Aphrodite’s helper is in this case, Balanced Living Expert, Rose Reisman. These are her recipes, developed with your palate, metabolism and romantic evening in mind for a full Valentine’s Day dinner that’s sure to please. Don’t forget the votives, lovely table linens, fresh flowers and the Champagne Cocktails to start the night off right!
Sliced tomato stacks:
Makes 4 Servings
- 2 large field tomatoes
- 1-1/2 oz goat cheese, crumbled
- 1 oz light cream cheese, softened
- 1/4 cup chopped rehydrated sun-dried tomatoes
- 1/2 tsp dried basil
- 1-1/2 tsp grated Parmesan cheese
- 1-1/2 tsp toasted pine nuts
- Preheat oven to 400°F.
- Slice tomatoes thickly into 4 slices each.
- In a bowl, stir together goat cheese, cream cheese, sun-dried tomatoes, basil, and half of the Parmesan. Place 4 slices of tomato on a baking sheet. Spread the goat cheese mixture evenly over the slices. Top with remaining slices of tomato. Sprinkle with pine nuts and remaining Parmesan.
- Bake in the centre of the oven for 5 minutes or until just warmed through.
- 5.2 g protein
- 4.8 g fat, total
- 2.4 g fat, saturated
- 6.9 g carbohydrates
- 173 mg sodium
- 8.6 mg cholesterol
- 1.6 g fibre
Salmon filler with soy-maple syrup glaze
- Soy-maple syrup glaze
- ¼ cup low-sodium soy sauce
- ¼ cup pure maple syrup
- 1 Tbsp cornstarch
- 1 ½ lb salmon fillets (4)
- 2 tsp sesame seeds
- 3 Tbsp chopped cilantro or parsley
Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Combine the soy sauce, maple syrup and cornstarch in a small skillet. Bring to a boil and simmer on medium heat for 2 minutes or until thickened and syrupy.
- Spoon 3 Tbsp of the glaze overtop the fish (use the best fish fillet knife before glazing). Bake for 10 minutes per inch. Garnish with the sesame seeds and cilantro. Reheat the remaining glaze and drizzle overtop the salmon.
Nutrition Analysis per serving Calories 362
- Protein 35 g
- Net carbohydrates 14 g
- Fat 18 g
- Saturated Fat 4.4 g
- Cholesterol 112 mg
- Sodium 684 mg
- Fibre 0.5 g
Chocolate fondue for 2
Rose says: “Nothing is more romantic than chocolate for dessert. This is my lighter version of chocolate sauce, which I use for a multitude of recipes. It goes well with other chocolate- and fruit-based desserts, as well as with cheesecakes, soufflés, jelly roll pan, and coffee cakes. But here I use it as a fondue. If the sauce thickens just gently reheat. ”
- 1/3 cup granulated sugar
- 3 tbsp unsweetened cocoa powder
- 1/4 cup corn syrup
- 1/4 cup water
- Selection of cubed fruit such as melon, pineapple, pear, strawberries and bananas
In a small saucepan, whisk together sugar, cocoa, corn syrup, and water. Bring the mixture to a boil. Reduce the heat and simmer for 5 minutes or until it is slightly thickened. Keep warm in a fondue set while dipping your fruits.
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