Valentine's day yummy menu 2023

Valentine's day is one of the most beautiful holiday for two people who love each other. This day maybe can remind us that love is amazing and that should be showed and cherished every day, but because of this everyday life which is crazy fast and we don't have time to see ourselves in a mirror because of running. So, here I am, to help you and make your life easier. Let's gooooo!

STARTERS IDEA 1:

BANG BANG CAULIFLOWER

INGREDIENTS: FOR THE SAUCE:

▢ 125g plain flour ▢ 80g sweet chilli sauce

▢ 1tsp paprika ▢ 20g sriracha

▢ 1tsp garlic granules

▢ 200ml milk (dairy / non - dairy)

▢ 75g panko breadcrumps

▢ 1 small head of cauliflower

cut into small florets (350 g)

▢ 1tbsp toasted sesame seeds

▢ 1 red chilli, finely sliced

▢ 4 spring onion, finely sliced

STEP 1:

Heat the oven to 220°C / 200°C fan / gas 7. Line a baking trey with baking parchment. Put the flour paprika, garlic granules a large grind of black pepper and and a pinch of salt in a large bowl. Gradually whisk in the milk until you have a smooth better when it's thick enough to coat a spoon.

STEP 2:

Put the breadcrumps in a shallow bowl. Toss each floret in a butter mix, tap off any excess, then toss in a breadcrumps to coat. Transfer to the lined baking trey and repeat with the cauliflower florets.

STEP 3:

Bake for 25-30 min until golden brown and crispy turning halfway through so they bake evenly.

STEP 4:

Meanwhile, put all ingredients for the sauce in a bowl and whisk to combine, lightly seasoning with salet and pepper.

STEP 5:

Put the cooked cauliflower in a large bowl and mix through the sauce until they're all coated. Sprinkle over the sesame seeds, so they stick to the sauce and top with the chilli and spring onions.

STARTERS IDEA 2:

CHICKEN SATAY SKEWERS

INGREDIENTS:

▢ 1 level tbsp each coriander and cumin seeds

▢ 2 level tsp ground tumeric

▢ 4 garlic cloves, roughly chopped zest and juice of 1 lemon

▢ 2 bird's eye chillies, finely chopped

▢ 3 tbsp vegetable oil

▢ 4 boneless, skinless chicken breasts around 550g cut into finger - lengh strips

FOR THE SATAY SAUCE:

▢ 200g (7oz) salted peanuts

▢ 1 level tbsp molasses sugar

▢ 1/2 lemongrass stalk, shopped

▢ 2 tbsp dark soy sauce

▢ juice of 1/2 lime

▢ 200ml pocket coconut cream

1/2 cucumber sliced to serve

STEP 1:

Soak 15cm ( 6in) bamboo skewers in water

STEP 2:

Put the coriander, cumin and tumeric in a dry frying pan an heat for 30 sec. Tip into a liquidiser and the garlic, lemon, zest juice, chillies and 1 tbsp oil and 1 level tsp salt. Whiz for 1-2 min.

STEP 3:

Put the paste in a large shallow dish, add the chicken and toss everything together. Cover up at least 20 mins or up to 12 hrs.

STEP 4:

To make the sauce, put the peanuts, sugar, lemongrass, soy sauce, put the lemon juice coconut cream in a processor and add 2 tbsp water. Whiz to make a thick cumin sauce and spoon into dish.

STEP 5:

Preheat grill until hot. Thread the chicken on the skewers, drizzle with remaining oil and grill for 4-5 mins on each side or until the juice run clear. Serve it with the sauce and cucumber.

MAIN DISH IDEA 1:

ONE PAN CHEESY SAUSAGE GNOCCHI

INGREDIENTS:

▢ 1/2 fresh Italian sausage

▢ 2 tbsp extra - virgin olive oil

▢ 1 (17,5 - oz) package fresh gnocchi

▢ 2c. jarred marinara

▢ 1c. water

▢ 1 (16-oz) ball fresh salted mozzarela torn into bite size pieces

▢ 8 oz fresh spinach, raughly chopped

▢ 2 cloves garlic, grated or finely minced fresh parsley or basil leaves for serving

STEP 1:

Remove sausage from casings and tear into bite size. Heat a large oven safe skillet oven medium heat. Add sausage and cook, stirring occasionally until golden and cooked through about 5 min, transfer to a bowl.

STEP 2:

To the same skillet, add oil, when hot, add gnocchi and cook stirring occasionally, until gnocchi are golden and crispy about 8 minutes.

STEP 3:

Add marinara and water to skillet scraping up and browned bits. Stir in half the mozzarella until mostly melted into sauce, then fold in spinach until melted.

STEP 4:

Remove skillet from heat and stir in cooked sausage and garlic. Postition a rock at the top of the oven and heat boiler. Scatter remaining mozzarella all over the gnocchi. Boil untl melted and golden 3 to 6 minutes. Depend on your boiler.

STEP 5:

Let cool for 5 minutes before topping with parsley or basil .

MAIN DISH IDEA 2 :

BEEF WELLINGTONS WITH GARLIC MASH

INGREDIENTS:

▢ 1 bulb garlic

▢ 400g (14oz) green beans

▢ 12-15 slices of Parma ham

▢ 300g (11oz) spinach

▢ 200 ml (7fl oz) single cream

▢ 2 tbsp horseradish

▢ flour to dust

▢ 2 x 320g sheets ready - rolled puff pastry

▢ 1 egg beaten

▢ 1 (2lb 7oz) white potatoes such as Maris Piper, reeled and cut into large even sized pieces

▢ 25g (1 oz) butter

▢ 2 tbsp milk

STEP 1:

Preheat the oven to 200°C ( 180°C) mark 6 gas. Slice off tops of garlic bulbs and wrap in tin foil. Roast for 30-35 mins or until soft. Leave it to cool.

STEP 2:

Meanwhile, bring a medium pan of water to the boil and cook beans for 3 minutes until al dente. Immediately run under cold water until cool. Cut 3 pieces of ham in a half lightways. Divide beans into six bunches , wrap each in a piece of ham and transfer to a backing tray. Chill.

STEP 3:

Put spinach in a coladerin the sink and pour over a kettle full of boiled water. Leave until cool enough to handle. Lifting up handfuls at a time firlmly squeeze out any liquid then put spinach into a food processor. Stir in 100ml *31/2fl oz) cream, horseradish, and plenty of seasoning, then whiz to combine. (If preparing by hand finely chop spinach , then stir through cream and horseradish, set aside)

STEP 4:

On the lighty floured surface, roll out fist sheet of pastry to 38 x 23cm (15 x 9in) then cut into three 12,5 x 23 cm (5 x 9 in) rectangles. Place in a piece of ham in the centre of each , then top each with a steak and sixth of a spinach mixture. Fold remaining ham over the top of spinach . Brush pastry with a little egg, fold over and press aside together, trimming and discarding any pastry that extends beyond the parcel. Press edges together with a fork and brush parcels with an egg. Repeat with remaining pastry. Put on a large baking sheet and chill for 10 minutes.

STEP 5:

Turn over 220°C / 200°C fan / gas 7. Put potatoes into a large pan cover with cold water and bring to boil. Bubble for 15 minutes or until potatoes are cooked. Check by pushing a knife through one, it should be go through easily. Drain and leave to steam dry in colander for 10 minutes. Return potatoes to empty pan and squeeze garlic out of skin into pan, wash well witht he rest of the cream butter and milk.

STEP 6:

Meanwhile, cook beef parcels for 20 mins ( medium rare) or 25 minutes (medium) Add bean bundley for last 12 minutes, leave to rest for 5 minutes and then serve beef, beans and wash with extra horseradish, if you like.

SIDE DISH IDEA 1:

PARMESAN MUSHROOM RISOTTO

INGREDIENTS:

▢ 4c. chicken stock

▢ 1tbsp olive oil

▢ 1/4 c. onion finely chopped

▢ 1/4 cup dry white wine divided

▢ 1 cup Arborio rice

▢ 2 tbsp butter

▢ 16 oz sliced mushrooms

▢ 1c. heavy cream

▢ 1/2 parmesan cheese grated

STEP 1:

Place chicken broth in a sauce pan and heat it over low heat. On a separate burner heat, add olive oil in a pan over medium heat.

STEP 2:

Add rice to pan stirring quickly for 1-2 minutes and then add 1/4c. wine to the pan. Keep stirring the rice until the liquid is almost done then add 1 ladle full of broth.

STEP 3:

Continuing stirring until the liquid is absorbed and repeat adding the broth and stirring until is absorbed until all the broth has been incorporated.

SIDE DISH IDEA 2:

HASSELBACK POTATOESS

INGREDIENTS:

▢ 6 Russet potatoes

▢ 1/4 cup olive oil

▢ 1/4 cup butter melted

▢ salt and pepper to taste

▢ 8 slices thin cut cheddar cheese cut into 1 inch squares

▢ 4 slices of bacon cooked and crumbled

▢ 1/3 cup sour cream

▢ 2 tbsp green onions , cooking spray

STEP 1:

Preheat the oven to 450°F (232°C) line a sheet pan with the foil, then coat the foil with cooking spray. Place a potato on a cutting board between two chopsticks slicea potato into 1/4in thick slices, the chopsticks will prevent you from cutting all the way through.

STEP 2:

Repeat the process with the remaining potatoes. Place the potatoes on the sheet pan. In a small bowl, whisk together the olive oil, butter, salt and pepper.

STEP 3:

Brush the olive oil mixture all over potatoes making sure to get some in between the slices. Between slices you can add whatever you want. Improvisation is the best recipe.

DESSERT IDEA 1:

CARAMEL BROWNIES

INGREDIENTS:

▢ 6oz semi - sweet chocolate coarsely chopped ( or 1 cup of chocolate chips)

▢ 1/2 cup butter , unsalted

▢ 1/2 cup granulated sugar

▢ 1/2 cup brown sugar

▢ 2 large eggs

▢ 1tsp vanilla extract

▢ 1/2tsp salt

FOR THE TOPPING:

▢ 3/4c granulated sugar

▢ 1 ½ tbsp unsalted butter

▢ 6tbsp heavy cream

STEP 1:

Preheat the oven to 350°F (176°C) grease a 9in square baking pan and line it with

paper, so that it hangs over two sides to make it easyto live the brownies out of the oan when gets baked.

STEP 2:

Melt the chocolate with butter in a medium heatproof bowl over a pan of water. Make sure that bottom of the bowl does not touch the water or you will burn the chocolate. Whisk until melted and make it smooth. Remove it from the heat.

STEP 3:

Add sugar into the chocolate mixture and whisk until it's completely combined, then whisk in eggs and vanilla, until it's combined. Then whisk in eggs and vanilla until it's combined. Add a flour, cocoa powder and salt, and fold together using a large spatula just combined. Transfer the tick into prepared baking pan.

STEP 4:

Bake for 25-30 minutes until it's toothpick comes out clean with moist and a few crumps. If comes out clean, it's overbaked.

FOR THE CARAMEL SAUCE:

Meanwhile, make the caramel saucee by heating sugar in a large shallow saucepan over medium high heat. Whisk continuosly as the sugar begins to melt. It will form clumps but will eventually melt completely. This can take 10-15 minutes. Continue to stir continuosly until sugar reaches a deep amber color. Pay attention, because sugar can burn very quickly.

DESSERT IDEA 2:

CUPID'S CLOUD RASPBERRY AND CREAM DESSERT

INGREDIENTS:

▢ 1 cup whipping cream

▢ 1 tbsp sugar

▢ 1/2 tsp vanilla

▢ 2 cups frozen raspberries (see recipe tips)

▢ 1/2 cup sugar

STEP 1:

Using a mixer, whip together the whipping cream, 1 tbsp sugar, and the vanilla. Set aside.

STEP 2:

In a food processor blend together the frozen raspberries and 1/2 cup sugar. Once the raspberries have been blended, fold them in to the whipping cream. I do this by using a spatula.

STEP 3:

Evenly distribute the dessert between 4-5 dessert cups or fancy glasses. Refrigerate until you are ready to enjoy!