VALENTINE’S Day is just around the corner and what better way to show your loved one how much you care than by whipping up these sweet treats for your sweetheart. These delicious recipes from The Dairy Kitchen are quick and easy and guaranteed to impress that special someone.
Love Heart Corn and Cheddar Fritters
Ingredients
1 2/3 cups plain flour.
1/3 cup cornflour.
1 teaspoon baking powder.
salt and white pepper, to taste.
2 eggs.
1 cup milk.
2 cups canned sweet corn kernels, drained.
1/2 cup grated cheddar cheese.
3 spring onions, finely sliced.
olive oil, for cooking.
For Tomato Salsa:
3 ripe tomatoes, chopped.
1 ripe avocado, chopped.
1 spring onion, chopped.
1/4 cup picked parsley leaves.
1 tablespoon extra virgin olive oil.
200g sour cream or natural yogurt, for serving.
Method
1. Combine flour, cornflour, baking powder and seasonings in a bowl. Whisk eggs and milk together, add to the dry ingredients and whisk to combine. Batter will be thick.
2. Add corn, cheese and spring onions to the batter and stir until just combined. Mixture will be stiff.
3. Heat a non-stick frypan with a little oil. Place lightly oiled 8cm heart shaped cutters in frypan and spoon 2 heaped tablespoonfuls of batter in each. Fry until golden before turning over and repeating on other side. Drain on absorbent paper.
4. Combine tomatoes, avocado, spring onion, parsley and oil in a bowl.
5. Serve fritters topped with tomato salsa and a generous dollop of sour cream.
Pear, Raspberry and Choc Chip Love Muffins
Ingredients
1 1/3 cups plain flour.
1 teaspoon baking powder.
1/2 cup caster sugar.
100g milk, white or dark chocolate chips.
125g unsalted butter, melted.
1 cup buttermilk.
2 eggs, lightly beaten.
1 small pear, peeled, cored and chopped.
150g frozen raspberries.
icing sugar, for dusting.
Method
1. Sift dry ingredients into a large bowl and stir in choc chips.
2. Whisk together butter, buttermilk and eggs and using a large metal spoon fold into dry ingredients until nearly combined and lumps of flour are still visible. Gently fold in pear and raspberries until just combined.
3. Spoon mixture into six paper case lined 3/4 cup capacity Texas muffin pans. Bake at 180 degrees Celsius for 40-45 minutes or until golden and cooked through. Cool for five minutes in pan before removing to a wire rack to cool completely.
4. Cut a heart-shaped stencil from a sheet of paper, place onto each muffin and dust with icing sugar or cocoa to create a heart shaped pattern.
Chocolate Pots with Crushed Caramel Peanut Popcorn
Ingredients
30g butter.
1 1/2 tablespoons caster sugar.
3 teaspoons honey.
1 cup cooked natural popcorn.
1/4 cup roughly chopped roasted peanuts.
400g Chocolate Mousse.
Method
1. Bring butter, sugar and honey to the boil in a heavy-based saucepan, stirring until the sugar has dissolved. Cook until mixture is golden in colour.
2. Remove from heat and stir in the popcorn and peanuts. Spread onto a baking-paper lined tray and allow to set at room temperature. Roughly chop.
3. Sprinkle half the popcorn into individual glasses or dishes and then top with chocolate mousse and remaining popcorn.
