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 Here are some amazing Recipes

Perfect For a Romantic Dinner for 2

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 Here are some amazing Recipes

Perfect For a Romantic Dinner for 2

Just click the

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And it take you to the Recipe.

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and it take you back to the list.

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Potato Roses

Eggplant

Parmesan

Chocolate

Covered

Strawberries 

Mary Me Chicken

Potaoe Roses

Potato Roses

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Ingredients:

  • 400 g floury potatoes, to mash

  • 1 egg yolk

  • 550 g small potatoes for the rose petals

  • 3 tbsp olive oil + a little extra for oiling the tin

  • Pinch of salt and pepper, to taste

Directions:​

  1. Peel the 400g of potatoes for mashing. Cut into small dice, rinse and place in a saucepan, and cover with cold water. Bring to the boil and simmer for 15-20 minutes until soft.

  2. Drain well, and mash thoroughly. Allow to cool for a few minutes, then add the egg yolk and mix well. Set aside.

  3. Meanwhile, scrub the small potatoes thoroughly and slice thinly. The slices should be no more than 2-3mm thick.

  4. Place the potato slices into a bowl with the olive oil, salt and pepper and mix thoroughly so that all the slices are coated in the oil.

  5. Preheat the oven to 180°C (350°F).

  6. Brush the inside of each of 10 holes in a 12-hole muffin tin with oil. Divide the mashed potato between the oiled holes.

  7. Now, lay out about 10 slices of potato in a row, overlapping the slices. Start at one end and carefully roll them up, then push the rolled up sliced into the mashed potato in one of the holes. If necessary, arrange a few more slices around the edge to finish the 'rose'.

  8. Repeat with the remaining slices to make 9 more roses.

  9. Bake at 180°C (350°F) for around 45 minutes until cooked, golden and crispy. Serve at once!

Eggplant

Parmesan

Eggplant Parmesan
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Ingredients:

  • 2 pounds eggplant (about 2 medium sized eggplant)

  • salt

  • 1/2 cup flour

  • 3 large eggs

  • 2 cups panko bread crumbs

  • 1 cup grated parmesan cheese (divided)

  • 1 Tablespoon Italian seasoning

  • 4 cups homemade marinara sauce (or store-bought)

  • 3 cups mozzarella cheese (shredded)

  • Fresh chopped basil for garnish

Directions:

  1. Slice eggplant ½ inch thick creating 15 slices. Lay the eggplant on a baking sheet, sprinkle with salt, and let them sweat all of the bitter liquid for 30-45 minutes. Pat with a paper towel to dry.

  2. Preheat oven to 375 degrees. In a small bowl add the flour, another small bowl add the Panko, ¾ cup parmesan cheese, and Italian seasoning. In the last small bowl whisk together the eggs.

  3. Line a baking sheet with parchment paper. Dip the eggplant first in the flour, second in the egg, and last in the Panko. Lay in an even layer on the baking sheet.

  4. Bake for 25-30 minutes flipping halfway through and bake until crispy and brown.

  5. In a 9×13 inch baking dish spread ½ cup of the marinara in the bottom. Lay half of the eggplant on top of the sauce. Top with 2 cups of marinara sauce and 1 cup of mozzarella cheese. Repeat the layer and end with mozzarella cheese and sprinkle ¼ cup grated parmesan on the very top.

  6. Bake for 20-25 minutes or until cooked throughout and the cheese is bubbly. Serve with chopped basil for garnish if desired.

Mary Me Chicken

Directions:

1. Preheat oven to 375°.

2. In a large oven-safe skillet over medium-high heat, heat oil.

3. Season chicken generously with salt and pepper and sear, skin-side down, until golden, 4 to 5 minutes per side.

4. Transfer chicken to a plate and pour off half the fat from skillet.

5. Return skillet to medium heat and add garlic, thyme, and red pepper flakes.

6. Cook until fragrant, 1 minute, then stir in broth, heavy cream, sun-dried tomatoes, and Parmesan and season with more salt.

7. Bring to a simmer, then return chicken to skillet, skin-side up.

8. Transfer skillet to oven and bake until chicken is cooked through (and juices run clear when chicken is pierced with a knife), 17 to 20 minutes.

9. Garnish with basil and serve.

Ingredients:

  • 1 tbsp. extra-virgin olive oil

  • 6 bone-in, skin-on chicken thighs (about 2 pounds)

  • Kosher salt

  • Freshly ground black pepper

  • 2 cloves garlic, minced

  • 1 tbsp. fresh thyme leaves

  • 1 tsp. crushed red pepper flakes

  • 3/4 c. low-sodium chicken broth

  • 1/2 c. heavy cream

  • 1/2 c. chopped sun-dried tomatoes

  • 1/4 c. freshly grated Parmesan

  • Freshly torn basil, for serving

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Mary Me Chicken

Strawberries

Chocolate

Covered

Strawberries

chocolate-dipped-strawberries.jpg

Ingredients:

  • 110g milk chocolate chips

  • 3 tbsp double cream

  • 12 long-stemmed strawberries

Directions:

  1. Melt the chocolate and cream together in a bowl set over simmering water until just melted. Stir and remove from the heat.

  2. Dip each strawberry in the chocolate and set aside on waxed or parchment paper to dry.

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