Valentines Day Ideas
With Valentines Day fast approaching, we thought it would be a good idea to come up with a few inexpensive, fun and simple date ideas you can surprise your loved one with. There’s nothing better than a little thought, and something simple that just the two of you can do together. Whether it be staying in to watch a film with all the snacks, popcorn and blankets, a home-cooked candle lit dinner or a surprise brunch in bed (with prosecco, obvs) Yes, Valentines Day can be expensive and feel like you’re celebrating it because you have too. But if you do something cute, thoughtful and simple, it will be appreciated by the both of you. We’ve compiled a little list of ideas with recipes you can try out.
And if you’re flying solo this year, treat yourself to the most luxurious pamper night a gal could wish for, complete with face masks, bath bombs, dinner, re runs of friends and your fave bottle of red.
Whats your favourite way to celebrate?
ROMANTIC MOVIE NIGHT IN
for the perfect movie night, you will need…
homemade popcorn
dinner (your favourite take away, or home made - whatever you fancy)
lots of blankets
desert to share
chocolate, cookies and your favourite snacks
candles
and lastly, wine…
oh, and the movies!
For chocolate popcorn
INGREDIENTS
1 1/2 tablespoons cocoa powder
1/4 teaspoon cinnamon
1 1/2 tablespoons organic sugar
1/4 teaspoon salt
1 tablespoon canola oil
55 grams popcorn kernels
DIRECTIONS
Mix the cocoa powder, cinnamon, sugar, and salt in a small bowl and set aside.
Add the oil to a pot with a couple kernels with the top on. Turn heat on high.
When the kernels begin to pop, quickly pour in the remaining kernels, and put the top on. Shake the pan from side to side, and when the popping slows down, turn off the heat and pour the popcorn in a bowl. Immediately sprinkle on the cocoa mixture and give it a good stir.
Enjoy!
for cinnamon honey popcorn
ingredients
¼ cup coconut oil
2 tablespoons honey
2 tablespoons organic cane sugar, plus extra for dusting
½ cup popcorn kernels
½ teaspoon sea salt
1 to 2 tablespoons cinnamon
method
Heat oil over medium-low heat with 3-4 kernels. When the oil and kernels begin to sizzle, add the remaining kernels and toss to coat. Once coated, sprinkle sugar on top and cover with a lid.
Every few seconds shake the pot back and forth so that no kernels burn (give it a good shake!) Continue to do this through the popping.
Once popping has slowed to hardly no sounds, remove from heat, sprinkle with sea salt, 1 tablespoon cinnamon, honey and extra sugar as desired. Give it a good shake to coat with cinnamon (but make sure you’re doing this while it’s still hot!)
This popcorn also keeps well in a plastic bag for a couple of days!
BRUNCH, PJS & PROSECCO
dreamy breakfast ideas
Pancakes, of course!
Smashed avo on toast. we love it with crumbled feta, a little lemon juice and some sunflower seeds!
Eggs and bacon
Croissants, with berries, nutella, and fruit
Freshly baked Cinnamon Buns
for RICOTTA AND RASPBERRY PANCAKES
Ingredients
125g self-raising flour
50g caster sugar
3 large eggs, separated
50g butter, melted
150ml buttermilk or natural yogurt
150g ricotta
100g fresh or frozen raspberries (no need to defrost if frozen)
To serve:
1 x 150g punnet fresh raspberries
a handful of pistachios, chopped (optional)
4 spoonfuls of crème fraîche
method
Stir together the flour, ¼ teaspoon salt and sugar in a large mixing bowl. In a jug, whisk together the egg yolks, melted butter and buttermilk. Pour onto the dry ingredients and whisk to combine.
In a separate bowl, and with clean whisks, whisk the egg whites to soft peaks and fold into the pancake mixture, followed by the ricotta and raspberries.
Cook the pancakes in batches. Heat a little butter and oil in a large frying pan and dollop spoonfuls (about 2 tablespoons per pancake) of the batter into it. Cook over a medium heat for 3-4 minutes, then flip and cook for a further 3-4 minutes or until they are cooked through and feel firm. Keep the pancakes warm while you cook the rest. Serve with raspberries, chopped pistachios (if using) and crème fraîche.
giant cinnamon buns w/ cold brew cream
Ingredients
dough:
2/3c milk, warm
1/4c butter, melted and cooled
2 1/2c flour ( you may need a little more flour. go by how your dough feels)
1 egg
1 ½ tsp active dry yeast
1 tbsp honey
1/4c sugar
1 ½ tsp salt
filling:
1/2c brown sugar
1 tbsp cinnamon
4 tbsp butter
cold brew cream:
½ c butter, room temp
2 oz cream cheese, room temp
2 tbsp cold brew concentrate
1 tsp vanilla
½ tsp salt
1 1/2c powdered sugar
METHOD
In your stand mixer add milk, egg, yeast, flour, salt, sugar, and honey. mix on low for about 3-4 mins until dough comes together. increase the speed to medium for about 4-5 mins scraping down the sides as needed. next slowly stream in the butter and mix for about 10 minutes more scraping down the sides occasionally until you have a soft, and slightly sticky dough. place the dough in an oiled bowl and allow to rise for about 1 ½ to 2 hrs on the counter depending on the temperature in your home. once doubled place the dough in the fridge overnight up to three days but at least one hour.
When ready to use remove dough from the fridge and allow resting for about 40 mins.
While the dough is coming to room temperature, make the filling and began preparing the frosting. In a stand mixer whip the butter and cream cheese, add the coffee, vanilla, and salt. lastly, turning off the mixer add the powdered sugar and on low allow it to incorporate now whip on med-high for about 2 minutes. set aside in the fridge until later.
Once the dough is ready, roll it out into a rectangle spread on the butter, sprinkle the filling and roll tightly into a log lengthwise. using a piece of thread slide under the dough and cut out 1 ½ in rolls, i had 8. place them on a parchment-lined baking sheet leaving about an inch or so between them and allow to rise for about 30 mins. preheat your oven to 375F and bake for 25-30 mins until golden.
Allow the buns to slightly cool then spread on the icing and enjoy!
And lastly, a traditional dinner date
keep things simple and cook a delicious dinner. don’t forget the following
Fairy Lights
Candles
A homemade desert! (see below for a recipe)
Your fave bottle of wine
Sicilian-style salmon with garlic mushrooms
Ingredients
For the Sicilian-style salmon100g/3½oz salmon fillet, skin removed
1 lime, juice only
olive oil, for drizzling
½ tsp dried chilli flakes
1 tsp ground paprika
salt and freshly ground black pepper
For the mushrooms and broccoli
1 tbsp olive oil
100g/3½oz button mushrooms, sliced
100g/3½oz broccoli, chopped
1 garlic clove, finely chopped
2 tbsp chopped fresh parsley, optional
Method
Preheat the oven to 180C/160C Fan/Gas 4.
Put the salmon fillet on a lightly oiled baking tray. Drizzle over the lime juice and a little olive oil. Sprinkle with the chilli flakes and paprika and season with salt and pepper. Bake for about 10 minutes, or until cooked through.
Meanwhile, heat a tablespoon of oil in a frying pan. Add the mushrooms and stir-fry for 5 minutes. Add the broccoli and stir-fry until cooked to your liking. Add the garlic and fry for 1 minute, then stir in the parsley. Serve immediately with the salmon.
chocolate raspberry meringue cake
INGREDIENTS
120 gm dark chocolate (56%-60% cocoa solids), finely chopped, plus extra shaved to serve
250 gm eggwhites (from about 8 eggs)
250 gm caster sugar
250 gm pure icing sugar
50 gm Dutch-process cocoa
3 tsp cornflour
Chocolate sauce
65 gm dark chocolate (58% cocoa solids), coarsely chopped
10 gm unsalted butter
75 gm caster sugar (1/3 cup)
70 gm liquid glucose
2 tsp Dutch-process cocoa powder, sieved
100 ml pouring cream
Crushed raspberry cream
400 ml thickened cream
400 gm crème fraîche
50 gm pure icing sugar, sieved
Scraped seeds of 1 vanilla bean
120 gm raspberries, plus extra to serve
3 tsp balsamic vinegar
method
Preheat oven to 120C. Trace a 25cm x 12cm rectangle on each of 3 sheets of baking paper, then place each sheet pencil-side down on a lightly greased baking tray. Melt chocolate in a bowl over a saucepan of simmering water, stirring occasionally until smooth. Set aside.
Whisk eggwhite, caster sugar and a pinch of salt in an electric mixer until firm, glossy peaks form (6-7 minutes). Sieve icing sugar, cocoa and cornflour onto mixture and fold to combine. Fold in melted chocolate to create a ripple effect, then divide evenly among prepared trays, spreading within the rectangle templates. Bake, swapping and turning trays occasionally, until crisp and dry (1-1¼ hours). Turn off oven and leave meringue in to cool completely, then store in airtight containers for up to 2 days until required.
Meanwhile, for chocolate sauce, melt chocolate and butter in a heatproof bowl placed over a saucepan of simmering water, stirring occasionally until smooth (2-3 minutes). Combine remaining ingredients and 100ml water in a saucepan and bring to the boil, stir in chocolate mixture. Bring back to the boil, season with a good pinch of sea salt flakes and refrigerate to chill. Chocolate sauce can be made up to a week ahead.
For crushed raspberry cream, whisk cream, crème fraîche, icing sugar and vanilla seeds in a bowl to soft peaks. Crush raspberries with balsamic vinegar in a separate bowl and fold into cream mixture to form a ripple effect.
To serve, place a meringue rectangle on a serving platter, spread with a third of the crushed raspberry cream, top with a third of the raspberries, then with another meringue rectangle. Repeat layering, finishing with raspberries, then drizzle with chocolate sauce, scatter with shaved chocolate and serve.