Do You Know These Romantic Recipes For Valentine's Day .

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by: Nancy Jason
Total views: 232
Word Count: 459

Todays , people often cook these interesting and delicious for relatives and friends . When you prepare your own meal for Valentine's Day, love radiates from your heart, pours into the food and gives it the mystical quality that ignites the soul. When you serve your Valentine an elegant meal do it with some beautiful 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
2 sprigs of tarragon washed and drained
500 g small courgettes (zucchini) firm and a shiny green
1/2 teaspoon of crushed peppercorns
salt to taste

Wash trim and slice the courgettes/zuchinnis. Fill a saucepan with 1 1/2 cups water, add the stock/bouillon cube and bring to the boil. Add the sliced courgettes/zuchinnis.

Cook for 15 minutes. Transfer to a blender, add the creme fraiche, and salt, peppercorns, and then blend. Pour into soup bowls and add the sprigs of tarragon as a garnish.

Tagliatelle with sage and pancetta

Ingredients:
2 tablespoons butter
1/2 bunch fresh sage washed and drained
2 tablespoons ricotta cheese
200 grams fresh tagliatelle pasta
4 slices pancetta ham
60 grams of grated parmesan cheese
3 tablespoons olive oil

Saute the slices of 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 directions with 1 tablespoon of oil added to the water to keep the pastra strands separate during cooking. Drain the pasta and add the butter and ricotta. 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:

3 eggs
100 grams bitter chocolate
1 tablespoon plain flour
100 grams unsalted butter
1 teaspoon raspberry liqueur
150 grams fresh raspberries
100 grams of granulated sugar
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 sugar, butter,raspberry liqueur,egg yolks 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 40 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 pattern 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.