All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

White Chocolate and Rose Truffles (with a surprise inside)

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White Chocolate and Rose Truffles
Last year for Valentine’s Day I posted a three course meal; Beetroot and Goat’s Cheese Risotto, Boeuf Bourguignon and Dark Chocolate Tart. They were great together for a lovely meal in but this year I wanted to make something a little romantic and very indulgent. I know Valentine’s recipes will be two a penny at the moment but my truffles are a bit different. Not least because they’re not heart shaped and look rather plain and innocent. Until you bite into one that is.  What is that in the middle of the truffle I hear you ask? Well, as love is in the air, it’s a small pink nod to St. Valentine in the form of a pomegranate seed. A nice bit of fresh texture in an otherwise melty, mellow mouthful. It takes barely any effort to put the pomegranate seed inside each one and makes such a difference to the end flavour and texture it is definitely worth it.

You will need (for around 25 truffles):
300g white chocolate
150ml double cream
25g butter
Splash rose extract (preferably not rose water)
1 pomegranate
100g white chocolate – for dipping

Start by chopping the 300g of chocolate into small chunks. Heat the double cream and butter together until hot but not boiling. Pour this over the chocolate and mix well until the chocolate has melted and it’s all nicely combined. Add a drop of rose extract, mix well and then try it to see how floral it tastes. If you’re a bit overenthusiastic with your dripping technique the end result might taste reminiscent of soap. Not really what you’re going for. read more

Dark Chocolate and Hazelnut Tart with Rhubarb and Blood Orange Compote

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Dark Chocolate and Hazelnut Tart Mix
You can’t have Valentine’s Day without a little chocolate. This tart is great because you can make it in advance and leave it in the fridge so there is no last minute pudding fretting! It’s beautifully rich and very easy to make; made even easier if you use a food blender for the pastry. If pastry is your nemesis, it used to be mine, I have a previous post that will make you feel much more relaxed about constructing this tart.

Start by making the pastry. Blend 50g cold butter with 100g plain flour until it resembles breadcrumbs. Add 15g caster sugar and 25g chopped, toasted hazelnuts and then bring the pastry together with one small egg. Persevere it will get there in the end but you can add a little cold water if you think it needs it. Wrap the pastry in cling film and chill in the fridge for half an hour. I would recommend making the pastry when you’re as sure as you can be that the phone won’t ring and the doorbell won’t go because otherwise there’ll be pastry all over the place. read more

Boeuf Bourguignon with Dauphinoise and Purple Sprouting Broccoli

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Boeuf Bourguignon ingredients
Beautiful, traditional and French; a perfect meal for Valentine’s Day. This one’s a winner because the bottle of wine you need for the boeuf bourguignon you can then drink with the meal or yourself during the preparation as a reward for all your hard work. Being a slow cooking dish means once it’s on the go you don’t need to worry about it and you can get on with other things. If that wasn’t enough, it’s also incredible and actually quite cheap. 

Preparing the meat can be as difficult or easy as you like. Valentine’s Day brings out our flirtatious side and, not that I would advocate it of course, projecting a little of this new found eyelash fluttering on your butcher may result in your chosen cut being prepared for you. I’m not sure it would work with your greengrocer though. I used brisket for mine which needed a fair bit of trimming and preparing but I quite like doing that. read more

Beetroot and Goat’s Cheese Risotto

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This is the first of a three part post for Valentine’s Day. It’s designed to be seasonal, sumptuous, divine and stress free. The quantities are meant for two. The dessert is one that can be prepared in advance and kept in the fridge; the main is meant for long cooking so you have ample time to make the simple starter. All this spare time means you’re not rushing around desperately trying find that Barry White CD at the last minute. After all, it’s your Valentine’s dinner too. read more


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