Valentine’s Day Dinner!!!

Valentine’s meal for two


Warm Smoked Salmon on gluten free and wheat free bread

50g dairy free butter (I use pure sunflower butter)

1 clove of garlic crushed

2 tsp fresh parsley chopped

4 slices of gluten and wheat free bread

100g smoked salmon

1 lemon

Prep. time 5 minutes and cooking time 5 minutes.

1. Put the butter, garlic and parsley into a bowl and mix well.

2. Place the bread on the grill tray,put some garlic butter on each slice and place them under the grill for 2 minutes.

3. Remove from grill and put the salmon on each slice of bread and top with a little more garlic butter, place it back under the grill for 3 minutes.

4. Sprinkle with cracked black pepper and serve with a wedge of lemon.



Fillet steak with creamy mushroom risotto

2tbsp coconut oil or olive oil

25g dairy free butter

1/2 onion finely chopped

2 garlic cloves crushed

1 rasher (for our American friends streaky bacon) chopped into small pieces

100g mushrooms any type chopped

150g risotto rice

250ml beef or chicken stock

2 fillet steaks

100ml coconut milk

1 courgette cut in 1/2 and sliced thinly lenghtways

salt and pepper

3tbsp fresh parsley chopped

Prep. time 15 minutes and cooking time 40 minutes

1. Put a deep pan on a medium heat add the oil, butter, onion and garlic cook for 3 minutes, then add the rashers and mushrooms and cook for another 3 minutes and add salt and pepper.

2. Add the rice to the pan and cook for 5 minutes, pour the stock in a little at a time letting the rice absorb the liquid each time. keep stirring until the stock is all added.

3. Heat the griddle pan until it starts to smoke. Place the well seasoned and oiled steak on the pan and cook for 3 to 5 minutes depending on your taste.

4. When the liquid is absorbed into the rice stir in the coconut milk and parsley and cook for 5 minutes the risotto should be nice and creamy (If needed add a little more coconut milk).

5. Season the courgette and brush with a little oil place them on the griddle pan after the steak for 1.5 minutes each side.

6. On a warm plate place the risotto in the centre, lay the courgette on the rice , then slice the steak and lay it on top, garnish with fresh parsley.



Mini Chocolate Cake with Chocolate and Orange Sauce

65ml hot water

20g cocoa powder

1/2 orange juice and grated zest

70ml golden syrup

40ml sunflower/vegetable oil

100ml coconut milk

1tsp vanilla extract

125g gluten and wheat free flour

50g soft light brown sugar

1tsp xanthan gum

1.5tsp gluten free and wheat free baking powder

.5tsp baking soda

a pinch of salt

For The Sauce

100g dairy free and gluten free chocolate

1tsp vanilla extract

20ml golden syrup

1/2 orange juice and grated zest

Prep. time 10 minutes and cooking time 15to 20 minutes

1. Heat the oven to 180deg. fan. Grease 4 ramekins and dust them with a mix of flour and cocoa powder.

2. Whisk the water, cocoa powder and orange zest, then add the rest of the wet ingredients together and mix well.

3. In a large bowl sift all the dry ingredients, pour the wet mixture in and mix together well.

4. Pour the mixture into the ramekins and place them in the pre-heated oven for 15 to 20 minutes. (This cake should be nice and moist if you stick a skewer into the centre it won’t come out clean). When baked leave in the ramekins for 3 to 5 minutes.

5. Make the sauce. Place all the ingredients into a heat proof bowl and put over a pan of hot water, until the chocolate has melted and all the ingredients have come together to make a nice smooth silky sauce.

Serve the cake warm and drizzle with the sauce. Enjoy 🙂

This menu is Allergy Free ( wheat free, dairy free, gluten free, egg free and nut free)
I hope you have a lovely Valentine’s Day xx


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