10 Recipes for the Ones You Love ❤️ | Jamie Oliver | Valentine's Day
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Recipes in this Video
9 recipes
Originating from Italy, Carbonara is traditionally a pasta dish made with eggs, cheese, and cured pork. This vegetarian twist incorporates sweet leeks and seasonal vegetables, making it a delightful option for those seeking a lighter, plant-based meal. The dish reflects Italy's rich culinary tradition of transforming simple ingredients into satisfying meals, and has gained popularity worldwide with various adaptations.
Ingredients
- ●spaghetti
- ●leeks
- ●zucchini
- ●carrots
- ●garlic
- ●eggs
- ●parmesan cheese
- ●black pepper
- ●olive oil
- ●salt
- ●fresh parsley
- ●nutmeg
Instructions
- 1Cook spaghetti in a large pot of salted boiling water until al dente; reserve some pasta water.
- 2Slice leeks, zucchini, and carrots into thin strips.
- 3Heat olive oil in a large skillet over medium heat; add leeks and sauté until softened, about 5 minutes.
- 4Add garlic and sauté until fragrant, about 1 minute.
- 5Stir in zucchini and carrots; cook until tender, about 3-4 minutes.
- 6In a bowl, whisk together eggs, grated parmesan cheese, black pepper, and a pinch of nutmeg.
- 7Add cooked spaghetti to the skillet with veggies; toss to combine.
- 8Remove from heat; quickly pour egg mixture over pasta, tossing to coat evenly.
- 9If needed, add reserved pasta water to create a creamy sauce.
- 10Season with salt and additional black pepper to taste.
- 11Garnish with chopped parsley before serving.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: pecorino cheese
Nutritional yeast provides a cheesy flavor with fewer calories.
spaghetti
Healthier: whole wheat pasta
Cheaper: penne
Whole wheat pasta adds fiber, while penne is often less expensive.
Techniques
sautéingboilingmixing
Equipment
large potskilletmixing bowlwhiskcolander
🌶️🌶️🌶️Lowdairyeggs
Also Known As
Vegetarian CarbonaraLeek Carbonara
Ingredients
- ●4 large potatoes, thinly sliced
- ●2 cups heavy cream
- ●1 cup grated Gruyère cheese
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
- ●2 tbsp unsalted butter, for greasing
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Grease a baking dish with butter.
- 3In a bowl, combine the heavy cream, minced garlic, salt, black pepper, and nutmeg.
- 4Layer half of the sliced potatoes in the bottom of the baking dish.
- 5Pour half of the cream mixture over the potatoes and sprinkle with half of the Gruyère cheese.
- 6Add the remaining potato slices on top, followed by the rest of the cream mixture and cheese.
- 7Cover the dish with aluminum foil and bake for 30 minutes.
- 8Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and the potatoes are tender.
- 9Let it cool for a few minutes before serving.
Equipment
baking dishmixing bowlknifecutting boardaluminum foil
pescatarian
This dish combines the sweetness of mango with the savory flavor of prawns, often enjoyed in tropical regions.
Ingredients
- ●1 lb large prawns, peeled and deveined
- ●2 ripe mangoes, diced
- ●1/4 cup soy sauce
- ●1/4 cup honey
- ●2 tbsp lime juice
- ●2 cloves garlic, minced
- ●1 tsp ginger, grated
- ●1/2 tsp red pepper flakes
- ●2 tbsp vegetable oil
- ●1/4 cup green onions, chopped
- ●Salt and pepper to taste
Instructions
- 1In a bowl, combine soy sauce, honey, lime juice, garlic, ginger, and red pepper flakes to create the marinade.
- 2Add the prawns to the marinade and let them sit for at least 30 minutes.
- 3Heat vegetable oil in a large skillet over medium-high heat.
- 4Remove prawns from the marinade, reserving the marinade for later.
- 5Add the prawns to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque.
- 6Add the diced mangoes to the skillet and pour in the reserved marinade.
- 7Cook for an additional 2-3 minutes, stirring gently until the mangoes are heated through and the sauce thickens slightly.
- 8Season with salt and pepper to taste.
- 9Remove from heat and garnish with chopped green onions.
- 10Serve immediately over rice or noodles.
Equipment
SkilletMixing bowlMeasuring cupsMeasuring spoonsKnifeCutting board
🌶️🌶️🌶️Low
pescatarian
Ingredients
- ●8 oz linguine pasta
- ●1 lb mixed seafood (shrimp, scallops, mussels)
- ●3 tbsp olive oil
- ●4 cloves garlic, minced
- ●1/2 cup white wine
- ●1 cup cherry tomatoes, halved
- ●1/4 cup fresh parsley, chopped
- ●1/2 tsp red pepper flakes
- ●Salt to taste
- ●Black pepper to taste
Instructions
- 1Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant.
- 4Pour in the white wine and bring to a simmer, allowing it to reduce by half.
- 5Add the mixed seafood to the skillet and cook for about 5-7 minutes, or until the seafood is cooked through.
- 6Stir in the cherry tomatoes and cook for an additional 2-3 minutes until they soften.
- 7Season the mixture with salt and black pepper to taste.
- 8Add the cooked linguine to the skillet, tossing to combine with the seafood and sauce.
- 9Remove from heat and stir in the fresh parsley before serving.
Equipment
large potskilletcolander
🌶️🌶️🌶️Low
Ingredients
- ●1 whole chicken (about 4-5 lbs)
- ●1 cup plain yogurt
- ●2 tbsp lemon juice
- ●2 tbsp vegetable oil
- ●4 cloves garlic, minced
- ●1 tbsp ginger, grated
- ●2 tsp ground cumin
- ●2 tsp ground coriander
- ●2 tsp garam masala
- ●1 tsp turmeric
- ●1 tsp chili powder
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●Fresh cilantro for garnish
Instructions
- 1Preheat your oven to 425°F (220°C).
- 2In a large bowl, combine the yogurt, lemon juice, vegetable oil, garlic, ginger, cumin, coriander, garam masala, turmeric, chili powder, salt, and black pepper to create the marinade.
- 3Rinse the chicken under cold water and pat it dry with paper towels.
- 4Rub the marinade all over the chicken, making sure to get it under the skin and inside the cavity. Cover and refrigerate for at least 2 hours, preferably overnight.
- 5Place the marinated chicken on a roasting rack in a roasting pan.
- 6Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
- 7Baste the chicken with the pan juices halfway through cooking for extra flavor and moisture.
- 8Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
- 9Garnish with fresh cilantro before serving.
- 10Serve with naan or rice and your favorite chutney.
Equipment
roasting panmixing bowlmeat thermometerbasting brush
🌶️🌶️🌶️Medium
vegandairy-freeegg-freesoy-free
Ingredients
- ●1 cup silken tofu
- ●1/2 cup dairy-free dark chocolate chips
- ●1/4 cup maple syrup
- ●1 tsp vanilla extract
- ●1/4 tsp salt
Instructions
- 1Melt the dairy-free dark chocolate chips in a microwave-safe bowl or over a double boiler until smooth.
- 2In a blender or food processor, combine the melted chocolate, silken tofu, maple syrup, vanilla extract, and salt.
- 3Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
- 4Taste the mixture and adjust sweetness if necessary by adding more maple syrup.
- 5Pour the chocolate mixture into small serving pots or ramekins.
- 6Refrigerate for at least 2 hours to allow the pots to set.
- 7Once set, serve chilled, optionally topped with fresh berries or coconut whipped cream.
Equipment
blendermicrowavesmall bowls or ramekins
Ingredients
- ●200g digestive biscuits
- ●100g unsalted butter, melted
- ●400g cream cheese
- ●100g icing sugar
- ●300ml double cream
- ●2 ripe bananas, sliced
- ●400g caramel sauce
- ●1 tsp vanilla extract
- ●Chocolate shavings for garnish
Instructions
- 1Crush the digestive biscuits in a food processor until fine crumbs form.
- 2In a bowl, mix the crushed biscuits with the melted butter until well combined.
- 3Press the biscuit mixture into the base of a 9-inch springform cake tin to form a crust. Chill in the fridge for 30 minutes.
- 4In a large mixing bowl, beat the cream cheese and icing sugar together until smooth and creamy.
- 5In another bowl, whip the double cream until soft peaks form, then gently fold it into the cream cheese mixture.
- 6Add the vanilla extract and mix until combined.
- 7Spread half of the cream cheese mixture over the chilled biscuit base.
- 8Layer the sliced bananas over the cream cheese mixture, then drizzle half of the caramel sauce on top.
- 9Spread the remaining cream cheese mixture over the bananas and caramel.
- 10Drizzle the remaining caramel sauce on top and smooth it out.
- 11Cover the cheesecake with plastic wrap and freeze for at least 4 hours or until firm.
- 12Before serving, let the cheesecake sit at room temperature for 10 minutes, then garnish with chocolate shavings.
Equipment
9-inch springform cake tinmixing bowlswhiskfood processorspatulaplastic wrap
Ingredients
- ●4 oz dark chocolate, chopped
- ●2 tbsp unsalted butter
- ●2 large eggs, separated
- ●1/4 cup granulated sugar
- ●1/2 cup heavy cream
- ●1/2 tsp vanilla extract
- ●a pinch of salt
Instructions
- 1Melt the dark chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
- 2In a separate bowl, whisk the egg yolks and granulated sugar until pale and creamy.
- 3Stir the melted chocolate mixture into the egg yolk mixture until well combined.
- 4In another bowl, beat the heavy cream and vanilla extract until soft peaks form.
- 5In a clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
- 6Gently fold the whipped cream into the chocolate mixture, then fold in the egg whites until no white streaks remain.
- 7Spoon the mousse into serving dishes and refrigerate for at least 2 hours to set.
- 8Serve chilled, optionally garnished with whipped cream or chocolate shavings.
Equipment
heatproof bowlwhiskmixing bowlsspatulaserving dishes
Ingredients
- ●1 cup unsalted butter
- ●2 cups granulated sugar
- ●4 large eggs
- ●1 tsp vanilla extract
- ●1 cup all-purpose flour
- ●1/2 cup unsweetened cocoa powder
- ●1/4 tsp salt
- ●1 cup chocolate chips
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Grease a 9x13 inch baking pan or line it with parchment paper.
- 3In a medium saucepan, melt the butter over low heat.
- 4Remove from heat and stir in the sugar, eggs, and vanilla until well combined.
- 5In a separate bowl, whisk together the flour, cocoa powder, and salt.
- 6Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- 7Fold in the chocolate chips until evenly distributed.
- 8Pour the batter into the prepared baking pan and spread it evenly.
- 9Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- 10Allow the brownies to cool in the pan before cutting into squares and serving.
Equipment
9x13 inch baking panmedium saucepanmixing bowlwhiskspatulatoothpick
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