Picnic à deux
Ok, full disclosure: I don’t really celebrate Valentine’s Day.
I used to, but that was before I married another Capricorn at the end of January. By the time Christmas, New Year’s Eve, our respective birthdays and our wedding anniversary have been duly celebrated, we are usually ready for a break.
I am a HUGE fan of romantic dates, however. Any time, any place. And if Valentine’s Day happens to be the next available opportunity to spoil your sweetheart, then make the most of it with this easy peasy, super sexy stay-at-home picnic for two. Open fires and games of scrabble optional.
The Ruby Noir
Makes 2 cocktails
60ml (1/4 cup) 100% pomegranate juice, chilled
30ml (2 tablespoons) damson, plum, blackberry or sloe vodka
1 teaspoon sweetened lime juice (squeeze out half a lime and stir in 1 teaspoon honey)
Champagne or sparkling wine, chilled
1 teaspoon pomegranate seeds
2 small and fine rosemary twigs (optional)
- Mix the pomegranate juice, vodka and lime juice, then divide between two champagne flutes, pouring through a funnel if you want to keep it extra neat.
- Top up with Champagne, by carefully pouring the bubbly into the glass over the back of a metal spoon to “float” it on top of the pomegranate mix.
- Carefully float a few pomegranate seeds on top and finish with a rosemary twig, if you like.
Spiced rye crackers with figgy goat’s cheese
Ingredients for the crackers
Makes about 18 small crackers, but feel free to double or triple the recipe – they keep well
50g (1/3 cup) stoneground rye flour
pinch of salt
pinch each of caraway seed, aniseed and cumin
10g (about 2 teaspoons) cold butter, cut into small cubes
15ml (1 tablespoon) or thereabouts milk of your choice (I used almond milk)
Ingredients for the figgy goat cheese
Enough for 2 people
70g (1/3 cup) soft goat cheese
1 large soft dried fig, finely chopped
1 teaspoon finely chopped parsley, leaves only
sea salt and freshly ground black pepper
aged Balsamic vinegar to serve (optional)
- For the crackers: preheat the oven to 220°C / 420°F. Line a small baking sheet with parchment paper.
- Whisk together the flour, spices and salt. Using your finger tips, rub the butter into the flour until it resembles fine bread crumbs.
- Add the milk and knead the dough until it comes together in a soft ball – not too sticky, and not crumbly.
- Roll the dough out thinly and use a cookie cutter to cut out shapes. Place these on the prepared sheet.
- Bake for roughly 10 minutes, or until the edges have turned golden, then remove from the oven and allow to cool on a cooling rack.
- For the goat cheese: while the crackers are baking, mix all the ingredients for the cheese in a bowl, adjust seasoning and set aside.
Scallop pops with avocado aïoli
What can be more seductive than nibbling on a sizzling scallop lollipop? These guys are the perfect mess-free picnic food and add just the right amount of spice to wake up the senses. Serve with a plate of gorgeous roasted mixed beets.
Ingredients for the marinade
handful of fresh coriander (cilantro), finely chopped
1 small red chilli, finely chopped (deseeded and membranes removed if you prefer it milder)
1 large garlic clove, thinly sliced
splash of olive oil
For the pops
6 large or 8 small scallops
knob of butter, preferably organic
4 to 6 wooden skewers
Ingredients for the avocado aïoli
1 small ripe avocado, mashed
1 – 2 tablespoons garlic aïoli or mayonnaise, preferably home-made
squeeze of lemon
- Mix all the ingredients for the marinade and rub it into the scallops. Set aside for at least half an hour.
- While the scallops are marinating, mix together the ingredients for the avocado aïoli and refrigerate.
- When you are ready to fry the scallops, pick out the garlic slices, as they burn too easily, and heat the butter in a heavy bottomed skillet or pan over a medium heat.
- Fry the scallops for a minute or two on each side – do not overcook them! – then slide one to two onto each skewer. Season with sea salt and serve with the avocado aïoli.
Chocolate-drizzled pear and raspberry lollies
For me, a romantic dinner has to be delicious, yes, but definitely not too filling. Who wants to feel stuffed and uncomfortable on a date? These refreshing, yet luscious lollies will hit the spot.
Makes 4 small or 2 large lollies
Ingredients for the lollies
teaspoon of coconut oil
2 pears, peeled, cored and quartered
1 teaspoon molasses sugar or dark brown muscovado sugar
80g (1/2 cup) frozen or fresh raspberries, plus a few extra
60ml (1/4 cup) milk of your choice (I used almond milk)
Ingredients for the chocolate drizzle
10g / 10ml (2 teaspoons) coconut oil
20g (about 6 squares) dark chocolate, broken into small pieces
- For the lollies: heat the coconut oil in a heavy based saucepan until hot, then lay the pear quarters down, sprinkle over the sugar and do not turn until they’ve developed a lovely golden colour and the sugar has melted (about 5 to 10 minutes).
- Turn over and fry on the other side for another 5 minutes.
- Now blend the pears, raspberries and milk until smooth. Stir in the remaining raspberries (crush them if they are frozen) and fill the ice lolly moulds.
- Freeze for at least 4 to 5 hours.
- For the chocolate drizzle: put them coconut oil in a small saucepan and heat over a low heat until melted.
- Add the bits of chocolate and continue to warm over a medium heat until melted.
- Give it a quick whisk, then set aside to cool slightly.
- Run hot water over the moulds to remove the lollies. Using a spoon, drizzle some chocolate sauce over each and give it half a minute or so to set.