Warbis - Date Night Cookbook

DATE NIGHT COOKBOOK Copyright Rebecca Warbis, 2016 Photography Rebecca Warbis All rights reserved. No part of this book may be reproduced by any means, nor transmitted, nor translated into a machine language, without the written permission of the publishers. Rebecca Warbis has asserted her right to be identified as the author of this work in accordance with sections 77 and 78 of the Copyright, Designs and Patents Act 1988. Condition of Sale
This book is sold subject to the condition that it shall not, by way of trade or otherwise, be lent, resold, hired out or otherwise circulated in any form of binding or cover other than that in which it is published and without a similar condition including this condition being imposed on the subsequent purchaser. Summersdale Publishers Ltd
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To my family, friends and boyfriend Thanks for everything! CHAPTER ONE
INDOOR TENT NIGHT A great date for a special evening, whether its the initial Where are we at? chat or even if its a proposal on the cards, this date night has got you covered! FONDUE TO SHARE Time: 15 minutes 350 g Cheddar cheese 100 g mozzarella 145 ml milk pinch dry mustard pinch nutmeg 1 clove garlic 1 large loaf bread, pretzels or breadsticks to serve 1. Grate both cheeses and add to a saucepan on the hob, melting gently. 2. Stir continuously, slowly adding the milk. 3. 4. 4.

Keep stirring until the fondue is thick and creamy. 5. Halve the garlic clove and rub it around the inside of the fondue pan. This flavours the cheese really well! 6. Light the fondue candle, and, when the pot is warm, add the mixture. 7.

Serve with bread cubes, pretzels or breadsticks for dipping. CAMPFIRE POTATO BOWLS Time: 1 hour 20 minutes 2 large baking potatoes 4 eggs 2 rashers bacon 1 tbsp butter 4 cherry tomatoes handful pine nuts 1 tbsp fresh parsley salt and pepper 1. Preheat the oven to 200C (gas mark 6) and pierce the potatoes all over. Cook for one hour on a greased baking tray. 2. When cooked, the potatoes will be soft and slightly squishy.

Leave to cool. 3. Halve both potatoes then scoop out the middles, leaving the edges around 1 cm thick. Try not to break the skin. 4. 5. 5.

Fry the bacon in the butter, then slice and scatter over the top of each potato half with sliced tomato, pine nuts and parsley, then season with salt and pepper. 6. Bake at 180C (gas mark 4) until the eggs are cooked. AFTER-DINNER SMORES Time: 15 minutes 12 pink and white marshmallows 12 Rich Tea biscuits 6 squares of chocolate 1. Thread the marshmallows on to skewers and toast them over a fondue flame. 2.

Sandwich two marshmallows between two biscuits. Repeat until all your ingredients are used up. 3. Melt the chocolate in the microwave or on the hob then drizzle a big scoop over each smore. BE YOUR OWN KIND OF BEAUTIFUL CHAPTER TWO
BREAKFAST IN BED A great lazy date for those days off. LAZY BREAKFAST SMOOTHIE Time: 10 minutes 300 g fresh mango 1 tbsp honey 250 ml milk 200 g fat-free yogurt 1 orange, halved 2 passion fruit, halved Seed mix to top 1. LAZY BREAKFAST SMOOTHIE Time: 10 minutes 300 g fresh mango 1 tbsp honey 250 ml milk 200 g fat-free yogurt 1 orange, halved 2 passion fruit, halved Seed mix to top 1.

Chop the mango into small pieces and blend with the honey, milk and yogurt in a blender for three minutes on a medium speed. 2. Squeeze the orange and add the juice to the mixture, blending as you go. The ideal consistency is smooth and yogurt-like. 3. Scoop out and stir in the passion fruit pulp, and sprinkle the seeds over the top.

I always opt for sunflower seeds. Yum! ENGLISH BREAKFAST IN BED Time: 40 minutes 46 sausages 46 bacon rashers 250 g vine tomatoes 1 tbsp olive oil, plus extra to coat backing tray 4 eggs bread wholegrain mustard to serve salt and pepper to serve 1. Preheat the oven to 200C (gas mark 6). 2. Coat a baking tray in oil, then spread the sausages out, making sure theyre evenly coated in oil. 3.

Add the bacon and place in the preheated oven for 15 minutes until everything is light brown, turning occasionally. 4. Place the tomatoes on to the tray with another drizzle of oil. 5. Return to the oven for about seven minutes and then remove and leave to the side. 6.

Take a frying pan and warm the oil. 7. Crack and fry the eggs in the pan, and when the whites are set, toast the bread. 8. Serve with some wholegrain mustard and a sprinkle of salt and pepper, and enjoy! UNDER-THE-COVERS PANCAKES Time: 25 minutes 300 g self-raising flour 1 tbsp caster sugar 2 medium eggs 1 tsp vanilla extract 300 ml milk 1 tbsp butter 200 g blueberries honey to serve 1. 2. 2.

Break in the eggs, then pour in the vanilla extract and milk. Blend with a whisk until smooth. 3. Melt the butter in a non-stick frying pan and spoon in a small amount of the mixture, letting it form into a circle. 4. 5. 5.

Make as many as the mixture allows and keep the finished pancakes in the oven on a very low heat for warmth. 6. Warm the blueberries in the microwave and scatter over your pancakes, along with as much honey as you like! TALKING TO YOU MAKES MY DAY