Make a romantic dinner and dessert for two
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
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
Nothing says Valentine's Day better than chocolate.
150g dark chocolate (70 per cent), broken into small pieces
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
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 firstname.lastname@example.org