Valentine’s Day at home dinner menu

Avoid the stress of a restaurant reservation this Valentine’s Day with a romantic dinner date in the comfort of your own home. It’s the perfect opportunity to show off your cooking skills. But what if you’re not a chef? Don’t worry, we’ve got you covered with this very impressive, yet fool proof, Valentine’s Day dinner menu for you and your lover to enjoy a romantic night in.

To start…

Crumbed stuffed olives

Recipe and photo source @colesmagazine

Ingredients

• 24 large feta-stuffed green olives

• 1/2 cup Coles Brand plain flour

• 1 egg, lightly beaten

• 1 cup panko breadcrumbs

• Vegetable oil, for deep-frying

Method

1. Drain olives and pat dry with paper towel. Dust each olive in flour, shaking off excess. Lightly coat in egg and breadcrumbs. Place on a tray and refrigerate for at least 30 mins.

2. Heat oil in a large saucepan or deep-fryer over medium-high heat until a cube of bread sizzles on contact. Deep-fry olives for 1-2 mins, until golden and crisp. Drain on paper towel.

The main event…

Truffled mushroom pasta with burrata

Recipe and photo source delicousmagazine.co.uk

Ingredients

• 180-200g pappardelle

• Knob of butter

• 1 tbsp olive oil, plus a drizzle

• 200g mixed wild mushrooms, brushed to remove any grit

• Bushy rosemary sprig, leaves stripped and chopped

• 1 fat garlic clove, sliced

• Glug white wine or sherry

• 4 tbsp crème fraîche

• 3 tsp truffle oil

• 2 tbsp chopped flatleaf parsley

• 100g burrata ball

• ¼ black truffle shaved or sliced thinly (optional)

• Grated parmesan or vegetarian alternative to serve

Method

1. Cook the pasta in a large pan of salted boiling water until al dente. Drain lightly, reserving a cup of the cooking water.

2. Heat the butter and oil in a deep frying pan, then add the mushrooms, half the rosemary and a pinch of salt and pepper. Fry over a medium-high heat until the mushrooms are golden brown, then add the garlic and fry for 1 minute more.

3. Add the wine to the mushrooms, bubble for a minute, then stir in the crème fraîche, truffle oil and most of the parsley. Toss the pasta with the mushrooms in the pan to coat in the sauce, then add 1-2 splashes of pasta cooking water until it’s silky and saucy.

4. Serve the pasta and mushrooms with the burrata on a platter to share (or divide between 2 plates), topped with the shaved truffle, grated cheese, remaining herbs and an extra drizzle of olive oil.

And for dessert…

Mini Banoffee Tarts

Recipe and photo source taste.com.au

Ingredients

• 250g packet Arnott's Butternut Snap Cookies

• 300ml carton double cream

• small banana peeled, thinly sliced

Caramel

• 395g can sweetened condensed milk

• 70g (1/3 cup, firmly packed) brown sugar

• 50g butter

Method

1. Place 4 biscuits around the edge of a microwave turntable. Cook on high for 50 seconds or until soft. Use a rolling pin to roll out each biscuit until slightly thinner. Press into four 40ml (2-tablespoon) capacity patty pans. Repeat with remaining biscuits.

2. To make the caramel, use a wooden spoon to stir the condensed milk, sugar and butter in a medium saucepan over low heat, without boiling, for 15 minutes or until the mixture thickens.

3. Divide the caramel among biscuit bases. Place in the fridge for 30 minutes to chill.

4. Top with whipped thickened cream and banana.

So, grab your favourite beverage and share the love with these romantic recipes. Whether you are heading out with your partner this Valentine’s Day or having a night in at home, we hope this blog has inspired you to get in the kitchen and to try something new. Happy cooking!