3 Valentine’s menus to get you in the mood

Choose your menu:
THE FUSS-FREE FINGER-FOOD MENU
Because feeding frozen grapes to your main squeeze is pretty romantic.

THE ANYTHING-BUT-AVERAGE VEGETARIAN MENU
Because veggie-patty burgers will only impress your date up to a point.

THE WON’T-DERAIL-YOUR-DIET MENU
Because eating sensibly doesn’t mean giving up on flavour.

THE FUSS-FREE FINGER-FOOD MENU

Because feeding frozen grapes to your main squeeze is pretty romantic.

Smoked salmon crystal summer rolls
Prepare 1 x Vietnamese crystal spring roll kit according to package instructions. Stuff the wrappers with 100 g smoked salmon, fresh mint, the soaked rice noodles from the kit, julienne beetroot and carrots. Roll up and serve with the kit’s dipping sauce.

Best-ever chilli poppers
Preheat the grill to high. Mix 1 x 175 g tub spring onion and chive cream cheese, 100 g grated mozzarella, seasoning and a squeeze of lemon juice. Stuff 12 jalapeños that have been slit lengthways and seeded with the cream cheese, then wrap each chilli with a rasher of bacon. Grill for 8–12 minutes and serve with a drizzle of maple syrup.

Frozen grapes
Freeze 500 g seedless pink or red grapes for 8 hours. Melt 100 g dark chocolate and drizzle over the grapes, then serve immediately.

THE ANYTHING-BUT-AVERAGE VEGETARIAN MENU

Because veggie-patty burgers will only impress your date up to a point.

Marinated mushrooms and radishes
Whip up a marinade of 4 T olive oil, 2 T finely chopped parsley, 1 thinly sliced garlic clove, the zest and juice of 1 lemon and salt and pepper. Toss 150 g each of Woolies’ exotic mushrooms and 15 French radishes, arrange on a plate, then top with the mushrooms.

Baked cheese-and-tomato gnocchi
Preheat your oven to 180°C. Cook 500 g ready-made gnocchi until al dente. Fold into 200 g ready-made cheese sauce and place in an ovenproof dish. Top with 50 g breadcrumbs and vine tomatoes . Bake for 25 minutes, or until bubbling.

Cheat’s white chocolate mousse
Melt 400 g good-quality white chocolate and allow to cool without setting. Using a hand-held beater, beat in 1 cup chilled cream until fluffy. Pour into glasses and chill until set. Serve with fresh seasonal berries or fruit.

THE WON’T-DERAIL-YOUR-DIET MENU

Because eating sensibly doesn’t mean giving up on flavour.

Caprese salad
Toss 8 sliced Roma tomatoes, 150 g torn fior di latte mozzarella, 100 g sundried tomato quarters, 16 smashed black olives, 10 g fresh, torn basil, 2 chopped stalks celery, 1 T chopped fresh dill, 3 T olive oil, 1 T white wine vinegar and salt and pepper to taste.

Fillet tartare with crispy capers
Using a sharp knife, slice 500 g free-range beef fillet into 1 x 1 cm cubes. Toss with ¼ cup soya sauce and 2 T wholegrain mustard. Heat 2 T olive oil in a pan, then add 1 x 50 g jar drained capers, fry for 30 seconds and drain on kitchen paper. Arrange 4 thinly sliced peeled baby beetroot on a platter, spoon over the fillet, sprinkle over 2 T toasted pine nuts, the capers, a drizzle of olive oil, microherbs and 50 g grated Parmesan.

Summer fruit suckers
Blitz 350 g slightly thawed frozen summer fruit, 1 cup plain double-cream yoghurt and 2–3 T honey in a blender. Pour into ice-lolly moulds and freeze for 8 hours.

Chosen a menu? Now all you need to do is pick the perfect Valentine’s Day gift from Woolies to go with it. While you’re at it, save even more stress – and money thanks to these special offers and get your food shopping done too.

Learn more about Today With Woolies here.