It’s one thing to really, really love your food – and yes the pleasure gained from feasting on a morsel of your favourite indulgence is undeniable; but there are also some foods that can make you a better lover! Here are a couple of recipes to help set the mood for you and your partner on Valentine’s Day.
These sweetened berries are delicious on their own, but you can spoon them over a plain cake or dessert, or some vanilla ice cream.
1 cup fruity white wine or apple juice
1/3 cup liquid honey
1 stick cinnamon
1 strip lemon rind
4 cups strawberries, hulled and halved
In saucepan, combine wine, honey, cinnamon and lemon rind; bring to boil over medium heat. Reduce heat and simmer for 5 minutes. Remove from heat and let cool for 5 minutes. Place strawberries in serving bowl; pour honey-wine mixture over top. (This can be set aside for up to 2 hours.)
1/4 cup cream
1 cup sugar
225g bittersweet chocolate
1/3 cup cocoa powder
Preheat oven to 300° F. Combine cream, butter sugar chocolate and cocoa powder in a bowl. Place over a pan of simmering water and whisk all together. In a separate bowl whip eggs to a thick and pale yellow state. Mix chocolate mixture into eggs. Pour into a buttered and floured 8-inch cake pan. Place in a water bath and bake for 45 minutes or until toothpick comes out clean.
Serve warm with plain yoghurt or vanilla ice cream
(Makes 12 servings)
Chargrilled Roquefort Oysters with a bite
1 cup of crumbled Roquefort cheese
1 tablespoon chopped garlic
1 tablespoon of chopped shallots
1 green (spring) onion, sliced
1/8 cup of honey
1 cup of red wine vinegar
1/2 cup of good quality olive oil
Juice of 1 Lemon
1 tablespoon of rock salt
1/2 tablespoon of ground black pepper
12 – 18 oysters on the half shell
Combine all ingredients, except oysters, in a mixing bowl. Put oysters on the half shell, over a hot charcoal fire. Place the oysters on a fish/vegetable rack to keep them even on a tray. It is also easy to move them on and off the grill this way. Top each oyster with 2 tablespoons of the vinaigrette and cook until edges of the oysters start to curl – approximately 2 minutes.
Serve with a beetroot and greens salad, and a glass of Champagne.