Valentine’s Dinner Menù

Posted on February 05 2016

Valentine’s Dinner Menù By Kristi Veliaj

Dear Yummy Birds,

Are you a professional Home-cooker who can’t stand the restaurants crowd? If this is you, I’m happy to share with you the ultimate guide to prepare a delicious meal for your romantic Valentine’s dinner. I have gone for a vegetarian menù, super easy to replicate and tasty enough to scrape the pan with a wooden spoon at the end of the meal. Enjoy your date night pretty birds and let us know how you liked it!


Pasta: Pea-Pistachio Ravioli


Courtesy of



For the Pasta Dough
330 g durum wheat semolina flour
170 ml water
1,5 tsp sea salt
1 tbsp extra virgin olive oil

For the Filling
400 g fresh peas (without pods)
100 g roasted and salted pistachios
1 shallot
1 clove of garlic
1 stem of mint
3-4 stems of flat leave parsley
zest of 1/2 organic lemon
1-2 tsp lemon juice
sea salt
black pepper

For the Pesto
1 bunch of basil
150 ml extra virgin olive oil
50 g pine nuts
1 tbsp lemon juice
zest of 1/2 organic lemon
sea salt
black pepper

For the Decoration
several sprouts (pea sprouts, Tahoon and Shiso sprouts)


Knead all ingredients for the pasta dough until smooth. If the dough is too hard, add some more water, if it is too sticky, add some more semolina. Wrap in plastic and refrigerate for 30 – 60 minutes. For the filling, husk peas and pistachios and grind the pistachios finely in a blender. Finely chop the shallot and garlic and stir in with the peas and olive oil. Pluck the mint and parsley leaves and puree with the peas, onions and garlic. Blend in the pistachio flour and lemon zest and season with salt, pepper and lemon juice. You can now roll out the pasta dough. Either use a ravioli mold or roll out a strip of dough and divide into two lengths, place the filling with some space in between on the dough and place the other length on top of it. Carefully press the dough to close the ravioli and cut rounds of a circumference of 7 cm. If you press the dough thoroughly, you don’t need egg or water to stick it together. While bringing the salted water to a boil, you can prepare the pesto. Roast the pine nuts, let them cool down and puree with olive oil, basil and lemon zest and juice. Season with sea salt and pepper. Let the pasta soak in the simmering water for 3–5 minutes.

Main: Potato Fritters with Beet Hummus


Courtesy of


For the Hummus
75 g beetroot
1 small clove of garlic
1 tbsp extra virgin olive oil
1/2 tsp cumin seeds
100 g cooked chickpeas
1 tbsp tahini (sesame paste)
1 tsp lemon juice and a bit of zest
sea salt
black pepper

For the Frittes
400 g potatoes
sea salt
black pepper
1 small shallot
60 g rice flour
vegetable oil for frying

For the Apples
2 small apples
1/4 tsp ground cinnamon
1/2 tsp virgin coconut oil
1 tbsp maple syrup


To make the hummus, wrap the beet root in tinfoil and cook in the oven at 180°C for 60-90 minutes. Let the beet root cool down a bit and peel it. Chop the garlic and sauté in olive oil. Grind the cumin seeds. Blend all ingredients until you have a smooth paste, and season with salt and pepper.
Meanwhile, peel the potatoes and cut with a julienne peeler in small strips. Season with nutmeg, salt and pepper. Finely chop the shallot and together with the rice flour, mix with the julienne potatoes. Depending on how much water the potatoes lost due to the salt, you can add another 1-2 tbsp of water, if the mix is too dry. Fry the pancakes in a well-oiled pan on medium heat from both sides until they are golden and crispy. In the meantime, slice the apples and mix with the cinnamon. Heat the coconut oil in a pan, add the apples and candy with the maple syrup.

Dessert: Strawberries + Cream Tart



1 box crackers
2 tsp. cinnamon
1 tbsp. cocoa powder
2 tbsp. sugar
½ c. unsweetened, dried coconut flakes
6 tbsp. unsalted butter, melted

Pastry Cream
2 eggs
2 c. whole milk
½ sugar
3 tbsp. cornstarch
1 tbsp. unsalted butter
1 tsp. vanilla extract

Whipped cream
1 c. heavy cream
1 tbsp. sugar
1 tsp. powdered gelatin
2 tbsp. water

2 pints fresh strawberries
¼ c. apricot jam, warmed 


Preheat your oven to 325 F. Grab a 9″ spring form pan.
To make the crust, process the first 5 ingredients (except the butter) in a food processor until finely ground. Transfer 1½ cups to a large bowl and add the melted butter. Press the crumbs into your pan evenly and bake in the oven (center rack) for 10-15 minutes or until lightly golden. Cool completely before adding the filling. For every 1½ cups, add 6 tbsp. of melted unsalted butter and bake as directed. To make the pastry cream, bring the milk to a boil then remove from the heat. In a large bowl, whisk the eggs, sugar, and cornstarch until well combined. To temper the eggs, slowly whisk about ½ cup of the warm milk into the egg mixture, stirring constantly (do not pour all at once or else the eggs will scramble). Pour the tempered egg mixture back into the pan of milk. Increase the heat to low, and cook stirring constantly with a wooden spoon until the mixture has thickened, about 1-3 minutes (if at any point the mixture scrambles, pass through a fine sieve). Transfer to a large bowl and stir in the butter and vanilla. Immediately cover with plastic wrap (touching the surface of the pastry cream) so that it does not form a skin. Leave to cool at room temperature for an hour and then transfer to the fridge to chill, up to 3 days.

To make the whipped cream, place the gelatin and 2 tbsp. of water into a bowl. Microwave for 1-5 seconds until completely dissolved. In the bowl of a stand mixer, add the cream and sugar. Beat until soft peaks form. Slowly add the warm gelatin and run the machine until stiff peaks form (the gelatin must be warm or else the cream will not stabilize). Do not over beat. Transfer to a bowl and cover with plastic wrap. Chill until ready to use, up to 3 days.

To assemble the tart, remove the pastry cream and whipped cream from the refrigerator. Both mixtures will have become quite stiff; stir each one to loosen.

In a large bowl, add the loosened pastry cream and ⅓ of the whipped cream. Whisk thoroughly to combine. Using a rubber spatula, fold in the remaining whipped cream, in batches. You want to make sure that there are no white streaks visible.

Pour the filling into the cooled tart shell and transfer to the fridge to set, about 1 hour.

For the garnish, top with whole small strawberries.


Thank you & for these yummy dishes! 

The post Valentine’s Dinner Menù appeared first on All the pretty birds.


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