You are browsing the archive for Valentines Day Food.

V-Day is D-Day with Heart Shaped Blini, Roasted Ginger Figs and Parma Ham & Chevin Parcels.

February 13, 2012 in Breakfasts, Sapori chapter 2 - The Breakfast Club, Valentined Day Food for Love

Give your heart away to the one you love.

Being the completely hopeless Romantic that I am, I have a big day planned for tomorrow.  Obviously I can’t share just yet, but I can tell you that it involves food!  Now that surprised you didn’t it?

Breako’s is one of my favourite meals of the day; so why not spoil your ‘significant other’ with this themed V-Day breakfast.   If this breakfast doesn’t get your toes curling up, fear not, for I bring you 15 more awesome breakfasts in this post.  Sapori is my on-line cook book which gives you access to categories of recipes.  This chapter is entitled “The Breakfast Club” and features 13 breakfast ideas to make your Valentine feel very special. 

I am also posting the links to my Sexy collection of raw Valentines food ideas from last year’s Valentine’s Day.  These recipes don’t require any cooking and are designed to around the senses with delish tastes, textures and tantalisations to help out the bachelors and bachelorettes who don’t really feel confident enough to cook for their loved ones.

Turn up the Heat – amuse bouches of Mango & Salmon Cevice –

Fancy a Dip? – Cross Your Heart Crostini – Devil’s Forks of Parma Ham & Melon – Bite me, spoons of Wasabi & Sweet chilli Prawns

Boudoir Games –  dessert on a spoon

Give your heart away to the one you love.

 

These little Ronde de Bordeaux Figs are tiny and really sweet.

 

Heart Shaped Blini

Give your heart away!

 

Ingredients

1/2  cup Flour

1tsp sugar

2 Eggs

1 cup milk

1tsp of salt

1/2 tsp baking powder

 

Beat the eggs and milk together then add sifted flour, salt and baking powder and stir to a thin batter.

Whisk all of the ingredients to a smooth batter.

 

Brush a non-stick frying pan or griddle with some melted butter.

Spray a heart shaped metal cookie cutter with some spray and cook

Place your heart shaped (metal) cookie cutter into the pan and let it heat up a little.

Half fill the heart shaped cookie cutter with batter.

Using a ladle to pour in enough batter to come half way up the cookie cutter.

Once the batter has almost cooked, take two pegs and use them to lift the cookie cutter off of your blini.

Using two pegs to remove the cutter will prevent you from burning you fingers.

Flip it over and cook the other side.

Use a selection of different sized cutters.

 

Roasted Ronde de Bordeaux Figs

9 Figs

Preserved Ginger – 2 pieces sliced

fresh Thyme – 2 sprigs is enough

Salt and Pepper

 

Method

 

 

Cut a cross in each fig and insert a small slice of stem ginger and thyme into the centre

Drizzle a little olive oil and some of the preserved ginger syrup over each fig.

Season well with salt and Pepper and pop them into your oven at 180d for around 10 minutes.

 

Parma Ham & Peppered Chevin Parcels

Ingredients

2 slices of Parma Ham

1 Peppered Chevin

 

 

Cut 1 inch slices of the Chevin, wrap them up in the Parma Ham and secure with a tooth pick.

Flash grill them for 4 minutes, just enough to crisp the ham and soften the cream cheese.

Once you have grilled them remove the tooth picks – they will hold together beautifully.

Serve with a poached egg and lots of love.

 

May your day be tinted with love and fizzy happy bubbles tomorrow and every day of the year.

Above all else – LOVE YOURSELF!

Love yourself xxx

Happy Valentine’s Day

 

As always

Buon Appetito

Jan

xx

 

 

Hot and Sour Dipping Sauce or Dressing.

February 10, 2012 in Chinese Food, Crumbed Pork Chops, Dressings, Hot and Sour Chili Ginger Dressing, Janice Tripepi, Kylie Kwongs Recipes, sauces

I had the most uplifting swim at the beach this morning which has left me in a fabulous mood.  February in Durban is enough to wear anyone down.  We vacillate around the 28 to 30 something degree mark and we steam like a of basket dim sum, in at least 100% humidity.  Durban and all who live in her are sizzling; so any event that renders one feeling fresh AND fabulous is to be not only recommended, but regularly repeated.  Alliteration R-Us!

Friday is upon us and it is my intention to get up close and personal with my pool lounger this weekend.  TrickyRicky and I are planning a cook-off on Sunday so the topic of our conversations centres on what the main ingredient for this will be.  I say fish and he’s saying meat, so let’s see who wins this one! (Cue the Rocky XII music)

I have a very special Valentine’s Day planned in la casa Tripepi next week.  I can’t wait to reveal my plan; so watch this spot! 

Today’s recipe, a hot and sour dipping sauce is yet another of Kylie Kwong’s recipes.  I am glued to her series My China at the moment, as I have this cook book and in my world there is nothing better than hearing about a recipe, its origins and nuances, straight from the horses’ mouth.  (With respect Ms Kwong)  What is so great about this sauce is that it has so many applications.  I served crumbed chicken (cotolette di pollo) with this and a salad for dinner on Tuesday and hubby really enjoyed it.  Use it over braai meat, fish or as a salad dressing for a little sizzle.

 

Chilli Ginger Hot & Sour Dressing

 

Dressing

Chopped garlic & coriander

Chopped garlic & coriander.

2Tbs finely chopped coriander with stems

5cm piece of ginger cut into thin strips

2Tbs finely sliced spring onions

2 garlic cloves finely chopped

1 large red chili finely sliced

Batons of fresh ginger.

2 ½Tbs light soy sauce

Finely sliced red chilli for a little colour.

1Tbs brown rice vinegar

1tsp brown sugar

1tsp sesame oil

4Tbs peanut oil

 

Method

 

Combine all of the ingredients except the peanut oil in a heatproof bowl.

Add the soy sauce.

 

Heat the peanut oil in a small heavy-based pan until the surface shimmers slightly, then carefully pour it over the ingredients in the bowl.

 

Soft brown treacle sugar adds a nice caramel flavour to the sauce.

The peanut oil sizzles as you add it to the sauce and releases all the aromas of the ingredients –  is absolutely heavenly.

Give the dressing a good stir once you add the peanut oil.

 

Arrange your chicken/ fish/ lamb or beef on a serving platter sliced at an angle and spoon over the sauce then serve.

I served this dressing over crumbed chicken breast.

I served this dressing over crumbed chicken breasts.

  I cut little Rosa tomatoes and placed them on the crumbed chicken so the sauce, which is hot, slightly blanched them, releasing all their juices and flavour.

Thanks Kylie!

 

Have a wonderful fun filled weekend.

Try this sauce over some Crumbed Pork Chops.

Click here for the recipe.

Crumbed Pork Chops would love this dressing!

 

Wine of the Day by Michael Olivier

Simonsig Kaapse Vonkel Brut Rose 2010

THE Valentine’s Day Wine, Perfect red berries, fine bubbles so refreshing. KV’s 41st year. Buy some today, get it in the fridge and put in some pre-Valentine’s Day practice.

Great with smoked Fish, smoked Chicken breast. A pioneer in terms of MCC in South Africa.

Personally, I am all for a little V-day warm up, practice session…. Hehehe!

 

Valentines meals in bed are loads of fun ... especially with some bubbly!

As always

Buon Appetito

Xxx

jan

 

Switch to our mobile site