Over the years I have collated a whole bunch of romantic dinner recipes. Some of these are my own and some are my favourites from chefs who truly understand sexy food. So if you are planning a romantic dinner for two, then take a browse through my recipes below and find that romantic recipe for two that suits your taste and mood.
Our readers would be most greatful if you shared your romantic dinner for two experience also. Just clicfk here and drop me a line. Also, if you would like to contribute your own Romantic Recipes for Two, please don't be bashful.
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Sexie Pizzas
For pure indulgence, here's a pizza recipe from John Lanzafame.
John is the current World Pizza Champion.You should definitely buy this book.
Lobster and caviar pizza Makes one 30cm (12 inch) pizza
Coarse semolina for dusting
1 qty pizza dough (see John's video below)
1 1/2 fl oz (45ml) shellfish glaze (page 20 of Johns book)
1 1/2 oz (40g) mascarpone cheese
1 small raw lobster tail, peeled and thinly sliced
1 tablespoon of baby capers
2 tablespoons pitted green olives
3 tablespoons thinly sliced eel (I prefer to leave this out)
1 oz (25g) grated mozzerella cheese
Grapeseed oil, for deep frying
2 1/4 oz (60g) cleaned baby calamari cut into rings
1/3 cup conrflour
1 large handful of watercress sprigs
2 tablespoons lemon dressing (page 28 Johns book)
2 tablespoons good quality caviar
Place a pizza stone in the oven and pre-heat to 500F (250C)
Lightly dust your workbench with semolina, then roll out the dough into a 12 inch round (30cm) place on a pizza tray and prick all over with a fork (dock it). Spread the shellfish glaze over the base, then top with dollops of mascarpone, lobster, capers, olives, smoked eel and grated mozzarella in that order. Place on the pre-heated stone and bake for 5-8 minutes, or until the base is golden or crisp.
Meanwhile heat the oil to 350F (180C) or until a cube of bread dropped in the oil browns in 15 seconds. Dust the calamari in cornflour, shaking off the excess, then deep fry for 30 seconds, or until golden and crisp. Drain on paper towel and season to taste.
Remove pizza from the oven. Toss the watercress sprigs with the lemon dressing and scatter over the pizza, then top with the fried calamari, sprinkle with the caviar and serve.
Another great Sexy pizza recipe from John Lanzafame. This one using one of the most popular aphrodisiac foods... figs
Fig & Gorgonzola Pizza Makes one 30cm (12 inch) pizza
Coarse semolina for dusting
1 qty pizza dough (see John's video above)
1 1/2 fl oz (45ml) Bechemel sauce
1 1/2 oz (40g) gorgonzola cheese
1 oz (25g) grated mozzerella cheese
1 small raw lobster tail, peeled and thinly sliced
2 tablespoons of chopped flat leaf parsley
3 medium sized figs
6 thin slices of proscuitto
Balsamic vinegar to drizzle
Pecorina Cheese to finish
Place a pizza stone in the oven and pre-heat to 500F (250C)
Lightly dust your workbench with semolina, then roll out the dough into a 12 inch round (30cm) place on a pizza tray and prick all over with a fork (dock it). Spread the bechemel sauce over the base, then top with dollops of gorgonzolla cheese, parsley, and the grated mozzarella in that order. Place on the pre-heated stone and bake for 5-8 minutes, or until the base is golden or crisp.
Remove pizza from the oven. cut the pizza into 6 pieces. Place quartered figs quickly onto the pizza followed by the proscuitto slices. Using a microplane, grate fresh pecorino cheese over the pizza and then drizzle with a little balsamic vinegar. and serve.
Sexie Pasta
Contrary to popular belief, true Spaghetti Carbonara does not have any cream or parmesan! My favourite recipe for this truly sexie pasta dish is from Rick Stein. One of my favourite chefs who offers dishes that are true to their roots.
Authentic Spaghetti Carbonara
400 g dried spaghetti
175 g piece smoked pancetta, without rind
2 tablespoons extra virgin olive oil
2 finely chopped garlic cloves
2 tablespoons flat leaf parsley, finely chopped
3 large eggs, beaten
50 g pecorino cheese, finely grated
salt and black pepper
Cook the pasta in salted boiling water until al dente.
Meanwhile, cut the pancetta into lardons (little chunky strips about 6mm wide).
Heat a large frying pan over a medium-high heat, add the oil and pancetta.
Stir until golden.
Add the garlic and parsley, heat for a few more seconds then remove from the heat.
Drain the spaghetti well, retaining a ladle-full of the cooking water, and add the pasta to the frying pan.
Mix well and add the water to create a bit of a sauce, then stir in the beaten eggs and half the cheese.
Toss together.
The heat of the pasta will cook the eggs sufficiently to make them creamy. Season with salt and pepper to taste.
Serve with the remaining cheese sprinkled on top.
Sexie Seafood
Heres one of my very favourites. Being of Portugese origin, I simply adore salt cod, and Rick Stein has produced one of my favourite Tapas. Check his video out below. This is truly sexie finger food!
Spanish Salt Cod Fritters
Get your pencil out now and take down some notes... or better still buy Rick's recipes in this book. It is part of my 'must have' recipe collection. Rick Stein's Mediterranean Escapes
I found this dish below, at a restaurant in New Zealand called soul bar & bistro. It is located on the harbour in Auckland, a spot renowned for fresh seafood, great yachts!
I was delighted when I was given their recipe book as a gift ... fabulous!
It is not really a proper chowder, but is a really sexy seafood dish where the seafood is the hero. You will definitely impress with this. It is quick to prepare and I simply love it.
Souls Seafood Chowder serves 10 so you can keep some for later!
100g unsalted butter
100g peeled & chopped onion
100g chopped celery
100g chopped leek
1 clove finely chopped garlic
2 threads of saffron
100g plain flour
1.25 litres fish stock, hot
150ml milk
2 tablespoons of each chopped parsley, dill , oregano, marjoram or basil
100g whole kernel corn
sea salt & freshly milled white pepper
200ml cream
600g fresh white fish cut into 2 cm chunks
300g mussels, steamed & removed from shells
100g shrimps fresh is best
2 tablespoons chopped parsley
Melt the butter in a large saucepan. Add the onion, carrot, celery, leek, garlic and saffron. Cook without colouring until soft (approx 8-10 minutes). Remove from heat, add the flour and mix well. Return to the heat and gradually add the hot stock and then the milk. Bring to the boil and simmer for 20 minute, stirring occassionally then add the herbs and sweetcorn and season to taste.
Add the cream, fish, mussels and shrims. Simmer for 5-10 minutes to cook the fish, then serve in deep bowls, sprinkled with chopped parsley.
