| Valentines Recipe – Chocolate dipped strawberries |
Author:
Chocolate dipped strawberries
Ingredients
- 1 punnet of fresh strawberry’s
- 250g of your favourite chocolate
Instructions
- break up the chocolate and place in a bowl
- in a sauce pan fill half the way up with water and bring to the boil
- place the bowl of chocolate on top of the sauce pan and remove from heat, gently let the chocolate melt
- once the chocolate has melted dip the strawberry in and then place on a chilled plate then place in the fridge
Notes
this is an ideal recipe for two to do……
Valentines Recipe – Chilled chocolate and raspberry cheesecake
| Recipe – Chilled chocolate and raspberry cheesecake |
Recipe type: Dessert
Author:
Chilled chocolate and raspberry cheesecake with a passion fruit and paw-paw salsa
Ingredients
- ** For the cheese cake
- 240g raspberry
- 100g caster sugar
- 1 packet digestive biscuits or marie biscuits
- 100g butter, melted
- 2 tsp. vanilla extract
- 100g chocolate grated
- 600g soft cheese
- 100g icing sugar
- 300ml double cream
- ** For passion fruit and pawpaw salsa
- 2 granadilla
- 1 pawpaw
- 10g castor sugar
- 2g mint
- 1g basil
Instructions
- ** For the cheese cake
- To make the raspberry’s, put the sugar and 3 tbsp. water in a pan. Cook until dissolved then boil until syrupy. Add the raspberries, cook for a minute or two. You want them to soften but not burst. Tip the raspberries into a sieve over a bowl and cool.
- Butter the base and sides of a 22cm spring form cake tin then line with baking parchment. To make the base, whizz the biscuits in a processor to crumbs. Mix with the butter then tip them into the prepared tin and press firmly into the base to create an even layer. Chill in the fridge for 30 minutes. Or you can make in individual bowls
- Mix the soft cheese, icing sugar and vanilla in a bowl until smooth then tip in the cream and mix until combined (it’s better to use a wooden spoon for this as electric beaters will over whip the cream). Stir through the chocolate and half the raspberry’s then spoon onto the base. Smooth the top of the cheesecake. Leave to set in the fridge overnight. Stir the remaining raspberries back into the syrup and chill.
- Take the cheesecake from the fridge about 30 minutes before serving. Release the tin and remove the paper from the sides. Slide the cake onto a plate leaving the base paper behind. Spoon over the raspberry’s and syrup before serving.
- ** For passion fruit and pawpaw salsa
- Cut the granadilla in half and spoon out the seed into a bowl add the finely dice pawpaw
- Finely slice the mint and basil then add to the fruit
- Sprinkle over the sugar and place in the fridge over night
- To serve either spoon over the cheese cake or serve in a bowl on the side
Valentines Recipe – Slow roasted fillet of beef, glazed with balsamic
| Recipe – Slow roasted fillet of beef, glazed with balsamic |
Recipe type: Main
Author:
Slow roasted fillet of beef, glazed with balsamic served with a wild mushroom pureed potato, grilled asparagus and baby spinach
Ingredients
- 500g beef fillet
- 30ml reduced balsamic vinegar
- 20ml olive oil
- 10g English mustard
- Salt and pepper
- 1 bunch young asparagus
- 100g baby spinach (washed)
- ** For the wild mushroom pureed potato
- 300g peeled potatoes
- 50g wild mushroom (finely chopped)
- 5g thyme
- 2g garlic puree
- 20ml olive oil
- 50ml cream
- 20g butter
- 5g parsley chopped
- Salt and papper
Instructions
- Place the peeled potatoes in a pan of water season with salt and bring to the boil, cooking them until soft.
- Once soft drain of water and leave to steam dry for a couple of minutes
- Add cream and butter and mash until smooth and soft
- In a separate pan, heat olive oil add the garlic fry for a minute
- Add the wild mushroom and season to taste
- Finely add the parsley, drain off any excess juice and keep to one side for the roast fillet of beef
- Add the mushroom to the mashed potato and keep warm
- ** For the beef
- Pre heat oven at 140°c
- Brush the fillet with olive oil then in a hot roasting tray seal the fillet
- Brush the fillet with the reduced balsamic and English mustard and place in oven for 30minutes
- After 25 minutes add the asparagus to the fillet and cook for a further 5 minutes
- In a frying pan sauté off the baby spinach drain off any excess juices and place in a serving dish
- Remove the fillet and place on top of spinach and garnish with asparagus
- With the juices from the pan add the mushroom juice, bring to the boil and whisk to create a simple but beautiful sauce