Spoil your loved one this Valentine’s day to a homemade treat with one of these delicious recipes from Denby.
From chocolate & vanilla truffles to heart warming soup you’ll be sure to impress your Valentine!
Chocolate and Vanilla Truffles Recipe
The Healthy Twists duo have created this deliciously indulgent chocolate and vanilla truffle recipe just in time for Valentine’s Day, recipe makes about 10 truffles.
For the truffles:
100g 70%+ dark chocolate
50ml coconut cream
1 tbsp. coconut oil
1 tsp. vanilla extract
For the truffle coating:
Handful of pistachios, crushed
1 tbsp. raw cacao powder
Finely chop the chocolate and add to a glass bowl with the vanilla extract, coconut cream and coconut oil.
Place the bowl over a saucepan of just boiling water (a bain-marie) and stir until the chocolate has melted and all the ingredients have combined.
Leave to cool then cover the bowl and place in the fridge for up to 1½ hours –remove before the chocolate sets firmly.
Meanwhile, pulse the pistachios in a blender until they form a crumb. Place in a bowl and set to one-side.
Using two teaspoons, scoop out some of the chocolate truffle mixture and roughly shape into balls using either the teaspoons or the palms of your hands.
Put the truffle into the crushed pistachios and roll until lightly coated. Set to one-side and repeat until you have used all of the truffle mixture. Alternatively, dust some of the truffles in cacao powder. Return to the fridge to chill. Serve on a Denby Natural Canvas small rectangular platter, with your favourite coffee.
Left over truffles can be stored in the fridge (eat within 4 days).
VEGAN – Red Lentil & Tortilla Soup
This red lentil and tortilla soup recipe from @SandhyasKitchen is a quick, easy and healthy dish, serve on Denby Studio Grey for maximum style.
Total Time: 25 minutes | Servings: 3
•1/2 cup red quick cooking lentils – masoor dal washed and drained •3/4 cup chopped red onion
•3/4 yellow bell pepper
•1 cup cooked black beans
•1/2 Frozen Sweet Corn
•1 Tbsp minced garlic
•1 tsp ground cumin
•1/4 tsp chilli powder or cayenne pepper •3/4 tsp smoked paprika
•1 Cup of Crushed Tomatoes or canned chopped tomatoes
•1 1/2 Cup of Vegetable Broth
•1/2 to 1 cup water Optional
•Salt & Pepper to taste
•Baked Tortilla Strips
•Finely diced onions.
1.Add all the ingredients (apart from the cooked black beans and your toppings) into a deep pot and bring it to a boil 2.Allow the lentil soup to simmer for another 20 minutes or so, or until the lentils are soft.
3.Add the black beans and allow the soup mixture to cook for another 5 minutes.
4.Transfer this hearty vegan soup to individual bowls and top with the baked tortilla strips, sliced avocado, lime wedge, finely diced onions, sliced jalapeños and cilantro.
VALENTINES DAY – Floral Eton Mess
Floral Eton mess recipe from blogger and foodie Aimee Twigger.
A quick & easy recipe to make for a lovely Valentine’s day supper
Prep time: 20 minutes | Cook time: 1 hour 15 minutes
2 large egg whites
120g caster sugar
500g strawberries, roughly chopped 450ml double cream
1 tbsp icing sugar
Edible flowers for serving
Heat your oven to 120C/100C fan/Gas 1 and line a large baking tray with parchment paper
For the meringues, whisk the egg whites in a large bowl until they reach stiff peaks, then add the sugar in 3 lots, re-whisking to ensure the texture stays the same every time
Spoon dollops of the mixture onto the baking tray, cook on the bottom shelf of the oven for around 1 hour – 1 hour 15 minutes until the meringues are completely hard and come off the paper easily. Leave to cool
For the topping, slice the strawberries and place in a bowl with the sugar to soften
Whip the double cream and icing sugar until stiff peaks form
Once your meringues have cooled down crush them into a bowl and add spoonfuls of the whipped cream
Layer on to a larger platter starting with a handful of crushed meringue, strawberries and cream and keep layering until you run out. We have used the Natural Canvas Large Platter to serve
Top with edible flowers and enjoy!
NB: Alternatively if you want to save time, purchase ready-made meringue nests.
Creamy One Pot Pork Casserole – the perfect Valentines date night supper
With a few minutes prep, you can sit back and relax with a glass of wine and watch a movie together, while this delicious slow cooked, one-pot creamy pork casserole cooks away in the oven, making it the perfect recipe for a Valentine’s date night supper, plus with the leftovers to freeze ready for a quick mid week meal.
Recipe from food blogger and photographer Lucy Parissi.
Prep Time: 10 minutes | Cook Time: 2 hours| Serves: 6 Ingredients
•1 kg | 2lb 4oz pork shoulder , cubed
•200 g | 7oz lardons or chopped streaky bacon
•2 large onions , finely diced
•2 large garlic cloves , sliced
•2 parsnips , peeled and cubed
•200 g | 7oz cooked chestnuts
•3 apples , peeled, cored and sliced
•250 ml |1 cup dry cider
•250 ml |1 cup chicken stock
•1 tbsp chopped sage or 2 tsp dried sage •1 tsp salt
•60 ml | 1⁄4 cup double (heavy) cream •salt and pepper to season
•Season the pork with salt and pepper.
•Heat oil in a Dutch oven or cast iron lidded casserole. Brown the pork, in batches, over medium-high heat. Don’t overcrowd the meat as it will stew rather than brown. Set the pork aside
•Add the lardons and cook until they colour and start to render some of their fat. Deglaze the pot with a splash of cider or stock, scraping in any browned bits.
•Lower the heat, add the onion and cook for 5 minutes, stirring.
•Stir in the sliced garlic, parsnips, apples, salt, sage (if using), 1 cup (250ml) cider and 1 cup (250ml) chicken stock. Bring to a simmer.
•Return the pork to the pot and stir to combine. Cover with a lid and cook in a 180°C (350°F) oven for two hours until pork is tender.
•Take out of the oven and bring to a low simmer on the stove. Stir in the cream, heating it through for 3-4 minutes. Taste and season with salt and pepper, as needed.