I cannot believe its valentines day already! It’s a day for love and of course a great meal. I made here a fantastic dinner for two.
This can be shared with your sufficient other, best friends, family or just alone. The creamy scallop potatoes are given a local twist with some fresh herbs and spices that make this dish truly divine. Spiced salmon is so simple but packs such a powerful flavour and it pairs well with the potatoes. I used some locally grown artisan lettuce which aren’t only colourful and pretty but so easy to work with. The Citrus vinaigrette is just another lovely addition to this meal. I love garlic bread! I can eat it all the time. I think because it’s so easy yet versatile. You can add anything on there cheese, pepper or herbs just don’t forget the garlic! Lastly my favourite meal dessert! This molten lava cake is gluten free because it’s flourless! It’s packed with rich chocolate chips that give the cake a “molten centre” This cake has a very foamy texture because of the eggs incorporated into the batter. This gives the cake a different feel from all others. I paired the cake with my favourite scoop of ice cream, a fresh fruit compote and chocolate syrup. Really hope everyone enjoys this! Happy Valentines Day everyone!
Scallop potatoes
4-6 Potatoes
2 C Cuisine full cream milk
2 tbsp Butter
1 tbsp Rosemary
4 cloves Garlic
1 tbsp Cumin seeds
2 tbsp flour
1/3 Mozzarella cheese
1 Nutmeg
Salt-to taste
Black pepper –to taste
Garlic bread
1 Baguette
1 C Butter
4 cloves Garlic
1 Parsley sprig
Salt-to taste
Black pepper-to taste
Spiced Salmon
2 Salmon steaks
2 tbsp paprika
2 Garlic cloves
1 tbsp Chili flakes
Salt-to taste
Black pepper-to taste
2 tbsp Cuisine Soy bean oil
1 Rosemary sprig
Molten lava cake
4 tbsp unsalted butter
3 teaspoons Cocoa Powder
2 Eggs
2 tbsp white sugar
2 tsp pure vanilla extract
2/3 cup Chocolate chips –Milk or bittersweet
2 tbsp Chocolate Chips-Milk or bittersweet
A pinch of salt
Fresh mixed salad
1 small container Artisan lettuce
2 C cherry tomatoes
1 medium Red onion
1 C Olive oil
1 lime
Salt-to taste
Black pepper-to taste
Method
Scallop potatoes
Preheat oven to 350 degrees and grease an 8 x 8 baking dish.
Slice the potatoes into about ⅛-inch thick slices and then layer them out in the baking dish.
Make a Béchamel by building the roux. In a pan melt butter and add rosemary, cumin seeds and garlic.After 2 minutes on a medium heat add the flour and whisk well. Add milk and allow the sauce to thicken up. Then add salt, black pepper and nutmeg, mix well and set aside. Note : ( see video on this step)
Pour the Béchamel on top of the potatoes, and then top with cheese.
Bake for about 1 hour until its golden brown or skewer comes out clean.
Spiced salmon
Mix all the spices into a bowl and gentle rub onto salmon.
On medium heat place a pan with oil to heat up. When heated add rosemary and the salmon skin side first. Allow to cook on each side for 3-5 minutes then remove from heat and set aside. Note: (It is always better to cook fish skin side first as it protects the fish from over cooking and it also gives the skin a nice crispy texture.)
Place lettuce in a bowl, cutting the tomatoes into half and thinly slicing the onion. Toss everything together.
In a small bowl mix olive oil, salt, black pepper and lime juice. Pour over salad.
Garlic bread
Cut the bread down the centre. Make garlic butter but taking soften butter, garlic salt, black pepper and parsley. Mix well and paste onto the bread. Bake for 10 minutes at 350 degrees.
Place the butter and chocolate (2/3 c) in a microwavable bowl.
Microwave until melted, (3) ten second intervals.
Mix in the cocoa powder, vanilla extract and salt, sugar and stir until smooth.
In another bowl, whisk the egg until foamy at least 2 minutes. Note : ( this step is important as the foamy action aids in creating a gooey texture to the cake)
Pour the egg mixture to rest of the batter and whisk well. Place into your ramekins.
Place the rest of chocolate chips (1 tbsp) into the centre of the batter.
Microwave for 45-60 seconds. Note: (do not overcook as it will dry out your lava cake.
Allow to cool for at least 5 minutes.
Top with your favourite toppings.
