‘Valentine’s Day At Home’ Sharing Recipes for this February 14thPosted 10th February 2023
Are you thinking of saving up those precious pennies and celebrating Valentine’s Day at home next week? Here are three fail-safe and easy-to-follow recipes to impress your loved one with on February 14th this year.
Middle-Eastern Style Shakshuka
-1 Tbsp of Olive Oil
-2 White Onions
-4 Cloves of Garlic
-2 Bell Peppers
-2 Tins of Plum Tomatoes
-2 Tbsp of Tomato Purée
-1 Tsp Cumin
-1 Tsp Coriander
-1 Tsp Chilli Powder
-1 Tsp Ras El Hanout
-1 Tsp Rose Harissa Paste
-1 Large (or small, if you don’t like it too spicy) Pinch of Cayenne Pepper
-1 Pinch of Sugar
-1 Handful of Coriander
-1 Handful of Parsley
-Salt and Pepper to taste
- Fry the onions in olive oil on a low heat until translucent. Finely shop the garlic and add to the pan, taking care not to burn it
- Add the tomato purée and harissa paste and shake in the dried spices to cook off gently for a minute or so
- Add the pinch of sugar and some twists of salt and pepper to taste
- Add in your diced bell peppers tinned tomatoes and cook uncovered on low for around 30 mins – add a little water if it starts looking a little too dry.
- Crack in eggs and cover with lid/foil for 5 mins to cook loosely (or for longer if you prefer a well-done yolk!)
- Chop a handful of parsley and coriander to top
- Add optional toppings – I love keeping this recipe traditionally vegetarian, using feta, avocado and olive oil, but crispy bacon or chorizo is lovely here too
- Serve in the cooking dish with warm buttered toast and enjoy!
Fresh and Creamy N’duja and Tomato Fettuccine
Serves 4 (big portions!)
For the Fresh Pasta:
-500g of 00 flour
- Start by making your fresh pasta. Crack eggs into a well in the centre of your flour and mix with your fingertips
- Knead for 15-20 mins until smooth and elastic-y
- Rest for 30 mins in the fridge before rolling and cutting into your desired pasta shape
For the Sauce:
-8 Large San Marzano Tomatoes
-2 Red Onions
-1 Whole Bulb of Garlic
-1 Fresh Chilli
-2 Red Peppers
-3 Tbsp of Tomato Purée
-3 Tbsp of Double Cream
-1 Large handful of Parmesan
-1 Espresso cup of Vodka
- Roast your tomatoes, onion, garlic, peppers and chilli with extra virgin olive oil, salt, pepper and sugar on 150 degrees (using a fan assisted oven) for 45 minutes
- Blitz all roasted ingredients in a blender
- Boil a large pan of water with a lot of fine salt – your pasta water should be as salty as the sea!
- Add your sauce to a separate pan on low heat, with the tomato purée until gently bubbling
- Fry n’duja until slightly crispy in a separate pan and combine (or keep separate if not everyone likes spice!)
- Add an espresso cup full of vodka and continue cooking on a medium heat for 2-3 minutes
- Add a couple of tablespoons of cream and continue cooking on the lowest heat
- Boil your fresh pasta for 1-2 minutes
- **SUPER important** to save a mug of pasta water to loosen your sauce before serving
- Drain your pasta and add to the sauce
- Add in your reserved mug of pasta water, your parmesan and parsley and salt and pepper to taste
- Serve into bowls and enjoy!
San Francisco Chicken Salad
-1 fresh Red or Yellow Chilli
-100g Baby Spinach
-4 Spring Onions
-1 Bunch Fresh Coriander
-1 Bunch Fresh Mint
-1 Large, Ripe Mango
-2 Tbsp Extra Virgin Olive Oil
-1 Ripe Avocado
-50g Feta Cheese
-1 Punnet Cress
-2 Skinless Chicken Breasts
-1 Tsp Ground Allspice
-1 Tsp Smoked Paprika
-2 Mixed-Colour Bell Peppers
-4 Tbsp Yoghurt
- Put the quinoa into the pan and generously cover with boiling water and the lid.
- Put the chilli, watercress, spinach, trimmed spring onions and coriander (reserving a few leaves) into the processor
- Tear in the top leafy half of the mint, then blitz until finely chopped.
- On a large sheet of greaseproof paper, toss the chicken with salt, pepper, the allspice and paprika
- Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin
- Put into the frying pan with 1 tablespoon of olive oil, turning after 3 or 4 minutes, until blackened and cooked through.
- Deseed the peppers, cut each one into 8 strips and add to the frying pan, tossing regularly
- Peel and cut the mango into chunks.
- Drain the quinoa and rinse under the cold tap, then drain well again and tip on to a serving board or platter
- Toss with the blitzed spinach mixture, squeeze over the lime juice, add the extra virgin olive oil, mix well and season to taste.
- Sprinkle the mango chunks and cooked peppers over the quinoa
- Halve and destone the avocado, then use a teaspoon to scoop curls of it over the salad
- Slice up the chicken, toss the slices in any juices and add to the salad
- Crumble over the feta, scatter over the remaining coriander leaves and snip over the cress
- Serve with dollops of yoghurt.