Nor'West News: February 08, 2024
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Thursday <strong>February</strong> 8 <strong>2024</strong> 9<br />
Get in the m<br />
d for food<br />
With Valentine’s Day<br />
coming up, Penelope<br />
Maguire has put<br />
together a collection<br />
of aphrodisiac-filled<br />
recipes to surprise the<br />
one you love with a<br />
date night at home<br />
Love Tonic Cocktail<br />
Serves 2<br />
Aphrodisiacs: Rose, hibiscus,<br />
pomegranate, champagne<br />
Ingredients<br />
1 cup sugar<br />
2 cup pomegranate juice<br />
4 hibiscus tea bags (any fruit<br />
tea with hibiscus will do)<br />
3 tbsp rose water<br />
champagne<br />
(use lemon-infused soda water<br />
for a mocktail)<br />
Method<br />
• Mix together sugar and<br />
pomegranate juice in a saucepan,<br />
bring to the boil and stir until<br />
the sugar is dissolved<br />
• Turn off the heat, add tea<br />
bags and let infuse until the cordial<br />
has cooled down<br />
• Once cooled add rose water,<br />
pop in a clean bottle and store in<br />
the fridge for up to 3 weeks<br />
• To serve, mix 1 part over ice<br />
and top with 4 parts champagne<br />
or sparkling wine<br />
Pink Beet Spaghetti with<br />
Basil Pangrattato<br />
Serves 2<br />
Aphrodisiacs: Beetroot, garlic,<br />
basil<br />
Ingredients<br />
Sauce<br />
2 medium beetroot, washed<br />
½ cup cashew pieces, soaked in<br />
boiling water 1 hour<br />
¼ cup olive oil<br />
2 cloves garlic<br />
2 Tbsp nutritional yeast<br />
1 tsp onion powder<br />
handful fresh basil<br />
Method<br />
• Preheat oven to 180 deg C<br />
• Halve the beetroot, then<br />
place cut side down in a small<br />
baking dish and cover with foil<br />
• Bake 60-90 minutes until<br />
tender all the way through and<br />
allow to cool<br />
• Once cooled peel skin off<br />
then place in a blender with the<br />
rest of the ingredients blending<br />
until completely smooth and<br />
emulsified<br />
Pangrattato<br />
2 slices day old bread<br />
3 tbsp olive oil<br />
2 cloves garlic, diced<br />
handful fresh basil, torn<br />
zest 1 lemon<br />
Method<br />
• In a pan, fry on medium<br />
heat, add the oil and garlic and<br />
fry until just starting to colour<br />
• Add the bread and toast in<br />
the oil until golden<br />
• Stir through lemon zest and<br />
basil, season with salt and pepper<br />
and take off the heat<br />
To assemble<br />
• Cook 200g spaghetti to<br />
packet directions, drain, reserving<br />
¼ cup cooking liquid<br />
• Stir this through the sauce<br />
and top with pangrattato<br />
Chilli, pink peppercorn<br />
& sea salt after-dinner<br />
truffles<br />
Aphrodisiacs: Chilli, pepper,<br />
chocolate<br />
Ingredients<br />
1 cup coconut cream<br />
200g dark chocolate, broken<br />
into pieces<br />
1/2 tsp chilli flakes<br />
1/2 tsp crushed pink peppercorn<br />
1/4 tsp sea salt<br />
Method<br />
• Gently heat coconut cream<br />
until just boiling. Take off the<br />
heat and add the chocolate, chilli,<br />
pepper and salt and stir until<br />
the chocolate is melted and silky<br />
smooth.<br />
• Cool in the fridge until set<br />
enough to handle.<br />
• Once set, roll into 1 Tbspsized<br />
balls then roll in cocoa<br />
powder. These can be stored<br />
in the fridge for 2 weeks or the<br />
freezer for 3 months. Stirred<br />
through hot milk makes a great<br />
hot chocolate.<br />
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