Valentine’s Day 

The 14th of  February is a day I usually look forward to, it has never been about spending time with a partner it’s more about the food. (Low-key lie)😂, unfortunately I am not with my boyfriend on this red and white day but this would have been a perfect dinner for him. I am happy to share my indoor valentines treat with everyone. Everything used will be listed below . I am making a 3 course meal and below is the menu:

Starter: garlic butter jumbo prawns in skewers

Main course : roast beef with herb red potatoes, asparagus and carrots.

Dessert: chin chin baileys cheesecake 

I made my dessert first so it had enough time to cool in the fridge to be served after the main meal. 

Chin chin baileys cheesecake:

Ingredients:

  • 150g crunchy chin chin
  • 80g dark chocolate 
  • 8oz soft cheese (room temperature)
  • 2/3 cup baileys original Irish cream 
  • 1 teaspoon vanilla extract 
  • 300ml double cream 
  • 80g icing sugar 
  • Ferrero rocher (for topping)

Instructions: 

  • Crush chin chin using a food processor or put in a freezer bag and use a rolling pin and crumble to fine pieces. 
  • Melt chocolate on low heat in a microwave.
  • In a clean mixing bowl pour in soft cheese, add melted chocolate and combine with your mixer.
  • Add baileys, sugar and vanilla extract together and mix till smooth. ( you will taste the baileys so reduce the amount if you do not want it too strong.) this is a dessert for adults.
  • Stir in double cream and whip till smooth.

  • Put crushed chin chin in your dessert cup and level in the bottom of the glass.
  • Add baileys cheesecake mix , top with some more crushed chin chin and top with ferrero rocher . 
  • Place In fridge to set till it’s time for dessert.


Serve after main course.❤️

the roast should be in the oven before you start to prepare your starter.

Ingredients:

  • 1.3kg beef joint 
  • 2 medium onions
  • A bulb of garlic
  • Bunch of Rosemary and thyme
  • Chilli 
  • Black pepper 
  • Olive oil
  • Stock cubes
  • Salt

Herb potatoes:

  • 5 medium red potatoes 
  • 1 tablespoon paprika
  • 1 tsp rosemary 
  • 1tsp dry bay leaves
  • 2 garlic cloves (chopped)
  • 1/2 teaspoon black pepper
  • Salt to taste  

Vegetables:

  • 2 medium sized carrots 
  • 100g asparagus 

Instructions : 

  • Remove beef from fridge 1hr before you plan to cook.
  • Preheat oven to 220°c.
  • Peel onions and chop, break garlic into cloves (I did not peel them)
  • Put onions, garlic, rosemary and thyme in a baking pan and drizzle olive oil.
  • Place beef on top of the onions/herbs. season with stock cube, pepper, salt and chilli and drizzle with oil. 
  • Place in oven, turning down the heat to 190°c and cook for about 50mins for medium rare. ( I made slight incisions on my beef for some seasoning to get into it).

  • While your beef is roasting, scrub potatoes 🥔 clean, and chop into large even pieces no need to peel the skin off.
  • Put in a pot, add all the spices together and mix making sure you cover all.

  • Set pot on fire and add about 100ml of water and allow to steam. When the water is dried out, off the heat and set aside.
  • Wash vegetables and slice carrots 🥕into big strips.
  • Allow beef to cook for about 35 minutes before adding potatoes/ vegetables to roast. 

Once potatoes and vegetables go into the oven to roast you can prepare your starter. 

Recipe can be found by following the link below:

https://thelmzkitchen.co.uk/2016/05/24/garlic-butter-prawns/

Check your roast and take out of the oven to cool, while you serve your starter . Or be like me and serve both. 😊


Set table and get ready to serve your meal.



Have a good Valentine’s days.❤️❤️❤️❤️

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