Hi everyone and welcome to the blog. This week’s blog is dedicated to the St. Valentine’s Day.
Saint Valentine's Day, commonly shortened to Valentine's Day, is an annual commemoration held on February 14 celebrating love and affection between intimate companions. Numerous early Christian martyrs were named Valentine. The Valentines honoured on February 14 are Valentine of Rome and Valentine of Terni. Valentine of Rome was a priest in Rome who was martyred about AD 269 and was buried on the Via Flaminia. His relics are at the Church of Saint Praxed in Rome, and at Whitefriar Street Carmelite Church in Dublin, Ireland. Valentine of Terni became bishop of Interamna (modern Terni) about AD 197 and is said to have been martyred during the persecution under Emperor Aurelian. He is also buried on the Via Flaminia, but in a different location than Valentine of Rome. His relics are at the Basilica of Saint Valentine in Terni (Basilica di San Valentino). The Catholic Encyclopaedia also speaks of a third saint named Valentine who was mentioned in early martyrologies under date of February 14. He was martyred in Africa with a number of companions, but nothing more is known about him. No romantic elements are present in the original early medieval biographies of either of these martyrs. By the time a Saint Valentine became linked to romance in the 14th century, distinctions between Valentine of Rome and Valentine of Terni were utterly lost. In the 1969 revision of the Roman Catholic Calendar of Saints, the feastday of Saint Valentine on February 14 was removed from the General Roman Calendar and relegated to particular (local or even national) calendars for the following reason: "Though the memorial of Saint Valentine is ancient, it is left to particular calendars, since, apart from his name, nothing is known of Saint Valentine except that he was buried on the Via Flaminia on February 14."
It is traditionally a day on which lovers express their love for each other by presenting flowers, offering confectionery, and sending greeting cards (known as "valentines"). The day first became associated with romantic love in the circle of Geoffrey Chaucer in the High Middle Ages, when the tradition of courtly love flourished. Modern Valentine's Day symbols include the heart-shaped outline, doves, and the figure of the winged Cupid. Since the 19th century, handwritten valentines have given way to mass-produced greeting cards. While sending cards, flowers, chocolates and other gifts is traditional in the UK, Valentine's Day has various regional customs. In Norfolk, a character called 'Jack' Valentine knocks on the rear door of houses leaving sweets and presents for children. Although he was leaving treats, many children were scared of this mystical person. In Wales, many people celebrate Dydd Santes Dwynwen (St Dwynwen's Day) on January 25 instead of (or as well as) Valentine's Day. The day commemorates St Dwynwen, the patron saint of Welsh lovers. In France, a traditionally Catholic country, Valentine's Day is known simply as "Saint Valentin", and is celebrated in much the same way as other western countries. In Spain Valentine's Day is known as "San Valentín" and is celebrated the same way as in the UK, although in Catalonia it is largely superseded by similar festivities of rose and/or book giving on La Diada de Sant Jordi (Saint George's Day). In Portugal it is more commonly referred to as "Dia dos Namorados" (Lover's Day /Day of those that are in love with each other).
In Denmark and Norway, Valentine's Day (14 Feb) is known as Valentinsdag. It is not celebrated to a large extent, but is largely imported from American culture, and some people take time to eat a romantic dinner with their partner, to send a card to a secret love or give a red rose to their loved one. The flower industry in particular is still working on promoting the holiday. In Sweden it is called Alla hjärtans dag ("All Hearts' Day") and was launched in the 1960s by the flower industry's commercial interests, and due to the influence of American culture. It is not an official holiday, but its celebration is recognized and sales of cosmetics and flowers for this holiday are only exceeded by those for Mother's Day.
So this week, my recipes are a romantic menu for two, they are Crab & citrus salad with Chardonnay Dressing,Mediterranean Stuffed Chicken, Strawberry and Champagne Jellies, Good Morning to You My Love and Aphrodite's Love Potion. The herb of the week is Lovage.
My first recipe is Crab & citrus salad with Chardonnay Dressing, recipe by James Martin courtesy of GoodFood Magazine February 2010.
This recipe serves 2, takes 20mins to prepare no time to cook.
140g x White Crabmeat
1 x Orange, peeled, segmented and juices kept
1 tsp x Chives, chopped
1 tsp x Dill, chopped
2 tsp x Mayonnaise
1 x Grapefruit, peeled and segmented
A Good Handful of Mixed Baby Salad Leaves
A Few Slices of Soda Bread or Toasted Sourdough, to serve
1 x Orange, peeled, segmented and juices kept
1 tsp x Chives, chopped
1 tsp x Dill, chopped
2 tsp x Mayonnaise
1 x Grapefruit, peeled and segmented
A Good Handful of Mixed Baby Salad Leaves
A Few Slices of Soda Bread or Toasted Sourdough, to serve
FOR THE DRESSING
2 tbsp x Chardonnay vinegar (or use regular white wine vinegar)
1 tsp x Dijon mustard
1 tsp x Sugar
5 tbsp x Olive Oil
2 tbsp x Chardonnay vinegar (or use regular white wine vinegar)
1 tsp x Dijon mustard
1 tsp x Sugar
5 tbsp x Olive Oil
Make the dressing by whisking together the vinegar, mustard and sugar in a small bowl. Slowly add the oil to the mixture, whisking until it has all been incorporated, then set aside. Put the crab in a bowl with a little of the reserved orange juice and toss together before adding the herbs, mayonnaise and some seasoning, then gently mixing. Toss the orange and grapefruit segments with the salad leaves and pile a little onto 2 plates. Add a slice or 2 of bread and the crab mix, then drizzle the leaves with some salad dressing.
My next recipe is a cocktail for you to make, for you and your loved one for Valentine’s Day. Aphrodite's Love Potion, recipe courtesy of www.drinksmixer.com.
This recipe serves 1, takes mins to prepare.
150ml x Pineapple Juice
45ml x Brandy
A Dash or two of Angostura Bitters
45ml x Brandy
A Dash or two of Angostura Bitters
Pour into a highball glass and stir. Garnish with a cherry and an orange slice.
Herb of the week – Lovage (Levisticum officinale) 
Lovage is an erect herbaceous perennial plant growing to 1.8–2.5 m tall, with a basal rosette of leaves and stems with further leaves, the flowers being produced in umbels at the top of the stems. The stems and leaves are shiny glabrous green to yellow-green. The larger basal leaves are up to 70 cm long, tripinnate, with broad triangular to rhomboidal, acutely pointed leaflets with a few marginal teeth; the stem leaves are smaller, and less divided with few leaflets. The flowers are yellow to greenish-yellow, 2–3 mm diameter, produced in globose umbels up to 10–15 cm diameter; flowering is in late spring. The fruit is a dry two-parted schizocarp 4–7 mm long, mature in autumn. The exact native range is disputed; some sources cite it as native to much of Europe and southwest Asia, others from only the eastern Mediterranean region in southeast Europe and southwest Asia, and yet others only to southwest Asia in Iran and Afghanistan, citing European populations as naturalised.
Lovage is an erect herbaceous perennial plant growing to 1.8–2.5 m tall, with a basal rosette of leaves and stems with further leaves, the flowers being produced in umbels at the top of the stems. The stems and leaves are shiny glabrous green to yellow-green. The larger basal leaves are up to 70 cm long, tripinnate, with broad triangular to rhomboidal, acutely pointed leaflets with a few marginal teeth; the stem leaves are smaller, and less divided with few leaflets. The flowers are yellow to greenish-yellow, 2–3 mm diameter, produced in globose umbels up to 10–15 cm diameter; flowering is in late spring. The fruit is a dry two-parted schizocarp 4–7 mm long, mature in autumn. The exact native range is disputed; some sources cite it as native to much of Europe and southwest Asia, others from only the eastern Mediterranean region in southeast Europe and southwest Asia, and yet others only to southwest Asia in Iran and Afghanistan, citing European populations as naturalised.
It has been long cultivated in Europe, the leaves being used as a herb, the roots as a vegetable, and the seeds as a spice, especially in southern European cuisine. The leaves can be used in salads, or to make soup, and the roots can be eaten as a vegetable or grated for use in salads. Lovage tea can be applied to wounds as an antiseptic, or drunk to stimulate digestion. The seeds can be used as a spice, similar to fennel seeds. In the UK, lovage cordial was traditionally mixed with brandy in the ratio of 2:1 as a winter drink. Lovage is second only to capers in its quercetin content. The roots, which contain a heavy, volatile oil, are used as a mild aquaretic. Lovage root contains furanocoumarins which can lead to photosensitivity.
Lovage has been used through history for many ailments, but today it is mostly prescribed for stomach problems, kidney problems, and headaches. Chewing on the dried root supposedly keeps one alert. It appears that Lovage does contain diuretic properties (mostly in the root), and has been observed to work well as an anti-flatulence agent and for colic in children. Make a Tea for any of the above problems, and see how it works. Externally, Lovage has been used in bath water to relieve skin irritations. Put a handful in a mesh bag under the tap when running the bath water. The fresh juice from the leaves and stems squeezed into the eye is also said to cure pinkeye.
My next recipe is Mediterranean Stuffed Chicken, recipe by Kate Belcher courtesy of Delicious Magazine website.
This recipe serves 2, takes 10mins to prepare and takes approx.20-25 mins to cook.
100g x Crumbly Goat’s Cheese
240g x Sun-Blush Tomatoes, drained and roughly chopped (reserve 1 tablespoon of the oil)
A Few Fresh Thyme Sprigs, leaves picked
2 x Large Chicken Breasts with Skin on
125g x Spaghetti
240g x Sun-Blush Tomatoes, drained and roughly chopped (reserve 1 tablespoon of the oil)
A Few Fresh Thyme Sprigs, leaves picked
2 x Large Chicken Breasts with Skin on
125g x Spaghetti
Preheat the oven to 220°C/fan200°C/gas 7. In a bowl, mix together the cheese, half of the sun-blush tomatoes and half the thyme. Season with freshly ground black pepper. Cut a slit in the side of the chicken breasts to make a pocket. Stuff each generously with the cheese mixture, put into a small roasting tin and season. Drizzle over the reserved oil, scatter with more fresh thyme and dot around the remaining sun-blush tomatoes. Cook for 20-25 minutes, or until cooked through and golden. Meanwhile, cook the spaghetti according to packet instructions. Drain and return to the pan. Lift the chicken and any spilt filling onto serving plates. Stir the roasted tomatoes and pan juices into the spaghetti and toss together. Serve with the chicken.
My non-alcoholic cocktail is for those who prefer a lighter tipple, Good Morning to You My Love, recipe courtesy ofwww.drinksmixer.com.
This recipe serves 1, takes mins to prepare.
1/2 x Orange
1/2 x Lime
1/2 x Apple
A Splash of Orange Juice
A Splash of Apple Juice
A Splash of Cream
1/2 x Lime
1/2 x Apple
A Splash of Orange Juice
A Splash of Apple Juice
A Splash of Cream
Mix all ingredients in mixer with ice. Serve in a small bowl garnished with strawberries or grapes and a straw.
My final recipe to complete the Valentine’s menu is Strawberry and Champagne Jellies, original recipe courtesy of Slimming World Magazine July 2010.
This recipe serves 4 people, and is ready in approx 4hr15mins, including chill time.
284ml x Low Calorie Strawberry-flavoured Sparkling Water
11g x Sachet Gelatine
6 tbsp x Runny Honey
1 tbsp x Lemon Juice
3 tbsp x Artificial Sweetener
284ml x Pink Champagne (or sparkling Rose Wine)
12 x Strawberries – hulled and halved ((or quartered, dependant on the size) for aesthetics)
11g x Sachet Gelatine
6 tbsp x Runny Honey
1 tbsp x Lemon Juice
3 tbsp x Artificial Sweetener
284ml x Pink Champagne (or sparkling Rose Wine)
12 x Strawberries – hulled and halved ((or quartered, dependant on the size) for aesthetics)
Pour the strawberry-flavoured sparkling water into a small saucepan. Sprinkle the gelatine evenly over the top and leave to absorb for 5mins. Place over a very gentle heat and swirl the pan continuously until the gelatine has dissolved, then immediately remove from the heat.
Add the lemon juice, artificial sweetener and wine to the gelatine mixture. Gently stir and wait for any fizz to subside. Divide the strawberry segments between four dessert bowls or glasses. Pour over the wine mixture and place in the fridge to set for 4hrs, or overnight if time permits. Remove from the fridge and serve with a spoonful of Cornish Vanilla ice cream or fromage frais.
Add the lemon juice, artificial sweetener and wine to the gelatine mixture. Gently stir and wait for any fizz to subside. Divide the strawberry segments between four dessert bowls or glasses. Pour over the wine mixture and place in the fridge to set for 4hrs, or overnight if time permits. Remove from the fridge and serve with a spoonful of Cornish Vanilla ice cream or fromage frais.
If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.
Hope you enjoy!!..... ChefGarfy =D
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