When love is on the menu

Beetroot Pancakes with Blueberries and Cream
Prep time: 10 mins
Cooking time: 16 mins
Makes: 8
Ingredients
140 gm flour
1 tbsp baking powder
Pinch of salt
100 gm beetroot, boiled, grated
180 ml apple juice
Olive oil, as required
Blueberries, to serve
Whipped cream, to serve
Method
Sift the flour and add the baking powder and salt. Incorporate the beetroot and mix. Slowly add the juice whilst mixing.
Heat up some olive oil at medium heat in a pan and cook your pancakes, one at a time.
Remember to allow some bubbles to form on the top of the pancakes before flipping it and cooking the other side (it will take about 40 seconds per side).
Serve pancakes with blueberries and whipped cream.

Mango, Raspberry and Chia Pudding
Prep time: 10 mins + overnight
Cook time: 15 mins
Serves: 2
Ingredients
¼ cup chia seeds
1 can coconut milk
4 tsp sugar
1 ripe mango
100 gm raspberries + extra to garnish
Icing sugar, to serve
Method
Mix the seeds with the coconut milk and one spoonful of sugar.
Take 2 transparent jars or bowls and fill with the mix up to one third full. Now, add a layer of finely chopped mango, and another layer of the seeds and milk mix. Refrigerate overnight.
In a pot, mix the raspberries and remaining sugar, and cook at a low heat until the raspberries release all their juices. Blend. Let it cool.
The following morning, pour the raspberry sauce over the chia puddings and decorate with some extra raspberries and icing sugar before serving.

Quinoa, Strawberries and Bean Salad
Prep time: 15 mins
Cook time: 15 mins
Serves: 2
Ingredients
120 gm quinoa
Olive oil, as required
Water, to boil
60 gm strawberries, sliced
4 radishes, sliced
100 gm red kidney beans
150 gm mixed greens
Handful of walnuts
1 tsp black sesame seeds
For the dressing:
1 spoonful honey
1 spoonful mustard
3 spoonful balsamic vinegar
Extra virgin olive oil to taste
Salt and pepper
Method
Start by cooking the quinoa: simply sauté it for a couple of minutes in olive oil. Then add water and let it boil for 15 minutes, covered. Strain and let it rest for 5 minutes. In a bowl, mix the strawberries, radishes, quinoa, kidney beans and greens. Prepare your dressing by putting all the ingredients in a jar and shaking well. Mix the dressing with the quinoa, then incorporate the greens. Plate individually and top with walnuts and sesame seeds.

Duck Breast with Shallots and Berry Sauce
Prep time: 20 mins
Cook time: 40 mins
Serves: 2
Ingredients
150 gm pearl onion
Olive oil or butter, as required
2 spoonful balsamic vinegar
2 spoonful sugar
1 spoonful flour
150 gm duck or chicken stock
150 gm raspberries
2 spoonful brown sugar
1 duck breast for two
Salt to taste
Method
Start by placing the pearl onion in boiling water for one minute. Allow to cool down, so it will be easier to peel.
Once peeled, heat some olive oil or butter in a pot at a medium heat. Add the onions and balsamic vinegar. Stir and cook at a low heat until the onions start softening. Add the sugar and cook for another 10 minutes. Set aside.
For the sauce, heat up some olive oil in a pan. Add the flour and brown it slightly at a medium heat. Slowly incorporate the stock so you have a thick cream. Add the raspberries and brown sugar and continue cooking until the raspberries have released their juices and are soft enough. Blend.
Finally, for the duck, make a couple of cuts on the fat. Heat up a pan and simply brush some olive oil on it, as the duck's fat will melt and help cook the breast. Start cooking with the fat side down until the fat is golden. Then, flip to the other side and cook for a couple of minutes if you like your meat medium rare, or for 5-7 minutes if you want it better done.
Slice the duck into thin slices and plate.
Serve the shallots on the side and the sauce on top.

Berry Pavlova
Prep time: 10 mins
Cook time: 30-40 mins
Serves: 2
Ingredients
3 egg whites
A few drops of lemon juice
1 tsp vinegar
1 tsp corn flour
200 gm white sugar
Whipped cream, to serve
Fresh berries, to garnish
Method
With an electric mixer, beat the egg whites and lemon. When the whites start forming peaks, slowly add the sugar in batches. Finally, add the vinegar and corn flour.
Place the meringue in a piping bag and pipe individual pavlovas onto some parchment paper.
Bake at 140°C until firm (around 30-40 min). Let the pavlovas cool completely.
Fill the pavlovas with the whipped cream and decorate with the berries. Serve.

Lemon Tart
Prep time: 20 mins
Cook time: 40 mins
Serves: 2
Ingredients
Ready-made tart dough
130 gm lemon juice, fresh
1 spoonful lemon zest, grated
170 gm caster sugar
4 eggs
80 gm butter
Raspberries
Method
Ideally, buy readymade pie crust; else, buy the one that is ready to bake. You can use a heart-shaped mould, or any other shape that you like. Bake the crust at 180°C until golden (around 15-20 minutes).
Prepare the lemon curd by mixing lemon juice, lemon zest, 70 gm of sugar, two whole eggs and two yolks in a bowl.
Transfer to a saucepan and add the butter. Cook at a low heat, stirring constantly until the butter melts. Then, increase the heat slightly and keep cooking and stirring, until it thickens and has a jelly-like consistency (around 20 minutes). Allow to cool.
Fill the tarts with the lemon curd.
Now, beat the remaining two egg whites with the rest of the sugar until they form firm peaks. Transfer to a piping bag and pipe over the lemon curd. Burn slightly with a kitchen torch.
Decorate with raspberries. Serve.

• Food and Dining