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Three Simple Romantic Recipes For A French Dinner |
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When you cook love radiates from your heart, seeps into the food and gives it the magical quality that ignites the soul. When you serve an elegant meal do it with some beautiful candles, good champagne or wine if you like, and a warm and loving smile.
Cream of Zuchinni soup with tarragon
Ingredients:
1/2 teaspoon of crushed peppercorns
2 sprigs of tarragon washed and drained
1 large tablespoon creme fraiche
1 chicken bouillon (stock) cube
500 g small courgettes (zucchini) firm and a shiny green
salt to taste
Wash trim and slice the courgettes/zuchinnis. Fill a pan with 1 and a half cups 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 creme fraiche, peppercorns, and salt, and then blend. Pour into soup bowls and add the sprigs of tarragon as a garnish.
Tagliatelle with pancetta and sage
Ingredients:
200 grams fresh tagliatelle pasta
1/2 bunch fresh sage washed and drained
4 slices pancetta ham
3 tablespoons olive oil
60 grams of grated parmesan cheese
2 tablespoons butter
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 directions with 1 tablespoon of oil added to the water to keep the pastra strands separate during cooking. Drain the pasta 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:
100 grams bitter chocolate
150 grams fresh raspberries
100 grams unsalted butter
1 tablespoon plain flour
1 teaspoon raspberry liqueur
100 grams of granulated sugar
3 eggs
Icing sugar to decorate
Preheat oven to 150C or 300F
Separate the egg yolks from the whites. Melt the chocolate in the top of a double boiler. Remove from the heat and whisk in the sugar,raspberry liqueur,egg yolks, butter 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 template approximately the same size as the cake. 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 respberries. Just before serving, arrange the raspberries evenly over the top of the cake. Sprinkle with icing sugar (use a tea strainer) and serve immediately. |
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