Love bites!
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Here is a fun recipe to share. You’ll need a small heart shaped biscuit or cookie-cutter.
Heart salad
- 2 baby beetroots, boiled until just tender and sliced
- 2 large raw carrots, peeled and sliced
- 120 g of sprouts (no, not the Brussels variety! Mung-bean or similar!)
- 1 fennel bulb, sliced thinly
- 120 g of sugar snap peas or Mange Tout, trimmed
- 100 g of fresh raspberries
- 100g of white chocolate
- Balsamic glaze – it comes in a bottle called Blaze and is thicker than balsamic vinegar
- About a dozen nice small mint leaves
Press out heart shapes from the beetroot and carrot. Wrap in cling film. In a big deep plate, mix the sprouts, fennel, peas, raspberries and mint leaves.
Cover with cling film and keep cool in fridge/cool-box. Peel shards of chocolate with a potato peeler and keep them in a small container. Keep cool.
At the picnic add the beetroot and carrot hearts to the salad and top with the chocolate. Drizzle with Balsamic Blaze. Eat with chopsticks and feed each other!
Another stunning salad recipe is one made with cheese - Feta, a crumbly goat's cheese or even a good mozzarella - and pomegranate seeds. I've put it in the
Christmas salad
section but it's just as good on a romantic picnic. My husband loved it!
A really herby tabouleh is fun to share and this romantic recipe can be served either with bread or robust leaves for scooping.
Put 60 grams of bulgar wheat into a saucepan with 300 ml of water. Bring to the boil, cover and simmer for about 15 mins. until the water is absorbed.
Rinse and drain. Put into a picnic container.
Skin and dice 350 grams of fragrant tomatoes and add these along with 2 finely sliced spring onions, a handful of chopped parsley and a smaller handful of chopped mint.
Squeeze the juice of half a lemon into all this, as well as a generous splash or two of good olive oil and a sprinkling of allspice, salt and pepper.
Figs and prosciutto ham make easy romantic morsels to feed each other with:
Peel 4 ripe figs carefully with a sharp knife. Wrap each fig in a slice of thin prosciutto ham and put in an airtight container.
In a screw-top jar, make a simple dressing of 5 parts olive oil to one part Balsamic vinegar and some ground black pepper. At the picnic drizzle each fig parcel with the dressing and devour!
A cream cheese desert can be made by lining a heart-shaped mould (which must have at least one draining hole in it) with fine muslin.
For this romantic recipe, mix together 150 ml of whipped double cream, 225 grams of cream cheese, 2 tablespoons of castor sugar and then fold in a stiffly beaten egg white.
Press the mixture into the lined mould and let it drain overnight in the fridge. Turn it out onto a plate at the picnic and surround with raspberries, strawberries or other red fruit.
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