Individual Pavlova (V)

Complete your Valentine's day with these lovely desserts. Make them extra special by pipping them to a heart shape. Just trace a cutter or heart shape and fill in with the meringue mix. 

Heart Shaped-ish

Makes 6 Individual Meringues

3 Egg Whites

250g Caster Sugar

500g Frozen Summer Fruits, defrosted

300ml Whipping Cream

2 tbsp Icing Sugar

1, Preheat oven to 150c/130c fan assisted. Put the egg whites in a clean bowl and whisk with an electric whisk (don't attempt a manual whisk unless you have the stamina for it). They should fluff up. Gradually add the caster sugar until used up. Keep whisking until the mixture is glossy and thickened so much it can keep its shape. Good test, if you want to be daring is tip the bowl over your head and it won't fall out. Only do this when you know it's going to stay. 

2. Either spoon on to baking paper or pipe into circles, hearts or any desired shape you want. 

3. Stick in the oven for 30 minutes. Then after that time turn the oven off and prop open the oven door and leave the meringue in the oven. They should be able to lift from the baking sheet with ease. If not put in the oven for longer. 

4. While the meringues are in the oven whip the cream adding the icing sugar to sweeten. 

5. Assemble any way you see fit. Either have one meringue add cream and fruit and crumble one meringue over the top OR stack for the ultimate pudding. Enjoy and Happy Valentine's Day!

 

Dauphinoise Potatoes (V)

I said a good serving suggestion for my Beef Wellington was dauphinoise potatoes. Made those too and here is the recipe. Try having this as a single serving is difficult but if you have any left save it for another meal. 

Serves 2/3

800g Potatoes (ones you could use are; King Edwards, Marfona or Maris Piper), peeled and sliced (about a half centimetre thick)

Butter

3/4 Garlic Cloves

300ml Double Cream

Salt and Pepper

1. Preheat the oven to 200c/180c fan assisted. Rub some butter on an ovenproof dish.

2. Part boil the potato slices for about 5 minutes. Drain and line the dish with the potato slices. 

3. Then add the garlic and pour the cream over. Then season with salt and pepper. Put in the oven for 40 minutes or until golden like the picture below. Enjoy this side with steak or anything because it is gorgeous. 

Beef Wellington

Valentines Day is approaching... Want to impressing your significant other with your hidden culinary skills. Then look no further. This looks delicious, has steak and simple to make.

Also for you single people (such as myself) who want to treat themselves to this then its easy to make for yourself too. As a great queen says 'If you can't love yourself, how in the hell you gonna love somebody else?  Can I get an amen?'

Serves 1/2

Fillet Steak 8oz x 1/2 (best from local butcher)
1/2 Tbs of Dried Porcini Mushrooms (Soak before cooking)
1/2 Handful of Chestnut Mushrooms. sliced
2/4 Slices of Prosciutto
Ready Roll Puff Pastry
1 Egg, beaten in a bowl
Butter
Olive Oil

1. Preheat the oven to 200c/180c fan assisted. Line a baking tray with baking paper. Roll out the puff pastry and layer the prosciutto onto the pastry.

2. Heat some butter in a frying pan over a medium heat. Add the mushrooms and cook for 5 minutes or until softened. Put onto kitchen roll. Then put on top of the prosciutto.

3. Then add olive oil to the pan and butter if it needs it. Season the fillet. Add the fillet steak to the pan. Cook until browned all over. Then remove from the pan and rest for 10 minutes.

4. Add the steak on top of the mushrooms and wrap the pastry round the steak. Place the sealed side onto the baking sheet on the tray. Egg wash and put in the oven for 20 minutes. The outside should be golden brown. Leave to rest for 10 minutes.

I recommend serving with Dauphinoise potatoes and seasonal green vegetables. Wine accompiant I go for a full body red wine.