Valentine’s Day dinner ideas

Love it or hate it, Valentine’s Day is coming our way, and this year I’m going to stay in and have a meal for two. A) it saves money and B) It just feels more special.

So to give you some inspiration I’ve complied a few of my favourites starters, mains and desserts for you to mix and match and make your own three-course dinner.


Hollandaise pie cups

Why not start with this decadent mini pie, it’s creamy and full of flavour sure to get the taste buds going.

All you need is: 2 sheets filo pastry, 1/2 red onion, slice green bell pepper, 1 tbsp. butter and balsamic vinegar, 2 tbsp. low fat yogurt, 1 egg and 1 tsp mustard.

To make it just: Melt the butter and balsamic vinegar in a pan. Finely dice the onion and pepper then add. Place lid on top, turn heat down and leave for 30 mins. Then add yogurt, egg and mustard mixing well. Cut filo sheets in half and place half in muffin tray. Add filling then place other half on top. Brush the top with egg whites then bake for 30-40 minutes on gas mark 2, 150°C or 130°C fan minutes until top in golden and crisp.

Flaxseed crackers and red pepper hummus 

If you rather sharing starters then these crackers are the way to go. They’re quick and make and taste great perfect with hummus or any other dip you fancy.

All you need is: 20g flaxseeds or flaxseed mill, 3 tbsp water, 1 tbsp paprika and lemon juice, 2 tbsp. olive oil, 20g red pepper, 65g chickpeas, 1 tsp sesame seeds and garlic powder.

To make it just: If using flaxseeds you will need to grind them down you can do this using a pestle and morter or a grinder. Combine flax mill with water and paprika until forms a dough. Place on tray lined with baking paper. Roll out until thin then chop up into cracker shapes and bake for a hour on gas mark 2, 150°C or 130°C fan. Cover red pepper in foil and cook for 30 minutes. Then blitz all remaining ingredients for hummus until smooth.


Beef Gyros

When it comes to dinners, this one is more fun than romantic. Get all your elements on the table and share away.

All you need is: 125g beef mince, 1 tsp cumin, paprika, mixed herbs and garlic powder, 1 egg, 1 slice of bread or 50g breadcrumbs, 3 tbsp. natural yogurt.

To make it just: Blitz bread for crumbs, mix in a bowl with mince, egg and seasoning. Split mixture into 8 balls. Roll into sausage shapes and wrap tightly in cling film. Place in the fridge for 5 hours. Unwrap them and cover with yogurt then place in fridge for 10 minutes. Fry them off then serve with tzatziki, hummus and salad.

Spaghetti and meatballs

What says romance like spaghetti and meatballs? It worked in Lady and the Tramp, it can work for you.

All you need is:  250g lamb mince, 1 egg, 3 tbsp. breacrumbs, 1 tbsp. Italian herbs, 1 tsp garlic powder, 1/2 tsp chilli lakes, 1/4 red onion, salt and pepper.

For the sauce: 250g passata, 1 tbsp. Italian herbs, 1 tsp garlic powder, 1/2 tsp chilli powder, 1/2 red onion, handful of spinach and 300g spaghetti.

To make it just: combine all meatball ingredients and form into balls then place in fridge for at least 2 hours. Boil water and cook the spaghetti then in a pan combine all other ingredients for the sauce. Add the spaghetti and mix well. Fry the meatballs off in another pan then add.


Chocolate discs

These chocolate discs are easy to make but you can play around with them and add whatever toppings you like.

All you need is: 50g dark chocolate, 10g mixed nuts, 4 strawberries and 1 tbsp. water.

To make it just: Melt the chocolate with the water until smooth. Line a baking tray with paper and spoon on the chocolate into circle shapes. Top with your toppings then leave on the side to cool before placing in the fridge for 30 minutes.

Bailey’s pudding

This is in no way healthy, but it is indulgent and delicious. I’d highly recommend this for your pud.

All you need is: a double shot of Bailey’s, 250ml Baileys cream and 250g milk chocolate.

To make it just: warm the cream until bubbles form at the side, add the Baileys then set aside. Break chocolate up in a bowl and top with the hot cream mixing well until combined. Leave to cool then place in the fridge for 30 minutes before serving.

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