Lockdown Valentine’s Day

Valentine’s Day 20201 isn’t going to involve any restaurant’s however, that doesn’t mean you can’t have restaurant-quality food in your own home. Here at The Stockport Credit Union, we’ve come up with some delicious, restaurant-worthy recipes. Don’t worry we’ve remembered the kids and have included a delicious cheesecake recipe that’s perfect for getting those little cupids involved.

Cheese & Onion Puff Pie with Braised Lettuce & Peas

This decadent and luxurious Cheese & Onion Pie ditches the traditional shortcrust pastry for a crisp and fluffy puff pastry top. Pair your pie with the classic French side dish, Petits Pois à la Française (Braised Lettuce & Peas) for a meal worthy of any restaurant. Add some chopped ham or cut up cooked bacon if you fancy a bit of meat. The trick with this dish is to keep things simple. Just remember to cook with love!

Cheese & Onion Pie

Prep time: 10 mins

Cooking time: 45 mins

Ingredients

  • ·         1 packet of premade puff pastry
  • ·         350g grated Cheddar (as mature or mild as you like)
  • ·         3 finely sliced Large Onions
  • ·         2 eggs
  • ·         20ml of milk
  • ·         2 tablespoons of oil (Preferably Vegetable or Sunflower)
  • ·         Salt & Pepper
  • ·         ¼ teaspoon of Nutmeg (optional)
    • Braised Lettuce & Peas
  • ·         3 thinly sliced Spring Onions (or half of any onion available chopped finely)
  • ·         350g frozen peas
  • ·         1 1/2 knob of Butter (about 5 tablespoons)
  • ·         The juice from half of a squeezed lemon (2-3 Tablespoons)
  • ·         Salt & Pepper

Method

Cheese & Onion Pie

  • 1.      Heat the oil in a large frying pan and cook the onions on low heat until translucent (about 10 minutes). Place the onions in a bowl and leave to cool. While the Onions are cooling beat 2 eggs with a fork.
  • 2.      When the Onions have cooled mix them together with your Grated Cheese and beaten eggs (reserving about a quarter of the eggs). Season with a generous pinch of Salt & Pepper and 1/4 of a teaspoon of nutmeg (optional) and incorporate the seasoning.
  • 3.      Roll out the puff pastry and preheat your oven to 200 C (180 fan).
  • 4.      Mix the remaining egg and milk in a bowl.
  • 5.      Line the bottom of an oven-proof baking or pie dish with 2/3 of the pastry and pack in your filling. Add in any chopped ham or bacon at this point (optional).
  • 6.      Lay the remaining pastry on top of your pie to make a lid by gently pressing it on your filling and seal the sides with your thumbs. Liberally coat/brush the top of your pie with egg and milk mixture (this can be great fun for the kids).
  • 7.      Place the pie in the oven and cook for 45 minutes until fluffy, lovely, and golden.
  • 8.      Slice, serve and enjoy

Braised lettuce & Peas

  • 1.      Add the peas to a pan of boiling water and leave them for around 3 mins and drain.
  • 2.      Melt the butter in a saucepan and add in peas, lettuce, spring onions, lemon juice, and season with salt and pepper to taste. Cook for 5 minutes on medium heat stirring occasionally until veg is just tender. The key is to keep a bit of bite in the lettuce.
  • 3.      Pour into a serving dish and gently mix

Valentine’s Raspberry Cheesecake

Who doesn’t love a Cheesecake! This scrumptious Valentine-inspired cheesecake requires no baking and is so fun to make. One of the main steps in making this Cheesecake involves bashing a load of biscuits with a rolling pin. This is a super child-friendly recipe that is a foolproof way to get a perfect Cheesecake. Raspberry, White Chocolate, and Cream… What’s not to love?

Prep time: 10 mins

Cook time: 45 mins (plus overnight set)

Ingredients

  • ·         175g Digestive Biscuits
  • ·         50g Melted Butter
  • ·         100g White Chocolate Chips
  • ·         135g packet of Raspberry Jelly
  • ·         200g Cream Cheese
  • ·         150ml Whipping Cream
  • ·         100g Fresh Raspberries

Method

  • 1.      Place Digestive Biscuits in a sandwich bag. Bash and roll with a rolling pin (or any other bashing device) until the biscuits have transformed into fine crumbs. Cut butter into cubes and melt. In a bowl mix the Biscuits and Melted Butter together until you have it beautifully mixed and let it cool for a few minutes. Put your Buttery Biscuit base in a bottomless baking tin or any suitable dish and press down until evenly spread.
  • 2.      Cut, break or tear the jelly apart and dissolve in 100ml of boiling water
  • 3.      Whisk your whipping cream until thick and fluffy (an electric whisk really helps but isn’t essential).  Once you have a lovely thick Cream, gently stir in the Cream Cheese until you have a smooth mixture. Pour in the jelly and mix until fully incorporated.
  • 4.      Melt the white chocolate in the microwave making sure it doesn’t burn. To ensure it is smooth and evenly melted stir regularly and keep an eye on it. We don’t want any bubbles to form! Put aside to cool. Once cooled a little, gently stir the chocolate into your topping mixture.
  • 5.      Pour your mixture on top of the Biscuit base and evenly spread. Leave to cool in the fridge for an hour before decorating with fresh raspberries (try and get the kids to make a perfect love heart). Leave the cheesecake to set in the fridge overnight.
  • 6.      Slice, serve and watch faces light up around the table