Food + Drink Mum
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Hartley’s Valentine’s Recipes
Valentine’s Jelly Hearts
• 2 x 135g packs Hartley’s strawberry jelly cubes
• 100ml single cream
• 200g strawberries
1. Make up the jelly with 150ml of boiling water. Divide this into two jugs.
2. Add 100ml of cold water to one of the jugs of jelly - pour the contents of this jug into a heart shape mould.
3. Put in the fridge to set.
4. Add the cream to the second jug of jelly and leave to one side until the jelly in the mould is almost set.
5. Gently pour the cream jelly into the mould on top of the almost set normal jelly.
6. Leave to set fully.
7. To serve, dip the mould into warm water and tip the jelly heart onto a serving plate. Slice the strawberries and decorate.
Jam Heart Biscuits
• A jar of Hartley’s seedless strawberry jam
• 250g plain flour
• 200g butter
• 100g icing sugar
• 2 egg yolks
1. Pre-heat the oven to 170°c.
2. Place all the dry ingredients into a bowl and rub together with the butter to create crumbs. Add the egg yolks to form a dough.
3. Sprinkle some flour onto a surface and roll out the dough to the thickness of a pound coin.
4. Cut out large hearts and place onto a buttered baking tray.
5. Use a 2cm heart cutter to cut out a heart in the centre of half the large hearts.
6. Bake for 10-12 minutes until golden.
7. Once the biscuits are cool, sandwich together a regular biscuit with a heart biscuit using the jam.