Wow, what are we talking about? Today, anyone can impress with a reservation at a beautiful restaurant that promises an excellent culinary experience. It's a guaranteed recipe for success.
But what separates gentlemen from boys is their cunning skills with a knife and a frying pan. Their appeal cannot replace any large restaurant bill. Therefore, our journal offers you a simple guide on how to charm a lady with something unusual.
Whether you're a seasoned amateur version of Heston Blumenthal or a complete novice who burns even the water in the kettle, we've got four recipes that will win your new acquaintance's heart like nothing else.
You can never go wrong with Italian cuisine. This classic is also perhaps the best ratio of effort to the final product. The complexity of flavors and the simplicity of preparation will leave you wondering "How could I have produced something so amazing?!"
PS: Before serving, make sure your significant other doesn't happen to speak Italian. If so, keep the name of the dish to yourself...
There's nothing more perfect for warm spring and summer evenings than this recipe. A fresh and light delicacy that's incredibly quick to prepare. And most importantly, it looks like it's straight out of a five-star hotel menu. Guaranteed success.
This recipe is the equivalent of a vintage Porsche in front of your garage. If you are one of those experienced cooks who is never surprised by anything, this is where you can show off your skills. Plus, salmon is a fish that almost everyone likes and will show the lady that you are careful about your diet.
You can't spend your entire evening in the kitchen. But skipping dessert after a big dinner would be a fatal mistake. Buying something ready-made? That would be even worse! Luckily, there's a super easy summer delicacy that you can whip up in ten minutes before your special guest arrives. Then it'll just be waiting in the fridge for you when you're ready.
For the complete amateur
Spaghetti alla Puttanesca
Ingredients for two people
300 g spaghetti 30 g salt 1 can of tuna 2 cloves of garlic 5 - 6 anchovies from a can 1 fresh chili pepper, deseeded 1 tablespoon capers 30g parsley 8 pieces of black olives ground cinnamon 1 can of canned tomatoes 1 lemon
Preparation
The whole recipe is very simple. You create the sauce by just throwing the ingredients into the pan. Just follow the order. Boil 3 liters of water in a pot, add 30g of salt and cook the spaghetti. In the meantime, heat the olive oil over medium heat and fry the finely chopped chili pepper and the finely chopped parsley stalks. Add the pureed garlic, capers and whole anchovies, which will gradually turn into a beautiful paste. Mash the olives in your hands and add them to the pan. After two minutes, add the tuna and a pinch of ground cinnamon. Cinnamon is the secret ingredient that will make this pasta a culinary experience. Gently fry the tuna and add a can of tomatoes. Salt, pepper and reduce the heat to a minimum. A minute before your spaghetti is done, taste it. It should be soft but still firm, like "al dente." Before draining the spaghetti, scoop out half a cup of the pasta water. Add the spaghetti to the pasta and add a little of the spaghetti water to make the sauce beautifully smooth.Serving like in a Michelin restaurant
How you plate your food can make or break the whole experience. Take a minute before you bring your food to the table. Use a deep soup plate, wipe any spills on the sides with a paper towel, and voilà.For the budding chef
Chicken breast with lemon herb sauce and spring salad
Ingredients for two people
2 pieces of chicken breasts 30 g parsley 30 g rosemary 1 lemon 350 ml chicken broth spring salad mix 4 pieces of red radish 10 g butter salt and pepper olive oil
Preparation
Melt the butter in a saucepan. Season the chicken breasts with salt and pepper. Fry the chicken breasts in the melted butter for three minutes on each side. In the meantime, finely chop the parsley and rosemary. Peel the lemon zest with a potato peeler and cut into thin strips. Remove the chicken breasts from the pot, add the herbs and pour in the stock. Let it reduce a little and then add the breasts back in. Let it cook over low heat for about six minutes. While the meat is cooking, prepare the salad. Again, use a potato peeler or mandoline to slice the radish into small, almost translucent rounds. Mix into the spring salad mixture, which has been lightly seasoned with olive oil, lemon juice, salt, and pepper.Serving
Place a mound of lettuce in the center of a large shallow plate. Cut the chicken breasts in half at a slight angle and place on top of the lettuce. Pour the dressing over the top.For the most experienced
Salmon with bois boudrain sauce and shallot potatoes
Ingredients for two people
2 pcs salmon fillets grape oil salt 115 g tomato ketchup 15 g sherry vinegar 7.5 g Worcestershire sauce 5 g soy sauce 5 g Dijon mustard 1 shallot 30 g parsley Tabasco sauces 350 g new potatoes 4 cloves of garlic 1 shallot 50 g olive oil 2 teaspoons coarse-grained mustard 15 g white wine vinegar 10 g parsley 10 g chives salt and black pepper
Preparation
Number one is to make the bois boudrain sauce. Finely chop the shallot and place it in a pot of boiling water for 30 seconds. Drain immediately and place under cold running water. In a bowl, mix all the liquid ingredients and stir in the finely chopped parsley and shallot. Cover the bowl with cling film and leave to infuse in the fridge for at least an hour. The second step is the potatoes. Finely chop the shallot and place it in a pan with 45g of olive oil and fry over a low heat for about 5 minutes. In the meantime, boil the new potatoes in their skins and add 4 whole cloves of garlic to the water. Once cooked, drain the water and discard the garlic. Mash the potatoes with a fork, but not completely mash them. Add the oil and shallot mixture, mustard, vinegar, and finely chopped chives and parsley. Season generously with salt and pepper. For the grand finale, sear the salmon in a hot pan, skin side down, for about three minutes. Transfer to the oven and bake at 180 degrees for about 7 minutes.Serving
Place a tablespoon of potatoes on a large plate and press down to create a flat top, on which to place the salmon. Spread a thin layer of bois bourdain sauce around the potatoes.Something sweet at the end
Limoncello trifle with mascarpone and forest fruits
