Ingredients: 500 g small courgettes (zucchini) firm and a shiny green 1 chicken bouillon cube 1 large tablespoon creme fraiche 1/2 teaspoon of crushed peppercorns 2 sprigs of tarragon washed and drained salt to taste
Wash trim and slice the courgettes. Fill a pan with 1 1/2 cups water, add the bouillon cube and bring to the boil. Add the sliced courgette. Cook for 15 minutes. Transfer to a blender, add the creme fraiche, peppercorns and salt and then blend. Pour into soup bowls and add the sprigs of tarragon as a garnish.
Tagliatelle with sage and pasta
Ingredients: 1/2 bunch fresh sage washed and drained 4 slices pancetta ham 200 grams fresh tagliatelle pasta 3 tablespoons olive oil 2 tablespoons ricotta cheese 2 tablespoons butter 60 grams of grated parmesan cheese
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 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.
Preheat oven to 300F or 150C Separate the egg yolks from the whites. Melt the chocolate in the top of a double boiler. Remove from the heat and whisk in the egg yolks, butter, sugar, raspberry liqueur, and flour. Whisk the egg whites until stiff and then fold 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 centre. If using a round cake tin then cut a piece of cardboard into a heart-shaped pattern approximately the same size as the cake. 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 raspberries. Just before serving, arrange the raspberries evenly over the top of the cake. Sprinkle with icing sugar (use a tea strainer) and serve immediately.
When you prepare your own meal for Valentine's Day, love radiates from your heart, seeps 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 attractive candles, good champagne or wine if you like, and a loving and warm smile. Remember the real aphrodisiac is you!
Cream of Zuchinni soup with tarragon
Ingredients: 2 sprigs of tarragon washed and drained 500 g small courgettes (zucchini) firm and a shiny green 1 large tablespoon creme fraiche 1/2 teaspoon of crushed peppercorns 1 chicken bouillon (stock) cube salt to taste
Wash trim and slice the courgettes/zuchinnis. Fill a saucepan with 1 1/2 cups of 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 peppercorns, creme fraiche, and salt, 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 3 tablespoons olive oil 60 grams of grated parmesan cheese 2 tablespoons ricotta cheese 200 grams fresh tagliatelle pasta 4 slices pancetta ham
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 instructions with 1 tablespoon of oil added to the water to keep the strands of pasta separate during cooking. Drain the pasta 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.
Preheat oven to 150C or 300F Separate the egg yolks from the whites. Melt the chocolate in a bain-marie. Remove from the heat and whisk in the sugar,raspberry liqueur, butter,egg yolks and flour. Whisk the egg whites until stiff and then fold 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 centre. If using a round cake tin then cut a piece of cardboard into a heart-shaped template approximately the same size as the cake. 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 fresh raspberries. Just before serving, arrange the raspberries in an even way over the top of the cake. Sprinkle with icing sugar (use a tea strainer) and serve immediately.
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