Make a romantic dinner and dessert for two

PUBLISHED : Sunday, 12 February, 2012, 12:00am
UPDATED : Sunday, 12 February, 2012, 12:00am
 

Prawn salad with passion-fruit dressing

Going out on Valentine's Day is overrated. Cooking something for that special person - or friends or family - is far more impressive. Try this light and refreshing salad, which paves the way for a decadent dessert later on.

Ingredients

(Serves two as a main course)

2-3 small cucumbers, halved lengthwise and thinly sliced on the diagonal

1 bunch fresh coriander, chopped

16 cherry tomatoes, halved

12 cooked prawns

100g dried mung bean noodles

Passion-fruit dressing

80ml fresh passion-fruit pulp

Juice from 1 lime

2 tsp fish sauce

1 tsp sugar

1/2 tbsp extra virgin olive oil

1/2 garlic clove, finely chopped

1 small red chilli, finely chopped

Method

1 Pour hot water over the noodles, cover with a lid for 5-7 minutes or until soft. Drain.

2 Mix ingredients for the dressing in a small bowl, then set aside.

3 Place the cucumber, cherry tomatoes, coriander and rice noodles on a large serving plate.

4 Add most of the dressing, but not all. Toss well. Place the prawns on top, and drizzle over the remaining dressing. Serve immediately.

Nutritional information per serving: 309kcal, 1280kJ, 9.3g protein, 6.3g fat, 52.4g carbohydrates, 1.5g fibre

Chocolate mousse

Nothing says Valentine's Day better than chocolate.

Ingredients

150g dark chocolate (70 per cent), broken into small pieces

1 egg

25g caster sugar

1/2 tbsp cocoa powder, sifted

15ml thickened cream, whipped

Method

1 Melt chocolate in heat-resistant bowl over pan of simmering water, stirring occasionally. Remove bowl from heat and set aside to cool.

2 Place egg and sugar in a bowl and beat with an electric whisk for about 5 minutes, or until the mixture is pale, thick and doubled in volume.

3 Use a spoon to fold into mixture the chocolate and cocoa powder.

4 Spoon the mousse into two large or four small serving glasses, cover with cling film and refrigerate for at least an hour before serving.

5 Decorate with cream. Serve with fruits and the biscuits below.

Nutritional information per small serving: 259kcal, 1084kJ, 4.2g protein, 14.1g fat, 30.7g carbohydrates, 1.2g fibre

Plain biscuits

These can be made up to a week in advance. To store, separate layers of biscuits with greaseproof paper and place in an airtight container.

Ingredients

200g plain flour

60g unsalted butter, cut into cubes

50g caster sugar

2 tbsp golden syrup

1 egg, beaten

Method

1 Sift the flour into a large bowl.

2 Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs.

3 Add caster sugar and mix well.

4 Make a hole in the centre of the mixture, pour in the golden syrup and egg. Mix until a dough is formed. If it feels dry, add a teaspoon of milk.

5 Wrap the dough in cling film and let it rest for at least an hour.

6 Roll the dough out on a floured board to 3mm thick. Cut into desired shapes, then place on a baking tray lined with greaseproof paper.

7 Bake for 12-15 minutes 170C/160C fan/Gas Mark 31/2. Allow the biscuits to cool completely on the baking tray before using. Spread with jam or sprinkle with icing sugar for an extra sweet treat.

Nutritional information per 100g: 373kcal, 1570kJ, 6.4g protein, 14.0g fat, 58.9g carbohydrates, 1.5g fibre

Wynnie Chan is a British-trained nutritionist. If you've got a question for her or would like to be featured in this column, e-mail nutrition@scmp.com

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