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The Perfect Valentine’s 3 Course Dinner for Two

Need a show-stopping Valentine's meal idea? We've created a little menu incorporating a variety of our butters. One of the main reasons we created our butters is because they elevate dishes, making it super-quick to add lots of flavour, easily and in your own home. Take a look at our mouth-watering suggestions for you to try at home (and read to the end for a special Valentine's discount)!



Dough balls on tray

Starter - Dough Balls Dipping Tray

You'll need:


Recipe:

  1. Put about 175ml of water in a saucepan and warm until steaming, then add the salted butter. Set aside to cool down to a warm temperature. Mix flour, yeast, sugar, and a pinch of salt into a large bowl. Add the cooled water to the bowl and mix together until you get a soft dough. Knead for a further 10 mins. Return to a clean oiled bowl, cover and leave to rise for 1 - 2 hours.


  1. Oil a baking sheet. Knock the air out of the dough and knead again. Take small pieces at a time and roll into desired shape. Cover again and leave to rise for 30 mins.


  1. Heat oven to 180 c / 160 fan/ gas 4 and bake for 25 - 30 mins.


  1. While baking, grab 3 of your favourite savoury butters from us. For example: garlic and herb, smoked chipotle and truffle could be a fun line up. Gently microwave these until soft.


  1. Serve your fluffy dough balls with delicious soft butter for dipping.



Main - Steak and Tenderstem Broccoli

You'll need:

Steak with a slice of butter on top

2x steaks (cut of your choice)

Tenderstem broccoli

100ml double cream


Recipe:

  1. Take steaks out of the fridge 30 minutes before cooking to reach room temperature. Pat them dry with paper towels and season with salt.


  2. Heat a cast iron skillet over a high heat until smoking. Add oil, then add steaks. Sear the fat of the steak for a minute or two for a caramelised crust.


  3. Reduce heat to medium and cook the steaks. As a rough guide, cook for 1.5 minutes each side for rare, 2-2.5 minutes on each side for medium, and 3.5-4 minutes on each side for well done. For the last minute of cooking, add 1-2 slices of your peppercorn butter. Tilt the pan and spoon the melted butter over the steaks for 1 - 2 minutes.


  4. Remove the steaks and let them rest on a plate covered in foil loosely for 5-10 mins.


  5. Add another couple of slices of peppercorn butter to the pan and let the butter melt.


  6. Then add the cream and heat until it starts to simmer, creating a creamy peppercorn sauce.


  7. Heat a large pan and add a couple of slices of our garlic and herb butter. When melted add your tenderstem broccoli. Cover the pan and cook for about 5 mins, tossing a few times.



Main (vegetarian) - Creamy Truffle Gnocchi

Creamy truffle gnocchi

You'll need:

Fresh gnocchi

250g mushrooms

2 cloves garlic

125ml white wine

200ml double cream

Parmesan cheese

You can also add anchovy fillet to the sauce, however, this is optional


Recipe:

1. Boil the gnocchi for 2-5 minutes in a pan of water. You know it's cooked when some start floating until the top.


2. To make the sauce, fry a handful of fresh mushrooms in a pan with oil, then add a little minced garlic. Add the wine to the pan and the double cream. Simmer until reduced by half.


3. Finally stir in a slice of truffle butter to the sauce, then mix in your drained gnocchi.


4. Finish with a sprinkle of Parmesan cheese and freshly cracked black pepper.



Dessert 1: Tiramisu

Tiramisu

You'll need:

Easy bake sponge cake recipe

250ml espresso

150ml Amaretto

50g Sugar

Cocoa powder


Recipe:

1. Bake a vanilla or coffee infused sponge cake. Once cooled completely, slice the cake into 3/ 4 horizontal layers.


2. Combine 250ml strong espresso with 150ml amaretto and 50g sugar to make a coffee syrup.


3. Brush each sponge layer with the coffee syrup.


4. Pipe The Yorkshire Kitchen Coffee Butter between each layer.


5. Coat the top and sides of the cake with the remaining coffee butter.


6. Dust generously with cocoa powder.




Dessert 2: Sticky toffee pudding with salted caramel butter

Sticky toffee pudding topped with a spoon of salted caramel butter

You'll need:

100g salted butter

175g muscovado sugar

2 large eggs

225g self raising flour

1tsp baking powder

1tsp bicarbonate of soda

3tbsp black treacle

275ml full fat milk


For sauce :

100g butter

125g light muscovado sugar

1tbsp black treacle

300ml pouring cream

1tsp vanilla extract  


Recipe:

1. Preheat oven to 180/160 fan/ gas 4. Butter a wide, shallow ovenproof dish.


2. Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Beat using an electric whisk for about 30 seconds. Pour in milk gradually and whisk until smooth.


3. Pour into the prepared dish. Bake for 35 - 40 mins.


4. To make the sauce put all of the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted. Bring to the boil, stirring for a minute.


5. To serve, scoop a dollop of our salted caramel butter to add a sweet creamy boost to your dessert!



If you'd liked to find any of the butters used in these recipes, click the links below. We've also set up a special discount for you to use right up until Valentine's Day - use VALENTINE for 15% off your order.


 
 
 

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