MADE WITH LOVE - Whip up a dreamy, romantic four-course dinner for Valentine’s Day

This year is aspris. Tell me, why must Valentine’s Day be on a Saturday? 

There is just no dodging the bullet. 

We must maar pull up our socks and be romantic. 

The clothing stores are red and white, and when you walk into the shop, all you see are red hearts and mugs saying: “I love you” or “Be my Valentine”. The list is endless, and the choice is yours.

If you have never saved up for Valentine’s, I don’t know! 

If you have never received the singing card, I don’t want to be you. 

Well, how about a bracelet? A cup filled with chocolates? Some perfume, maybe? Or every girl’s dream on the day, a teddy bear? 

Ladies, let’s gather here and be honest. We love the day. 

Yes, Judge Judy, love should be an everyday act. It is an everyday act, but this day is extra special.

As we wait for the famous line: “Will you be my Valentine?” 

And yes, gents, we’re waiting for the question. 

If you have already been asked, yay. To those of us who are still waiting, no need to panic, we still have a few days left.

In the name of love, who remembers the music book? We would spend hours listening to a

cassette and writing down the lyrics. We knew the lyrics word for word, and we could imitate

the singers perfectly. 

The little surprises that made our hearts flutter, the notes tucked into lockers, the awkward yet unforgettable confessions scribbled on paper; they were all part of the magic.

Valentine’s Day isn’t just about gifts or grand gestures; it’s about the little things - the memories that linger long after the chocolates are gone. 

It’s the laughter, the secret smiles across the classroom, and yes, even the butterflies that never quite leave.

And speaking of special moments, impress your Valentine with a romantic four-course meal. We’ll start with a warm roasted red pepper and tomato soup, followed by a fresh avocado, feta and pomegranate salad. 

For the mains, enjoy tender braised lamb shanks with vegetables with creamy mashed potatoes, and finish with indulgent éclairs with chocolate glaze.

Starter

Roasted Red Pepper & Tomato Soup

Serves: 4

Ingredients

4 large red bell peppers

6 medium tomatoes, chopped

1 onion, chopped

2 cloves garlic, minced

2 tbsp olive oil

500ml vegetable or chicken stock

Salt and black pepper to taste

Fresh basil leaves, to garnish

Optional: swirl of cream for serving

Method

Preheat oven to 180°C. 

Cut the red peppers in half, remove seeds, and place on a baking tray with chopped tomatoes. 

Drizzle with olive oil and oast for 25-30 minutes until soft.

In a pot, sauté onions and garlic until translucent. 

Add roasted peppers and tomatoes.

Pour in the stock and simmer for 10 minutes.

Use a blender to puree the soup until smooth. 

Season with salt and pepper.

Serve hot, garnished with basil leaves and a swirl of cream if desired.

Salad

Avocado, Feta and Pomegranate Salad

Ingredients

2 ripe avocados, diced

100g feta, crumbled

1 pomegranate, seeds only

100g mixed salad leaves

2 tbsp olive oil

1 tbsp lemon juice

Salt and black pepper to taste

Method

In a large bowl, combine salad leaves, diced avocado, feta, and pomegranate seeds.

In a small bowl, whisk olive oil, lemon juice, salt, and pepper.

Drizzle the dressing over the salad just before serving. Toss gently to combine.

Serve immediately for a fresh, vibrant course.

Main Course  (see main picture)

Tender Braised Lamb Shanks with Vegetables

Ingredients

4 lamb shanks (about 200-250g each)

2 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

2 carrots, chopped

2 celery sticks, chopped

400ml chopped tomatoes (canned or fresh)

250ml red wine or non-alcoholic substitute:

250ml red grape juice + 1-2 tsp red wine vinegar OR

250ml beef/vegetable stock + 1 tbsp balsamic vinegar

250ml beef or vegetable stock

2 sprigs fresh rosemary

2 sprigs fresh thyme

Salt and black pepper to taste

Optional: chopped parsley for garnish

For serving: creamy mashed potatoes or polenta

Method

Preheat the oven to 160°C.

Heat olive oil in a large, oven-proof pot over medium-high heat. Brown the lamb shanks on all sides (about 4-5 minutes per side). Remove and set aside.

In the same pot, sauté onion, garlic, carrots, and celery for 5-6 minutes until softened.

Add chopped tomatoes, red wine or substitute, and stock. Stir to combine, scraping any browned bits from the bottom of the pot.

Return lamb shanks to the pot. Add rosemary, thyme, salt, and pepper. Bring to a gentle simmer.

Cover the pot with a lid and place in the preheated oven. Braise for 2-2.5 hours, or until the lamb is tender and falls off the bone.

Remove the lamb shanks and keep warm. Reduce the sauce on the stovetop if needed to thicken slightly. Adjust seasoning.

Serve the lamb shanks over creamy mashed potatoes or polenta. Spoon the sauce and vegetables over the top and garnish with parsley.

Dessert

Éclairs with Chocolate Glaze

Makes: 8-10 éclairs

Ingredients (for choux pastry):

100ml water

50g butter

75g plain flour

2 eggs

Pinch of salt

Ingredients (for filling):

250ml cream

2 tbsp icing sugar

1 tsp vanilla essence

Ingredients (for chocolate glaze):

100g dark chocolate

2 tsp butter

Method

Preheat oven to 180°C. In a pot, heat water and butter until it boils. Remove from heat, stir in flour and salt until a dough forms. Let cool 5 minutes.

Beat in eggs one at a time until smooth. Pipe 10cm strips onto a baking tray lined with baking paper. Bake 20-25 minutes until puffed and golden. Cool completely.

Whip cream with icing sugar and vanilla until stiff peaks form. Fill a piping bag with cream and pipe into cooled éclairs.

Melt chocolate with butter over a double boiler. Dip tops of éclairs in chocolate glaze.

Chill briefly until chocolate sets, then serve. Add finely chopped nuts as a topping.