As Valentine's Day approaches, love is in the air, along with the stress of extravagant costs and an aversion to public displays of affection. With romance and budgeting in mind, Aldi has curated a hassle-free three-course menu that will charm your special someone, delight your closest friends, or provide a pampering treat for yourself.
Start the evening with a vibrant beetroot and red onion tarte tatin, exuding effortless elegance. This appetizer sets the tone for a memorable night. Follow it with a delectable dish of tagliatelle with asparagus and mushrooms, boasting comforting richness and a delicate balance of flavors.
For a sweet finale, indulge in a creamy, crackling Ballycastle brulee that adds a delightful kick. And no celebration is complete without a toast, so raise a glass to love (or singledom) with a refreshing and decadent Sweetie Martini.
.jpg)
Beetroot and Red Onion Tarte Tatin
Serves: 4 people
Prep time: 10 minutes | Cooking time: 40 minutes
Ingredients:
50g light soft brown sugar
30g butter
2 tbsp balsamic vinegar
1 tsp salt
1 red onion, cut into wedges
400g cooked beetroot, cut into wedges
1 tbsp olive oil
1 x 375g roll puff pastry
½ bag of watercress, spinach, and rocket
To serve:
50g feta, crumbled
2 tbsp olive oil
1 tbsp balsamic vinegar
Method:
Preheat the oven to 180C/gas mark 4.
Place the beetroot and red onion, drizzled with olive oil, on a baking tray and roast for 30 minutes.
In a saucepan, melt the butter and sugar together. Once the sugar has dissolved, add the salt and balsamic vinegar, bringing it to a boil.
Pour the syrup into a 7-inch cake tin or an ovenproof frying pan, then arrange the beetroot and onion on top.
Cut a round of puff pastry slightly larger than the tin using a plate, and place it over the beetroot and onion.
Tuck the pastry edges into the tin and bake for 30-40 minutes until the pastry is crisp and golden.
Turn the tart out onto a serving plate while still warm and serve with the salad.
Sprinkle crumbled feta over the salad leaves and drizzle with olive oil and balsamic vinegar.
Tagliatelle with Asparagus and Mushrooms
Serves: 4 people
Prep time: 10 minutes | Cooking time: 20 minutes
Ingredients:
400g tagliatelle
2 x 100g packs asparagus tips
1 medium onion
150g chestnut mushrooms
200g lighter soft cheese with garlic and herbs
150ml single cream
100ml white wine
6g fresh parsley
40g salted butter
40g parmigiano reggiano
Salt
Black pepper
20ml extra virgin olive oil
Method:
Peel and finely chop the onion. Wipe the mushrooms and chop them finely. Finely chop the parsley.
Melt the butter in a wok or large frying pan, then sauté the onions for a minute.
Add the chopped mushrooms and cook for another couple of minutes.
Stir in the soft cheese, single cream, white wine, and chopped parsley. Season with salt and pepper, then cook on low heat for a couple of minutes.
Meanwhile, cook the pasta in a large pan of boiling water for about 8-10 minutes as per the instructions on the pack.
Cut the asparagus in half and sauté them in olive oil for 2-3 minutes.
Drain the cooked pasta and add it to the mushroom sauce. Toss in the asparagus and gently heat through.
Serve with shavings of parmigiano reggiano.
Ballycastle Brulee
Serves: 2 people
Prep time: 10 minutes | Cooking time: 45 minutes
Ingredients:
40ml Ballycastle
3 large egg yolks
250ml double cream
45g caster sugar
Method:
Preheat the oven to 110C/225F/gas mark ¼.
Whisk the egg yolks with 30g caster sugar until thick, creamy, and pale.
In a small saucepan, heat the cream and Ballycastle until it begins to boil. Pour the boiling mixture over the eggs while whisking well.
Dividethe mixture between 2 large ramekin dishes or ovenproof bowls. Place them in a small, deep baking tray and pour boiling water into the tray, filling it halfway up the sides of the pots.
Bake in the oven for about 40 minutes until the custards are set but still have a slight wobble when shaken. Remove from the oven and allow them to cool in the water-filled tray.
Once cooled, transfer the custards to the fridge for at least an hour. They can be stored in the fridge for up to 4 days if covered.
When ready to serve, sprinkle the remaining caster sugar over the custards. Use a blow torch or place them under a hot grill to caramelize the sugar.
Serve immediately.
Sweetie Martini
Serves: 2 people
Prep time: 5 minutes
Ingredients:
170g strawberries, sliced
140g vanilla ice cream
2 tsp vanilla extract
70ml vodka
150g ice
To garnish:
30g white chocolate
2 strawberries
15g dark chocolate, grated
Method:
Place the white chocolate in a heatproof bowl and melt it by heating it in short bursts in a microwave.
Dip the rims of 2 martini glasses in the melted chocolate and sprinkle with the grated dark chocolate.
Place the martini ingredients in a blender and blitz until smooth.
Decant the mixture into the 2 glasses and top each with a strawberry. Serve immediately.
By recreating this budget-friendly three-course menu, you can enjoy a memorable Valentine's Day without the hefty price tag. Impress your loved one, friends, or even yourself with these delicious and affordable dishes. Happy Valentine's Day!
Tags
food