Showing posts with label Valentine Recipes. Show all posts
Showing posts with label Valentine Recipes. Show all posts

Wednesday, 13 February 2013

Orange Chocolate Flapjacks...

My daughter was off school today ill :(

 So with nowhere and it snowing again, I decided to do some baking :)

Here is what I came up with today to finish off the mixed peel from Christmas...

 Makes 4

  •  125g Margarine
  • 125g Golden caster sugar
  • 4 Tablespoons of golden syrup
  • 1 Tablespoon orange juice
  • 175g Porridge oats
  • 75g Self raising flour
  • 50g Mixed orange and lemon peel
  • 1 Teaspoon ground cinnamon

  •  200g White cooking chocolate
  • Chocolate sprinkles

You will need
  • 4 x medium love heart tray

  •  Pre heat oven to 180c 375f Gas mark 5.
  • Grease 4 heart trays.
  • Place the margarine, golden caster sugar, golden syrup and orange juice into a large pan and gently heat until all melted.
  • Remove from the heat and stir in the oats, self raising flour, mixed peel and ground cinnamon.
  • Mix well.
  • Spoon into the 4 trays and press down with the back of the spoon.
  • Bake for around 15 minutes until golden.
  • Remove from the oven.
  • Leave 5 minutes then turn out to cool.
  • Melt the cooking chocolate in a heat proof bowl over a pan of simmering pre boiled water.
  • Once melted place the flapjacks back into the trays and cover the tops.
  • Leave to cool slightly, so not to melt the sprinkles the place them on top
  • Leave to set.

Tuesday, 12 February 2013

Strawberry Shortbread Hearts...

Spoil the one you love with this Valentine's Day recipe...


  • 225g salted butter, softened
  • 100g caster sugar
  • 225g plain flour


  • 200g icing sugar, sifted
  • 4tbsp Rachel's low fat strawberry yogurt 
  • A few drops of pink colouring, if required

Makes 12 biscuits

Preparation time: 10 mins

Cooking time: 10 mins


  • Pre-heat the oven to 150C/300F/Gas Mark 2.
  • Lightly grease a baking tray.
  • Place the butter and the sugar in a mixing bowl and beat together until pale.
  • Add the flour and bring the mixture together until a soft dough is formed.
  • Tip the dough onto a floured surface and using a floured hand gently roll out to ½ cm thickness.
  • Using a heart shaped cutter, cut out the dough and place on the prepared baking sheet.
  • Bake until golden brown for approximately ten minutes.
  • Leave for five minutes on the tray to cool and then transfer to a wire cooling rack to cool completely.

To make the icing 

  • Mix the icing sugar with the strawberry yogurt and beat until smooth, add the colouring and beat again.
  • Using a small piping bag, pipe the strawberry icing within the contours of the biscuit.
  • Allow to set.

Recipe and photo credit by Rachel's

Saturday, 2 February 2013

Valentine Strawberries On A Heart Of Krispy Cake...

Made these with the children and they loved them.

As soon as they were set and ready to eat, they disappeared!!

Time to make some more!!

  • 10 Small strawberries or 5 large cut in half
  • 150g Dark cooking chocolate
  • 20g Rice krispies

You will also need

  • 10 Holed deep silicon heart ice cube tray
  • Grease proof paper


  • Wash, dry and cut (if large) the strawberries leaving the green stalks on for decoration.
  • In a heat proof bowl place the cooking chocolate that has been broken up into pieces.
  • Place the bowl over a pan of simmering pre boiled water.
  • Stir until the chocolate has melted grab the stalks of the strawberries, dip them into the chocolate and place on some grease proof paper.
  • Remove the bowl from the pan and quickly stir in the rice krispys.
  • Place spoonfuls of the chocolate krispy into the heart tray and press them down.
  • Place a strawberry into the centre of the hearts gently pressing them into them so when the chocolate drys it will hold them in place.
  • Leave to cool then set in fridge


  • Once the chocolate has melted do everything quickly before it sets!!


Saturday, 26 January 2013

Blueberry Valentine Hearts : Easy To Make...

Easy to make yourself Valentine chocolates.

These were so easy to make and looks like they've come from the shops!!

 My two oldest sons both said "they look good have your brought them?!!"

 My husband said "wow did you make the chocolate too, " 

"Hold on a minute" I said, "I'm not that good" ...

These are so much fun and the blueberries pop when you bite them against the chocolate.

Now off to see how to make some chocolate to really impress him ...

Makes 14

You will need a 14 holed small silicon ice cube tray

  • 42 Blueberries
  • 50g Good quality white cooking chocolate
  • 150g Good quality milk cooking chocolate

  • Wash and dry the blueberries and place 3 in each of the holes in the ice cube tray.
  • In a heat proof bowl melt the white chocolate according to packet instructions in a microwave.
  • With a teaspoon pour a little over each set of blueberries trying to drip a little chocolate under them to hold them in place once set.
  • Leave to cool.
  • Melt the milk chocolate according to packet instructions.
  • With a tablespoon pour into each well covering all the blueberries.
  • Use the back of a knife to make sure all the chocolate is flat.
  • Leave to cool.
  • Once cool place in a fridge to set.
  • Turn out the chocolates.
  • Enjoy!

Saturday, 29 December 2012

Mini Blueberry Cheesecakes ...

Make these easy, no cook cheesecakes the night before and leave in the fridge.

If you have room, there are some spare for second helpings or just freeze the extras with a little pot of blueberries for another time.

Makes 8

Preparation time: 25 minutes

Cooking time: 4-5 minutes

Chilling time: 5 hours or overnight


Biscuit base

  • 75g (3oz) digestive biscuits
  • 25g (1oz) butter
  • 2 teaspoons golden syrup


  • 300g (11oz) full fat cream cheese
  • 65g (21/2oz) caster sugar
  • 1 lemon, grated rind and juice
  • 200ml (7fl oz) double cream


  • 1 teaspoon cornflour
  • Juice of ½ lemon
  • 2 tablespoons water
  • 40g (11/2oz) caster sugar
  •  200g (7oz) Chilean blueberries


  • Add the biscuits to a small plastic bag, seal the top then crush the biscuits with a rolling pin.
  • Heat the butter and golden syrup in a small saucepan until melted, stir in the biscuit crumbs and mix together.
  • Divide between 8, 75ml (3fl oz) heart shaped sections in a flexible silicone cake mould.
  • Press the biscuits into a thin layer with the back of a teaspoon. 
  • Chill while making the filling.
  • Add the cream cheese, caster sugar and lemon rind to a bowl and whisk together briefly until just mixed.
  • Gradually whisk in the lemon juice and the cream until smooth and thick.
  • Spoon the cheesecake mixture into crumb lined moulds then spread into an even layer and swirl the tops with the back of a spoon.
  • Chill for 5 hours or overnight.

To make the blueberry topping 

  • Add the cornflour to a small saucepan, stir in the lemon juice and mix until smooth then add the water, sugar and blueberries.
  • Cook over a medium heat for 2-3 minutes, stirring until the blueberries are just beginning to soften and the sauce has thickened to become a rich blueberry colour.
  • Leave to cool, cover and chill until ready to serve.

To serve

  • Loosen the edges of the heart moulds and press up from the base, removing the cheesecakes with a small spatula.
  • Transfer to serving plates and spoon the blueberries on top.

Cook’s tip 

If you find the cheesecakes a little tricky to remove from the moulds or haven’t had much time to chill them, freeze for 30 minutes to firm up then try again.

Recipe and photo credit by Seasonal Berries

Thursday, 9 February 2012

Creative Thursday-Valentine Linky....

Creative Thursday Special-

With only a few day's to Valentines day  here is some great ideas to try and if you have a valentine post just add it to the hop....
Pink Valentine Cake
I Heart You Tarts

Wednesday, 8 February 2012

Beetroot & Vanilla Cup Cakes With Rose Butter Icing...

Makes 12 cupcakes

Preparation time: 45 minutes, plus drying time

Cooking time: 20 minutes

You’ll need

For the cupcakes

  • 175g caster sugar
  • 175g unsalted butter
  • 3 large eggs, separated
  • 175g self raising flour
  • 175g plain cooked (vacuum packed) beetroot, drained (hold a few drops of juice back to use as colouring) and pureed
  • 1 tbsp vanilla extract

For the icing

  • 300g Icing sugar
  • 150g unsalted butter, slightly softened
  • a few drops rose flower water, to taste
  • a few drops beetroot juice, to colour

For the crystallized rose petals
  • 3 organic pink roses, separated into petals
  • 1 egg white
  • Caster sugar (a sprinkling)

What to do

  • Make the crystallized rose petals the day before you want to serve the cupcakes. 
  • They will keep in an airtight box for a few weeks. 
  • Lay out a piece of silicon-coated baking paper on a tray. 
  • Pick through the petals and choose the 12 loveliest looking ones and lay them on the tray. 
  • Brush gently with egg white and sprinkle all over with caster sugar. 
  • Allow to dry in a warm place for 8 hours before using.
  • When you are ready to make the cupcakes, preheat the oven to 180˚C/Gas Mark 4.
  •  Blend together the sugar and butter until light and creamy. 
  • Add the egg yolks, flour, pureed beetroot and vanilla and beat until smooth.
  • In a clean bowl whisk the egg whites until fairly stiff. 
  • Take a large spoon of egg white and beat into the cupcake mixture to loosen it a little. 
  • Then, using a large metal spoon fold the remaining egg whites gently through the mix, taking care not to over beat.
  • Spoon the mixture into 12 cupcake cases and bake in the oven for around 20 minutes, or until the cakes are firm to the touch. 
  • Remove and cool on a wire rack.
  • To make the icing, beat the icing sugar and butter together, either in a food mixer or by hand with a wooden spoon. 
  • Add a few drops of rose flower water to taste, and a few drops of beetroot juice to colour the icing.
  • Spread generously or pipe over the cooled cupcakes and top each with a rose petal.

About this post -

Recipe and photo credit by  Love Beetroot

Sunday, 5 February 2012

Pink Valentine Cake....

Before topping had set

After topping has set


  • 150g Self raising flour
  • 150g Caster sugar
  • 150g Margarine
  • 2 large eggs
  • 1 tsp Baking powder
  • Few drops red food colouring


  • 100ml Double cream
  • 2 tbsp Strawberry jam


  • 150g White cooking chocolate
  • 125ml Double cream
  • Few drops red food colouring


  • Pre-heat the oven to 180c 350f or gas mark 4
  • Grease and line the bottom of a medium size heart shape backing tin.
  • Cream the margarine and sugar together and add few drops red food colouring.
  • Beat in the egg adding a little flour at a time until all mixed in.
  • Place the mixture in the tin and cook for about 30 minutes until golden in colour,well risen and firm to touch.
  • Leave to cool 10 minutes then transfer to a wire rack to cool completely.
  • Using a sharp knife slice the cake horizontally and spread one half with jam.
  • Whip the cream and spread over the other half and sandwich back together.
  • In a pan place the double cream,cooking chocolate and few drops of food colouring in a pan over a low heat and stir until melted.
  • Remove from the heat and leave to cool stirring occasionally.
  • Spread the cooled mixture over the cake and leave to set in a refrigeater for a few hours or overnight until set.
  • Enjoy !!

Linking this post to some great craft hops  here

Wednesday, 1 February 2012

Viva Strawberry & Cinnamon Toasties...

The prefect breakfast in bed recipe! Surprise your Valentine with this easy yet impressive toastie, which is also delicious made with fruit bread.

Serves 2

Preparation time: 2 minutes

Cooking time: 5 Minutes

You’ll need

4 Viva strawberries

4 slices of brioche or white bread

1tbsp sugar

40g unsalted butter at room temperature

1 tsp cinnamon

What to do

1. Slice the strawberries and add a sprinkle of sugar, crush them a little with a fork and set aside, leaving a couple of slices whole to decorate at the end.

2. Switch on your toastie maker to warm up then butter the brioche with a thin layer of butter. Beat the remaining butter and sugar with the cinnamon.

3. Put two piece of bread, butter side down, into the toastie maker. Spread the cinnamon butter on the exposed sides then top with slices of strawberry. If lots of juice has come out of the strawberries leave that behind in the .

4. Put the two remaining pieces of brioche on top, butter side up and close the lid of the toastie maker. Once the toasties are done, remove them from the machine and cut each into two triangles. Leave them for a few minutes to cool a little then serve with the strawberry slices placed over the top.

 Notes: If you don’t have a toastie maker you can toast one side of each slice then spread with the cinnamon butter. Make the sandwich with the toasted bread facing in and turn it in a hot frying pan to brown the outside and warm through.

Guest Post Credits-  Viva Strawberries

Tuesday, 31 January 2012

Pink Grapefruit And Greek Yoghurt Soufflé With Passion Fruit...

A hot, well risen soufflé fresh from the oven always impresses dinner guests. Teamed with pink grapefruit juice and passion fruit, this is the ultimate winner for a steamy Valentine desert!

Prep time: 30 minutes

Cooking time: 12-14 minutes

Serves: 2


125g TOTAL Classic Greek Yoghurt

A little melted butter and caster sugar for lining the moulds

3 egg yolks

60g sugar

15g flour

15g corn flour

125ml pink grapefruit juice

3 egg whites

40g caster sugar

1 passion fruit


1. Preheat the oven to 375F/190C/Gas Mark 5.

2. Grease two soufflé moulds with the melted butter. Dust with caster sugar and put in the fridge to cool.

3. To make the crème patisserie, mix together the egg yolks, sugar, flour and corn flour to form a paste.

4. Meanwhile, in a saucepan bring the pink grapefruit juice to the boil. Remove from the heat and fold in the egg mixture and yoghurt to form a thick custard. Return to the heat and cook on a low setting for 5 minutes whilst stirring constantly.

5. Place this mixture to the side and allow to cool.

6. To make the meringue, whisk the egg whites and caster sugar until the mixture stands up in soft peaks.

7. Mix a third of the peaked egg whites into the crème patisserie to make a soft creamy texture.

8. Very gently, fold in the remainder of the egg white mixture to retain as much air and lightness to the soufflé as possible.

9. Scoop out the pulp from the passion fruit and divide into the bottom of the soufflé moulds. Fill a piping bag with the soufflé mixture and carefully pipe into the moulds, filling to the brim. Smooth the tops and run your thumb around each, just inside the rim (this helps rising).

10. Place in the middle of an oven (preferably fan assisted) for 12-14 minutes.

Nutritional Information

459 Calories
12g Protein
15g Fat
7g Saturated Fat
69g Carbohydrate
58g Sugar
0.3g Salt

Guest Post Credits-  Total Greek yoghurt

Saturday, 28 January 2012

Pistachio and raspberry love hearts....

Valentine special

These wonderfully indulgent meringue hearts are sure to melt your Valentine’s heart.

They have been piped into shape; if you don’t have a piping bag, spread into heart shapes with a round bladed knife. The meringues can be made the night before and kept in cool dry place. Add the cream and raspberries about 45 minutes before serving.

Serves 2

Preparation time: 15 minutes

Cooking time: 1 hour

Finishing time: 10 minutes


  • 1 egg white
  • 50 g (2 oz) caster sugar plus 1 tablespoon
  • 15 g (1/2 oz) pistachio nuts, very finely chopped
  • 100 ml (31/2 fl oz) double cream
  • 1 teaspoon grated lime rind
  • 2 tablespoons sparkling white wine, optional
  • 100 g (4 oz) raspberries
  • 1 tablespoon redcurrant jelly
  • 1 teaspoon lime juice


  • Preheat the oven to 110°C, 225°F, gas mark half.
  • Draw 4, 8 cm (31/2 inch) heart shapes on to a piece of non-stick baking paper then use to line a baking sheet.
  • Whisk the egg white in a large bowl until stiff but still moist looking peaks and you feel confident enough to turn the bowl upside down without the egg whites sliding out.
  • Gradually whisk in the 50 g (2 oz) sugar, a teaspoonful at a time until it has all been added then whisk for two more minutes until very thick and glossy.
  • Fold in the pistachio nuts then spoon the mixture into a piping fitted with a 1 cm (1/2 inch) plain piping tube. 
  • Pipe a border around each heart shape then fill in the centres of two of them. 
  • Use any remaining mixture to make a spare heart in case of breakages.
  • Bake for about 1 hour or until the meringues are firm and can be peeled off the paper easily, then leave to cool still on the paper.
  • When ready to serve, whisk the cream with the remaining 1 tablespoon of sugar and the lime rind until just beginning to hold its shape then gradually whisk in the wine, if using, until thick once more.
  • Transfer the filled in meringue hearts to a serving plate, top with the cream then arrange the raspberries on top, adding the heart shaped frames at an angle. 
  • Warm the redcurrant jelly with the lime juice in a small bowl in the microwave for 10-20 seconds then stir until smooth. 
  • Drizzle over the raspberries just before serving.

There will be loads of Spring berries from Spain around for Valentine’s ....

Recipe and photo credit by - Seasonal Berries

Thursday, 26 January 2012

Flamed Strawberry and Chocolate Crepes...

Preparation Time: 30 mins

Cooking Time: 10 mins

Serves 2


  • 20 strawberries chopped into quarters
  • 2 x 125g pots Alpro soya chocolate dessert
  • Splash of kirsch or brandy
  • 2 eggs
  • 115g all purpose flour
  • 1/4 tsp salt
  • 100ml water
  • 100ml Alpro soya milk alternative
  • 10g butter
  • Icing sugar for dusting


  • Whisk together the eggs, flour and salt.
  • Then add the soya milk and water until you have a smooth batter mixture.
  • Using a good nonstick frying pan, heat a knob of butter and pour in enough mixture to coat the pan so it makes a nice thin crepe.
  • Loosen with a spatula and flip to cook on both sides.
  • Continue to make 4 crepes.
  • In another small frying pan add the strawberries and a splash of brandy or kirsch and cook for 30 seconds.

  • To serve take a dessert spoon of the Alpro soya dessert and using the back of a spoon, smooth over the crepes, fold in half and then again into quarters. 
  • Continue with the rest of the crepes and top with the strawberries and a dusting of icing sugar. Serve two crepes per person.

About this post -

Recipe and photo credit by Alpro soya

Raspberry Shortcake Hearts

Preparation Time 20 minutes

Baking Time 15 minutes

Portions 6


  • 150 grams Allinson Wholemeal Self Raising Flour
  • 25 grams Ground Rice
  • 50 grams Billington’s Light Muscovado Sugar
  • 1 Lemon Finely grated zest
  • 150 grams Butter (chilled) cut into pieces
  • 125 grams Mascarpone cheese
  • 1 tbsp Billington’s Golden Caster Sugar
  • 1 Silver Spoon Create Natural Almond Extract drop
  • 200 grams Raspberries
  • 1 tbsp Billington's Golden Icing Sugar


  • Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. 
  • Put the Wholemeal Self Raising flour into a processor with the ground rice, Light Muscovado Sugar and lemon zest.
  • Add the butter and blitz for a few seconds until the mixture turns into crumbs, then continue blending until the dough forms into a ball.
  • Roll out on a lightly floured surface and stamp out 6 heart shapes using a 5cm cutter, put onto a greased baking sheet or into a flexible heart shaped moulds.
  • Bake for 15 minutes until the shortcake is pale brown and thoroughly cooked through. 
  • Remove from tray or moulds and cool on a wire rack.
  • Meanwhile, mix together the mascarpone cheese, Golden Caster Sugar and almond extract.
  • Split the shortcakes and serve with a generous dollop of mascarpone, some raspberries and a sprinkling of golden icing sugar.

Guest Post Credits-  Baking Mad

Mini Heart-Shaped Chocolate Cake ...

Preparation Time 20 minutes

Baking Time 30 minutes

Portions 4


  • 125 grams Chocolate, good quality dark
  • 3 tbsp Milk
  • 150 grams Butter softened
  • 150 grams Billington's Golden Caster Sugar
  • 3 Eggs
  • 200 grams Allinson Nature Friendly Plain White Flour
  • 1 tbsp Cocoa Powder
  • 1 tsp Baking Powder
  • 0.25 tsp Bicarbonate Of Soda
  • 100 grams Silver Spoon Create White Chocolate Flavour Cake Covering
  • 140 grams Butter
  • 140 grams Billington’s Golden Icing Sugar
  • Food clourings  and sweets to fininsh


  • Preheat the oven to 180°C, Fan oven 160°C /gas 4.
  • Butter and flour the sides of four 10 cm heart shaped tins and line the bases with greaseproof paper.

For the cake

  • Snap the chocolate into chunks and place in a bowl. 
  • Add the milk and sit the bowl over a saucepan of gently simmering water and heat until the chocolate has melted. 
  • (Make sure the bottom of the bowl doesn’t touch the surface of the water.) 
  • Set aside to cool slightly.
  • Beat the butter until very soft then add the caster sugar and continue to beat until the mixture is pale and fluffy. 
  • Beat in the eggs, one at a time, and then fold in the melted chocolate.
  • Sift in the flour, cocoa powder, baking powder and the bicarbonate of soda, and fold in gently to mix.
  • Divide the mixture between the tins and bake in the oven for 25 minutes, or until a skewer inserted into the middle of each cake comes out clean.
  • Remove the cakes from the oven and allow to sit for five minutes before turning them out of their tins and placing them on a wire rack to cool. 
  • When cool slice the cake in half.
  • For the chocolate butter icing Melt the chocolate in the microwave on High for 1½ minute, stirring halfway. 
  • Leave to cool. 
  • Beat the butter and icing sugar in a large bowl until creamy. 
  • Beat in the chocolate until smooth.
  • Spread the butter icing on the bottom half of the cake and sandwich with the other half.
  • Make some coloured icing Sugar and decorate with sweets.

Recipe and photo credits-  Baking Mad

Saturday, 21 January 2012

Almond Cookies with Cherry Yogurt Icing...

Makes around 20 cookies

  • 175g organic plain flour
  • 100g butter, at room temperature
  • 50g caster sugar
  • 4 tbsp organic cherry yogurt
  • 50g blanched almonds, roughly chopped
  • 100g icing sugar

  • Preheat the oven to 190°C, Gas mark 5.
  • Sieve the flour into a bowl.
  • Cut the butter into small chunks and add to the flour, rubbing in until the mixture resembles breadcrumbs.
  • Stir in the sugar, almonds and half the yogurt.
  • Grease two baking trays and place spoonfuls of the mixture onto the trays, pressing down to form thick cookie shapes.
  • Bake in the oven for 20–25 minutes until golden-brown, then turn out to cool on a wire rack.
  • Sieve the icing sugar and mix in the remaining yogurt, adding more if necessary, to make a runny icing.
  • Ice the biscuits using a teaspoon or palette knife and leave to set.

For Valentine’s Day cookies

  • Roll out the dough and cut into heart shapes, bake as before and make the icing slightly thicker by adding an extra 35–50 g icing sugar.

Recipe and photo credits- Why I Love Organic

Wednesday, 18 January 2012

Valentines Recipes for Made with Love...

Rocker feller oysters with bacon

Matt's Recipe For Made With Love…..


  • 12 oysters – shucked. Loosen the oyster in one shell and discard the other.
  • Lay then on a baking tray lined with rock salt
  • 75g butter
  • 1 small onion – finely chopped
  • 150g fresh spinach – wilted and then chopped and drained of all water
  • 5 rashers of streaky dry cured bacon – chopped and fried until crispy
  • 25g grated parmesan cheese
  • 50gm natural breadcrumbs
  • 2 tablespoons chopped parsley
  • Salt and pepper


  • Melt the butter in a frying pan and add the onion – cook gently for 5 minutes.
  • Add the spinach and mix well. Season with some salt and pepper.
  • Divide this mixture amongst the oysters.
  • Top with the crispy bacon.
  • Mix the parmesan, breadcrumbs and the parsley together and then sprinkle this over the top.
  • Heat your grill to high and place the oysters underneath – and cook until bubbling and golden brown

Chocolate mess (recipe by Lotte Duncan)

This has been named Chocolate mess, perhaps because it’s not the prettiest of puddings. What it is though, is a tribute to store cupboard ingredients and the ability to make grown men weep with joy when they eat it!

As it’s so quick to make, you don’t really need to assemble it in advance but it will keep quite happily for a couple of hours if you want to be organised and make it ahead of time.

Serves 8


  • 200g/7oz dark chocolate, broken into pieces
  • 200g/7oz milk chocolate, broken into pieces
  • 1kg carton readymade (county next to Cornwall!) custard
  • 250g bag amoretti biscuits, crushed
  • 4 tablespoons dark rum, amaretto or Tia Maria (optional)
  • 570ml/1 pint double cream
  • 2 milk chocolate flakes, broken up


  • Place the dark and milk chocolate pieces in a heatproof bowl and melt it in the microwave or over a pan of simmering water.
  • Leave to cool for 5 minutes.
  • Warm the custard gently in a saucepan and stir in the melted chocolate and mix well.
  • Using individual serving bowls crumble a few amoretti biscuits in the bottom of each bowl.
  • Drizzle with a good dash alcohol.
  • Add a layer of chocolate custard over the top.
  • Add another layer of crushed biscuits (reserving a few for the top), more rum and then the rest of the custard.
  • Lightly whip the cream to the same consistency as the custard.
  • Using a large metal spoon, gently fold half the crushed chocolate flakes into the cream.
  • Spoon this over the custard.
  • Sprinkle with the remaining chocolate flakes and the remaining crushed amaretti biscuits.

Matt's Recipe For Made With Love

Hollywood’s Kiss and Tell Martini


  • 3 parts Champers
  • 2 parts vodka
  • 1 part Pom pomegranate juice
  • Squeeze of lime.


  • In a shaker mix ice, along with vodka, lime and Pom juice.
  • Shake vigorously so it froths.
  • Pour into martini glass.
  • Top with a little champagne and garnish with a pomegranate seeds
  • Can be poured into a flute if you like the look of it instead.

Recipe and photo credits- Food Network

Tuesday, 17 January 2012

Belvoir Fruit Farms Cranberry Cupcakes And Raspberry Blush....

Belvoir Fruit Farms Cranberry Cupcakes...

Prep: 20 mins Cook: 20-25mins Makes 12


  • 150g/5oz plain flour
  • 100g/4oz caster sugar
  • 7.5ml/1 1/2 tsp baking powder
  • 100g/4oz soft butter
  • 75ml/5tbsp Belvoir Cranberry cordial
  • 2 large eggs

For the icing

  • 225g/8oz icing sugar
  • 75g/3oz soft butter
  • 30ml/2tbsp cranberry cordial
  • pink sprinkles to decorate


  • Preheat the oven to 180C/Fan 160oC/350oF/ Gas Mark 4. 
  • Line a 12 hole deep muffin tin with large paper cases and place the tin on a baking tray.
  • Sift the flour, sugar and baking powder together into a large bowl. 
  • Add the butter, cordial and egg, then use an electric whisk on slow to blend the mixture together. 
  • Once it has come together whisk on top speed for 1 minute.
  • Divide the mixture between the cases, filling each two thirds full. Bake for 20-25mins or until risen and firm to the touch. 
  • Cool in the tray for a few minutes before transferring to a wire rack to cool completely.

For the frosting

  •  Sift the icing sugar into a large bowl, add the butter and cranberry cordial and use the electric whisk on slow, to bring the ingredients together. 
  • Then increase the speed and whisk for 1 minute or until the mixture is fluffy.
  • Use a round bladed knife to spread, or piping bag fitted with a star shaped to pipe each cupcake with the icing and decorate with sprinkles or your choice of toppings.

Belvoir Fruit Farms Raspberry Blush


  • 50ml Hendricks Gin
  • 5 Raspberries
  • 3 Lime Wedges
  • 15ml Raspberry & Rose Cordial
  • 75ml Lychee Juice


  • Add all ingredients to a cocktail shaker and shake with plenty of ice, strain into a hiball glass over fresh cubed ice and garnish with a lychee and raspberry on a stick.

 Recipe and photo credits- Belvoir Fruit Farms

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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