Nor'West News: February 08, 2024

Thursday February 8 2024 9
Get in the m
d for food
With Valentine’s Day
coming up, Penelope
Maguire has put
together a collection
of aphrodisiac-filled
recipes to surprise the
one you love with a
date night at home
Love Tonic Cocktail
Serves 2
Aphrodisiacs: Rose, hibiscus,
pomegranate, champagne
Ingredients
1 cup sugar
2 cup pomegranate juice
4 hibiscus tea bags (any fruit
tea with hibiscus will do)
3 tbsp rose water
champagne
(use lemon-infused soda water
for a mocktail)
Method
• Mix together sugar and
pomegranate juice in a saucepan,
bring to the boil and stir until
the sugar is dissolved
• Turn off the heat, add tea
bags and let infuse until the cordial
has cooled down
• Once cooled add rose water,
pop in a clean bottle and store in
the fridge for up to 3 weeks
• To serve, mix 1 part over ice
and top with 4 parts champagne
or sparkling wine
Pink Beet Spaghetti with
Basil Pangrattato
Serves 2
Aphrodisiacs: Beetroot, garlic,
basil
Ingredients
Sauce
2 medium beetroot, washed
½ cup cashew pieces, soaked in
boiling water 1 hour
¼ cup olive oil
2 cloves garlic
2 Tbsp nutritional yeast
1 tsp onion powder
handful fresh basil
Method
• Preheat oven to 180 deg C
• Halve the beetroot, then
place cut side down in a small
baking dish and cover with foil
• Bake 60-90 minutes until
tender all the way through and
allow to cool
• Once cooled peel skin off
then place in a blender with the
rest of the ingredients blending
until completely smooth and
emulsified
Pangrattato
2 slices day old bread
3 tbsp olive oil
2 cloves garlic, diced
handful fresh basil, torn
zest 1 lemon
Method
• In a pan, fry on medium
heat, add the oil and garlic and
fry until just starting to colour
• Add the bread and toast in
the oil until golden
• Stir through lemon zest and
basil, season with salt and pepper
and take off the heat
To assemble
• Cook 200g spaghetti to
packet directions, drain, reserving
¼ cup cooking liquid
• Stir this through the sauce
and top with pangrattato
Chilli, pink peppercorn
& sea salt after-dinner
truffles
Aphrodisiacs: Chilli, pepper,
chocolate
Ingredients
1 cup coconut cream
200g dark chocolate, broken
into pieces
1/2 tsp chilli flakes
1/2 tsp crushed pink peppercorn
1/4 tsp sea salt
Method
• Gently heat coconut cream
until just boiling. Take off the
heat and add the chocolate, chilli,
pepper and salt and stir until
the chocolate is melted and silky
smooth.
• Cool in the fridge until set
enough to handle.
• Once set, roll into 1 Tbspsized
balls then roll in cocoa
powder. These can be stored
in the fridge for 2 weeks or the
freezer for 3 months. Stirred
through hot milk makes a great
hot chocolate.
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