Monday, February 13, 2012

Valentine's Day Recipes


What better way to celebrate with your loved one, than to wine and dine with them at home. Here are some of our favourite romantic recipes…



Ingredients
150g butter, chopped
180g dark chocolate, chopped
1/2 cup caster sugar
2 eggs, lightly beaten
1 1/4 cups plain flour
2 tbsp cocoa powder
220g-block caramello chocolate, frozen, chopped (see tip)
Cocoa powder, to decorate   

Method
1. Preheat oven to 180°C/160°C fan-forced. Grease a 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, allowing a 2cm overhang a long ends.
2. Place butter and dark chocolate in a medium saucepan over medium heat. Cook, stirring for 3 to 5 minutes or until smooth. Remove from heat. Stir in sugar. Set aside for 5 minutes.
3. Whisk eggs into chocolate mixture until combined. Add sifted flour and cocoa. Whisk to combine. Fold in caramello chocolate. Spread mixture into prepared pan. Bake for 20 minutes or until top is firm to touch.
4. Set aside to cool completely.
5. Using a 5cm heart-shaped cutter, cut brownie shapes. Serve dusted with cocoa powder.



Ingredients
2 x 60g Snickers bars, finely chopped
100g dark chocolate, roughly chopped
1/4 cup pure cream
1 egg
2 egg yolks
2 tablespoons caster sugar
icing sugar mixture, to serve

Pastry
1 1/2 cups plain flour
1/4 cup caster sugar
125g butter, chilled, chopped
1 egg, lightly beaten  

Method  
1. Make pastry: Place flour, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg. Process until dough just comes together. Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Refrigerate for 30 minutes.
2. Preheat oven to 180°C. Grease four 3cm-deep, 10cm (base) loose-based fluted tart pans. Roll out pastry between 2 sheets of baking paper until 5mm thick. Using a 13cm cutter, cut 4 rounds from pastry. Line pans with pastry. Refrigerate for 10 minutes.
3. Place pans on a baking tray. Line pastry cases with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 12 to 14 minutes or until edges are light golden. Remove baking paper and rice or pie weights. Bake for 5 minutes or until base is light golden. Set aside to cool.
4. Meanwhile, reduce oven to 160°C. Divide Snickers between pastry cases. Combine chocolate and cream in a small saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until melted and smooth. Allow to cool for 5 minutes.
5. Using an electric mixer, beat egg, egg yolks and sugar until light and fluffy. Add chocolate mixture. Fold in until just combined. Pour mixture into pastry cases. Bake for 25 minutes or until just set. Allow tarts to cool in pans for 10 minutes. Refrigerate for 2 hours or until cold. Dust tarts with icing sugar to form a heart shape (see note). Serve. 

Notes
To make an icing sugar stencil, cut a 12cm circle from a piece of paper. Draw an 8cm heart shape on the circle and cut out, leaving circle intact. Place stencil on tart. Dust heavily with icing sugar to form heart shape. Tip: Dust icing sugar on cooled tarts, otherwise icing sugar will dissolve.


   

Ingredients
150g milk chocolate
150g dark chocolate
150g white chocolate
750g large strawberries, washed, dried  

Method
1. Line a baking tray with baking paper. Break milk chocolate into even pieces. Place into a heat-proof bowl.
2. One-third fill a saucepan with water. Bring to the boil over high heat. Reduce heat to low. Place chocolate bowl over saucepan (don't let bowl touch water). Stir with a metal spoon until smooth.
3. Dip one-third of the strawberries into chocolate. Place onto tray. Repeat with dark and white chocolate. Refrigerate until set.

Visit Taste

0 comments:

Post a Comment