Wednesday, 13 February 2013

Valentine's Day Menu

Veal with Persillade and Wilted Spinach


200g truss cherry tomatoes
2 tsp olive oil
20g unsalted butter
6 veal escalopes* (about 75g each)
3 cups baby spinach leaves
20g unsalted butter
1 small eschalot, finely chopped
1 small garlic clove, finely chopped
2 tbs lemon juice
2 tbs finely chopped flat-leaf parsley leaves


Step 1

Preheat the oven to 200°C.
Step 2
Place the cherry tomatoes on a small baking tray and drizzle with the olive oil, then season with sea salt and freshly ground black pepper. Place in the oven and roast the tomatoes for about 12 minutes or until skins begin to blister. Turn oven off and leave tomatoes in the oven to keep warm.
Step 3
Melt the butter in a large frypan over medium-high heat. When it starts to froth but before it browns, add the veal and cook, in batches, for about 30 seconds on each side or until browned.
Step 4
Transfer the veal to a warm plate and cover with foil to keep warm.
Step 5
Add the spinach to the hot frypan with 2 tablespoons water. Stir continuously over high heat until spinach leaves just start to wilt. Discard pan juices and transfer leaves to a plate with the veal. Cover with the foil to keep warm.
Step 6
For the persillade, melt butter in same pan, then add eschalots and garlic, and cook, stirring, for about 3 minutes or until soft. Add juice and 2 tablespoons water, and simmer for 1 minute. Remove from the heat and stir in parsley.
Step 7
Arrange veal, spinach and tomatoes on a platter or between 2 plates, and drizzle veal with the persillade.

Watercress and Fig Salad


1/4 cup (45g) hazelnuts
1/3 cup (80ml) balsamic vinegar
2 cups watercress sprigs
2 ripe figs, broken into quarters
1 tbs hazelnut oil (see note)


Step 1
Preheat oven to 200°C. Place hazelnuts in a roasting pan and cook for 5 minutes or until toasted. Place hazelnuts in a clean tea towel and rub to remove skins (this is easiest when hazelnuts are still warm). Cut hazelnuts in half and set aside.
Step 2
Meanwhile, place vinegar in a small saucepan over high heat. Bring to the boil. Reduce heat to medium-high and simmer for 5 minutes or until reduced to 1 1/2 tbs. Set aside to cool.
Step 3
Arrange watercress sprigs, figs and hazelnuts on serving plates. Drizzle with balsamic reduction and hazelnut oil and serve immediately.

Chocolate Strawberries


150g milk chocolate
150g dark chocolate
150g white chocolate
750g large strawberries, washed, dried


Step 1
Line a baking tray with baking paper. Break milk chocolate into even pieces. Place into a heat-proof bowl.
Step 2
One-third fill a saucepan with water. Bring to the boil over high heat. Reduce heat to low. Place chocolate bowl over saucepan (don't let bowl touch water). Stir with a metal spoon until smooth.
Step 3
Dip one-third of the strawberries into chocolate. Place onto tray. Repeat with dark and white chocolate. Refrigerate until set.

Sparkling Strawberry Cocktail


30ml strawberry liqueur
2 large strawberries, washed, hulled, sliced
1 x 200ml btl chilled dry sparkling white wine


Divide the liqueur and strawberries evenly between 2 serving glasses.
Top each glass with the sparkling wine to serve.

See loads of other recipes for Valentine's Day at Taste.


  1. yummy & thank you so much for preparing this kind of post coz I am thinking for one! Happy Valentines Day to you, pass by mine to check-out my post . . .

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  2. Wow ,great Idea! Looks delicious <3

    Happy Valentine´s Day :)

  3. Thank you so much for your comment on my blog. I would love to follow each other especially after reading this blog. This looks really good - mouthwatering.
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  4. Oh wow, how pretty is that! Happy Valentine's Day!!

  5. Seems delicious yuuuuumi


    Coline !

  6. Wow! What a menu, just the first dish alone would be plenty for me! Bravo!

  7. Wow delicious!!!I'm following you.

  8. wow! I need to taste chocolate strawberries =P

  9. Great recepies :)

    Would you like to follow each other? Tell me on my blog or e-mail please :)

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  10. Everything looks so delicious. Beautiful blog you have. I'm following


Feel free to leave a comment. I try to read them all so post suggestions and ideas too!