February brings about increasingly brighter days, new ambitions and an air of romance as Valentine’s Day approaches. As we haul ourselves out of January and towards the light of Spring, you can’t help but feel like shaking off those winter blues and look upon the year ahead. February is a little breath of fresh air to gently wake the hibernating senses. It’s also the month for all things love related, so let there be love!
I find Valentine’s to be very much a foodie date in the calendar as far as celebrations go. Dinner, wine, chocolate, strawberries - bring it on, I’m in love with love!
So here are a few of my suggestions for getting your loved one loved up this Valentine’s Day….
Heart Throb Cupcakes
Ingredients:
1 pack of Nyina vanilla sponge baking mix
3 large eggs
200g soft unsalted butter
2tbsp milk or water
12 hole muffin tin
600g icing sugar
300g soft unsalted butter
Dash of vanilla
Method:
Preheat oven to 200c/180c for fan assisted ovens. Line the muffin tin with 12 paper cases. Place the cake mix, butter and eggs into a bowl. Beat together with an electric whisk for 15 seconds. Stop and scrape down the bowl then mix for a further 10 seconds. Divide the mixture between the muffin cases, filling 3/4 full. Bake for 14-16 minutes until risen and lightly golden in colour. Cool out of the tin before decorating. Beat the butter and icing sugar together along with the vanilla. Pipe onto cooled cupcakes and sprinkle with heart shaped decorations.
Pancake stack with fresh strawberries and chocolate sauce
Ingredients:
240g flour (I use self raising as I like my pancakes big and fluffy!)
2 eggs
125ml milk
1 tsp vanilla
Butter to fry
Handful fresh strawberries
Chocolate hazelnut spread (like Nutella)
Icing sugar to dust
Method:
Mix the eggs, vanilla and milk together in a bowl and then slowly incorporate the flour. Heat a pan to medium heat. Add a knob of butter and once melted dollop 2-3 tbsp of mixture into the centre (depending on how big or small you want your pancakes you may be able to get more into the pan at once). Once you start to see little bubbles appear on the surface the pancake is ready to flip. Fry for a further minute then transfer to a plate and keep warm. Slice the strawberries. I find the chocolate spread easier to work with if it is heated slightly so you might want to try this also. Start with one pancake, spread with chocolate and add a few sliced strawberries. Repeat using all the pancakes. Dust with icing sugar and finish with a further dollop of chocolate spread and serve to your love!
Mini pancake stack with lots of chocolate
Strawberry and pancake kebob
Method:
Repeat the process to make the pancakes but after each pancake is ready, spread immediately with some chocolate spread and roll (they will not roll when cooled). Slice into pinwheels and set aside. Slice the strawberries in half lengthways. Skewer the pinwheel pancakes, alternating with the sliced strawberries.
Raspberry and Rose prosecco cocktail
Ingredients:
1 bottle of Longbridge Drinks Raspberry and Rose
Prosecco or champagne (or 2.5 fluid oz per serving of other preferred clear spirit like vodka, rum or gin)
Handful of fresh raspberries
Ice (optional)
Method:
Divide the fresh raspberries between two glasses (add some ice if using gin, rum or vodka). Pour equal parts of the prosecco or champagne and the Raspberry and Rose mixer into the glasses. If using a spirit then pour a measure, top up with Raspberry and Rose drink. Stir and serve.
Double choc skillet brownie
This recipe is taken from Pinch of Nom website
https://pinchofnom.com/recipes/chocolate-brownies/
100 grams Self Raising Flour
50 grams Reduced Fat Margarine Spread
2 tbsp Cocoa Powder
4 medium Eggs
1 tsp Baking Powder
4 tsp Choc Shot
4 tbsp Granulated Sweetener
25 grams Dark Chocolate Chips
Low Calorie Cooking Spray
Method:
Note: I placed all of my mixture into the one skillet rather than a baking dish as I wanted this dessert to be served shared in one dish (with two spoons!)
Preheat the oven to 170°C. Spray a baking tin (approx 8x8 inches) with Low Calorie Cooking Spray and line the bottom with baking parchment.
Place the reduced fat margarine spread, granulated sweetener, baking powder, self raising flour, eggs, cocoa and choc shot into a large mixing bowl and mix thoroughly.
Pour into the lined baking tin and sprinkle over the dark chocolate chips. Place in the oven for 17 minutes.
Once cooked, turn out onto a wire rack and remove the baking parchment. Cut into 16 squares and serve warm or cold!
Silky Irish Cream white Russian
Ingredients:
125mls Baileys Irish cream or other cream liquor
2floz vodka
Espresso powder mixed with 60mls boiling water and cooled
Ice
Toasted marshmallow optional
Method:
Add the vodka and espresso mix to a cocktail shaker. Top up with 125mls Bailey’s Irish cream (add more or less depending on taste though) and a few ice cubes. Shake! Pour over a strainer into a glass and serve with a toasted marshmallow if desired.