Sometimes the best company is your own – and what better way to celebrate than with delicious dishes?  A singles’ night in is all about indulgence, comfort and a little bit of fun in the kitchen. 

1. Tomato galette   

Serves 5  

 

Ingredients 

For the crust 

1½ cups (375ml) cake flour
Pinch of salt
1 cup (250ml) Parmesan or mature Cheddar, grated
⅓ cup (80g) butter, cubed
3 eggs, whisked 

 

For the filling 

1 tub (230g) cream cheese
1 Tbsp fresh thyme
1 lemon, zested
Salt and milled pepper
4 salad tomatoes, sliced
1 punnet exotic tomatoes, halved
1 punnet heirloom tomatoes (optional)
Handful fresh herbs, chopped (we used basil and thyme) 

 

Method 

1. For the crust, in a large bowl, combine the flour, salt and cheese.
2. Rub the butter into the flour mixture until it resembles breadcrumbs.
3. Mix 2 of the eggs into the flour mixture until a dough is formed.
4. Roll out the dough on a floured surface into a large circle about 3-5cm thick. 
5. Place the pastry on a lined and greased baking tray.
6. Preheat oven to 180°C.
7. For the filling, combine the cream cheese, thyme and lemon zest. Season generously. 
8.  Spread the mixture onto the pastry. Leave a10cm 
9. Arrange the tomatoes on top of the cheese and scatter with fresh herbs.
10. Fold the edges of the pastry over the cheese and brush the crust with the remaining egg. Chill until the pastry is firm.
11. Bake for about 20–25 minutes or until golden and pastry has cooked through. 
12. Slice and serve immediately. 

Top tip: In a rush? Simply use store-bought shortcrust pastry 

 

Words: Chad January
Photography: Zhann Solomons   

 

2. Mini steak wraps with pico de gallo 

Serves 8-10 

 

Ingredients 

1 rump (350-500g) or sirloin steak, at room temperature 
Salt and milled pepper 
2 Tbsp smoked paprika 
Olive or canola oil  

 

For the pico de gallo  

3 tomatoes, chopped 
½ onion, chopped 
1 jalapeño, deseeded and chopped 
Handful fresh coriander, chopped 
1 lime, zested and juiced 
Glug olive oil

For serving  

10-12 mini tortillas, lightly charred 
Fresh coriander 
Sour cream or plain yoghurt  

 

Method 

1. Season steak well and rub with paprika. 
2. Heat oil in a pan over high heat. Cook steak fat side down until well browned, then sear each side for 3-5 minutes.  
3. Set aside to rest for at least 5 minutes before thinly slicing. 
4. Combine pico de gallo ingredients. Season well.  
5. To serve, top wraps with steak, picode gallo, coriander and dollops of sour cream or yoghurt.  

 

Cook’s note: Cut the cost and time by using minute steaks instead of rump. 

 

Recipe & styling: Chad January
Photography: Zhann Solomons

 

3. Beef & mozzarella cannelloni 

Serves 2-4 

 

Ingredients 

2 Tbsp olive oil 
500g beef mince 
Salt and milled pepper 
250g spinach or Swiss chard, shredded
1½ cups cream 
1 box (250g) cannelloni tubes 
2 cups grated mozzarella 
Freshly chopped parsley, for serving (optional)  

 

Method 

1. Preheat oven to 180°C. 
2. Heat oil in a large pan and brown mince for about 8-10 minutes or until golden and edges have crisped up. Season well and set aside. 
3. In a separate pan, wilt spinach or Swiss chard and stir in cream. Simmer gently for about 3-5 minutes. 
4. Blitz cream and spinach. Season well. 
5. Fill cannelloni tubes with mince mixture and arrange in a greased, deep ovenproof dish.  
6. Pour over cream sauce and sprinkle with mozzarella. 
7. Bake for about 25-30 minutes or until cooked through and golden. 
8. Serve while hot, garnished with fresh parsley, if using.

 

Recipe & styling: Chad January
Photography: Zhann Solomons

 

4. Gooey peanut butter & chocolate cups  

Serves 4  

 

Ingredients 

1 cup (150g) cake flour
3 Tbsp (24g) cocoa powder + extra for dusting
2 tsp (10ml) baking powder
Pinch salt
⅓ cup (66g) sugar
1 cup (250ml) milk
3 Tbsp (45ml) melted butter or canola oil
1 tsp (5ml) vanilla essence
3 Tbsp (45ml) smooth or crunchy peanut butter
1 slab (80g) dark chocolate, chopped
Vanilla ice-cream, for serving  

 

Method 

1. Combine flour, cocoa powder, baking powder, salt and sugar. 
2. Mix together milk, butter or oil, and vanilla. Add the wet mixture to dry ingredients and mix to create a smooth batter. 
3. Spoon ¼ of the mixture into a greased 8-10cm wide cup. 
4. Place 2 tsp peanut butter and ¼ of the chocolate in the centre of the batter and press down slightly with the back of a spoon. 
5. Microwave for 45 seconds to 1 minute. 
6. Repeat with remaining batter, peanut butter and chocolate. 
7. Dust with extra cocoa powder and serve with a scoop of ice-cream. 

Recipes & photos courtesy of Fresh Living magazine

 

Also read: 4 Romantically red recipes for the month of love