<p>Valentine’s Day is just around the corner. With it, comes the pressure to be in a relationship and have big plans. But, fret not. This Feb 14, crack open a bottle of wine, play some music or binge on some shows, and have a romantic dinner for one in your PJs. Here are a few recipes you can try. </p>.<p><strong>Salmon & couscous</strong></p>.<p><em>Ingredients</em></p>.<p>Couscous 75 g </p>.<p>Zucchini, small 1</p>.<p>Asparagus 1</p>.<p>Fresh red chilli 1 </p>.<p>Tomatoes 2 </p>.<p>Fresh coriander</p>.<p>Salmon fillet, skin on, scaled 120 g</p>.<p>Extra virgin olive oil</p>.<p>Lemon 1/2</p>.<p>Yoghurt 1 tbsp </p>.<p><em><span class="bold">Method</span></em></p>.<p>Pour couscous into a bowl and cover with boiling water. Put a plate on top and leave for 10 minutes.</p>.<p>Prep the veggies. Slice the zucchini, asparagus and deseed and finely chop the chilli. Roughly chop the tomatoes, and the coriander leaves, discarding the stalks.</p>.<p>Slice the salmon into finger-sized strips, drizzle with olive oil, then season with pepper and a small pinch of sea salt.</p>.<p>Heat a non-stick frying pan over medium flame, add the salmon. Scatter zucchini and chilli on to the pan. Cook for 2 minutes, turning the salmon halfway.</p>.<p>Stir the tomatoes, lemon juice, 1 tablespoon of oil and the chopped coriander into the couscous, then season to taste with salt and black pepper.</p>.<p>Remove the salmon strips. Add the couscous to the vegetables left in the pan. Toss and mix together, then place the salmon strips on top of the couscous. Cover with a lid and place back on high flame for one minute.</p>.<p>To serve, slide everything onto a plate, spoon over the yoghurt. </p>.<p><strong><span class="bold">Reuben-ish sandwich</span></strong></p>.<p><em><span class="bold">Ingredients</span></em></p>.<p>Rye bread 2 slices</p>.<p>Low-fat mayonnaise 2 tbsp</p>.<p>Sauerkraut 3 heaped tbsp </p>.<p>Fresh red chilli, deseeded and finely sliced 1</p>.<p>Pastrami 3 slices </p>.<p>Gherkins few</p>.<p>Swiss cheese 60 g </p>.<p>Watercress leaves, to serve</p>.<p><em><span class="bold">Method</span></em></p>.<p>Grill the slices of bread until lightly toasted on both sides then spread one side of each with mayonnaise.</p>.<p>Put some of the sauerkraut and some of the chilli on 2 of the slices, and top with a couple of slices of pastrami.</p>.<p>Top with the remaining sauerkraut and chilli and the sliced gherkins, then grate the Swiss cheese over the top.</p>.<p>Preheat the grill. Place the slices with toppings under the grill until the cheese is melted and dribbling.</p>.<p>Stack the sandwich together, after adding a few watercress leaves. Press down lightly until nice and grilled.</p>.<p><strong><span class="bold">Roasted chicken with cherry tomatoes and asparagus</span></strong></p>.<p><em>Ingredients</em></p>.<p>Chicken breast 1</p>.<p>Asparagus, trimmed 8 </p>.<p>Cherry tomatoes 6</p>.<p>Rosemary 2 sprigs </p>.<p>Sea salt 1 pinch </p>.<p>Freshly ground black pepper 1 pinch </p>.<p>Olive oil</p>.<p>White wine</p>.<p>Balsamic vinegar</p>.<p><em><span class="bold">Method</span></em></p>.<p>Preheat the oven to 200°C.</p>.<p>Put the chicken breast, with its skin left on, in a bowl.</p>.<p>Add the asparagus, cherry tomatoes and rosemary as well.</p>.<p>Toss everything together with a pinch of sea salt and freshly ground black pepper and a drizzle of olive oil.</p>.<p>Put the veggies into a tinfoil tray and place the chicken and rosemary sprig on top. Season well.</p>.<p>Add some white wine and cook in the middle of the oven for 25 to 35 minutes.</p>.<p>Serve drizzled with balsamic<br />vinegar.</p>.<p><strong><span class="bold">Leftovers affogato</span></strong></p>.<p><em><span class="bold">Ingredients</span></em></p>.<p>Leftover dessert (Christmas pudding, chocolate mousse, tart, torte or pie) 75 g </p>.<p>Vanilla ice cream 1 scoop </p>.<p>Hot espresso 1 shot </p>.<p>Amaretti biscuits/graham cracker crumbs/ almond biscotti 1-2 </p>.<p><em><span class="bold">Method</span></em></p>.<p>Spoon or crumble your leftover pudding into the bottom of a glass, cup or bowl.</p>.<p>Top with a scoop of ice cream and pour over the shot of espresso.</p>.<p>Crunch up your biscuits, then scatter it on top.</p>.<p><br /><br />(Recipes and image<br />credit: www.jamieoliver.com)</p>
<p>Valentine’s Day is just around the corner. With it, comes the pressure to be in a relationship and have big plans. But, fret not. This Feb 14, crack open a bottle of wine, play some music or binge on some shows, and have a romantic dinner for one in your PJs. Here are a few recipes you can try. </p>.<p><strong>Salmon & couscous</strong></p>.<p><em>Ingredients</em></p>.<p>Couscous 75 g </p>.<p>Zucchini, small 1</p>.<p>Asparagus 1</p>.<p>Fresh red chilli 1 </p>.<p>Tomatoes 2 </p>.<p>Fresh coriander</p>.<p>Salmon fillet, skin on, scaled 120 g</p>.<p>Extra virgin olive oil</p>.<p>Lemon 1/2</p>.<p>Yoghurt 1 tbsp </p>.<p><em><span class="bold">Method</span></em></p>.<p>Pour couscous into a bowl and cover with boiling water. Put a plate on top and leave for 10 minutes.</p>.<p>Prep the veggies. Slice the zucchini, asparagus and deseed and finely chop the chilli. Roughly chop the tomatoes, and the coriander leaves, discarding the stalks.</p>.<p>Slice the salmon into finger-sized strips, drizzle with olive oil, then season with pepper and a small pinch of sea salt.</p>.<p>Heat a non-stick frying pan over medium flame, add the salmon. Scatter zucchini and chilli on to the pan. Cook for 2 minutes, turning the salmon halfway.</p>.<p>Stir the tomatoes, lemon juice, 1 tablespoon of oil and the chopped coriander into the couscous, then season to taste with salt and black pepper.</p>.<p>Remove the salmon strips. Add the couscous to the vegetables left in the pan. Toss and mix together, then place the salmon strips on top of the couscous. Cover with a lid and place back on high flame for one minute.</p>.<p>To serve, slide everything onto a plate, spoon over the yoghurt. </p>.<p><strong><span class="bold">Reuben-ish sandwich</span></strong></p>.<p><em><span class="bold">Ingredients</span></em></p>.<p>Rye bread 2 slices</p>.<p>Low-fat mayonnaise 2 tbsp</p>.<p>Sauerkraut 3 heaped tbsp </p>.<p>Fresh red chilli, deseeded and finely sliced 1</p>.<p>Pastrami 3 slices </p>.<p>Gherkins few</p>.<p>Swiss cheese 60 g </p>.<p>Watercress leaves, to serve</p>.<p><em><span class="bold">Method</span></em></p>.<p>Grill the slices of bread until lightly toasted on both sides then spread one side of each with mayonnaise.</p>.<p>Put some of the sauerkraut and some of the chilli on 2 of the slices, and top with a couple of slices of pastrami.</p>.<p>Top with the remaining sauerkraut and chilli and the sliced gherkins, then grate the Swiss cheese over the top.</p>.<p>Preheat the grill. Place the slices with toppings under the grill until the cheese is melted and dribbling.</p>.<p>Stack the sandwich together, after adding a few watercress leaves. Press down lightly until nice and grilled.</p>.<p><strong><span class="bold">Roasted chicken with cherry tomatoes and asparagus</span></strong></p>.<p><em>Ingredients</em></p>.<p>Chicken breast 1</p>.<p>Asparagus, trimmed 8 </p>.<p>Cherry tomatoes 6</p>.<p>Rosemary 2 sprigs </p>.<p>Sea salt 1 pinch </p>.<p>Freshly ground black pepper 1 pinch </p>.<p>Olive oil</p>.<p>White wine</p>.<p>Balsamic vinegar</p>.<p><em><span class="bold">Method</span></em></p>.<p>Preheat the oven to 200°C.</p>.<p>Put the chicken breast, with its skin left on, in a bowl.</p>.<p>Add the asparagus, cherry tomatoes and rosemary as well.</p>.<p>Toss everything together with a pinch of sea salt and freshly ground black pepper and a drizzle of olive oil.</p>.<p>Put the veggies into a tinfoil tray and place the chicken and rosemary sprig on top. Season well.</p>.<p>Add some white wine and cook in the middle of the oven for 25 to 35 minutes.</p>.<p>Serve drizzled with balsamic<br />vinegar.</p>.<p><strong><span class="bold">Leftovers affogato</span></strong></p>.<p><em><span class="bold">Ingredients</span></em></p>.<p>Leftover dessert (Christmas pudding, chocolate mousse, tart, torte or pie) 75 g </p>.<p>Vanilla ice cream 1 scoop </p>.<p>Hot espresso 1 shot </p>.<p>Amaretti biscuits/graham cracker crumbs/ almond biscotti 1-2 </p>.<p><em><span class="bold">Method</span></em></p>.<p>Spoon or crumble your leftover pudding into the bottom of a glass, cup or bowl.</p>.<p>Top with a scoop of ice cream and pour over the shot of espresso.</p>.<p>Crunch up your biscuits, then scatter it on top.</p>.<p><br /><br />(Recipes and image<br />credit: www.jamieoliver.com)</p>