Impressive Dinner Recipes For a Date
Valentine’s day is just around the corner which means it’s time to start thinking about what you’ll be doing for you loved one this year. A sure fire way to impress your better half is to cook them a fantastic meal, but if you’re no Gordon Ramsay then we’ve picked out three impressive dinner recipes for a date, that you can cook in no time at all guaranteed to leave your date wanting more.
Truffle Meatball Broth
- 500g low fat beef mince
- 1 Vegetable stock
- 200gr Stale Bread
- 2 Tbsp Truffle oil
- 70gr Parmesan cheese
- 200gr Spinach
- 2 tsp salt
- 2 tsp pepper
Meatball broth is less typical spin on a traditional Italian dish but boy is it delicious, naturally making it one of our top dinner recipes for a date. While it can take a little bit longer in terms of preparation than other meals, it’s still relatively simple to cook and will make you look like a culinary wizard in the kitchen.
First you want to set aside a large pot of water to boil, adding some vegetable stock and a pinch of truffle oil. Once you’ve washed the spinach, feel free to add this too.
To create the meatballs, soak the bread in cold water for 10 minutes and squeeze it properly. Then, you’re going to want to mash the meat, add the parmesan cheese, a bit of oil, and the bread together in a bowl and any seasoning you might like to add, whether that’s chili, salt and pepper, or any herbs. It’s hard to go wrong!
Once this is mixed together you can start rolling it into smaller meatballs before adding it to the boiling water. Now all you need to do is let them cook for about 20 minutes and dish them out when they’re done. A beautiful starter for a beautiful day and plenty of leftovers.
- 4 aubergines
- 4 balls of mozzarella
- 1 carton of passata
- 200gr of parmesan cheese
One of our favourite dinner recipes for a date is Parmigiana. Parmigiana is a traditional Italian recipe that is far less common in the UK than it should be, but that’s what makes it so special. This simple dish is easy to prepare but tastes fantastic and can be served as either a starter or a main.
First, you’ll need to thinly slice the aubergines and leave them in a bowl of salt water to drain away the nasty bitter taste. While they’re soaking you can dice the mozzarella and heat up the passata in a small pan, maybe add some garlic and salt and oil to bolster the flavour.
Once the aubergines have soaked and the passata is cooking, drain the aubergines and cook them. The typical way of cooking the aubergines is to deep fry them but if you’re on a health kick or want to keep the fats to minimum you can also boil/microwave/bake the aubergines. They’re pretty versatile!
Now all you need to do is put it together. Pour some of the passata into a large dish, then a layer of aubergine, then a layer of mozzarella, a sprinkle of grated parmesan and then more passata. Keep going until you’ve ran out of ingredients (or space) and place in the oven to bake for 30 min at 220° until the top is crispy.
Simple, delicious, and surprisingly healthy!
- 200g plain flour
- 200g dark chocolate
- 200g caster sugar
- 200g butter
- 50g melted butter
- 4 eggs
- cocoa powder
Okay that’s enough healthy stuff for now, time to get down to a sinfully delicious dessert, chocolate fondant. Chocolate fondant is the perfect way to round off any unforgettable evening and surprisingly straightforward to make.
First you need to brush the melted butter (the complete 50g) into the mold and then place it in the freezer. Once this has chilled a bit you can then add some more melted butter and a dash of cocoa powder, covering the butter completely.
Next boil a pan of water and place a bowl, with the dark chocolate inside, above the pan to melt slowly, along with the 200g of butter. It’ll go a lot faster if these are already chopped into smaller pieces. After the mixture is completely melted you can stir it until there are no lumps before leaving it to cool for about ten minutes.
Separately you’ll want to whisk the four eggs, yolks and all, with the caster sugar until it’s thick. Then you can add in the plain flour and mix it some more.
Next we’re going to bring it all together and mix the chocolate and the eggs together until you have a consistent mixture which can be poured into any molds you have which can then be frozen.
Pro Tip: Fondants can be eaten within one month of freezing so don’t feel that you have to eat them all now (unless you want to).
If you’re eating them straight away then you’re going to need to let them chill for twenty minutes before putting them in the oven for 10-12 minutes at 200C.
Gently remove them from the molds so as not to break them, leave them for a minute to cool, then plate them up and slather them with ice cream. Enjoy!