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Easy And Fast Recipe Ideas For A Romantic Dinner
Don't Stress Yourself
Making a three course dinner from start to finish may be overwhelming, especially if your cooking techniques aren't all that great, and when you go into the kitchen you are afraid you might burn the place down. But things shouldn't be like that, because cooking can be so simple and easy and anyone can make a great romantic dinner in a short amount of time and still feel fresh and rested enough to actually enjoy what they've cooked.
First of all, don't be afraid of cooking. Play, have fun, and remember to follow the recipe to the letter when it comes to dessert. That is one place where you can't go by guts or feeling. If you add more or less than the required quantity your final product won't be anything like the picture or how it is described. In some cases it won't even be something edible. So stick to the recipe and you will be just fine.
On the other hand, when we are talking about entrees and main courses you can play as you see fit and the end product will be absolutely delicious because you've switched to what you like. You don't like onions all that much and the recipe asks for two big onions? No problem, just cut it into half and maybe add a half of green bell pepper finely chopped and mix in with the onion. It will taste almost the same and this way you will have less of the ingredient you don't like all that much. If the recipe asks for cinnamon or any other condiment, for main courses or desserts, and you don't like that condiment or you are allergic to it, just replace with something else or cut it out completely.
You should tailor your food to suit your taste buds and not the other way around. For example, I thought that if I make myself eat seafood more often, at some point I will start liking it, but the effect was quite the opposite, as I can barely look at them without feeling sick. Now I replace any dish that asks for seafood with what I feel goes well or what I crave at that moment: fish, beef. Who says that cooking has to be done by the book? Any recipe is delicious as long as it has the ingredients you love eating.
The easiest appetizer you can do is Prosciutto Melone, which is Italian and it means to buy a cantaloupe or any other yellow melon, cut it into cubes of approximately 4 cm and surround each piece with strips of Prosciutto. The sweetness of the melon and the salty taste of the Prosciutto will balance each other greatly and gracefully.
If you are not a fan of this dish, you can wrap the Prosciutto strips around some grissini, those long, skinny sticks of bread that pop when you break or bite into them. You can either choose plain grissini or with flavors: tomatoes, herbs, cheese, olive oil, whatever you like.
Another great and easy entree is Bruschetta. These are slices of bread baked in the oven, or in a toaster if you don't want to wait that much for them, then you rub with a garlic clove on one side while they are still warm, drizzled with olive oil and garnished with chopped tomatoes and basil.
You can get creative and add other things beside tomatoes, like olives, oregano, salmon, pieces of mozzarella cheese, and so on. Just make sure to chop all of them in small pieces so they won't fall off the slice. They are truly delicious.
I know I have only given you Italian entrees, but we do have to admit these are so incredibly easy and fast to do, and they are also very tasty.
The third entree you is a Caprese salad, which basically means slices of tomatoes, mozzarella and leaves of basil, sprinkled with salt, black pepper and olive oil. Just arrange it in rows: one row of tomatoes, spread all over the plate, another of mozzarella on top of the tomatoes, and another of basil on top of mozzarella, add seasonings and serve. It is just that simple.
These are three appetizers you can choose from when preparing a three course romantic dinner. Easy, fast and delicious, just as I promised.
If we had an Italian start, let's continue and give you a great and fast pasta recipe for a wonderful main course.
Cook the pasta by adding them when the water starts to boil for the amount of time recommended on the box. Depending on brand and shape the pasta needs a different time to cook, this is why the time on various boxes may differ. Don't forget to add salt to the water. The usual measurement is of 100 grams of pasta per person.
Take 100 grams of chicken breast and cut into two cm cubes and fry in a pan with one tablespoon of oil. Cut in slices four large champignon mushrooms (white button mushrooms), or more if they are smaller, and fry them in one tablespoon of oil. Slice one medium onion and also fry it in one tablespoon of oil until it gets lightly brown. You can use the same pan to fry all of these, just start with the onion, them the chicken and lastly the mushrooms which needs to be fried until the water evaporates from them and they turn brownish.
In another pan boil 300 ml of cooking cream with salt and pepper and add one handful of grated Parmesan cheese. Mix the drained pasta with the chicken, onion and mushrooms, add the cream, salt and pepper and garnish all with grated Parmesan cheese.
It might sound like a lot of work, but it actually isn't and the dish is absolutely delicious.
Another option would be to have a stake. You can get it already cut in portions from the butcher, and fry it in a pan until you get it as you like it, rare, medium or well-done. Chefs say to unite your opposable finger with each of the other fingers from the same hand and as more as you get closer to the pinky finger the pulp of your opposable finger will harden. This is a great way to compare your stake, how cooked it is, by doing this exercise. When your opposable finger touches the index finger, the way your finger's pulp feels there is the way your steak should feel if you like it rare. When you touch your opposable finger with your pinky finger that is how your steak should feel if you want it well-done. Just touch your finger's pulp and then the steak and see if they feel the same. I really hope I've explained it well.
Add a prepackaged salad to which you've added salt, pepper, olive oil and lemon juice and you have a great main course. Easy to do and easy on the stomach if you have it with a salad instead of fries.
A third option would be fish. A nice piece of salmon, fried in a pan in one tablespoon of oil, seasoned with salt and pepper and served with boiled vegetables like green beans, carrots and peas and a bowl of rice. After you boil the vegetables, saute them in a pan in one tablespoon of oil or butter and seasoned with salt and pepper.
These are my three recommendations for some easy and fast main courses. They will ensure the success of you romantic dinner.
The fun part of the meal, the one that everybody waits for, but the most dreaded by those with no talent in the kitchen. Dessert shouldn't be a scary witch, but a wonderful fairy.
The absolute only ingredient that you can cut off, by half even, is the sugar amount recommended by the recipe. Recipes today have large quantities of sugar which they don't need and you should cut them out. To make an idea, for a three eggs recipe you shouldn't have more than 100 grams of sugar.
You can make a Cherry Clafoutis, which is like a tart, but much easier to do. You need a 26 cm baking pan that you grease with margarine or butter and two tablespoons of custard sugar, in which you add 600 grams of cherries without pits, and pour on top of them a mixture of four eggs, a pinch of salt, 100 grams of sugar and 100 grams of flour, one teaspoon of vanilla extract, 240 ml of milk and two tablespoons of melted butter. This mixture is very easy to do just by whisking all the ingredients in the order I've written above. The batter will be runny. Bake all at 180 degrees C until it gets golden brown, it will take around 40-45 minutes, and dust with powdered sugar when it gets cold. Remember to preheat the oven.
A chocolate dessert will never fail, and if it is easy to do is even better. Just like Chocolate pudding recipe which can be served either warm or cold from the refrigerator, but that would imply you make it at least three hours before serving it, if you want it cold, and I am sure not many of you have the time to start your dinner three hours ahead.
In a saucepan mix together 80 grams of sugar, 25 grams of cocoa, 30 grams of cornstarch, a pinch of salt (about 1/4 teaspoon) and incorporate 500 ml of milk, place on medium heat and stir until it comes to a boil. Let it boil for two minutes than remove the pan from the heat. Add two tablespoons of butter and one teaspoon of vanilla extract, mix all together and pour the mixture into individual servings. You will get around three or four servings, depending on the cups you are pouring it into.
You can have it as it is or with whipped cream or fruits.
A red velvet cupcake is perfect for a romantic dinner and it really isn't such a rocket science to make it. Just sift together 312 grams of flour, two teaspoons of cocoa and half of teaspoons of salt. In a mixing bowl mix 374 ml of melted butter and 150 grams of sugar. When the sugar melted add one teaspoon of red food coloring, one teaspoon of vanilla and two large eggs. Let them mix well and add 240 ml buttermilk, the dry ingredients (flour, cocoa and salt mixture), and two teaspoons of white vinegar with one and a half teaspoons of baking powder mixed together and then added to the batter.
Place the batter in the cupcakes thin and bake for about 25 minutes at 180 degrees C.
The Perfect Romantic Dinner
There you have it. Three very easy and fast entrees, main courses and desserts to help you create the perfect romantic dinner. Your loved one will appreciate your efforts and you know what it means when your other half is happy ... that it will make everything possible to make you happy as well.
As you can see, you don't need to spend all your day cooking in order to have a great dinner. All you need is some guidance and attention to the recipe and you can have your perfect three courses meal in a short amount of time.
Enjoy and have fun preparing dinner.