Whether you treasure every minute of it or can’t wait for it to end, Valentine’s Day has really snuck up on us this year! We at Grazia like to make it as easy as possible for you so we’ve put together a selection of romantic recipes to impress your beau this Valentine’s day – so, if you’re struggling to bag reservations at your favourite restaurant, fancy a romantic night in, or simply want to indulge in your single-self, then these recipes are made for you.
Heart Shaped Eggs
Image: Cut Out And Keep
Start the day right, make your man the perfect breakfast in bed – if you’re in a rush then turn everyday eggs into a real treat by using heart-shaped cookie cutters. It’s bound to set the day off to a good start.
Place some oil in a frying pan, heat up and place a heart-shaped cookie cutter in the pan.
Break an egg into the cookie cutter and fry as normal.
Chop off any excess egg white with a spatula and voila! It's ready to serve.
Recipe: Cut Out And Keep
Black Forest Pancakes
Image: Taste Of Home
If you’re feeling a little more adventurous then go all out with Black Forest Pancakes, this dish goes one up on your standard breakfast pancake. Cherries and chocolate will always prove a winning combination and are sure to satisfy his sweet tooth till lunch.
For the pancakes:
120g plain flour
pinch of salt
butter – for frying
For the filling
1 pack (250g) of cream cheese
½ cup of sour cream
½ teaspoon of vanilla extract
3 cups of icing sugar
1 can (500g) of cherry pie filling – warmed
¼ cup of chocolate syrup
For the pancakes:
1. Lightly whisk the eggs and beat together with the flour.
2. Slowly add the milk, stirring gently.
3. Melt a tbsp. of butter in a hot frying pan. Fry the pancake mix – the mix should make a total of 6 pancakes.
For the filling:
1. Beat together the cream cheese, sour cream and vanilla extract.
2. Slowly add the icing sugar.
3. Spread around 3 tbsp. of the mixture into each pancake and roll it up.
4. Place your pancakes in an ungreased tin and bake in the oven at 250C for 5 minutes until warm.
5. Drizzle over the cherry filling and chocolate and serve.
Recipe: Taste of Home
Asparagus, Mozzarella and Prosciutto Parcels
Image: BBC Good Food
We’ve put together a selection of quick an easy recipes, meaning less time slaving away in the kitchen and more time snuggling on the sofa.
Start the night with Asparagus, Mozzarella and Prosciutto parcels, asparagus is a well-known aphrodisiac and is sure to set the mood alight.
16 asparagus spears
150g ball of mozzarella – sliced into four pieces
10 slices of prosciutto
4 tbsp olive oil
3tbsp balsamic vinegar
Salad leaves to serve
1. Blanch the asparagus for two minutes and refresh under the cold tap. Cut each mozzarella slice in half and sit on top of two spears of asparagus. Top with two more spears and wrap the asparagus and mozzarella in prosciutto,
2. Head the olive oil in a pan and gently fry the parcels until the mozzarella melts and the prosciutto crisps up.
3. Serve each parcel on a bed of salad with a drizzle of whisked olive oil and balsamic vinegar
Recipe: BBC Good Food
Meatballs with Tomato Sauce
Image: BBC Food
No one knows quite how to do romance like the Italian’s, so we’ve used one of their most famous dishes as inspiration for our meatball main – all that’s needed is a nice bottle of Italian Red, what could possibly go wrong?
For the meatballs:
5tbsp olive oil
1 clove garlic
900g minced beef
1 free range egg
Mixed Italian herbs
Salt and Pepper
For the tomato sauce:
3 tbsp. olive oil
1 clove of garlic – crushed
150g fresh mozzarella – grated
1 tbsp sugar
salt & pepper
2 x 400g cans of chopped tomatoes
1. Heat two tbsp. of olive oil on a low heat and add onion and garlic, simmer for 5 minutes and allow to cool.
2. In a bowl mix the mince beef with cold onion and garlic, add herbs, egg and seasoning.
3. Fry gently for 3-5 minutes. Divide the mixture into approximately 20 meatballs and refrigerate.
4. Meanwhile make the tomato sauce - heat the oil, add sliced onion and garlic and fry until golden. Add the chopped tomatoes and season with salt and pepper. Cook for approximately 30minutes.
5. Heat some oil in a frying pan and cook the meatballs for around 10minutes. When cooked add to tomato sauce and top with grated mozzarella. Place under a grill until the cheese is fully melted.
6. Serve with spaghetti.
Recipe: BBC Good Food
Image: My Baking Addiction
We’re rounding up the evening with a manly twist on the classic cupcake – the Guinness cake, complete with vanilla buttercream. The thick texture and rich taste of Guinness make for a great cake and the frosting tops it off with an extra special sweetness.
For the cupcakes
1 (12-ounce) bottle Guinness Stout
1/2 cup milk
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
3 large eggs
3/4 cup sour cream
3/4 cup unsweetened cocoa
2 cups sugar
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
For the buttercream:
1 stick salted butter – room temperature
1 stick unsalted butter – room temperature
1/2 cup shortening
1 tablespoon Clear Vanilla extract
1 1/2 pounds confectioner’s sugar (powdered sugar, 10x)
4 tablespoons very cold milk
For the cupcakes
1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the Guinness, milk, vegetable oil, and vanilla. Beat in the eggs, one at a time. Mix in the sour cream.
3. In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet Guinness mixture.
4. Butter 24 muffin tins and divide the batter among the muffin tins.
5. Bake 25 minutes, until risen and set in the middle but still soft and tender. Cool before turning out of the tins.
For the buttercream
1. Cream the butter and shortening in the bowl of an electric or stand mixer.
2. Add the clear vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition.
3. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.
Recipe: My Baking Addiction
By Briana Millett