Windermere Lodge

Windermere Lodge

A fabulous modern lodge in the Fellside area of the park. Spacious deck area and wonderful 360 degree views

Otter Lodge

Otter Lodge

Otter Lodge is a romantic 2 bedroom lodge on the beck.

Kingfisher Lodge

Kingfisher Lodge

Chill out watching the beck flow past our fabulous 2 bed dog friendly lodge and keep an eye out for the badgers!

Troutbeck View

Troutbeck View Lodge

Enjoy the space in this fabulously appointed pet-friendly 2 bed, modern lodge on the edge of Kirkstone.

Imagine ...

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Easy Holiday Recipes

When you're on holiday you don't want to spend all your time cooking, but you do want to eat well. You may be looking for some ideas for simple recipes that you can easily prepare and enjoy in a lodge kitchen at Limefitt.

Over the next few months we're going to be adding some recipes here to help you out

Soups

Main Courses


Here's the first one - it's a real local Winter Warmer


Windermere Beef in Cumberland Ale

- submitted by John from Windermere Lodge

Windermere Lodge
  • Serves 4
  • Preparation time - 5 minutes
  • Cooking time - 2 hours

Ingredients

  • 2 tbs of olive oil
  • 500g cubed stewing steak
  • 2 onions - sliced
  • 2 carrots - sliced
  • 1 tbs plain flour
  • 1 inch piece of root ginger, peeled and chopped
  • 300 ml Cumberland Ale (or whatever local beer takes your fancy in Booths!)
  • 1 stock cube
  • 1 400g can of chopped tomatoes
  • 1 bouquet garni or some mixed herbs of your choice
  • 1 green pepper, sliced
  • 1 orange (juice and zest)

Instructions

Preheat the oven to 160C (Gas mark 3)

Heat 1 tbs of the oil in a frying pan and brown the meat. Remove the meat when it's brown and put it into a casserole dish

Now heat the remaining oil and fry the onion on a low heat until it turns soft and golden

Add the flour and ginger and cook for 1 minute

Gradually stir in in the beer, the crumbled stock cube and the tomatoes and cook until the suce starts to thicken.

Add the bouquet garni, the green pepper, the carrots and a few strips of the orange zest

Pour all of the ingredients over the meat and stir

Cover the casserole and cook in the oven for 90 minutes

Remove the bouquet garni and stir in the orange juice

Serve with mashed potato (or celeriac and potato if you are feeling posh) and some fine green beans

This goes well with beer (obviously enough) or you could try a bottle of Valpolicella or Cotes de Roussillon. Don't try anything too robust with this though - it won't go well. If you prefer white a Frascati would go nicely.

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Julie and Karen suggest spicing up your holiday with


Chilli Mountain View

- submitted by Julie from Mountain View Lodge

Mountain View Lodge
  • Serves 4
  • Preparation time - 15 minutes
  • Cooking time - 1 hours

Ingredients

  • 1lb best mince from Booths
  • 1 Large onion finely chopped
  • 3 cloves crushed/chopped garlic
  • **Optional mushrooms quartered/diced green pepper
  • Finely chopped red and green chilis to taste ( ½ of each de- seeded)
  • 1Tin chopped plum tomatoes
  • 1 tin kidney beans (or baked beans if preferred)
  • 4 heaped teaspoons mild chilli powder
  • 1/2 teaspoon cayenne pepper
  • 1 beef oxo mixed ½ cup boiling water
  • Good splash of red wine
  • Table spoon tomato puree
  • Sour creme
  • Extra virgin olive oil
  • Cornflour-teaspoon mixed with table spoon milk or water

Instructions

Use wok or frying pan and add approx ½-1 table spoon extra virgin olive oil

Heat slowly gently and add mince until coloured

Add finely chopped onion and garlic and sweat slowly stirring as you go until softened

Optional add mushrooms/ green pepper/chilis

Add chilli powder and cayenne and a good amount of ground black pepper /salt to taste

Add tomato puree/tomatoes/red wine/oxo in ½ tea cup boiling water stir to boil

Simmer for 1 hour with lid on or transfer to slow cooker on medium heat and go for an appetising walk

On return, add cornflour mixture and stir to thicken

Prepare some long grain or basmati rice and serve chilli on top with a dollop of sour crème, sprinkle onto crème some chopped chives , some garlic bread and a glass of red wine or a cold beer.

Mountain View essential.

Heaven!

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Try this easy risotto for a special romantic meal in that won't break the bank


Kingfisher Prawn Risotto Gratin

- submitted by Linda from Kingfisher Lodge

Kingfisher Lodge
  • Serves 2
  • Preparation time - 5 minutes
  • Cooking time - 45 Minutes

Ingredients

  • 250g frozen cooked jumbo king prawns
  • 1.5 ox butter
  • 1 onion - finely chopped
  • 6 oz risotto rice (arborio is best)
  • 1 415g can of Baxters lobster bisque
  • 3 fl oz of dry sherry (or a glass of white wine)
  • 2 oz Gruyere Cheese - grated
  • 2 Tablespoons of whipping cream

Instructions

Preheat the oven to 150C (Gas mark 2)

Preheat a baking dish or flattish casserole in the oven

Whilst it is warming melt the butter and gently fry the onion for 5 minutes until it is soft and golden

Stir the rice into the butter and onions making sure that it gets well coated

Now add the lobster bisque and the sherry

Stir well and bring to a simmer.

Pour the mixture into the baking dish and place in the oven

After 35 minutes remove the casserole and turn the grill to a high setting

Taste the mixture to check the seasoning and add the king prawns

Mix in and cover the surface with the grated cheese

Drizzle the cream over the top

Place under the hot grill for 2- 3 minutes until the cheese browns

Serve with a green salad and a bottle of white Bordeaux or a Frascati. A not too oaky Australian Chardonnay would work here as well

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Here's a lovely slow cooked casserole


Mountain View Saucy Bistro Chicken!

- submitted by Karen from Mountain View Lodge

Mountain View Lodge
  • Serves 4
  • Preparation time - 5 minutes
  • Cooking time - 1 hour (or 3 hours in a slow cooker)

Ingredients

  • 4 Chicken breast fillets
  • 6 shallots finely chopped
  • 2 cloves garlic finely chopped
  • Tin chopped plum tomatoes
  • 1 tea spoon French mustard
  • 3 tble spoons Double pouring cream
  • Splash Brandy
  • Glass White wine
  • Salt and black pepper
  • Fresh basil
  • Table spoon Extra virgin olive oil
  • Tea spoon Cornflour mixed with tablespoon milk or water

Instructions

Heat oil in frying pan

Add chicken fillets until brown

Add shallots and garlic

Remove chicken to side plate

Add brandy and flambé

Add wine/tomatoes

Stir in mustard

Return chicken to pan

Add salt and lots of black pepper to taste

Tear off and rip some fresh basil and add to taste (4 leaves)

Cover and simmer 1 hour or transfer to slow cooker for longer (3 hours)

Just before serving, stir in cornflour mixture to thicken sauce and 3 table spoons of cream

Serve with Tagliatelle and broccoli

Add a few small leaves of basil to garnish on top

Optional (parmesan and lots of ground black pepper)

Wash down with a bottle or two of your favourite wine, ice cold Chardonnay or Californian red Zinfandel and some wonderful conversation!

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This recipe is from a French friend - they have lots of nettles in Normandy too! Don't worry about getting your lips stung - the nettles lose their sting once they have been cooked...


Troutbeck View's Nettle Soup

- submitted by John from Troutbeck View

Troutbeck View
  • Serves 4
  • Preparation time - 5 minutes
  • Cooking time - 35 minutes

Ingredients

  • A large bagful of nettles
  • 3 leeks, white parts only, washed and chopped
  • 2 medium potatoes, peeled and diced
  • 2oz butter
  • 750ml chicken or vegetable stock
  • Salt & pepper
  • 150ml double or single cream

Instructions

Put on some protective gloves, go for one of the walks described on this site and pick a large bagful of nettles.

Wearing rubber gloves, wash the nettles in water.

Remove the leaves from the stalks.

Melt the butter in a large saucepan, then add the prepared leeks and potatoes.

Sweat the vegetables for a few minutes. Add the nettle leaves and a pinch of salt

Cover the pan with a lid, and continue to sweat the mixture for about 20 minutes, giving an occasional stir.

Add the stock and simmer for another 10-15 minutes until the vegetables are tender.

Remove from heat, and allow to cool just a little. If there is a liquidiser or a sieve at the lodge then liquidise the soup, otherwise leave it chunky.

Serve in bowls with a swirl of cream.

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This recipe is for a quick and easy soup - It's lovely and sweet due to the potato and carrots but subtly spicy too. Perfect to come back to after a morning walk!


The Otter's Ginger, Sweet Potato and Carrot Soup

- submitted by John from Otter Lodge

Otter Lodge
  • Serves 4
  • Preparation time - 5 minutes
  • Cooking time - 30 minutes

Ingredients

  • 1 lb carrots, peeled and chopped
  • 2 medium onions, chopped
  • 8 oz sweet potato
  • 2 garlic cloves
  • 2inch piece of fresh ginger
  • 1/4 tsp ground cumin(optional)
  • 2oz butter
  • 2 pints chicken or vegetable stock
  • Salt & pepper

Instructions

Melt the butter at the bottom of a large pan.

Fry the onions gently until soft

Add the garlic, cumin and ginger and fry for a further minute or so

Add the remaining ingredients and sweat them for a few minutes.

Add the stock and simmer for another 20 minutes until the vegetables are tender.

Remove from heat, and allow to cool just a little. If there is a liquidiser or a sieve at the lodge then liquidise the soup, otherwise leave it chunky.

Serve in bowls with crusty brown bread and butter

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Here's a really simple, quick and easy dish


Mountain View Corned Beef Hash

- submitted by Julie from Mountain View Lodge

Mountain View Lodge
  • Serves 2
  • Preparation time - 10 minutes
  • Cooking time - 1 hour (3 hours in a slow cooker)

Ingredients

  • 4 Large White Potatoes
  • 2 Carrots
  • 1 Tin corned beef
  • 1 Onion finely chopped
  • 3 oxos
  • Peas
  • Red cabbage

Instructions

Peel 4 large white potatoes

Peel and cut 1 or 2 large carrots

add to pan and cover with cold lightly salted water

Bring to boil, add oxos/onions/tin corned beef roughly diced

Add salt and pepper to taste

Cover and cook for about 1 hour in pan or transfer to slow cooker for 3 hours and take a walk

Serve with fresh wholemeal bread, peas and red cabbage or HP brown sauce, yummy!

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This chicken pie will keep the family fuelled after those invigorating walks


Philadelphia Chicken and Leek Pie

- submitted by Tess from Loughrigg Lodge

Loughrigg Lodge
  • Serves 4
  • Preparation time - 10 minutes
  • Cooking time - 40 minutes

Ingredients

  • 4 chicken breasts cubed
  • 3 leeks cut into 1cm rounds
  • 1 tablespoonful plain flour
  • 125 ml dry white wine
  • 200ml chicken stock
  • 100g Philadelphia light cheese
  • 1tablespoon chopped parsley
  • 3 to 4 sheets of filo pastry
  • Sesame seeds
  • Olive oil
  • Salt & Pepper

Instructions

Fry Chicken and put to one side

Fry leeks in oil or butter for 5mins sprinkle over the flour

Cook for 2 mins.

Stir in the wine and chicken stock cook until lightly thickened

Add the Philadephia ,return chicken to pan add parsley

Add salt and pepper to taste

Allow to cool then put mixture into oven proof dish

Dab olive oil onto pastry sheets and scrunch up to cover dish sprinkle with sesame seeds

Bake the pie in preheated oven at gas 200c for about 30-35mins until golden

Serve with green veg and new potatoes

It is also good with any combination of fish using fish stock e.g fresh prawns, salmon, smoked cod,or scallops

Cook fish last putting it into the mixture to cook for 10-12 mins stirring slowly.

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A curry to spice up your holiday!


Mountain View Curry

- submitted by Julie from Mountain View

Mountain View Lodge
  • Serves 4
  • Preparation time - 10 minutes
  • Cooking time - 70 minutes

Ingredients

  • Ground nut oil (or other)
  • Diced chicken breast (or alternative meat, veg)
  • Large onion
  • 4 or more cloves garlic
  • 1 inch cube peeled fresh ginger
  • Tin chopped tomatoes
  • Dessert spoon tomato puree
  • 2 fresh quartered tomatoes
  • Small carton/can coconut milk (or plain milk)
  • Fresh lemon
  • White wine vinegar
  • Fresh leaf coriander chopped
  • 2 heap tea spoons coriander
  • 2 heap teaspoons Cumin
  • ½ tea spoon turmeric
  • 1 tea spoon cornflour
  • 1 teaspoon mild chilli powder
  • 1 teaspoon garam masala
  • Basmati rice
  • Garlic nan

Instructions

Heat oil in wok and lightly brown the chicken

Blend together ginger, garlic, onion to a paste and add to chicken - chop finely or grate if you don't have a blender

Add all spices and stir gently

Add juice of ½ lemon and a dash of white wine vinegar if you have it (desert spoon)

Add tin tomatoes /dessert spoon of puree and stir

Add carton coconut milk (reserving 1 tablespon for thickening later) and stir

Add a couple of fresh chopped tomatoes and whatever else you fancy, ie green pepper, chick peas...

Add some chopped coriander

Put lid on and simmer gently for 1 hour, or transfer to casserole dish in oven, or transfer to slow cooker

Thicken with a tea spoon of cornflour mixed with table spoon milk/coconut milk

Serve with some basmati boiled rice garnished with coriander and a wedge of lemon, a garlic nan and a cold glass (or 2!) of kingfisher/cobra beer

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An easy Italian favourite


Fellside Lasagne

- submitted by Donna from Fellside Lodge

Fellside Lodge
  • Serves 6-8
  • Preparation time - less than 30 mins
  • Cooking time - 45 mins to 1 hour

This lasagne is a healthier version of the classic dish, filled with lean beef, peppers and cottage cheese.

Ingredients

  • oil for frying
  • 450g/1lb lean minced beef
  • 1 onion, finely chopped
  • 1 red pepper, deseeded and finely chopped
  • 1 green pepper, deseeded and finely chopped
  • 150g/5oz button mushrooms, sliced
  • 3 tsp tomato purée
  • 2 bay leaves
  • 2 x 400g/14oz cans chopped tomatoes
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • butter, for greasing
  • 300g/10½oz 'no pre-cook' lasagne sheets
  • 300g/10½oz cottage cheese
  • 150g/5oz mature cheddar, grated
  • salt and freshly ground black pepper

To serve

  • green salad
  • garlic bread

Instructions

Preheat the oven to 180C/350F/Gas 4.

Heat the oil in a large frying pan. Add the mince and cook until brown all over, then remove from the pan and set aside.

Add the onions, peppers and mushrooms and fry over a medium heat until softened.

Return the mince to the pan. Add the tomato purée and bay leaves and cook for 5 minutes.

Add the tomatoes and dried herbs and heat to bring to the boil. Reduce the heat to simmer for at least 30 minutes. Season, to taste, with salt and freshly ground black pepper.

Grease a 25 x 20cm/10 x 8in baking dish and line the bottom with pasta.

Remove the bay leaves from the mince mixture and spoon about one third of the mixture onto the pasta.

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More recipes will appear here shortly - do come back to look!

Lodges Location

Guest Comments

"Lovely lodge in a stunning setting. Breakfast on the deck, watching the ponies and listening to the babbling brook was a wonderful start to the day."

"Great lodge and a fantastic location, just wish we'd booked for longer !"

"Thank you for a lovely relaxing holiday - only one complaint - we have to go home!"

Trip Advisor

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