Valentine’s Day has just passed but let’s not reserve the expression of our appreciation for those we love, for only once in a year. A romantic dinner with your loved one should be enjoyed throughout the year!
If you’re sick and tired of thinking about which new restaurant is worth a visit, perhaps a home-cooked meal would be a good change. Plus, putting your heart and soul into a meal is one of the best ways to say “I Love You”.
So… Where do you start? Here’s a main course recipe that is easy to make and does not require much of your time. Also, the day would not be complete without dessert so be sure to try out our dessert recipe below!
SHRIMP CARBONARA PASTA
| INGREDIENTS | |
|---|---|
| 3 large | Free-range egg yolks |
| 200 g | Dried spaghetti |
| 40 g | Parmesan cheese, finely grated (plus extra to serve) |
| 4 slices | Pancetta, diced (you can also replace it with bacon) |
| 2 cloves | Garlic, smashed |
| 100 g | Medium shrimps, peeled and deveined |
| ½ tsp | Dried basil |
| ½ tsp | Dried oregano |
| 2 tbsp | Fresh parsley, chopped |
| 2 tbsp | Extra virgin olive oil |
| Kosher salt and freshly ground black pepper, to taste | |
Methods
- In a bowl, put the egg yolks, finely grated Parmesan, season with pepper, then mix well with a fork and put to one side.
- Cook the spaghetti in a large pan of boiling salted water for 7-8 minutes or until al dente.
- Meanwhile, in a large skillet fry the pancetta or bacon over medium- high heat until crispy.
- Add the smashed garlic into the pan for a minute and leave it to flavour the oil.
- Pick out and discard the garlic from the pan.
- Once the spaghetti is done, reserve some of the cooking water.
- Next, toss the spaghetti over the heat and add in the dried basil and oregano. Allow it to really soak up the flavours for a couple of minutes, then remove the pan from the heat.
- Subsequently, add a splash of the cooking water over the spaghetti then pour in the egg mixture. The pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s lovely and glossy.
- Serve with some grated Parmesan and an extra twist of pepper.
STUFFED STRAWBERRIES
| INGREDIENTS | |
|---|---|
| 1 dozen | Large fresh strawberries |
| ¼ cup | Cream cheese, softened |
| ½ cup | Confectioners’ sugar |
| ¼ tsp | Vanilla extract |
| ¼ cup | Grated chocolate, optional |
METHODS
- Remove stems from strawberries and cut a deep “X” in the tip of each strawberry.
- Next, gently spread the strawberries open.
- In a small bowl, beat the cream cheese, confectioners’ sugar and extract until light and fluffy.
- Pipe or spoon about 2 teaspoons of the cream frosting into each strawberry.
- If desired, sprinkle with some shaved chocolate.
- Chill in the refrigerator before serving.
- Enjoy!
TIP: Along with the shaved chocolate, you can also sprinkle some crushed nuts such as macadamia, almond or even hazelnut for some crunch.
