Valentines Dinner Recipes
The best way to enjoy Valentines Day, or any celebration, is to try and make it as stress free as possible so if you plan to eat at home, choose from simple valentines dinner recipes. Make sure the food is easy to make and leaves you plenty of time for each other. Don’t choose complicated food! If you usually eat together try to make this different, decorate the table with a valentines day centerpiece, or make a valentines day wreath for your wall and hang it above the table.
Make your table setting special by using a tablecloth or pretty place mats, get some red or pink ribbon and tie bows around the cutlery, scatter real or fake rose rose petals on the table and don’t forget candles. Any meal is more romantic by candlelight! A floating candle centerpiece can be tailored for valentines day by choosing heart shaped candles, or add ribbon once again, to simple candlesticks.
This is not a day to show off your culinary skills. Pick Valentines dinner recipes that are quick, simple and can mostly be made ahead, then relax and enjoy.
Valentines Dinner recipes: Pear and Rose Petal Soup
Rose water has been used in Middle Eastern cooking since recipes were first recorded. It adds scent and delicate flavor, so you’d imagine it would be appropriate in desserts, but you can use roses in any type of recipe to give a special flavor. Deep red roses tend to have the msot flavor – you can use them add them to salads, or, as I’ve done here, add an exotic flavour and scent to your Valentines menu.
Our selection starts with a cold soup.
- 2 Tablespoons butter, unsalted
- 4 pears, ripe, peeled cored and diced
- 1 tablespoon sugar, granulated
- 1/4 teaspoon ginger, ground
- 2 cups chicken broth
- 2 tablespoons almonds, sliced and toasted
- 1 cup half and half
- 1/2 cup edible rose petals
- salt and pepper to taste
- Melt the butter in a saucepan, add the pears and saute until golden brown all over.
- Add sugar ginger, salt and pepper and combine
- Add chicken broth and bring to the boil
- Reduce heat and simmer for 10 minutes
- Transfer to a blender, add almonds, half and half and half the rose petals. Puree until smooth.
- Chill soup before serving.
- Serve, garnished with the remaining rose petals.
This recipe has many advantages, the biggest is that you can make it well ahead of time. The downside is that the soup is cold. St Valentines day is in February, often the coldest month of the year. If you’d prefer a warm soup and something that doesn’t take long to prepare, buy condensed cream of shrimp soup. Use cream instead of water or milk to make up the amount and put the mixture in a microwave proof measuring jug. Then heat it in the microwave when required. Why shrimp? Well, you know what they say about seafood and romance! But seriously, it’s pink. Drop some cream on top and sprinkle with fresh herbs de provence.
Linguini With Rose Petal Pesto
Prepare the pesto sauce ahead of time, then all you have to do is cook the linguini, toss it in the sauce, add some garnish and serve.
In addition to 1lb of linguini, you’ll need
- two cups of fresh basil.
- one cup of rose petals
- 4 cloves of garlic
- 1 cup of extra virgin olive oil
- 1 teaspoon of rosewater
- 1 cup grated parmesan
- 1/4 cup of grated romano
- 1/4 cup of heavy cream
- Rinse the rose petals and the basil, then chop the roses into slices with scissors.
- Peel and chop the garlic, then mix with the basil and pine nuts in a food processor. Slowly add the olive oil while blending. Add the cheeses, salt and pepper and blend again.
- The recipe should yield enough sauce for four, so put some aside for another day.
- When you are ready to eat, cook the linguini in boiling salted water. When cooked drain, then add 2 tablespoons of cream to the pesto and toss the pasta in the pesto sauce. Then serve, garnished with chopped rose petals.
Dessert – Rose Petal Ice Cream
Buy 1 1/2 gallons of good quality vanilla ice cream (the kind that uses real vanilla). Let the ice cream soften and add 2 tablespoons of rose syrup plus a teaspoon of rosewater. Blend the whole thing, add 1/4 cup of crushed, dried rose petals and refreeze. Serve garnished with rose petals and sliced strawberries.