Two irresistible recipes to celebrate Valentine’s Day

Royal Prestige brings a recipe for Turkish Risotto and Eggs for Valentine’s Day

Not sure what to make for Valentine’s Day dinner? Check out these two Royal Prestige recipes to make your day even better:

Turkish eggs

Time: 30 minutes

Yield: 1 serving

ingredients

Egg

• 2 large eggs
• 1 and a half cups of water
• ½ teaspoon of white vinegar
• A little bit of salt
• Toasted bread

Yogurt broth

• 1 cup of natural Greek yogurt
• 1 minced garlic clove
• Salt, to taste

chimichurri

• 1 chopped red jalapeno pepper
• 3 minced garlic cloves
• 1 teaspoon dried oregano
• ½ glass of red wine vinegar
• ½ cup finely chopped parsley
• ½ cup of olive oil
• salt to taste

red pepper sauce

• 2 tablespoons unsalted butter
• 1 tablespoon of olive oil
• 1 teaspoon of chili flakes
• 1 teaspoon smoked paprika

Garrison

• Slices of red jalapeno to taste
• Black pepper to taste

Method of preparation

Crack the eggs into separate Royal Prestige® bowls and set aside.

In a bowl combine all the ingredients for the yogurt sauce. Mix well. Reserve.

In another bowl, combine all the ingredients for the chimichurri. Mix well. Reserve.

In a saucepan combine all the ingredients for the chili sauce. Heat over medium heat.

Mix well and cook until boiling. Quickly transfer to a ramekin and set aside.

Clean the saucepan. Add water. Bring to a boil over medium-high heat.

Add the vinegar and a pinch of salt. Mix well. Reduce heat to low and mix to create a swirl.

Working quickly, add an egg and cook for 1 minute. Turn carefully and cook for another 2 minutes.

Carefully remove the poached egg and transfer to a napkin-lined plate. Repeat the previous steps with the remaining egg. Clean the saucepan one more time.

Add the yogurt mixture to the saucepan and the poached eggs.

Toss with the chimichurri and pepper sauce.

Decorate and serve.

Pumpkin risotto with dried meat

Time: 20 minutes

Yield: 4 servings

ingredients

• 2 cloves of garlic cut into cubes
• 1 cup of arborio rice
• 1 liter of chicken, vegetable or meat broth (homemade or tablet)
• 1/2 cup freshly grated Parmesan
• 30ml of white wine
• 200 g of desalted minced dried meat
• 150 g of Japanese pumpkin (cabotiá) cut into medium cubes and cooked
• 1 tablespoon of butter
• 7 ml of olive oil

Method of preparation

Dissolve the broth of your choice in 1 liter of water.

In a pan, over low heat, combine a drizzle of olive oil (about 5 to 7 ml), the garlic cloves and the arborio rice, mix until it becomes transparent.

Add the white wine and stir until it evaporates. Gradually add the broth, waiting for the rice to absorb before adding more. Use the kitchen spoon.

Finally, add the Parmesan, dried meat, pumpkin and butter, mix well and serve.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.