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Valentine’s Day – Three course meal fit for a loved one

February 7, 2019

Valentine’s Day is a great reason to take time out of our hectic schedules and cherish those special people in our lives. So, this V-day we have put together a hearty three course meal that your significant other will simply fall for.

Lemon prawn bruschettas

Prawn Bruschetta with Fennel Salad

Prep time: 10 minutes

Cooking time: 10 minutes


4 slices from a baguette, sliced on an angle

1 tsp olive oil

2 garlic cloves, thinly sliced

1 large red chilli, deseeded and sliced

200g raw king prawns, butterflied

Juice of 1 lemon

Small bunch coriander leaves, chopped

2 large handfuls of rocket


Toast the bread and keep it warm. Heat the oil in a wok, cooking the garlic and chilli until sizzling. Turn the heat up, add the prawns and cook until pink. Remove from the heat, then add the lemon juice and coriander. Pile the prawns on the toast, garnish with rocket and serve.

Maple roasted chicken

Marinated chicken meat on wooden background,from above

Prep time: 5 minutes

Cooking time: 75 minutes


2 tbsp olive oil

2 large chicken legs, sprinkled with a few pinches of salt

2 carrots, peeled and cut into quarters

1 large potato, peeled and cut into cubes

1 small onion, sliced

6 cloves garlic, unpeeled

1 tsp sea salt

2 tbsp fresh thyme leaves


Preheat oven to 200°C and have a small casserole dish ready. In a large frying pan over medium heat, heat one tablespoon of oil. Once hot, add the chicken legs, skin side down, and brown for 5 minutes. Flip over and brown the other side for another 5 minutes. Meanwhile, add the carrots, potatoes, onion, and garlic to a large bowl and toss with the remaining olive oil and sea salt. Spread the vegetables into the bottom of the prepared pan. Once the chicken has finished browning, place chicken on top of the vegetables, skin side up. Brush evenly with maple syrup and sprinkle with thyme. Bake for 45 minutes or until internal temperature reaches 75°C.

Butternut squash massaman curry

Prep time: 15 minutes

Cooking time: 25 minutes


2 tbsp coconut oil

3 tsp massaman curry paste

100g coconut cream

500g butternut squash, peeled, deseeded and cut into 4cm cubes

300ml vegetable stock or water

2 tsp soy or fish sauce

50g sugar snap peas, roughly chopped

1 tbsp palm or soft light brown sugar

20g almonds, roasted and roughly crushed

Bunch fresh coriander, leaves roughly chopped

Basmati rice


Roast the almonds in the oven for 5 minutes then cool and roughly chop. Add the curry paste and some coconut cream, palm sugar and soy sauce. Add stock, then add the butternut squash and sugar snap peas. Simmer for 20 minutes, until the squash is tender, then garnish with the almonds and coriander, and serve with rice.

Strawberry Cheesecake

Strawberry cheesecake

Prep time: 30 minutes


250g digestive biscuits

100g butter, melted

1 vanilla pod

600g cream cheese

100g icing sugar

284ml pot of double cream

For the topping

400g punnet of strawberries, halved


To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are coated. Place the crumbs into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for one hour until set.

  1. Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds.
  2. Place the cream cheese, icing sugar and the vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is combined. Now spoon the cream mixture onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
  3. Bring the cheesecake to room temperature about 30 minutes before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Puree half the strawberries in a blender with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake and pour the puree over the top.

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