Web StoriesCandles, Roses, And Dinner For Two: 8 Easy Recipes For Valentine’s Day
No matter what your love language is, an intimate dinner is one of the most romantic gestures ever. And with Valentine’s Day just around the corner, you and your partner could definitely use the romance. So, if you are planning to stay in, we have the perfect recipes for Valentine’s Day. And who knows, a romantic dinner may lead to dessert in bed, so get started.
Related: Plant-Based Meat: Indian Food Brands That Are Vegetarian Heaven
1. Crispy Honey-Lemon Chicken Thighs
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Ingredients:
4 bone-in, skin-on chicken thighs
Salt and pepper, to taste
1-2 tbsp olive oil
5-6 cloves garlic, peeled
1 tbsp butter
Juice of half of a lemon
1 and 1/2 tbsp honey
1-2 tbsp fresh parsley, stems removed and chopped
Method:
Start by preheating the oven at 425 degrees F and prepare the chicken till then. Take the chicken thighs, pat them dry, and season with salt and pepper on both sides. Once seasoned nicely, drizzle olive oil over the skin side. Now, take a skillet or an oven-safe pan and put it on a medium flame. Cook the chicken skin down in the skillet till it turns brown and crispy, for about 15 minutes. Add the garlic to the skillet and place it in the oven for another 15 minutes to let the chicken cook through.
Once the chicken is cooked, take it out on a separate plate and place the skillet back on a low flame. Now, add butter, lemon juice, and honey to the skillet, and stir and scrape off the browned bits. Place the chicken back in the skillet and pour the sauce over it coating it nicely.
A healthy recipe for Valentine’s Day to enjoy with your partner!
2. Cauliflower Bisque with Croutons
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Ingredients:
2 cups whole milk
2 and 1/2 cups vegetable stock
1 small cauliflower head, separated
350 grams potatoes, peeled and chopped
1 small onion, chopped
2 cloves garlic, crushed
4 sprigs thyme
Salt and freshly ground black pepper
3 tbsp unsalted butter
1 garlic loaf cubed (you can use any other bread)
1/3 cup heavy cream
1/3 cup pomegranate seeds
Chopped chives, for serving
Method:
Take a large pan, place it over medium heat, and add milk, stock, cauliflower, potato, onion, garlic, and thyme to it. Season the mixture with salt and pepper and bring it to a boil. Then, reduce the heat and let it simmer, till the vegetables are tender, for about 20 minutes.
Meanwhile, take a large pan and melt butter in it over medium heat. Cook it till it becomes slightly golden brown, and then add bread. Stir it nicely and let the bread cook until toasted for about 10 minutes. Once done, season it with salt and pepper and keep it aside. Get back to the soup and remove the thyme sprigs. Puree the soup until smooth, and add cream and pulse to combine. Lastly, season it with salt and pepper and top it off with croutons, pomegranate seeds, and chives.
3. Shrimp and Gnocchi with Garlic Parmesan Sauce
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Ingredients:
500 grams gnocchi
2 tbsp unsalted butter
500 grams medium shrimp, peeled and deveined
Salt and freshly ground black pepper, to taste
2 tbsp chopped fresh parsley leaves
For the cream sauce:
1/4 cup unsalted butter
4 cloves garlic, minced
2 tbsp all-purpose flour (maida)
1 cup chicken broth, or more, as needed
1/2 tsp dried basil
1 tsp dried thyme
1/2 cup whole milk
1 cup freshly grated parmesan cheese
1/2 cup heavy cream
Salt and freshly ground black pepper, to taste
Method:
Take a large pot, place it over a high flame, and add water and salt. Bring the water to a boil, add the gnocchi, cook it for about 10 minutes, and drain it. Next, melt butter in a large pan over medium-high heat. To this, add shrimp and season it with salt and pepper. Keep stirring it occasionally and cook till it turns pink for about 2-3 minutes, and then set aside.
Now, to make the sauce, melt butter in another pan or skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, for about 2 minutes. Then, whisk in flour until it is lightly browned for about a minute. Now, slowly whisk in chicken broth, thyme, and basil, and let it cook, whisking constantly till it mixes, for about 1-2 minutes. Stir in milk, cream, and cheese until slightly thickened. If the mixture is too thick, add more milk and season it with salt and pepper. Once the sauce is ready, toss in the shrimp and gnocchi and mix well. Serve hot topped with a little parsley.
4. Caprese Garlic Bread
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Ingredients:
1 garlic loaf halved lengthwise
1/2 cup butter softened
2 cloves garlic, minced
1 tbsp freshly chopped parsley
Salt and freshly ground black pepper
1/4 cup balsamic vinegar
1 tbsp honey
1 and 1/2 cup shredded mozzarella
2 large tomatoes, sliced
1 tbsp extra-virgin olive oil, for drizzling
2 tbsp thinly sliced fresh basil, for garnish
Method:
Preheat the oven to 350 degrees F and place the garlic loaf cut sides up on a large baking sheet. Then, take a bowl, stir together butter, garlic, and parsley, and season with salt and pepper. Spread this mixture on the halves of the bread and bake until golden, for about 15-20 minutes.
Meanwhile, in a small saucepan, simmer balsamic vinegar and honey, stirring occasionally, until it reduces to half, for about 8-10 minutes. Make sure the glaze is thick enough to coat the back of a spoon and then let it cool. Top the toasted bread loaf with mozzarella and tomatoes and bake until the cheese melts, for about 10 minutes. Finally, drizzle the garlic bread with oil, balsamic glaze, and garnish it with basil.
This is one of the best recipes for Valentine’s Day dinner!
5. Spinach and Three Cheese Manicotti
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Ingredients:
250 grams manicotti shells pasta
650 grams marinara sauce (home-cooked or store-bought)
250 grams spinach cooked and drained
500 grams ricotta cheese
1 large egg, beaten
1 and 1/2 cups mozzarella cheese, shredded and divided
1/2 cup parmesan cheese, shredded
Salt and pepper to taste
Method:
Start by heating an oven at 350 degrees and cook the pasta in boiling water along with salt for about 10 minutes. Meanwhile, combine spinach, ricotta cheese, egg, 1 cup mozzarella, parmesan cheese, salt, and pepper to taste, and mix well. Stuff each cooked manicotti shell with this filling mixture. Then, in a baking dish, evenly spread 1 cup of marinara sauce at the bottom. Arrange the stuffed pasta over the sauce and top it off with the leftover sauce and mozzarella and bake it for about 30 minutes. Serve hot and enjoy with your favourite drinks.
6. Wild Mushroom Risotto
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Ingredients:
4 tbsp olive oil
1 large onion, finely chopped
4 cloves garlic, pressed
2 cups white rice
1 cup dry white wine
4 cups chicken broth or water
Salt and pepper
1 cup finely grated parmesan
500 grams wild mushrooms stemmed and sliced
1 red chilli, thinly sliced
2 sprigs of thyme, broken into small pieces
Fried eggs, for serving
Method:
Take 2 tbsp of oil in a large saucepan and heat it over a medium flame. To this, add onion and cover the pan. Cook it while stirring occasionally, until tender, for about 6-8 minutes. Stir in half of the garlic and cook for another 2 minutes. Then, add the rice and wine, and cook until the wine is absorbed, for about 3 minutes. Keep stirring while this is cooking. Next, add broth (or water) and 3/4 tsp each of salt and pepper and bring it to a boil. Reduce the heat, cover the pan, and let it simmer, till the rice is cooked, for about 18-20 minutes. Next, stir in parmesan and spread 3 cups of risotto on a parchment-lined baking sheet, and let it cool.
Meanwhile, heat the remaining oil in a large skillet on medium flame and cook half of the mushrooms till they turn golden brown. Once cooked, transfer them to a plate and repeat the same with the remaining mushrooms, adding chilli, thyme, and the remaining garlic. Toss them with the first batch of mushrooms, mix well, and add them over the risotto along with a fried egg, if desired.
7. Shakshuka
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2 tbsp olive oil
1/2 medium onion
2 cloves garlic, minced
1 tsp ground cumin
1 tsp harissa (to taste)
1/4 tsp smoked paprika
1/8 tsp crushed red pepper flakes
1 tbsp tomato paste
400 grams chopped tomatoes
1/4 cup + 2 tbsp couscous
1/4 cup vegetable broth
3 large eggs
Feta cheese, for serving
Fresh parsley, for serving
Method:
Take a small skillet and heat the olive oil in it over medium heat. To this, add the chopped onion, a pinch of salt, and stir until the onions are soft and translucent, for about 5 minutes. Next, add garlic, cumin, harissa, smoked paprika, crushed red pepper flakes, and another pinch of salt and black pepper. Keep stirring and cook for about a minute. Add the tomato paste and the chopped tomatoes. Stir everything to combine it well, and either simmer it for 15 minutes on medium or turn the heat to low and let it cook for up to 2 hours.
Once it is ready to be served, turn the heat to high, stir in the couscous and broth, cover and cook for about 15 minutes, until the couscous is done. Then, create three little wells to add the eggs and cook for about 8 minutes, until the whites are set but the yolks are still runny. If you like a more well-done egg, baste the eggs with the tomato sauce around it. Lastly, scatter feta and parsley on top, and serve.
This is also a great recipe for Valentine’s Day breakfast.
8. Lamb Chops with Mint Gremolata
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Ingredients:
For lamb chops:
1/2 cup olive oil
4 sprigs torn mint
2 cloves garlic
1/2 tsp freshly ground pepper
For the gremolata:
1 clove garlic
1/4 tsp lemon zest
1/4 tsp salt
1/2 cup loosely packed mint leaves
2 tsp olive oil
Method:
Take the lamb chops, olive oil, torn mint, garlic, and pepper in a large, sealable plastic bag. Toss to coat the lamb chops and marinate in the refrigerator for about 2 hours. After 2 hours, remove the chops, wipe off excess marinade, and season with salt and freshly ground pepper. Broil chops on high until medium-rare, about 3 minutes per side. Remove and let them rest for 5 minutes.
Meanwhile, start making the gremolata. Crush garlic, lemon zest, and salt into a paste using the side of a large knife or a mortar and pestle. Then, take a small bowl and stir together garlic paste and mint leaves with olive oil. Transfer the chops to a serving plate, drizzle with mint gremolata, and garnish with fresh mint.
Perfect recipe for Valentine’s Day dinner!
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