Eat In


NEWSLETTER 02/2010

For the love of ...
... all things romantic, this month's Eat In newsletter is dedicated to amore.

Dinner with your darling shouldn't be too heavy, or before you know it late-night shenanigans will fly out the window. Fresh and light is where it's at, which is why we've rounded up a few locally grown aphrodisiacs, and found two easy dishes for you to prepare on 14 February. Check out these pink drink ideas to accompany your meal.

If you don't feel like cooking this Valentine's, treat your honey to one of these restaurant specials

Afro-disiacs

While cherries and chocolate have for a long time upped the romance ante, many of our locally grown ingredients are believed to have libido-boosting qualities. But before you run your bath of oyster-flavoured water, remember that the theory of aphrodisiacs is based not so much on science as it is on sensation.

Heart-shaped strawberries have been touted as an aphrodisiac since ancient Roman times and they symbolised the goddess of love, Venus. An old French tradition saw newlyweds being served cold strawberry soup to encourage honeymoon romance. And another legend says that if you break a strawberry in half and share if with the object of your affection, you will soon fall in love with each other.

The case for oysters as aphrodisiacs may have some scientific basis after all – compounds found in mussels, clams and oysters have been shown to be effective in releasing sexual hormones like testosterone and oestrogen. Low in calories – 12 raw oysters contain about 110 calories – and full of vitamins A, B1 and B2, C and D, calcium, iron, potassium, zinc, phosphorous and omega-3 fatty acids, oysters are an extremely healthy dinner option, too.

Asparagus is a classic. Containing vitamins A and C, the erotic-shaped vegetable is said to deliver its libido-boosting effects when eaten raw; some even say that it’s to be consumed over three consecutive days for maximum effect – so plan ahead!

In ancient Greece and Rome, artichokes were said to be effective in securing the birth of baby boys; this “vegetable” is not a veg at all – instead, it’s the plant’s flower bud. The violet blossoms can grow up to 18cm in diameter. And if you’re not sold on the aphrodisiacal nature of these buds, simple consider that the original sex bomb, Marilyn Monroe, was the first official California Artichoke Queen in 1949.

Happy February!

Asparagus, baby marrow and mushroom salad

For the salad:
6 large asparagus, shaved
6 - 8 baby marrows, shaved
6 - 8 large button mushrooms, thinly sliced
leafy greens, for serving

For the basil-pine nut dressing, blend:
20g basil leaves
1/3 cup olive oil
1 large clove garlic
2T raw pine nuts
1T lemon juice
sea salt and freshly ground black pepper, to taste

Arrange the raw vegetables on four plates. Add a few leaves and spoon over the dressing at the table.

Cook's note: Substitute fennel for the asparagus or try cucumber instead of baby marrows and avocado instead of mushrooms.

News

Gourmet boerewors takes Cape markets by storm
Chef Ian Bergh was prompted to make his own sausage because of he saw a lack of good sausage and grew weary of the bad ingredients that go into them. Ian uses only free-range and organic meat, with no artificial flavourants and preservatives. The sausages are also 100% wheat and soya free.

WIN

Win!
A case of Boschendal Brut Rosé and a jar of Wild Hibiscus Flowers in Syrup are up for grabs – just the thing to get you bubbling over this Valentine's Day – great at breakfast, lunch, dinner and anywhere in between.

Click here to enter now.

Ricotta and pistachio whip with syrup-drenched mulberries

Serves 4

2 X 250g tubs fresh ricotta
50g pistachios, finely chopped
200g mulberries
¼ cup sugar
2T blackberry cassis

Add the ricotta to a bowl and mix with a spoon until it becomes smooth in texture. Fold in the chopped pistachios. Line round ramekins with clingfilm and spoon the ricotta whip into each. Chill until set. Meanwhile, add the mulberries, sugar and cassis to a saucepan and gently simmer over low heat until the berries are plump and oozing a deep purple syrup. Un-mould the ricotta whips onto separate plates and spoon over the syrupy mulberries.

Cook's notes: Blackberries or raspberries can be used if mulberries are not available. As an alternative to mixing, the ricotta and pistachio can also be layered. Simply line a loaf tin with clingfilm. Spoon in half the whipped ricotta and spread to form a layer on the bottom of the tin. Generously sprinkle over the chopped pistachios and cover with the remaining ricotta. Chill to set then remove from tin and slice.

EVENTS
	Hazel Food Candlelight Market 13 February A candle-lit shopping experience in Pretoria on the eve of Valentine's Day ... How romantic!
	Valentine's Day salsa-style at Nederburg 14 February Enjoy an evening of romance under starry skies when Nederburg lays out a feast of love at the historic Manor House in true Spanish spirit.
	Natural & Organic Products Exhibition 19 to 21 February Good for you, good for business and good for tomorrow - that's the promise of the fifth annual Natural & Organic Products Exhibition at the Cape Town International Convention Centre.
	Hands-on Harvest 26 to 28 February The Robertson Wine Valley once again comes alive with the second Hands-on Harvest festival for wine aficionados and budding vintners.

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