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7 romantic Valentine's Day recipe ideas

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Staying in this Valentine's Day? How about treating your lover to a home cooked meal? Whether it's breakfast in bed or a peefectly cooked dinner, this recipe collection will provide you with enough inspiration to whip up some romantic dishes for two.

Strawberry and cinnamon toasties

Image and recipe credits: Berry World

The perfect breakfast in bed recipe. Surprise someone with breakfast in bed with this easy yet impressive toastie, which is also delicious made with fruit bread.

You will need:
 
• 6 BerryWorld strawberries
• 4 slices of brioche or white bread
• 1 tbsp sugar
• 40g unsalted butter at room temperature
• 1 tsp cinnamon

What to do:
 
1. Slice the strawberries and add a sprinkle of sugar, crush them a little with a fork and set aside, leaving a couple of slices whole to decorate at the end.


2. Switch on your toastie maker to warm up then butter the brioche with a thin layer of butter. Beat the remaining butter and sugar with the cinnamon.


3. Put two pieces of bread, butter side down, into the toastie maker. Spread the cinnamon butter on the exposed sides then top with slices of strawberry. If lots of juice has come out of the strawberries leave that behind in a bowl.


4. Put the two remaining pieces of brioche on top, butter side up and close the lid of the toastie maker. Once the toasties are done, remove them from the machine and cut each into two triangles. Leave them for a few minutes to cool a little then serve with the strawberry slices placed over the top.

Isle of Wight Tomato Shakshuka

Image and recipe credits: Tomato Stall

Spice things up with this delicious middle eastern inspired brunch. A sure fired way to impress with food.

You will need:

2 tbsp olive oil
1 onion, chopped
1 red chilli, finely chopped (or two if you like chilli
heat)
1 crushed garlic clove
1 large beef tomato (approx. 300g) chopped
A handful of Piccolo tomatoes
1 tsp red wine vinegar
Salt & pepper
A pinch of sugar
2 free-range eggs
1 tbsp breadcrumbs
Fresh coriander to serve

What to do:

1. Heat the oven to 190°C.


2. Heat 2 tbsp olive oil in an ovenproof frying pan and fry a chopped onion until softened.


3. Add the chillies and garlic clove and cook for 1 minute.


4. Add the chopped tomatoes and Piccolo tomatoes, then cook for 15-20 minutes. Add the red wine vinegar, salt, pepper and a pinch of sugar.


5. Make 2 wells, crack in 2 free-range eggs, sprinkle over the breadcrumbs and bake for 6-8 minutes to cook the eggs.


6. Scatter with a few fresh coriander leaves and serve.

Chantenay carrots with caramelised shallots, yoghurt, chives and bacon

Image and recipe credits: Chantenay

Turn simple steamed carrots into an impressive dish with this tasty recipe. Sweet carrots go perfectly with salty bacon and creamy yoghurt to make the perfect light lunch or starter.

You will need:

250g Chantenay carrots
1 tsp olive oil
2 banana shallots, sliced
2 tbsp thick yoghurt
4 rashers streaky bacon
¼ pack chives, chopped

What to do:

1. Gently steam the Chantenay carrots until just tender.


2. Meanwhile cook the bacon. Heat 1 tsp of oil in a frying pan until hot, add the bacon and cook for 1–2 minutes on each side until crispy. Remove the bacon from the pan and set aside.


3. In the pan you used for the bacon sauté the banana shallots, stirring occasionally, until they start to brown.


4. Divide the warm Chantenay between two plates and spoon over the yogurt over the Chantenay while still warm.


5. Top with the cooked shallots and crisp steaky bacon and snip a few chives over.

Grilled asparagus with feta and beetroot dressing

Image credit: Enjoy Asparagus

Bright pink beetroot dressing and fresh green asparagus not only look beautiful together but taste amazing with creamy feta and zingy mint.

You will need:

125g cooked beetroot (1/2 a pack)
2 tbsp Greek yogurt
2 tbsp crème fraîche
1 small clove garlic, roughly chopped
2 bunches asparagus, trimmed
2 tbsp olive oil
salt and freshly ground black pepper
100g feta cheese, crumbled
handful of mint leaves, chopped

What to do:

1. Set a griddle pan over a high heat to get really hot - this will take a good 5 minutes.


2. To make the dressing, add the beetroot, Greek yogurt, creme fraiche and garlic to a deep jug and pulse to a smooth sauce with a stick blender. Season to taste with a little salt and freshly ground black pepper.


3. Tip the asparagus into a mixing bowl and drizzle over the olive oil, seasoning with a little salt and freshly ground black pepper. Spread out on the griddle pan and cook for about 5-6 minutes, turning regularly until lightly charred and just tender. You may need to do this in batches depending on the size of your pan.


4. Scatter the asparagus over a serving platter and drizzle over the dressing. Sprinkle the feta and the mint and serve straight away.

Radish Gazpacho

Image and recipe credits: Love Radish

Try this dazzling take on the classic chilled Spanish soup - this version is made with pretty pink radishes, herbs and yogurt. A perfect pink soup for Valentine's day.

You will need:

400g radishes
2 cucumbers
1 clove of garlic
75g cooked beetroot
120g Greek yoghurt
2tsp red wine vinegar
Salt and freshly ground black pepper
A dash of Tabasco sauce (optional)
1 tbsp chopped chives
2 tbsp olive oil

What to do:

1. Slice 4 radishes and set aside to use as the garnish later.


2. In a food processor, blitz together the cucumbers, garlic, cooked beetroot, Greek yoghurt, red wine vinegar and the rest of the radishes, then season to taste.


3. Chill in the fridge for at least 1 hour and stir well before dividing between four bowls.


4. Serve topped with the tabasco, sliced radishes, chives and olive oil.

Slow cooker pork, shallot, red pepper goulash 

Image and recipe credits: Shallot UK

Cooked low and slow with lots of love this slow cooked Hungarian beef goulash is hearty, warming and so delicious. You can substitute the pork for braising steak if you prefer.

You will need:

1kg diced pork shoulder, diced into 3cm pieces
2 tbsp olive oil
400g shallots roughly chopped
2 red peppers, sliced
3 cloves garlic, crushed
2 tbsp mild paprika (unsmoked)
2 tsp caraway seeds
400g can chopped tomatoes
300ml water
salt and freshly ground black pepper
150ml sour cream

What to do

1. Set a large pan over a high heat on the hob. Add the olive oil and brown the pork in batches, transferring to a plate as you go.


2. Once the meat has all browned, return it all back into the pan, along with any juices from the plate. Add the shallots and peppers and fry together for couple more minutes. Add the garlic, paprika, caraway, tomatoes and water and season well with salt and freshly ground black pepper. Bring up to a simmer then transfer to the slow cooker and leave to cook on high for about 8-9 hours or until the meat is really tender. Alternatively, cover with a tight- fitting lid and slide into an oven set to 100°C (fan temperature) for the same amount of time.


3. When cooked divide between bowls and add a dollop of the sour cream on top.


4. Serve with crusty bread, plain steamed rice or even pasta.

Strawberry and almond macarons

Image and recipe credits: Berry World

These tasty macarons are a perfect special treat for Valentine’s Day.

You will need:
4 large egg whites
175g icing sugar
170g ground almonds
30ml water
170g caster sugar

For the filling:
200g butter (at room temperature)
100g icing sugar
10 BerryWorld strawberries, hulled and sliced

What to do:

1. Preheat the oven to 170°C fan/ 150°C.


2. Place 2 of the egg whites in a large bowl, sift in the icing sugar and ground almonds and mix into a paste.


3. Place the water and caster sugar in a small pan, and bring to the boil. The syrup needs to reach 118°C.


4. While the syrup is boiling, whisk the 2 remaining egg whites until stiff, ideally using an electric whisk. Pour the hot syrup slowly into the egg whites, whisking all the time. Continue whisking until the mixture is thick glossy and cool - the syrup will cook the eggs.


5. With a spatula, gently stir the syrup and egg whites mixture with the sugar, and almond paste until the two mixtures are combined.


6. Place the mixture into a piping bag and pipe out equal rounds onto a baking tray lined with greaseproof paper. Don’t worry if all the mix doesn’t fit on the tray, you can cook it in batches.


7. Allow the macaroons to sit for 20-30 minutes so they can form a skin. Cook the macaroons for 15-20 minutes and then allow to cool on the tray for 10 minutes.


8. For the filling, beat the butter and icing sugar together until light and fluffy. Sandwich the macaroons together with two slices of strawberries and a little buttercream.

If these recipes have inspired you then why not check out our 7 genius tips for cooking vegan food here?




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