Valentine’s day : celebration of love and affection around the world……..
That’s my interpretation…me.. the romantic, ‘fleur bleue’ French girl that I am.
I see the world in pink all year long so I let you imagine on Valentine’s day !!! Even though it’s also very commercial (let’s be caring, it’s the busiest day of the year for florists) it gives opportunity to spend some quality time with your loved ones.
I read a few articles that made me fall from my little cloud, the rates around divorce filling increase significantly on Valentine’s day !
People don’t decide to divorce suddenly on Valentine’s day but when a couple is struggling, February is the month to start a procedure. After the family’s gathering and hosting, gifts wrapping and turkey cooking, January passes so fast trying to recover from the holiday that February is THE month to think about separation.
Well, you know what ? Every time I became single in my life, went through a break-up, it was just before my birthday (in November) and/or Christmas and also very often just before Valentine’s day.
Such is life. But it didn’t affect my romanticism at all, I am still that ‘fleur bleue’ French girl and I really think that the world would feel better if more people would be.
We created a whole menu for this special day, 3 courses, easy, fast and delicious.
I started with the dessert as it needs time to set in the fridge.
Chocolate and nuts hearts,
Ingredients for around 16 little hearts :
-50g of white chocolate
-50g of dark chocolate
-Nuts : walnuts or hazelnuts
-Little sugar hearts
Take two bowls and break the chocolate into them, the white in one bowl and the dark on the other. Bring some water to the boil and place one of your bowl on it.
Let the chocolate to melt slowly.
Meanwhile, crush your nuts and put them into your tray (mine is an ice-cube tray), put the little sugar hearts as well, you can make a mix with the poppy seeds too.
When one of the chocolate is melted pour it onto your nuts and place the other bowl on the boiling water, do the same when it’s melted.
Place in the fridge for at least 2 hours.
Pinky Spring rolls
Ingredients for 2 long spring rolls :
-Half of a beetroot, peeled and gratted
-1 carrot, peeled and grated
-50g of fresh goat cheese
-3 tbsp of goat milk yogurt
-2 rice paper (around 20cm diameter)
-1 hard boiled egg
-A few leaves of spinach
-A few green beans
-Salt and pepper
In a big bowl, pour some warm water and dip a rice paper. When it’s soft, put the rice paper on a kitchen cloth, put your ingredients in the middle of the rice paper (carrots and beetroot grated, then a few green beans, spinach leaves and egg sliced). Roll it as tight as possible.
Prepare the sauce by mixing the goat cheese, yogurt, salt, pepper and dill.
Orange zest and scallops risotto
Ingredients for 4/5 people
-1 white onion
-2/3 carrots, peeled and grated
-2 orange, zested and juiced + 1 orange for the salad
-3 glasses of risotto rice
-1 glass of white wine
-500ml of bouillon stock (made with a vegetable cube)
-Around 10 small scallops
-Green leaves (spinach, rocket…)
Dice the onion finely, fry it with a bit of olive oil.
Add the carrots, then the orange zest (keep a few for decoration) the orange juice, the white wine and the rice.
Let it simmer for a few minutes and add the bouillon little by little. Season.
Peel your third orange (as explained in the video) and cut it in rings.
When the bouillon has evaporated, taste you food, season if needed and add some liquid. Do the same till the rice is cooked.
Make little domes by squeezing your rice in a bowl.
Heat some olive oil in a pan, when it’ very hot, cook the scallops aournd 30 seconds on each sides. When done, it still has to be transluscent in the center.
Set your plate with the rice, add a few zest on the top, with dill and a bit of parmesan cheese, put the green leaves on the side with orange rings and scallops.
Unmold you little chocolate hearts and your menu is ready, you just have to serve Champagne ! 🙂
You can also find the video of the whole menu on our youtube channel : Enjoy !!! <3