W.With Valentine's Day on the horizon, love is in the air…and so are crippling anxiety, spiraling costs, and an overwhelming distaste for PDA.
With romance and budget in mind, Aldi has put together a simple three-course menu to delight that special someone, your closest friends or just to treat yourself.
A vibrant beet and red onion tarte tatin is an elegant and simple starter that sets the tone for a memorable evening. Follow with tagliatelle with asparagus and mushrooms, which delights with its comforting richness and delicate balance of flavors.
For a sweet finish, a creamy, crunchy Ballycastle brulee adds a welcome touch. Of course, no celebration is complete without a toast, so raise a glass to love (or singleness) with a Sweetie Martini, which is as refreshing as it is delicious.
Beetroot and red onion tarte tatin
A classic French tarte tatin with roasted onion and beetroot
(Aldi)
It serves: 4 people
preparation time: 10 minutes | Time to cook: 40 minutes
Ingredients:
50 g light, soft brown sugar
30g butter
2 tablespoons balsamic vinegar
1 teaspoon salt
1 red onion, cut into wedges
400 g cooked beetroot, cut into wedges
1 tablespoon olive oil
1 roll of puff pastry of 375 g
½ bag of watercress, spinach and arugula
Serve:
50g feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Method:
Preheat the oven to 180°C/gas thermostat 4.
Place the beetroot and red onion, with a drizzle of olive oil, on a baking tray and bake for 30 minutes.
Melt the butter and sugar together, when all the sugar has dissolved add the salt and balsamic vinegar and bring to a boil.
Pour the syrup into a 7-inch cake pan or ovenproof skillet and place the beets and onion on top.
Use a plate a little larger than the tin to cut a circle of puff pastry and place it on the beet and onion.
Tuck the edges of the dough into the pan and bake for 30-40 minutes until the dough is crispy and golden.
Place the tart on a serving plate, serve while still hot, and serve with the salad.
Sprinkle the feta cheese over the salad leaves and drizzle with the oil and balsamic vinegar.
Tagliatelle with asparagus and mushrooms
Asparagus adds great texture to this cheesy noodle dish, perfect for a weeknight treat.
(Aldi)
It serves: 4 people
preparation time: 10 minutes | Time to cook: 20 minutes
Ingredients:
400 g of noodles
2 packages of 100 g of asparagus tips
1 medium onion
150 g chestnut mushrooms
200 g lighter soft cheese with garlic and herbs
150ml liquid cream
100 ml white wine
6 g fresh parsley
40 g salted butter
40 g Parmesan Reggiano
Salt
Black pepper
20ml extra virgin olive oil
Method:
Peel and chop the onion.
Clean the mushrooms and chop them finely. Finely chop the parsley. Melt the butter in a wok or large skillet and sauté the onions for a minute.
Add the chopped mushrooms and cook for a couple more minutes.
We add the soft cheese, the liquid cream, the white wine and the chopped parsley. Season with a little salt and pepper and simmer for a couple of minutes.
Meanwhile, cook the pasta in a large saucepan of boiling water for about 8/10 minutes according to package instructions.
Cut the asparagus in half and fry them in olive oil for 2/3 minutes.
Drain the pasta and add it to the mushroom sauce, add the asparagus and heat gently.
Serve with parmigiano reggiano shavings.
Ballycastle Brulee
A boozy creme brulee that's just as dreamy
(Aldi)
It serves: 2 people
preparation time: 10 minutes | Time to cook: 45 minutes
Ingredients:
40ml Bally Castle
3 large egg yolks
250ml double cream
45g powdered sugar
Method:
Preheat the oven to 110C/225F/gas mark ¼.
Beat the egg yolks with 30 g of powdered sugar until thick, creamy and pale.
Put the cream and Ballycastle into a small saucepan and bring to a gentle boil. Pour the boiling cream over the eggs and beat well.
Divide the mixture between 2 large ramekins or oven-safe bowls. Place them on a small, deep baking sheet; Pour boiling water into the pan so that it comes halfway up the sides of the pots.
Bake in the oven for about 40 minutes, until the custard is set but still wobbly when shaken. Remove from the oven and let cool in the mold with the water.
When cool, transfer to the refrigerator for at least an hour; if covered, it will keep in the refrigerator for 4 days.
When ready to serve, sprinkle remaining sugar over custard; place under a hot grill or use a blowtorch to caramelize the sugar.
Serve immediately.
sweet martini
Vanilla martini served with strawberries in a white chocolate dipped cocktail glass
(Aldi)
It serves: 2 people
preparation time: 5 minutes
Ingredients:
170 g strawberries, sliced
140 g vanilla ice cream
2 teaspoons vanilla extract
70 ml vodka
150 g ice
Decorate:
30 grams of white chocolate
2 strawberries
15 g grated dark chocolate
Method:
Place the white chocolate in a heatproof bowl and melt by heating it in short bursts in the microwave.
Dip the rims of the 2 martini glasses into the melted chocolate and sprinkle with the dark chocolate shavings.
Place the martini ingredients in a blender and blend until smooth. Decant into the 2 glasses and cover with a strawberry. Serve immediately.
