1 cup of spinach
1 garlic clove
1/3 cup unsalted pumpkin seeds
Juice of 1 lemon
3 tbsp olive oil
1 tbsp nutritional yeast
Salt and pepper to taste
Soy ginger salmon
Fresh salmon fillets (at room temperature)
2-3 tablespoons soy sauce
2-3 tablespoons sake or white wine
Sea salt & Black pepper
Sprinkle of garlic-chili (optional)
Touch of fresh lemon juice
Chopped green onions
Preheat oven to 400˚F
While the oven is heating up, lay out ginger slices on the bottom of baking dish. This will help the salmon not stick to the bottom. Lay the salmon fillets on top of the ginger slices.
Add sake (or white wine), soy sauce, salt & pepper, and maybe a little garlic-chili... then place lemon slices on the salmon.
Put the salmon into the oven and cook for about 10-15 minutes or until just cooked through, depending on the size of your salmon. Be careful not to overcook it!
Finish it off by topping the salmon with a squeeze of lemon juice and sprinkle it with green onions.
1 tablespoon olive oil
Bring water to a boil in a saucepan on high heat, add olive oil and a pinch of salt. Place the broccoli in the boiling water and let cook for 1 minute. Drain water well, ready to serve.
Cauliflower blend rice
Cook Japanese rice. Shave cauliflower in a bowl. After the rice is cooked, add cauliflower and mix, allowing it to steam with the rice.
No Valentine's Day meal is complete without dessert! Finish things off with these Greek honey dumplings, with a special Valentine's twist.
Red Velvet Loukoumades
280 g water
18 g yeast
1 tablespoon red food coloring paste
1 tablespoon honey
250 g all-purpose flour
1 pinch salt
50 g corn starch
In a bowl, add the water, yeast, honey and red food coloring. Whisk until completely combined.
Add the flour, corn starch and salt. Whisk. Cover bowl with plastic wrap and allow mixture to rise for 45-60 minutes.
Place a deep pan with oil over heat. Dip a spoon in a cup full of oil. Pick up some of the mixture with your hands and “cut” into small dumplings with the spoon.
Add each dumpling to the pan and fry for 1 minute before transferring to a pan covered with parchment paper. Let them sit for 2-3 minutes to soften and place back in frying pan. Fry for 2-3 minutes while continuously mixing with a slotted spoon.
Cream Cheese Frosting
120 g butter
200 g cream cheese
250 g icing sugar
1 teaspoon vanilla extract
In a bowl, add the butter at room temperature, the cream cheese at room temperature, the icing sugar and the vanilla extract. Whisk until mixture is incorporated. Transfer frosting to a pastry bag.
Pierce the dumplings with a knife and fill them with the frosting. Serve with honey, walnuts, cinnamon and powdered sugar!
Happy Valentine's Day!
The Ballet Beautiful team
Tag us at #BalletBeautifulKitchen and share your own Valentine's treats!