1. A COLLECTION OF EASY RECIPES CREATED
BY SOME OF OUR FAVOURITE BLOGGERS
- x -
Valentine’s
Cookbook
- x -

2. Pea & Ham Soup
By Amelia from www.xameliax.com @xameliax
INSTRUCTIONS:
1. Peel and chop your onion and potato and dice the cooked ham.
2. Add your ham, onion, potato and peas to your soup maker.
3. Dissolve the stock cubes into 900ml of boiling water and tip into
the soup maker along with your other ingredients.
4. Add a knob of butter, pop on the lid and set your Tower Soup
Maker to 30 minutes.
5. When the timer goes off, simply press the blend button until
smooth and serve with crispy bacon bits, croutons and some.
crusty bread!
EQUIPMENT USED:
Tower Soup Maker
“ It does EVERYTHING for you and after
its first use it’s become my new favourite
gadget – making soup is criminally easy
with this bad boy!
”- Amelia
INGREDIENTS:
1 Onion
1 Medium potato
500g Frozen peas
2 Pork stock cubes
300g Cooked ham
A smidgen of butter

3. Butternut Squash
& Feta Lasagne
By Sarah from www.essbeevee.co.uk @essbeevee
INSTRUCTIONS:
1. Peel and chop up the butternut squash.
2. Chop up your mushrooms, onion and pepper into chunks and put into your
lasagne pan (spray liberally with your cooking oil of choice) along with your
chopped butternut squash.
3. Sprinkle with dried rosemary, salt and pepper and chuck some crushed garlic
on, too.
4. Roast in a 200c oven for about 25mins.
5. Wilt your spinach by popping it into a frying pan or wok along with a tiny bit of
water. It’ll cook faster with the lid on, but should only take about 5 minutes. It’ll
look like loads, but it reduces a lot.
6. When your veg is cooked, you can assemble the lasagne – so make sure you
leave the oven on!
7. Put about half the veg into the bottom of your lasagne dish.
8. Lay 3 lasagne sheets over that and then put all the spinach over them, making
sure they are evenly spread across the surface of the lasagne sheets.
9. Chop up your feta and sprinkle the lot over the top of your spinach, then spoon
the remainder of the roasted vegetables and squash over.
10. Cover with 3 lasagne sheets.
11. Spoon the can of mushroom soup over, making sure the lasagne sheets are
all covered. You can actually use any white sauce here, but mushroom soup is
really easy and low fat.
12. Tear up your mozzarella and sprinkle over the lasagne sheets.
13. Pop your pan in the oven and cook for 20-30 mins at 200c.
14. Get it out, serve it quickly, eat it all up. This also freezes really well! I recommend
adding more cheese when you reheat it, because more cheese makes
everything better.
INGREDIENTS:
6 Dry lasagne sheets
125g Light mozzarella
200g Feta cheese
1 Can low fat condensed
mushroom soup
1 Butternut Squash
200g Spinach
1 Onion
1 Pepper
6 Portobello mushrooms
4 Garlic cloves

4. Chocolate Irish Cream
Liquor Biscuit Cups
By Steph from www.missmamosworld.com @missmamo
INSTRUCTIONS:
1. Combine the chocolate spread, Irish cream liquor, butter and
sugar until light and fluffy.
2. Sift and fold in the flour.
3. Mix together until a dough is formed.
4. Roll the dough into a 1-inch sausage and chill in the fridge for
30 minutes.
5. Slice the dough into 1cm rounds.
6. Spray the underside of a Yorkshire pudding tray with cake
release spray.
7. Press each slice of the dough over each ridge.
8. Press lightly until the dough has the shape of the ridge in the
tray.
9. Bake in a pre-heated oven at Gas Mark 3 for 10-15 minutes
depending on if you like them soft and chewy or with a bit of
crunch.
10. Leave to cool slightly until they can be handled.
11. Carefully twist each cup to remove from the tray.
12. Leave to cool completely.
13. Serve with vanilla ice cream, fresh raspberries and grated
chocolate.
INGREDIENTS:
20g Chocolate spread
5ml Irish cream liquor
200g Softened butter
110g Sugar
275g Plain flour

5. Mud Cake with Salted
Butterscotch
By Ai Lin from www.nomsieskitchen.com @leowailin
INSTRUCTIONS:
1. Preheat oven to 150°C and grease and line baking rings/tin.
2. Put butter, chocolate, light brown sugar and dark chocolate in a small
pot and melt down over low heat. Slowly add in the water and stir, once
the water is hot add in the coffee and stir to dissolve. Leave mixture to
simmer over low heat for 10 minutes, stirring occasionally. Once done,
remove from heat and pour mixture into a mixing bowl.
3. Sieve self raising flour, ground almonds, cocoa powder and baking
powder together. Add the sieved ingredients into melted butter and
chocolate mixture. Mix until evenly combined. Add in the egg and mix
until just combined.
4. Pour mixture into baking rings/tin and bake at for 30-35 minutes. The
cakes should be well risen and the smell will be amazing. As the mixture
is quite moist, a skewer when inserted should’nt come out clean - you
want the middle of the cake to be a little gooey and not completely dry.
5. If you have not made your butterscotch sauce, you can make it while
the mud cakes are baking. Recipe for Salted Butterscotch follows. Use a
skewer or a chopstick to poke a hole in the middle of the mud cakes. Put
butterscotch into a freezer bag (or piping bag), snip off the end and fill
the cakes with butterscotch. Drizzle the remaining butterscotch over the
cakes. Dust with icing sugar just before serving.
INGREDIENTS:
125g Butter
110g Light brown sugar
80g Dark chocolate
150ml Water
1 tbsp Instant coffee
100g Self raising flour
50g Ground almonds
10g Cocoa powder
½ tsp Baking powder
1 Egg

6. Egg Free Exotic Mango and
Cardamom Pancakes
By Chintal from chinskitchen.wordpress.com @chintalkakaya
INSTRUCTIONS:
1. In a bowl mix sifted flour, baking powder, sugar and ground
cardamom.
2. Mix water and coconut oil into the milk, stir and pour into the
dry ingredients. Stir into a smooth batter but do not over beat.
3. Place a non-stick frying pan on medium heat, add ½ tsp melted
coconut oil, turn the pan to ensure even coating of oil.
4. Using a ladle, pour batter into the frying pan, spread the batter
to a thin consistency using the base of a ladle.
5. Let one side cook for at least 30-40 seconds or until evenly
brown, flip the pancake and let cook for another 40-50
seconds. If your pancake is slightly stuck you can add a bit
more coconut oil.
6. Continue this process until all the batter has been used.
7. Peel the mango, cut out the flesh into thick finger slices as
shown in the photograph.
8. Take a pancake, fill with mango slices, wrap and drizzle with
white chocolate add a dusting of icing sugar.
9. Serve with cream or ice cream for extra indulgence.
INGREDIENTS:
1 Onion
250g Sifted plain flour
2 ½ tbsp Caster sugar
2 tsp Baking powder
¾ tsp Ground cardamom
4 tbsp Melted organic coconut
oil plus extra for cooking
550ml Warm milk
30ml Water
1 Large green skin ripe fibreless
mango, ensure mango isn’t
over ripe.
50g - 100g Melted white
chocolate
Icing sugar for dusting

7. Fortune Cookies
By Charlotte from www.myrecipebook.co.uk @MyRecipeBookUK
4. Add the vanilla extract, flour and caster sugar and whisk until combined.
5. Bake the cookies two at a time as they need to be formed before they
cool. If you try and bake more in one go you’ll find that they crack when
you try and shape them.
6. For each cookie, place a teaspoon of mixture onto the greased tray/
silicon sheet and use a palette knife to spread the mixture into a circle
roughly 10cm in diameter. You need to spread the mixture as thinly and
evenly as possible (about 1mm thick).
7. Place into the pre-heated oven and bake for 4-5 minutes until the edges
are just starting to brown (the centre will still be pale).
8. While the first two cookies are baking, prepare the second batch on a
different tray.
9. Once the cookies have baked, remove from the oven and shape them.
10. You need to shape the cookies as quickly as possible after they have
been removed from the oven. Please be careful as they will still be very
hot.
11. Place your pre written fortune in the centre of each cookie and fold the
cookie in half.
12. Pick up the cookie by the two corners of the fold. Place the centre of the
fold on the edge of a cup or mug and gently pull down the two corners,
ensuring the edges stay as held together as possible. This will create the
typical fortune cookie shape.
13. Place the cookie into a muffin tin (or similar) to help it hold its shape until
it cools completely.
14. Repeat until all cookies are baked and shaped.
INSTRUCTIONS:
1. Prepare your fortunes by writing the messages for the inside of the
cookies on the pieces of paper roughly 1cm x 10cm, and fold them a few
times to make them small enough to fit.
2. Preheat the fan oven to 220C/200C and grease two baking trays/silicon
sheets with a little butter.
3. In a bowl, whisk the egg white until foamy but not stiff.
INGREDIENTS:
1 Egg white
40g Plain flour
40g Caster sugar
⅛ tsp Vanilla extract
A little butter (to grease the
baking trays)

8. Rose Fairy Cakes
By Daisy from www.prettygreentea.co.uk @prettygreentea
INSTRUCTIONS:
1. Whisk together the butter and sugar. Once combined it’s time
to stir the rose water in.
2. Next, add the eggs into the mixture and whisk slowly, adding
the flour a little at a time.
3. Spoon the mixture into fairy cake cases and place into a
preheated oven (180C) for 15 minutes. Once the cakes are
lightly golden take them out and place on a wire rack to cool.
4. While the fairy cakes are baking it’s time to put together the
cream cheese icing!
5. In a big bowl combine the icing sugar, cream cheese, butter
and rose water. Add a couple of drops of food colouring to
give them that Valentine’s Day feeling.
6. Once the fairy cakes have cooled you can get creative with
the icing.
INGREDIENTS:
The Cake
150g Butter
150g Brown sugar
2 tsp Rose water
3 Eggs
200g Self raising flour
The Icing
150g Cream cheese
50g Butter (or use cream to
make thicker)
400g Icing sugar
2 tsp Rose water
Pink food colouring

9. The Valentine’s Steak
Sandwich of Lurve
By Sera from www.theagoraphobicfashionista.com @The_AF_blog
INSTRUCTIONS:
1. Fire up your health grill (easiest way to cook steak quickly and to
the specified preference).
2. Rub some oil into your steak fillets, season with salt, pepper and
a dash of paprika and rub all that in.
3. Pop your fillet steaks onto the grill and leave to cook.
4. When the steak is cooked to your preference, remove but keep
the grill on.
5. Leave steaks to rest and pop your baguette halves into the health
grill to soak up any of the juices left over (this gives a great
chargrilled taste!).
6. Slice up steak and arrange on the warm crusty baguette.
FOR THE SAUCE:
7. Fry garlic in the tiniest bit of oil until softened, add peppercorns,
Dijon Mustard and the stock pot. Pour in 2 cups of hot water and
bring to the boil, allow to simmer (this aids thickening process)
and then cool slightly before stirring in the cream.
8. Serve in a little fancy dish to the side and enjoy!
9. If you like mushrooms and fried onions, improvise. For me, on
Valentine’s Day, it’s about something quick and simply thrown
together whilst I slip into something altogether less comfortable!
INGREDIENTS:
1 Large crusty baguette
2 Fillet steaks
Paprika
Spray Oil
Salt & Pepper to season
1 Clove of garlic
2 tbsp Black peppercorns
1 tsp Dijon Mustard
1 Beef stock pot
3 tsp Double cream

10. Bitesize Lemon and Lime
Syllabub Recipe
By Nik from nikspeller.tumblr.com @NikSpeller
INGREDIENTS:
500ml Double cream
1 Lemon
1 Lime
75g Icing sugar
5 Ginger nut biscuits
6-8 Small cups
Crème de Framboise au
Cognac (optional)
INSTRUCTIONS:
1. Pour the cream and sift the icing sugar into a mixing bowl. Add
the juice and zest from the lemon and lime. Whisk until the
mixture is stiff.
2. Crush 4 of the biscuits with your hands and divide between all
of the cups.
3. Spoon over the mixture.
4. Drizzle with the Crème de Framboise (this adds a sharp note
that helps cut through the rich cream).
5. Crush the last biscuit and dust between the syllabubs.
6. Serve using small cups means that you get a bitesize amount
of what is an incredibly rich pudding.

11. Chocolate & Raspberry Cakes
By Charlotte from www.thegoodowl.co.uk @The_Goodowl
INSTRUCTIONS:
THE CAKE
1. Preheat your oven to 180C/350F/Gas Mark 4 and line your baking tray.
2. Add the butter to a large mixing bowl, beat with a wooden spoon until softened.
3. Add the sugar to the mix and continue beating until light and fluffy.
4. Beat the eggs separately and then slowly add to the butter/sugar mixture.
5. Sift the flour and then slowly incorporate into the mixture.
6. Add the rest of the ingredients except for the water.
7. The mixture should now be quite stiff - add the water a little bit at a time until you
have a pourable yet firm mixture.
8. Place in the oven and bake for roughly 20 - 30 minutes, check it’s cooked by
sticking a butter knife into the cake and checking the knife comes out clean.
9. Once it’s ready, remove from the oven and leave to cool on a cooling rack.
10. When it’s cool enough take your heart cutter and cut out some heart shapes.
11. Slice these hearts through the middle horizontally using a bread knife.
THE FILLING
12. Add the butter and the raspberries to a bowl and mix with an electric mixer.
13. Add the salt, icing sugar and cocoa, and continue mixing.
14. Gradually add the cream until you reach a fluffy mixture.
15. Add this to a piping bag and pipe onto 1 half of each your heart cakes.
16. Pop the other halves on top and leave to set in a fridge for 30 mins.
THE ICING
17. Add the cream to a small milk pan and heat.
18. Break the chocolate into little pieces and gradually add it to the pan.
19. Stir with a wooden spoon until it’s all smooth and combined.
20. Place your cakes onto a cooling rack and pour the chocolate ganache over.
21. Pop it back into the fridge and leave to set.
22. Decorate with a sprinkle of dried raspberries.
INGREDIENTS:
Chocolate Cake
225g Plain flour
350g Caster sugar
85g Cocoa powder
1 ½ tsp Baking powder
1 ½ tsp Bicarbonate of Soda
2 Medium free range eggs
250ml Milk
125ml Vegetable oil
2 Tsp Vanilla extract
250ml Water
Square or Rectangular Cake tin
Heart Shaped Cutter
Chocolate & Raspberry Filling
113g Room temp butter
200g Icing sugar
32g Cocoa
¼ tsp Salt
1 Handful of raspberries
3 tbsp Double cream
Chocolate Ganache Icing
200g Chocolate
200ml Double cream
Dried raspberries (optional)

12. Chocolate & Salted
Caramel Tartlets
By Angela from www.patisseriemakesperfect.co.uk.co.uk @cherubpaddock
4. To make the caramel put one third of the granulated sugar into a saucepan and place on
medium heat. When it dissolves add the next third of the sugar. Once that has melted, the
final batch of sugar can be added. Heat the sugar until it turns a golden colour.
5. Turn down the heat to low and add the cream in small batches. Take care as the mixture
will bubble up, so you will need to stir it quite quickly. When all of the cream has been
added, take the pan off the heat and stir in the butter - this stops the caramel from
cooking any further.
6. Finally use an immersion or stick blender to mix the caramel until the butter and caramel
are combined. Pour into a bowl, cover with cling-film and put it in the fridge to chill.
7. To make the ganache, heat the cream and butter together in a saucepan and bring it to
the boil. Take the cream off the heat and allow to cool slightly before pouring it over the
chocolate.
8. Stir the chocolate from the centre working outwards until the cream and chocolate are
combined. Leave to cool - if you refrigerate the ganache you may need to warm it in the
microwave when you want to use it or it will be too hard to spread.
9. Roll out the pastry until it’s 2mm - 3mm thick. The pastry can be very sticky, so it may be
easier to roll it out between two sheets of baking parchment. Stamp out 8 circles for the
individual tarts and press the pastry into the sides and trim the edges.
10. Bake the pastry blind, weighing it down with greaseproof paper and baking beans. Bake
the individual tarts at 180C for 10mins, remove the baking beans and finish baking the
pastry at 160C for a further 10 - 15 mins. Leave the pastry to cool.
11. Half fill the cases with the caramel using a piping bag, or a knife (you may need to warm
the caramel slightly as it can set quite well).
12. Pipe or spread the cooled ganache on top to fill the tarts, smooth it so the edges are
completely sealed. You will have ganache left over - this can be rolled into truffles or
frozen for up to 3 months, (just defrost it overnight and warm it slightly in a microwave to
make it soft enough to spread or pipe).
13. The tart can then be decorated with more salted caramel and if you’re feeling very
indulgent, some gold leaf or a square of your favourite chocolate.
INSTRUCTIONS:
1. First, to make the pastry; add the butter, icing sugar and eggs to a food mixer and mix
together.
2. Add the flour and cocoa powder and mix until the pastry comes together in a sticky
paste.
3. Cover in cling film and leave to rest in the fridge for at least 2 hours or overnight if
possible. This is a very sticky pastry and it needs a lot of time to rest.
INGREDIENTS:
Chocolate Ganache
150ml Whipping cream
25g Unsalted butter
280g Dark chocolate (at least
50% Cocoa)
Salted Caramel
140g Granulated sugar
75ml Double cream
100g Salted butter (diced
and chilled)
Chocolate Ganache
Chocolate Sable pastry
100g Unsalted butter
50g Icing sugar
1 Egg (lightly beaten)
85g Plain flour
40g Cocoa powder

13. Tower Valentine’s
Cookbook Bloggers
AMELIA | www.xameliax.com | @xameliax
CHINTAL | chinskitchen.wordpress.com | @chintalkakaya
SARAH | www.essbeevee.co.uk | @essbeevee
STEPH | www.missmamosworld.com | @missmamo
AI LIN | www.nomieskitchen.com | @leowailin
CHARLOTTE | www.myrecipebook.co.uk | @MyRecipeBookUK
DAISY | www.prettygreentea.com | @prettygreentea
SERA | www.theagoraphobicfashionista.com | @The_AF_blog
NIK | nikspeller.tumblr.com | @NikSpeller
CHARLOTTE | www.thegoodowl.com | @The_Goodowl
ANGELA | www.patisseriemakesperfect.co.uk | @cherubpaddock