I want my Valentine’s Day dessert to be simple, easy and as delicious as possible. Some chocolate should also be included and it should be sweet, but not too sweet. I would also want something pink, red and pretty, since I am all for everything that is kitsch.
With this in mind I have decided that I and my boyfriend shall have some chocolate fondue with fruit, cookies and candy dipped into it. Other parts of the meal will consist of steak and some salad; some creamy garlic potatoes will also be included - very tasty and very simple.
Many people here where I live do not care for this holiday, it is seen as maybe corny, commercial and as something which does not belong in this cold climate of ours, but to be honest I really could not care less, since I welcome every opportunity to make a nice meal for two and I am really looking forward to next Saturday. I hope you all will have a fantastic Valentine’s Day with loved ones.
A White Chocolate Cake, this is the best cake I have ever had
A Chocolate Fondue Recipe
If you want this to be dairy-free, you could use some almond, soy or coconut cream and some dairy-free chocolate.
For the cookies I would suggest this cookie recipe and marshmallow is the best type of candy to use here. If you want to have some apples for example, you could brush them with some lemon juice so they don’t turn brown. My favourite dipping fruits and berries would be strawberries, pineapple and some kiwifruit.
serves 2, and takes approximately 5-10 minutes
-100 grams or 3,5 ounces chocolate (50%-70% cocoa content is best, but any kind of chocolate is fine)
-1 dl or 1/2 cup cream
-1 tbls alcohol of some kind (I think brandy is always best with chocolate)
Place the chocolate and cream into a saucepan on low heat and let them melt together stirring constantly.
Take a fondue pot and light the candle under it, then place the chocolate into the fondue pot.
For serving cut up some fruit, have some cookies ready and buy some candy.
Some time ago I was contacted by a new gluten-free magazine; the reason for it was that the editor had seen my blog and wanted to know if I would be interested in being a contributor for the magazine. At first I was a bit unsure since I have this idea that gluten-free can in fact be delicious even for people who are not celiac and presented in the same way as regular food.
I wrote the editor about this and I was so glad to find out that she had the same vision for gluten-free cuisine. After I heard her ideas for the magazine, I was sure that I wanted to help and I am very pleased in how it all turned out.
The first issue of is out now and it has some recipes and photos made by yours truly, the cover photo is of those Pavlovas I made last spring. All of the contributors have their own niche, which I think gives a lot to the magazine.
Many of the recipes cater to people who are also allergic to soy or casein etc; the magazine even has a section for gluten-free food on a budget which is great considering these economic times. Healthy foods have their own place, as do those recipes of a more gluttonous nature. I think everyone with celiac will find something of their interest in this magazine and maybe even those who have the stomach for gluten. I can assure you that the recipes will go down well with everyone, not only celiacs - who could turn down bacon wrapped dates or Tiramisu?
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