Rudding Park Hotel and The World Cup

As promised, although a little late , here are some food pics from our recent stay at Rudding Park Hotel in Follifoot (part of Harrogate, Yorkshire).

The hotel was lovely – they even took our bags to our room – I felt well posh! 🙂

They had a driving range in the grounds so we booked in there before dinner. I was incredibly bad, but the OH was pretty good – let’s hope that’s the only thing he shares with Tiger Woods!

Some people might think it’s a little odd that I take pictures of my food, and well yeah it probably is but food is a big part of the experience whenever I go anywhere and so I like to keep those memories, just as I would take photos of the places we visited and the things we’d seen.

So, you might have noticed that the World Cup has started. I’ve got my inflatable England hands ready, face painted and I’ve even made some red and white bunting for the window.  Strangely, the OH has even decided to back the England team, despite the fact that he’s Welsh. Funny that.

Anyway, for me this is just another excuse to make yummy food. So, on Saturday, as England were playing USA (we didn’t lose yey!) we decided to make USA themed food. We had burgers with sweet potato wedges and real strawberry milkshakes – yum.

I intend to do the same based on every team England face in the competition. I’m really looking forward to Friday when we play Algeria! Slovenia, on the other hand, any ideas?!?!



Filed under Baking, Food, Mr Pavlova, Sewing

2 responses to “Rudding Park Hotel and The World Cup

  1. TheLadyZowie

    They eat Goulash in Slovenia as well as Hungary! I miss Goulash, I may have to make a veggie version.

    Traditional slovenian meat recipes include lamb with cheese, veal, sweet and sour boar with a red wine and chocolate sauce, sour pork kidney with sour cream and bacon, and ox tail and tripe with bacon, mint and cheese.

    There are plenty of others, too – Slovenia’s rich meat dishes provide lots of energy and are delicious in moderation. Let’s take a look at a few traditional Slovenian meat recipes.

    Goveji golaz – beef goulash


    1 1/4 pounds beef shank, cubed
    2 tablespoons fat (lard is traditional)
    2 large onions, chopped
    salt to taste
    caraway seeds to taste
    1 tablespoon sweet paprika
    1 tablespoons all purpose flour
    1 cup hot water
    black pepper to taste
    3/4 cup win
    1 tablespoon mustard


    Melt fat in large skillet, add onions, and cook over medium heat until onions are transparent. Add cubed beef and cook until meat has browned and juices have been absorbed. Add spices and salt. Sprinkle with flour and mix until brown, but not burnt. Add hot water and wine to cover meat and simmer until beef is tender. Pepper and serve.


    Nadevana paprika – stuffed peppers


    6 fresh yellow or green bell peppers
    1 pound ground veal or beef
    1 onion, chopped
    2 tablespoons fat (lard is traditional)
    1 cup rice, cooked
    salt and pepper to taste
    1 egg
    1 cup pureed tomatoes
    2 tablespoons bread crumbs
    3 tablespoons butter, melted
    3 cups broth


    Remove stalks from peppers, leaving shell intact. Reserve stem portion. Seed and remove membrane from the top, resulting in a hollow pepper. Boil in salted water for ten minutes, then rinse in cold water and set aside.

    Heat fat in a large skillet over medium heat. Fry onion and rice until rice appears transparent. Add meat and cook until browned. Remove from heat, season with salt, pepper and half of tomato puree.

    Place peppers in large pot or dutch oven, openings facing up, and fill each with meat mixture.

    Replace stem section to act as a lid. Surround peppers with tomato puree, then pour in broth. Cover and simmer for 30 minutes.


    For dessert:

    Torta Plava Laguna (Blue Lagoon Cake) is a traditional Slovenian recipe for a classic torte (a cake based on whipped egg whites) made with ground hazelnuts and almons and filled with chocolate buttercream. The full recipe is presented here and I hope you enjoy this classic Slovenian version of: Blue Lagoon Cake (Torta Plava Laguna).

    For the Batter:
    9 eggs, separated
    pinch of salt
    9 tbsp sugar
    200g ground, roasted, hazelnuts
    100g ground almonds
    1 tsp breadcrumbs
    1 tsp plain flour

    For the Cream:
    300g butter
    300g caster sugar
    300g dark chocolate (at least 75% cocoa solids)
    4 eggs

    2 tsp instant coffee

    Combine the egg whites and a pinch of salt in a clean, dry, bowl and whisk until stiff. Meanwhile whisk the egg yolks until pale and creamy then add the ground, roasted, hazelnuts, the ground almonds and the breadcrumbs and flour. Mix thoroughly to combine then carefully fold in the beaten egg whites.

    Turn the batter into a 26cm springform cake tin that’s been greased and floured. Level the surface with a spatula then transfer to an oven pre-heated to 200°C bake for 10 minutes then reduce the temperature to 170°C and bake for a further 50 minutes, or until the top is golden and a skewer inserted into the centre of the cake emerges cleanly.

    Allow to cool in the tin for 10 minutes then transfer to a wire rack to cool completely. Using a very sharp bread knife carefully slice the cake into 4 same-sized rings cutting in half first then cutting each cake half in half again.

    Now cream together the butter and sugar until light and fluffy. Beat the eggs together then add to the butter and sugar mix a little at a time and beat thoroughly after each addition until completely combined. Melt the chocolate carefully in a bain-marie (double boiler) or microwave and fold into the butter mix.

    To assemble the cake, place the bottom later on a serving plate or cake stand and sprinkle 1/3 of the coffee on top. Spread just under 1/4 of the cream mix on top then add the next layer. Sprinkle this with coffee and again spread just under 1/4 of the cream mix on top. Repeat the layering process until all the layers have been assembled.

    Finally, spread the top and sides of the cake with the cream mixture. Chill in the refrigerator for at least 30 minutes. This is traditionally served as a desserts, but also makes an excellent tea-time cake.

    p.s. if you make this I want some!

    p.p.s those shakes looked yummy! Yay keep up the good work (^__^)

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