Valentine’s Dinner Scallop Starter
Serves 2
Ingredients:
4 scallops in shells
1 clove garlic, minced
1 medium onion, finely chopped
1 tbsp fresh parsley, finely chopped
2 tbsp olive oil
2 tbsp fresh white breadcrumbs
Ground cloves
Nutmeg
Salt and pepper
Ingredients:
Preheat oven to 400 degrees Fahrenheit.
Clean the scallop shells and set aside. Wash the scallops under cold running water and dry. Chop them roughly and mix with the onion, garlic and parsley. Season with salt and pepper and a pinch of ground cloves and nutmeg. Fill the shells with the mixture and sprinkle with the breadcrumbs. Then drizzle with the olive oil. Bake in the oven for about 20 minutes.
This could be the perfect Valentine’s Day dinner starter.
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Valentine’s Day Ice-Cream Pavlova
Ingredients:
4 egg whites
6 tbsp confectioner’s sugar
4 tbsp superfine sugar
Whipped cream
Assortment of cut up fresh or frozen and thawed fruit
Softened ice-cream of your choice
Instructions:
Preheat the oven to very low and grease a baking tin.
Place egg whites in a clean mixing bowl. Whip until the whites are standing in ‘stiff peaks’. (By hand this should take about 10 minutes).
Place one third of the egg whites on the well-greased baking tin and shape (for example a heart shape). Put the rest of the egg whites into an icing bag and build up the sides of the meringue to form a ‘basket’.
Place the meringue in the very low temperature oven and leave there for a few hours (about 2 1/2-3 hours) until firm. Remove from the oven and allow to cool. Once cooled off, place the meringue onto a serving plate and fill with the softened ice-cream of your choice, topped with fruit and whipped cream.
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Salmon and Fennel Fettuccini
Serves 4
Ingredients:
13oz fettuccini
1 tbsp olive oil
About 10oz fennel (ideally baby fennels) – thinly sliced
2 tbsp capers, drained
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Quick and Easy Spinach Quesadillas
Ingredients:
16oz bag frozen spinach, thawed and well drained
2 cups Havarti cheese, shredded
10 flour tortillas
Instructions:
Squeeze the thawed spinach in a colander to get out as much liquid as possible. Place half of the cheese on five of the tortillas. Layer with spinach and sprinkle with the remaining cheese. Top with another tortilla and press together gently.
In a non-stick skillet cook each quesadilla on each side for about 3 minutes until the cheese has melted and the tortillas are crisp. Repeat with the other tortillas. When cooked, cut each quesadilla into wedges and serve immediately.
This is a great afternoon snack for kids or works well as a light lunch with a tossed salad.
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