DINNER FOR TWO: AWESOME RECIPES FOR TWO

To plan a dinner date might be a bit stressful. And adding to this amount stress might be being able to pick the right recipes. Today we’ll be talking about some really awesome recipes to choose from when planning a dinner date.

First we have to consider 4 main parts: The appetizer, Main dishes, dessert and what to drink. So Today guys we’ll be talking about choosing your recipes on this 4 main scale.

THE APPETIZER

This is the first dish at the dinner so you have to be careful in choosing this recipe. It has to be light. You have to careful when choosing this so as not to spoil the whole mood you’ve set. Here is an example of an appetizer that would fit

THE VOILET CREAM

Violet-cupcake-recipe

INGREDIENTS

  • 2 Gelatine Leaf
  • 150ml double cream
  • 150ml milk
  • 100g golden caster sugar
  • ½ teaspoon violet essence
  • Violet and pink food coloring
  • 85g Dark chocolate
  • Crystallized roses and violets
  • Shortbread, to serve

PREPARATION

  • Soak the gelatin in a bowl of cold water and set aside. Bring the cream, milk and sugar to the boil. Stir and dissolve the sugar, then take off the heat and add the violet essence. NB: If you choose to color the creams, add the colorings, a tiny drop at a time, until it is as violet as you like it. Gently squeeze the excess water from the gelatin, then stir it into hot cream until dissolved completely. Pour into 2 glasses {the martini glasses looks really cute} and leave to set in the fridge overnight.
  • The next Day, gently melt the chocolate over a pan of simmering water, or in the microwave. Leave to cool a little, then gently zigzag over the top of the set cream mixture in the glasses. Return to the fridge for the chocolate to set.
  • To serve, sprinkle with the crystallized roses and violets. Serve with the short bread on the side.

THE MAIN DISHES

You have a wide varieties of dishes to choose from when it comes to picking the main dishes. Choosing according to your convenience, but if you choose to try something new, below are some of my examples that best fit the main dishes:

THE EASY BAKED CHICKEN AND POTATO

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INGREDIENTS

  • 2 boneless skinless chicken breast halves
  • 2 tablespoons Dijon mustard
  • ½ cup bisquick heart smart mix or original bisquick mix
  • ¾ pound small red potato, cut into fourths
  • 1 small red or green bell pepper, cut into ½ inch pieces
  • 1 small onions cut into 8 wedges
  • Cooking spray
  • 2 tablespoons grated parmesan cheese- if desired
  • ½ tablespoon paprika

PREPARATION

  • Heat oven to 400 Degree Fahrenheit. Spray baking dish, Precisely 13 X 9 X 2 inches with cooking spray
  • Brush chicken with 1 tablespoon of the mustard, then coat with Bisquick mix. Place 1 chicken breast in each corner of pan. Place potatoes, bell pepper and onion in the center of the pan; brush vegetables with remaining mustard. Spray chicken and vegetables with cooking spray; sprinkle evenly with cheese and paprika.
  • Bake 35 to 40 Minutes, stirring vegetables after 20 minutes, until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

SPAGHETTI WITH FRESH TOMATO SAUCE

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INGREDIENTS

  • 200g Spaghetti
  • 1 Red chilli, deseeded and finely chopped
  • 2 Shallot, finely chopped
  • 1 teaspoon extra virgin olive oil
  • Zest 1 lemon
  • 1 teaspoon red wine vinegar
  • 2 teaspoon caster sugar
  • 300g tomato, diced
  • 125g ball mozzarella or burrata, torn into pieces
  • Handful of basil leave, torn, to serve

PEPARATION

  • Cook the pasta following pack instructions. Meanwhile, put the chilli shallots, oil, lemon zest, vinegar, sugar and tomatoes into a big mortar. Add a good amount of sea salt and freshly ground black pepper and bash everything together
  • Drain the pasta and toss together with the tomato mixture and mozzarella. Scatter over the basil and serve immediately.

PAN-FRIED SEA BASS WITH PUTTANESCA SAUCE & CELERIAC CHIPS

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INGREDIENTS

3 teaspoon olive oil

1 onion, finely chopped

Pinch dried chilli flakes

3 Garlic clove, finely chopped

400g can chopped tomato

1 teaspoon small caper or 1 teaspoon large carpers, chopped

6 pitted green olive, roughly sliced

250g celeriac, peeled and cut into thin batons

200g kale, roughly chopped

Knob of butter

Squeeze of lemon

2 sea bass fillets, skin lightly scored

Small handful parsley, chopped

PREPARATIONS

  • Heat 1 teaspoon of the oil in a frying pan. Tip in the onion, garlic and chilli flakes and cook over a low heat for 10mins until soft. Add tomatoes and ¼ can of water and cook for 8mins until thick, then stir through the capers and olives. Can be done earlier in the day and chilled.
  • Meanwhile, heat oven to 220c/200c fan/gas7. Put the celeriac on a non-stick baking sheet. Add another 1 teaspoon of oil, season and mix with your hands. Spread into a thin layer and roast for 25mins, stirring once, until golden and tender.
  • Put kale in a steamer and cook for about 5 mins until tender. When done, pop a knob of butter on top, squeeze over a little lemon juice and season.
  • Heat the remaining oil in a non-stick frying pan. Season the fish fillets, then put in the pan, skin side down. Cook for 3-4 mins until the skin is golden and the fish is almost cooked through. Turn and cook for1-2 mins more, depending on the thickness of the fillets.
  • Meanwhile, heat the sauce through season and add the parsley. Spoon the sauce onto 2 plates, top with the fish and serve with celeriac chips and kale.

DESSERT

POACHED APRICOTS WITH ROSEWATER

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INGREDIENTS

50G golden caster sugar

400g ripe apricot, halved and stoned

Few drops rose water

Greek yoghurt, to serve

Handful of pistachios, roughly chopped, to serve

PEPARATION

Put sugar into a medium pan with 150ml water. Heat gently until the sugar dissolves, then add the apricots and simmer for 15mins until soft. Take off the heat, splash in the rosewater and leave cool. Spoon into glasses to serve, topped with a few dollops of the yoghurt and scattering of Nuts

DRINKS TO APPEAL

Accompany the whole menu with either Fruit juice, Fruit wines or Red wines.

Thank you for reading this article, I hope you have fun preparing this dishes for your loved partner. Checkout more of articles and bookmark our webpage at http://www.woolounge.net Have a nice day guys!

AUTHOR

DAMI EMMANUEL

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