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Three Simple Delicious Recipes For A French Meal For St. Valentine's Day
By Corina Clemence
When you prepare your own meal for Valentine's Day, love radiates from your heart, pours into the food and gives it the magical quality that ignites the soul. When you serve your Valentine an elegant meal do it with some attractive candles, good champagne or wine if you like, and a warm and loving smile. Remember the real aphrodisiac is you!
Cream of Courgette soup with tarragon
Ingredients:
1 large tablespoon creme fraiche
1/2 teaspoon of crushed peppercorns
2 sprigs of tarragon washed and drained
500 g small courgettes (zucchini) firm and a shiny green
1 chicken bouillon (stock) cube
salt to taste
Wash trim and slice the zuchinnis/courgettes. Fill a saucepan with 1 and a half cups of water, add the stock/bouillon cube and bring to the boil. Add the sliced courgettes/zuchinnis. Cook for 15 minutes. Transfer to a blender, add the peppercorns, and salt, creme fraiche, and then blend. Pour into soup bowls and add the sprigs of tarragon as a garnish.
Tagliatelle with pancetta and sage
Ingredients:
3 tablespoons olive oil
4 slices pancetta ham
2 tablespoons butter
Half a bunch fresh sage washed and drained
200 grams fresh tagliatelle pasta
60 grams of grated parmesan cheese
2 tablespoons ricotta cheese
Saute the pancetta and drain on paper towel. Heat 2 tablespoons of the olive oil in a frying pan and add the sage leaves and saute for 1 minute. Drain. Cook the pasta according to the instructions with 1 tablespoon of oil added to the water to keep the pastra strands separate during cooking. Drain and add the ricotta and butter. Stir together. Heap the pasta on two plates and top each pile with the pancetta, sage leaves, grated Parmesan, salt and
pepper. Serve immediately.
Chocolate Heart with Raspberries
Ingredients:
1 teaspoon raspberry liqueur
1 tablespoon plain flour
100 grams bitter chocolate
100 grams of granulated sugar
150 grams fresh raspberries
100 grams unsalted butter
3 eggs
Icing sugar to decorate
Preheat oven to 300F or 150C
Separate the egg yolks from the whites. Melt the chocolate in a bain-marie. Remove from the heat and whisk in the egg yolks,sugar,raspberry liqueur, butter and flour. Whisk the egg whites until stiff and then fold into the chocolate mixture. Butter a heart-shaped or round cake tin. Pour the mixture into the tin and bake for 40 minutes. The cake should be slightly runny in the centre. If using a round cake tin then cut a piece of cardboard into a heart-shaped pattern approximately the same size as the cake tin. Remove the cake from the tin and place the heart shaped pattern on top and use a sharp knife to cut out a heart. Cool. Wash and drain the fresh raspberries. Just before serving, arrange the raspberries in an even way over the top of the cake. Sprinkle with icing sugar (use a tea strainer) and serve immediately. Article Source: http://articlecrazy.com Corina Clemence runs a romantic fairytale luxury chateau near Blois, for up to 15 people perfect for touring vineyards, chateaux and relaxing. Hire a castle in France. Rent castle France. www.loirechateau.com
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