Dublin City Ramblers

The Craic Was Ninety In The Isle Of Man

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!

    A post shared by Hey Pesto! (@heypesto)


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