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By : Corina Clemence When you cook for Valentine's Day, love radiates from your heart, seeps 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 beautiful 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 chicken bouillon (stock) cube 1 large tablespoon creme fraiche 2 sprigs of tarragon washed and drained 1/2 teaspoon of crushed peppercorns 500 g small courgettes (zucchini) firm and a shiny green salt to taste Wash trim and slice the zuchinnis/courgettes. Fill a pan with 1 1/2 cups of water, add the bouillon/stock cube and bring to the boil. Add the sliced courgettes/zuchinnis. Cook for 15 minutes. Transfer to a blender, add the creme fraiche, and salt, peppercorns, and then blend. Pour into soup bowls and add the sprigs of tarragon as a garnish. Tagliatelle with sage and pancetta Ingredients: 60 grams of grated parmesan cheese 2 tablespoons butter 4 slices pancetta ham 2 tablespoons ricotta cheese 200 grams fresh tagliatelle pasta 3 tablespoons olive oil Half a bunch fresh sage washed and drained 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 directions with 1 tablespoon of oil added to the water to keep the strands of pasta separate during cooking. Drain and add the butter and ricotta. 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 tablespoon plain flour 3 eggs 150 grams fresh raspberries 100 grams unsalted butter 100 grams of granulated sugar 1 teaspoon raspberry liqueur 100 grams bitter chocolate 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 raspberry liqueur, butter,sugar,egg yolks and flour. Whisk the egg whites until stiff and then fold gently into the chocolate mixture. Butter a heart-shaped or round cake tin. Pour the mixture into the tin and bake for forty minutes. The cake should be slightly runny in the middle. 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 template 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 evenly over the top of the cake. Sprinkle with icing sugar (use a tea strainer) and serve immediately. Corina Clemence runs a romantic fairytale luxury chateau near Blois, for up to fifteen people perfect for visiting vineyards, chateaux and relaxing.http://www.loirechateau.com Rent castle France. Hire castle France Loire Valley. |
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