This week I am so excited to share with you all a collaboration with another local Phoenix food blogger Giangi from Giangi’s Kitchen. We came together to highlight a favorite recipe from each of our collections that are simple to prepare but definitely have that WOW factor. What better time to release this collaboration than for Valentine’s Day. These Favorite Valentine’s Day Recipes From Our Kitchen’s To Yours will certainly impress your loved one!
Both of these recipes are super simple to make and can be prepped in less than 30 minutes, yes you heard me right 30 minutes! Let’s start with the Prawns Cocktail with Kiwi.
Giangi’s contribution to this post is an amazing and flavorful Prawns Cocktail with Kiwi. The flavors of this cocktail are so crisp and refreshing I could literally eat the whole bowl, and we literally did! I personally loved the fact that Kiwi is included in this salad as it lends a sweetness against the spice of the tobasco. Plus, hello there is Gin in this wonderful concoction!
My contribution is a twist on my Dark Chocolate Ganache Tart. I decided to use flaked sea salt and caramel to add that extra indulgent flavor combination to the tart. Chilled chocolate ganache is drizzled with caramel and a sprinkle of flaked sea salt, the ultimate salty sweet combination! You will fall in LOVE with both of these recipes!
Prawns Cocktail with Kiwi
- ½ pound fresh prawns, peeled, deveined and cooked
- 3 Tbs of Chilled Gin
- 2 Tbs Mayonnaise
- 1 Tbs Crème Fraiche or Sour Cream
- 1 avocado, peeled and diced
- Fresh Chives finely chopped, to taste
- 2 dabs of Tobasco
- 5-6 Butter Lettuce leaves, washed and shredded
- 2 Kiwis, peeled and sliced
- Juice of ½ Lemon
In a large mixing bowl marinate the cooked prawns in the Gin for about 20 minutes.
Add the Mayonnaise, Sour Cream, tobasco, lemon juice and chives to the bowl with the shrimp. Stir gently to incorporate ingredients.
Add in the diced avocado again stirring gently to incorporate. Chill while you prep the butter lettuce.
Take the butter lettuce stack them one on top of the other then roll, cut the leaves to make small lettuce ribbons.
Prepare your serving dishes/glasses with the shredded lettuce and kiwi slices around the outside.
Fill with the prawns mixture and garnish with additional lettuce if desired.
Chocolate Sea Salt Caramel Tart
- 1 1/2 Cups Oreo cookie crumbs
- 6 Tbsp Butter, melted
- 1/4 Cup Granulated sugar
Dark Chocolate Ganache Filling
- 12 oz Quality dark chocolate finely chopped or dark chocolate chips
- 1 Cup Heavy whipping cream
- 4 Tbsp Butter room temperature, cut into small pieces
- Caramel ice cream topping for drizzling
- Maldon flaked sea salt for sprinkling
Preheat oven to 350F.
Place Oreo cookies in a food processor and process until nice and crumbly.
In a medium mixing bowl combine the Oreo cookie crumbs, melted butter and sugar, stir to combine.
Press firmly into the bottom and sides of a 9″ or 11” tart pan. Bake for 7-8mins. Cool completely in pan.
Dark Chocolate Ganache Filling-
Place dark chocolate chips and butter into a large bowl.
In a small saucepan, bring cream just barely to a simmer. Pour over chopped chocolate and cover bowl immediately with plastic wrap. Let stand 5 mins. Stir with a spatula until combined and smooth.
Pour into cooled tart shell and allow to set – overnight at room temperature or 1-2 hours in the fridge.
Sprinkle with sea salt and drizzle with caramel topping. Serve at room temperature.
For more delicious recipes from Giangi visit https://www.giangiskitchen.com/
Pin these Favorite Valentine’s Day Recipes From Our Kitchen’s To Yours on your favorite Pinterest Holiday page for later!