3 Simple Delicious Recipes for a French Dinner for Valentine's Day

When you prepare your own meal for Valentine's Day, love radiates from your heart, pours into the food and gives it the magical quality that ignites the soul. When you serve your Valentine an elegant meal do it with some attractive candles, good wine or champagne if you like, and a loving and warm smile. The real aphrodisiac is you!

Cream of Courgette soup with tarragon

Ingredients:
1 large tablespoon creme fraiche
500 g small courgettes (zucchini) firm and a shiny green
1/2 teaspoon of crushed peppercorns
2 sprigs of tarragon washed and drained
1 chicken bouillon (stock) cube
salt to taste

Wash trim and slice the zuchinnis/courgettes. Fill a pan with 1 1/2 cups of water, add the stock/bouillon cube and bring to the boil. Add the sliced courgettes/zuchinnis. Cook for 15 minutes. Transfer to a blender, add the peppercorns, creme fraiche, and salt, and then blend. Pour into soup bowls and add the sprigs of tarragon as a garnish.

Tagliatelle with sage and pancetta

Ingredients:
60 grams of grated parmesan cheese
4 slices pancetta ham
Half a bunch fresh sage washed and drained
2 tablespoons butter
200 grams fresh tagliatelle pasta
2 tablespoons ricotta cheese
3 tablespoons olive oil

Saute the slices of pancetta and drain on paper towel. Heat 2 tablespoons of the olive oil in a pan and add the sage leaves and saute for 1 minute. Drain. Cook the pasta according to the directions with 1 tablespoon of oil added to the water to keep the strands of pasta separate during cooking. Drain and add the butter and ricotta. Stir together. Heap the pasta on two plates and top each pile with the pancetta, sage leaves, grated Parmesan, salt and pepper. Serve immediately.

Chocolate Heart with Raspberries

Ingredients:

1 tablespoon plain flour
1 teaspoon raspberry liqueur
100 grams of granulated sugar
100 grams bitter chocolate
100 grams unsalted butter
150 grams fresh raspberries
3 eggs
Icing sugar to decorate

Preheat oven to 300F or 150C
Separate the egg yolks from the whites. Melt the chocolate in the top of a double boiler. Remove from the heat and whisk in the sugar,egg yolks,raspberry liqueur, butter and flour. Whisk the egg whites until stiff and then fold into the chocolate mixture. Butter a heart-shaped or round cake tin. Pour the mixture into the tin and bake for forty minutes. The cake should be slightly runny in the middle. If using a round cake tin then cut a piece of cardboard into a heart-shaped template approximately the same size as the cake. Remove the cake from the tin and place the heart shaped pattern on top and use a sharp knife to cut out a heart. Cool. Wash and drain the fresh raspberries. Just before serving, arrange the raspberries in an even way over the top of the cake. Sprinkle with icing sugar (use a tea strainer) and serve immediately.

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