If you’re looking to impress this Valentine’s Day, why not put together a thoughtfully cooked meal to show you care. With candles, music and indulgent food it’s a sure way to impress the one you love. We’ve put together a menu which doesn’t take hours to prepare but puts your best fork forward.
Panzanella caprese salad
Serves 2
Ingredients
For the salad and croutons:
200g mixed tomatoes
125g mozzarella
1 ciabatta loaf roughly chopped into chunks
15g basil
For the dressing:
2tbsp olive oil
1tbs[ red wine vinegar
½ tsp caster sugar
½ clove of garlic, crushed
Method
Chop the tomatoes and in a bowl mix with a large pinch of salt and pepper, put to one side.
Heat a little olive oil in a frying pan, toast the ciabatta chunks in the pan until golden
Mix the dressing ingredients together
Tear the mozzarella onto a plate then spread the croutons over, spread the tomatoes over the top, then drizzle over the dressing, finish by tearing the basil leaves over the salad
Spaghetti alle vongole
Serves 2
Ingredients
140g spaghetti
500g fresh clams
200g chopped tomatoes
1 garlic clove, crushed
½ a red chilli finely chopped
100ml white wine
15g parsley, chopped
Method
Put a large pan of water with a generous pinch of salt on to boil.
Rinse the clams in cold water, discard any that are damaged or open.
Put the spaghetti in the pan of water and cook per pack instructions, usually around 8-10 minutes.
Meanwhile heat 1 tbsp olive oil in a large pan (with a lid), add the garlic and chilli and fry for a few seconds, stir in the tomatoes.
Pour in the clams along with the wine and bring the liquid to the boil
Put a lid on the pan and simmer for 3-4 minutes until the clams are open
Take the lid off and discard any unopened clams
Drain the pasta and toss into the sauce.
Serve in bowls with a sprinkling of parsley
Melt in the middle caramel chocolate puddings
Top Tip: once the mix for these puddings is made it can be kept in the fridge for up to 3 days, if cooking from chilled cook for 10 – 12 minutes
Serves 4
Ingredients
25g unsalted butter – plus extra for greasing
175g dark chocolate
75g golden caster sugar
2 large eggs
25g plain flour
½ tsp vanilla extract
4 tsp dulce de leche
Method
Freeze one tea spoon of dulce de leche per hole of an ice cube tray
Preheat the oven to 200°c/400°F/gas mark 6.
Grease 4 160ml ramekins and place a small disk of grease proof paper in the bottom of each
Put a pan with a small amount of water in the bottom on the hob and bring to a simmer, place a glass bowl on top, ensuring the bowl does not touch the water.
Break the chocolate up in the bowl and stir until melted, remove the bowl from the heat and allow to cool slightly
In another bowl, cream the butter and sugar together until light and fluffy
Beat the eggs in one at a time then stir in the flour
Gently fold in the melted chocolate until thick, add the vanilla essence and a pinch of salt
Spoon the mixture into each of the ramekins until half full, drop in a frozen cube of dulce de leche into each ramekin then top the mixture up to cover the cube.
Bake the puddings for 8-10 minutes until the outside of the pudding is just set.
Loosen the sides with a palette knife then turn out immediately and serve with cream or ice cream.
