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Some lovely recipes to share with your loved one or just a friend, this Valentines Day
Starter

Scallops with brown butter, capers and tarragon

Serves 171kcal Fibre 0.6g

  • 6 fresh whole scallops (about 150g, from the fish counter), or 6 frozen scallops, defrosted thoroughly

  • ½ tsp olive oil

  • 20g soft butter

  • 1 tbsp chopped fresh tarragon

  • 1 tbsp capers

  • 30g watercress

  • lemon wedges, to serve

 

  1. If using fresh scallops, trim the small white muscle off the scallops, leaving the orange coral intact. If using defrosted frozen scallops, simply pat dry thoroughly with kitchen paper. Rub the scallops with the oil and a pinch of salt.

  2. Heat a nonstick frying pan until hot, sear the scallops for 2 mins each side (or 2½ mins if using defrosted frozen scallops), then remove from the pan. Take the pan off the heat, add the butter, tarragon and capers, and swirl until the butter is a light golden brown.

  3. Divide the watercress between 2 plates and top with the scallops. Pour over the butter sauce and serve with the lemon wedges.

​Goat's cheese, broccoli and red onion tartlets with rocket salad (V)

Serves 2, 377kcal, Fibre 1.9g

  • 50g Tenderstem broccoli

  • ½ tbsp olive oil

  • ½ red onion, finely sliced

  • 2 garlic cloves, sliced

  • 1 egg

  • 50ml single cream

  • 25g goat’s cheese, roughly chopped

  • 2 tbsp chives, finely chopped

  • 1-2 sheets filo pastry

  • 25g unsalted butter, melted

For the rocket salad

  • 1 tbsp olive oil

  • 1 tbsp balsamic vinegar

  • 2 tsp clear honey

  • ½ tsp Dijon mustard

  • 40g wild rocket leaves

 

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Bring a small pan of water to the boil. Cook the broccoli for 3-4 minutes, or until tender. Drain and refresh in cold water, then chop into 1cm pieces.

  2. Meanwhile, heat the oil in a small frying pan over a medium heat. Add the red onion and garlic and fry for 4-5 minutes, or until softened. Remove from the heat and set aside.

  3. In a jug, beat the egg with the cream; season. Stir in the chopped broccoli, red onion, goat’s cheese and chives.

  4. Cut the filo into 12 squares, roughly 10cm x 10cm. Brush one square with melted butter and top with another at an angle to create a ‘star’ effect. Repeat with a further 4 squares, brushing each one with butter and alternating the angles to make a 6-layer filo stack. Repeat with the remaining 6 squares to make a second filo stack. Brush two holes of a muffin tin with melted butter and line each one with a filo stack, pressing it into the base and sides to create space for the filling.

Goat's cheese, broccoli and red onion tartlets.jpg
Main Course

Gochujang carbonara (V)

Serves 2 946kcals, Fibre 6.5g

  • 2 tbsp olive oil

  • 40g panko breadcrumbs​

  • 3 large garlic cloves, crushed

  • 200g dried tagliatelle

  • 1 onion, finely diced

  • 1½ tbsp gochujang paste

  • 50g Parmesan, finely grated

  • 3 large egg yolks

  • 20g fresh basil, leaves picked and roughly chopped

  • 2 spring onions, thinly sliced​

  • sliced fresh red chilli, to garnish (optional)

 

  1. Bring a large pan of water to the boil. Heat 1 tbsp oil in a frying pan over a medium-high Add the breadcrumbs and cook for 3-4 mins until golden brown. Add ⅔ of the garlic and season with black pepper. Cook for 1-2 mins, stirring regularly to prevent burning, until the garlic is cooked. Put on a plate and set aside

  2. Cook the tagliatelle to pack instructions in the pan of boiling water. Meanwhile, heat the rest of the oil in a frying pan over a medium-high heat and cook the remaining pancetta for 4-5 mins until golden brown and crispy. Add the onion to the pan and lower the heat slightly, then cook for 4-5 mins until softened. Add the remaining garlic and the gochujang paste, then cook for 1-2 mins until aromatic. Season with black pepper.

  3. Whisk 40g Parmesan and the egg yolks in a small bowl. Drain the tagliatelle, reserving 140ml cooking water. Add the pasta to the frying pan, remove from the heat, then add the reserved pasta water, the egg mixture and most of the basil. Using tongs, stir vigorously, lifting the tagliatelle up slightly as you do, so that everything is well coated. The egg yolk mixture should emulsify into a smooth, creamy sauce without scrambling, after about 30 secs.

  4. Transfer to serving plates, then top with the breadcrumbs, spring onions, and remaining basil and Parmesan. Scatter with sliced chilli, if you like.

Gochujang carbonara (V).jpg

Paprika and thyme steaks with sautéed potatoes

Serves 2, 736kcal, Fibre 5.1g

  • 2 x 225g beef sirloin steaks


  • 1 tbsp olive oil

  • 1 tsp smoked paprika

  • 10g thyme, leaves picked

  • 300g miniature potatoes

  • 2 tsp soft butter

  • 2 garlic cloves, finely sliced

  • 240g bag baby spinach

  • 50ml sherry

 

  1. Place the steaks in a shallow dish with 1 tsp of the olive oil, the paprika, thyme and a good twist of black pepper. Rub the seasonings into the meat, then set aside to marinate.

  2. Put the potatoes in a pan of boiling water and simmer for 20 mins or until tender. Drain and halve.

  3. Heat the remaining 2 tsp oil in a large frying pan and add the potatoes. Sauté for 15-20 mins until golden. Add the garlic for the final min.

  4. Heat another frying pan or a griddle pan until very hot. Cook the steaks for 3 mins each side for rare, 4 mins each side for medium, or 5 mins each side for well done. Transfer to a warm plate, cover with foil and set aside for 10 mins to rest.

  5. Meanwhile, put the spinach and sherry in a large saucepan, cover and wilt over a medium heat for 2-3 mins; drain and season.

Serve the spinach with the steak, potatoes and a drizzle of the resting juices

Paprika and thyme steaks with sautéed potatoes.jpg
Sides

Cheesy Hasselback garlic bread (V)

Serves 2 470kcal, Fibre 3.5g

  • 1 part-baked baguette from a 2-pack

  • 40g unsalted butter, softened

  • 2 large garlic cloves, crushed

  • ½ x 125g ball reduced-fat mozzarella, finely chopped

  • 20g extra-mature Cheddar, finely grated

  • 10g flat-leaf parsley, finely chopped

 

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Cook the baguette according to pack instructions; allow to cool. In a small mixing bowl, combine the butter, garlic, mozzarella, Cheddar and parsley. Season, then cover and set aside.

  2. Reduce the oven to gas 6, 200°C, fan 180°C. Using a sharp bread knife, cut slices widthways into the baguette, about 1cm apart and about ¾ of the way down, so that it still all holds together. Taking about ½ tsp of the garlic butter at a time, push it into the slits (it is easiest to do this using your fingertips). Be careful not to tear the baguette as you do so. If there is any leftover butter, you can spread this on top of the baguette.

  3. Loosely wrap the baguette in a large sheet of foil, then lay on a baking tray and bake for 15 mins. Open up the foil, then return to the oven for 5-8 mins until the top is golden brown.

 

Tip: You can make the garlic butter and cook the part- baked baguette up to a day in advance. Keep the garlic butter in the fridge, then bring to room temperature to soften before using.

Cheesy Hasselback garlic bread (V).jpg

Chilli and ginger stir-fried broccoli and pak choi (V)

Serves 2 120kcal, Fibre 1.9g

  • 1 tbsp vegetable oil

  • 1 tsp toasted sesame oil

  • 200g Tenderstem broccoli, stalks trimmed

  • 2 garlic cloves, finely sliced

  • ½ long red chilli, deseeded, finely sliced

  • 1 thumb-sized piece root ginger, finely shredded

  • 200g pak choi, leaves separated

  • 1 tbsp soy sauce

 

  1. Heat the vegetable oil in a large wok and add the sesame oil and Tenderstem broccoli. Add a splash of water to help steam the broccoli then stir-fry it over quickly a high heat for around 2-3 minutes. 

  2. Add the garlic, chilli, ginger and stir-fry for a further 1-2 minutes. Then add the pak choi leaves and soy sauce and fry for another minute or so, until the greens have started to wilt slightly. Remove the wok from the heat and serve the pak choi immediately

Chilli and ginger stir-fried broccoli and pak choi (V).jpg
Desserts

Chocolate and olive oil mousse (V)

Serves 2, 462kcal, Fibre 4.9g

  • 100g bar 70% dark chocolate

  • 2 eggs, separated

  • 20g caster sugar

  • 1 tbsp olive oil

  • sea salt

  • gold edible glitter, to decorate

 

  1. Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the water doesn't touch the bowl. Remove the bowl from the pan; set aside for a few mins to cool.

  2. Put the egg whites in a mixing bowl with a pinch of sea salt and whisk to soft peaks.

  3. Tip the sugar into a separate mixing bowl and add the egg yolks. Whisk until pale and fluffy. Pour in the olive oil, mix well, then stir in the melted chocolate.

  4. Add a large spoonful of the egg white to the chocolate mixture and gently fold together, being careful not to overwork the mixture. Add the remaining egg white and gently fold until completely mixed. Divide between 2 glasses and chill for 1hr to set.

Chocolate and olive oil mousse.jpg

Valentine's pink pancakes (V)

Serves 2, 527kcal, Fibre 7g

For the compote

  • 150g frozen mixed berries

  • 1½ tbsp icing sugar, plus extra for dusting

  • ½ tsp vanilla bean paste

  • ½ orange, zested and juiced

For the pancakes

  • 1 tsp baking powder

  • 155g pancake shaker mix

  • pink food colour gel

  • 20g butter, cubed

 

  1. First, tip all the compote ingredients into a small saucepan and bring to the boil. Reduce to a simmer and cook for 8-10 mins, stirring occasionally, until the sauce is syrupy but the berries are still holding their shape. Set aside.

  2. Next, make the pancakes. Add the baking powder to the shaker, reseal and shake to combine. Pour 180ml of water and a generous squeeze of the pink food gel into the mix, reseal and shake for 2 mins until smooth. If you would like the batter to be a more vibrant pink, squeeze in an extra drop of food gel at this stage and shake to combine.

  3. Add a cube of butter to a large, nonstick frying pan over a medium-high heat and, working in batches, pour the batter into the pan to create roughly 8cm pancakes. Cook for 1-2 mins until bubbles appear in the batter. Flip and then cook for a further 1-2 mins until risen and fluffy. Repeat with the remaining mixture.

  4. Cut the pancakes into hearts using an 8cm heart-shaped cookie cutter. (if you don’t have a cutter, leave as are) Stack the pancakes on a plate, drizzle with the compote and dust with icing sugar to serve.

alentine's pink pancakes (V).jpg
Cocktail

French kiss cocktail (V)

Serves 2

  • 50g granulated sugar

  • 100g raspberries

  • 50ml lemon juice, plus strips of zest to garnish

  • 50ml London dry gin

  • 8 ice cubes

  • 200ml prosecco, chilled

 

  1. Add the sugar to a saucepan with 50ml water and heat over a low heat for 2-3 mins until the sugar has dissolved. Turn the heat up to medium-high and simmer for 1 min until thickened slightly. Set aside 2 raspberries to garnish, then add the remainder to the pan. Cook over a medium heat, while squashing them with the back of a wooden spoon, for 5-6 mins until they have broken down completely. Place a fine sieve over a bowl, then pour the raspberry mixture into it and push through with the wooden spoon until you have a smooth syrup. Set the syrup aside to cool. 

  2. Once the syrup has cooled, add it to a cocktail shaker with the lemon juice, gin and ice cubes. Shake vigorously for 30 secs. If you don’t have a cocktail shaker, use an empty jam jar but make sure the lid is firmly on before you start shaking.

  3. Pour the mixture into 2 Champagne flutes, then top up with the prosecco and garnish with the reserved raspberries and strips of lemon zest. 

 

Tip: Make the raspberry syrup up to 3 days in advance. Store in an airtight container in the fridge.

French kiss cocktail (V).jpg

Designed by AME solutions

Your Plan ...Your Way - 44U

Devised by Ann-Marie Edmunds

from First Taste Nutrition www.first-taste-nutrition.com

No reproduction without prior permission -

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