His And Hers Valentines Day Meal....

For Her- Crostini au Gratin with Walnuts Pears

Serves 2

  • ½ baguette
  • 2 tbsp rapeseed oil
  • 150 g/5 oz grated Västerbottensost cheese
  • 200 ml/7 fl oz crème fraiche
  • 2 pears
  • 2 tbsp light muscovado sugar
  • 1 large pack mixed salad e.g. frissée, radicchio and lollo rosso
  • 75 g/3 oz walnuts
  • Salt and pepper
  • Preheat the grill to 250°C/475°F/ High.
  • Cut the baguette into 1 cm/½ inch slices, brush both sides with a little oil and toast under the grill for a couple of minutes until golden brown.
  • Mix the cheese with the crème fraiche and put a dollop on each crostini.
  • Cut the pears into 12 wedges. Brush with oil and arrange with the crostini on a baking tray.
  • Sprinkle a little sugar over both creamed cheese and pears and grill until the creamed cheese is nicely browned.
  • Remove and serve on a bed of lettuce leaves.
  • Scatter with walnuts and drizzle with rapeseed oil if desired. Season with salt and pepper.

For Him-  Luxurious Shellfish Pizzas

Makes 20 small bite size or 2 large pizzas

  • 25 g/1 oz fresh yeast
  • 150 ml/5 fl oz water
  • 1 tsp caster sugar
  • 1 tbsp rapeseed oil
  • 225–275g/8-10oz plain flour
  • ½ tsp salt
  • 1 tbsp fennel seeds or dill seeds
  • 10 scallops
  • 20 fresh mussels
  • 20 scampi
  • 2 sliced red onions
  • 1 pack fresh spinach
  • 150 g/5 oz grated
  • Västerbottensost
  • Black pepper
  • Preheat the oven to 250°C/475°F/Gas 9.
  • Mix the yeast with water warmed to 37°C/98°F.
  • Add sugar, oil, flour, salt and fennel seeds and knead for 10 minutes until the dough is smooth and elastic. 
  • Leave to rise for 30 minutes.
  • Halve the scallops.
  • Wash the mussels and tap them sharply. Discard any that do not shut.
  • Divide the dough into 20 small pieces or make 2 large pizzas. 
  • Roll out each one thinly. 
  • Arrange the filling on top and sprinkle with cheese.
  • Bake for 10 minutes or until the mussels have opened and the pizzas are golden brown. 
  • Sprinkle lightly with pepper.

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Grilled Pear, Endive and Crottin de Chavignol toasts with Caramelised Walnuts....

Serves 4

Prep time 20 minutes
Cooking time 20 minutes
Pre heat grill to medium
Approximate cost per portion £2.50

  • 4 Crottin de Chavignol (mild or mature depending on your taste)
  • 100g walnuts
  • 2 firm pears
  • 4 heads yellow endive
  • 50g brown sugar
  • 2 tbsp icing sugar
  • Juice and zest 1 orange
  • 50mls olive oil
  • ½ baguette
  • 50mls white wine (optional)
  • 2 tbsp pomegranate seeds (optional)
  • 50g basil leaves
  • Runny honey to serve
  • Heat a large non-stick pan on the stove and add in half the sugar.
  • When the sugar starts to brown and caramelise, add in the walnuts pecans.
  • Coat them well in the sugar them pour out on to a plate and allow to cool.
  • Cut the baguette into 8 thin slices.
  • Drizzle with a little olive oil, sprinkle with salt and grill, on one side only until golden.
  • Peel and cut the pears into halves.
  • Remove the core and then cut into 16 wedges.
  • Dust the pears in a little icing sugar and place onto a large flat non-stick tray.
  • Cut the endive in halves and place onto a flat oven to table tray or dish, cut side up with the pears.
  • Drizzle with olive oil, orange zest and half of the orange juice.
  • Place the toasted slices crispy side down onto the tray, with the endive and the pear.
  • Drizzle each slice with a teaspoon of white wine if you wish.
  • This gives a little extra flavour.
  • Cut each Crottin de Chavignol in half and place one, cut side up onto each of the baguette slices.
  • Drizzle with a little more olive oil, sprinkle with salt and pepper and place under the grill for 10 minutes.
  • Once the cheese has started to bubble and melt, the pear is slightly golden and the endive is crispy around the edges, remove from the grill.
To serve,
  • Scatter the walnuts over the grilled salad, tear over a few basil leaves, sprinkle with the pomegranate seeds and drizzle with honey and olive oil.
Recipe and photo credit by-  French Goats Cheese

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Apple and Pear Crumble....

Simple fruit filling, the crumble topping is made from the Jordans Honey Country Crisp and honey, and served with silky soft cinnamon cream...

Prep time: 20 mins

Cook time: 40 mins

Serves 6

  • 125g butter
  • 4 eating apples, thinly sliced
  • 2 pears, thinly sliced
  • 100g honey
  • 80g light brown soft sugar
  • ½ tsp vanilla extract
  • 150g plain flour
  • 100g Jordans Honey Country Crisp
  • 1tsp ground cinnamon
  • 200ml double cream
  • Honey, to serve

  • Preheat the oven to 180 C/ fan 170 F/ Mk 4. 
  • Butter a 1 litre ovenproof baking dish with 25g of the butter.
  • Toss the apples and pears in the honey, 30g of the sugar, and the vanilla extract. Spoon into the baking dish and bake for 10 minutes.
  • Meanwhile, rub together the remaining butter with the flour. 
  • Stir in the remaining sugar, and the Jordans Honey Country Crisp. 
  • Spoon this over the apples and pears in the dish, and bake for a further 30 minutes.

 To serve 
  • Whip the cream until thick, and stir in the cinnamon. 
  • Sweeten with extra honey if desired. 
  • Serve the crumble warm with the cream on the side.

Recipe and photo credits- Jordans Cereals

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Poached Pears in Biddenden Red Wine....

What you need
  • 4 Firm English Pears
  • 200ml (1/2 pt) Biddenden Red Wine
  • 100gms golden caster sugar
  • 1 tsp cinnamon
  • 1 cinnamon stick

How to make
  • Peal the pears leaving the stalks on.
  • Place them in a pan so they fit snugly.
  • Pour over the wine and add the sugar and cinnamon.
  • Gently bring them to the boil and simmer until tender.
  • Serve cold with cream.
Recipe and photo credit by- Biddenden Vine Yards

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