Hodge Podge Hungry for love by June McInnes

Valentine’s Day again, my how the months spin round.

The shops are full of chocolate and flowers, the colour red is splashed everywhere.

Items are advertised on television, to me implying if you don’t spend all out this year you’re a cheapskate. Not everyone can afford to go big all the time.

We don’t usually go mad on Valentines, a card, a snuggle maybe a small bar of chocolate, that’s all it needs really, to show you care and make time for one another. Even sitting down over a coffee can be nice. Showing you care by deed rather than by cheque book.

I have two recipes for a stay at home evening if you’re economising.

The first is a Maple roasted chicken dish and of course for dessert, home made truffles.

Both are pretty easy and tasty. Maple Roasted Chicken

2 tablespoons of Olive Oil

2 chicken quarters, seasoned

2 carrots, peeled and cut into quarters 1 large potato, peeled and cut into cubes 1 small onion, peeled and sliced

6 cloves of garlic, unpeeled

2 tablespoons of maple syrup 1 tablespoons of fresh Thyme or 1 tsp of dried Thyme Salt and pepper to season.

Method

Brown the chicken on both sides in a skillet after seasoning for approx. 5 mins each side, using a tablespoon of the olive oil.

Place the carrots, potatoes, onions and garlic, in a baking tray, then add a tablespoon of the olive oil and stir to coat the veg. Season. Place the chicken on top of the veg and brush with the maple syrup. Sprinkle the Thyme over the food. Bake for approx. 45 mins @ 300 degrees or until fully cooked through. Serve immediately. Maybe with some crusty rolls and butter and a glass of wine.

Dark chocolate truffles

5 tablespoons of heavy cream 100g unsalted butter, cubed 300g 70% cocoa, chopped 5 tablespoons of cocoa powder or Sprinkles or. Hopped nuts to decorate.

Method

Gently heat the cream in a pan until it comes to a simmer.

Add the butter and stir until it’s combined. Once everything is melted it should be fairly smooth looking.

Pour into a shallow dish and allow to cool in the fridge for a couple of hours When firm enough and using a soon or melon baller and hands, roll into a ball and place on a nonstick surface until all of the mix is finished.

Decorate with either the cocoa or sprinkles or nuts by rolling the truffles in the chosen coating. Serve on a dish or in a bowl or small gift box.

These truffles make great gifts. They are good for anyone who loves chocolate and needs some love. Show someone you care. And if you want to change the recipe a little you can add a teaspoon of brandy or rum to the mix. Or add a vanilla essence or even lemon or orange essence, the choice is yours. Enjoy.

Happy Valentine’s Day.