Simple, easy Valentine's Day recipes

(WNDU)
Published: Feb. 14, 2019 at 2:22 PM EST
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Valentine's Day is here, and why not impress your significant other with a home-made dinner?

Chef April Howell at Martin's School of Cooking shares some simple, easy recipes that will you can make in just a matter of minutes.

Pepperoni Roses

Ingredients

•Crescent dough sheet

•Pizza sauce

•Pepperoni

•Shredded cheese

Directions

1. Simply roll out your sheet of dough. Use a pizza slicer to cut out 6-8 long strips.

2. On each strip, use a spoon to add a bit of pizza sauce. Use a spoon to spread evenly. Then place the pepperoni slices so that half is above the top of the dough, and half is on top on the dough.

3. Sprinkle cheese on top of the pepperoni if desired. Fold the bottom half of the dough up over the bottom half of the pepperoni.

4. Then from one short edge of the dough, roll firmly and try to keep the roll tight. Place each one in the space of a muffin tin. Feel free to sprinkle on more cheese if you wish!

5. Bake at 375 degrees for 13 minutes or until golden brown. Once done, let them cool a bit. Then serve and enjoy!

Shrimp Scampi

Ingredients

2 Tablespoons olive oil

4 tablespoons butter

4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)

1 bag large shrimp prawns, shelled with tails on or off

Salt and fresh ground black pepper to taste

1/4 cup dry white wine or broth

1/2 teaspoon crushed red pepper flakes or to taste

2 tablespoons lemon juice

1/4 cup chopped parsley

Instructions

Heat olive oil and 2 tablespoons of butter in a large pan or skillet. Add garlic and sauté until fragrant (about 30 seconds - 1 minute). Then add the shrimp, season with salt and pepper to taste and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip.

Pour in wine (or broth), add red pepper flakes. Bring to a simmer for 1-2 minutes or until wine reduces by about half and the shrimp is cooked through (careful not to over cook your shrimp).

Stir in the remaining butter, lemon juice and parsley and take off heat immediately.

Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).

Lemon Ricotta with Mixed Berry Compote and Vanilla Sugar Croutons

Serves 4

Ingredients

1 large container Ricotta

Zest of one lemon

1 tap Vanilla

*mix all together in a medium size bowl

1 large Ciabbata Bread (in your Martins bakery)

2 -4 Tbsp of Vanilla Sugar

1 Tbsp Veg Oil

*cut Ciabatta into small bite size pieces

*cover worn oil and vanill sugar mix

Vanillla Sugar

2 cups Sugar

1 used vanilla beans (add more when used up)

*mix all together and store until next use

*do not discard used Vanilla beans

Mixed Berry compote

1 am container or Blueberries

1 container Raspberries

1 container of Rhubarb

1/2 cup orange juice

1/2 cup lemon juice

*Place all in a small saucepan and bring to low simmer oe just bubbling around edges

Directions :

Follow all three steps then add Ricotta mixtures, berries the croutons and top with fresh basil.