When you cook for Valentine’s Day, love radiates from the heart, pours in the food and offers it the magical quality that ignites the soul. When you serve your Valentine a stylish meal undertake it with some beautiful candles, good champagne or wine if you’d prefer, as well as a loving and warm smile. Remember the real aphrodisiac is basically that you!
Cream of Courgette soup with tarragon
1 chicken bouillon (stock) cube
2 sprigs of tarragon washed and drained
1 large tablespoon crème fraiche
500 g small courgettes (zucchini) firm along with a shiny green
1/2 teaspoon of crushed peppercorns
Salt to taste
Wash trim and slice the zucchinis/courgettes. Fill a saucepan with 1 1/2 cups of water, add the bouillon/stock cube and convey on the boil. Add the sliced courgettes/zucchinis. Cook for fifteen minutes. Transfer with a blender, add the crème fraiche, peppercorns, and salt, after which blend. Pour into soup bowls and add the sprigs of tarragon as being a garnish.
Tagliatelle with pancetta and sage
2 tablespoons butter
200 grams fresh tagliatelle pasta
1/2 bunch fresh sage washed and drained
3 tablespoons essential olive oil
4 slices pancetta ham
2 tablespoons ricotta cheese
60 grams of grated parmesan cheese
Sauté the slices of pancetta and drain in writing towel Heat 2 tablespoons with the extra virgin olive oil inside a pan and add the sage leaves and sauté for 1 minute. Drain Cook the pasta according for the directions with 1 tablespoon of oil added on the water to help keep the strands of pasta separate during cooking. Drain the pasta and add the butter and ricotta. Stir together. Heap the pasta on two plates and top each pile while using pancetta, sage leaves, grated Parmesan, salt and pepper. Serve immediately.
Chocolate Heart with Raspberries
150 grams fresh raspberries
100 grams bitter chocolate
1 teaspoon raspberry liqueur
100 grams unsalted butter
100 grams of granulated sugar
1 tablespoon plain flour
Icing sugar to decorate
Preheat oven to 150C or 300F
Separate the egg yolks from the whites. Melt the chocolate inside the surface of a double boiler. Remove from the heat and whisk in the egg yolks, raspberry liqueur, sugar, butter and flour. Whisk the egg whites until stiff then fold to the chocolate mixture. Butter a heart-shaped or round cake tin. Pour the mix in the tin and bake for 40 minutes. The cake should be slightly runny inside the center. If by using a round cake tin then cut an item of cardboard into a heart-shaped template approximately the same size because the cake. Remove the cake from your tin make one’s heart shaped template at the top and rehearse a clear, crisp knife to cut out a heart. Cool. Wash and drain the fresh raspberries. Just before serving, arrange the raspberries within an even way over the surface of the cake. Sprinkle with icing sugar (utilize a tea strainer) and serve immediately.