"What could be more fitting for Valentine's Day than a heart-shaped pizza?
I love nothing more than inviting my friends round for a pizza and the best thing about it is you can choose any toppings you want.
As I'm a vegetarian, I have chosen a simple, yet classic, Margherita - but you are free to load up your toppings however you like!"
1 sachet of yeast
- In a bowl add your flour, yeast and a little salt. Mix well until combined and make a well in the middle.
- Into your well, add olive oil (you can measure this with your heart, but I usually use two tablespoons)
- Add warm water to the mixture while stirring until it forms a dough
- On a floured surface, knead your dough until it is soft but not sticky. Leave it in a bowl under a tea towel to rise for an hour.
- Meanwhile, pour your passatta into a pan with salt, basil, garlic, and any other herbs you enjoy.
- Slice your mozarella and use a cookie cutter to cut into little hearts for fun.
- Once your dough has risen, roll out and shape into a heart.
- Peel a clove of raw garlic and rub onto the surface of the pizza base.
- Spread on your sauce, add your mozzarella, and season however you like.
- Bake for 20 minutes at 180 degrees, or until the dough is browned and the cheese is melted.
"Warm your heart with my favourite Moroccan soup. This is great for a large group of people - savoury with sweet, super healthy and vegan. Perfect if you're celebrating Galentine's, rather than Valentine's!"
- Sweet potato
- Orange pepper
- A can of mixed beans
- White onion
- Chopped tomatos
- Coconut milk
- Harissa spice
- Salt and Pepper
- Rice (optional to serve)
- Pre-heat the oven to 180 degrees
- Peel and chop sweet potatoes into small cubes, drizzle with oil and season with salt and pepper.
- Place Potatoes into oven for around 20-30 minutes or until soft.
- Mince your garlic and chop your onion and peppers into small cubes.
- In a deep pan add oil, onion, garlic and chopped peppers, simmer until soft.
- Add pulses, chopped tomatoes, Harissa Spice, coconut milk and your sweet potatoes.
- Simmer for a further 15 minutes.
"This is the only shortbread recipe I will ever use, and I've lost count of how many times I have made these super-easy cookies."
- 225g butter
- 60g sugar
- 280g flour
- Combine the soft butter and sugar with an electric whisk until mixed together,
- Add in all the flour and mix until it forms a dough
- Dust your kitchen counter with sugar and roll the the dough into a log shape, wrap in cling film and put into the fridge to set for one hour,
- Once the dough is firm, slice the log into cookies approximately the same size
- Place the cookies on a baking tray and bake for 18 minutes at 180 degrees, or until golden.
More Recipes from Streetside
Our onsite cafe, Streetside, is run by our catering students, who make fresh dishes daily in our training kitchen.
Here are some of their popular recipes for treats sold in Streetside.
Jammy Dodger Biscuits
Ingredients: 250g flour, 200g butter, 100g icing sugar, 2 egg yolks, Strawberry Jam
- Mix the flour, butter and icing sugar in a bowl;
- Rub the ingredients together with your hands to make a crumbly mixture;
- Add egg yolks and mix well;
- Roll out the dough and cut out circular shapes using a cookie cutter;
- Cut a small hole in the middle of half of the biscuits in the shape of a heart;
- Bake the biscuits at 170C for around 10-12 minutes until golden and leave to cool;
- Spread jam on all the whole biscuits;
- Top with the biscuits with the hole on them.
Cake Ingredients: 125g butter, 125 g caster sugar, 2 eggs, 125g self-raising flour, 150g raspberries, milk
Icing Ingredients: 500g icing sugar, 160g butter, Pink food colouring, 50ml milk
- Mix butter and sugar in a bowl until creamy and add the eggs, one at a time, and beat well;
- Fold in the flour and raspberries until the mixture is almost smooth;
- Share the mixture between paper cases and bake in a muffin tray for 20 minutes;
- Meanwhile, whisk the icing sugar and butter with a small amount of food colouring and milk as needed to create a smooth mixture;
- Pipe the icing on top of the cooled cakes.
Chocolate Nutty Truffles
Ingredients: 200g of dark and milk chocolate in pieces, 20g unsalted butter, 200ml double cream, 75g mixed nuts
- Put the chocolate and butter in a bowl and place over a saucepan of simmering water and stir until melted;
- Heat double cream in a separate saucepan until almost boiling and leave to cool;
- Pour the warm cream into the chocolate and mix together;
- Drop the mixture into a roasting tray lined with a baking sheet and chill in the fridge until solid;
- Chop the nuts and place on a baking tray;
- Roll out the portions of chocolate mixture into small balls and cover in the chopped nuts;
- Leave truffles on the baking tray and chill until serving.