In a few days we will celebrate love. Aromantic dinner, prepared by yourself of course, is a great gesture of attention and shows your loved ones how much they mean to you. We offer you several ideas for a three-course meal that are guaranteed to earn you compliments. The recipes are simple and suitable even for inexperienced home cooks.
The firstValentine's Day menu is super simpleto prepare and tastes very tasty. As a starter we serve a pear tart, as a main course we have salmon with basil sauce, and for dessert we enjoy cheesecake (without baking) in a glass. Here come the three recipes:
Valentine's Day starter recipes: prepare a pear tart
The pear tart is the perfect appetizer for any occasion. It can be prepared quickly and even the most inexperienced hobby cook will succeed. Here are the necessary ingredients at a glance:
- Puff pastry
- 2-3 tablespoons olive oil for brushing the tart
- 1 medium ripe pear, cored and cut into wedges
- 100 g blue cheese, crumbled
- 6 walnuts, chopped
- 4 TL Honig
Preparation:
1. Preheat the oven to 180 degrees Celsius.
2. Roll out the puff pastry on the work surface and cut into 10 equal squares.
3. Line a baking tray with baking paper and place the squares on it.
4. Using a sharp knife, make small squares on each piece of puff pastry. Prick the squares with a fork and brush with the olive oil.
3. Place three slices of pear on each square and drizzle with honey.
4. Bake the squares at 180 degrees Celsius for about 10 minutes. Then take the baking tray out of the oven and sprinkle the tart with the crumbled cheese and walnuts.
5. Bake the pear tart at 180 degrees Celsius for another 10 minutes until the tart becomes golden brown and crispy. Serve warm.
Main dishes with salmontaste delicious and can be prepared quickly. We offer you a recipe with green beans and basil sauce. Here are the necessary ingredients:
- 2 fish fillets with the skin
- 1 tsp olive oil
For the sauce:
- 1/4 onion, chopped finely
- a handful of basil (fresh, chopped)
- 200 ml fish stock or water
- 200 ml Rahm
- Add 1/2 teaspoon cornstarch and 1 tablespoon water
- Sea salt and pepper to taste
Suit:
- 200 g Couscous
- Juice of half a lemon
- 1 teaspoon lemon zest
- 150g green beans
- 1 tsp almonds, chopped
Preparation:
- Remove the fish fillets from the refrigerator and let them warm at room temperature for about half an hour.
- Put the olive oil in a deep pan and heat it up. Reduce the heat and place the fish fillets in the pan, skin side up. Fry for about 6-7 minutes, then turn the fillets over and fry the other side for 2 minutes.
- In the meantime prepare the sauce. To do this, put 1 teaspoon of olive oil in a casserole dish, heat it up and sauté the onion until translucent. Add the basil and let it sweat for a minute, stirring constantly. Add the fish stock and simmer over low heat for 4 minutes. Add the cream and simmer for another 2 minutes. Remove the casserole from the heat and pour the sauce into a blender. Salt, season and puree everything finely. Then pour the sauce back into the casserole and heat. In a small bowl, dissolve the cornstarch in 1 tablespoon of water and then gradually add to the hot sauce. Remove the sauce from the heat.
- For the couscous: Pour 200 ml of water into a saucepan, add the lemon juice and a pinch of salt and bring the water to the boil. Add the couscous and let it simmer over low heat for about five minutes. Finally add the lemon zest and stir.
- Sauté the green beans with olive oil for 10 minutes.
- Place the fish on a bed of couscous and garnish with the green beans.
When it comes toValentine's Day dessertsIf possible, it couldn't be easier than a no-bake cheesecake. It's best to prepare it the day before. Here are the necessary ingredients for the heavenly delicious dessert:
- 5 large strawberries
- 1 tsp brown sugar
- Juice of half a lemon
- 60 g wholegrain butter biscuits
- 12 pistachios, peeled
- 25 g butter, unsalted, soft
- 200 g cream cheese, low-fat
- 200 g Yoghurt
- 1 tsp lemon juice
- 2 TL Honig
Preparation:
1. Halve the strawberries and place them in a small bowl. Drizzle with lemon juice and sprinkle with brown sugar.
2. Crumble the wholemeal butter biscuits and pistachios, melt the butter in a water bath or in the microwave and add to the butter biscuits. Mix everything well until a uniform mass is formed. Pour the wholemeal butter biscuit mixture into the jars.
3. In another bowl, mix the cream cheese, yogurt, sugar and lemon juice.
4. Layer the cheesecake as follows: add cream cheese and yoghurt to the butter biscuit mixture, then distribute the berries on top. Chill and leave in the fridge overnight. Garnish with fresh mint leaves if desired.
Vegetarians should also get their money's worth for Valentine's Day. The next three-course meal is filling, delicious and super easy to prepare. As a starter there is guacamole with pomegranate, as a main course - zucchini with quinoa and mushrooms and for dessert there is chocolate mousse with pomegranate.
Here are the necessary onesIngredients for the guacamole:
- 2 ripe avocados
- 3 teaspoons lemon juice, freshly squeezed
- 1/2 tsp cumin
- 1/2 teaspoon parsley, chopped
- 1 cherry tomato, medium-sized
- 1 teaspoon red onion, chopped finely
- 1/4 cup pistachios, chopped
- 2 tsp pomegranate seeds
- 1/4 tsp sea salt
Preparation:
- Put the tomato in a saucepan, add 100 ml water and bring to the boil. Then remove the casserole from the heat and peel and dice the tomatoes and put them in a bowl.
- Add the onion and parsley. Peel, deseed and puree the avocados. Then add the puree to the tomato, add the lemon juice and stir the sauce.
- Garnish the guacamole with the pistachios and pomegranate seeds.
Ingredients:
- 2 large zucchini
- 200 g Quinoa
- 3 garlic cloves, pressed
- 12 mushrooms, chopped
- 100 g spinach, fresh, chopped
- 200 ml water
- Salt and pepper to taste
- 2 tbsp breadcrumbs
For the basil vinaigrette:
- 3 tsp olive oil
- 1 tsp lemon juice
- 3 garlic cloves, finely chopped
- 6 basil leaves, chopped
Preparation:
1. Cut the zucchini into 3 - 4 pieces, 7 cm each, and hollow them out with a spoon.
2. Place the zucchini pieces in the steamer insert of a pot and hang the steamer insert. Fill the pot with about 3 to 4 cm of water and bring the water to the boil. Steam the zucchini and then remove from the heat.
3. Prepare the quinoa according to the manufacturer's instructions. Usually it is rinsed thoroughly and then cooked over low heat in boiling water for 10 minutes.
5. Put the garlic, onion and mushrooms in a pan and sauté. Then add the spinach and sauté for 3-4 minutes. Pour 100 ml of water into the pan and simmer for another 5 minutes. Add the quinoa, stir and remove the pan from the heat.
6. Fill the zucchini with the quinoa and mushrooms and sprinkle with breadcrumbs. Bake at 200 degrees Celsius for 10 minutes until the breadcrumbs turn golden brown.
7. Drizzle the zucchini with the basil vinaigrette and serve with hazelnuts.
Vegetarian Valentine's Day Recipes: Chocolate Mousse
Ingredients:
- 2 ripe avocados, peeled and pitted
- 50 g Cocoa powder
- 2 TL Honig
- 75g almond milk
- 1/4 tsp vanilla sugar
- 1/4 tsp salt
Preparation:
1. Puree all ingredients in the blender until smooth.
2. Put the chocolate mousse in the fridge for 3 hours.
3. Garnish with fresh mint leaves, coconut flakes and pomegranate seeds before serving.
Italian cuisine is known worldwide. Especially on Valentine's Day, you can surprise your loved one with a light green salad with avocado and nuts, risotto with pears and tiramisu in a glass. Here come the recipes.
Ingredients:
- 3 handfuls of salad of your choice (for example a mix of lamb's lettuce and rocket)
- 1 avocado, peeled, pitted and diced
- ca. 100 g Granatapfelkerne
- half a green apple, cut into sticks
- 12 roasted hazelnuts
For the dressing:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 TL Dijon Mustard
- 1 TL Sesame
- 1 TL Honig
- Salt and pepper to taste
Preparation:
1. Wash the lettuce, tear it into small pieces and put it in a bowl. Garnish with the avocado cubes, pomegranate seeds, apple sticks and hazelnuts.
2. Put all the ingredients for the dressing in a bowl and mix well.
Ingredients:
- 250 g Reis
- Chicken breast fillet, diced
- 3 spring onions, finely chopped
- 700 ml chicken stock
For the pears:
- 2 pears, halved and cored
- 2 cups of red wine
- 60g sugar
- a cinnamon stick
- 2 tbsp lemon zest
Preparation:
1. Place the lemon zest in a casserole dish. Pour the red wine into the casserole dish, add the cinnamon stick and sugar and bring to the boil over medium heat. Let simmer until the sugar dissolves. Then add the pears. Make sure the red wine covers the pears. Reduce the heat and let the pear simmer for about an hour. Then remove the casserole from the heat, take the pear out of the casserole and place it on kitchen paper. Continue to simmer the wine sauce until it thickens.
2. In the meantime, pour the chicken broth into a pot and heat it up. Pour olive oil into a pan and heat it up, then fry the chicken pieces until golden brown. Add the onion and sauté until translucent.
3. Reduce the heat and add the rice, stir well and then add the rice and chicken to the pot with the chicken broth. Cook the rice and then garnish with the pears, sprinkle with grated Parmesan if desired and serve with the wine sauce.
Ingredients:
- 2 egg whites
- 800 g ricotta cheese
- 24 St. Löffelbiscuits
- 1 cup of espresso coffee
- 1 tsp cinnamon
- 2 TL Amaretto
- 6 TL Honig
- 4 tsp sugar
- 2 bananas, chopped into small pieces
Preparation:
1. Brew the coffee and season with the Amaretto and honey.
2. Place the egg whites in a bowl and beat at medium speed with a hand mixer. Allow the sugar to trickle in while stirring until a homogeneous, shiny mass is formed. Then put the egg white mixture in the refrigerator.
3. In another bowl, puree the ricotta cheese and 6 teaspoons of honey until smooth.
4. Gradually fold in the protein mixture into the cheese.
5. Crumble the ladyfingers and divide between two glasses. Then pour over 3 tablespoons of coffee. Press the biscuit layer into the base with a spoon.
6. Then distribute the ricotta cheese mixture among the glasses, add another layer of crumbled biscuits on top and drizzle with coffee.
7. Add another layer of ricotta and egg white mixture on top and dust with the cocoa powder.
