Stay indoors and treat your partner to these three delicious meals on Valentine’s Day.
What are we going to eat? The question I’m sure every couple asks each other on a daily basis. Below, the team at Jungle share three recipes to make cooking easier and enjoyable on Valentine’s Day.
Berry Granola Waffles
Ingredients
1/2 cup Golden Cloud self-raising flour
5ml natural sweetener (of your choice)
5ml baking powder
2.5ml vanilla extract
1 egg
125ml buttermilk
1/2 cup Jungle Mixed Berries Muesli
Toppings
125ml Greek yoghurt, to serve
250ml fresh blueberries and sliced strawberries to serve
Powdered sugar for dusting
Honey to drizzle
Method
In a mixing bowl, combine all the waffle ingredients.
Cover and set aside for 30 minutes.
Spoon heaped tablespoons of batter into a preheated waffle maker.
Cook until golden.
Repeat until all the batter is used.
Dust lightly with powdered sugar.
Serve the waffles warm with Greek yoghurt and mixed berries.
Drizzle with extra honey as desired.
Curry Meat Balls
Ingredients
2 onions, sliced
125ml boiling water
25ml oil
25ml All Gold apricot jam
25ml vinegar
25ml curry powder (or more, according to taste)
10ml salt
75ml Jungle Oats
500g beef mince
1 egg, whisked
5ml turmeric
15ml cornflour
250ml boiling water
Serves 4-6
Method
Cook onions in 125ml boiling water in a large pan until soft.
Add oil and fry onions lightly.
Add apricot jam, vinegar and curry powder and boil for a further 3 minutes.
Mix salt, Jungle Oats and egg. Mix with the mince and half the onion mixture.
Dissolve the cornflour, turmeric and salt in 250ml boiling water. Add to remainder of onion mixture in the pan.
Cook until sauce starts to thicken.
Shape mince into balls and add to the remaining hot sauce in the pan.
Cook over a low heat for ± 30 minutes until meat balls are done.
Salted Caramel Chocolate Tart
Ingredients
½ a cup of Jungle Taystee Wheat
1 packet of choc-kits biscuits
2 heaped tbsp Golden Cloud flour
2 tbsp coconut
1 egg yolk
Chocolate Filling:
240g Beacon milk chocolate
80g Beacon dark chocolate
2 tbsp butter
¾ cup heavy cream, heated
Method
For the base, dry toast Taystee Wheat in a pan until golden.
Set aside to cool.
Process choc-kits biscuits into fine crumbs.
Add biscuits, flour, coconut, egg yolk, vanilla essence and melted butter to Taystee Wheat.
Mix well and press into a well-greased fluted tart pan.
Bake crust at 180 degrees Celsius for 12 minutes.
Cool completely before removing the tart shell from the pan.
Spread the caramel evenly at the bottom of the tart shell. (Note: You may need to adjust the caramel before you do this with hot water and a good pinch of sea salt.)
Chill for 20 minutes.
For the filling, melt chocolate and butter together.
Whisk in cream until smooth and glossy.
Spread chocolate evenly over caramel and chill tart for at least 4 hours before serving.
