Valentines Day special !!

We believe the way to a man's heart is definitely through his stomach!! Celebrate the season of love with the universal language of love – Food. Try cooking some exotic, yet simple recipes for your valentine this season.  This is our guide to surprise your spouse with this quick romantic three-course meal this Valentine's Day !! 

Love Potion

·         Champagne

·         2 tablespoons fruit puree (raspberry, passion fruit, blood orange, peach, pomegranate)

Directions:

Spoon the puree into a champagne flute and pour champagne on top. How easy is that!

Stuffed With Love-Shrooms

·         12 gourmet stuffing mushrooms (Washed with stems removed and set aside)

·         1/2 cup white wine

·         2 tablespoons minced garlic

·         1 tablespoon olive oil

·         1 chopped onion

·         Half a bunch spinach

·         1 cup breadcrumbs

·         1 tablespoon dried parsley

·         1/4 cup fat-free mayonnaise

·         3 slices cheese

·         salt and pepper

Directions:

·         Arrange Mushrooms in a large glass casserole dish, set aside.

         Preheat oven to 350 degrees.

·         In a pan, sauté mushroom stems, spinach, garlic, and olive oil for about 3- 4 minutes.

·         Add wine and continue to sauté for about 5-10 minutes.

·         Remove mixture from heat and place in a bowl.

·         Stir in bread crumbs, chopped onions, parsley, mayo and cheese. Mix well.

·         Scoop small amounts of mixture into each mushroom cap. Bigger caps will need more of the mixture.

·         Sprinkle tops with salt and pepper.

·         Cut  cheese slices into fourths. Place small pieces of onto each mushroom cap.

·         Cook in oven uncovered for 20-35 minutes. The bottom of the casserole dish will be wet when mushrooms are ready, and the cheese on top should be brown and bubbly.

Shrimp Alfredo

·         1 lb large shrimp, shelled and deveined

·         1/4 cup minced shallot

·         2 minced garlic cloves

·         1/4 cup butter

·         1/2 lb fusilli pasta, cooked al dente

·         4 large egg yolks

·         1 cup half-and-half

·         1/2 cup freshly-grated parmesan cheese

·         2 teaspoons minced parsley

Directions:

·         In a large skillet, cook the shrimp, the shallot and garlic in the butter over moderate heat, stirring, for 3-4 minutes, or until shrimp are just firm to touch and opaque.

·         Reduce heat to moderately-low and stir in the pasta.

·         In a bowl, beat together the yolks, half and half and the Parmesan.

·         Add the egg mixture to the shrimp mixture and cook until the sauce is thickened, tossing all the while so the egg doesn’t curdle, about 3-4 minutes.

·         Do not let sauce boil.

·         Stir in parsley and salt and pepper to taste.

Serve with Love!!

Strawberry dipped chocolate

·         6 ounces semisweet chocolate

·         3 ounces White chocolate

·         1 pound strawberries with stems (about 20), washed and dried

·         Wax Paper

·         Microwave safe bowl to melt the chocolate

·         Optional:  Nuts, sprinkles or small chocolate chips to dip them in.

Directions:

·         Wash and dry all the strawberries.  Make sure they are completely dry before you start melting the chocolate.

·         Melt the chocolate in a microwave safe bowl.  Be sure to only heat the chocolate for 30 seconds at a time so you don’t burn it.  You will heat the white chocolate in a separate bowl.

·         Lay out a long sheet of wax paper.

·         Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl.

·         Optional:  Dip them in Nuts, Sprinkles or small chocolate chips.

·         Set strawberries on the parchment paper.

·         Repeat with the rest of the strawberries.

·         Finally, dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.

·         Allow about 30 minutes for the chocolate to set and then enjoy!