LITMIR.BIZ

      * 15 *

      Share this evening right from the outset, preparing and cooking the three courses together. You will need to allow at least 2 hours in the preparation before the first course is served. Go for fine dining – dress to impress and make an effort to set the room for elegance.

      Prepare the lemon meringue tart first to allow time for it to cook, set and cool. Have a read through all the recipes - as the preparation and cooking processes are intertwined - to ensure each course is ready at the right time.

      For your enchanted evening you will need:

      | 1 or 2 lightweight coloured cardboard sheets enough to cut out 15 heart shapes).

      | An attractive gift box for keeping your notes of love (available in most craft or gift stores)

      | Two pens

      Use your craft skills to cut out cardboard heart shapes to write on. Cut 15 heart shapes to a size that will fit easily into the gift box.

      * 16 *

      After you have finished your first and second courses clear away the dishes and relax at the table with a drink. Take turns to read out the questions on page 19. Don’t answer them out loud – write your answer on one of the heart cards you have made, turn the card over and pass it to your partner so they can write their answer to the same question, and then place it in the gift box. There is no need to write the questions on the cards because when you read them later the answers will be self-explanatory (or, at the very least, it will be fun to work out the question).

      Keep your answers simple and short – you can elaborate later when you read them together. Be as nice or naughty as you feel, and remember to be honest, open and respectful.

      During dessert take turns to randomly choose any card from the gift box, reading the answers to each other and reliving the memories.

      Be considerate and appreciative of each other’s responses. Take your time to think about and embrace one another’s answers. Be true to yourself and your lover. Ask questions. Share and have fun!

      When you have finished, keep the hearts in the gift box. Sometime in the future you may wish to share and re-read them. Perhaps on some enchanted evening…

      * 19 *

      enchanting questions

      | What was your first impression of me when we met?

      | What are two things you found especially attractive about me when we were first dating?

      | Who started the first conversation and what was it about?

      | What was the first gift you received from me?

      | When has been the most memorable time we have made love?

      | What is your favourite smell that reminds you of me?

      | What qualities do you most admire in me?

      | What item of clothing or outfit do you love to see me wearing?

      | What place would you like to visit or re-visit together?

      | What has been the most memorable meal we have had together?

      | What song best reminds you of us?

      | What has been the naughtiest thing we have done together?

      | What has been the most romantic moment we have had together?

      | What is a sexy memory you have of me?

      | What are you looking forward to doing with me?

      * 20 *

      12 oysters in their shells (shucked)

      30g butter

      1 clove garlic (finely chopped)

      1 small chilli (finely chopped)

      2 green shallots (finely chopped)

      1 rasher of bacon (finely chopped)

      1/4 cup panko breadcrumbs

      20g (1/4 cup) finely grated parmesan cheese

      1 cup baby spinach (roughly chopped)

      2 tbs white wine

      1 kg rock salt

      lemon wedges to serve

       * * *

      Oysters Charme’

      Preheat oven to 230ºC (210ºC fan-forced). Place approximately half of the rock salt in a thick layer in a baking tray. Arrange the 12 oysters (in their shell) onto the rock salt keeping them level to prevent any juices from spilling. Place the remaining rock salt on a large serving platter.

      * 21 *

      * 22 *

      Melt 30g butter in a small frypan over medium-high heat. Add the finely chopped garlic, chilli, shallots and bacon. Cook for 2 minutes.

      Place 1/4 cup of panko breadcrumbs and 1/4 cup of grated parmesan cheese into a small bowl. Gently spoon 1 tsp of the melted butter from the garlic/chilli/shallots/bacon frypan into the bowl with the breadcrumbs and parmesan cheese. Mix well, then set aside.

      Place the frypan back on medium-high heat. Add 1 cup of chopped baby spinach and 2 tbs of white wine. Cook for 2 minutes or until spinach is wilted and wine is reduced by half. Set aside.

      Now is the time to prepare the main course.

      * 23 *

      Once the main is prepped (and the potatoes have been in oven for 10 minutes), complete the oysters.

      Spoon a little of the garlic/bacon/spinach/wine mix over each oyster. Generously top each with the parmesan breadcrumbs.

      Place the oysters in oven (on the higher shelf) and bake at 230ºC for 9-10 minutes, or until the tops are golden brown.

      Remove the oysters from oven, leaving the potatoes on the lower shelf. Place the baking tray with the salmon topped tomato slices and beans onto the higher shelf of the oven. Set the timer for 10 minutes.

      Carefully transfer the oysters in their shells to your prepared rocksalt serving platter. Garnish with lemon wedges and serve.

      * 24 *

      * 25 *

      450g potatoes (peeled & cubed)

      25g

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