Displaying items by tag: Valentines Day

My worst nightmare on Valentine's Day is a meal out in a restaurant, crammed full of tables for two, with couples who have nothing to say to each other. So instead, if I'm in the mood, I'll cook something for Mr SuffolkFoodie from my repetoire of heart shaped meals.

• couer a la creme, a delicous cream cheese dessert (recipe on the blog)
• jammy heart biscuits (recipe on the blog)
• apple cobbler, with heart shaped cobbles, before it goes in the oven
• delicious hot baked apple cobbler, how to melt your Valentine's heart
• Butterflied rib eye steak for the carnivore
• tarted up couer a la creme, yes it can look like this
•  

Alice made these beautiful biscuits and you can find the recipes on our recipe page. We also made the Coeur a la Creme but couldn't find the proper moulds in our local kitchen shop  - they have holes in the bottom.  These really say I Love You because you made them yourself xxx

What to give your valentine?  Easy to make, just a little fiddly to put together. Go on! You love them really.

A delicious cream cheese dessert to serve with fruit, particularly summer berries. Named after the heart shaped moulds they are traditionally set in, although we had to order ours online and they didn't arrive until after we had made them in the biscuit moulds pictured above. You will need a piece of muslin to line the moulds, although if you don't want to turn the creams out, don't worry.

Ingredients

• 350 g cream cheese ( unsalted or sieved cottage cheese)
• 155g of icing sugar
• 600ml double cream
• 2tsps vanilla essence
• a little grated lemon rind ( half a teaspoon)
• vanilla seeds scraped from the pod
• Method
• Beat the cream cheese and icing sugar together until smooth. Whisk in the double cream, vanilla essence, lemon rind and vanilla seeds. The mixture should be of a thickish consistency which will need to be spooned into the moulds. If it is pourable it is still too runny, so whip for a little longer.

If you are lucky enough to have some proper moulds ( the ones with the draining holes in the bottom) then line them with damp muslin. If not use ramekins lined with muslin. Fill each mould and leave in the fridge, preferable overnight to allow any liquid to drain through the holes.

Turn out and serve with fresh fruit. Strawberries are traditionally served.