I got married 8 years ago on the 14th of February 2004 – it was the first Saturday in February that suited everyone. Although we’d been dating for 4 years prior, it came as a surprise to most of our Rock ‘n Roll industry friends that we had decided to actually tie the knot. In a church. A real wedding, with a white wedding dress! (OK, ivory white…)My parents were extremely excited about our decision to get married. Now their daughter wouldn’t “live in sin” with her boyfriend anymore, and my Mom could plan the wedding to her heart’s content. She was an amazing wedding planner, presenting me with options about the flowers, the catering, the décor, and all I had to do was choose the best option. We had a lot of help from friends to make this the most affordable wedding ever: I made my own dress (yes, I can sew), my best friend volunteered to do my make-up, our sound engineer friend lent us his PA system for the music and speeches, another photographer friend took fantastic pictures for free, my Dad’s friend down the road lent us his beautiful car for the bridal transport – the list goes on.
We chose not to have an elaborate wedding cake, but rather had a fantastic dessert buffet which everyone loved. We danced to ACDC’s Thunderstruck untill after 04h00, my wedding dress black from all the spillage on the floor. We went home, shoeless, abundantly opening all the presents without even making notes of whom to thank for what. We fell asleep just before the break of dawn, with smiles on our faces, thankful for the best day of our lives.Since then, the 14th of February doesn’t hold a corny air of kitsch Valentines teddies and cheap (yet expensive) red roses. It is our special day. A reminder of the choice that we made to share our lives forever. And we choose to celebrate it each year with great food and lots of great wine – no gifts. I am a lucky woman, being married to an angel of a man. The love of my life.Until next week,
What you will need
- 200g packet of Baker’s Nutti Crust cookies (caramel oats biscuits)
- 60g butter, melted
- 225 g dark chocolate (use the best quality you can afford)
- 250g cream
- zest of half an orange, peeled into strips (not grated)
- 250g – 500g berries of your choice (eg. raspberries, blackberries)
Step 1Pre-heat oven to 180 degrees Celsius.
Step 2In a food processor, process the cookies to fine crumbs. Add the butter and process untill mixed.
Step 3Transfer crumbs to a fluted tart tin with removable base. Using a cup with a flat bottom (I use a measuring cup), flatten the crumbs on the bottom and onto the sides. Bake for 10-15 minutes untill just slightly darker in colour. Set aside to cool.
Step 4Break the chocolate into blocks in a medium size glass bowl.
Step 5In a small saucepan, add the cream and orange rind. Heat untill boiling point, remove from heat at once, quickly remove orange rind with a slotted spoon, then pour immediately over the chocolate. Stir with a spatula untill fully melted, smooth and glossy.
Step 6Pour warm chocolate mixture into baked base, then chill in the fridge for 3 hours or overnight.
Step 7Remove from fridge, carefully remove the fluted side of the tin, top with berries, and sprinkle with a little sifted icing sugar if necessary. Serve cold.