Thanks to the lovely Sarah and Eilidh from our Morningside store we've got not one, not two but four meals to share with you this valentines week. All our recipe cards include a starter, main, side and dessert.
To start - tomato bruschetta
Ingredients -
1⁄4 small red onion
3 plum tomatoes
1 tbsp balsamic vinegar
1 tbsp extra virgin olive oil |
2-3 sun-dried tomatoes (if using dry, soak before)
1 garlic clove
1 tsp dried basil
Salt and pepper
4 thick slices baguette |
Method -
1. Finely chop the fresh and sun-dried tomatoes, finely dice the onion, and crush the garlic clove.
2. Mix the onion, tomatoes, sun-dried tomatoes, garlic and basil in a bowl gently: try not to “mash” the tomatoes.
3. Add the balsamic vinegar, olive oil and salt and pepper to taste. Mix again.
4. Cover and let sit for at least an hour: this helps the flavours soak in and blend together.
5. Just before serving: slice the baguette diagonally and toast gently until golden.
6. Spread the mixture evenly on the warm bread and serve.
On the side - grilled courgettes with lemon and garlic
Ingredients -
2 tbsp olive oil
2 courgettes
3 garlic cloves
1 lemon (zest and juice)
Salt and pepper
Method -
1. Chop the courgette into batons and crush the garlic clove.
2. Heat a large frying pan to medium-high and add the olive oil.
3. Add the courgettes and fry with the garlic and lemon zest until caramelised.
4. Season to taste with the lemon juice, salt and pepper.
Main course - mushroom risotto with garlic mushrooms
For the Risotto:
1 packet dried porcini mushrooms
2-3tbsp olive oil
1 medium onion, finely chopped
1 stick celery, finely chopped
2 cloves garlic
400g risotto rice
200g mixed mushrooms, chopped
1.5l Kallo© veggie or mushroom stock |
For the Garlic Mushrooms:
2 tbsp olive oil
200g mixed mushrooms
2 cloves garlic, crushed
2 tbsp chopped fresh parsley
Juice of 1⁄2 lemon
Salt and pepper
To serve :
Extra olive oil, cheese, salt and pepper to taste |
Method -
For the risotto:
1. Heat the stock in a saucepan and keep on a low simmer.
2. In a bowl, add the porcini mushrooms and enough hot stock to cover.
3. Leave until they’ve softened (about 5 minutes), fish them out and chop them, reserving the soaking liquid.
4. Bring a separate large pan with the olive oil to a medium heat then add the onion and celery.
5. Gently fry for at least 10 minutes, then increase the heat to medium-high and add the mushrooms.
6. Cook until the mushrooms are soft, then add the rice and stir so it’s coated with oil (add a tiny bit more oil if it’s sticking).
7. Pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini and 1 ladle of hot stock.
8. Turn the heat down to a simmer and keep adding stock 1 ladle at a time, stirring the rice gently. Allow each ladleful to be absorbed before adding the next.
9. Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes.
For the garlic mushrooms:
1. Heat a frying pan to medium-high and add the olive oil.
2. Fry the mushrooms and garlic until soft and slightly caramelised.
3. Remove from the heat and add the parsley and lemon juice.
4. Season with salt and pepper.
To Serve:
1.Check the seasoning of the finished risotto and stir in the extra virgin olive oil and Violife© Prosociano. You want a slightly gooey consistency so add 1 last ladle of stock if needed.
2. Serve the risotto in individual bowls, topped with the garlic mushrooms, some more Violife© Prosociano and salt and pepper to taste.
To finish - biscotti with ice cream
Ingredients -
1 Pack Rhythm 108© almond biscotti (or your favourite gluten free Doves Farm cookies!)
Tub of ice cream in your favourite flavour
Method -
1.Break the biscuits into bite size pieces.
2.Top with 1 or 2 scoops of ice cream.
Share with us what you made! Take a pic, make a reel, and tag our socials.
