Wishing everybody a Happy Valentine’s Day! I follow Ina Garten’s blog and she mentioned that there’s something so generous and satisfying to cook dinner for someone you love and Valentine’s Day is the perfect opportunity...I totally agree with her!!! In the past, we would usually book a restaurant for Valentine’s Day for dinner which is nice but it is all very commercial and you find that the menu choices are pretty limited and over-charged!! Also, the tables are placed quite close together so it is always tricky to have a nice chat. Now, we are just taking in turns to cook Valentine’s dinner at home, I do prefer this because you are not mixed with other people and it is nice to get food cooked with love!!! May sound cheesy but I think the food taste nicer as you know that someone has put that extra effort in thinking about what to cook and of course executing it. When I bake my cakes, it always nice to get compliments and it just makes me happy! 🙂
This year, it is my hubby’s turn and he has cooked me a lemon dover sole & shrimps with vegetables and potatoes. Originally, he wanted to cook me a monk fish in red wine sauce which is pretty different because fish is normally cooked with white sauce. But, unfortunately, Waitrose sold out and he had to change his menu!! Bless! As he was worried that the fish looked a bit light… I offered to make a starter with parma ham and melon with rockets, something easy to put together without minimum effort! My dinner was yummy! 🙂
I will be making dessert and I spotted in Jo Wheatley’s book – Valentine’s chocolate shortbread hearts. I baked the biscuits in the morning and assembled everything after dinner and it was delicious!! So simple to make and quick although I think I still need to practice my piping skills as it looks slightly messy! 🙂
As I have taken the day off today, I thought I would leave my team at work some lovely Valentine treats courtesy of Ina’s White Chocolate Bark receipe! 🙂 So simple to make and ……
White Chocolate Bark Receipe:
- 350g white chocolate chopped up
- 30g pistachio or Walnuts or any nuts you like
- 30g dried apricots – diced
- 30g dried cranberries – diced
- Melt 300g white chocolate in the microwave on high power for 30 seconds and keep going with 30 seconds until the chocolate has just melted. Add the remaining 50g of the chocolate into the bowl and keep stirring until all has melted. The mixture should be smooth and glossy.
- Meanwhile switch on the oven to GM4 (350 degree) and toast the nuts for 8 – 10 minutes. Dice your dried fruits.
- Line a tray 8 x 10 inch and draw with a pencil. Then flip the baking parchment over but make sure you can still see the outline. Pour the chocolate in the middle and then use a spoon to push it out to the edge.
- Sprinkle the nuts and dried fruits and leave to set. I left mine overnight to set.
- Cut into 16 pieces and put 2 pieces together back to back and wrap in a cellophane gift bag and tie a nice cute ribbon.
HOPE YOU ALL HAVE A LOVELY VALENTINE’S DAY! 🙂