Page 11 - PR Mag Feb19

Valentine's Day Recipes

Spoil your loved one this Valentine’s Day with a three course meal for two!

Cream Cheese and Smoked Salmon Vol Au Vents
Ingredients Method
250g cream cheese, softened Combine cream cheese, lemon juice, vodka (if using)
2 tbs lemon juice and chopped dill in a bowl. Season with pepper.
1 tbs vodka (optional) Fill pastry cases with cream cheese mixture. Top with
1 tbs finely chopped fresh dill salmon and dill sprigs. Serve chilled.
2 x 60g packets mini vol au vents
100g smoked salmon, cut into 24
strips
Dill sprigs, to serve

Chicken Caesar Salad
Ingredients Method
Dressing: Dressing:
1 garlic clove , minced Whiz ingredients in food processor until
3/4 tsp Anchovy paste (optional) smooth, starting with 2 tbsp milk. Taste
2 tbs fresh lemon juice and adjust salt and pepper as desired,
1 tsp Dijon mustard and use milk to get the dressing to the
1 tsp Worcestershire sauce desired consistency.
1 cup mayonnaise Salad:
1/4 cup grated parmesan cheese Place lettuce in a bowl with half the
2 - 4 tbsp milk (to adjust consistency) chicken and half the bacon. Drizzle with
1/4 tsp salt dressing then toss. Top with remaining
Black pepper chicken and bacon, croutons, place eggs
Salad: on the side and garnish with freshly grated
2 chicken breast fillets, cooked and cut into strips parmesan if desired.
100g - 150g bacon, chopped and fried
2 - 4 eggs, boiled and cut into quarters
2 medium cos lettuce , washed and dried and shredded
Croutons
Grated parmesan
Fudgy Heart Shaped Brownies with Raspberry Icing
Ingredients Method
Brownies: Brownies:
90 grams dark chocolate Line a 20cm x 30cm baking tray with baking paper. Stir
1 & 1/2 cups of sugar the butter and chocolate in a large heavy saucepan over
3 large eggs very low heat until chocolate is melted. Remove from
1 tsp instant espresso powder heat and whisk in the sugar, and then the eggs, 1 at a
1 & 1/2 tsp vanilla essence time. Whisk in espresso powder and vanilla. Then sift the
1/4 tsp salt flour over the chocolate mixture and stir to blend well.
3/4 cup plain flour Transfer batter to prepared pan. Bake brownies until
Icing: slightly puffed and dry-looking, about 20 minutes. Let
1/2 cup unsalted butter, at room cool completely in pan on rack. Cut heart shapes with a
temperature cutter and ice as desired.
3 & 1/2 cup icing sugar Icing:
1 to 2 tsp milk, if needed to thin out With a handbeater, cream the butter on medium high
the frosting speed about 2 minutes, until lightened in colour and a
1/2 tsp raspberry baking paste bit fluffy. Add the icing sugar, raspberry baking paste
A few drops of pink food colouring and food colouring, mixing until smooth. If you want the
frosting less stiff, add some milk, 1 teaspoon at a time.

February 2019 www.pineriversqld.com.au 11