Saturday, February 06, 2016

Special Valentine's Day: Romantic Dinner Recipes

Hello, girls! How are you doing?
Valentine's Day is such a special day, why not celebrate it making the person you love feel special and happy to be by your side? First of all, do not let the day to day tasks outweigh any kind of celebration among you, no matter how small is a singular moment that helps keep the romance in your relationship, no matter if you guys still dating or married many years.
No matter what stage is your relationship, it is always very important to remember the person who is with you that she is loved. Caresses, words of love, pampering has no certain date to be appreciated. The best relationship is one that every day is important and counted as "Valentine's Day", even in hard times.
As there are holidays like Valentine's Day, dating anniversary, wedding anniversary or the anniversary of your love, it is nice to have creative ideas to come out of the routine. A personalized gift, a surprise dinner or a gift delivery in the middle of the workday makes anyone feel very loved and happy.

The Valentine's day is around the corner and do you want to prepare a special menu to celebrate? I separated some easy recipes for Valentine's Day. Make even more romantic day preparing a delicious dish for your loved one.
Valentine's Day Dinner


Cheese fondue
The cheese fondue is made mainly in cold seasons. It is a typical Swiss plate. An unfailing accompaniment to a romantic evening. Try this recipe with a white or red wine.

1 clove garlic
2 cups of white wine 
400g of grated Emmental cheese
400g of grated Gruyere cheese
1 teaspoon of potato starch  or cornstarch
1 pinch of nutmeg
1 glass of brandy (20ml) (optional)
Cheese fondue


Grate the cheese grater and the processor
Dissolve the potato starch or cornstarch in white wine and mix with brandy. Add nutmeg to this liquid. Pass the garlic on the sides and bottom of the pot.
Place the cheese and the liquid you have prepared in the pot and go mixing, always on low heat until the cheese is completely melted.
Continue stirring until the dough gets a smooth consistency, after the boil.
If it is very liquid, dissolve some cornstarch in a cup of water and add to the mixture.
Serve preferably with Italian bread, but you can use another bread that has a firm consistency to not fall apart when you dive into the cheese.


Seafood Soup

700 g of shrimp with shell
1 onion
2 cloves garlic
100g of margarine
2 tablespoons of seafood instant soup
 Salt and spicy 
150 g of clean clams without the shell
100 g of clean cockles without the shell
100 g of cleaned mussels without the shell
 Cubes of toasted bread 
 Parsley or coriander 
seafood soup

Peel the shrimp, pour the shells and heads into a pan, add 1.5 liters of water, let it boil and simmer for 20 minutes.
Peel the onion and garlic, chop it very fine, pour into a saucepan, add the butter, let it brown and cook until onion is tender.
Pass 1 L of water that you cooked the shrimp shells at strainer, add the instant seafood soup, stir well, add to the pan with the onion and simmer. Test the salt, season with spicy to taste, add all the seafood and simmer over low heat for 5 minutes.
Remove from the heat and serve hot sprinkled with chopped parsley or coriander and toasted bread cubes.

Chickpeas soup with spinach and ham

500 g of potatoes
150 g of spinach 
1 large can of chickpeas
1 onion
2 cloves of garlic
4  slices of ham
0.5 dl of olive oil
Chickpeas soup with spinach and ham

Peel and wash the onions and the garlic cloves and chop them coarsely. Peel and wash the potatoes and cut them into pieces. Take a pan on the stove with olive oil, add the onion and garlic and sauté until the onion is soft.
Drain the chickpeas, take about 1/4, add the rest to the pan, also add the potatoes, add water to cover everything and cook for 35 minutes. Remove from the heat, rectify the salt and mash it.
Add more water, if necessary, bring it back to the boil, add the spinach leaves and cook, stirring occasionally, until tender. Then add the chickpeas that you set aside, mix, simmer and serve garnished with ham slices.

Shrimp Cream

500 g froze shrimps
250 g of tomatoes
3 carrots
1 leek
1 large onion
3 cloves of garlic
0.5 dl of olive oil
2 tablespoons of cornstarch 
 Salt and chili 
shrimp cream

Thaw and peel the shrimp. Peel the onion, the garlic cloves, and carrots wash and cut them into pieces. Wash the leeks and tomatoes, discard the seeds of tomatoes and cut both the vegetables into pieces.
In a saucepan, place the oil, the heads of shrimp and vegetables earlier, let it boil and cook. Add then 2 L of water and cook. Then grind fine, go through the strainer and put back in the pot.
Roughly chop the shrimp. Dissolve the cornstarch in a little cold water and add to the pan. Add the shrimp and cook until creamy. Taste the salt, season with chili, add the chopped coriander and serve.

Sauteed Shrimp

800g of medium prawns
1 shallot
4 cloves of garlic
2 tablespoons of oil
1 spoon of margarine
1 teaspoon Worcestershire sauce
0.5 dl of whiskey
1 pinch of paprika
 Lemon Juice 
 Salt and chili 
sauteed shrimp

Peel the prawns, leaving their heads and tail tip season them with lemon juice, salt, and chili.
Peel and wash the garlic cloves and shallots and chop them finely. Take a frying pan on the stove with olive oil, heat it up, add the butter, let it melt, then add the garlic and shallot and sauté, stirring occasionally, until it begins to get brown.
Add the shrimp and let them sauté well. Add the whiskey, paprika and Worcestershire sauce, season with salt and chili if required and simmer. Sprinkle with chopped coriander then, mix, simmer a little longer, remove from heat and serve.

Main Dish

Salmon with herb sauce and vegetables

For salmon:
4 salmon fillets with the skin
fresh herbs - basil, marjoram, oregano, thyme, lemon thyme, rosemary, parsley
extra virgin olive oil
1 clove of garlic
1/2 cup of whipping cream
For the vegetables:
5 potatoes 
4 small potatoes cut into four
1 small zucchini into large cubes
1 small carrot, sliced
1 onion
1 parsnip into slices
2 cloves of garlic
1 small red bell pepper into large cubes
1 small yellow bell pepper into large cubes
rosemary branches and fresh basil
1 chili pepper
1 Tomatoes into chunks
6 whole cherry tomatoes
olive oil flavored with herbs
vegetable broth
Salmon with herb sauce and vegetables


In a pestle and mash the herbs, except parsley, add the oil, salt, and garlic.
Pass the salt in the fillet skin and put on top a spoonful of the mixture.
 In a hot frying pan put a little olive oil and salmon skin side down. Always check the temperature so that the skin does not burn and is crisp.
 When it is half cooked, turn carefully. Leave for two or three minutes. Remove and set aside.
 In the same pan add more oil, parsley, and cream. Simmer until it thickens. Serve on top of fillets.

 Cook the potatoes in vegetable broth for 10 minutes and add the carrot and parsnip.
 Cook for another 5 minutes.
Mix with remaining ingredients in a baking dish.
 Drizzle with plenty of olive oil and sprinkle salt.

 Bake in the preheated oven at 210 degrees for 20 minutes.

Salmon fillets with shrimp

4 salmon fillets
200 g of peeled shrimp 
3 cloves of garlic
1 dl of olive oil
1 dl of brandy
  Lemon juice
  Salt and chili pepper
Salmon fillets with shrimp

Thaw the shrimp, add it to salmon and season with chopped garlic cloves, lemon juice, salt, and chili. Involves gently and marinate for 20 minutes.
Heat a frying pan with olive oil, add the salmon and let it brown on both sides. Remove the salmon from the pan, add the peeled shrimp and let sauté. Remove the shrimp from the pan and drizzle it with brandy. carefully Light a match and let flame until the alcohol evaporates.

Arrange the salmon on a serving plate, add the shrimp, pour over the sauce, sprinkle with chopped coriander and serve.

Oven baked rice with meat

350g of rice
500 g of meat( pork or cow)
1/2 chicken
1/2 pepperoni 
150 g of ham
1 large onion
2 cloves of garlic
4 tablespoons of oil
1 cube of broth 
1 teaspoon  of saffron 
Salt and pepper 
oven baked rice with meat

Arrange the meat and take them to cook in warm salt water along with the broth. Remove the meats as they are getting cooked. At the end, take their own broth.
Preheat the oven to 180 degrees. Peel and wash the onions and the garlic cloves and chop them finely. Cut the meat into small pieces, the ham into cubes and the pepperoni into slices.
Heat the oil in a pan, add the onion, garlic, and a little parsley and let it cook a little. then add the saffron and 7 dl of broth cooking the meat, let it begins to boil, add the meat and rice, correct the seasoning, stir, cover the pan and bake for 20 minutes.
Remove from oven, pour a serving dish and serve sprinkled with chopped parsley.

Stewed peas with meat and sausage

800 g of peas
800 g of beef stew for
1 small sausage
2 carrots
1 onion
2 cloves of garlic
1 dl tomato pulp
5 tablespoons of oil
1.5 dl of white wine
1 bay leaf
 Salt and pepper 
Special Valentine's Day: Romantic Dinner Recipes

Peel and wash the onions and the garlic cloves and chop them finely. Arrange the meat and cut it into cubes. Cut the sausage into slices. Peel and wash the carrots cut into small cubes.
In a pan on the stove, heat the oil, add the onion and garlic and let it brown. Then add the bay leaf and tomato paste and let it cook a little. Add the white wine, stir, add the meat, season with a little salt and pepper and cook over low heat for 15 minutes.
Then add the sausage and a little more water if necessary and simmer over low heat until the meat starts to get soft. Then add the peas and carrots, mix, check if you need a little more water and cook for another 20 minutes or until the peas are fully cooked.

Remove from heat and serve decorated as your taste and served with white rice.


Chocolate  cream 

150g chocolate bar
150 g of crackers 
50 g of powdered sugar
1 can of condensed milk
2 dl of milk
2 dl of cream
4 egg yolks 
chocolate cream

Crush the biscuits until becoming like breadcrumbs and set aside. Grate the chocolate.
Pour the condensed milk into a pan, add the egg yolks, milk, and grated chocolate, stir and let it boil, stirring constantly until a smooth cream. Remove from heat and pour into individual glasses alternately with crushed biscuit. Let cool and then take to the refrigerator.

Whip the cream, adding the powdered sugar gradually until a thick cream. Spread it over the cream and serve decorated to taste, for example with chocolate chips.

Blueberries and chocolate mousse

200g fresh blueberries
200 g sugar
150 g chocolate bar
4 dl cream
2 gelatin sheet
Blueberries and chocolate mousse

In a bowl, mix the cream with the sugar and beat until very thick.
Soak the gelatin in cold water for 5 minutes. After the drain and melt in the microwave for 15 seconds. Incorporate them into the previous mixture, stirring to get well dissolved.
Grind 150 g of blackberries and involve them in the mousse. Place in individual bowls and mild to cold for about 2 hours. Just before serving, garnish with the remaining blueberries and grated chocolate.

Chocolate Parfait 


300g of chocolate bar

180g of Sugar

70 g of butter

8 dl of cream

2 gelatin sheet
chocolate parfait

Part of the chocolate into pieces, throw them in a bowl, add the butter and 1 dl of cream and light to melt in the microwave. Remove and stir well.
In a separate bowl, beat the remaining cream and sugar until getting a meringue point.
Then add the mixture of melted chocolate in wire and beat well.
Soak the gelatine leaves in cold water, drain them, melt them in the microwave for 15 seconds and add the preparation and beating constantly.
Pour into a bowl and put in the cold for about two hours. Then serve decorated to taste, for example with chocolate chips or Chantilly.

Coconut trifles with chocolate

200g of champagne biscuits
1 dl of milk
2 tablespoons  of  cocoa powder
 grated coconut for topping

5 dl of milk
1 dl of cream
90g of cocoa powder
50g of sugar
2 tablespoons  of cornstarch 
1 teaspoon of vanilla extract

1 can of condensed milk
4 dl of milk
80 g of grated coconut
chocolate trifle with coconut

Prepare the chocolate cream: pour the chocolate powder and sugar into a saucepan, add the cornstarch, vanilla extract, and milk and bring to boil, stirring constantly until boiling and get thick. Remove from heat, let cool, add the cream and stir well.
Make coconut cream: Pour the condensed milk into another saucepan, add the milk and grated coconut, stir and let it boil, stirring constantly until boiling and thickened. Remove from heat and let cool.
In a bowl, mix the milk with the chocolate powder. In a cup, place alternate layers of chocolate cream, champagne biscuits after this mixture and coconut cream. Take the cold until well chilled, then serve sprinkled with grated coconut and decorated to taste.

Coffee Cream

300 g of champagne biscuits
6 dl of cream
1 can of condensed milk
2.5 dl of strong cold coffee
2 gelatin sheet
1 teaspoon of vanilla extract
coffee cream

Mince half of the wafers until breadcrumbs type. Soak the gelatine sheets in the water for 5 minutes, then drain it and take it to melt in a double boiler or in the microwave without boiling. Remove and let cool.
Beat the cream in well thick whipped cream, add the condensed milk, gelatin, and vanilla essence and mix gently.
In a large glass, arrange alternate layers of the above mixture and passed through cold coffee wafers, and the last layer to be the wafer. Take the cold until well chilled, then serve sprinkled with wafer crunched and decorated to taste.

If you like the cocktail and want to make some for your loved one see recipes SPECIAL VALENTINE'S DAY: 10 COCKTAILS RECIPES TO DRINK WITH YOUR SWEETHEART ON VALENTINE'S DAY.


I hope you like it!
Happy Valentine's Days!

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