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ROMANTIC

RECIPES

FOR TWO

They say that the way to a man’s heart is through his stomach. They also say that we should never forget our inner child! So, why not combining both in order to celebrate Valentine’s Day, an anniversary or any other day in a colourful, delicious and playful way just the two of you? Here are some simple recipes for all the fellow travellers that want to add a delightful touch of romance to their life.

Totally green ‘all you need is love’ spinach salad

 

Ingredients:        

1 medium avocado

Baby spinach

One medium cucumber

Sea salt and ground black pepper

¼ cup finely chopped fresh chives

Extra virgin olive oil

Champagne apple vinegar

 

Preparation:

Place the washed spinach in a bowl.

Peel the avocado and cucumber and cut into slices. With a small heart-shaped cookie cutter, cut the avocado and cucumber into little hearts and add them to the bowl.

Sprinkle with finely chopped chives, salt, pepper and olive oil.

Oven roasted ‘slow love’ potatoes and carrots

Ingredients:

4 medium potatoes

3 very large carrots

2 finely chopped garlic cloves

Fresh and dried rosemary

Thyme salt

Extra virgin olive oil

Preparation:

Peel and slice the carrots and potatoes.

With a small heart-shaped cookie cutter, cut the potatoes into little hearts.

Do the same with carrots.

Place the little hearts on a baking tray.

Toss them with some garlic, thyme salt, fresh and dried rosemary and extra virgin olive oil.

Roast for approximately 45 minutes (180°)

Serve as side or main dish.

‘Juicy love ’ fruit and oat breakfast 

Ingredients:

1 mango        

1 apple

5-6 large strawberries

10-20 blueberries

2/3 cup oats (without sugar)

10 unsalted, fresh almonds

Freshly squeezed orange juice (2-3 oranges depending on their size)

Preparation:

Peel the mango and cut into large slices. With a small heart-shaped cookie cutter, cut the mango slices into little hearts.

Do the same with the strawberries and apple.

Place the heart-shaped fruits together with the oats, blueberries and almonds into a bowl.

Add the orange juice.

Mix and wait for 5. Eat it with a large spoon.  

‘Love bite’ beetroot appetiser

Ingredients for the basil cream:

1/3 cup basil leaves

1 crushed garlic clove

1 tbsp fresh lemon juice

3-4 tbsp Greek yogurt

1 tbsp mayonnaise

Salt

Ingredients for the beetroot salad:

2 boiled small beetroots, grated

1 crushed garlic grove

3-4 tbsp Greek yogurt

1-2 tbsp mayonnaise

Salt

3 big walnuts, crushed

Champagne apple vinegar

2 slices slightly toasted whole grain bread

Preparation:

To make the basil cream, place all the ingredients in a mixer or food processor and mix until creamy.

To make the beetroot salad, place in one bowl all the ingredients and mix well.

 With a big heart-shaped cookie cutter, cut the bread into hearts.

Place the beetroot mix on the hearts.

With a spoon, pour some of the basil cream into a plate and spread evenly.

Carefully place the bread and beetroot hearts on top.

‘Full of love’ homemade mushroom ravioli

Ingredients for the dough:

1 tsp extra virgin olive oil

3 cups ‘00’ flour

4 medium eggs

1 tbsp salt

1 tsp warm water

Ingredients for the filling:

300 grams chopped Champignon mushrooms

¼ cup finely chopped fresh chives

10 grams Parmesan cheese, grated (approx. 2 tbsp)

3-4 big walnuts

2 garlic cloves

½ cup red wine

3 tbsp extra virgin olive oil

Sea salt and ground black pepper

Preparation:

To make the dough, place the flower in a big bowl. Add salt.

Make a small well in the centre and add eggs and extra virgin olive oil.

Start mixing the eggs with a fork or a wooden spoon until the dough becomes one.

Continue mixing with your hands until the dough looks even, elastic, stretchy and homogenous.

If it is too sticky, add flower and if it is too dry add a spoon of water.

Just remember that while resting, the dough will become more moist so avoid adding water unless necessary.

Bring the dough into a ball and wrap the dough in plastic wrap and let it rest for 1-2 hours.

While the dough is resting, start preparing the filling.

Heat extra virgin oil in a large pan over medium/high heat.

When the oil starts shimmering add the mushrooms, garlic, chives, sea salt and ground black pepper.  

Cook and steer in the hot oil until mushrooms are slightly brown.

Add red wine and cook for a few more minutes. Let your mixture cool down.

Pour your mixture into a mixer or food processor, add Parmesan cheese, walnuts and mix until smooth. Set aside.

After letting your dough rest for 1-2 hours, remove the plastic wrap and separate the dough in smaller pieces.

With a rolling pin, roll out the dough (one piece at a time) on a floured surface until really thin and almost see-through.  

With a heart-shaped cookie cutter, cut the thin dough into hearts.

Place around 1 tsp of the mushroom mixture in the middle of each heart.

Cover with the rest heart-shaped dough pieces. With your fingers, seal the sides of the heart-shaped ravioli using a few drops of water to make them stick.

Bring a pot of salted water to a boil.

Add the ravioli to the water and cook for approximately 4 minutes or until cooked.

Serve with Parmesan cheese and finely chopped chives.

Tip: you can freeze your heart-shaped ravioli in a tray. Coating the ravioli in semolina flour prevents them from sticking together.

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