Posted by Mira | Posted in Holidays | Posted on 13-02-2011
For such a special occasion as Valentine’s Day is, most likely you wish to have a delicious dinner as easily and quickly as possible. With the special Valentine’s Day picnic ideas we provide below you will be able to dedicate most of the day enjoying the company of your sweetheart. These easy-to-make picnic meals will be ready in an hour, both! Still, as always, we keep in mind nutrition, healthiness and good marriage of courses and drinks. You will find other useful information here as well.
Grilled Scallops, Salad, and Hazelnut Butter
Scallops and oysters can be the best choice for Valentine’s dinner for two. Bivalve mollusks are extremely nutrient as they feed human organism with vitamins and mineral elements that are scarce in our every-day food. If you are not hundred per cent sure your sweetheart likes raw oysters better to have them cooked. The picnic recipe herein will add unforgettable impressions to this special day!
Preparation time: 20 minutes, cooking time: 20 minutes; yields two portions.
6 cleaned scallops
1 tsp of olive oil
2.5 oz (or 75g) softened butter
half lemon (zest only)
1 tbsp fresh chervil
1 tbsp fresh chives
1.5 oz (or 45g) hazelnuts
seasoning: salt and black pepper
Note: Peel and thinly slice shallot, finely chop chervil, chives, hazelnuts, and have black pepper freshly ground.
1 lettuce leaves (separated)
0.5 tbsp of mustard (wholegrain)
0.5 tbsp white wine vinegar
1 punnet pea shoots
1.5 tbsp rapeseed oil
These scallops with delicate after-taste are cooked little more than in 5 minutes. This picnic idea goes perfectly with hazelnuts, lemon zest, and fresh herbs.
Put a skillet with oil on medium-low heat. When warm add shallot, panfry slightly till tender. When done remove the shallot from the pan into a bowl. Add butter and the remaining scallop ingredients (but scallops) that you have already thinly chopped; season with salt and pepper. Mix to combine well.
Have the grill preheated. Lay scallops on the grill; put over 1 tsp of hazelnut butter as topping on each scallop. Allow grilling no more than 4 minutes or even less. Set aside.
In a small bowl combine oil, vinegar, and mustard; whisk lightly. Place lettuce leaves in another big bowl; add pea shoots. Sprinkle mixture from the small bawl; mix to coat well.
Have two plates ready. Place three scallops on each; add salad.
As a perfect wine marriage for scallops (or oysters) you may wish an expansive Champaigne. Some gourmands consider semi-dry, or dry white wines for example French wines: Muscadet, Riesling, etc., Spanish sherry, or a Chardonnay as perfect pairing. Right wine pairing will add to delicate after-flavor of this picnic meal.
As a second course this picnic dessert is perfect continuation. Preparation time: about 20 min, cooking time: 20 minutes; yields 4 portions.
2 egg yolks
4 egg whites
6 heaped tbsp of caster sugar (plus extra)
3 heaped tsp of cornflour
1 heaped tbsp of plain flour
3.25 fl oz (or 90 ml) double cream
4fl oz (or 110 ml) full-fat milk
Optional: icing sugar (for dusting)
Prepare 4 medium size ramekins brushed with butter. Sprinkle some sugar to bottom and sides, place in the fridge. Finely grate lemon zests. You won’t need the pith. When done squeeze the lemons and add grated zest in the juice; set aside.
Crack the eggs for yolks and whites separately. Two yolks in a small bowl with 6 tbsp sugar you will need latter. Now preheat the oven to 350F (or 180C/160C fan assisted, Gas 4) with the baking tray in the middle.
Whisk flour, cornflour, and cream till a smooth paste. Bring milk to boil then slowly whisk some of it in the cream paste till well combined and thickened. Break all lumps that may appear and add the remaining milk. When done return the cream in the pan, put over low heat continuously whisking till it gets thick enough. Remove from heat, add lemon juice (with zest); whisk gently.
Beat yolks with sugar till thick paste lighter in color; add to the cream mixture, mix well. Return the creamy mixture (custard) to heat. Bring to boil continuously stirring; set aside to cool completely. When done, spoon by spoon add well whisked egg whites; whisk. Now with a spoon slowly move the mixture trying to air bubbles to form.
Add the mixture in the ramekins till full; level with a knife. If you move a thumb nail throughout inside rim souffles won’t stick to sides when rising up. Put the ramekins in the oven for no more than 14-15 minutes till turned golden. Keep the oven door shut. Remove from oven at once when done. You may serve the sweet picnic food hot or cool dusted with sugar. Bon Appetite!
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