Quick ‘n easy: Romantic 3 course dinner
February 13, 2011 in Uncategorized
Want something easy and super delicious for your special dinner? Look no further, it’s all here!
A refreshing strawberry and goats cheese salad that takes seconds to prepare as well as a delicious homemade beetroot pesto for sumptuous bowls of tagliatelle that can be eaten hot or cold, perfect for this hot Feb weather! And lastly, quick white chocolate cheesecakes topped with blushing rasberries…mmm…
The only thing that takes a while is the fresh beetroot that needs to be roasted. If you are in a hurry, boil them until tender with the skin on. I prefer roasting them, the flavour becomes sweeter and more concentrated. Once that’s done, it’s just a matter of blitzing the pesto and boiling the pasta.
So here goes…
Strawberry and Goats cheese salad
Serves 2
+- 8 strawberries, halved
+- 50 g chevin/goats cheese, sliced
handful of rocket
extra virgin olive oil
balsamic reduction
black pepper
Arrange the ingredients onto 2 plates and finish off with oil, reduction and pepper.
Home-made Beetroot pesto
makes +- 500 ml
+- 250 g beetroot, washed thoroughly and quartered ( do not peel)
olive oil
salt and pepper
fresh thyme
4 fat cloves garlic
100 g slivered almonds, toasted
50 g grated parmesan
juice of 1 lemon
+- 200 ml extra virgin olive oil
Freshly ground salt and pepper
Preheat oven at 200 degrees celcius.
Place prepared beetroot onto a baking tray, drizzle with oil and season. Bake for +- 1 hour and 20 minutes. Allow to cool.
Add the cooled beetroot, garlic and almonds to a blender and blitz until fine, add the parmesan and juice, followed by slowly pouring in the oil and season to taste. Add more oil if you want the pesto to be thinner. Store in an airtight container and it will keep for up to 2 weeks in the fridge.
To serve:
Cook 250 g tagliatelle until al dente, drain, and combine with as much pesto as you like(to taste). Delicious hot or cold.
Or serve on bruschettas or part of a mezze platter.
Quick white chocolate cheesecakes
makes 6 small pots or 1 large cheescake!
This recipe was inspired by Bar Bar Black sheep’s cheesecake, the chef sent me his version and I tweaked it a bit.
+- 200 g crunchies, ginger biscuits or shorbread
+- 100 ml melted butter
3 slabs white chocolate(I used Cadbury’s Dream)
250 g cream cheese
125 ml cream
5 ml vanilla essence
15 ml icing sugar
Combine the crushed biscuits and butter, should be damp enough to press at the base of each dish.
Break the chocolates into blocks and gently melt over a double boiler.
Whisk the cheese, cream, sugar and vanilla together until smooth. Add the melted chocolate to the cheese mixture and whick again until well combined and smooth.
Pour into prepared dishes and refrigerate for +- 3 hours until set.
Serve with fresh rasberries!
Delish!
I know this mixture makes alot, but it can keep in the fridge for up to a week and you can freeze them too! Just thaw out in the fridge when you need them!
Made this meal for my beloved today and it’s his turn tomorrow, can’t wait to see what he will cook up!
Happy Valentines day all! Today is just a reminder that we all should love our partners passionately everyday( ha ha! we”ll try!)
Honestly though, I am so grateful to have J in my life, he really is my rock, knight in shining armour and best friend.
Have a fab week people
C xx
Foodandthefab said on February 14, 2011
Lucky man! Love the idea of the beetroot pesto (and leaving the skins on)- I want to try this. My husb loves white choc, and those cheese cakes look luscious. I hope you get spoilt rotten and fed lavishly today. Happy Valentine’s day x
tandy.sinclair said on February 14, 2011
that is the best relationship! Have a good day today
sharonsmit said on February 14, 2011
Beautiful!
Happy Valentines day to you!!!
chantellebell said on February 14, 2011
Great food, love the mini cheese cakes!!
Zabwan said on February 14, 2011
*saved*, *saved* and *saved* – gorgeous food, Carey. Specially love those cheesecakes, wow!!
BITSOFCAREY said on February 14, 2011
thanks Zab! Happy V day to you!I have one is the fridge waiting for me when I get home! yippee
BITSOFCAREY said on February 14, 2011
thanks! they did go down a treat!
BITSOFCAREY said on February 14, 2011
Thanks Shaz, have a super evening what you have planned
BITSOFCAREY said on February 14, 2011
you have a great eve too!
BITSOFCAREY said on February 14, 2011
Thanks, the beetroot pesto is a winner, a nice change form the herb ones. Hub ate 2 cheesecakes last night! naughty naughty. Me, I don’t really have a sweet tooth, but it was most enjoyable, smooth and velvety… Have a good night too! I’m sure you’ll be cooking something fab!
leaineskitchen said on February 14, 2011
Lovely menu Carey and so simple too. I especially love the beetroot pesto – yum – gotta give it a go!! Happy Valentine’s Day – I hope hubby pulls out all the stops tonight
BITSOFCAREY said on February 14, 2011
Thanks Lea, I’m loving your posts lately, very inspired! have a stunning night
leaineskitchen said on February 14, 2011
Thanks Carey – I appreciate that
ShellWus said on February 16, 2011
Hi Carey, I saw these recipes on Monday morning and changed my dinner menu. Made the choc cheesecakes! Oh my gosh, they were absolutely delish. Thanks for the wonderful recipe.
BITSOFCAREY said on February 16, 2011
HI shelley! That is so good to hear and I am thrilled that you enjoyed it! Thank you!
TheCreativePot said on March 22, 2011
The pesto looks so unusual – I love it!
BITSOFCAREY said on March 22, 2011
yeh, it look rather psychedelic but it tastes damn good esp if you are having that beetroot craving. I eat it just like that on bruschetta! Thanks for checking it out x
Linda said on December 14, 2012
I definitely want to make the cheesecake, sounds delicious!!! Just want to know, are the slabs the 80/100g size or the 180/200 g size???
bitsofcarey said on December 20, 2012
Hi Linda, the 90 or 100g slabs. Enjoy!