Meal made with love picture credits photobucket.com
This valentineâ€™s day spoil the one you love with our perfect three-course dinner
picture credits weheartit.com
1 pack of sweet cherry tomatoes 2 large ripe tomatoes 1 large red onion Bruschetta bread 1 large mozzarella ball Olive oil Balsamic vinegar A handful of fresh basil A bag of rocket salad Salt and Pepper
Finely chop the different tomatoes and large onion and mix together in a bowl. Add to the tomato and onion mixture depending on specific taste olive oil and balsamic vinegar. Leave to marinate in the fridge for an hour. Cut the mozzarella into thin slices and leave in the fridge. When you are ready for your starter cut the bread into thin slices and toast under the grill on either side. When the bread is golden add the mozzarella and leave under the grill until melted. Finely chop a handful of basil and add to the tomato and onion mixture. Garnish the plates with fresh rocket leaves. The leaves do not need to be dressed because the onion and tomato mixture will produce a lot of juices that you can then pour over the bruschetta. Place the bruschettas on the garnished plate and add the tomato and onion mix to each slice of bread. Pour some of the remaining juices over and add salt and pepper for extra seasoning Enjoy!
Chicken in a creamy white wine sauce
Accompanied with mini rosemary and garlic roast potatoes and roast vegetables
2 large chicken breasts 2 large mushrooms 1 large white onion 3 quarters of a bottle of white wine Olive oil 500ml of single cream 4 large potatoes 3 garlic cloves 2 sprigs of fresh rosemary Half a butternut squash 1 large red onion Cherry tomatoes on the vine 1 large pepper 2 large carrots 2 tablespoons of honey Salt and pepper
Cut the chicken breasts into bite-size chunks and season with olive oil, one clove of crushed garlic, salt and pepper and a quarter of a bottle of wine and leave in the fridge to marinate. The chicken will be cooked with the sauce before serving. Wash and peel the potatoes and cut into small chunks. Place in a roasting tray with two cloves of crushed garlic, oil and fresh rosemary and roast in a preheated oven for 45-60 minutes on 200C/400F/Gas 6. Cut the large red onion, pepper, butternut squash and carrots into chunks. Place in a roasting tray with the cherry tomatoes left on the vine, salt, pepper, oil and two large tablespoons of honey. Roast in a preheated oven for approximately the same time as the potatoes. 45-60 minutes on 200C/400F/Gas 6. For the chicken and white wine sauce: Fry the chicken and set aside. Finely chop the white onion and mushrooms and fry with garlic and oil. When the onions and mushroom have caramelised add half a bottle of white wine and leave to simmer and reduce for 15 minutes. When the wine has reduced add the chicken and cream. Place in a preheated oven at 200C/400F/Gas 6 for 15-20 minutes. Season with salt and pepper to taste. Plate up and then relish!
picture credits BBC.co.uk/food
Strawberryandwhite chocolate cheesecake
picture credits photobucket.com
1 pack of short bread biscuits 10g of unsalted butter 2 tubs of mascarpone cheese 1 large bar of white chocolate 3 table spoons of icing sugar 1 large box of strawberries
Place the pack of shortbread in a freezer bag and crush with rolling pin until the biscuits are crushed and there are no large chunks. Melt two tablespoons of butter in a saucepan and add the crushed biscuits. When the butter and biscuit mixture comes together place in a grease proof baking tin and flatten the biscuit into the bottom of tin for the base. Place in the fridge for half an hour to cool and set. While the biscuit base is setting you can prepare the cheesecake filling. Empty the two tubs of mascarpone cheese into a mixing bowl and add two large tablespoons of icing sugar. Whisk the mixture just so the icing sugar is spread evenly through the cheese. Melt just over three quarters of the white chocolate and once melted add the chocolate the mascarpone. Whisk again to insure the chocolate is spread evenly through the mixture. Spoon the mixture onto the biscuit base and leave to set for a further half an hour in the fridge. Cut the strawberries in half and add a tablespoon of icing sugar to sweeten. Decorate the cheesecake with the cut strawberries, and before serving melt the rest of the white chocolate and drizzle over the finished cheesecake. Indulge!