Home' Advocate Communications : Fiordland Advocate 13 February 2009 Contents 8x3 ADVERT
13 February, 2009 | Page 11
Place the water, sugar, lemon juice and
vanilla bean into a saucepan and heat gently
to dissolve the sugar. Bring to the boil and
simmer for about 5 minutes. Reduce the
heat until just bubbling.
Poach the peach halves in the sugar
syrup for about 2-3 minutes on each side
depending on the ripeness of the fruit.
Remove to a plate with a slotted spoon. Cool
Peel the peaches and let them cool. Return
to the syrup until serving.
To make the raspberry sauce mix the
raspberries and icing sugar in a blender or
a food processor. Sieve, add the liqueur and
pour into a jug.
Place 2 peach halves on each serving
plate. Add a scoop of ice cream. Spoon the
raspberry sauce over both the peaches and
the ice cream. Serves 2.
According to the English humorous
writer Jerome K. Jerome “Love is like
the measles; we all have to go through
it.” And every February cards, candy,
flowers and gifts are exchanged
between loved ones celebrating this
most enjoyable disease as millions
around the world catch the virus
with the epidemic reaching a peak on
Valentine’s Day. But who was Valentine,
the patron saint of lovers, whose life we
celebrate on February 14?
Views on the origins of Valentine’s Day
vary. Some people connect the day with a
priest who was martyred in third century
Rome. One legend claims Valentine
actually sent the first ‘Valentine’ greeting
himself to a young girl he fell in love with
who visited him in prison prior to his
execution. Other people link the day to the
Roman fertility festival of Lupercalia. In
the Middle Ages it was commonly believed
in France and England that February 14
was the beginning of the birds’ mating
season. Hence it was a day for romance.
In Canada and the United States,
parties and dances are held to celebrate
Valentine’s Day. Children give their
parents and teachers their fanciest home-
made Valentine cards. Many people send
flowers or candies in heart-shaped boxes.
In Denmark customs are more playful.
For instance, men send letters or rhymes
to their sweethearts but do not sign
their name. Instead they put a dot for
each letter of their name. If the recipient
guesses the sender’s name, he rewards
her with an Easter egg at Easter.
Interestingly, Valentine’s Day just keeps
on growing in popularity. Latest estimates
put the number of cards being sent at
over one billion. As the American poet
and essayist Ralph Waldo Emerson put
it “All mankind love a lover.” Please your
Valentine with the following recipes.
Impress your Valentine
Divine hokey pokey chocolates
3⁄4 cup sugar
2 tablespoons each:
water, golden syrup,
1 1⁄2 teaspoons baking
250g dark chocolate
I prefer to make hokey pokey
in the microwave as there
is less chance of it burning.
However, this recipe can also
be cooked in a saucepan over
Place the sugar, water, golden
syrup and honey in a large
glass bowl. Stir gently. Cook
on 80% power for 6-7 minutes,
stirring occasionally. When the
mixture is thickened or the
thermometer reaches 140°C,
quickly stir in the baking soda.
Allow the mixture to foam, then
spoon into a greased sponge
roll tray. Break into chunks
Chop the chocolate and heat in
the microwave or over hot water
in a bowl, until the chocolate
is just melted. Using tongs, dip
the chunks of hokey-pokey into
the warm chocolate. Place the
pieces on a foil-lined tray.
Chill to set. Makes about 30
12 cooked prawn cutlets with tails
1 avocado, stoned, peeled and
juice 1 lemon
freshly ground black pepper to
8 basil leaves
Place the prawns and avocado in a
large bowl. Drizzle the lemon juice
Pile attractively on two serving
plates and garnish with the basil
leaves. Excellent served with a good
mayonnaise on the side. Serves 2.
Avocado & Prawn Stack
Blueberry & Orange
1⁄2 cup each: blueberries, orange segments
3 tablespoons cassis or your favourite liqueur
1⁄2 cup cream
1 tablespoon icing sugar
1⁄4 cup desiccated coconut
Place the blueberries and orange segments in a bowl and sprinkle with
the liqueur. Marinate for 30 minutes.
Whip the cream with the icing sugar, until stiff. Stir in the coconut. Drain
the fruit – reserving the juices – then fold in the cream. Spoon into
individual glasses. The tops can be garnished with extra fruit, the juices
and finely chopped orange rind.
3⁄4 cup water
1⁄2 cup sugar
2 tablespoons lemon juice
1 vanilla bean, split lengthwise
2 peaches, halved and stoned
Raspberry Sauce: 1 cup raspberries
2 tablespoons icing sugar
orange-flavoured liqueur to taste
2 large scoops vanilla or strawberry ice cream
Links Archive Fiordland Advocate 20 February 2009 Fiordland Advocate 6 February 2009 Navigation Previous Page Next Page