Valentines week recipes - il romantico

Thanks to the lovely Sarah and Eilidh from our Morningside store we've got not one, not two but four meals to share with you this valentines week. All our recipe cards include a starter, main, side and dessert. 

To start - pesto stuffed cherry tomatoes 

Ingredients - 
150g cherry tomatoes (about 5 each)
Jar of Suma© basil pesto
Pine nuts
Extra virgin olive oil
Salt and pepper

Method -
1.Chop the top off the tomatoes and carefully scoop out the seeds with a small spoon or melon baller
2. Stuff with the pesto
3. Place the pine nuts in a small frying pan on a low-medium heat and toast until golden
4. Top the tomatoes with the toasted pine nuts and oil, then season with salt and pepper to taste

On the side - homemade garlic bread  

Ingredients - 
1/3 baguette
75g Violife© Vioblock
3 garlic cloves

Method - 
1. Pre-heat oven to 200c/180c Fan/Gas 6
2. Bring a small frying pan to a medium heat and add the 100g Vioblock
3. Once sizzling, add the garlic and cook for 2 minutes
4. Slice the baguette length ways in half, drizzle over with the garlic butter and put the bread on a baking tray, garlic butter side up
5. Cook in the oven for 5-7 minutes to warm the bread through.
6. Season with salt and pepper

Main course - spaghetti bolognese 

Ingredients -

Ingredients -
Packet of dried spaghetti
2 tbsp olive oil
1 onion, diced
1 medium carrot, grated
1 stick celery, finely chopped
2 cloves garlic, crushed
1 tbsp tomato puree
1 tbsp balsamic vinegar
2 tsp dried oregano

1 tsp dried rosemary
1 aubergine, finely chopped1 tin puy lentils, drained
100g mushrooms, finely chopped
2 400g tins chopped tomatoes
1 stock cube (veggie or mushroom)
200ml water
2-3 tbsp vegan Worcester sauce
Fresh basil (chopped) and “parmesan” to serve
Salt and pepper 

Method - 
1. Heat the oil to a medium heat in a large saucepan
2. Add the onion, carrot and celery and cook for about 10 minutes, stirring regularly until all are a bit soft
3. Stir in the garlic, tomato puree, balsamic vinegar, oregano and rosemary and cook for a further minute
4. Add the aubergine, lentils, mushrooms chopped tomatoes, stock cube, water and Worcester sauce
5. Keep stirring the ingredients so they don’t stick, and wait for them to come to the boil
6. Reduce the heat to a simmer. Cover loosely with a lid and cook for around 40-45 minutes until the sauce thickens.
7. Keep an eye and keep stirring, occasionally adding some water to stop it sticking to the bottom if needed
8. Whilst the sauce is cooking, bring a large pan of water to the boil and add a good pinch of salt (about a level teaspoon)
9. Cook the pasta according to pack instructions (100g dried pasta per person)
10. To serve, ladle a good spoon of sauce over the spaghetti and top with the basil, Parmesan and salt and pepper to taste

To finish - biscotti with ice cream

Ingredients - 
One pack Rhythm 108© biscotti (or your favourite cookies)
Tub of ice cream in your favorite flavour

Method - 
1.Break the biscotti into bite size pieces.
2.Top with 1 or 2 scoops of ice cream.

Share with us what you made! Take a pic, make a reel, and tag our socials.