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Love and Recipes for this Valentine’s Day

Valentine’s Day Recipes- It’s that time of year again to show your loved one how much you appreciate them. There are numerous wonderful recipes you can prepare for your special one to show her how much you appreciate her. Whatever Valentine’s Day recipe you choose for your special someone, something romantic, practical, or simply amazing is likely to be the best option. Make an effort to think of a gesture that will remind your loved ones of your special bond.

Wakao Foods American herbs sausage – Hot Dog 

Wakao Foods American Sausages Hotdog » hindu metro

Ingredients– Hotdog buns, Wakao Sausages, Lime-cilantro Mayo, Sweetcorn , Chopped onion and tomatoes for corn salsa.

Method–  Corn salsa

  • Mix sweet corn,chopped onion and chopped tomatoes with some lime juice and red chili powder.
  • Pan fry the sausages until cooked from all sides.
  • Slit the buns and place the sausages in them. Add some corn salsa on both sides of the sausages

Price- INR 350


The Better Flour – Baked Nachos

The Better Flour Baked Nacchos » hindu metro


  • The Better Flour Robust Red Flour Blend
  •  Cheese
  •  Milk
  •  Jalapenos
  •  Sour cream
  •  Avocado
  •  Salt
  •  Pepper


  • – Knead the dough with a Robust red flour blend and warm water
  • – Roll the dough into chapatis and cut triangles
  • – Preheat the oven to 180c temperature for 10 minutes
  • – Brush them with oil or ghee
  • – Bake the chips at 180c for 20 minutes until the edges start to brown
  • – Prick it with a fork at regular intervals
  •    For the cheese sauce:
  • – Heat the milk and keep stirring in cheese till a
  •   the thick sauce is achieved
  • – In a plate or a bowl layer the chips, cheese sauce and jalapeños slices
  • – Garnish with sour cream and mashed avocados.
  • – Serve



Meisturwurst Pork-Bavarian MeatLoaf with Creamy Butter-Garlic Cheesy Spinach and Mushroom Sauce 



Prep Time: 20 Min

Cook Time: 20 Min

Serves: 6-8


  • 6-8 slices Meisterwurst Pork Bavarian Meatloaf—1“thick 
  • 600 g whole Button Mushrooms—OR Portobello  Mushrooms—thickly sliced—peeled, washed &  dried on paper towel
  • 4-6 cloves Garlic—finely minced
  • 1 medium Onion– finely chopped
  • 3 cups whole Baby Spinach Leaves—washed
  • 150-200 g Sun Dried Tomatoes in Oil—set aside 1 tbsp of the oil for use in cooking—available in most supermarkets in cans / jars
  • ¾ cup Fresh Parmesan Cheese—grated
  • 2-3 tbsp Salted Butter
  • ½ cup White Wine—any local one will suffice
  • 1½ cup rich OR light Cream
  • 1 tbsp Dried Mixed Italian Herbs—Oregano, Rosemary, Thyme, Basil & parsley
  • 1 tbsp Fresh parsley—chopped
  • 1 tsp Corn starch—Optional



On medium heat, melt the butter in a skillet / wok & lightly sauté the onions & garlic for about 1 min  or until nicely fragrant

Add the sundried tomatoes & its oil to the butter & cook for abt 2 mins, releasing the flavours.

Now add in the whole Button Mushrooms or sliced  Portobello Mushrooms & cook for 5-6 ins

Add the white wine & let the mixture reduce to half  its consistency—all the while scraping any sticky  bits at the bottom of the skillet

Reducing the flame to low, now you can add in the  cream—simmering while stirring occasionally

Season with the salt & pepper to taste

While this simmers, add to the mix the spinach leaves, letting it wilt just sufficiently before  adding the Parmesan Cheese

Allow the sauce to simmer another 1 min while the  cheese melts through & the sauce thickens—if  you wish to have a thicker consistency, add a  milk/cornstarch mix & stir till you reach the thick-  ness you want

Add in the herbs to the reduced & almost ready sauce—give a stir & remove from heat

Garnish with a sprinkle of Freshly chopped Pars-  ley

Serve over sides of Creamy Smashed Potatoes/  Cauliflower & Steamed String Beans/Carrots/  Broccoli/Peas or even a Vegetable & Herb Rice

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