Our Quote for Valentine’s Day
“One cannot think well, love well, sleep well, if one has not dined well.”
― Virginia Woolf
Did you know Valentines Day is an official feast day – first associated with love in the Middle Ages and particularly with Basil – the herb that is, not the Brush. See our recipe for Tomatoes – the love fruit – with Basil Oil on Bruschetta.
Not for us the cheese fest that is commercial Valentines Day – what better way to let that special person in your life know that you love them really, despite their many imperfections and flaws – (complete this list – snoring, slamming doors, leaving the fridge door open, putting empty things back in the fridge, not replacing the loo roll, leaving the washing hanging on the line when it is clearly raining, putting the rubbish out after the bin men have been, leaving the loo seat up etc etc.) All these will be forgiven in an instant when a beautiful meal is cooked to perfection and served with a smile or a kiss! But maybe they could do the cleaning up??
Tomato Bruschetta with Basil Oil
Put cherry tomatoes into a baking tray and cover liberally with our fabulous Basil Oil. Put into a hot oven, 200C for about 15-20 mins or until the tomatoes are very soft and caramelised, and leave to cool a little.
Rub a garlic clove on toasted rustic bread – sourdough, ciabatta or French baguette all work well. Spoon the tomatoes onto the bread, drizzling over some of the juices and chop a little fresh basil over the top.
Delicious as a light lunch served with a watercress salad.
Rosie’s Juicy Doo Dah Steak Sandwich
(Take the opportunity to watch the juices running down your heart throb’s chin and offer to lick them off! Well it is Valentines!)
Pour a good slug of Rosie’s Doo Dah Balsamic Sauce into a bowl and add the steaks (fillet tails work really well – cheap, tender and tasty), making sure they are well covered with the sauce. Leave to sit for an hour or so.
When ready, heat a little oil in a frying pan and when searing hot, add the steaks and cook to your liking; leave them to rest on a warm plate. Now lower the heat and add a few chopped shallots or onions to the pan and some halved cherry tomatoes and cook gently for a few minutes until soft and squidgy. Then pour the Doo-Dah marinade into the pan and let it all sizzle and bubble a little, adding in any juices which have come out of the resting steaks.
Cut the steak into good sized slices and serve on warm ciabatta bread with some lambs lettuce and the shallot marinade poured over. Season to taste, tuck in and enjoy the juices dripping down your chin! #YumYum!
White Chocolate and Curd Biscuit Cake
300g white chocolate broken into bits
250g of unsalted butter
300g hobnobs or similar, broken into bits
1 jar of your favourite Scarlett & Mustard Curd (my favourite in this recipe is the blackcurrant & star anise curd)
Icing sugar to dust
Melt the butter in a large pan and add in the white chocolate. Do not over work as it may separate (don’t worry if it does, it won’t affect the flavour).
Add broken biscuits to the melted buttery chocolatey mix and stir in the fruit curd. At this point you could add some blanched almonds and macademia nuts.
Put into a small baking tray lined with greaseproof paper. Ease into the corners then compact with a potato masher.
Refridgerate for several hours until set.
Turn out onto a board and dust with icing sugar. Cut into squares and serve.