Home-Cooked with Love on Valentine’s Day
Whilst going out is often a treat for many, a home-cooked meal is the ultimate display of love on Valentine’s Day. If you fancy putting on your chef’s hat and apron, we have curated a wonderful three-course menu that is easy to whisk up and serve on date night.
Setting The Scene
Of course, part of a home-cooked meal is the atmosphere. We suggest investing in some vibrant placemats to set the foundation.
Weylandts have a beautiful circular woven set of four placemats. Pair them with these floral and red-trimmed serviettes from H&M to complete the look.
You will also need candles to set the mood — we recommend @Home’s pillar candles. And, a vase of flowers will complete your table, with Woolworths guaranteeing long-lasting roses.
Also, don’t forget to invest in a Bluetooth speaker to play some all-time favourite love songs throughout the night.
Hello Lifestyle’s Valentine’s Day Menu
Prawn & Avocado Cocktail
Ingredients:
2 ripe and firm avocados
12 cooked prawns (out of the shell)
Mayonnaise
Tomato sauce
Paprika
Cayenne pepper
Head of iceberg lettuce
Method:
1. Wash the lettuce, select a few leaves and cut into very thin strips. Arrange equally on two plates.
2. Peel avocado and slice on top of the lettuce.
3. Arrange the prawns over the avocado.
4. Mix 2 tablespoons of mayonnaise with a dash of tomato sauce.
5. Add paprika and cayenne pepper to your taste and spoon over the prawns.
6. Cover until required, chill and serve.
Freshly Steamed Asparagus
Ingredients:
1 punnet fresh small asparagus spears
Mayonnaise
Paprika
Cayenne pepper
Method:
1. Steam asparagus in a shallow pan of lightly salted boiling water until tender and firm (about 4 – 5 minutes).
2. Drain well and arrange equally on 2 plates.
3. Mix 1 heaped tablespoon of mayonnaise with paprika and cayenne pepper and add a dollop to each plate, next to the asparagus.
4. Serve when ready.
Chicken Marsala
Ingredients:
2 skinless chicken breasts, sliced in half
Flour, for coating
2 tablespoons butter
2 tablespoons oil
1 small onion
1 punnet sliced button mushrooms
1 clove of garlic
½ cup Masala or dry white wine
¾ cup chicken broth or stock
½ cup of fresh cream
Salt and black pepper
Freshly chopped parsley (to garnish)
Method:
1. Gently hammer the chicken fillets until about 5mm thick, season lightly with salt and dip in flour, shaking off any excess.
2. Heat half the oil and butter together on medium heat and lightly fry the chicken on both sides until golden brown (2 – 3 minutes). Set aside and cover to keep warm.
3. Wipe the pan out with a paper towel. Heat the remaining butter and oil and lightly fry the onion and garlic (2 – 3 minutes) over a medium heat. Add the sliced button mushrooms, season with salt and black pepper and cook for about 5 – 7 minutes.
4. Add the Masala and chicken stock and cook on high until the liquid has reduced by half.
5. Pour in the cream and allow to simmer for 1 – 2 minutes.
6. Add the chicken and heat through for about 10 minutes.
7. Plate the chicken, cover with sauce and sprinkle with fresh parsley.
Serve with boiled baby potatoes and peas.
Creamy Tomato Pasta
Ingredients:
225g Rigatoni pasta
½ cup finely chopped onions
2 cloves finely chopped or minced garlic
2 tablespoons butter
½ teaspoon sugar
½ teaspoon chilli (chilli flakes or powder also work well)
1 can (400g) peeled and diced tomatoes
85g tomato paste
125ml fresh cream
Sea salt to taste
30g Parmesan, plus extra for serving
Method:
1. Melt the butter in a saucepan.
2. Add the onion, garlic, chilli and sugar and cook over a low heat until very soft and golden (10 – 15 minutes).
3. Stir in the tomato paste and allow to cook for a few minutes until it thickens slightly.
4. Increase the heat to medium and add the diced tomatoes and their juices and allow to simmer for about 20 minutes.
5. Stir frequently.
6. Taste and season with sea salt, as needed.
7. Place the tomato mixture in a blender and pulse until smooth.
8. Return to the pan and add the cream.
9. Simmer for a few minutes and then add the Parmesan.
10. Taste again and add more sea salt if required.
11. Boil the Rigatoni according to instructions on the packet in salted water. Reserve 1 cup of pasta water.
12. Toss the pasta in the sauce, adding pasta water to thin out the sauce, as required.
Serve with Parmesan.
Strawberry Pavlova
Ingredients:
4 egg whites
10ml fresh lemon juice
250ml castor sugar
15ml boiling water
15ml corn flour
500ml fresh cream
1 – 2 punnets fresh strawberries (washed and sliced)
Method:
1. Heat the oven to 140°C.
2. Line a large baking tray with baking paper.
3. Whisk egg whites with an electric beater until bubbles form.
4. Add the lemon juice and whisk on high until the whites form soft peaks.
5. Add the castor sugar one tablespoon at a time. The mixture will become thick, heavy and shiny.
6. Beat in the boiling water slowly and then beat in the corn flour slowly.
7. Tip the mixture onto the baking paper and spread it into a circle – hollow in the centre and thicker at the sides.
8. Bake for 20 minutes.
9. Reduce heat to 100°C and bake for a further 1 ½ hours.
10. Turn off the oven and cool overnight with the oven door closed.
11. Whip the cream until firm and spoon into Pavlova shell.
12. Decorate with strawberries.
Lemon Meringue Pie
Ingredients:
20 Marie Biscuits
85g butter
3 egg yolks
3 egg whites
1 tablespoon castor sugar
½ cup fresh lemon juice
1 tin (385g) full cream condensed milk
Method:
1. Place Marie Biscuits in a sealed plastic bag and crush with a rolling pin until they resemble fine crumbs.
2. Melt the butter in the microwave.
3. Add the crushed biscuits to the melted butter and mix well.
4. Line a pie dish with the crumbs for the base and set aside.
5. Beat the egg yolks, lemon juice and condensed milk together and pour on top of the base.
6. Whisk the egg whites with the castor sugar until stiff and spoon on top of the lemon mixture forming small peaks.
7. Bake at 180°C for 20 – 30 minutes until golden.
8. Allow to cool completely before serving.
What's Valentine's without Wine?
We recommend pairing either starter with 21 Gables Sauvignon Blanc 2023 from Spier Wine Estate. Antigo is Waterford’s decorated Cabernet Sauvignon which will pair with either main course superbly. Finally, for a post-dessert drink, an espresso martini is always a delightful option.
With the not-so-secret ingredient of love, this home-cooked meal is sure to make your partner swoon and fall even more in love with you.
Whilst the starters and main course serve exactly two, the desserts serve four, so you have sweet leftovers for a romantic breakfast-in-bed experience the next day.
For more on food and drinks, click here.
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