Happy Meal

Subsequently, it will help to boil down to the fantastic recipes for two loved ones or the loved one is really for. At the very least, stimulate the appetite appetizers such as goat cheese salad or sweet to spicy salmon tartar with spiced almonds on. Going really heart-warming soups are then like the Sweet Potato and Celery with ginger cream with caramelized apple and hazelnuts. As an intermediate court, we reach a champagne risotto with shrimp, then the main course, tender duck breast in pomegranate-red wine sauce to come up. The sweet finale, we celebrate berries with panna cotta with rose fragrance and red. Want more? Then ran to the kitchen and good luck for your seductive Valentine’s Day!

Sweet Potato Soup with Igwer

Ingredients: 1 red sweet potato (250 g, peeled, chopped), 5 cm onion (chopped), 2 inch ginger (grated), 1 dried chili pepper (crumbled), 1 tablespoon butter, 400-500 ml of vegetable broth, salt 1 pinch of ground coriander, freshly grated nutmeg, 75 ml of milk.

Preparation: sauté leeks and ginger glazed in butter over medium heat. Stir in sweet potatoes, sprinkle with chili, pour in 400 ml of broth, cover and 20 minutes until soft. Puree with hand blender and fine, if the soup is too thick, pour a little more hot broth. Season with salt, coriander and nutmeg and gently spread over two caffè latte glasses. Frothing milk and distribute it to the soup. Sprinkle with nutmeg and serve quickly.

Duck breast with pomegranate 80 °-red wine sauce

Ingredients: 2 small Muscovy duck breast fillets (each about 200 g), salt, pepper, 1 tablespoon oil, 1 pomegranate, 1 shallot (finely chopped), 100ml dry red wine, 50 ml chicken stock, fresh grated nutmeg, 1 teaspoon of liquid honey 1 teaspoon cornstarch.

Preparation: Preheat oven to 80 ° C. Carve the duck breasts skin karoförmig, salt and pepper. Heat oil in a pan and fry the fillets skin side down over medium heat for 6-8 minutes, turn and sear briefly on the flesh side. Place on the grill (medium-sized bar, with baking sheet underneath) in the oven and cook for about 45 minutes done. The frying pan on the stove. Pomegranate in half, remove seeds gently dissolve 1-2 tablespoons and set aside. The rest of the squeeze on citrus press. Shallot in Entenbratfett sauté, deglaze with red wine and pour pomegranate juice and chicken stock. Allow the liquid to reduce by one third, season with salt, pepper, nutmeg, honey and tie if necessary with the cornstarch. Duck breast from the oven in aluminum foil and let rest for five minutes. Sauce boil again, add the pomegranate seeds and serve the fillets with the sauce. Serve with rosemary potatoes.

Panna cotta with rose scent and red berries

Ingredients: 3 sheets of gelatin, 250 g whipping cream, 2-3 tablespoons sugar, white pepper, 2 tablespoons of rose water, 100 g of red berries, 1 tablespoon orange liqueur or strawberry. Also: 2 small, un sprayed rose petals.

Preparation: Soak gelatin in cold water. Cream with 2 tablespoons sugar, 1 pinch of pepper and about 1 tablespoon rose water flavor, bring to a boil and cook over low heat for about five minutes can be. Soaked express gelatine, dissolve while stirring in the rose cream and pour through a sieve into a bowl. Rose distribute cool cream into two ramekins and leave. Be at least 6 hours in refrigerator until set. Washed berries as desired sugar, liqueur and mix with remaining rosewater. Panna cotta fall gently on a plate. Garnished with berries and rose petals and serve.