Ingredient Feature


February 8, 2016

Photo by @SeedPlantWaterGrow


I bet you like to massage your kale. Slap your basil? Maybe sweet, sensual strawberries are your jam. Or perhaps a hot and spicy bowl of noodle soup is what gets you going. Sizzling fried rice, decadent lobster, or steaming apple crisp? Yes please! Are you in love with creamy gouda cheese and plump figs? Does luscious dark chocolate cake hit the spot? Or is sticky butterscotch pudding your naughty treat?

Valentine’s Day is also known as the Feast of St. Valentine, but it wasn’t originally about love or food. It was an annual religious celebration honoring St. Valentine, that became associated with expressing one’s love in the 12th century. But we can’t help ourselves—we all have a love affair with good food, and this week is all about your inner food lover. So show us what you’re devouring this week on the Foodstand app! We’d love to see.




For the peanut butter cookie crust:
½ cup of smooth peanut butter
56 grs of softened butter
¼ cup + 2 tablespoons of white sugar
¼ cup of packed brown sugar
1 small egg
1 teaspoon of milk
½ teaspoon of vanilla essence
½ cup + 2 tablespoons of all-purpose flour
½ teaspoon of baking soda
¼ teaspoon of baking powder
Pinch of salt

For the brownie:
120 grs of dark chocolate, chopped
57 grs of butter
½ cup of sugar
2 eggs
1 egg yolk
½ teaspoon of vanilla extract
¼ cup plus 1 tablespoon of all-purpose flour
1 tablespoon of cocoa powder
Pinch of salt

For the whisky caramel sauce:
½ cup of sugar
2 tablespoons of water
¼ cup of heavy cream
¼ teaspoon of vanilla essence
½ tablespoon of Whiskey
½ a tablespoon of salted butter

Sea salt


Start by making the peanut butter cookie crust. Preheat your oven to 180C/350F. Line the bottom of a 19 cm round cake mold with a detachable bottom, with parchment paper.

Whisk the softened butter with the peanut butter. Add the sugars and whisk until fluffy. Then add the egg, milk and vanilla. Whisk until well combined. Finally whisk in the dry ingredients.

Place about 2/3 of the cookie dough in the prepared cake mold. You can freeze the rest of the cookie dough and make cookies later on. Press with a spoon to spread it as evenly as possible. Bake it for 8 minutes. Then set it aside and start making the brownie batter.

Melt the butter with the chocolate in the microwave for 30 second intervals, stirring in between until it is completely melted. Then allow it to cool down for a few minutes.

In a medium bowl, whisk the sugar with the eggs and egg yolk. Then slowly whisk in the melted chocolate (make sure it’s not very hot, otherwise it will curdle the eggs). Then add the vanilla, flour, cocoa powder and salt. Whisk until well combined. Pour the brownie butter over the cookie crust. Tap it a bit to get rid of air bubbles. Bake it for 25 minutes. Then set it aside to cool down in the mold.

Once the brownie has cooled down, carefully pass a knife around the edges of the mold. Carefully take the brownie cake out of the mold and plate it.

To make the whisky caramel sauce, place the sugar and water in a medium saucepan over medium heat. Cook without stirring until the sugar has turned amber in color, swirling the pan from time to time. This will take about 8 minutes. Then slowly add the cream and vanilla. Mix it well with a wooden spoon. Then add the whisky and butter. Stir until well combined and then transfer it to a bowl.

Drizzle some of the caramel on top of the brownie and sprinkle it with some sea salt and add some fresh blueberries.




2 lbs wild salmon fillets, skin-on
1/2 cup shallots, finely diced
1/4 cup flat-leaf parsley, minced
3 tablespoons dill, minced
1 tablespoon tarragon, minced
2 teaspoons lemon zest
3 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper


Preheat the oven to 325 degrees and place a shallow pan of water inside.

Mix the shallots, herbs, lemon zest, and oil together in a small bowl.

Rub the salmon fillets with EVOO and place skin-side down in a Pyrex baking dish. Season with sea salt and black pepper, then top the fillets with the herb mixture. Season again with salt and pepper.

Place the salmon in the oven with the pan of water, and roast for approximately 15-25 minutes depending on thickness of fish. To see if it is done, check between the flakes—the center will still be slightly translucent.

Serves 5-6

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