RECIPES: Valentine’s Day Menu

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!

To start

Recipe courtesy of Napolina

Italian Pizettes

Make your own pizzas together this Valentine’s Day.

Click here to watch the video

Ingredients

  • 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)

Method

  1. Preheat your oven to 240°c / 220°c Fan / Gas Mark 9
  2. Take 1 carton of Napolina Passata with Basil and pour into a bowl
  3. 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
  4. Place mozzarella slices on top and sprinkle with the dried oregano
  5. Bake for 10 minutes until crisp and golden and serve with fresh basil leaves
  6. Why not try adding your favourite toppings to personalise your pizza?
  7. We recommend: – Mushroom and green pepper- Spicy pepperoni- Ham and mushroom

 

Main Course

Recipe courtesy of Napolina

Prawn and Crab Linguine

This delightful recipe combines Prawns, Crab and Anchovies to create a tasty seafood linguine.

Click here to watch the video

Ingredients

  • 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
  • Salt
  • Black pepper

Method

  1. Heat 2 tablespoons of oil in a large frying pan
  2. Chop the onion, garlic, deseeded chilli and anchovies
  3. Add to the pan and fry until softened
  4. Stir in the can of cherry tomatoes and simmer for 10 minutes
  5. Add the prawns and the crab meat and cook for a further 3-5 minutes until the prawns are pink
  6. Meanwhile bring a large pan of water to the boil, season with salt
  7. Add 500g of Linguine and boil for 10 minutes until al dente
  8. 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
  9. Squeeze in the lemon juice and add the parsley before stirring together
  10. Season with salt and pepper, and drizzle with extra virgin olive oil before serving

 

Dessert

Recipe courtesy of Trex

Sweetheart Biscuits

INGREDIENTS

  • 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

TO DECORATE

  • 250g icing sugar
  • Pink food colouring

METHOD

  1. 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.
  2. Beat the egg, vanilla extract and sugar together using a wooden spoon.
  3. 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.
  4. 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.
  5. 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.
  6. 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. 

 Read more: recipe – fluffy apple pancakes

Recipe courtesy of Trex

Passion Cake

Chilly February is the perfect month for Passion Cake!

INGREDIENTS

  • 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

FROSTING

  • 200g Cream cheese
  • 100g Icing sugar
  • Finely grated orange zest
  • Pomegranate seeds (optional)

Read more: recipe – sweetheart soup with bacon

METHOD

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.