Daily Archives: 14 February 2011

Happy Valentine’s Day

Winter seems to be dragging on for too long – for those of us who love the sun!

Valentine's Day FlowersSo it was fantastic to see clumps of snowdrops and crocuses coming up together in a corner of the local park today.

Flowers may be at the forefront of many people’s minds just now, since good old Valentine left a note for his jailer’s daughter signed ‘Your Valentine’ and started the whole thing off.

That was in Roman times. Apparently, Valentine was a priest who fell foul of the Emperor Claudius for conducting marriage ceremonies between young soldiers and their beloveds. The Emperor preferred his legionnaires to remain single and focused on their fighting skills, undistracted by any notion of wedded bliss.

Well, that’s one theory anyway. Another is that it’s all based on a fertility festival in honour of the god Lupercus.

However it started, the Victorians really took hold of it, pretty cards came on to the market and now around a billion are sent out every year.

A special card, flowers and chocolates are all lovely to receive, of course. I wonder how many are really anonymous – not sure how that tradition came about.

Dinner in a restaurant is great, too, but usually an expensive treat on the day itself. A romantic dinner at home can be fun, too. Plenty of foods are thought of as aphrodisiacs – chocolate (naturally!), avocado, asparagus, salmon, chillies, figs, bananas and watermelon among them.

The Egyptians swore by radishes. And the smell of almond and vanilla does it for some people, allegedly. Well, they are gorgeous!

Best wishes

Dairy Diary Team


How about an irresistible Valentine’s Day dessert?

Try this wicked Tropical Ginger Creams recipe from Good Food, Fast – you can whip up in just 15 minutes? And we still have a few copies for sale at just £9.99. Click here to view pages.

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Tropical Ginger Creams

Forget about the calories – this dessert has a large helping of ‘the feel good’ factor.

Tropical Ginger CreamsTime 15 minutes
Calories per portion 509 Kcal
Fat per portion 34gof which saturated 18.2g
Serves 2
Suitable for vegetarians

Dark chocolate 50g (2oz), broken into small pieces
Boiling water 4 tbsp
Fresh pineapple 2 thick slices
Double cream 90ml (3fl oz)
Your favourite liqueur such as Grand Marnier, Kirsch, Rum or Brandy
Raspberries 12
Ginger biscuits 4, crushed

1 Put the chocolate into a small bowl, add the boiling water and stir until melted.

2 Using a large plain round pastry cutter (a little smaller than the pineapple slices), cut out the flesh from each slice. Then, using a small plain round pastry cutter, remove the hard woody core. Cut the pineapple into small pieces.

3 Pour the cream into a mixing bowl, add your chosen liqueur and whisk until the cream holds a soft, floppy peak. Then gently fold in the pineapple, taking care not to over mix, as the mixture will then be too stiff.

4 Spoon the cream into two large wine glasses, alternating layers of raspberries and the melted chocolate and sprinkling the crushed biscuits over the top before the final drizzle of melted chocolate. Serve immediately.

Recipe taken from Good Food, Fast

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