Category: Valentine’s Recipes

October 1, 2015 Baking, Dessert, Finger Foods, Snack Food, Valentine's Recipes

Home Made Romany Creams – How to Make Romany Creams – Chocolate Cookies

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Home Made Romany Creams - How to Make Romany Creams - Chocolate Cookies
Author: 
Recipe type: Cookies / Baking
Cuisine: South African
Prep time: 
Cook time: 
Total time: 
Serves: 40
 
Romany Creams are legendary cookies with creamy milk chocolate, coconut and a crisp crunchiness that cannot be described.
Ingredients
  • 375g Butter, softened
  • 325g Sugar
  • 125ml Boiling water
  • 40g Cocoa powder
  • 425g Self-raising flour
  • 160g Desecated coconut
  • 250g Cornflakes, crushed
  • 300g Milk chocolate
Instructions
  1. Place the sugar and butter in your mixer bowl. Run the mixer on medium high for about 2 minutes until these are well creamed, scraping down the side of the bowl halfway through.
  2. Dissolve the cocoa powder in the hot water and add this to the bowl and continue to mix this for a further minute until totally combined.
  3. Place the flour, crushed cornflakes and coconut in a large mixing bowl and pour in the chocolate butter mixture. Mix this by hand or machine until you have a thick chocolate batter.
  4. Line 3 to 4 baking sheets with baking parchment. Scoop heaped teaspoons of the batter up, roll them into balls, place them on the sheets and flatten them into rounds using the back of a fork. Leave a half inch of space between each cookie to allow for rising and spreading. Bake the cookies in a preheated oven at 180c for 12 minutes.
  5. Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to racks.
  6. While the cookies cool, melt the chocolate in your double boiler, or gently in your microwave oven.
  7. Working with one cookie at a time, spread a generous amount of the chocolate onto the smooth side of the cookie. Place another on top of this and put the completed Romany Cream aside to set. Continue until all of the cookies are complete.
  8. Once the chocolate has set, you can store these priceless items in an air-tight container indefinitely until required. This recipe will yield about 40 of these amazing treats.

 

September 27, 2015 Baking, Breakfast, Dessert, French Recipes, Mother's Day, Valentine's Recipes

Lemon Cream Crepes – Crepes Filled with Creamy Lemon Custard – Quick & Easy!!!

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Lemon Cream Crepes - Crepes Filled with Creamy Lemon Custard - Quick & Easy!!!
Author: 
Recipe type: Dessert
Cuisine: French
Prep time: 
Total time: 
Serves: 4
 
Crepes filled with the most amazing lemon cream custard are a real treat - top this off with whipped cream and you have heaven!!!
Ingredients
For the Lemon Cream Custard Filling
  • 1 Can (385ml) sweetened condensed milk
  • 125ml Lemon juice (fresh is best)
  • Zest of 1 lemon
  • 2 Egg yolks
Instructions
  1. Lemon cream crepes are insanely good, and really easy to make. You will need a batch of crepes to make the masterpieces and you can get the crepe recipe by clicking HERE.
  2. To start, pour the sweetened condensed milk into your mixer bowl, along with the lemon zest and lemon juice.
  3. Start your mixer and add the egg yolks. Allow this mix for about a minute until creamy and thoroughly combined.
  4. Transfer the mixture to your double boiler and start heating this over medium heat. If you don't have a double boiler, place a smaller pot into a larger pot. Pour enough water into the large pot to cover the base of the pot without touching the smaller pot.
  5. Stir the mixture continuously as it heats up over about 10 minutes. The creamy mixture will gradually thicken to a smooth custard. Remove this from the heat and put it aside.
  6. Using your mixer or food processor, whip the cream until it is stiff and leaves trails, or holds peaks.
  7. To assemble the crepes, place a crepe on a serving platter and spoon some of the filling onto half of the crepe. Place another crepe on top of this with a slight offset.
  8. Spoon filling over half of this crepe then fold it over.
  9. Load the whipped cream into your piping bag and pipe the crepes with a decorative swirl. Dust with icing sugar and serve immediately.

 

January 28, 2015 Fish Recipes, Seafood, Starters, Valentine's Recipes

Mini Seafood Platter – Valentine’s Special Part 4 – Grilled Sole, Prawn & Pink Salmon Combo

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Mini Seafood Platter - Valentine's Special Part 4 - Grilled Sole, Prawn & Pink Salmon Combo
Author: 
Recipe type: Seafood / Valentine's Day
Prep time: 
Cook time: 
Total time: 
 
This seafood platter is sure to create a stir! Grilled baby sole topped with prawn hearts, garnished with a rose of pink salmon, and an artistic drizzle of rich dill sauce. This is Part 4 of our Valentine's Special!
Ingredients
Ingredients per Person
  • 1 Baby sole (80-100g)
  • 2 Medium prawns (16-20 size)
  • 60g Norwegian or Atlantic salmon
For the Sauce (2 Portions)
  • 50ml Cream
  • 50ml Plain yoghurt
  • 2 Tbs finely chopped dill
  • A dash of ketchup for color
To Garnish
  • Lemon wedges
Instructions
  1. Slice the salmon into thin strips at an angle across the grain. Put this aside.
  2. Season the baby sole liberally on both sides with salt and cracked black pepper.
  3. Cut the prawns down the spine and using a skewer, remove the veins.
  4. Using a sharp knife cut through the flesh along the spine, all the way through, but not through the bottom shell. Open the prawns up.
  5. Finely chop the fresh dill and combine it with the cream, mayonnaise and a dash of ketchup for color.
  6. Heat your pan over medium high heat, add the butter and grill the prawns for 3 minutes per side. Encourage the tails to curl up while they are grilling.
  7. After 6 minutes, turn the prawns onto their spines and grill for a further 2 minutes, then remove them from the pan.
  8. Add a little extra butter if necessary, then grill the sole for 3 minutes per side. Remove these from the pan.
  9. To plate, place a sole in the center of a platter. Create the prawn heart on top of the sole, and top this with half of the salmon, stacked to resemble a rose.
  10. Drizzle the sauce over the plate and serve immediately.

 

January 27, 2015 Fish Recipes, Seafood, Soups, Starters, Valentine's Recipes

Passionate Mussel Chowder – Valentine’s Special Part 3. Thick, Creamy & Spicy Mussel Chowder.

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Passionate Mussel Chowder - Valentine's Special Part 3. Thick, Creamy & Spicy Mussel Chowder.
Author: 
Recipe type: Seafood /Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Mussel chowder has long been a favorite seafood dish. This spicy mussel chowder is the perfect way to win hearts.
Ingredients
  • 200g Streaky bacon
  • 30g Butter
  • ½ Cup chopped onion
  • ¼ Cup chopped celery
  • ½ Cup chopped red pepper
  • ½ Tsp Salt (only if your using low sodium stock, otherwise omit)
  • ¼ Tsp Cayenne pepper
  • ¼ Cup all-purpose flour
  • 600ml Chicken stock
  • ½ Tsp Vietnamese fish sauce
  • ⅓ Cup cream
  • 400g Fresh mussel meat
  • Worcester sauce and Tobasco sauce
  • Smoked or plain paprika
Instructions
  1. Slice the bacon thinly across the grain, then dice the onion, red pepper and celery. Measure out the rest of the ingredients and your ready to go.
  2. Heat a pan over medium heat and saute the bacon for 10 minutes to render the fat.
  3. Add the butter and stir this briefly until melted. Pour in the chopped onion, red pepper and celery and continue to saute this for a further 10 minutes.
  4. Add the cayenne pepper and salt. Only add the salt if you're using low sodium chicken stock, otherwise omit it from the recipe.
  5. Add the flour and stir until completely combined, then continue to saute for a further 5 minutes.
  6. Pour in the chicken stock and the fish sauce and stir this to combine. Bring this to a boil, reduce the heat and simmer for 5 minutes.
  7. Add the mussels and stir these in, then add the cream. Stir until well combined and simmer this for a final 5 minutes.
  8. Splash with a dash of Worcester sauce and a dash of hot chilli / Tobasco sauce, stir these in and remove the pan from the heat.
  9. Serve the chowder to bowls. To garnish, cut a heart shape into a piece of foil. Hold the foil over the chowder and sprinkle a light coating of smoked or plain paprika over the stencil.
  10. Serve immediately with crusty farm bread.

 

January 25, 2015 Lamb, Main Courses, Valentine's Recipes

Grilled Lamb Chops with Crispy Lamb Crackling Hearts – Valentine’s Special Series – Part 2

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Grilled Lamb Chops with Crispy Lamb Crackling Hearts - Valentine's Special Series - Part 2
Author: 
Recipe type: Lamb / Grilled / Valentine's Day
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This simple grilled dish of lamb loin chops garnished with crispy lamb crackling tied to symbolize little hearts, is a sure winner. Succulent grilled lamb chops will win anyone's heart!!!
Ingredients
  • 8 Lamb loin chops
  • Salt and cracked black pepper to season
  • 30g Butter
Instructions
  1. Using a small sharp knife, cut the skin and a little of the fat from each chop.
  2. Cut each strip of skin in half length-ways, then tie each piece of skin in a simple knot. Season these with salt and pepper and set them aside.
  3. Heat a pan or wok of oil to 180c or 350f and deep-fry the knotted skin until it is crispy and golden. Scoop the crackling from the oil using a slotted spoon, drain on kitchen paper and season again with salt and pepper to taste.
  4. Keep this warm on the side.
  5. Season the chops liberally on both sides with salt and cracked black pepper. Heat a pan over medium high heat, add the butter and fry the chops for 3 minutes per side.
  6. Transfer the chops to platters, garnish them with the crispy lamb crackling hearts and serve immediately with the accompaniments of your choice.

 

Pickling Recipes, Poutry, Snack Food, Starters, Valentine's Recipes

Beet-Pickled Deviled Eggs – Valentines Special Part 1. Pickled, Deviled Eggs – a Taste of Heaven!!!

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Beet-Pickled Deviled Eggs - Valentines Special Part 1. Pickled, Deviled Eggs - a Taste of Heaven!!!
Author: 
Recipe type: Starters / Cocktail Snacks / Finger Food
Serves: 8-12
 
Deviled eggs are an all-time favorite as a starter or cocktail finger-snack. In this Valentine's special recipe, we take this a step further by pickling a pink fade into the eggs, then finishing it off with a spectacular filling!!!
Ingredients
  • 8-12 Hard-boiled eggs
  • 240ml Apple cider vinegar
  • 1 Tbs Sugar
  • 1 Tbs Salt
  • 720ml / 3 Cups water
  • 1 Small beetroot, peeled and halved
For the Filling
  • 45g Horseradish sauce
  • 6 Pickled peppadews
  • Salt & pepper to taste
  • A few extra peppadews, thinly sliced to garnish
Instructions
  1. Place the cider vinegar, sugar, salt, water and beetroot in a pot. Bring this mixture to a boil, turn the heat down, and allow it to simmer for 10 minutes.
  2. Remove the pot from the heat and allow it to cool. Place the hard-boiled eggs in the mixture, place the lid on the pot and allow this to pickle overnight in your refrigerator.
  3. The following day, remove the eggs from the mixture, cut them in half length-ways and scoop the yolks out of the halves.
  4. Place the yolks in a jug along with the salt, pepper, horseradish sauce and pickled peppadews.
  5. Using your stick blender, puree this all until it is smooth.
  6. Transfer the egg halves to platters and pipe or spoon the pureed mixture into the eggs.
  7. Garnish the eggs with thinly sliced peppadews and serve immediately.

 

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