Recipes: Faking it fancy for Valentine’s Day

[Chloe Burrowes | Contributing Writer]

If calling up restaurants and trying to find somewhere to book in last minute on Valentine’s Day has happened to you; it may be time to try your hand at cooking your own tasty dishes. I have teamed up with Lloyd Henley, a Songwriting and Music Production student and prolific Instagram food poster to give you a three course meal that will look restaurant quality but without the hefty price tag. All it requires is some time and we will help you with the creativity and some presentation skills to make it look amazing on the plate – definitely giving you some bragging rights and a chance to impress your date this Valentine’s!

Spicy Red Pepper Soup with Chilli

This simply but tasty recipe will have your taste buds tingling with a spicy kick. Using all fresh ingredients, this recipe will suit most diet requirements and kick off your meal with style.


  1. 1 Large Onion

  2. Olive Oil

  3. 3 Red Peppers

  4. 1 Large Potato

  5. Veg Stock (750ml)

  6. ½ tsp paprika

  7. ¼ tsp chilli powder

  8. Dollop of natural yoghurt

  9. Handful of chopped chives


  1. Peel and slice the onion and fry gently in the olive oil in a deep pan for 5-10 minutes

  2. De-seed and chop peppers, peel and grate the potato and add both to the cooked onion

  3. Dissolve a stock cube in 750ml of boiling water, add the stock to the pan and sprinkle in the paprika and chilli

  4. Simmer for half an hour (Great chance to prep the main course!)

  5. Blend into a smooth soup, return to the pan, reheat and season

  6. Take the pan off the heat, whisk and stir through the chopped chives.


Starter | Photo by Chloe Burrowes

For the main…

Grilled Pork Chop with Apple and Sage Mash served with a Cider Cream Sauce and Broccoli

A hearty main course which will you leave you satisfied and with the side of the broccoli; you even get one of your five a day! The well known classic of a seasoned pork chop is complemented by the creamy mash creating a tasty main course.


  1. 2 pork chops

  2. Olive Oil

  3. 1 Onion

  4. 2 Cloves of Garlic

  5. ½ a can of cider

  6. Head of broccoli

  7. Double Cream (100ml)

  8. Tbsp Apple Sauce

  9. Few sprigs of fresh sage, finely chopped

  10. 2 Potatoes

  11. Milk

  12. Small knob of butter


  1. Preheat the grill to ‘high’, and stick a pan of salted water on to boil. When boiled add the potatoes until soft

  2. Rub the chops in seasoned oil and place them under the grill

  3. Peel and dice the onion and garlic and fry in oil

  4. Add cider to the frying onion and garlic until it reaches a sticky texture

  5. To make the mash: Drain the potatoes, put some milk and butter in a pan until melted and add to the potatoes, mash and finish by stirring apple sauce and sage through the hot mash

  6. Add cream to the sauce and leave to simmer

  7. Serve with the broccoli, mash and a drizzle with the creamy cider sauce

Main Course | Photo by Chloe Burrowes

Main Course | Photo by Chloe Burrowes

Why not try out vegetarian option?

We also have a vegetarian option for you to try; turning a classic on its head with our Garlic, Thyme and Mushroom Lasagne.


  1. 1 small onion

  2. 2 cloves of garlic

  3. Olive Oil

  4. Thyme

  5. Mushrooms (750g)

  6. Worcestershire Sauce

  7. Crème Fraiche (500g)

  8. Lasagne Sheets

  9. Chives

  10. Parmesan Cheese


  1. Boil a large pan of salted water and preheat the oven to 200c

  2. Peel and finely dice onion and garlic and fry with thyme

  3. Chop the mushrooms and fry until they’ve softened with the Worcestershire sauce and crème fraiche

  4. Mix in the chives and season

  5. Cook the lasagne sheets in water for 2 minutes each

  6. Layer the mushroom mixture, pasta sheets and parmesan, finishing with parmesan and some chopped chives

  7. Put in the oven for 20 minutes until golden and bubbly

And for dessert…

Dessert | Photo by Chloe Burrowes

Dessert | Photo by Chloe Burrowes

White Chocolate and Raspberry Mousse

To finish the meal, we’re using a tried and tested favourite chocolate! Combining some white chocolate with some fresh and tangy raspberries is a light and fresh pot to finish the meal with a bang.


  1. White Chocolate (250g)

  2. Milk (100ml)

  3. Double Cream (280ml)

  4. 3 large egg whites


  1. Break up the chocolate and put it in a heatproof bowl with milk

  2. Heat over a pan of gently simmering water until melted

  3. Add the raspberries

  4. Leave to cool for 10 minutes and whip the cream to soft but floppy peaks

  5. Whisk the egg whites to soft peaks

  6. Fold the cream into chocolate mixture

  7. Divide into glasses/ramekins and chill for at least 4 hours

If you try out one of BlueMoon’s recipes, let us know what you think @TridentMediaUK!

#Food #Recipes #ValentinesDay

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