This Valentine’s Day, we celebrate the art of food and the spirit of love. Watch as culinary expert Lennard whips up a sumptuous spread for his better half, Sojin, on their romantic dinner date.



As they say, food made from the heart is the tastiest of all. And one need not be a master chef to put together a hearty meal for that special someone. In fact, Lennard started honing his craft through watching YouTube videos!

Take a leaf out of Lennard’s book, and find out how you can dish up sweet, tender love with these special Valentine’s Day recipes for your sweetheart too!




Recipe #1: Potato rosti with salad in strawberry dressing and poached egg

Ahh the potato rosti, a deliciously crispy starter that takes you away with every mouthful. Put a new spin on this old favourite by pairing it with a serving of fresh greens in strawberry dressing concoted in a Scanpan Maitre Saucepan, topped with a beautiful poached egg. Simply delicious!

Click here for full recipe




Recipe #2: Sliced ribeye with vegetables

A great choice for meat lovers, this ribeye steak is cooked to the right “doneness” with a Le Creuset Griddle and complemented with a sauce that draws out its juicy flavours. Drizzle gravy around the dish for the perfect finishing touch and serve with red wine to seal the deal!

Click here for full recipe



Recipe #3: Miso white chocolate ganache

One can’t possibly go wrong with a gorgeous slice of chocolate cake created with our non stick Wiltshire Mini Muffin Pan, but why not be a little more adventurous this time? Whip up a stunning white chocolate ganache, enhanced with a touch of passion fruit juice, and served up with a quenelle of green tea ice cream! After all, a meal is never complete without a sweet treat.

Try experimenting with different creams and toppings for each special occasion.

Click here for full recipe





Win hearts, souls, and palates this Valentine’s Day with Robinsons.

Starter: Potato rosti with salad in strawberry dressing and poached egg
Take russet potatoes and peel off the skins. Have a bowl of iced water on standby. Shave the peeled potatoes on a mandolin into thin rounds, about 2-3mm thick. Then line them up on a chopping board and cut them into strips, 2-3mm wide as well. Place the potato matchsticks in the bowl of iced water as you are working to prevent oxidation.

When done, lay out several layers of kitchen towels on a clean work bench. Drain the potato sticks on a colander and place them onto the kitchen towels, try to squeeze out as much moisture as possible. Then transfer the dried potato sticks into a mixing bowl. Add in enough olive oil to lightly coat the potato sticks, season with salt and pepper and toss to mix. Immediately place the potato sticks into a buttered non stick skillet, the thickness of the rosti can be varied according to your liking, this step needs to be done quickly as the salting of the potatoes will start to draw out moisture which will make it more difficult for the rosti to get crispy. Cook until the rosti is golden brown on one side, then flip the rosti and continue cooking on the other side.

Salad + Vinaigrette
1 bag of Frisee salad
1 Tablespoon of dijon mustard
1/4 cup of Champagne vinegar
1 Tablespoon of Lemon Juice
1 Tablespoon of Honey
2 Tablespoons of strawberry juice
1/4 teaspoon of salt
1/4 Teaspoon of pepper
1/4 cup of grapeseed oil
1/4 cup of extra virgin olive oil

To make strawberry juice, dice up a punnet of strawberries, the smaller the dice the better. Toss them with white sugar to get an even coating. Place them in a metal bowl and let them cook over a Scanpan Maitre Saucepan for about 10 minutes. There should be a clear, viscous, strawberry juice that is extracted from this process. Use this strawberry juice for the vinaigrette.

Place the rest of the ingredients in a squeeze bottle and shake to emulsify. Dress the salad just before serving.

Place the rosti at the bottom of the plate, top with the salad and finally a poached egg.
Main Course: Sliced ribeye with vegetables
Purchase a slab of ribeye, preferably about 1.5-2 inches thick. Pat dry the beef with paper towels. Heat up a Le Creuset Griddle until it is smoking hot, brush with canola oil. Pat dry the beef one more time and cook on the cast iron griddle until the criss-cross pattern is on both sides of the beef and there is sufficient browning. Remove from the griddle and rub butter onto both sides of the beef, season both sides heavily with salt and pepper, place in a 120°C oven and cook to desired doneness.

2 Shallots
1 Garlic clove
1 sprig thyme
1/2 Bottle of red wine
1 cup unsalted beef or chicken stock
1 knob of butter

Melt the butter in a sauce pan, then saute the shallots and garlic clove until softened, add in the thyme, then the red wine. Reduce the red wine until about 1/4 of the wine is remaining, then add the beef or chicken stock and reduce further until it reaches the consistency of a sauce. Taste constantly. Season with salt and pepper at the end.

Vegetables of your choosing
Cut vegetables into bite sized pieces, place them in a saute pan with a knob of butter, a sprig of thyme, then season with salt, sugar and pepper. Add in about 2 tablespoons of water and cover with a lid, then cook on medium heat for about 8-10 mins. Remove the lid and let all the moisture evaporate off, test the doneness of the vegetables by inserting a skewer, the vegetables should have a shiny look to them.
Dessert: Miso white chocolate ganache
90g browned butter
15g honey
100g flour
4g baking powder
70g eggs
25g milk
65g sugar

Whisk the eggs, milk, honey, browned butter and sugar together into a bowl. Mix in the flour and baking powder, taking care not to overwork the mix. Chill for 2 hours. lightly butter a non stick Wiltshire Mini Muffin Pan (available only at Robinsons The Heeren), and pour the chilled batter into it. Bake at 210°C for 7 mins and a further 4-5 mins at 180°C.

Miso white chocolate ganache
130g of cream
80g white chocolate
40g red miso

Boil 130g of cream, pour over 80g of broken white chocolate and mix until melted. Whisk in 40g of red miso, then transfer into a squeeze bottle.

Use the squeeze bottle to squeeze out a spiral of the ganache onto the plate. Place the cake in the center, spoon in some passionfruit juice in between the ganache lines, topped with a quenelle of green tea ice cream.

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