Recipes for love
If the way to a person's heart is through their tummy, then we've got it nailed with these gorgeous Valentine's Day recipes courtesy of private chef Laura Scott.
Few things say I love you like freshly baked treats – and we’re sure you’ll win over your sweetheart with these delicious recipes from private chef, cookery tutor, food blogger and Epsom supper club host Laura Scott.
VALENTINE’S BREAKFAST SCONES
Is there anything better than waking up to the smell of freshly-baked scones? We think not. And these A zesty, chocolate chip scones are ideal for the day of lurve. They’re perfect enjoyed with salted butter and good marmalade.
225 g self raising flour sifted
1 tsp baking powder
60 g butter cut into cubes
25 g caster sugar
1 large egg beaten
100 ml full fat milk
2 satsumas zest only
50 g dark chocolate chopped into small pieces
Pre-heat the oven to 200 degrees.
Place the flour, baking powder and sugar into a bowl.
Add the butter and rub into the flour mixture using your hands, until it resembles breadcrumbs.
Add in the zest and chopped chocolate.
Whisk the egg in a measuring jug and add in the milk.
Pour this into the dry mix and stir it well.
Turn out the dough onto a floured work surface and knead lightly.
Shape and pat the dough into a circle (2cm thick) using hands not rolling pin as this keeps the air in the mixture
Cut out scones and re-roll the dough to use up all the mixture.
Brush the scones with milk.
Place the scones on a baking tray lined with baking parchment.
Bake in the oven for 15 minutes until golden brown.
These scones freeze well and if serving the next day, warm in the oven for 5 minutes before serving.
CHOCOLATE AND CACAO NIB COOKIES WITH LIME CHEESECAKE
Forget strawberries and chocolate this Valentine’s Day. This year it’s all about chocolate and lime, an unusually perfect combination. The layer of lime flavoured mascarpone turns these cookies into a chocolate cheesecake sandwich fit for any occasion.
For the cookies
100 g Butter softened
50 g Caster sugar
1/2 tsp Piment d’Espelette
20 g Cacao nibs crushed
25 g Cocoa powder
80 g Plain flour
50 g Cornflour
For the cheesecake filling
250 g Mascarpone
2 tbsp Maple syrup
1 Lime zest only
Instructions – for the cookies
Mix all of the ingredients together in a bowl using a wooden spoon to begin with then use your hands to bring the cookie dough together into a ball and chill in the fridge for 30 minutes,
Pre-heat the oven to 180 degrees then line a large baking tray with baking parchment,
Roll out the cookie dough on a floured work surface (not too thin) and cut out shapes using a heart cookie cutter ,
Place the cookies onto the tray and bake for 15 minutes then leave to cool completely before filling with the cheesecake cream.
And for the cheesecake filling
Combine all of the ingredients and place into a piping bag ready to fill the cookies when they are cool. Keep refrigerated until you are ready to fill the cookies.
Pipe a generous amount of the cheesecake filling onto the base of one cookie then sandwich together with another cookie. Continue this process until half of the cookies have been filled. Top with the remaining cookies.
Do this at the last minute as the cookies must not be refrigerated as they will soften and lose their crisp bite.
RASPBERRY AND ROSE BUNDT CAKE
A perfect bake for Valentine’s day, using fresh raspberries and rose water. It’s a cake with fruity and floral notes – and is as pretty as a picture.
175 g butter softened
275 g caster sugar
1 tsp rose water
a pinch of salt
350 g plain flour sifted
2 tsp baking powder sifted
125 ml buttermilk
150 g raspberries
For the glace icing:
100 g icing sugar sifted
2-3 tbsp water
pink food colouring
Freeze dried raspberries to decorate
Pre-heat the oven to 170 degrees
Butter the bundt tin generously
Beat the butter and sugar together in a food mixer until pale and creamy then add in the eggs, one at a time. Continue to beat well adding in the rose water along with the last egg
Fold in the flour and baking powder followed by the buttermilk and salt, then fold in the raspberries
Tip the cake mix into the baking tin and bake for 50 minutes (approx) until the cake is cooked through. Test it by placing a skewer into the cake, if it comes out clean, the cake is done
Remove from the oven and allow to cool completely on a wire rack before icing
For the glace icing:
Measure the sifted icing sugar into a bowl and add in the water, spoon by spoon, to form a thick but loose paste that can be drizzled with a spoon
Add a little pink food colouring and mix in thoroughly
Drizzle the icing over the cooled cake and decorate with freeze dried raspberry pieces
This bundt cake is a light and fruity sponge filled with raspberries and a hint of rose. If you want a more pronounced rose flavour, add a splash of rose water to the icing.
If you fancy joining one of Laura’s pop-up cookery classes, she has regular pop-up sourdough demos coming up. You’ll learn the basic principles of making your own sourdough bread you’ll also take home a sourdough starter and instruction booklet so you can make your own delicious loaves at home. The cost is £50 per person, which includes lunch. Both classes are from 10am-1pm. Click here for dates