On Valentine’s Day, you want to create a romantic mood for yourself and your partner. And pink-colored dishes are just right for this. After all, this color is associated with tenderness and love.
Today on our table, the most romantic of flowers is pink. I propose to walk through the «pink dreams supermarket» — not forgetting to put on rose-colored glasses, of course. Let’s see what foods hide romance — well, a glass of rose will help us, isn’t it?
At first glance, pink doesn’t seem like a culinary color. Only fashionable cupcakes, macaroni and artificially colored biscuits come to mind. However, to cook in the color of a frightened nymph’s thigh, it is not at all necessary to go to a pastry shop.
For an elegant snack, a pink radish is suitable (it is also called «watermelon radish»). Like green, it is beautiful cut into thin strips, with fragrant oil and salt. Shrimps on their own or in salads — for example, with grapefruit. Ham and sausages for lovers of meat delicacies — with beetroot horseradish. And for hot, you can cook beef roast or duck breast — juicy and pinkish on the cut.
And of course, desserts! You can combine red berries with cream, yogurt and ice cream endlessly, getting smoothies and milkshakes of all shades. Well, I suggest using overseas dragon fruit (pitahaya) and create a fuchsia-colored cake.
Grapefruit salad with shrimps and ginger mayonnaise
For 5 people
Preparation: 30 minutes
Ingredients
1 pink grapefruit
500 g large shrimp
100 g mixed lettuce leaves
1 Art. l. olive oil
1 yolk
1 hours. L. mustard
150 ml of refined vegetable oil
70 g pickled pink ginger
Salt to taste
Peel the shrimp, leaving the tails, and fry in olive oil for about three minutes. Grapefruit carefully cut into slices and peel the pulp from the shell. Prepare mayonnaise: put the yolk, mustard on the bottom of the blender glass, pour 2 tbsp. l. warm water, carefully place the foot of the blender so that it covers the yolk with mustard, and pour in the oil. After that, turn on the blender, without lifting it from the bottom of the glass, for about 10 seconds until an emulsion forms.
Raise the blender leg to capture the remaining oil, another 5 seconds — and the emulsion is ready! Add squeezed pickled ginger to mayonnaise, salt and beat until smooth. Arrange lettuce leaves, pieces of grapefruit pulp, shrimp on a plate and pour over with ginger mayonnaise.
dragon cheesecake
For 10 people
Preparation: 30 minutes
Waiting: 3 hours
Ingredients
120 g oatmeal cookies
80 g butter
1 / 2 orange
1 pitahaya
50 g sugar
250 g cream cheese
125 g cream 25%
1 hours. L. vanilla sugar
15 g gelatin
30 g of water
Melt the butter, crumble the biscuits, remove and add the orange zest, mix the dough and put it on the bottom of the opening round shape with a diameter of 20 cm, crush it tightly and send it to the freezer. Squeeze out orange juice. Soak gelatin in water, bring to a boil, add juice and mix thoroughly until dissolved, do not boil.
Pitahaya peel and punch the pulp in a blender, adding the gelatin mixture. Beat cream cheese with sugar in a mixer, add cold cream and vanilla, beat cream and mix with fruit mixture. Pour the cream into the mold on top of the cake and leave in the refrigerator for at least three hours. Garnish with pieces of pitahaya, coconut flakes, pink matcha (pitahaya powder) according to your mood.