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<\/p>\nThe Feast of Saint Valentine was established by\u00a0Pope Gelasius I\u00a0in AD 496 to be celebrated on February 14 in honour of Saint Valentine of Rome, who died on that date in AD 269. The day only became associated with love in the 14th and 15th centuries and by the 18th-century it had grown into an occasion in which couples expressed their love for each other by gifting flowers, confectionery and sending greeting cards.<\/p>\n
Nowadays, Valentine\u2019s Day presents include anything and everything, from a simple box of chocolates to cars, jewellery and even shares in a cricket team!<\/p>\n
In 2009 UK-based businessman Raj Kundra gave then girlfriend Shilpa Shetty an 11.7 per cent stake in Rajasthan Royals, the first season champs of the Indian Premier League (IPL). Kundra spent $15.4 million acquiring the shares. In 2006,\u00a0David Beckham\u00a0bought Victoria Beckham a R120 million Bulgari necklace, covered in diamonds and rubies while in 2011,\u00a0Katy Perry\u00a0surprised Russell Brand with a lilac Bentley Brooksland that was reportedly worth $350 000. Cheap by comparison, Kanye West\u00a0gifted his then pregnant girlfriend Kim Kardashian\u00a0a $73,000 Cartier bracelet for Valentine\u2019s Day 2013.<\/p>\n
Whatever your budget for this Valentine\u2019s Day, there\u2019s one thing that is sure to impress a loved one and that is a homemade dish. So, don your apron and try these recipes courtesy of three chefs from Capsicum Culinary Studio as well as one from a Capsicum alumnus, who is now a successful p\u00e2tissier in Lisbon, Portugal.<\/p>\n
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Macarons with Butter Cream Frosting<\/strong> ~ Bernice Warner, Nelson Mandela Bay campus<\/p>\n 1 large egg white Method<\/u> Butter cream filling<\/u> Method<\/u> Red and White Croissants<\/strong> (makes 5-6) ~ Akhona Swazi, Cape Town campus<\/p>\n Ingredients<\/u> Method<\/u>
\n38g ground almonds
\n75g icing sugar
\n25g castor sugar
\n2ml vanilla essence
\n2ml red food colouring (optional)<\/p>\n
\nSift together the ground almonds and the icing sugar, then sift the combined mixture again, twice. Whisk the egg white until soft peaks form then slowly add the castor sugar forming a meringue of stiff peak. While whisking, add the desired food colouring and vanilla essence.
\nOnce the mixture is ready gently fold in the ground almonds\/icing sugar mixture. A slotted spoon is the best for this. Ladle the mixture into a piping bag and pipe the macarons in heart shapes on a baking tray that has been greased and lined with baking paper. Bake in a fan assisted oven at 150\u00baC for 10-15 minutes depending on size.
\nAllow the macarons to cool completely before filling.<\/p>\n
\n50g white chocolate
\n30ml cream
\n62.5g butter
\n250g sifted icing sugar
\n2ml vanilla essence
\nDrop of red food colouring<\/p>\n
\nMelt chocolate and cream. Cream the butter and icing sugar together, add the chocolate mixture and vanilla essence. Whip until light and fluffy. Spoon a little onto the flat surface of a macaron, then place a second macaron on top to sandwich the filling. Serve as soon as possible as macarons do not keep for very long.<\/p>\n
\n1 roll ready-made puff pastry
\n150g strawberries (cleaned, hulled and halved)
\n3 tsp castor sugar
\n2 tsp lemon juice
\nLemon Scented Chantilly Cream<\/u>
\n250ml whipping cream
\n4 tbsp icing sugar
\n1 tbsp lemon zest<\/p>\n
\nPreheat oven to 190\u00baC. Roll out the puff pastry and cut into long triangular shapes
\nOnce cut, roll in from the wide side to the small side (side with the tip). Place in the fridge to chill (30 mins), then bake for 20 minutes or until golden brown. Remove and cool on a wire rack. In a separate bowl, mix the strawberries, sugar and juice and allow to macerate for about an hour. Whip cream with the sugar and fold in the lemon zest. Spoon the Chantilly cream into a piping bag.
\nTo assemble: Cut a slit in the croissant, pipe in the Chantilly cream and top with the macerated strawberries and garnish with fresh mint and edible flowers.<\/p>\n![\"\"](\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2022\/02\/Chocolate_Mousse-400x267.jpg\")
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