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Valentine's Treats

Valentine's Day treats from Hey Pesto

Yvonne Carty has been whipping up some special Valentine's Day treats.

Lemon Curd

What you need:

  • 50g butter
  • 110g caster sugar
  • 2 lemons, zest and juice
  • 2 eggs and 1 egg yolk, beaten together

What you do:

  • In a bowl over a saucepan of gently simmering water, melt the butter and add the sugar, lemon zest and juice.
  • Whisk in the eggs and continue to whisk until the mixture coats the back of a spoon.
  • Take off heat and allow to cool – it will thicken further

Lemon Curd & Blueberry Pancake Stack

What you need:

  • 300g self-raising flour
  • 1 tsp bread soda
  • 2 eggs
  • 250 ml buttermilk
  • 2 eating apples, peeled, cored and grated
  • Oats, blueberries……
  • butter or oil for frying

What you do:

  • Mix the flour, bread soda and a pinch of salt in a bowl. Make a well in the centre, then gradually whisk in the eggs and the buttermilk.
  • Once the mixture is smooth, stir in the grated apples, oats or berries.
  • Melt a little butter in a non-stick pan or wipe with sunflower oil.
  • When hot, add small ladles of batter to the pan to make small pancakes   Cook for 2-3 mins until bubbles appear and the bottoms are set. Flip and cook for a few mins more.  Transfer to a plate and keep warm while you cook the rest of the batter.

Valentine’s Brunch

What you need:

  • Chocolate Spread
    • 125g cream
    • 35g sugar
    • 75g dark chocolate
    • 100g bar hazelnut chocolate, chopped
  • 4 slices bread – preferably brioche
  • 1 egg
  • 75 ml milk
  • 1 tsp vanilla extract
  • 1 tbsp. caster sugar
  • 2 tbsp. hazelnuts
  • 25 g butter
  • Icing sugar and raspberries to serve

What you do:

  • To make the spread heat the cream and the sugar.
  • Pour over the chocolate and whisk until smooth. Allow to cool.
  • Spread the chocolate over two slices of bread and top with other two slices to make a sandwich.  Cut into heart shapes.
  • Whisk the egg, milk, vanilla and sugar together in a wide bowl.
  • Dip each of the sandwiches into the egg mixture and allow to sit for a minute on each side to soak up mix.
  • Toast the hazelnuts in a dry pan and chop. Sprinkle on top of each sandwich
  • Heat the butter in large frying pan, add the sandwiches and cook for 1-2 minutes on each side until golden brown.
  • Sprinkle with icing sugar and serve with raspberries.

Hey Pesto! ‘Happy Ever After’ Tart

What you need:

  • Heart Shaped loose bottomed tin
  • 180g dark chocolate digestives
  • 60g butter, melted
  • 2 tbsp. flaked almonds
  • 200ml  Fresh Cream
  • 3 tbsp. Honey (local is best)
  • 300g dark chocolate (70% cocoa), chopped
  • Generous splash of Cointreau! 

What you do:

  • Crush the biscuits finely – easiest way to do this is put them in a plastic bag and bash with a Rolling pin.  Stir in the melted butter to the crushed biscuits and then press into the bottom of your tin.
  • Toast the almonds in a dry pan. Watch these carefully and don’t walk away or they will burn. This I know from experience!
  • Whisk the cream and honey together in a small saucepan over a low heat and then slowly bring the mix to just below the boil.
  • Pour the mix over the chocolate and stir until the chocolate melts.
  • Stir in the toasted almonds and the Cointreau.
  • Pour the mix into the lined tin and leave to chill for a few hours until set (overnight is best)
  • Decorate to your heart’s content with almonds, hearts and sparkles!
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     

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