COOK AT HOME WITH THE ONES YOU LOVE!

February is here, the official/unofficial month of love. While a lot of people believe in going out with their loved ones on date nights at fancy restaurants, or even on fun adventures like a hike, we believe the best way you could celebrate with your loved ones is by sharing a delicious home-cooked meal.

If your family or loved ones love cooking, involve them in the process to make it more fun. If they aren't the cooking type, well here's your chance to surprise them with something absolutely delicious.

Whatever is your preference, we're here to make it easier for you!

We're putting together 3 recipes which are simple and absolutely delicious for you to celebrate love, be it a romantic date night at home or a cozy dinner with your family and friends.

These recipes include a starter, a main course and a dessert to wrap it up! 

CREAMY GARLIC SHRIMP 

This one's not just incredibly mouth-watering, most of the ingredients for this can be found in your refrigerator even right now. Up the romance quotient by pairing this with either a light Chardonnay or a Pinot Gris.

Here are some handy tips you can consider with this dish:

  • You can use shrimp with tails on for a more visually appealing dish. Perfect for the gram!
  • You can use frozen shrimp but fresh shrimp will always have a better flavour.
  • You can use unsalted butter too, however you'll need to season the shrimp.
  • You can use lighter low-fat cream instead if you're concerned about the calories

INGREDIENTS:

1 tablespoon olive oil
1 pound (500 grams) shrimp, tails on or off
Salt and pepper, to taste
2 tablespoons unsalted butter
6 cloves garlic minced
1/2 cup dry white wine* or chicken broth
1 1/2 cups reduced fat cream**
1/2 cup fresh grated Parmesan cheese
2 tablespoons fresh chopped parsley


INSTRUCTIONS:

Heat oil a large skillet over medium-high heat. Season shrimp with salt and pepper and fry for 1-2 minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.

Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the white wine or broth; allow to reduce to half while scraping any bits off of the bottom of the pan.

Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

Add the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.

Add the shrimp back into the pan, sprinkle with parsley. Taste test sauce and adjust salt and pepper, if needed.

Serve over pasta, rice or steamed veg.

SUGGESTED TOOLS:

Moda Stainless Steel Garlic Press with Auto Scraping Bar
Moda Stainless Steel Garlic Press with Auto Scraping Bar
Moda Stainless Steel Garlic Press with Auto Scraping Bar
Moda Stainless Steel Garlic Press with Auto Scraping Bar
Moda Stainless Steel Garlic Press with Auto Scraping Bar
Moda Stainless Steel Garlic Press with Auto Scraping Bar
Moda Stainless Steel Garlic Press with Auto Scraping Bar
Moda Stainless Steel Garlic Press with Auto Scraping Bar
Moda Garlic Press-Hutch Kitchen
Moda Garlic Press-Hutch Kitchen
Moda Stainless Steel Garlic Press with Auto Scraping Bar

Moda Stainless Steel Garlic Press with Auto Scraping Bar

$39.99
4-Sided Box Grater
4-Sided Box Grater
4-Sided Box Grater
4-Sided Box Grater
4-Sided Box Grater
4-Sided Box Grater

4-Sided Box Grater

$24.99

CHICKEN WITH STEWED TOMATOES AND PEPPER

This recipe is a delicious blend of juicy chicken with flavourful tomatoes and bell peppers. This dish is high on nutritional value too. The tomatoes and bell peppers are rich in antioxidants, which help in reducing risks of heart disease. Talk about helping with matters of the heart!

  • Cut the onions into ½-in.-thick wedges for best results.
  • Olive oil works best for this dish, but you can substitute it with Canola oil too.
  • Use a Garlic Press to for finely minced garlic in the recipe
  • Brine your chicken in a mixture of water and a few tablespoons of salt for about 20-30 minutes to keep it moist and juicy

INGREDIENTS:

4 6-oz boneless, skinless chicken breasts
1 tbsp. smoked paprika
Kosher salt and pepper
1 tbsp. olive oil
2 small red onions, cut into ½-in.-thick wedges
2 red bell peppers, quartered and sliced crosswise ½ in. thick
1/2 lb. Campari or large cherry tomatoes, halved
2 cloves garlic, thinly sliced
Parsley and sliced almonds, for serving

INSTRUCTIONS:

Heat oven to 450°F. Pat chicken dry with a paper towel, then rub with paprika and ½ tsp each salt and pepper.

Heat oil in a large skillet on medium and cook chicken until browned on one side, 4 to 5 minutes. Turn chicken over. Add onions, bell peppers, tomatoes, and garlic to skillet and season with ½ tsp each salt and pepper.

Transfer skillet to oven and roast, stirring vegetables once, until chicken is cooked through and vegetables are tender, 14 to 16 minutes. Serve sprinkled with parsley and almonds if desired.

SUGGESTED TOOLS:

Moda Stainless Steel Garlic Press with Auto Scraping Bar
Moda Stainless Steel Garlic Press with Auto Scraping Bar
Moda Stainless Steel Garlic Press with Auto Scraping Bar
Moda Stainless Steel Garlic Press with Auto Scraping Bar
Moda Stainless Steel Garlic Press with Auto Scraping Bar
Moda Stainless Steel Garlic Press with Auto Scraping Bar
Moda Stainless Steel Garlic Press with Auto Scraping Bar
Moda Stainless Steel Garlic Press with Auto Scraping Bar
Moda Garlic Press-Hutch Kitchen
Moda Garlic Press-Hutch Kitchen
Moda Stainless Steel Garlic Press with Auto Scraping Bar

Moda Stainless Steel Garlic Press with Auto Scraping Bar

$39.99
Stainless Steel 8" Chef's Knife
Stainless Steel 8" Chef's Knife
Stainless Steel 8" Chef's Knife
Stainless Steel 8" Chef's Knife

Stainless Steel 8" Chef's Knife

$29.99

FRESH CHERRY TART

The best part about this recipe is how easy it is to make. To begin with, the crust doesn’t need to be refrigerated before lining the pan or before baking. This cherry pie has a creamy, sweet vanilla custard filling that comes together in no time and is just the perfect thing to complement the rest of this pie.

  • You can use brown sugar instead of regular powdered sugar.
  • No need to use a processor to mix the ingredients, simply use a hand whisk.
  • Bake until the custard barely jiggles in the centre for a rich, creamy texture.
  • Always use fresh cherries. Use a cherry pitter to separate the pit easily.

INGREDIENTS:

For the crust:
1/2 cup (115g) unsalted butter, melted and cooled
Scant 1/2 cup (90g) granulated sugar
1 1/4 cups (175g) all-purpose flour
A pinch of salt
2 tablespoons almond meal (ground almonds) or ground vanilla cookies

For the filling:
3/4 cup (170g) whipping cream
2 eggs, at room t°
1 teaspoon vanilla extract
3 tablespoons granulated sugar
2 tablespoons all-purpose flour
1 pound (450g) cherries, pitted (fresh are best)


INSTRUCTIONS:

Preheat the oven to 350ºF/180°C.

Have ready a 9-inch (24cm) round tart pan with a removable bottom.

Have the pitted cherries in a bowl.

For the crust:

Stir together the butter and sugar in a large mixing bowl. I use a spatula.

Add the flour and salt and stir to make a soft dough.

Transfer the dough to the pan in small pieces, distributing them on the bottom, and press evenly into the sides first, and then the base, with your floured fingertips. The dough seems like it’s not enough but it is.

Bake for 15-18 minutes, until beginning to brown.

Remove from the oven and sprinkle the almond meal over the base.

For the filling:

Whisk together the cream, eggs, vanilla and sugar.

Add the flour and whisk until well mixed.

Arrange the pitted cherries over the pastry base and slowly pour the cream filling evenly over the cherries.

Return the tart to the oven and bake 40-50 minutes until the filling is barely firm, still jiggling slightly in the center.

Cool completely on a wire rack and serve dusted with powdered sugar and fresh cherries.

I like to refrigerate it for a 1-2 hours, well wrapped, before serving.

Refrigerate leftovers, wrapped so it doesn’t dry out.

SUGGESTED TOOLS:

Moda Bobble Whisk
Moda Bobble Whisk
Moda Bobble Whisk-Hutch Kitchen
Moda Bobble Whisk

Moda Bobble Whisk

$17.99
Stainless Steel Cherry Pitter
Stainless Steel Cherry Pitter
Stainless Steel Cherry Pitter
Stainless Steel Cherry Pitter
Cherry Pitter-Hutch Kitchen
Cherry Pitter-Hutch Kitchen

Stainless Steel Cherry Pitter

$17.99