Ha ha naff title of the day! For last year’s Valentine’s post we made these silly heart shaped biscuits that didn’t really work. The origami message hearts were fun too but this year I’ve gone even simpler, what with having a baby and all. Some pretty cut and stick hearts…
Along with some heart shaped balloon cards for Lexie to colour in and glitter. Obviously I’m biased but how amazing is her penmanship? (I love the heart where she obviously couldn’t be bothered anymore on the right below.)
We’ve also been listening to ‘love’ music (in particular this song) and I’m contemplating trying some sable heart shaped biscuits with Lexie this afternoon because sugar cookies really don’t taste very nice. For us big people I’m leaning towards having spaghetti vongole. This has become my recent favourite ‘special occasion’ recipe and we had this for my birthday in January. (We tend to cook the same recipes for important days – Christmas/New Year’s Eve or birthdays – usually crab linguine or steak and chips.)
As my favourite blood oranges are also in season I’m dreaming about some sort of campari blood orange cocktail for the aperitif, ideally with a plate of iberico ham from Borough market. The classic campari cocktails are the negroni or, my personal favourite, the sbagIiato (which means ‘mistake’ – apparently invented when a barman added prosecco instead of gin into what was supposed to be a negroni). Both of these would be nice with a splash of blood orange. As we don’t have any gin or vermouth I’ll probably make blood orange campari spritzes. This is a take on a cocktail my wonderful neighbour used to make for me 2 summers ago. We’d sit supping these delicious spritzers with our feet in the paddling pool in our communal back garden while our little toddlers splashed around – bliss! I’ll also ask Lewis to make me his yummy chocolate mousse pots for desert.
Blood orange campari spritz
Get a glass and add a shot of campari, a shot of white wine, a shot of blood orange juice. Stir and add some ice then top with fizzy water and stir again. This can be a tall or a short cocktail. Enjoy!
Spaghetti alle vongole
- 500g small clams
- spaghetti (dried)
- knob of butter
- 2 tbsp extra virgin olive oil
- 3 fat cloves of garlic, finely chopped
- ½ medium-hot red chilli, finely chopped
- 100ml dry white wine
- Small bunch of flat-leaf parsley, roughly chopped
- Zest of ½ a lemon and a spritz of juice
- Salt and pepper
Rinse the clams in cold water and scrub a bit. Then put in a large bowl, cover with cold water and salt generously. Leave for 10-20 mins – my family say this is to make the clams feel they are back home in the sea. Then drain and rinse well to remove any grit.
Put the spaghetti into a large pan of salted boiling water and cook until al dente.
Meanwhile, put half the butter and all the olive oil in a large pan over a medium heat and soften the garlic and chilli.
Add the drained clams, and turn up the heat. Pour in the wine, cover and leave for a couple of minutes until most of them have opened. Discard any that are still closed. Add the others to the garlic/chilli pan.
Drain the spaghetti and add to the pan along with the remaining butter. Toss well and leave for a minute, then stir through the chopped parsley, lemon zest and juice, season to taste and serve.