Tangy Sweetheart Juice Smoothie:
Yields 4 servings
Ingredients:
1 cup chopped fresh strawberries
1 cup orange juice
10 icecubes
1 Tablespoon sugar
Directions:
In a blender, combine strawberries, orange juice, ice cubes and sugar. Blend until smooth. Pour into glasses and serve.
Tip: You can freeze your fresh strawberries and remove the ice cubes to thicken the consistency.
Chocolate Dipped Strawberries:
Ingredients:
100 grams bittersweet chocolate, chopped.
150 grams strawberries
Directions:
In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened. You can glam up your dipped strawberries by drizzling them with white chocolate or even dipping them in crushed nuts, sprinkles, or chocolate shavings.
Tip: hold the strawberries by the stem and spoon the chocolate over them, its easier.
Valentineโs Egg in the Nest:
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You will need:
Heart shaped cookie cutter
1 Toast
1 Egg
1 ketchup packet
Directions:
Use cookie cutter to cut the bread.
Brush the surface of the pan with oil, then place the toast in the pan, crack the egg opened into the hole. Cook the bread and egg until the egg white is fully cooked. Tip: use low heat! Otherwise, the bread will be burned before the egg is cooked.
Draw some ketchup hearts and serve.
You can use the leftover heart shaped bread to make a strawberry jam sandwich.
Red Velvet Crepes:
(Makes about 24, 8โณ crepes)
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
2 ย cups butter milk
1 1/4 cup whole or lowfat milk
1 large egg
1 teaspoon vanilla extract
1 1/2 tablespoons cocoa powder, sifted
1 tablespoon red food color gel
2 tablespoons unsalted butter, melted
2 tablespoons cooking oil (for pan)
500 mL heavy cream
300 gr mascarpone cheese
1/2 cup icing sugar
1 teaspoon vanilla extract
zest of 1 orange (optional, but adds nice tang)
1/2 cup raspberry jam (optional, for filling crepes)
75 grams bittersweet chocolate
75 mL heavy cream
1 tablespoon sugar
Directions:
Mascarpone Filling:
1. Using a mixer, mix mascarpone cheese, 1/4 cup sugar, and vanilla until soft and fluffy. ย Set aside.
2. Whip cream and remaining sugar to a stiff peak. Carefully fold into the mascarpone cheese until combined. Refrigerate until ready to use.
Chocolate Ganche Sauce:
1. Place chocolate in a heatproof bowl and set aside. In a small sauce pan, heat cream and sugar to a rolling boil. Mix well, then set aside for later use. If the ganache sets, re-melt over a double boiler.
Red Velvet Crepes:
1. In a large bowl stir together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
- In a separate bowl, whisk together the buttermilk, milk, egg, sugar, melted butter, vanilla extract and food coloring. Whisk until combined.
3. Mix the liquid ingredients with the dry ingredients, and stir until combined. The batter will be a little runny. Make sure the batter is clear of lumps.
- Cook as you would regular crepes, on medium heat.
- Place a small amount of jam onto the center of the crepe. Pipe mascarpone cream filling, and carefully roll.
- Drizzle with chocolate ganache sauce and dust with icing sugar.
