Cooking: Three Simple Romantic Recipes for a French Dinner for Valentine's Day -

Three Simple Romantic Recipes for a French Dinner for Valentine's Day

Cooking:

When you cook for Valentine's Day, love radiates from your heart, pours into the food and gives it the magical quality that ignites the soul. When you serve your Valentine an elegant meal do it with some attractive candles, good champagne or wine if you like, and a warm and loving smile. The real aphrodisiac is you!

Cream of Zuchinni soup with tarragon

Ingredients:
1 large tablespoon creme fraiche
1 chicken bouillon (stock) cube
500 g small courgettes (zucchini) firm and a shiny green
1/2 teaspoon of crushed peppercorns
2 sprigs of tarragon washed and drained
salt to taste

Wash trim and slice the courgettes/zuchinnis. Fill a saucepan with 1 1/2 cups water, add the bouillon/stock cube and bring to the boil. Add the sliced courgettes/zuchinnis. Cook for 15 minutes. Transfer to a blender, add the and salt, peppercorns, creme fraiche, and then blend. Pour into soup bowls and add the sprigs of tarragon as a garnish.

Tagliatelle with pancetta and sage

Ingredients:
60 grams of grated parmesan cheese
200 grams fresh tagliatelle pasta
4 slices pancetta ham
2 tablespoons ricotta cheese
Half a bunch fresh sage washed and drained
2 tablespoons butter
3 tablespoons olive oil

Saute the pancetta and drain on paper towel. Heat 2 tablespoons of the olive oil in a frying pan and add the sage leaves and saute for 1 minute. Drain. Cook the pasta according to the instructions with 1 tablespoon of oil added to the water to keep the strands of pasta separate during cooking. Drain and add the ricotta and butter. Stir together. Heap the pasta on two plates and top each pile with the pancetta, sage leaves, grated Parmesan, salt and pepper. Serve immediately.

Chocolate Heart with Raspberries

Ingredients:

150 grams fresh raspberries
1 teaspoon raspberry liqueur
100 grams of granulated sugar
3 eggs
100 grams unsalted butter
100 grams bitter chocolate
1 tablespoon plain flour
Icing sugar to decorate

Preheat oven to 300F or 150C
Separate the egg yolks from the whites. Melt the chocolate in a bain-marie. Remove from the heat and whisk in the butter,egg yolks,raspberry liqueur,sugar and flour. Whisk the egg whites until stiff and then fold gently into the chocolate mixture. Butter a heart-shaped or round cake tin. Pour the mixture into the tin and bake for forty minutes. The cake should be slightly runny in the middle. If using a round cake tin then cut a piece of cardboard into a heart-shaped pattern approximately the same size as the cake tin. Remove the cake from the tin and place the heart shaped template on top and use a sharp knife to cut out a heart. Cool. Wash and drain the respberries. Just before serving, arrange the raspberries evenly over the top of the cake. Sprinkle with icing sugar (use a tea strainer) and serve immediately.

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