Cooking For One, Table For Two

Valentine is here again, and it is another time to show how amazing your cooking skills are.

We know that by now; you are probably worried about the special dish you would like to prepare for your partner. Not to worry! We’ve got you. After all, it’s surpriseeee season.

CUSTARD YOGHURT TOAST

Custard Yogurt Toast. Photo Cooking With Ayeh

INGREDIENT

• Yoghurt
• 2 Egg
• 2 tsp Maple syrup
• Bread slices
• Berries of your choice (diced)

METHOD

1. Preheat your air fryer to 1800C.
2. In a small bowl, pour the yoghurt, eggs and maple syrup and whisk together to form a liquid custard.
3. Use the back of a spoon or fork and press the centre of the bread slices to create a well. Take 2 spoons of the custard mix into the well and spread your toppings.
4. Cook in the air fryer for 5 minutes.
5. Enjoy with a cup of coffee, tea or juice.

BLUE BERRY MUFFIN

Blueberry Muffin. Photo Sugar Spun Run

INGREDIENT

• 2 cups all-purpose flour
• 2 ¼ cups blueberries
• 2 tbsp baking powder
• ½ cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• ¾ tbsp salt
• 1 ½ tbsp vanilla extract
• ½ cup milk
• ¼ tbsp almond extract
• 2 tbsp raw sugar

METHOD

1. Preheat the oven to 3750F. Line a cup muffin tin with paper liners, spray with non-stick spray and set aside.
2. Pour flour, baking powder and salt in a medium bowl and whisk together. In another bowl, beat the butter and granulate for 2 minutes with an electric mixer. Add the eggs one at a time, scraping down the sides of the bowl as you whisk. Add the vanilla extract and the almond extract and whisk together.
3. Gradually add the flour mix and the milk, beat on low seep to combine. Add the blueberries to the batter and stir with a spatula until evenly distributed.
4. Gently scoop the batter into the muffin tins and sprinkle with granulated sugar evenly on top of each muffin.
5. Bake for 30 minutes until slightly golden. Dip a toothpick into the muffin to check if the inside is baked. Remove and allow to cool for 10 minutes.
6. Run a knife around the edge of each muffin to free it from the muffin tin, then transfer to a rack to cool off completely.

Enjoy with a glass of your favourite juice.

COCONUT CURRY SALMON

Thai coconut curry salmon. Photo Serving Dumplings

INGREDIENT

Salmon

• 1 ½ lbs salmon
• 1 tbsp curry powder
• ½ tbsp onion powder
• 1 tbsp brown sugar
• ½ tbsp salt
• ½ tbsp garlic powder
• 2 tbsp cooking oil

COCONUT CURRY SAUCE 

• 1 tbsp Cooking oil
• 1 tbsp brown sugar
• 2 cloves garlic
• 1 ginger (minced)
• 2 tbsp fish sauce/ soy sauce
• 1 can coconut milk
• 1 tbsp lemongrass paste
• 2 cups lime juice
• 1 tbsp curry past1 tsp brown sugar
• 3 cups Fresh herbs: Cilantro, spinach, basil (chopped)

METHOD

1. Preheat the oven to 4750. Line baking sheets with foil and set aside.
2. For the Salmon: Pour the spices into a bowl with cooking oil and mix thoroughly to make a paste. Place the salmon on the baking sheet and rub the paste evenly on both sides of the salmon. Bake for 10 minutes.
3. For the Coconut curry sauce: Heat the oil over medium heat. Add garlic, lemongrass and ginger and stir while frying for 5 minutes. Add the brown sugar and curry paste and fry for 3 minutes while stirring.
4. Pour the coconut milk and season with fish sauce/soy sauce and lime juice.
5. Place salmon in a serving bowl. Add the sauce.

Serve with a bowl of rice, garnished with fresh herbs.

STEAK WITH CHEESY MASHED POTATOES

Steak with potato mash and brocolli

INGREDIENT

• Potatoes (chopped)
• 1 pound steak
• Ground pepper
• 1 tbsp Cooking oil
• ½ cup Milk
• Cheese (pieced)
• 2 tbsp unsalted butter
• ½ tbsp salt
• Scallions (thinly sliced)
• 1 cup peas (frozen)
• Steak sauce

METHOD

1. Put the potatoes in a saucepan, add water and season with salt. Allow to boil until potatoes are tender. Drain the water but reserve ½ cup of water.
2. Season the steak with pepper and salt. Heat the cooking oil on medium-high heat. Place the steak and cook until golden brown for 4 minutes on each side. Transfer the steak to a chopping board and slice it thinly in half, if preferred.
3. Pour the milk, cheese and butter into a saucepan and heat on medium heat. Cook while stirring until melted. Pour the potatoes and mash. Add some of the reserved potato water, a handful of scallion, salt and pepper and stir. Cover to simmer for 7-10 minutes. Heat the peas and set aside.
4. Place the steak on a plate, add mashed potatoes by the side and top up with peas and the remaining scallion with steak sauce.

Enjoy.

COCONUT SHRIMP

Coconut shrimp. Photo Nicky’s Kitchen Santuary

INGREDIENT

• 1/3 all-purpose flour
• 1 cup shredded coconut
• Shrimps (peeled and deveined)
• ¾ cup bread crumbs
• 4 tbsp coconut oil
• 2 large eggs
• ½ tbsp salt
• ½ tbsp ground black pepper
• 6 tbsp Jam
• 3 tbsp Chili sauce
• Cilantro (chopped)

METHOD

1. Pour salt, flour and pepper in a medium-sized bowl and mix together. Beat the eggs in a small bowl and set aside. In another medium-sized bowl, mix the bread crumbs and coconut together and set aside.
2. Dip the shrimp into the flour, then into the eggs then into the coconut mixture. Put on a plate and repeat for all the shrimps.
3. On a large frying pan, pour oil and heat on medium heat. Fry the coconut shrimp for 3 minutes then flip over to fry the other side for another 3 minutes.
4. Place a paper towel on a plate and place the shrimps when fried. Sprinkle cilantro on it.
5. Dip the shrimp into the sauce one at a time and enjoy.

For the sauce: In a bowl, combine the chilli sauce and jam thoroughly.

SHIRLEY TEMPLE COCKTAIL

Shirley Temple. Photo Delish

INGREDIENT

• ½ ounce grenadine/ strawberry syrup
• 5 ounces chilled ginger ale
• ¼ ounce lime juice
• Cherries

METHOD

1. Fill a large glass with ice cubes. Add strawberry syrup and lime juice and stir.
2. Top with ginger ale and stir to combine thoroughly.
3. Pour into cocktail glasses and garnish with cherries.

STRAWBERRY LEMON VODKA SPRITZ

INGREDIENT

• 1 cup diced strawberries
• 2 tsp lemon juice
• 2 ounces vodka
• 12 ounces carbonated water
• 1 cup ice
• Lemon wedges
• Strawberry slices

METHOD

1. Blend the diced strawberries, lemon juice and vodka in a blender until smooth.
2. Pour 6 ounces of carbonated water into cocktail glasses. Divide the strawberry puree among the glasses and stir to combine. Add ½ cup of ice into each glass and stir.
3. Top with lemon wedges and sliced strawberries.

Enjoy.