Make your evening with your loved one extra special with these delicious recipe options
Who doesn’t love being surprised by a romantic dinner, right? Whether it’s a special date or even just any day, a different meal with your partner can be an incredible moment. But which recipe to prepare for the occasion? Here are six suggestions for perfect dishes for these moments:
Parisian Mushroom Fettuccine
Time: 30 minutes
Performance: 5 portions
Difficulty: easy
Ingredients:
- 1 package of fettuccine (500g)
- Chopped chives to decorate
Sauce
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 1 chopped onion
- 150 g of sliced ​​Parisian mushrooms
- 150 g of sliced ​​shimeji mushrooms
- 1/2 cup (tea) soy sauce
- 1 jar of cream (300 g)
- Salt and chopped chives to taste
Method of preparation:
Cook the macaroni according to package directions. Run and book. For the sauce, heat a pan with the butter and olive oil and fry the onion until soft. Then add the mushrooms and fry over high heat for 3 minutes. Add the shoyu and cook for another 3 minutes. Add the cream, season with salt, the chives to taste and mix. Turn off the heat, mix with the cooked pasta and transfer to a plate. Finally, garnish with chopped chives and serve immediately.
Shrimp risotto
Time: 30 minutes
Performance: 6 portions
Difficulty: easy
Ingredients:
- 4 tablespoons of olive oil
- 1 grated medium onion
- 3 chopped skinless and seedless tomatoes
- 200 g of prepared tomato sauce
- 1 kg of medium prawns
- 4 cups cooked white rice
- Salt and black pepper to taste
- Grated Parmesan for dusting
- 1/2 cup chives (for garnish)
Method of preparation:
Heat the oil in a pan, fry the onion, add the chopped tomatoes, the tomato sauce, salt and pepper and cook for 5 minutes over medium heat. Stir in the prawns, cook for another 5 minutes and add the cooked rice. Transfer the risotto to a baking dish, sprinkle with grated Parmesan and garnish with the chopped chives.
2 cheese fondue
Time: 30 minutes
Performance: 8 portions
Difficulty: easy
Ingredients:
- 1 glass of dry white wine
- 1 box of cream (200g)
- 200 g of grated emmental
- 200 g of grated gruyere
- Ground black pepper and grated nutmeg to taste
- 1 clove of garlic cut in half
- 1 cubes of Italian bread
- 300 g of sliced ​​\u200b\u200bboiled sausage
Method of preparation:
Bring a pan over low heat with the wine until it boils. Add the sour cream and mix. Add the cheeses, pepper, nutmeg and cook until the cheeses melt. Reserve. Pass the garlic inside the fondue pot, rubbing it. Pour the cream cheese into this pan and place it on the réchaud. Keep warm and serve with bread and sausage at your family dinner.
Cannelloni with ham and 4 cheeses
Time: 40 minutes
Performance: 12 units
Difficulty: easy
Ingredients:
- 1 and 1/2 cups shredded mozzarella
- 1 cup of grated provolone
- Salt, black pepper and oregano to taste
- 1 cup (tea) of Catupiry® curd
- 12 fresh lasagna
- 12 slices of ham
- 1 can of tomato sauce
- 1 box of cream (200g)
- 50 g of grated parmesan
Method of preparation:
In a bowl mix the mozzarella, provola and ricotta. Season with oregano and mix to form a dough. In each lasagna put 1 slice of ham and a portion of cheese. Roll up like crazy and book. Mix the tomato sauce with the cream and season with salt and pepper. Spread a little sauce in a large refractory, arrange the cannelloni, cover with the remaining sauce, sprinkle with the Parmesan cheese and bake in a medium, preheated oven for 20 minutes. Serve immediately.
rump in Madeira sauce with cassava purée
Time: 1 hour
Performance: 4 portions
Difficulty: easy
Ingredients:
- 4 beef steaks
- 2 crushed garlic cloves
- Salt and black pepper to taste
- 4 tablespoons of olive oil
- 3 tablespoons of butter
- 1 tablespoon of wheat flour
- 1/2 glass of dry red wine
- 1 tablespoon powdered meat seasoning
- 1 cup of water (tea)
- 1/2 cup mushrooms (sliced)
cassava puree
- 1 kg of peeled cassava
- 2 liters of boiling water
- 1 box of cream (200g)
- salt to taste
Method of preparation:
Season the steaks with garlic, salt and pepper. In a heavy-bottomed skillet, heat the oil over high heat and brown the steaks on both sides. Remove and reserve.
In the same pan, melt the butter over medium heat, sprinkle in the flour and stir. Pour in the wine, seasoning, water and cook over low heat, stirring until slightly thickened. Add the mushrooms, stir and drizzle the steaks with the sauce.
For the puree, cook the cassava in boiling water until soft, over medium heat. Drain, pass through the juicer, add to the cream and season with salt. Serve the meat with the sauce accompanied by the puree, to taste, decorating with sprigs of parsley.
Chicken medallion with cheese
Time: 20 minutes
Performance: 6 portions
Difficulty: easy
Ingredients:
- 1 kg of diced chicken breast
- 2 teaspoons chicken broth powder
- 400 g of sliced ​​bacon
- 1/4 cup oil (tea)
- 1 cup of cream cheese (200 g)
- 1/2 cup (tea) of milk
- 50 g of grated parmesan
Method of preparation:
Drizzle the chicken with the chicken stock, wrap it in bacon slices and secure with a toothpick. Heat the oil in a pan over medium heat and fry the medallions until golden brown. Run and book.
To the remaining fat in the pan, add the ricotta, milk, Parmesan and heat over medium heat, stirring until a creamy sauce forms. Turn the heat off, transfer some of the sauce to a platter, arrange the medallions and drizzle with the remaining sauce. To serve.
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Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
