Daily Archives: 13 February 2012

Handmade Valentine’s Card

There’s something really special about receiving a card that has been handmade.

It may not have cost as much, but the thought and time that has gone into it account for a lot more.

I have probably rabbited on about it in the past, but cardmaking is one of my favourite pastimes.

Here’s the one I have made for my fantastic other half (I hope he doesn’t read the blog today!)

If you would like to give it a go, just follow the steps below. It’s so simple; just make sure you have materials with different patterns of the same colour.

1 First cut a square of card and several pieces of ribbon a little longer than the length of the card. Using tape, attach several pieces of ribbon all along one side on the back of the card.

2 Stick down one length of ribbon on the back of an adjacent side and then weave through the other ribbons. Stick the other end to the back. Repeat.

3 Cut 2 or 3 pieces of paper that coordinate with your ribbons. Using double-sided tape, affix one on top of the other and fix onto a blank card.

4 Glue a heart embellishment in the centre of your woven ribbons. Tadaa!

I am sure your loved-one will love it. Enjoy your special time together.

Indulge in a decadent dessert on Valentine’s Day

Try this Chocolate Mousse
from this year’s Dairy Diary.





Win Clever Cooking for One or Two

Clever Cooking for One or TwoThis week, we have 10 copies of
Clever Cooking for One or Two
to give away.

Lots of perfect food for couples.

Click here to enter



Happy Valentine’s Day everyone.

Choc Mousse

A yummy treat to share, but even better just for one!

Serves 2
Time 15 mins plus chilling
Calories 1173 per portion
Fat 92g of which 51.2g is saturated
Suitable for vegetarians

Amaretti biscuits 50g (2oz), crushed
Miniature marshmallows 40g (1½oz), plus extra to decorate
Plain chocolate 110g (4oz), broken into pieces
Almond liqueur 1 tbsp
Double cream 250ml (9fl oz)

1 Mix biscuits with half of miniature marshmallows. Divide one half of mixture between bases of two serving glasses.

2 Melt chocolate, remaining marshmallows and almond liqueur in a bowl over hot water.

3 Remove from heat and leave to cool for 5 minutes. Whip cream and carefully fold into chocolate mixture.

4 Divide half of mixture over biscuit base, then add remaining biscuits and top with a layer of chocolate.

5 Place in freezer for 30 minutes and serve with extra marshmallows.

A Dairy Diary recipe.

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