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When you cook 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 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 large tablespoon creme fraiche 1 chicken bouillon (stock) cube 1/2 teaspoon of crushed peppercorns 2 sprigs of tarragon washed and drained 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 stock/bouillon cube and bring to the boil. Add the sliced courgettes/zuchinnis. Cook for 15 minutes. Transfer to a blender, add the and salt, peppercorns, creme fraiche, and then blend. Pour into soup bowls and add the sprigs of tarragon as a garnish. Tagliatelle with sage and pancetta Ingredients: 200 grams fresh tagliatelle pasta 2 tablespoons butter 4 slices pancetta ham 3 tablespoons olive oil 60 grams of grated parmesan cheese 2 tablespoons ricotta cheese 1/2 bunch fresh sage washed and drained Saute the slices of pancetta and drain on paper towel. Heat 2 tablespoons of the olive oil in a 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 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 teaspoon raspberry liqueur 100 grams bitter chocolate 100 grams of granulated sugar 3 eggs 1 tablespoon plain flour 150 grams fresh raspberries 100 grams unsalted butter Icing sugar to decorate Preheat oven to 150C or 300F Separate the egg yolks from the whites. Melt the chocolate in a bain-marie. Remove from the heat and whisk in the butter,egg yolks,sugar,raspberry liqueur 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 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 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 evenly over the top of the cake. Sprinkle with icing sugar (use a tea strainer) and serve immediately.
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