Valentine's Day... a load of rubbish if you ask me! I spent the evening with my man and some of my closest friends at a free Melbourne Symphony Orchestra performance at the Sidney Myer Music Bowl.

We had an excellent time, hogged a bit too much of the grass, and ate way too much.
We all brought along something to share. Iron Chef David with the help of Iron Chef Jason brought along an amazing dips and cheese spread. That's my man, Iron Chef Rob wearing a toe guard napkin so he didn't dip his feet in the food!


I made a ricotta, tomato and basil torte found on the Taste website. Iron Chef Jason has gone on record for saying "best tart ever". Not only does it look impressive, it tastes delicious too! Recipe is posted below for you all.
Perfect for picnics or lazy lunches in summer. Pre-cut made it easy and mess free.

Then during the interval we enjoyed some dessert.
Heart shaped cookies from Aldi, famously seen on Not Quite Nigella's blog last year. I wanted to do the cupcakes but I just didn't have time between work and going out.
And a little something special, heart shaped fruit on the fruit kebabs.


Ricotta, Tomato & Basil Torte
Taste Website

Prep Time: 25-85 mins
Cooking Time: 60 mins

Olive oil, to grease
500g fresh low-fat ricotta
100g creamy feta, crumbled
3 eggs
2 garlic cloves, crushed
1 bunch fresh basil, leaves picked, finely shredded
375g grape tomatoes, halved
Fresh basil leaves, extra, to serve

1. Preheat oven to 180°C. Lightly brush a 22cm (base measurement) springform pan with oil to grease. Release the base from the pan. Place a sheet of non-stick baking paper over the base allowing the sides to overhang. (This makes the tart easier to remove once cooked). Secure the base back into the pan.

2. Use an electric beater to beat the ricotta, feta, eggs and garlic in a bowl until smooth. Stir in the basil. Transfer the ricotta mixture to the prepared pan and use the back of a spoon to smooth the surface.

3. Arrange the tomato, cut-side up, on top of the ricotta mixture. Bake in oven for 1 hour or until set and golden. Set aside to cool completely. Place in the fridge for 1 hour or until firm.

4. Release the base from the pan. Use the paper to slide the torte onto a serving plate. Top with extra basil leaves to serve.

Serves 8.