the local extra virgin
olive oil straight after the press.
Olive oils and local wines can be
bought from the many olive groves
and vineyards on the ‘Strada del Vino.’
Submitted by Joanna Nobile, owner of property 95375
in Bagni di Lucca,Tuscany.
“Serve with a cold glass of Orvieto
white wine or a glass of Chianti red.”
Focaccia
Ingredients (serves 6)
500g flour
300ml water
10g sugar
1 packet (7g) dry yeast
2 tbsp salt
2 tbsp extra virgin olive oil
7 cherry tomatoes, cut in half
½ onion, finely sliced
oregano
Method
• Combine the water and yeast with the flour.
• Add salt, but only after adding the yeast.
• Knead the mixture for 20 minutes, knocking down the dough on the table.
• Leave to rise for 45 minutes, until the dough doubles in size.
• Grease a baking dish and place the dough in it without touching it too much.
• Place the tomatoes on the dough, heads up.
• Spread the onions evenly over the dough.
• Season with oil, salt and oregano.
• Bake for 40 minutes in a preheated oven at 220ºC.
“Focaccia is suitable for every
time of day and year. It can be
taken for a picnic or to school as
part of a lunch, or it can be had
as a starter at dinnertime.”
Submitted by Silvia Pietrangeli, owner of property 69548
in Rome.
“Serve as part of "antipasti", together
with ham, salami and cheeses.”
Property 69548 is a selection of three elegant,
light and sunny apartments in the exclusive
Parioli district of Rome. Located in a 1950s
building on the ground floor, they are tastefully
decorated with antiques and offer a great base
from which to discover all the historical sights
of Rome.
48

Scarpaccia salata
Ingredients (serves 4)
2 small courgettes, very thinly sliced
1 small onion, chopped
1 tsp thyme
5 courgette flowers, cut into strips
2 eggs
5 tbsp flour
sea salt and freshly ground black pepper
“I first tried this dish at a festival
in Camaiore, Tuscany. It is
normally served as an antipasto
or second course, and is great for
children who won’t eat vegetables!”
Submitted by Elisa Santini, owner of property 59636 in
Versilia,Tuscany.
Method
• Season the courgette slices with sea salt and leave for 1 hour, to draw some of the moisture out.
Do not discard the liquid, as it will be used in the dish.
• Make a smooth batter with the flour and eggs.Add some salt and pepper.
• Stir the courgette slices and the remaining ingredients into the batter.
You might have to add a little cold water or flour to get the right consistency.
• Pour the batter into a large, shallow oven dish, drizzle with olive oil and sprinkle some extra salt.
• Bake in a preheated oven at 180ºC for 35 minutes.The scarpaccia should turn out thin, crispy and golden yellow.
• Serve hot or lukewarm.
Property 59636 is a beautifully restored Tuscan house
with a magnificent terrace overlooking the sea.
Surrounded by forest and olive groves,‘Case de Inta’
offers two independent, self catering cottages; a one
bedroom and a three bedroom, both with private
garden areas, as well as access to the large, shared
garden, swimming pool, covered gazebo and BBQ.
49
“Serve with a cool glass of white wine,
Prosecco or Champagne.”
Insalata de fagioli e tonno
(Tuna and bean salad)
Ingredients (serves 4)
3 tins good quality tuna in olive oil, flaked roughly
2 tins borlotti beans, washed and drained
1 tin chick peas or cecci, washed and drained
2 cloves of garlic, finely chopped
1 medium white onion, finely chopped
1 celery stick, finely chopped
1 tbsp capers in brine, finely chopped
8-10 anchovy fillets in oil, finely chopped
1 jar artichokes in oil
“This is my more indulgent
version of this dish. Utterly
moreish and surprisingly healthy.
The Rosanna vegetable shop just
below the main square in Soriano
and the Alimentari next door are
great shops to pick up the ingredients.”
Submitted by Peter Glenister, owner of property 71025
in Soriano nel Cimino.
“Serve with olive bread or rosette rolls,
local pizza and crisp white wine.”
20 cherry tomatoes, halved or 6 plum tomatoes, cut into 8
a handful of parsley, finely chopped
good quality extra virgin olive oil
balsamic vinegar
tabasco
dried tarragon (dragoncello in Italy)
1 lemon
salt and freshly ground black pepper
Method
• Place the tuna with it’s oil, beans and cecci into a large bowl with garlic, onion, celery, capers, anchovy
(you may add some of its oil if you wish), parsley, artichokes and a good a sprinkle (3-4 tsp) of tarragon.
• Add 3 tbsp balsamic vinegar, the juice of half a lemon and enough olive oil to make the mixture moist,
so you can dip the bread in it.
• Season and add a dash of Tabasco to taste.
• Give it another good mix. and add the tomatoes and fold in lightly.
• Place the other half a lemon on top and serve.
Property 71025 is a large, five bedroom family
villa with fabulous pool and sun terrace, on the
slopes of the Cimini Mountains near the town
of Soriano.With truly breathtaking views of the
mountains and rolling countryside, it’s in a quiet
location, surrounded by its own vineyard, olive
groves and nut orchard, with masses of space
or kids to roam safely. 50

Frittata com asparagi selvatici
(Omelette with wild asparagus)
Ingredients (serves 2)
4 large eggs
250g asparagus
50g parmesan cheese, grated
extra virgin olive oil
salt and freshly ground black pepper
Method
“In Italian countryside between
April and May, wild asparagus
grows just about anywhere. It is
thinner and has a more bitter taste
than the cultivated type you get in
the shops. One of the favourite uses
for this asparagus is ‘frittata’,
a simple yet wonderful dish.”
Submitted by Conor McGlone, owner of property 68996
in Terni, Umbria.
• Cook the asparagus in boiling, salted water for 4-5 minutes.
• Drain and run under cold water to quickly cool the asparagus.
• Chop the asparagus into 1 cm dice and keep the tips whole.
• Crack the eggs into a bowl and beat lightly with a fork, adding a few drops of water.
• Put a small to medium sized frying pan on a moderate heat.Add 2 dessert spoons of olive oil and the
diced asparagus and gently fry for 2-3 minutes.
• Season the eggs and add them to the asparagus.
• Continue to cook on the stove for 3-4 minutes, then sprinkle over parmesan and transfer the frying pan
to the preheated medium grill.
• Cook until golden brown, leave to cool for 10-15 minutes before serving in wedges.Also tastes great cold.
Property 68996 is a luxury two bedroom apartment
in an old townhouse built on the town walls of
Acquasparta, a small hill-top town close to Todi, Spoleto
and Orvieto. The apartment features a wood-burning
stove in the kitchen and has access to a lovely private
garden and patio,.The owners also offer bed and
breakfast accommodation in the same house.
51
“Serve as part of an antipasto, or
eaten on its own with a small salad.”
Torta salata con spinaci e pinoli
(Spinach and pine nut quiche)
Ingredients (serves 6)
For the pastry:
200g flour
50g polenta flour
150g butter
pinch of salt
125ml cold water
Method
For the filling:
250-300g spinach
250g ricotta
2 garlic cloves
2 eggs
pinch of nutmeg
70g Parmesan cheese, grated
salt and freshly ground black pepper
pine nuts
“Almost every day there’s a good
local market to go to, it’s a foodie
heaven. Spinach could be replaced
with ‘erbette’ – fresh and wild
greens from our nearby fields.
An excellent way to get your
young ones to eat their vegetables!”
Submitted by Janine Raedts, owner of property 73475
in Tovena, near Venice.
“Serve with asparagus and slices
of hard-boiled egg and a good glass
of Prosecco.”
• Quickly mix together all the ingredients for the pastry.
• Leave the dough to rest in the fridge whilst preparing the filling.
• Cook the spinach and squeeze out any excess liquid. Chop it and fry it very briefly together with the
two cloves of garlic.
• Add the drained ricotta, salt, pepper, nutmeg and grated Parmesan.
• Whisk the eggs and fold in to the mixture.
• Line a buttered 30 cm quiche dish with the pastry. Prick some holes with a fork and spread out the filling evenly.
• Meanwhile, gently roast some pine nuts in a frying pan and sprinkle them over the top of the baked quiche.
Property 73475 is a homely 18th century farmhouse
full of character in Tovena, a small mountain village
between Venice and the Dolomites. It can be rented
as one large house, or three individual holiday
homes. Outside there is a small, secluded south-facing
garden, and the property’s hillside location ensures a
degree of cool in the heat of Italian summer.
52

Spaghetti all vongole
(Spaghetti with clams)
Ingredients (serves 6)
½ cup extra virgin olive oil
2 cloves garlic, crushed
2 tbsp butter
1 tbsp dried parsley
½ tsp garlic powder
¼ tsp dried oregano
¼ tsp dried basil
¼ tsp freshly ground black pepper
2 cans (about 200g) minced clams, with juice
500g spaghetti
2 tbsp Romano cheese, grated
Method
• Cook the pasta according to packet instructions.
• In a small saucepan, brown the garlic in oil over a medium heat.
• Stir in the butter, herbs and pepper until the butter has melted.
• Add the clams with some of their liquid. Heat through.
• Drain the pasta once cooked.
• Toss the pasta with clam sauce and top with grated Romano cheese.
Property 50330 is a bright and spacious three
bedroom villa with fantastic views over the village of
Massa Lubrense and the sea. It overlooks Vesuvius in
the distance and the volcanic jewels of Capri, Ischia
and Procida that rise from the waters of the
Tyrrhenian Sea.The property is located high up in
a private and peaceful enclave of exclusive villas.
53
“There is a lovely seafood shop in
Massa Lubense where you can buy
the clams. This is a great dish to eat
on a sunny day on the terrace.”
Submitted by Mama Isa, owner of property 50330 on
the Sorrentina peninsula in Campania.
“Serve with a glass of any white wine
from the region.”
Spaghetti alla carbonara
(Spaghetti with bacon & parmesan)
Ingredients (serves 4)
500g Italian spaghetti (or rigatoni)
200g guanciale (fatty bacon) or Pancetta
(ideally half of each), chopped into half centimetre cubes
5 fresh eggs
150g Parmigiano-Reggiano
½ glass extra virgin olive oil
freshly grated black pepper
“Each family has its own carbonara
recipe, but whatever the recipe
always make sure you use fresh
ingredients and that your pasta is
cooked al dente! Every butcher or
grocery in Rome sells guanciale
and Parmigiano-Reggiano.”
Submitted by Ercole Di Baia, owner of property
91312 in Rome.
“Serve with a large glass of Italian
white wine or a bottle of beer.”
Method
• Bring a large pan of water to the boil.When the water is boiling, add 2-3 teaspoons of salt and the pasta.
• Make sure the pasta is completely submerged and stir regularly. Cook according to instructions until it is ‘al dente’.
• While the pasta is cooking, heat the olive oil in a large saucepan and add the bacon.
• Cook at medium heat until it begins to get crispy, but is still soft. Remove the pan from the heat and leave on the
side, covered with a lid.
• In a large salad bowl, mix together two whole eggs and three egg yolks with a fork until they are all one colour.
• Add half the parmesan and mix again.
• Once the pasta is ready, drain into a colander, shake well and place into the large saucepan with the bacon and oil.
• Put the saucepan back on the stove at high heat and stir for about 45 seconds, adding lots of ground black pepper.
• Pour the pasta and bacon in to the large salad bowl with the egg mixture and stir well. Make sure you add all the
pasta at once and start to stir straight away, otherwise the eggs may cook – the sauce should remain creamy.
• Sprinkle over the rest of the parmesan, some more pepper and serve instantly.
Property 91312 is a romantic one bedroom
apartment located just a few steps away from
the Colosseum and the Roman Forum in the
old Celio district. It is newly refurbished, has a
lovely open-plan living area with wood-beamed
ceiling, and is complemented by a beautiful
private courtyard.
54

Risi pisi
(Easy risotto)
Ingredients (serves 4)
2 cups risotto rice (the best you can get)
1 onion, chopped
6 cups boiled water
2 chicken stock cubes
1 box frozen peas
bunch of flat leaf parsley
parmesan cheese, freshly grated
Method
“Serve with a fresh green salad.”
• Put the onion and risotto rice in a saucepan and swirl in some olive oil.
• Add the boiled water and chicken stock cubes.
• Cook for 10 minutes.The rice should be cooked, but still firm to the bite.
• Add a whole box of peas.
• When the mixture is like a thick soup, add lots of parmesan cheese and chopped parsley and serve.
Property 270 offers charming apartments in the
picturesque, restored side wings of the Villa
Habsburg, which stands in the middle of the only
remaining orchard within the walls of ancient
Rome. Here you have the dual advantage of a
sightseeing holiday, and of relaxing in an Italian
landscaped garden.
55
“This recipe is just one of many in a
simple cookbook I have written for
my guests. The idea is to show that
true Italian cooking is healthier and
less time-consuming than many chefs
make it appear. Make sure you buy the
best, authentic Italian ingredients!”
Submitted by Odile Taliani, owner of property 270
just outside Rome city centre.
Cinghiale all'agro dolce
(Sweet & sour wild boar)
Ingredients (serves 10)
2kg mixed boar meat, including bones
1 large sweet onion, sliced
4 large cloves garlic, chopped
½ litre red wine (cooking wine will do)
1 small cup strong red wine vinegar
½ litre tomato sauce
250g dried sweet plums without seeds, or 250g seedless grapes
2 large dried chillies
4 bay leaves
2 tbsp rosemary
extra virgin olive oil
salt and freshly ground black pepper
Method
“The strong taste of game is pleasantly
softened by the use of tomato
sauce, plums or grapes. Wild boar
meat can be found in a special shop
in Poggibonsi, and all the other
ingredients are readily available in
any shop in Chastellina in Chianti.”
Submitted by Katharina Ulrike Eder, owner of property
97038in Chianti,Tuscany.
“Serve with simple white bread, perfect to dip in the
sauce. The one must is a strong red wine, preferably
Chianti Classico. Boar meat can be substitued with
beef or duck if preferred.”
• Cut the meat into medium size pieces and brown on the stove in a large saucepan or casserole dish
containing just enough good olive oil to cover the bottom.
• Once all the meat juices have disappeared and the pieces are brown add the onion and garlic and cook for 5 minutes.
• Add the salt, pepper, herbs and spices, and cook for 2 more minutes.
• Add the red wine, vinegar, tomato sauce and dried plums, stir and then simmer on a low heat for about
30 minutes to 1 hour (depending on the quality of the meat), until tender. Stir occasionally.
• Add more wine or water if the sauce becomes too thick.
Property 97038 is a selection of farmhouse-style
apartments on a large 16th century Tuscan estate
between Siena and Florence. Situated just two
kilometres from the famous wine town Castellina
in Chianti, the apartments are surrounded by well
cared for gardens hundreds of flowers, a children's
playground and a large pool.
56

Squid with potatoes
Ingredients (serves 4)
600g squid, cut into 1 cm strips
600g potatoes, cut into 1 cm strips
1 clove of garlic, crushed
2 tbsp onion, finely chopped
parsley, chopped
½ glass white wine
150ml extra virgin olive oil
salt and freshly ground black pepper
Method
“Serve with a good glass of the famous Campania
region white wine, Falanghina. One of the best
brands is Borgo San Michele.”
• Heat the oil over a low heat in a large, deep pan.
• Add the garlic and onion and cook until the onions become soft.
• Add the white wine and let it evaporate.
• Add the squid and as soon as it starts to release its liquid (after about 1 minute), add the potatoes.
• Cover the pan and leave the fish and potatoes to cook for a few minutes.
• When the potatoes are soft, add the parsley and season, if necessary.
Property 85396 is a splendid and very spacious four
bedroom villa on the southern coast of the Gulf of
Salerno, with a private pool, wide terraces, garden
and spectacular views to the coast and the sea.
Other notable features include a spacious kitchen
with a fireplace, a large tavernetta (great gathering
room) with a fireplace, and a pizza oven.
57
“It is easy to find fresh squid in the fish
markets of the Campania region. A friend of
my family is a fisherman and he often sends
us squids, sometimes they are so fresh, they
seem to be still alive! This makes a great
follow-up to a first course of spaghetti with
clams and other seafood.”
Submitted by Gioconda De Santis, owner of property
85396 in Cilento National Park, Campania.
Light ricotta cheesecake
Ingredients (serves 4)
150g digestive biscuits
25g melted butter
125g ricotta
125g white yogurt
1 tbsp sugar
12g leaf gelatine
strawberry jam
Method
“This recipe is my way of making
a cheesecake with the Italian touch
of ricotta! Ricotta must be fresh
and is best bought at the local
daily street markets.”
Submitted by Silvia Pietrangeli, owner of property
69548 in Rome.
“Serve with strawberry jam
drizzled over the top.“
• Mix the biscuits with melted butter.
• Line 4 individual moulds with parchment paper.
• Press the biscuit mix into the moulds and bake for 180ºC for about 10 minutes.
• While the crusts cool, soak the leaf gelatine in cold water for about 5 minutes until it softens and swells.
• Combine the ricotta, sugar and yoghurt at room temperature.
• Remove the gelatine from the cold water, carefully squeeze out excess water and place in a saucepan.
Add a few drops of warm water (to avoid it burning) and slowly dissolve over a very gentle heat.
• Once the gelatine has dissolved, stir in a few spoons of the ricotta and yoghurt mixture.Then remove from
the heat and slowly add the rest, stirring well. Once it is thoroughly mixed, transfer to the moulds.
(NB: Never add the gelatine to the mixture, always add the mixture to the gelatine).
• Refrigerate for at least 1 hour, then remove from the moulds when you wish to serve
Property 69548 is a selection of three elegant,
light and sunny apartments in the exclusive
Parioli district of Rome. Located in a 1950s
building on the ground floor, they are tastefully
decorated with antiques and offer a great base
from which to discover all the historical sights
of Rome.
58

Figs caramelized
with lavender honey
Ingredients (serves 4)
12 medium size figs
6 tbsp lavender honey
100g butter
½ tsp cinnamon
1 lemon
Method
• Carefully wash and dry the figs, and score them slightly on their lower surface.
• Melt the butter, honey and cinnamon together and bring to the boil over medium heat.
• Add the figs and leave for 4 to 5 minutes, rolling them gently in the juices from time to time.
• Remove the pan from the heat and place the figs on a serving plate.
• Add lemon juice to the pan and cook for 2 minutes.
• Spoon the sauce over the figs and serve.
Property 55626 is a fairytale, 12th Century house,
with private garden and pool in one of Italy’s
prettiest medieval towns. Enjoy cooking Italian style
in the garden’s pizza oven and outdoor grill, then
enjoy your meal at the stone table. Here, you have
the an idyllic setting, just 20 minutes from great
beaches, and a half hour train ride from Rome.
61
“In Sermoneta, figs grow wild, so in
season you can gather them as you
wander around town, or alternatively
buy them at the local fruit markets.
You can also make this with pears
when figs are unavailable, or pears
and figs together when figs arrive in
the autumn.”
Submitted by Susan Doull, owner of property 55626
in Sermoneta.
“Serve with a scoop of vanilla ice cream (or “panna”
if you can’t find vanilla) and a sprig or two of fresh
lavender from the garden.”
Limoncello
Ingredients
4-5 organically grown lemons
1 litre pure alcohol, 95%
1 litre plain water
400g granulated sugar
Method
• Peel the lemons keeping only the outer yellow peel and none of the bitter, white pith.
• Put the lemon peel together with the alcohol into a glass bottling jar. Close the lid and leave for 24 to 36 hours.
• Once the liquid has infused, add the sugar to 1 litre of water and simmer over a low heat, stirring with a wooden spoon.
• When the sugar has dissolved and the liquid has cooled down, add the alcohol without the lemon peel to the syrup.
• After 1-2 months, filter the liquid and pour it into small glass bottles.
“This recipe has been handed down to
me by my grandmother of
Campania origin. I love to offer my
liqueur to friends, as well as to all
the guests of my holiday home.”
Submitted by Giuliana Monti, owner of property 2366
in Parco di Vejo, near Rome.
“Serve on top of ice cream.”
• Before serving, put the limoncello in the freezer and serve very cold in small liqueur glasses.
Property 2366 is a two bedroom apartment in a
villa on a private estate in the regional park of
Veio, just 10 km north of Rome.This villa with
splendid views of Sacrofano's countryside is just
2 km from the village’s historic centre.There are
several local trattorias serving good home-cooked
produce and one of the best restaurants in the
area is just a short walk away. 62

Greece
Greece’s long and eventful past ensures the country is steeped in history, and its many world
famous monuments mean tourism is as vibrant on the mainland as on the islands. From islandhopping
beach lovers, to avid archaeologists, Greece caters for them all.
Greek cookery is typically Mediterranean, with the concept behind it
simple, yet effective.At its heart is fresh, seasonal produce and meal
times are not to be hurried. Greek olive oil is some of the best in the
world and widely used; vegetables, fruits and herbs are mostly grown
outside; and animals are free-range so the tastes and aromas you’ll
experience here are second to none.
The following recipes put these delicious ingredients to good use and include typical pork and
lamb dishes, a Greek salad and a quick and easy dessert of figs and mascarpone.
There are 1,300 holiday lets in Greece and the Greek islands on Holiday-Rentals.co.uk.
Click here to view

Greek salad
Ingredients
(serves 4 as a starter/side dish, 2 as a main)
4 medium sized tomatoes, cut into 8 pieces
1 cucumber, cut into round pieces
1 green pepper, cut into round pieces
1 onion, cut into round pieces
300g feta cheese
Greek extra virgin olive oil
oregano
salt
Method
“Serve with fresh bread from the local bakery
and a chilled glass of Greek white wine.”
• Mix the vegetables together in a salad bowl.
• Sprinkle with salt and oregano and add olive oil.
• Put feta cheese over the top of the salad, either as a whole or crumpled into cubes.
• Finish with some more oregano.
Property 91469 is a newly built, luxury two
bedroom apartment with a spacious balcony and
fabulous views to the sea and citrus fields beyond.
The location is peaceful, yet just 300m from the
beach.There is a fully equipped kitchen and a
basket of local goodies awaits you on arrival.
65
“You should select Greek feta cheese
and good Greek olive oil. I suggest
visiting the grocery markets in the
area where local producers sell really
fresh seasonal fruit and vegetables.”
Submitted by Christina Papandrianou, owner of
property 91469 in Drepano, Peloponnese.
Haniotiko bureki (Vegetable & cheese pie)
Ingredients (serves 4)
For the filling:
1½ kg potatoes, cut into thin round slices
1½ kg courgettes, cut into thin slices
2 medium tomatoes, cut into thin slices
a bunch of spearmint, chopped
1 cup flour
1 kg mizithra (soft white goat’s cheese), grated
200g kaseri (yellow cheese), grated
1 cup extra virgin olive oil
1 glass milk
2 eggs
2 tbsp staka (custard milk)
4 tbsp sesame seeds, for the topping
salt and freshly ground black pepper
For the pastry:
½ kg flour
3 tbsp extra virgin olive oil
½ tsp salt
1 small cup red wine
1 glass tepid water
“This is a local Cretan dish, typical
of the Hania area. The layers of
vegetables and cheese, plus the
spearmint seasoning make it
delicious! The local market of Hania,
houses many local producers and
you can pick up all the
ingredients from them.”
Submitted by Despina Papadeli, owner of property
52552 in Hania, Crete.
“Serve with a glass of raki.”
Method
• Mix together the water, oil, salt, wine and flour. Knead into a dough. Cover the dough and leave for 30 minutes.
• Separate the dough into two halves and roll out flat.
• Stretch one half out in a big baking pan and layer the potatoes, courgettes, tomatoes and mizithra.
• Sprinkle each layer with the spearmint, flour and grated kaseri.
• Mix together the eggs, milk and custard milk and pour over the top. Drizzle with olive oil.
• Lay the other half of the pastry over the top. Drizzle with olive oil and sprinkle with the sesame seeds.
• Cut the pastry into square pieces and cook in a preheated oven at medium heat for 1 – 1¼ hours.
Property 52552, Iason Studios, is a small family
business including 2 studios with private
bathrooms, kitchen facilities, and balconies.
The building is situated on the west side of
the old town, just a few metres from the old
Venetian harbour.
66

Spaghetti with lemon
Ingredients (serves 4)
500g spaghetti
350ml double cream
6 tbsp evaporated milk
6 tbsp extra virgin olive oil
1 large cup grated parmesan cheese
zest and juice of 2-3 un-waxed lemons
salt and freshly ground black pepper
Method
• Mix together the cream, evaporated milk, oil, zest and juice of lemon and 2/3 parmesan cheese in a
large bowl and season to taste.
• Cook the spaghetti in boiling salted water for about 8 minutes or until al dente.
• Stir the spaghetti into the other ingredients.
• Sprinkle with the remaining parmesan cheese, season and serve.
Property 89141 is a lovely three bedroom villa that
can sleep up to eight, in a quiet position in the Old
Harbour, just five minutes from Garifalo beach.The
house is 115 square metres, with a large living-dining
room and fully equipped American-style kitchen, a
pretty veranda and a small private garden.
67
“I have a big lemon tree in the garden
outside my holiday home and I’ve
been experimenting with recipes to
make use of its fruit. This one has
become a firm favourite. Head to the
local market in the Old Harbour for
the ingredients.”
Submitted by Caterina Palli, owner of property 89141
in Spetses, Saronic Islands.
“Serve with a mixed salad of lettuce, tomatoes,
peppers, carrot and parmesan cheese with a
vinaigrette dressing and a glass of
Sauvignon wine.”
Artichokes with kid goat meat
Ingredients (serves 4)
1kg kid goat meat, cut into 4 portions
12-15 fresh artichoke hearts
bunch of dill or fennel
7 fresh onions, chopped
1 cup Greek extra virgin olive oil
1 lemon (optional)
1 egg (optional)
salt and freshly ground black pepper
“Artichokes are widely cultivated in
Argolida, and this is a typical local
dish that everyone prepares during
the artichoke season in April and
May. In June, the artichoke festival
takes place in the region, where
guests can savour this vegetable
cooked in various ways.”
Submitted by Christina Papandrianou, owner of
property 91469 in Drepano, Peloponnese.
“Serve with a Greek salad, fresh bread
and a good local Agiorgitiko red wine.”
Method
• Heat the oil in a large pan and add the kid portions.
• Season to taste and cook gently for 5-10 minutes.
• Add 2 glasses of water and leave to boil for about 20 minutes on a medium heat.
• Add the artichokes, onions and dill/fennels.
• Boil on a low heat for 40 minutes and serve.
• To make this dish taste even better, blend the juice of one lemon with 2 tbsp of the dishes juice.
An egg can also be added to the blender. Once the mixture turns into a white foam, add it to the hot dish.
Property 91469 is a newly built, luxury two
bedroom apartment with a spacious balcony
and fabulous views to the sea and citrus fields
beyond.The location is peaceful, yet just 300m
from the beach.There is a fully equipped
kitchen and a basket of local goodies awaits
you on arrival.
68

Kleftiko
(Lamb stew with garlic & oregano)
Ingredients (serves 4)
1 leg of lamb, cut into approximately 3 cm slices
2-3 tbsp extra virgin olive oil
1-2 medium onions, finely chopped
4-5 garlic cloves, crushed
1½ tsp oregano
salt & freshly ground black pepper
“We run a traditional Greek taverna -
this is THE most popular dish! Great
for a relaxing evening meal with a
glass of smooth Cabernet home-made
wine. The ingredients are readily
available at the daily market in
Corfu Town.”
Submitted by Teresa Doukakis, owner of property 88826
in Agios Gordios, Corfu.
“Serve with roasted Greek potatoes, feta
cheese, a fresh, full flavoured Greek salad
and some bread to soak up the delicious
garlic and oregano sauce.”
Method
• Warm the olive oil in a large saucepan, enough to cover its bottom.
• Add the onion and garlic and gently fry until transparent. Remove from the pan.
• Add the pieces of lamb to the pan, one by one, frying until each side is brown.
You may need to add more olive oil at this stage, so that the meat does not stick to the bottom of the pan.
• Once the meat is browned, return the onion and garlic and add oregano.
• Season to taste.
• Add just enough water to cover the lamb, cover the pan and bring to the boil.
• Turn down the heat and leave to simmer for 1½ to 2 hours, or until the sauce has reduced and the lamb is tender.
• Taste and season if required. Set aside to cool a little.
• Remove any excess bones and fat from the casserole before serving.
Property 88826 is a lovely two bedroom apartment
located in a stunning spot in Corfu.With a golden
sandy beach only 300 metres away, a shared
swimming pool one minute away and plenty of
relaxing walks in the surrounding olive groves and
along the mile-long sandy bay, there is plenty to keep
visitors occupied.
69
Pork with citrus fruits
Ingredients (serves 5-6)
1.5kg pork loin, without any bones
2 oranges, juice and rind
2 lemons, juice and rind
10 dried laurel leaves
1 tea cup of extra virgin Greek olive oil
salt and freshly ground black pepper
Method
• Wash and score the meat.
• Spread it with the lemon skins.
• Heat up the olive oil in a pan and add the pork, season to taste.
• Cook for 7 minutes and then add the orange and lemon juice.
• After 5 minutes remove pork and juice and place in a baking pan.
• Add the laurel leaves and the rind.
• Place the meat in a preheated oven at 160-180ºC and cook for 2-2 ½ hrs.
• Serve hot, decorated with orange slices.
“We cultivate many citrus fruits
and either sell them in the local
market or export them to Europe.
Guests that come during late
autumn, winter and spring can
pick their own oranges, tangerines
and lemons from our citrus field
that is outside the apartment.”
Submitted by Christina Papandrianou, owner of property
54138 in Drepano, Peloponnese.
“Serve with rice, a simple green salad,
and a glass of chilled white wine.”
Property 54138,‘Christina Apartments’ is a
family run business offering fully furnished
apartment just outside the beautiful town of
Nafplio. Located on a peaceful hillside surrounded
by citrus trees, the apartments boast fabulous
sea views and are just 300m from Plaka beach.
An ideal location to explore all the sights of
Greece. 70

Salmon Niçoise
Ingredients (serves 6)
6 boneless salmon steaks
1 cup pitted black olives, halved
½ cucumber
500g French beans (or other green beans)
36 small potatoes (or larger potatoes cut into pieces)
24 cherry tomatoes, halved
6 hard boiled eggs
6 cloves of garlic
1 tsp whole grain mustard
1 tsp green pesto
300 ml extra virgin olive oil
150 ml balsamic vinegar
salt and freshly ground black pepper
a little unsalted butter
12 anchovies (preferably fresh, but a jar will do)
Method
• Prepare and boil the potatoes until cooked – about 20 minutes.
• Top and tail the beans. Cut into 4 cm pieces. Boil for 5 minutes or steam for 10 minutes.
• Cut the cucumber into 4 cm length pieces, then cut each piece lengthwise into 8 strips.
• Shell the hard boiled eggs and cut each lengthwise into 6 pieces.
• Melt the butter and a little olive oil in a frying pan, add the salmon steaks, cover and cook over a low heat for
about 6 minutes, turning once.
• While the potatoes, beans and salmon are cooking, prepare the dressing. Pour the olive oil, balsamic vinegar,
mustard and pesto into a large jug. Peel and chop the garlic and add this to the mixture and season. Stir and set aside.
• Drain the potatoes and beans and put them on a large warm serving plate. Keep this warm.
• When the salmon is cooked, turn off the heat but leave the pan on the stove.
• Using a spatula, cut each steak into 3-4 pieces. Stir the dressing and pour it over the fish.
• Add the tomatoes, eggs, cucumber and anchovies to the potatoes and beans, arranging these roughly on top.
• Scatter over the olives, then remove the salmon pieces from the pan and arrange on top.
• Pour over the dressing, ensuring you scrape out all the juices from the pan, and serve immediately,
Property 52201 is a fabulous four bedroom villa
set in its own half-acre plot, just minutes from the
delightful Manasota Beach.The oversize salt-water
pool with waterfall is fully screened and heated,
and the deck has two separate covered lanai
areas for when the Florida sunshine proves a little
too hot.
71
“A friend cooked me a similar dish
to this, which she discovered in a
Greek restaurant. I stood in her
kitchen while she was making it.“
Submitted by Sandy Storr, owner of property 52201 on
Manasota Beach, Florida.
Figs with mascarpone
Ingredients (serves 4)
500g mascarpone
500ml double cream or whipping cream
1kg ripe figs (peaches or apricots could be used as an alternative)
400g whole almonds
½ cup caster sugar
1 cup sugar
3 tbsp Marsala
Method
“This delicious dessert was inspired
by a very big fig tree in my
garden. I am currently writing a
cookbook of my own and this recipe
is my invention. Pick up the
ingredients at the local market in
the Old Harbour.”
Submitted by Caterina Palli, owner of property
89141 on Spetses Island, the Saronic Islands.
“Serve with a glass of local wine.”
• Put the almonds and sugar in a shallow tray in the oven and heat until the sugar has melted.Allow to cool.
• Once cooled, break in to tiny pieces with a rolling pin.
• Chop the figs into similar sized pieces.
• In a large bowl, whip the cream and caster sugar to stiff peaks, then fold in the mascarpone and Marsala plus
half the crushed almonds and chopped figs.
• Decorate with the remaining almonds and figs.
Property 89141 is a lovely three bedroom
villa that can sleep up to eight, in a quiet
position in the Old Harbour, just five minutes
from Garifalo beach.The house is 115 square
metres, with a large living-dining room and
fully equipped American-style kitchen, a pretty
veranda and a small private garden.
72

Cyprus
A firm favourite due to its year-round sunshine and fantastic beaches, Cyprus has also managed
to maintain its ancient mystery, and as well as sunbathing, spas and golf, there are a plethora
of Greek and Roman sights to explore.The interior of Cyprus has a timeless feel, with
terraced vineyards and a mountainous terrain ideal for activity-lovers.
Local cuisine has been shaped by the island's climate, geography
and history, with dishes inspired mostly by the two dominant
populations,Turkish and Greek.Turkish-Cypriot cuisine has
Mediterranean, Southern European and Middle Eastern influences,
while Greek Cypriot cuisine derives from mainland Greece and its
islands.The result is a huge variety of rich, flavoursome dishes with
a unique Cypriot twist.
The following recipes include some typical local ingredients such as lamb, vine leaves and
halloumi, a widely-used and versatile cheese that is great grilled or fried.
There are over 1,200 properties in Cyprus on Holiday-Rentals.co.uk.
Click here to view

Halloumi with watermelon
& toasted pine nuts
Ingredients (serves 4)
1 small watermelon
1 packet halloumi cheese
55g pine nuts
150g mixed salad leaves
Method
• Slice the watermelon and remove outer green skin.
• Cut halloumi into 2 cm slices.
• Toast the pine nuts in a pan for 1-2 minutes over medium heat without any oil.
• Arrange salad leaves on a plate with 2-3 slices of watermelon and add halloumi and pine nuts.
• Serve!
Lucinda loves: Property 11891, a luxury three-storey
villa with stunning sun deck and infinity pool.
Situated in Pomos this fabulous west-facing villa
boasts incredible sunset views and a BBQ. On the
ground floor there is a large sitting and dining room
with beautiful centrepiece fireplace, and upstairs are
the bedrooms, bathrooms and a large veranda.
75
“When I was younger, we lived in
Cyprus for several years, and dishes
with halloumi are extremely popular
there. You will find at least one in
every local restaurant.”
Submitted by Lucinda Blencowe, former PR Assistant,
Holiday-Rentals.co.uk.
“Serve with crusty bread.”
Koupepia
(Stuffed vine leaves)
Ingredients (serves 10)
30 vine leaves (Savoy cabbage can also be used)
100g onion, chopped
25ml olive oil
600g minced cooked lamb
300g minced cooked veal or beef
100g rice, cooked
20g parsley, chopped
2 tsp mint, chopped
Method
“Serve with avgolemono
(lemon and egg sauce).”
• Discard any blemished vine leaves, wash in cold water and drain.
• Blanch the leaves in boiling salt water for 5 minutes, remove and dry.
• Fry the onions in olive oil until brown.
• Add the meat, cooked rice and herbs and heat through, stirring continuously.
• Fold over into cylinder or parcel shapes and place close together in an oiled baking tin.
• Moisten with a little white stock and cover with buttered greaseproof paper and a lid.
• Cook in a preheated oven at 180ºC for 30 minutes.
“Koupepia is a traditional Cypriot
dish that can be served as an
appetiser, part of a meze platter or
salad plate, as finger food, to
accompany a meal or as a main
dish. They make great party food.”
Submitted by Lucinda Blencowe, former PR
Assistant, Holiday-Rentals.co.uk.
Lucinda loves: Property 57980 in Karsiyaka, in
unspoilt northern Cyprus.This three bedroom
villa is in an idyllic location that offers total
tranquillity, yet is within strolling distance
of the beach and a wonderful nearby spa.
The villa has a beautiful interior, large outside
terrace area, gorgeous pool and a hammock
for relaxing. 76

Arni me spinachi
(Lamb with spinach)
Ingredients (serves 4)
1kg lamb leg, diced
400g tin of plum tomatoes
2 tbsp tomato purée
2 tbsp extra virgin olive oil
2 garlic cloves
Method
“A nice red wine such as Othello or Domain d'hera.”
2 large white onions, finely chopped
1kg fresh spinach
1 lemon, juiced
2 rosemary sprigs
salt and freshly ground black pepper
“I first had this dish at a friend’s
restaurant in Larnaca in the
1970s. It has been my favourite
ever since, and I have made some
UK adaptations to the recipe. I use
tinned plum tomatoes in the UK,
but the original dish used the
flavourful Cyprus tomatoes.”
Submitted by Patricia Anne Sherratt, owner of property
54559 in Emba, Paphos.
• Wash the spinach leaves, drain and set aside.
• In a deep pan, heat the oil and fry the rosemary, garlic and onions until the onions are soft and transparent.
• Season the lamb and place in the pan, cooking until browned.
• Pour off excess liquid, add the tomato purée, stir well and add plum tomatoes. Stir well and break up
the tomatoes with a wooden spoon.
• Add enough water to cover the meat mixture and bring to the boil.
• Turn down the heat and simmer gently for 1 hour, or until the lamb is tender.The sauce should be
thickened and reduced.
• Add the reserved spinach to the meat mixture and cook for 1 or 2 minutes, until the spinach is wilted.
• Add lemon juice to taste, check the seasoning and serve immediately .
Property 54559 is a spacious three bedroom
family villa, located in a quiet cul-de-sac, but close
to all local amenities.There is a large open-plan
lounge and dining area downstairs, leading to a
well-equipped kitchen with high quality, modern
appliances. Outside, there is a private pool and
garden, with sea, almond grove and mountain views.
77
Moussaka
Ingredients (serves 6)
150-175ml extra virgin olive oil
For the topping:
1 large onion, finely chopped
75g butter
3 garlic cloves, crushed
75g plain flour
900g lean minced lamb
600ml pint milk
50ml white wine
50g parmesan cheese, finely grated
400g can chopped tomatoes
2 medium eggs, beaten
1cm piece cinnamon stick
handful fresh oregano leaves, preferably wild Greek oregano, chopped
3 large aubergines
salt and freshly ground black pepper
“Everyone loves a good moussaka,
and the Greeks and Cypriots are
still arguing over who invented this
filling, comforting dish. In Cyprus,
moussaka is often served as the
main dish at family occasions such
as weddings, christenings and
saints’ days.”
Submitted by Lucinda Blencowe, former PR
Assistant, Holiday-Rentals.co.uk
“Serve with a simple green salad.”
Method
• Heat 2 tbsp of oil in a pan, add the onions and garlic and fry until just beginning to brown.
• Add the minced lamb and fry over a high heat for several minutes.
• Add the wine, tomatoes, cinnamon stick and oregano and leave to simmer gently for 30-40 minutes.
• Meanwhile, slice stalks off the aubergines and cut them lengthways into 5 mm slices.
• Get a frying pan really hot, then add 1 tbsp of oil and a layer of aubergine slices and fry quickly until tender.
• Lift out the aubergine slices, layer over the base of a large shallow ovenproof dish and season.
Continue this process with the remaining oil and aubergine, seasoning each layer as you go.
• For the topping, melt the butter in a non-stick pan, add the flour and cook over a medium heat for one minute.
• Gradually beat in the milk and bring to the boil, while stirring, leave to simmer for 10 minutes, stirring occasionally.
• Stir in the cheese and season to taste.Allow to cool slightly and then beat in the eggs.
• Remove the cinnamon stick from the lamb sauce, season to taste and spoon over the aubergines.
• Pre-heat the oven to 200°C, pour over the topping and bake for 25-30 minutes, until golden brown.
Lucinda loves: Property 56501, a small modern
villa overlooking the spectacular coastline of
Coral Bay in Paphos.This new villa has been fitted
throughout with superior quality furnishings and
the two spacious bedrooms boast designer solid
oak furniture, flat screen TVs and private balconies.
In an elevated position 150 metres from the sea,
the villa has a private pool and hot tub. 78

Switzerland
A holiday in the fresh, clear alpine air of Switzerland is a great way to blow away the cobwebs
in any season. In winter, its spectacular mountains are home to some of the best ski resorts
and in spring, summer and autumn the breathtaking scenery is the perfect back-drop for
walking and activity holidays.
With all that activity, you’ll work up quite an appetite, which is
good, as Swiss cuisine is very substantial. Heavily influenced by its
neighbours France, Germany and Italy, it also has various unique
dishes of its own, many based on potato and cheese, plus lots of
delicious fresh-water fish, and speciality sausages, pies and tarts.
Plus, of course, their world-famous chocolate.
Here you’ll find recipes for the typical melted cheese dish, fondue, rösti potatoes, plus a filling
pasta dish and some typical Christmas chocolate cookies.
There are over 730 apartments and chalets in Switzerland on Holiday-Rentals.co.uk
Click here to view

Rösti potatoes
Ingredients (serves 6)
1 kg starchy potatoes (baking, russets or all purpose)
100g butter
salt and freshly ground black pepper
2 clean tea towels
Method
“This simple, filling dish is great
after a long day on the slopes.
Apparently rösti was originally
breakfast food for farmers, but
today it is more commonly served
as an accompaniment to other
dishes.”
Submitted by Sandy Kirk, Customer Services &
Production Manager, Holiday-Rentals.co.uk
“Serve with a roast chicken,
grilled sausages or braised
meat, and salad.”
• Peel and coarsely grate the potatoes.
• Dry the grated potatoes by putting them on a clean tea towel, wrapping them up and squeezing,
to get out as much water as possible. Repeat this with a second clean tea towel.
• Lightly season the potatoes with salt and black pepper.
• If you want to, you can add extras such as herbs, onions, chopped bacon or even grated apple.
• Melt half of the butter in a heavy, non stick frying pan – approximately 22 cm in diameter.
• Wait for the foam to subside and spread the potato mixture over the hot pan to make a cake,
tuck more butter around the sides of the pan and press the rösti down with a spoon or spatula.
• Cook on a low heat for 15-20 minutes, pressing occasionally.
• Once the rösti is brown on the underside, loosen, place a large plate securely on top and flip over quickly.
• Add the remaining butter and slide, uncooked side facing down, back into the pan.
• Cook for another 10 minutes until browned.
• Rösti can be reheated or eaten cold, but is best served immediately.
Sandy loves: Property 16280 in Engelburg.‘Alphaven’
is a luxury chalet with spectacular views offering
four top quality self-catering apartments. Situated
high in the valley above Engelburg, the chalet offers
wonderful, panoramic views of the town and mighty
Titlis.The spacious apartments boast state-of-theart
furnishings, floor-to-ceiling windows and sunny
terraces, one with private hot-tub.
81
Cheese fondue
Ingredients (serves 4)
250g Emmental cheese, grated
250g Gruyere cheese, grated
1 cup dry white wine (preferably Swiss Fendant)
1 garlic clove
2 tbsp Kirsch
4 tsp cornflour
1 loaf white bread or 1 long white baguette, with crusts cut off and cut into 3 cm squares
1 mushroom, roughly chopped (optional)
Method
“Everyone loves a good fondue
and it's an inexpensive, quick and
fun meal. It epitomises a sociable
evening after a day’s skiing,
recounting the events of the day
while planning tomorrow. You can
get the ingredients from Migros,
the largest Swiss supermarket chain.”
Submitted by Rosemary Doggett, owner of property
85766 in Haute-Nendaz,Valais.
“Serve with a mixed green salad and the
breaded squares. Drink the rest of the
Fendant wine first, then move onto a nice
Swiss red Gamay!”
• Take a large saucepan. Peel the garlic clove, rub around the inside of the pan, then discard.
• Add the wine and simmer gently over a low heat for a couple of minutes.
• Mix the cornflour and Kirsch together in a cup or a bowl, and stir into a stiff paste. Put to one side.
• Add the cheese to the saucepan in small amounts (half a handful) at a time, stirring in a ‘figure of eight’ motion. •
• Keep the heat low at all times and never boil – just the odd bubble is fine.
• Stir in the cornflour and Kirsch paste to the mixture and keep stirring until thick. No boiling!
• If you want, add roughly chopped local mushrooms and gently cook them through for a few minutes
- this is the ‘Geneva’ version of the recipe.
• Transfer the cheese mixture to a fondue dish and light the burner beneath.
• Dip in the bread cubes and enjoy!
Property 85766 is a luxury four bedroom
penthouse apartment in a traditional-style chalet
overlooking the Rhone Valley. Only a few minutes
walk to the shops, this light and airy apartment
has been furnished to a very high standard and
due to its location, is perfect for both winter
skiing and summer holiday rentals.
82

Gehacktes mit Hörnli
(Minced beef with pasta)
Ingredients (serves 4)
400g minced beef
1 onion, finely chopped
1 glass red wine
1 glass beef stock
1 tsp tomato puree
1 bay leaf
500g bag of Hörnli pasta (small macaroni)
salt and freshly ground black pepper
Method
“This wonderful dish is served at
the Bahnhof restaurant at Kleine
Scheidegg. With the help of the
Internet, I created my own version.
All the ingredients are available
from the Co-Op at Lauterbrunnen
village and you can get good
quality mince from the butchers.”
Submitted by Jenny Crisp, owner of property 15618 in
Lauterbrunnen, Bernese Oberland.
“Serve with applesauce, crispy fried
onions sprinkled over the top, garlic
bread and a lovely local beer, such as
Ruegenbrau, or a Swiss red wine.”
• Brown the meat in a large pan.
• Add the onion, wine, stock, tomato puree, herbs and seasoning.
• Leave to simmer for 15-20 minutes (It should be a much drier consistency than Bolognese sauce).
• If it is sticking, add a little more liquid.
• Cook and drain the Hörnli according to packet instructions.The small pasta only takes a few minutes.
• Add the meat mixture and mix together.
• Serve in a large dish so everyone can help themselves.
Property 15618 is a modern two bedroom apartment
with magnificent views of the Lauterbrunnen valley
and Staubbach falls. Great for year round holidays,
with a private terrace and garden, a meadow and a
stream running next to it, and modern furnishings
throughout, including a luxury kitchen with granite
worktops and stainless steel appliances. Plus, ski and
hiking trail just 100m from your front door!
83
Brunsli
(Swiss chocolate cookies)
Ingredients (makes approximately 50 cookies)
150g sugar
pinch of salt
250g ground almonds
¼ tsp cinnamon
pinch of clove powder
Method
2 tbsp of cocoa powder
2 tbsp of flour
2 egg whites
100g bitter chocolate
2 tsp of kirsch
“When I was living back home in
Germany, we always had these
typical Swiss chocolate cookies,
which are a traditional Christmas
treat. No visit to Switzerland is
complete without sampling its
famous chocolate in a variety of forms!”
Submitted by Kerstin Kegel,Web Designer,
Holiday-Rentals.co.uk
“Serve with a coffee or Ovomaltine
(more commonly known as Ovaltine
outside of Switzerland).“
• Mix the sugar, salt, almonds, cinnamon, clove powder, cocoa powder and flour in a bowl.
• Add the egg whites and stir well.
• Melt the chocolate and stir in to the mixture with the kirsch.
• Knead the mixture in to a soft dough and then roll out to approximately 1cm thick.
• Cut in to different shapes either manually or with cookie cutters, and then place on a greased baking tray.
• Let them rest for about 5 to 6 hours or overnight in a dry place.
• Bake for about 4 to 6 minutes in the centre of the pre-heated oven at 250°C.
• Let cool completely before serving.
Kerstin loves: Property 96538, a beautiful lakeside
apartment in Champex,Valais, with breathtaking
panoramic views. Comfortable and well
furnished, the apartment provides a home from
home feel and there is a real open fire in the
living room.A perfect base for skiing and activity
breaks year-round, and within easy access of
the Rhone Valley vineyards.
84

Poland
Poland is a land of contrasts. Marking the imaginary boundary between east and west, here
modern living now blends seamlessly with traditional cultures that are still very much evident
and alive.This makes it a fascinating place to explore.The hospitality is warm and the travel is
cheap, and with all this on offer, Poland has become a great option for a quick getaway, be it
beach, city or ski.
Visitors certainly won’t go hungry in Poland either. Polish cuisine is
generally very hearty, and is a mixture of Slavic culinary traditions.
It is rich in meat, especially chicken and pork, as well as winter
vegetables and spices, and different kinds of dumplings, most
notably the ‘pierogi’.
Recipes submitted by owners and staff include a warming wild mushroom soup and ‘hunter’s
stew’, tasty potato and cheese pierogi and stuffed cabbage rolls.
There are over 110 Polish properties on Holiday-Rentals.co.uk
Click here to view

Wild mushroom soup
Ingredients (serves 6-8)
100g dried wild mushrooms (porcini or morels)
9 cups vegetable/chicken/meat stock
1 cup butter (not margarine)
1 cup finely chopped onion
1 tbsp cornstarch
salt
white pepper
pot of sour cream
chopped fresh parsley
Method
“This soup makes a wonderful first
course for dinner parties.
Mushrooms are an important part
of the Polish diet, and cooking the
dried mushrooms for four hours
produces an intense flavour that
cannot be achieved with fresh ones.”
Submitted by Ewelina Kurek, Production Manager,
Holiday-Rentals.co.uk
“Serve with crusty bread.”
• Cover mushrooms with cold water and soak overnight.
• Drain the mushrooms reserving the soaking liquid and strain the liquid through a fine cloth.
• Rinse the mushrooms in cold water and slice into strips.
• Add the mushrooms, 8 cups of stock and the soaking liquid to a large saucepan, bring to the boil,
then reduce heat to low and simmer for 4 hours.
• Melt the butter in a heavy-based frying pan.
• Add the onion, try until golden brown, then add to the soup.
• Whisk the cornstarch with the remaining cup of stock, add to the soup, stir and simmer until slightly thickened.
• Season with salt and pepper.
• Ladle into individual bowls, top each one with 1 tbsp sour cream and a sprinkle of parsley.
Ewelina loves: Property 68453 in Krakow; three
striking, luxurious apartments. Features include
exposed stone walls, interior fountains, plasma
screen TVs, Jacuzzi baths and home cinema.‘Austere
Elegance’,‘Rustic Splendour’ and ‘Red Desert Mirage’
are all on the same floor in one building, so between
them can accommodate groups of up to 22 people.
87
Golabki
(Stuffed cabbage rolls)
Ingredients (makes 20 to 30 rolls)
1 medium cabbage, centre core removed
500g minced beef
2 cups white long grain rice
2 medium onions, chopped
¾ cup tomato juice
“Serve with sour cream, chopped crisp
bacon and onion, mashed potatoes.”
4 cups water
1 tbsp vinegar
4 tbsp vegetable oil
salt and freshly ground black pepper
“Golabki is the Polish word for little
pigeons, which refers to the shape of the
rolls. Different types of minced meat can
be used depending on taste, sometimes two
varieties mixed together. Tomato juice can
be substituted with tomato soup or your
favourite tomato sauce, or mushroom
sauce can be used instead.”
Submitted by Ewelina Kurek, Production Manager,
Holiday-Rentals.co.uk
Method
• Parboil the rice in a little water, just to cover it, and bring to a low simmer.
Make sure you only cook it until water is absorbed.
• Heat the oil in a frying pan over medium heat, brown the onions and beef.
• Combine rice, onion and beef in a mixing bowl, season with salt and pepper. Set aside.
• Preheat oven to 180ºC.
• In a large pot, bring the water and vinegar to the boil, place the cabbage inside and simmer long enough
for the cabbage leaves to become limp but not ripping apart, 5 to 10 minutes. Do not overcook!
• Remove the cabbage, run under cold water and drain, tear off the cabbage leaves from the cabbage head and
remove the hard centre part of the leaf.
• Place a spoonful of the rice mixture into the centre of the leaf and roll tightly.
• Put the cabbage rolls seam side down into a casserole dish lined with outer leftover leaves, arrange them in
layers and cover with more leaves to prevent the top layer from burning. Spread the tomato juice over the top.
• Put the lid on and bake for 1 to 1 ½ hours.
Ewelina loves: Property 15997,‘The House of
Storks’, is a newly built, traditional Polish-style
thatched country house set amongst the woods
and fields outside the village of Bojano, 10km
from the old town of Gdansk.The picturesque
Kaszuby lake district is also within easy reach,
you can swim and windsurf at Puck and Hel, and
the beach at Sopot is just 12km away.
88

Potato & cheese pierogi
Ingredients (serves 6)
“Serve with a topping of melted butter,
1 tbsp onion, grated
2 ½ cups flour chopped crisp bacon and/or chopped
2 tbsp butter
1 egg
onions lightly browned in butter.”
2 cups cold mashed potatoes 2 tsp oil
1 cup cottage cheese
Method
¾ cup warm water
salt and pepper
• Mix the flour with ½ tsp salt in a deep bowl and add the egg, oil and water to make medium soft dough.
• Knead on a floured board until the dough is smooth, but don’t overdo it: too much kneading will toughen the dough.
• Divide the dough into two parts, cover and let stand for at least 10 minutes.
• To make the filling, fry the onion in butter until tender, combine it with potato and cheese, and season with salt
and pepper.The filling should be thick enough to hold its shape. Roll the dough quite thin on a floured board.
• Cut rounds with a large biscuit cutter, or the open end of a glass.
• Put the round in the palm of your hand, place a spoonful of filling in it, fold over to form a half circle and press
the edges together with your fingers.The edges should be free of filling. Be sure they are sealed well to
• Place pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
• Drop a few pierogi into a large quantity of rapidly boiling salted water, but don’t cook too many at a time.
• Stir gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
• Continue boiling for 3-4 minutes.The cooking period will depend upon the size, the thickness of the dough and
the filling.When pierogi are puffed and float to the top, they are ready.
• Remove them with a perforated spoon and place in a colander to drain thoroughly.
• Place in a deep dish and sprinkle generously with melted butter to prevent them from sticking. Cover and keep
them hot until all are cooked.
Ewelina loves: Property 87061 on a hillside in
Zakopane, Poland’s premier mountain resort.
The three bedroom, wooden ‘Villa Giewont’ has a
high quality, modern interior with wood furniture
and flooring, squashy Italian leather sofas and all
mod-cons.The stylish living room features a centrally
mounted, real fireplace and the large kitchen is
equipped with Bosch units and oak worktops.
89
“This is a great family bonding
dish. As a kid, I used to love making
pierogi with my mother and
grandmother before Christmas, or
other occasions. Don’t be put off by
the relatively lengthy preparation
time, as these are fun and easy to
make, so the time just flies by!”
Submitted by Ewelina Kurek, Production Manager,
Holiday-Rentals.co.uk.
Bigos
(Traditional hunter’s stew)
Ingredients (serves 6)
1 large jar Sauerkraut
1 whole cabbage, shredded
1 tin of tomatoes
300 ml water
mixture of sausage (e.g. pork, chorizo etc.),
chopped mushrooms (various types), chopped
Method
“There are many versions of this dish
in Poland. Try the Hala Targowa, a
very handy mini supermarket on
ul. Grzegorzecka for the ingredients,
or check out the markets in the old
Jewish quarter of Kazimierz, made
famous in Spielberg’s film
Schindler’s List.”
Submitted by Helen and Kris Kosmaczewski, owners of
property 69669 in Krakow.
“Serve with crusty bread and butter
and a shot of wodka!”
1 large onion, chopped
2 carrots, chopped
mixed herbs, chopped
2 tbsp oil
salt and freshly ground black pepper
1 handful juniper berries (optional)
• In a large pan/stockpot, gently fry the onions in the oil.
• Add the meats and carrots.
• Add the remaining ingredients, stir well, bring to the boil and simmer for 45 minutes.
• Simmering for longer will concentrate the flavour.Add more water if it starts to dry out.
Property 69669 is a spacious two bedroom
apartment in a central location, just 7 minutes
stroll to both the Rynek Glowny (main market
square) and the old Jewish quarter of Kazimierz.
The property is complemented by its high
ceilings and lots of natural light and has been
fully renovated to a very high standard.
90

Bulgaria
Boasting sunny beaches, lush hills and valleys, pine forest covered mountains and many ancient
cities, Bulgaria is a fascinating holiday destination that is now easily accessible thanks to plenty
of low-cost flights.The natural waters at Serdica and mud of the Black Sea have also given rise
to 500 spa centres across the country, so whether its sea, snow, cities or simple relaxation
you’re after, Bulgaria is a great option.
With influences from south-eastern Europe and the Middle East,
and a geography that provides excellent growth conditions for a
wide range of vegetables, herbs and fruits, Bulgarian cuisine is
particularly diverse. Rich salads are a key feature of every meal,
and it’s also famous for the quality of its dairy products and
numerous different pastries.
Our recipes include some lovely salads and one for the typical banitsa cheese pastry.
There are over 170 holiday homes throughout the country on Holiday-Rentals.co.uk
Click here to view

Kyopolou
(Aubergine Dip)
Ingredients (serves 4)
2 aubergines
3 red peppers
1 green pepper
2 medium tomatoes
3 garlic cloves, crushed
a bunch of parsley
2 tbsp red wine vinegar
6 tbsp olive oil
salt
Method
• Bake the aubergines, tomatoes and peppers in the oven at 220ºC for about 40 minutes,
until the skins are pretty burnt.
• Peel the skins off and cut into small pieces.
• Add the garlic and mix well.
• Add the olive oil, vinegar and salt to taste. Stir again.
• Serve cold and sprinkle with parsley.
Alena loves: Property 69403, a large, modern villa in
a peaceful country setting with panoramic views of
Sunny Beach and Old Nessebar, a UNESCO World
Heritage Site.This 5 bedroom villa is set in a beautiful
large garden with private pool and covered outside
dining area, and has balconies all around to take in
the wonderful views. Perfect for large families, 2
couples, or a group of friends.
93
“Being from the Ukraine, I used to
go to Bulgaria’s Black Sea coast a
lot as a child and fell in love with
this traditional Bulgarian
appetiser. It has a delicious smoky
flavour and is often called
Aubergine caviar.”
Submitted by Alena Kravchenko, PR Assistant, Holiday-
Rentals.co.uk.
“Serve with pita, crusty bread or breadsticks.”
Snezhanka salad
(Snow girl salad)
Ingredients (serves 4-6)
1 litre of extra thick, plain yoghurt
500g cucumber
1-2 tbsp lemon juice
1 tsp salt
2-3 tbsp dill, chopped
2-3 garlic cloves, crushed (optional)
a few chopped walnuts
Method
• Strain the yoghurt.
• Chop the cucumbers into tiny cubes.
• Mix all the ingredients together, except the walnuts, and spoon into wine glasses.
• Sprinkle with chopped walnuts.
• Chill and serve.
“Salads are traditional in Bulgaria
at the start of a meal with a glass or
two of Bulgarian brandy. There are
many different salads, but snow
girl salad is my favourite and it is
one of the things I most look forward
to every time I visit.”
Submitted by Jacqueline Seaton, owner of property
72081 in Balgarevo, near Kavarna.
“ Serve with a Bulgarian brandy.”
Property 72081 is a new three bedroom villa in
the village of Balgarevo on the Black Sea coast,
with a private pool, garden, BBQ and shaded
outside dining area.There is a nature reserve
nearby and also Cape Kaliak. The village itself
has a pretty square with a fountain and a couple
of good restaurants, and there is a quiet sandy
cove a couple of kilometres away.
94

Shopska salad
(Sirene cheese salad)
Ingredients (serves 4)
4 spring onions
4 medium size tomatoes
half a cucumber
1 green pepper
1 red pepper
a bunch of parsley, chopped
sirene (Bulgarian white brine cheese) or feta, grated
olives (optional)
1 tbsp vinegar
2 tbsp olive oil
salt and freshly ground black pepper
Method
• Cut all the ingredients in to slices or cubes, whichever you prefer.
• Season with salt and pepper, add the chopped parsley, vinegar and olive oil.
• Mix well.
• Sprinkle with a thick layer of cheese, and it’s done!
Alena loves: Property 92571, a romantic and luxurious
apartment in the popular ski resort of Bansko.With
its modern décor and comprehensive facilities, this
spacious apartment has everything you need for a
luxury ski holiday. It sleeps up to five and included in
the rental is unlimited use of the hot-tub, sauna and
gym on the complex.There is also a bar and
restaurant on site, plus room and massage services.
95
“This is Bulgaria’s most famous
salad and you’ll be hard-pressed to
find a restaurant in Bulgaria that
does not have it on the menu.This
salad is perfect in the summertime,
when all the ingredients can be
freshly picked from the garden.”
Submitted by Alena Kravchenko, PR Assistant, Holiday-
Rentals.co.uk
“Serve with Rakia; strong grape or plum brandy.”
Banitsa
(Baked cheese pastry)
Ingredients (serves 4)
10-12 sheets filo pastry
500g white cheese - sirene (Bulgarian white brine cheese) or feta
½ pack butter, melted
3-4 eggs
250 ml soda water
pinch of salt
Method
“There are many varieties of this
popular dish; with cheese, spinach,
green onion or butternut squash,
but the cheese version is the most
famous and my personal favourite.
At Christmas and New Years, lucky
charms are often put into the pastry.”
Submitted by Alena Kravchenko, PR Assistant, Holiday-
Rentals.co.uk
“Serve with Greek yoghurt.”
• Oil a deep, medium size oven dish.
• Cover the bottom with a sheet of filo pastry, sprinkle melted butter and crumbled white cheese,
and continue layering filo pastry with butter and cheese. Finish with a layer of filo pastry and butter.
• In a separate dish, beat the eggs, add salt and soda water.
• Slowly pour the mixture over the dish with banitsa and let it soak in.
• Cook in a preheated oven at 180-200ºC for about 40 minutes or until the banitsa has risen slightly
and has turned a nice brown colour on top.
• Leave to cool for about 30 minutes and serve.
Alena loves: Property 507607 in Balchik on the
Black Sea coast, a picturesque, unspoilt port
town full of antiques, mountain roads, miles of
sea-front promenades and fish restaurants with
ridiculous prices! This detached villa has a pretty
garden and fabulous first floor terrace overlooking
the surrounding forest and sea beyond. It is
also just a short walk from the beach.
96

Morocco
From the vibrant, colourful markets, souks and spice markets of its cities, to the aweinspiring
Atlas Mountains and the exquisite beaches of the Atlantic and Mediterranean
coasts, Morocco has plenty on offer for adventurous travellers and is home to a fascinating
mix of cultures including African,Arab, Islamic, Berber and French.
For food lovers, Morocco is like an Aladdin’s cave, where they can
discover a whole new world of gastronomic treasures.Taking in the
sights, sounds and smells of a spice market is a must-do for any
visitor, and what better way to immerse yourself in the culture
than to take some home and experiment with a few local recipes.
Recipes submitted for this cookbook include an aubergine salad, lamb tagine (stew) and a
traditional soup eaten to break the fast of Ramadan.
From beach apartments to city Riads, Holiday-Rentals.co.uk now lists over 410 properties
in Morocco.
Click here to view

Harira
(Lamb soup)
Ingredients (serves 6-8)
100g dried chickpeas, soaked overnight and drained
100g Puy lentils
450g ready-diced lamb, cut into 1cm cubes
1 large onion, finely chopped
1 tsp turmeric
½ tsp ground cinnamon
½ tsp ground ginger
Method
½ tsp saffron strands
½ tsp paprika
50g butter
100g fine soup noodles
2 tbsp fresh coriander, chopped
2 tbsp fresh flat leaf parsley, chopped
4 large ripe tomatoes, skinned, seeded and chopped
lemon quarters, to serve
• Put the chickpeas, lentils, lamb, onions, turmeric, cinnamon, ginger, saffron strands and paprika into a large saucepan.
• Pour in 1.5 litres water and season. and bring to the boil, skimming the froth from the surface as the water bubbles
• Stir in half the butter and turn down the heat, cover and simmer the soup for 1½ - 2 hours, until the chickpeas
are tender, adding a little more water from time to time if necessary.
• Towards the end of the cooking time, bring a large saucepan of water to the boil, add the noodles and the rest
of the butter, salt to taste and cook according to instructions until tender.
• Drain, reserving 3 tbsp of the liquid.
• Put the reserved noodle liquid in a small saucepan, stir in the coriander, parsley
and tomatoes, then simmer for 15 minutes, stirring from time to time.
• Add everything to the soup, taste for seasoning and simmer for 5-10 minutes to thicken slightly.
• Serve hot, with a lemon quarter for each serving so diners can squeeze over lemon juice to taste.
Richard loves: Property 73430, a 4 bedroom Riad
with interior courtyard with plunge pool and sunny
roof terrace with loungers and dining area. Set in
the Kasbah of Marrakech, the house is very close
to the 12th century Kasbah Mosque, the famous
Saadian Tombs, the El Badii Palace and Place
Djemaa el Fna.
99
“I tried this delicious soup on
holiday in Morocco, where it is
served as an important part of
the festivities of Ramadan: it’s
the traditional soup to break
the fast.”
Submitted by Richard Abbott, Sales Executive, Holiday-
Rentals.co.uk
“Serve with hard-boiled eggs sprinkled with
salt and cumin, dates, figs and other dried
fruits.”
Zaahlouk
(Aubergine salad)
Ingredients (serves 4 as a main dish or 6-8 as a salad)
½ kg aubergines
4 fresh tomatoes
½ tbsp fresh parsley, finely chopped
½ tbsp fresh coriander, finely chopped
1 tsp ground cumin
1 tsp ground paprika
Method
• Wash the aubergines, top and tail, and peel off some of the skin, making a vertical strip pattern.
• Slice into discs and plunge into salted water (this helps draw out excess water and provide a fuller taste).
• Peel and chop the tomatoes and place into a pan with the 4 tbsp olive oil, salt, spices and fresh herbs.
• Simmer this mixture until it starts to dry up, stirring continuously.
• Drain the aubergine discs, rinse thoroughly and pat dry with a cloth, removing as much moisture as possible.
• Shallow fry the discs in oil to a nice dark brown, golden colour.
• Purée the aubergine in a big bowl with a wooden spoon or a blender.
• Add the aubergine to the tomato mixture and then stir in the vinegar.
“I first tried this dish on holiday
in Morocco and fell in love with it.
It is great for a long and lazy
summer meal.”
Submitted by Lynda Roche, owner of property 71033 in
Vamos, Crete.
“Serve with lamb meatballs and
a well rounded red wine.”
pinch of chilli powder
pinch of salt
4 garlic cloves, crushed
4 tbsp olive oil
1 tbsp vinegar
vegetable or extra virgin olive oil for shallow frying
• Simmer for 5 minutes and serve. If serving cold as a salad, place into a bowl, cover and leave in the fridge to cool.
Property 71033 is an architect-designed, two
bedroom stone villa on the edge of Vamos village.
If you want to sample the Cretan way of life in
a thriving village with good access to beaches,
then this is for you! Apokoronas is the greenest
region of Western Crete, and at its centre is
Vamos, an old, traditional working village, with a
very active preservation society.
100

Fruity North African salad
Ingredients (serves 4)
175g long grain rice
juice of 2 oranges
410g can chickpeas, drained and rinsed
2 large tomatoes, skinned and chopped
50g dried cranberries
50g dried sultanas
50g dried dates, chopped
1 green pepper, deseeded and finely chopped
3-4 tbsp fresh coriander, chopped
Method
“Serve with chicken, fish or lamb,
fresh chunky bread and mint tea.”
• Put the rice into a pan with 400 ml of water and cook according to packet instructions.
• Transfer the cooked rice into a large serving bowl.
• Pour the orange juice over it and allow to cool.
• Add the remaining ingredients and mix well.
• Serve as a starter or a side dish.
Property 4881 is a three bedroom villa with a
private pool, big terrace area and walled rear garden
with large BBQ. It is conveniently located only 150m
from Mojacar Playa with its bars, restaurants and
supermarket.The garden overlooks the mountains
and Mojacar village, making it very picturesque and
romantic at night, and from the front of the
villa you can see the sea.
101
“This dish is so easy and quick,
and everyone loves it, especially
children. It’s fabulous on holiday
and looks so colourful too. It also
keeps well in the fridge, so you can
make it in advance.”
Submitted by Bobbie Thomas, owner of property 4881
in Mojacar, Costa de Almeria.
Adapted from Harriet Lamb’s recipe in Good Housekeeping,
September 2008.
Lamb tajine with
lemon & olives
Ingredients (serves 6)
1½ kg meaty lamb neck, cut into 5 cm chunks
vegetables of your choice
pinch of saffron
1 tsp ground ginger
1 tsp freshly ground black pepper
½ tsp ground cumin
2 tbsp extra virgin olive oil
¾ cup onion, grated
Method
“The secret to a good tajine is to cook
it slowly, slowly, slowly. Other cuts
of meat can be used, with honey and
prunes. Vegetarians tajine’s can
substitute meat with a selection of
root vegetables, spinach, courgettes
and cherry tomatoes.”
Submitted by Martyn Wheatley, owner of property
84145 in Ghazoua, Essaouira.
“Serve with slices of Moroccan or pitta bread,
couscous, green salad and an ice cold lager.”
1 cup minced fresh parsley
1 cup fresh coriander
500g cracked green olives, drained and pitted
½ tsp paprika
3 garlic cloves, crushed
5 tbsp fresh lemon juice
1 tsp salt (optional)
• Make a paste out of the saffron, ginger, pepper, cumin, paprika, garlic, salt and oil.
• Toss the meat in the spice paste until coated.
• Cook the meat, preferably in a tajine dish, in oil over a low heat for a few minutes, until brown.
• At this stage, you can add your choice of sliced vegetables.
• Stir in the onions, herbs and 3 cups of water and bring to a boil.
• Cover and leave to simmer for 2 hours.
• About 30 minutes before serving, stir in the olives and lemon juice.
Property 84145 is a traditional style, two
bedroom country house in the Berber village
of Ghazoua, just 5km outside Essaouira. It has
a spacious secluded roof terrace, is 5 miles
from the beach, and nearby the local shops,
restaurants and swimming pool. The owner’s
friend and concierge,Taibi, can arrange numerous
excursions, car hire and meals.
102

South Africa
With its buzzing, seafront cities, dramatic natural landscapes and parks, and the stunning
Cape Winelands, South Africa caters well for a variety of travellers; from intrepid adventurers
to city breakers and wine connoisseurs. Its eventful history has produced many fascinating
monuments and battle-fields, so whatever type of holiday you embark on, it’s sure to leave
a lasting impression.
The gastronomy of South Africa reflects its mixed and turbulent
history, and encompasses practices, ingredients and dishes from
the various peoples and cultures that have made this their home.
Indigenous peoples, colonists from across Europe and the slaves
they brought with them have all helped form the unique cuisine
of South Africa today.
The following recipes include some of the most typical South African dishes including butternut
soup, Babotie and Geel Rys (yellow rice), and a sweet apple malva pudding.
There are 260 properties throughout South Africa on Holiday-Rentals.co.uk
Click here to view

Geel rys
(Yellow rice)
Ingredients (serves 6)
2 cups white rice
1 tbsp sugar
½ tsp turmeric
1 tbsp salt
2 tbsp butter
1 cinnamon stick
1 cup raisins
1 tsp lemon rind
Method
• In a large pot, bring 6 cups of water to the boil.
“Serve with Babotie, but it is also great with
meats like venison, corned beef tongue or any
meat with gravy. Wonderful with any spicy
main courses.”
• Add all the ingredients (except the rice) to the boiling water and stir until the sugar has dissolved.
• Add the rice, reduce the heat to low, cover and simmer for 20-30 minutes, or until the rice is fluffy
and water has been absorbed.
• Remove from the heat, fluff with a fork and remove the cinnamon stick and lemon rind before serving.
Greg loves: Property 401689, a grand holiday home
in the Franschhoek Winelands, offering the ultimate
luxury living experience.This huge three bedroom
home offers extensive living space outside and in.
There’s a pool, Jacuzzi and steam room, plus an
extensive library and cinema room. A wine cellar
sits beneath the house and guests are welcomed
with a bottle from the vineyard.
107
“This traditional side dish is on the
Christmas menu in many South
African households and is the perfect
accompaniment to Babotie. It’s very
simple and quick to make, and
much more interesting than plain
boiled rice!”
Submitted by Greg Grant, Managing Director,
Holiday-Rentals.co.uk
Apple malva pudding
Ingredients (serves 6-8)
30g butter or margarine, softened For the sauce:
200g sugar
125g butter or margarine
2 extra large eggs
100g sugar
1 tbsp vinegar
60ml water
1 tbsp apricot jam
180ml cream
2 tsp bicarbonate of soda
280g all purpose flour
500ml milk
5ml vanilla essence
410g tin of pie apples, drained, or 4 granny smith apples, peeled, cored and sliced
Method
“I am originally from South Africa
and this is an old favourite, made
bang up to date with the addition
of apples. It is always a great warm
dessert, fabulous on a cold winter
night!”
Submitted by Vanessa de Beer, owner of property 8873
in the Algarve, Portugal.
“Serve with extra cream, ice cream,
mascarpone cheese or custard.”
• Preheat oven to 180ºC. Grease or spray a 33 x 22 cm ovenproof dish.
• Cream the butter or margarine and sugar together.
• Add the eggs one by one, beating well after each addition.
• Add the vinegar and apricot jam and mix well.
• Sift the flour and bicarbonate of soda together and, alternating with milk, add to the creamed mixture. Blend well.
• Pour the mixture into the ovenproof dish.
• Press the pie apples or fresh apples into the batter.
• Bake for 40 to 50 minutes, or until golden brown and cooked through.
• To make the sauce, place the butter, sugar and water into a saucepan and boil gently until sugar has dissolved.
• Turn down the heat, add the cream and vanilla essence and heat through.
• Pour over the hot baked pudding and allow to soak in for at least 20 minutes.
Property 8873,‘Casa das Primas’, offers two cosy
studio apartments with private entrances and
patios, and access to the large private pool and
tranquil, architect-designed water garden and
pond. In a peaceful setting, the apartments have
open views of the countryside and sea, yet are
less than a 10 minute walk from the local beach,
shops and restaurants.
108

America
Thanks to the huge diversity of its landscape and States, America truly offers something for
everyone. From the glitz and glamour of its famous cities, to long, sparkling coastlines and
dramatic natural landscapes including mountains, deserts, rivers and lakes, no matter what
sort of holiday you’re looking for, you’ll find it in the U.S.A.
Due to its colourful history,American cuisine is equally as varied,
having been influenced by many different civilisations and cultures
over the years; from the Native Americans, who made extensive
use of indigenous root vegetables and game, to the Europeans who
introduced many new ingredients and styles, plus later, immigrants
from nations across the world.
Recipes submitted include a traditional pot-roast and chile con carne, reflecting the varied
cultural heritage of the country.
There are over 37,000 holiday homes in the U.S.A on Holiday-Rentals.co.uk.
Click here to view

Manhattan clam chowder
Ingredients
2 rashers thick cut bacon, chopped
1 small or ½ a large onion, diced
1 stalk celery, diced
½ green bell pepper, diced
2 cloves garlic, finely chopped or minced
1 tbsp flour
Method
“I love this Manhattan version of the
traditional clam chowder, which is
tomato, potatoes and other vegetables,
instead of being cream-based.“
Submitted by Courtney Wylie, Head of Marketing,
Holiday-Rentals.co.uk
“Serve with oyster crackers.”
1 large potato, peeled and diced
240ml (1 cup) white wine
470ml (2 cups) clam juice
240ml (1 cup) fish or chicken stock
1 medium can whole clams in juices
1 large can chopped tomatoes
• Pre-heat a large saucepan over a medium high heat.Add the bacon and fry for about 5 minutes.
• Remove the bacon and set aside, then add the onion, celery and pepper to cook in the bacon fat.
• Reduce the heat and sweat until the onion and celery are softened – about 5 minutes.
• Add the garlic and sweat for another 2 minutes.
• Add the flour and cook for a further minute.Then add the white wine, bring to the boil and reduce by half.
• Add the clam juice, tinned clams with juices, tomatoes and stock, cover with a lid and bring to the boil.
• Once boiling, add the potatoes and continue to boil until the potatoes are cooked – about 5-6 minutes.
• Reduce the chowder to a simmer and season to taste with salt and pepper
• Garnish with the cooked bacon bits.
Courtney loves: Property 87265, a townhouse
apartment on the Upper West Side with high
ceilings and polished hardwood floors. Experience
New York like a true New Yorker in this fully
furnished apartment in a historic, residential area,
away from the high-rise office and hotel environment,
but just steps off Broadway and within easy reach
of everything.
111
Godfather goulash
Ingredients (serves 4)
500g mince
8 sausages, cut into 3 cm pieces
1 large onion, chopped
2 garlic cloves, finely sliced
1 beef tomato, chopped
1 jar of Ragú
salt and freshly ground black pepper
Method
• In a large, deep frying pan, fry the garlic in oil over low heat.
• Add the mince and fry for about 10 minutes, until well browned.
• Add the onions, tomatoes and sausage (which can be grilled instead, if preferred)
and cook for 10 minutes, or until the mince and sausage are cooked through.
• Add Ragú and simmer for 5-10 minutes.
“This is a great quick holiday meal,
perfect if you need to feed unexpected
guests. I first saw this being made
in the Godfather movie, so I tried
making it myself and loved it! For
a heartier option, try adding some
pasta – any kind will do.”
Submitted by Rob Glynn, owner of property 65833 on
the Gulf Coast in Florida.
“Serve with a glass of Chianti. No beer!”
Property 65833 is a traditional four bedroom
American home in Bradenton on the South
Central Gulf Coast, with a large private pool
and garden. Bradenton was built up around the
small fishing village of Cortez, settled by
Portuguese fishermen around 200 years ago.
112

Chilli con carne
Ingredients (serves 4)
50g butter
2 large onions, finely chopped
2 cloves garlic, crushed
500g minced beef
2 tsp chilli powder
4 tsp cumin powder
Method
2 tbsp tomato purée
2 large fresh tomatoes, chopped
2 large (425g) cans red kidney beans, drained
300ml beef stock
salt and freshly ground black pepper
• Melt the butter in a flameproof casserole dish.
• Add the onions and garlic and fry gently for 5 minutes until golden.
• Stir in the beef and cook for around 10 minutes, until thoroughly browned.
• Mix together the chilli powder, cumin and tomato purée and stir into the beef.
• Add the chopped tomatoes, kidney beans, stock and salt and pepper to taste.
• Cover and allow to simmer for 25 minutes.
• Sprinkle with chopped parsley.
• Serve hot.
Sarah loves: Property 175558, a large, two bedroom
hillside cottage in Travis Heights,Texas.This Limestone
cottage is set on a hillside and offers tree-top views
from over 500 square feet of decks.The house is
clean, cozy and well furnished, with everything you
need to cook up a great meal, including outside gas
grill and picnic table. Stacy Park & Pool and Blunn
Creek Greenbelt is just a minute away.
113
“Many people think this dish comes
from Mexico, but in fact, it originates
in Texas where our head office
is based. Texas used to be a
Spanish/Mexican province and this
is the official dish of the state.”
Submitted by Sarah Chambers, PR Manager,
Holiday-Rentals.co.uk
“Serve with plain boiled white rice and lots of
grated cheese to sprinkle on top.”
Wisconsin pot roast
Ingredients (serves 4)
1½ kg rolled rump, topside or brisket of beef, without fat
2 tbsp beef suet or olive oil, for browning the meat
2 medium onions, chopped
500ml beef stock
4 tbsp cider vinegar
2 tbsp maple syrup
1 tsp arrowroot/cornflour
2 bay leaves
2 tsp ground allspice
16 peppercorns
new potatoes
a few carrots, cut into chunks
Method
“This is a great dish for preparing
before you go out and cooking on
the lowest possible heat, so it is
ready to finish off when you get
home 4 or 5 hours later. The meat
will be fall-apart tender!”
Submitted by Carol Barnes, owner of property 85168
in Sandgate, South East England.
“Serve with chunks of fresh crusty tiger
bread and a full bodied red wine like
Rioja Crianza, Ripasso or Amarone.”
• Brown all surfaces of the meat in the melted suet or olive oil.
• Add the vinegar, maple syrup, onions, peppercorns, allspice, bay leaves, potatoes and carrots.
• Pour in the stock and bring to the boil.
• Place covered container in the oven on low, so the content simmers gently for at least 2-3 hours
• Add arrowroot mixed with a little water to thicken the sauce.
• Serve in bowls.
Property 85168 is a light and spacious two
bedroom penthouse apartment in Kent in the
UK, with sea and woodland views, close to the
beach.The area is a popular haunt of Dave the
dolphin, and shops, bars and restaurants are all
within walking distance, with a moonlight stroll
along the promenade a great way to round off
the perfect evening.
114

Caribbean
The Caribbean is the ideal place to escape the grey skies and rat-race of home, with its
tropical climate, laid-back vibe and miles of world-famous white-sand beaches. As well as
being a haven for water-sports lovers, divers and deep-sea fishing, it also offers a wealth of
art and music, and a gastronomy combining various international cuisines such as African,
Chinese, Caribbean,West Indian and European.
As the islands are surrounded by water, fish and seafood feature
heavily in dishes from the Caribbean, plus of course an abundance
of tempting exotic fruits such as coconuts, kiwis, papaya, bananas
and pineapples that thrive in their rich, humid soils.
Recipes submitted for this cookbook make good use of these ingredients and flavours and
include grilled coconut pineapple and jerk snapper, a modern twist on the traditional jerk chicken.
Holiday-Rentals.co.uk lists more than 3,200 across all the Caribbean islands.
Click here to view

Custard-style Barbados toast
Ingredients (serves 1)
2 slices of bread
1 egg
1/3 cup milk
1 tbsp brown sugar
¼ tsp salt
cinnamon and nutmeg to taste
Method
• Beat the eggs, sugar, salt, then blend in milk and essences.
• Dip the bread slices in the mixture and fry in a lightly oiled pan over a medium heat.
• Cover the pan as you fry for 1 minute on each side, or until golden brown.
• Sprinkle with icing sugar.
Property 10807 is a three bedroom villa with private
pool near the west coast beaches, which offers
affordable luxury.‘Vanilla Breeze’ villa is spacious,
elegant, well equipped and tucked in a quiet cul-de-sac,
with a convenience store and bus stop within walking
distance. Meals, childcare and maid service are also
available, and other features include 4-poster beds, a
games room and Jacuzzi bath in the master en-suite.
117
“I am always looking for a quick
breakfast dish to serve my children,
that is quick, delicious, and nutritious
and tastes homemade. I have
found that with this recipe. You get
protein, carbs and dairy in one go,
and my children love it!”
Submitted by Deeanda Bannister, owner of property
10807 in St. James Bridgetown, St. Michael.
“Serve with your favourite syrup, strawberries
or any fruit. Meats also tend to
balance the dish with a savoury addition.”
Jerk snapper
Ingredients (serves 4)
4 red snapper fillets
1 lemon, quartered
Habanero or red pepper sauce
Method
For the jerk marinade:
2 tbsp ground all spice
2 tbsp dried thyme
4 tsp curry powder
2 tbsp mild paprika
4 tsp sugar
2 tsp salt
“My family is originally from St
Lucia and this is a favourite at family
BBQs. It’s a bit of a modern twist on
the famous jerk chicken and is a
great one to try on holiday in the
Caribbean, due to the abundance of
fabulous fresh fish that’s available.”
Submitted by Damian Lafeuille, Sales Executive, Holiday-
Rentals.co.uk
“Serve with rice and peas. “
3 tsp black pepper
2 tbsp cayenne pepper
1 tsp grated nutmeg
1 tsp ground cinnamon
½ tsp ground cloves
240ml white wine vinegar
240ml dark soy sauce
• Combine all the ingredients for the jerk marinade, place the snapper in a large shallow dish, pour over
he sauce, cover and marinate in the fridge overnight, or for at least 2 hours.
• Cook the fish on the BBQ until lightly golden on both sides and cooked through, or alternatively cook
on the hob in a griddle pan, or under the grill at a medium heat for several minutes on each side.
• Serve with lemon wedges and the pepper sauce, so people can drizzle over to their taste.
Damian loves: Property 407045,‘Tranquillity Villa’,
a spacious ocean-view villa with fabulous pool and
terraces, set in tropical landscaped gardens.With
5,500 square foot of living space split over three
levels, this villa provides everything you need for a
relaxing holiday. Membership of the St Lucia Golf
Club is included in the rental, there are local
beaches and a natural trust park nearby.
118

St Lucia banana cake
Ingredients (serves 12)
350g self-raising flour
For the frosting:
1 tsp bicarbonate of soda
2 x 200g packs medium-fat soft cheese, at room
2 tsp mixed spice
temperature
175g light muscovado sugar 200g icing sugar
4 eggs
50g honey-coated banana chips
200 ml sunflower oil
a good splash of dark rum
2 bananas, mashed
100g pineapple, very finely chopped
finely grated rind and juice of 1 orange
100g pack walnuts, roughly chopped
Method
“This wonderful banana cake makes
good use of St Lucia’s second-largest
source of income, after tourism.
Banana cake is probably the most
famous, and this one would be a great
one to try while on holiday there.”
Submitted by Sarah Chambers, PR Manager,
Holiday-Rentals.co.uk
Adapted from BBC Good Food ‘100 Greatest Cakes and
Bakes’ cookbook
“Serve with rum.”
• Butter and line two 20cm sandwich tins and sift the flour into a large bowl with the soda, mixed spice and sugar.
• Whisk the eggs and the oil until smooth and stir the egg mixture into the flour with the bananas, pineapple,
orange rind and juice and walnuts. Stir well. Divide between the prepared tins.
• Bake for 45 minutes in a pre-heated oven at 180ºC until risen and firm.
• Cool for 10 minutes, then remove from the tins, peel off the paper and leave to cool completely.
• Beat the soft cheese until smooth, add a splash of dark rum and then stir in the icing sugar until smooth.
• Spread half the frosting over one cake. Put the other cake on top. Spread over the remaining icing,
• Sprinkle over the banana chips.
Sarah loves: Property 73364, a romantic, tree house
style penthouse apartment, in the superb new resort
of Discovery within Marigot Bay, often described
as the most beautiful bay in the Caribbean and the
location of the famous Dr Dolittle film. It is
decorated to a very high standard, with contemporary
furnishings, and the resort has a wide choice of bars
and restaurants, two swimming pools and a beach.
119
Grilled coconut pineapple
Ingredients (serves 4)
4 tbsp desiccated (unsweetened, flaked) coconut
1 pineapple, cut lengthways into eight wedges, cutting out the core but leaving the leaves on
2 tbsp rum
50g brown sugar
Method
• Line a grill pan with foil and spread coconut over.
• Grill under a low heat, stirring frequently, until golden and toasted, remove and set aside.
• Sprinkle the rum and brown sugar over pineapple flesh and place under the grill over medium heat, until
• Sprinkle toasted coconut over pineapple.
“This is a great pudding to enjoy
when in Barbados – the ingredients
are easy to find in the supermarket
in Holetown, and it’s yummy! It
reminds me of those warm
Caribbean evenings languishing
on the veranda. It is also a great
BBQ dish.”
Submitted by Mary Shuttle, owner of property 91919
in St. James, Holetown:
“Lovely on its own.”
Property 91919 is a lovely three bedroom villa
with private landscaped garden,, just one mile
from the white sandy beaches of the west coast.
Guests can enjoy the Caribbean sunsets from the
balconies whilst watching monkeys swinging from
the trees. One balcony is off the main bedroom,
and the second stretches from the lounge to
dining room and has a BBQ and dining furniture.
120

Thailand
With its divine beaches of white sand and crystal clear water, tropical climate and enchanting
temples and monuments,Thailand has become a favourite with all types of travellers; from
paradise and adventure-seeking back-packers to five-star luxury lovers.
Thai cuisine is now popular the world over, but a green curry
at your local restaurant simply doesn’t compare to the real thing.
Thai food is known for its enthusiastic use of fresh herbs and
spices and fish sauce, and its balance of five fundamental flavours
in each dish, or the overall meal; hot, sour, sweet, salty and bitter.
Recipes submitted for this book include a simple to make fried rice dish and pad Thai, beef
satay skewers, and spicy and sour lemongrass soup with prawns.
Holiday-Rentals.co.uk lists over 210 luxury holiday homes in Thailand.
Click here to view

Tom yum goong
(Spicy & sour lemongrass soup with prawns)
Ingredients (serves 4)
1 red shallot, cut into wedges
1 coriander root, pounded in a pestle and mortar
1 stalk of lemongrass, cut into chunks
3 slices of galangal
60g straw mushrooms
½ tbsp chilli paste (Nam Prik Pow)
1 tomato, cut into wedges
½ tbsp fish sauce
½ tbsp sugar
¼ tbsp salt
4 river prawns
4 kaffir lime leaves
2 chillies, cut in half
400ml chicken stock
2 tbsp lemon juice
“Serve with steamed rice.”
Method
• Heat the chicken stock in a large pot and add the shallot, coriander root, galangal, lemongrass, and
chilli and gently boil for 2 minutes.
• Add the mushrooms and tomato. Continue to boil for 2 minutes.
• Season with fish sauce, salt, sugar and chilli paste.
• Add the prawns and boil until the prawns are cooked through.
• Add kaffir lime leaves and mix together, serve after 5 minutes.
Property 89511 is a stunning three bedroom villa
built around a 40 square metre pool, every room
overlooks the pool. Located near the most exclusive
beaches in Phuket, Cherng Talay is just five minutes
from Laguna and steps away from trendy restaurants
and clubs.The villa is decorated in contemporary
Thai style and includes a double Jacuzzi in the main
bedroom and a Balinese garden.
123
“I tried this dish when I first went
to Thailand and it is still my
favourite soup! It is good for your
health, in particular your stomach,
is low in calories and high in
vitamins. Every street market in
Thailand sells the ingredients.”
Submitted by Grazia Pallagrosi, owner of property
89511 in Phuket.
Prawn cakes
Ingredients (serves 4)
300g raw prawns, minced or cut extremely finely
1-2 tbsp coconut cream
½ cup tempura flour
3-4 garlic cloves
2 coriander stalks or 1 walnut-sized piece of ginger, chopped finely
5 dry pepper seeds or 1 whole dry red chilli pepper
2 tsp soy sauce
1 egg
1 cup breadcrumbs
light vegetable oil
Method
“My wife and I did a cooking
course in Thailand and have been
cooking up delicious Thai treats at
home ever since. This is one of our
favourites, and is fantastic as a
starter or canapé if you’re hosting
a party.”
Submitted by Ross McGowan, Head of Business
Development, Holiday-Rentals.co.uk
“Serve with a plum sauce or sweet chilli
sauce and lots of lime wedges.”
• Pound the garlic, pepper and coriander stalks until well mixed.
• Mix minced prawns with coconut cream, soy sauce, tempura flour, egg and garlic, pepper and coriander
mixture until well mixed and thick.
• With your hands, shape the prawn mixture into 1cm thick cakes.
• In a wok, heat the oil until it lightly smokes and dip the cakes into the breadcrumbs and turn until well coated.
• Fry the cakes until golden brown. Don't crowd the pan otherwise the oil cools too quickly and the prawns
will become greasy and saturated with oil.
• Remove and drain on kitchen paper and serve immediately.
Ross loves: Property 53213,‘Villa Jasmine’, a
luxury serviced villa with an infinity pool, fulltime
chef, house-keeper and gardener. Set on a
west-facing hill above Kata Beach in Phuket, you
can sip cocktails and enjoy sunset views from
the pool while the chef prepares your favourite
dishes in the fully fitted European kitchen.
Or alternatively, experiment yourself!
124

Beef satay skewers
Ingredients (serves 4)
500g beef (fillet or sirloin), cut into cubes
1 stalk of fresh lemongrass, thinly sliced
1 walnut-sized piece of ginger, finely chopped
1 tsp coriander seeds
1 tsp cumin seeds
2 tbsp sugar
1 ½ tbsp curry powder
4 tbsp groundnut oil
150g unsalted peanuts
“Serve with coconut rice.”
2 tbsp peanut butter
1 red chilli, chopped
1 shallot, chopped
juice and grated peel of 1 lemon
cayenne pepper
1 200ml tin coconut milk
100ml chicken stock
a few limes
wooden skewers, soaked in water for 20 minutes before cooking
Method
• Crush the lemongrass, ginger, coriander seeds and cumin seeds in a mortar.
• Season, add sugar, 1 tbsp curry powder and a glug of coconut milk. Mix well.
• Pour the mixture over the beef cubes, cover and leave to marinate for one hour.
• Lightly toast the peanuts in a dry frying pan, then remove and leave to cool.
• Heat the oil and sweat off the shallots and chilli.
• Add the peanuts, peanut butter, the rest of the curry powder, plus the lemon, coconut milk and stock.
• Simmer on a low heat for 10 minutes before adding cayenne pepper.
• Take the marinated beef and thread three to four chunks on to the soaked skewers.
• Add little chunks of lime to the ends of the skewers.
• Fry in a pan with some oil, or cook under the grill or on a BBQ. Cook on all sides for 8 minutes, or until golden.
• Serve with the peanut sauce for dipping.
Ross loves: Property 63943, by Choengmon Beach
on Ko Samui.This beautifully appointed and very
grand villa is just across the road from the
unspoilt white sand beach of Choengmon and has
a wonderful sculptured pool surrounded by a large
patio area with sun loungers, sofa, coffee and dining
tables.There are several small restaurants and bars
nearby, and lively Chaweng is just 4km away.
125
“Satay is a Thai version of fast
food, found in every street market
and restaurant. It can be served as
a starter, buffet, snack or main
course. This dish is light but full
of flavour.”
Submitted by Ross McGowan, Head of Business
Development, Holiday-Rentals.co.uk.
Khao phat (Fried rice)
Ingredients (serves 4)
3 cups rice
300g chicken breast fillets, thinly sliced or 300g prawns
1 onion, diced
1-2 tomatoes
1 egg
1 tbsp soy sauce
1 tbsp ketchup
1 tsp granulated sugar
½ tsp salt
½ tsp cayenne pepper or freshly ground black pepper
“My mother discovered this dish on
a trip to Thailand and then found
the recipe in a local guidebook. Khao
phat keeps in the fridge for a long
time, just store the cucumber, spring
onion and coriander mixture in a
separate bowl and sprinkle it over
reheated rice.”
Submitted by Alena Kravchenko, PR Assistant, Holiday-
Rentals.co.uk:
“Serve with lime wedges and
Thai iced tea.”
1 tsp fresh coriander, chopped
1-2 cucumbers, skinned and grated
a bunch of spring onions
½ cup any vegetable oil, but not olive (i.e. sesame oil)
75g pack of pine nuts
2 tbsp barberry
1 lime
Method
• Cook the rice according to packet instructions.
• If cooking with prawns, defrost them a few hours before cooking.
• Pour boiling water over the tomatoes, let them stand and remove their skins. Chop them into little pieces.
• Fry the rice in oil on medium heat for about 20 minutes, constantly stirring it.
• Finely chop the spring onions, but only the green parts.
• Put the cucumbers, spring onions and coriander into a separate dish, without mixing them together, cover.
• Fry the diced onion in oil on medium heat until golden.
• Add the chicken/prawns, pine nuts and barberry soaked in water. Stir.
• In a separate bowl, make the sauce by mixing soy sauce, ketchup, salt, sugar, pepper and beaten egg.
• Add the rice and the sauce to the pan, mix everything together and keep stirring until the egg solidifies.
• Add the tomatoes and keep stirring for another 5 minutes.
• Serve on plates with the cucumber, spring onion and coriander mixture sprinkled over the top.
Alena loves: Property 76271, a two bedroom
villa by Bang Rak beach on Ko Samui.A haven
of peace and tranquillity, this villa consists of two
buildings; one housing the living/dining area and
one housing the bedrooms, each of which has
its own outdoor bath-tub, as well as indoor
bathroom.There is a gorgeous L-shaped private
pool, sala and a spot of private beach.
126

Pad Thai
“I often cook this at home, this version
is less oily than your average
takeaway. Using peanut or groundnut
oil instead of standard vegetable
oil complements the flavour of the
roasted peanuts. You can buy readyto-use
rice noodles, so you don’t have
to soak them in water beforehand.”
Submitted by Alena Kravchenko, PR Assistant, Holiday-
Rentals.co.uk:
“Serve with lime wedges squeezed over the top.”
Ingredients (serves 2)
1 handful of rice noodles, soaked in cold water until soft
For the sauce:
100g chicken breasts, sliced thinly, almost like carpaccio
2 ½ tbsp light soy sauce
2-3 spring onions, green parts only, cut into 2 cm slices
3 tsp sugar
½ handful beansprouts
1 ½ tbsp tamarind sauce/paste
½ handful thinly sliced carrots
½ tbsp water
1 large garlic clove, chopped by hand
2 tbsp any vegetable oil, but not olive
1 tbsp roasted peanuts, shelled and pounded in pestle and mortar
1 egg
100ml water
a pinch of red pepper
fried tofu (optional)
Method
• Heat the oil in a wok on medium heat. (NB when cooking this dish, keep stirring constantly, otherwise it will burn).
• Add the garlic and fry until golden. Add the chicken and cook for about 5 min, until cooked through.
• Add the noodles and the sauce ingredients. Mix everything very well. (Turn up heat if noodles getting are too soft)
• While stirring, keep cutting the noodles into smaller pieces with your spatula.
• When the noodles are almost ready, move everything to the side of the wok.
• Add a bit more oil to the empty side of the wok and pour in the egg. Stir until the egg resembles an omelette.
• Mix the egg with the noodles. Keep cutting the noodles.The noodles should be neither too sticky, nor too moist.
• Add the beansprouts and carrot. Mix well.
• Take off the heat and sprinkle with pounded peanuts. If using fried tofu, add now.
• Sprinkle the spring onions over the top and season with a pinch of red pepper. Mix everything really well and serve.
Alena loves: Property 55668.‘Ban Lim Pa’ or
'The Cliff House' is located just outside the lovely
fishing village of Bophut on Ko Samui. Its setting
offers stunning views over the neighbouring islands
of Koh Phangan and Koh Som and Ban Lim Pa
consists of two separate villas that can be rented
individually or together.
127
Green curry
Ingredients (serves 2)
200g (6-7) large prawns, (de-veined and
with a slit made along the middle of the back)
1 can of coconut milk
1 tbsp green curry paste
1 tbsp fish sauce
1 chicken stock cube
1 tsp sugar
1 fresh hot green pepper
1 medium carrot, cubed
“This dish is very quick and easy,
and makes a delicious supper.
You can, of course, make your own
green curry paste from scratch, but
these days the selection of ready
made ones is so good that I don’t
bother.“
Submitted by Ross McGowan, Head of Business
Development, Holiday-Rentals.co.uk.
“Serve with fragrant Thai jasmine rice.“
2-3 small baby corns, halved
2-3 green beans, topped and tailed
half a cabbage head, chopped
2-3 aubergines, chopped or 1 sweet apple, sliced
2-3 shoots of asparagus, chopped
2-3 mushrooms, sliced
1 tin bamboo shoots, drained, rinsed and sliced
handful basil leaves
Method
• Chop the vegetables into large pieces. Put them into a bowl of cold water.
• Cut the green pepper into very thin long slices and remove the seeds.
• Heat the wok on high heat.
• Pour in 250 ml coconut milk – the thick, solid part (about half a can of a watery-looking liquid will
remain in the can) and cook, stirring, until it is bubbling and the oil has separated from it.
• Add 1 tbsp green curry paste and cook for about 3 minutes, stirring constantly. When the mixture
turns into a cream-like consistency, turn down the heat.
• Mix together the fish sauce, chicken stock cube and sugar in a separate bowl.Add to the wok and mix.
• Add the prawns and cook, stirring, for 2-3 minutes, until they turn orangey-pink.
• Add the chopped vegetables.
• Put the heat up to high and cook everything for about 5 minutes.
• Take off the heat and add the green pepper slices and basil leaves.
Ross loves: Property 94669 in Thong Nai Pan
Noi on Koh Phangan, a stylish four bedroom
villa with sea views, free-from pool and external
decks on two levels, just 500m from the beach,
bars and restaurants of the town.The villa has its
own staff to cater for guests’ every need and car
hire, chef services and use of the spa facilities at
the nearby 5* hotel can also be arranged.
128

THANK YOU & BON APPETIT!
Many thanks for dropping by to check out the Holiday-Rentals Travel Cookbook.
We hope it has provided inspiration for your next foodie holiday or meal, and
given you an insight in to all the wonderful properties and places where you
can enjoy a gastro-break.
Also a big thank you to all the holiday home owners who took the time to
submit their recipes.Without them, this book would not have been possible.
We very much enjoyed reading their personal comments and tips, and we hope
you have too.
Finally, we would love to add more recipes to this book, so if you have any recipes
from your travels that you would like to share; whether you’re a traveller or a
holiday home owner, please do send them on.
To submit your recipes email Sarah Chambers, PR Manager, Holiday-Rentals:
sarah@holiday-rentals.co.uk.
Holiday-Rentals.co.uk Limited,
Hythe House, 200 Shepherds Bush Road, London W6 7NL, UK