Love Love Love!

Unless you’re living on a remote island without any media, you’ll know that St Valentine’s Day is just around the corner.  As we’re being bombarded with heart-shaped novelties, cheesy cards & rows of roses everywhere, the story of the real St Valentine has always fascinated me.  One legend in particular says when he was in prison (apparently something to do with secretly marrying couples against the wishes of the Emperor of Rome at the time), Valentine befriended the Jailer’s Daughter.  Just before his execution, he left her a note signed “Your Valentine”.  Maybe that was the birth of the Valentine’s card, who knows!

When you’ve got the love bug, you can’t resist showering your beloved with tokens of your affection!  All love should come from the heart & it should be personal (let’s face it, anyone can buy something from a shop), which is why a romantic home-cooked dinner à deux can be rather appealing.  Making a romantic three course dinner for your beloved just requires a little imagination & preparation time.  I’ve put together a simple menu for you, with some easy to make recipes (most of them can be made in advance too, so you can spend a bit of time pampering yourself before your date arrives).  Before you do any kind of shopping or cooking, it would be a wise idea to ask if your Amour has any food objections, allergies or requirements.  They might not like certain foods & the last thing you want to do is serve it to them!   

If you have a few minutes free, why not make a couple of floral centrepieces for your table too – half fill a couple of pretty glass jars with seashells, fill up 3/4 of the way with water & put in some herbs, a couple of roses & some sprigs of gypsophila flowers.  The seashells help stabilise the roses so they stay put & don’t move around.  Candles are fine, but you don’t want to be worrying about putting them out later (if dinner goes well, you might be distracted!).

Now because this blog is a little bit longer, I’ve split it into three sections: starters, mains & desserts.  Here’s your menu:

Bite-sized Beetroot & Feta Heartlets to start, then
Honey & Lemon Chicken Thighs (for your Honey), accompanied by
Love Apple Focaccia & Roasted Romantic Vegetables, followed by
Warm Chocolate Fondue with Raspberry & Strawberry Ice-Cream.

Firstly, starters orders!  You want something you can prepare in advance, nothing that needs stirring or that’s going to take your attention from your delightful date.  Bite-sized beetroot & feta heartlets take about 20 minutes to make & are light enough for a starter, plus the pastry cases can be baked the day before, then filled & baked just before your date arrives.  Now I’ve got a blog dedicated to this recipe that gives you all the info you need, so have a look at “Beetroot to Yourself” – here’s the link:

If you don’t have any heart-shaped baking cases, just cook a regular sized tart then use a heart-shaped cookie cutter to make lots of little lovehearts!  Arrange on a large platter as nibbles to serve with a glass of something nice, or you could just pop a couple on individual plates with a few salad leaves as a starter.  A little tip for you: by adding a little more cream cheese to the mixture & less beetroot, you can make the colour a romantic blush pink (well it is Valentine’s Day!).

Next, the main attraction!  As it’s a Valentine dinner, we really should keep the courses quite light (because falling asleep after dinner with your buttons undone is not going to get you another date!).  This recipe for Love Apple Focaccia is really simple & can be prepared in advance, so that when your date arrives you can give them your undivided attention!  Here’s a bit of romantic trivia for you: tomatoes were known as “love apples” & the French called them pommes d’amour.  In history, apparently they were once considered an aphrodisiac because of their beautiful heart shape, making them quite appropriate for Valentine’s Day!  This can be baked earlier in the day & pre-pampering (you’re going to work up a sweat with this one).  Aprons on!

What you need:

500g Strong White Bread Flour (plus extra for kneading & dusting)
15g Dried Yeast (or 12g fresh if you prefer)
Half a teaspoon ground Sea Salt
300ml Lukewarm Water (dip a finger in it & it should be just warm)
2 tablespoons Extra Virgin Olive Oil (plus extra for drizzling)
Half a punnet of Baby Plum or Cherry Tomatoes, washed & halved (you need the other half punnet for the roasted veg later)
1 sprig Rosemary (fresh or dried, chopped)
3-4 cloves Fresh Garlic, chopped finely
Sea Salt & Black Pepper
Coarse Semolina (optional – for your baking tray)

What to do:

In a large mixing bowl, tip the flour, salt & yeast together & give it a good stir.

Add the olive oil & the lukewarm water, giving everything a firm mixing until all the ingredients form a soft, sticky dough.

Tip onto a lightly floured worktop & knead for ten minutes (your arms will be lovely & toned!).  The dough might need a little extra flour occasionally as you’re doing this – be careful not to overdo it, otherwise it will alter the recipe & not be very pleasant.  Remember, the effort you put into the kneading now will result in a fluffy, risen bread later, so give it some elbow grease!

Once kneaded, sprinkle a little flour into the bottom of the mixing bowl & pop your dough back.  Drizzle a little olive oil onto a sheet of clingfilm & loosely place over the top of the bowl, put that on a tray & place in a draught-free place to rise for an hour (I usually put mine in the airing cupboard).

Preheat the oven to 220*C & prepare a large baking tray by sprinkling a little coarse semolina across it or just a little flour, or a little of both.  Your oven will need at least an hour to get hot enough.

When your focaccia dough is ready, it will have doubled in size.  Simply take the oiled film off & tip your dough onto a lightly floured work surface, making sure you scrape any remnants of dough from the bowl (you’ve put a lot of work into this, so don’t waste any!).

To knock out any large bubbles that may have formed, give it three good throws onto the worktop.  Then roll out & stretch until it is the size of your tin & about half an inch thick.

Carefully place your dough into the tin & drizzle olive oil across the top, gently smoothing it across with your hands.  Using your knuckles, make indentations all over the top of the dough.

In these little indentations, place half a tomato & dot them all around your focaccia dough, spacing them out evenly.

Sprinkle the chopped garlic all over the top, along with the Rosemary, a bit of black pepper & a pinch of sea salt crystals, sprinkled on top like sparkly shards (everyone likes a bit of sparkle).

Bake in the top of the oven for about 10-12 minutes, until the bread has risen & turned golden, with crispy, dark tomato skins.

To check if your focaccia is cooked, lift it up carefully at one end & tap the bottom – if it sounds hollow, it’s ready!  Remove from the baking tray & place on a wire rack.  While it’s still warm, drizzle with a little more olive oil & leave to cool.  Try not to eat any before your date arrives!  When it’s cooled, wrap in clingfilm to keep it from going stale.

Now, onto the other elements of your main course – let’s start with preparing the roasted vegetables, ready for later.  If there are any here that you don’t like, just replace them with ones you do like.  Ready?  Here goes!

What you need:

1 each of Red & Yellow Peppers, deseeded
1 large Courgette, top & tailed
1 Red Onion, top & tailed
Large handful of Mushrooms, wiped & clean
Half a punnet of Baby Plum or Cherry Tomatoes
Extra Virgin Olive Oil
Freshly ground Black Pepper
A little Sea Salt
Oregano (dried is fine)

What to do:

Get a large roasting tin.  Prepare the peppers first – wash, deseed & chop into chunky pieces.  Chuck them in the tin.

Next, prepare your courgette – wash, top & tail, then slice on a slant into quarter inch thick slices.  Cut these slices in half lengthways & add to the peppers in the tin.

Wash & dry your baby tomatoes, cut into halves & add to the tin.

Wipe the mushrooms, trim the stalks & cut into quarters or halves if smaller.  Add them to the tin!

Top & tail the onion, take off the outer skin, then cut into thick slices & cut these into chunky pieces.  Again, add to the tin.

Drizzle all over with a little olive oil & give everything a stir, so that all the veg mix together.  Sprinkle some pepper on (don’t go mad here – you only need a little) & add a couple of pinches of dried Oregano across the top.  Really important bit:  do not add any salt until you are just about to cook it, otherwise your veg will become watery, mushy & un-roastable.  Just add a pinch before it goes in the oven.

Cover with cling film & leave in a cool place until later – you can always pop it in an airtight container in the fridge until dinner time, then tip into the tin just before roasting.  If you’re going to present your main course in the roasting tin with the chicken, you could put some of the veg onto metal skewers at this stage, so you can place them around the chicken when cooked.  That way you can serve your date at the table.

Finally, it’s time to prepare your chicken thighs.  This is one of those “chuck it all in a dish & bake” kind of meals & doesn’t need you to stand over it.  Hands washed & apron back on!

What you need:

6-8 Chicken Thighs, skin on & bone in (yes, 6-8 because … leftovers!)
1 large Lemon (make sure it’s ripe – the riper the lemon, the juicier it is)
4 cloves Garlic
Extra Virgin Olive Oil
1 Sprig Fresh Rosemary (or fresh Thyme sprigs, just use a handful)
Sea Salt & Black Pepper for seasoning
2 tablespoons Runny Honey

What to do:

Preheat the oven to 200*C.  Get yourself a large roasting tin & put the chicken thighs in, skin side up.  Usually, I get a pair of scissors & trim off any excess skin.  Drizzle the chicken with a little olive oil.

Cut the lemon into quarters & give each one a gentle squeeze over the chicken pieces, then put in the roasting tin around the chicken.

Get the unpeeled garlic cloves, give them a bash with the back of a knife & chuck them in around the chicken.

Rip up the Rosemary into four smaller sprigs & chuck that in with the chicken too.

Season the chicken with the salt & pepper, then put the roasting tin in the middle of the oven & roast for about 25-30 minutes.

At this stage, take the chicken out & it should be crisping up nicely on top.  Use a spoon to drizzle honey over the chicken pieces & return to the oven for another 5-10 minutes or so.  When it’s cooked, stick a metal skewer or sharp knife in the thickest part – the juices should run clear.


Remove from the oven, place on a rack & cover with foil, giving it a chance to rest.  It is important to rest any roasted meat after cooking, so that it becomes tender.  Generally, you can leave it to rest for the same length of time it took to cook.

While that’s resting, turn up the oven to 220*C & put the vegetables in to roast, adding a tiny sprinkling of sea salt just before you do.  These

take about 20 minutes, just give them a shake about halfway through cooking.

If you want to add something extra, why not thread a few baby potatoes (skin on) onto a couple of metal skewers & roast them directly on the rack with the vegetables (they take about the same time, maybe five more minutes, depending on size).  Just pull them off the skewers when ready – give them a gentle squeeze & they should be soft on the inside & crispy on the outside, then serve with splodges of butter for mashing in.

By the time your vegetables are roasted, your chicken will be rested nicely & ready for serving.  Time to get your gorgeous courses to the table!  Slice the focaccia into thick, fluffy fingers & place on a plate with a small dish of extra virgin olive oil & a few drops of balsamic vinegar in for dipping.  Then plate up your chicken with a generous spoonful of the roasted vegetables on the side (or a skewer of veg if you’re serving at the table), with a few buttery, baby baked potatoes.

After all that luscious loveliness, you will need a delicious dessert that can top it off with ease & this dessert duo will get you plenty of Brownie points with your date (it’s essentially finger food), plus it can be prepped well in advance.  It’s a hot & cold dessert – warm, silky chocolate fondue & frosty fruit ice-cream!  Here’s the first stage – you will need your blender for this, a couple of plastic tubs with lids & space in your freezer. 

What you need:

500g Greek Yoghurt
250g frozen Raspberries
250g frozen Strawberries
Juice & Zest of half a Lemon (unwaxed & washed)
1 or 2 tablespoons Runny Honey

What to do:

Put the fruit & yoghurt in the blender & pulse a few times to break up the fruit.  The strawberries may cause it to clog, so get a plastic spatula (not a metal one, or your date might end up being a Paramedic) & give it a stir around between pulsing if necessary.  It will thicken up pretty much immediately, so take it steady.

Add the rest of the ingredients & whizz up to create a creamy, frozen flurry of fruitiness!  Tip into a couple of plastic tubs – only fill up to halfway, leave the lids off & put them in the freezer for half an hour.  Lick the spoon (because you need to taste it & it’s Chef’s perks).

Remove from the freezer, give everything a stir through with a fork to break up any pieces of ice that may have formed, then put the lids on & return to the freezer until dessert time.

Take a tub out of the freezer about ten minutes before serving, so that it softens slightly.  Here’s a tip for serving:  boil the kettle & pour a little hot water into a mug, stick a serving spoon in for 30 seconds & scooping your ice cream will be so much easier.

Now onto the second stage of your delectable dessert:  gorgeously gooey chocolate sauce to make your fondue!  I make jars of this to spread on toast & for decorating cupcakes.  It keeps for ages in the fridge (well, if you hide it in the veg drawer it does).  This one just needs a saucepan & a spoon.  Let’s get chocolatey!

What you need:

4oz softened Salted Butter
8oz Chocolate
14oz can of Sweetened Condensed Milk

What to do:

Put everything into a saucepan & heat gently to melt, stirring carefully until fully combined.

Once everything has melted into a dark, delectably dense pan of silky deliciousness, it’s done.  Store any leftovers in a sterile jar in the fridge & spread on toast when you fancy it.  As this sauce takes about five minutes to make, you can prepare it just before your date arrives & pour into a serving bowl to cool slightly (nobody likes being served a bowl of molten chocolate).  Place your bowl of beautiful chocolate fondue on a plate, surrounded by bamboo skewers of strawberries, marshmallows & pineapple pieces, ready for dunking & drizzling onto refreshing scoops of softened strawberry & raspberry ice-cream.  You could pile ice-cream into wafer cornets & drizzle chocolate sauce on top, or dip strawberries in & feed them to your Amour.  It’s your evening, so share the chocolate!

Now that’s the dinner done, there’s just the dishes (but they can wait, there’s kissing to be done!).  Have a fabulous Valentine’s Day, Lovers!  Stay hungry 😉 x ❤ x


Beetroot To Yourself

This time of year gives us some stunning pink sunsets & amazing natural colours to brighten up our meals on those frosty days.  The fruits are dark, rich & intense; the vegetables are vivid, flavoursome & versatile.  It’s Nature’s way of getting those essential nutrients into us via such attractive packaging (most of which you can eat too!).  Working or not, lunches can often be random sandwiches with questionable fillings, or pasties filled with even more questionable meat.  Sometimes we need to set aside half an hour to whip up something a bit more substantial than a shop-bought sandwich from the local garage on your way to work (I’m not judging, we’ve all done it).

There are some things I really don’t like – rude people, empty jars put back in the fridge & beetroot.  Growing up, my parents ate beetroot & so did most of my friends, but I really couldn’t abide the taste.  My Mum would slice it so prettily, lay it on a delicate plate surrounded by salads & dishes full of delectable delicacies, trying to entice me to taste some (it didn’t work).  One so-called friend actually put it in a health drink to get me to try it (it didn’t end well).  Then a couple of years ago, someone gave me a savoury tart recipe to try with beetroot in it, so I decided to give it another go.  If I didn’t like it, my Husband would eat it (he likes beetroot).   Plus, beetroot has all those important vitamins, minerals & heavy metals that are good for you (I don’t mean Metallica or Iron Maiden, I’m talking folic acid, iron & copper).

This savoury tart is crammed full of luscious cheese & finely chopped beetroot adorns the filling with beautiful deep amethyst & magenta colours.  Everyone knows how much I love cheese, so I began my experiment with a positive attitude.  I adapted the recipe, mainly because my experience with grating anything by hand usually ends up with me grating my knuckles or a fingernail.  The original recipe had grated beetroot & just one cheese, so I’ve added a few more to give it a more rounded flavour & it’s good to use up various bits of leftover cheese (apparently leftover cheese is a thing in some homes!).

What you need:

For the Filling:
2 medium-sized Beetroot, drained & chopped finely
100g Feta Cheese, crumbled
1 tablespoon Cream Cheese
1oz grated Parmesan
1oz grated Grana Padana
2oz grated Cheddar (mild or medium)
3 large Eggs
Splash of semi-skimmed Milk
Freshly ground Black Pepper
Fresh Thyme (just a couple of sprigs is sufficient)

For the Pastry:
6oz Self-Raising Flour (plus extra for rolling out)
2oz Salted Butter (room temperature, cut into chunks)
1 large Egg

[You will also need a bit of extra butter & flour for preparing your tin]

What to do:

Preheat the oven to 180*C.  Prepare your baking tin – I prefer to use a 12″ loose-bottomed flan tin.  Butter the inside of the tin, making sure you get into any corners or edges (especially if it’s fluted around the edge), then sprinkle flour all over & tap out the excess.  This recipe is really easy & quick to make, so you could always double the mixture up & make a large one in a Swiss Roll tin, or make smaller single portions in individual tins or silicone tartlet trays.

Make the pastry: tip the flour into a large mixing bowl, add the butter & crack in the egg.  Get your hands in & mix it all together to form a firm dough.  On a lightly floured worktop, roll out the dough to about 5mm thickness & make sure it is larger than the tin you are using (a couple of inches extra all around should be enough).

Using your rolling pin, carefully transfer the pastry to your prepared tin & lay it over the top.  Gently pat it into the tin, being careful not to put your fingers through it.  Push it into all the corners or fluted edges & then prick it all over with a fork (this stops it from puffing up all over the place).  Don’t worry about cutting off the excess pastry too much – you can do this once it’s baked & this will leave you with a nice smooth finish to your pastry case edges.  Usually, I just make a nice decorative edge of pastry instead, so it’s down to personal choice here.

Grab a sheet of greaseproof paper & screw it up, then unravel it & lay it over your pastry in the tin.  In a previous blog, I’ve mentioned about baking blind, so if this is something you will do often then I suggest you get some ceramic baking beads.  If not, use a couple of handfuls of dried pasta such as fusilli or penne.  Tip them onto the greaseproof paper, then bake in the centre of the oven for about 10 minutes.

While that’s baking, prepare your filling.  In a mixing bowl, add the three eggs & a splash of milk, then give them a quick whisk to break up the yolks.  Add  the grated Parmesan & Grana Padana, half of the Cheddar & Feta, plus the Cream Cheese.  Give everything a light whisking using a fork to make sure everything is combined, then add a sprinkling of the black pepper.

Remove the pastry case from the oven & carefully lift out the greaseproof paper & baking beads.  Leave them to one side to cool down before putting them away.  If you used pasta, you can reuse this a couple of times so keep it for another time.

Sprinkle an even layer of the finely chopped beetroot pieces in the bottom of the pastry case & save a handful to one side.  Pour the egg & cheese mixture into the pastry case, covering the beetroot.  Gently dot the remaining beetroot pieces around the cheese filling, along with the grated Cheddar & crumbled Feta that you kept back.  Strip some leaves from the Thyme sprigs (hold it upside down & run your fingers along the stem to release them all) & add a few to the top.

Return the tart to the oven for about 15-20 minutes, until firm & golden on top.  Test it by touching the top – if it feels firm, it’s done.  Leave the tart in it’s tin on a cooling rack for about 10 minutes.  If you left the pastry edges on, carefully cut the excess pastry off from around the edges with a sharp knife.

If you have used a loose-bottomed tin, simply turn a small bowl upside-down & place the tart in it’s tin on top.  The base will stay on the mug, the edge will drop off around the bowl below.  Transfer the tart to a serving plate or chopping board, either leaving it on the base to serve or sliding a palette knife underneath to separate the two.

This beautiful beetroot tart is perfect for packed lunches & keeps for a couple of days wrapped up in the fridge or you can always freeze some.  Serve in slices, either on it’s own or with a gorgeous green salad & well-buttered jacket potato.  Even though I don’t like beetroot, I actually adore this & it adds a semi-sweetness to the soft, creamy cheese filling.  Obviously, my Husband loves it too, so I make two & there’s plenty to go around.

Have a go at making your own bejewelled beetroot tart for your packed or unpacked lunches & have a sandwich sabbatical!  A x

PS: For those who want to know, the kitchen is almost finished & although we don’t have a working hob just yet, we will do shortly (hopefully – keep those fingers crossed please!). A x