The food of love
If you are planning to cook a feast for your loved one this Valentine’s Day try these decadent starter and sweet
Avocado, Pumpkin Seed and Spinach Salad
Serves 2
1 tbsp olive oil
2 tsp toasted sesame oil
1 tbsp white wine vinegar
1 firm ripe avocado, roughly chopped
40g alfalfa or other sprouting vegetable
1 small red onion, thinly sliced, optional
100g baby leaf spinach
1 tbsp pumpkin seeds
l Whisk the oils and vinegar together in a large bowl and season to taste. Add the remaining ingredients to the bowl and toss gently to combine. Pile the salad onto plates and serve.
Mussels with Two Toppings
Serves 2
24 mussels
½ cup water
For bacon topping
4 bacon rashers, chopped
1/3 cup soy sauce
For breadcrumb topping
1½ cups stale breadcrumbs
2 cloves garlic, crushed, optional
2 tbsp chopped fresh chives
60g butter, melted
l Combine bacon and sauce in small bowl, cover and refrigerate for 2 hours or overnight.
l Scrub mussels and remove beards. Combine mussels and water in large saucepan, bring to the boil and add mussels. Cook for about 2 minutes. Remove mussels from the pan as soon as shells are open. Discard any unopened shells.
l Meanwhile, combine breadcrumbs, garlic – if using – chives and butter in a small bowl.
l Loosen mussel meat in shells. Top half the mussels with the bacon mixture and the rest with breadcrumb mixture. Grill for about 5 minutes or until toppings are lightly browned. Serve immediately.
I’ m All Yours….
120g slightly salted butter, plus extra for greasing
120g caster sugar
50g unsalted shelled pistachio nuts, coarsely ground, plus extra, sliced to decorate
30g self-raising flour
40g good cocoa powder
2 tsp baking powder
2 medium eggs, beaten
4 tbsp milk
6 chunks of your favourite chocolate
For the chocolate sauce
50g slightly salted butter
50g brown sugar
50g plain chocolate, chopped
4 tbsp milk
l Preheat the oven to 180°C/350°F/gas 4. Grease a 20cm heart-shaped cake tin. If you cannot find the tin, grease a 20cm round tin, make a long sausage from kitchen foil, shape into a firm heart and fit snugly inside the tin. Line the foil with baking paper to make a heart-shaped case.
l To make the pudding, use an electric whisk to cream the butter and caster sugar until light and fluffy. Add all the other ingredients except the chocolate and mix well. Tip into the tin or heart-shaped case.
l Press the chunks of chocolate randomly into the mixture and bake for 25 minutes or until just set but still gooey in the centre. Cool in the tin for 5 minutes, then turn out onto a plate.
l Meanwhile, put all the sauce ingredients into a heavy-based pan over a medium-low heat. Heat slowly until the chopped chocolate and butter have melted and the sugar has dissolved. Increase the heat and bring to the boil. Simmer for 1 minute.
l Make a message with ready-made chocolate letters or by using a piping bag fitted with a plain nozzle. Drizzle the pudding with the sauce and sprinkle with the extra pistachio nuts.
