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3 Great meals to impress a date
Do you have a hot date this Saturday evening and don’t know what to cook? We’ve collected a set of meals you can put together to impress your date. Follow these simple recipes, you’ll be amazed at how good the meals prove to be once ready.
Pasta with Shrimps & Spinach
6 cherry tomatoes, split in halves
170g shucked oysters (optional)
185g shrimp, peeled and deveined
1 1/2 garlic cloves, sliced
1 habanero chili, chopped, seeds and ribs removed (or to taste)
1 tsp. salted capers, rinsed
113g yellow heirloom tomatoes, cut into 1/2-inch cubes
280g red tomatoes, cut into 1/2-inch cubes
3 tbsp. shaved Parmesan cheese
1. Preheat the oven to 250°F / 121°C
2. Place cherry tomatoes on a baking sheet & bake for 30 minutes.
3. Boil a large pot of salted water – when boiled, add spaghetti & cook until Al-Dente(around 8 minutes)
4. If using oysters, bring a small pan of water to boil, stir in oysters, remove the pan from the burner & let it stand for 3 minutes, then drain the oysters & set them aside.
5. Heat 1tbsp of olive oil in a large skillet over medium heat.
6. Cook the shrimps until their color changes.
7. In another pan, heat the remaining olive oil & add Pine nuts, garlic, chili & sauté until golden.
8. Add some lemon juice & sugar to the above pan.
9. Now stir in spinach, capers, cubed tomatoes and spaghetti. Let it cook for around 5 minutes
10. Finally toss in the shrimps & oysters. Top with Parmesan, Arugula, Basil & cherry tomatoes.
3/4 cup(s) vegetable broth, or reduced-sodium chicken broth
200g whole-wheat fettuccine
2 tsps cornstarch, mixed with 1 tbsp water
2 tbsp reduced-fat sour cream
1 tsp freshly grated nutmeg
1/8 tsp freshly ground pepper
3/4 cup freshly grated Parmesan cheese
1 tbsp chopped fresh parsley
1. Boil a large pot of salted water – when boiled, add fettuccine& cook until Al-Dente(around 8 minutes)
2. In a small saucepan heat 1tbsp olive oil over medium heat then add garlic & broth until they feel soft.
3. Now blend the garlic & broth until mixture is consistent.
4. Put the mixture in a pan & add cornstarch, mix it until the mixture becomes thick. Remove from heat & mix in the sour cream, nutmeg & pepper. Now put the pan over small heat again for about 2 minutes.
5. In a large bowl, put the fettuccine, then mix in the sauce & sprinkle over the grated parmesan and the chopped parsley.
Desert: Mocha Pots de Crème
42g unsweetened chocolate, finely chopped
1/2 tsp instant espresso powder
Whipped cream, for garnish
Chocolate shavings (optional), for garnish
1.Preheat the oven to 300°F / 150°C
2. Boil some water in a kettle
3. In a medium sized saucepan, bring the cream & sugar to simmer, then remove from heat & add espresso & unsweetened chocolate. Let stand & stir until chocolate & espresso melt in the creamy mixture.
4. Whisk in the Yolks & vanilla.
5. Pour the creamy chocolaty mixture into small custard bowls. Place these into a baking pan & pour the hot water from the kettle into the baking pan. The water should come up to half the height of the bowls.
6. Bake for 25 minutes & let them cool. Serve warm and soft, optionally put some whipped cream & chocolate shavings on their top.
Before the actual date, we suggest you to practice by cooking these meals at least one time before the actual date.
