We had decided to have a simple Valentine’s Day Dinner at home. After work, I made a brief stop at Cold Storage to grab some fresh spinach greens, a punnet of Korean Strawberries, toss them together in a simple vinaigrette dressing as a starter. I had prepared this salad for few potluck parties and received rave reviews.
Strawberry Spinach Salad
A bunch of Spinach Salad (rinsed)
A handful of Strawberries (sliced – I used a heart shaped cutter)
1/4 Extra Virgin Olive Oil
1/4 cup White Wine Vinegar
1/4 cup Castor Sugar
1 tsp Paprika (I used Sweet Paprika Powder, available at NTUC Finest and Cold Storage)
2 tbsp White Sesame Seeds
1 tbsp Poppy Seeds (optional – I bought mine from Malaysian grocery stores)
1. In a large bowl, toss together the spinach and strawberries.
2. In a small bowl, whisk together the olive oil, vinegar, sugar, paprika, sesame seeds and poppy seeds. Drizzle the dressing over the salad and toss to coat.
Slurpy Beef Stew
Thanks to my Mommy Blogger friend, V at Life is in the Small Things, I cooked my first ever Beef Stew (in my under-utilized WMF pot)! I had difficulty sourcing for the required spices like Sweet Paprika and Caraway seeds but finally found them yesterday at NTUC Finest (Bukit Timah Plaza). To get the recipe for this super-delicious stew, hop over to V’s post. I added in oxtail to give more flavour to the soup. I served it with warm crusty baguette (from Swiss Bake) but you can eat them with rice or pasta too.
It brings me so much joy to see Dana slurp up every bit of the stew and to receive her compliments that ‘Mommy, I love your cooking!’. The hubs also enjoyed this wholesome meal on a rainy night after a long, tiring day at work. Since both my Valentines love the stew, I would certainly whip this up again!
What did you serve on the table for Valentine’s? I hope you had an enjoyable meal with your loved ones too.