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
+- 8 strawberries, halved
+- 50 g chevin/goats cheese, sliced
handful of rocket
extra virgin olive oil
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)
salt and pepper
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.
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!
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