Valentine’s Day Menu: They say food is the way to a mans heart, we believe that could be said for a woman’s heart too.
So instead of dining out this Valentine’s Day, why create your own Valentine’s Day Menu, and you are definitely on to a winner. We can pretty much guarantee the other half will be impressed!
To make life a tad bit easier we have chosen a menu we think will go down a treat!
Make your own pizzas together this Valentine’s Day.
- 1 Napolina Mini Pizza Base (per person)
- 75g Napolina Passata with Basil (per mini pizza base)
- 50g mozzarella slices (per mini pizza base)
- 1 teaspoon dried oregano (per mini pizza base)
- Fresh basil (optional)
- Preheat your oven to 240°c / 220°c Fan / Gas Mark 9
- Take 1 carton of Napolina Passata with Basil and pour into a bowl
- Take 1 pack of Napolina Mini Pizza Bases and spread 75g of the passata over each pizza base with a spoon, leaving a very thin border around the edge
- Place mozzarella slices on top and sprinkle with the dried oregano
- Bake for 10 minutes until crisp and golden and serve with fresh basil leaves
- Why not try adding your favourite toppings to personalise your pizza?
- We recommend: – Mushroom and green pepper- Spicy pepperoni- Ham and mushroom
Prawn and Crab Linguine
This delightful recipe combines Prawns, Crab and Anchovies to create a tasty seafood linguine.
- 2 x tablespoons Napolina Olive Oil
- 200g large raw king prawns, peeled
- 100g cooked crab meat
- 4 x anchovy fillets, diced
- 1 x large onion, chopped
- 2 x cloves of garlic, finely chopped
- 1 fresh chilli, deseeded
- 1 x 400g can Napolina Cherry Tomatoes
- 500g Napolina Bronze Die Linguine
- Juice of ½ lemon
- Napolina Extra Virgin Olive Oil to drizzle
- Handful chopped flat-leaf parsley
- Black pepper
- Heat 2 tablespoons of oil in a large frying pan
- Chop the onion, garlic, deseeded chilli and anchovies
- Add to the pan and fry until softened
- Stir in the can of cherry tomatoes and simmer for 10 minutes
- Add the prawns and the crab meat and cook for a further 3-5 minutes until the prawns are pink
- Meanwhile bring a large pan of water to the boil, season with salt
- Add 500g of Linguine and boil for 10 minutes until al dente
- Drain the pasta reserving 3 tablespoons of the cooking water, and add this and the pasta to the pan holding the sauce, tossing until all of the pasta is coated
- Squeeze in the lemon juice and add the parsley before stirring together
- Season with salt and pepper, and drizzle with extra virgin olive oil before serving
- A little Trex, for greasing
- 1 medium egg
- 2-3 drops vanilla extract
- 75g caster sugar
- 100g Trex, at room temperature
- 200g plain flour
- Pinch of salt
- 50g polenta or semolina
- 250g icing sugar
- Pink food colouring
- Position the oven shelves towards the top of the oven. Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Lightly grease two baking trays with a little Trex.
- Beat the egg, vanilla extract and sugar together using a wooden spoon.
- Put the Trex into a mixing bowl with 150g (6oz) flour and the salt. Beat together with a wooden spoon until smooth and creamy. Gradually beat in the egg and sugar mixture. Add the remaining flour and polenta or semolina and mix together to make a smooth dough.
- Turn out onto a lightly floured work top and roll out with a floured rolling pin until 5mm (1Ž4 in) thick. Use 2 or 3 different-sized heart-shaped cutters to stamp into biscuits. Transfer to the prepared baking trays.
- Bake for 16-18 minutes until light golden brown. Cool for a few minutes on the trays, then transfer to a wire rack to cool completely.
- Mix 75g (3oz) icing sugar with a little water to make a stiff icing. Pipe carefully around the edge of the biscuits using a small icing bag fitted with a fine plain icing tube. Leave to set. Mix the remaining icing sugar with a little water and 1-2 drops of pink colouring to give a pale pink icing. Spread over the biscuits one at a time, so that it reaches the piped edges. Leave until set.
Chilly February is the perfect month for Passion Cake!
- A little Trex, for greasing
- 150g Trex, at room temperature
- 150g Light muscovado sugar
- 3 Large eggs
- ½ tsp Vanilla extract
- Finely grated zest of 1 orange
- 200g Plain flour
- ¼ tsp Salt
- 3/4 tsp Baking powder
- 3/4 tsp Bicarbonate of soda
- ½ tsp Ground cinnamon
- 225g Grated carrot
- 50g Ground almonds
- 75g Raisins
- 200g Cream cheese
- 100g Icing sugar
- Finely grated orange zest
- Pomegranate seeds (optional)
- Preheat the oven to 170°C/fan oven 150°C/Gas Mark 3. Grease a 20cm (8in) round cake tin with a little Trex, then line with baking paper.
- Put the Trex, sugar, eggs, vanilla and orange zest into a large mixing bowl. Sift in the flour, salt, baking powder, bicarbonate of soda and cinnamon. Use a wooden spoon to beat together until smooth and creamy, about one to two minutes.
- Add the grated carrot, almonds and raisins and fold them in with a large metal spoon. Transfer to the prepared tin and level the surface.
- Bake on the middle shelf of the oven for one hour, or until a fine skewer inserted into the centre of the cake comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat the cream cheese and sugar together. Spread over the top of the cake and sprinkle with orange zest and pomegranate seeds.