Discover our 3 ideas for quick and flavourful recipes for a successful Valentine’s Day menu!
Valentine’s Day or the day of lovers is the perfect occasion to declare your love. But we aren’t oblivious to the fact that this day is not unanimously beloved… For some, it is a commercial holiday and for others an unfriendly reminder of the state of their love life. Indeed, love is not always there. What if this year, we changed the rules? Bye-bye red roses, chocolate, romantic dinners, truffle sauce pasta, champagne flutes and cheesy speeches! Let’s share a real meal with friends with cocktails. The perfect time to celebrate your friendship with a nice meal.
To the kitchen! It is time to make your best recipes with delicious Bonduelle vegetables. Let’s get behind the stove to cook flavourful dishes with love to spoil your loved ones. Promise: nothing complicated! We are here to support you in melting their little hearts. Our menu? Delicious and unexpected recipes!
1- Salmon Gravlax with beet and lamb lettuce
Try our beetroot and lamb’s lettuce gravlax salmon, a holiday meal which would please any friend of yours for sure! The occasion to go all out with this recipe worthy of the greatest restaurants. Are you ready to see the stars in their eyes? You’re the Chef tonight ;)
Your shopping list
1 salmon filet of about 600g with skin
30g of coarse salt – ideally grey (such as Guérande salt)
30g of sugar
100g of Bonduelle’s canned diced beetroots
A dozen peppercorns
½ a bunch of dill
Lamb’s lettuce (as a side)
Step not to miss!
Step 1:
Open the beetroot can and drain it. Set 2 tbsp aside in the fridge in an airtight container. Pour 100g of beetroots in a bowl with the sugar, salt and roughly crushed peppercorns.
Step 2:
Mix, slightly mashing the beetroot.
Step 3:
Put the salmon filet in a deep dish with the skin against the dish and the flesh on top.
Step 4:
Pour the beetroot mixture over the salmon in similar layers all over the fish using the back of a spoon. Make sure not to put too much on the thinner parts – such as the tail.
Step 5:
Cover with cling film and set aside in the fridge for 48 hours removing the liquid every 12 hours.
Step 6:
After 2 days, wash, dry and chop the dill. Remove the salmon from its dish and the remainder of the marinade with a spoon. Dry it with absorbing paper.
Step 7:
Cover with dill and beetroot dices. Set aside for another 3 hours in the fridge.
Step 8:
Finely slice and serve with a lamb’s lettuce salad.
2 - Sweet potato Crumble
A recipe with crunch which will melt more than one! How about some softness? Discover our savoury sweet potato crumble recipe with mushrooms easy and quick to make. And yes, there are not only desserts which have the right to be gourmet and crunchy. Psst… This recipe is ideal for a veggie dish.
Your shopping list
1 large sweet potato (about 400g)
300g of button mushrooms
1 red onion
1 garlic clove
3 tbsp of fresh cream
Thyme or oregano
For the paste
80g of flour
80g of breadcrumbs
50g of parmesan
70g of butter
Fine salt, pepper
Step not to miss!
Step 1:
Peel 1 sweet potato and dice it. Cook it for 15 minutes in salted boiling water. Drain.
Step 2:
Cut 300g of button mushrooms in slices. Sautee them with a drizzle of olive oil. You can also use canned or frozen button mushrooms .
Add the chopped red onion and chopped garlic clove.
Step 3:
Mix the mushrooms and sweet potato in an oven dish. Add 3 tbsp of fresh cream, salt, pepper and season with herbs (thyme, oregano…) to taste.
Step 4:
Preheat the oven at 180°C (th.6). Prepare the paste. In a salad bowl, mix 80g of flour, 80g of breadcrumbs, 50g of grated parmesan, salt and pepper. Incorporate 70g of diced butter until you obtain a sandy texture.
Step 5:
Spread over all the vegetables. Put in the oven for 25 to 30 minutes until it is nice and brown.
Serve with a salad. Enjoy without moderation!
3- Cubes’ salad
Original, colourful and so tasty! How about trying this fun and easy to prepare starter? A salad with vegetables and fruits shaped into cubes. Head to the kitchen if this recipe makes you feel butterflies. Grab a beetroot, lamb’s lettuce, two or three apples and let the magic happen. There is no doubt this dish will warm the hearts of your guests.
Your shopping list
2 cooked beetroots
3 Granny Smith green apples
200g of hard cheese (comté, Cantal, gruyere, cheddar…)
1 lemon
1 orange
1 tbsp of grainy mustard
3 tbsp of rapeseed oil
Fine salt, ground pepper
Step not to miss!
Step 1 :
Cut the beetroots into 1cm cubes. Do the same with the green apples without peeling them.
Step 2:
Put lemon on the apple dices to avoid them going brown. No waste: use the remaining apple pieces for a compote.
Step 3:
Remove the cheese’s crust. Dice it the same size as the beetroots and apples.
Step 4:
Prepare a vinaigrette. Take the zest of half an orange. Squeeze it. Mix its juice with mustard, oil, salt and pepper.
Step 5:
On 4 small plates, place the cubes by alternating them, coat them with the orange vinaigrette, and decorate with lamb’s lettuce and orange zest.
One of our best recipes, a vegetarian one, of course!
Dinner’s ready! Guaranteed success with our three gourmet and original recipes cooked in record time to impress your guests. You will see la vie en rose!