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.


(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


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.


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


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.


200g plain flour

60g unsalted butter, cut into cubes

50g caster sugar

2 tbsp golden syrup

1 egg, beaten


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