romantic

A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a perfect traybake every time.

Best ever chocolate brownies recipe

unsalted butter

best dark chocolate

plain flour

cocoa powder

white chocolate

milk chocolate

eggs

golden caster sugar

Cut 185g unsalted butter into small cubes and tip into a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">medium bowl</a>. Break 185g dark chocolate into small pieces and drop into the bowl.

Fill a small <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> about a quarter full with <a href="https://www.bbcgoodfood.com/review/best-kettles">hot water</a>, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.

Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.

While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.

Using a shallow 20cm square <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">tin</a>, cut out a square of non-stick <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">baking parchment</a> to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.

Chop 50g white chocolate and 50g milk chocolate into chunks on a <a href="https://www.bbcgoodfood.com/review/best-chopping-boards">board</a>.

Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an <a href="https://www.bbcgoodfood.com/review/best-stand-mixers">electric mixer</a> on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.

Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">rubber spatula</a>. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.

Hold the <a href="https://www.bbcgoodfood.com/content/test-best-flour-shakers">sieve</a> over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.

Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing.

Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.

Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.

Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.

Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.

They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.

Make a parcel from baking parchment and let your fish steam to perfection while infusing with garlic, ginger, chilli and lime

Sea bass en papillote with Thai flavours

seabass, scaled and gutted

potatoes,

salted butter

lemongrassstalks

chunk fresh ginger

garlic

red chillies, finely chopped

Heat oven to 180C/160 fan/gas 4. To prepare the stuffing mixture, bash the lemongrass with the blunt side of your knife to bruise it, then slice it into thin rings. Finely slice the ginger (across the grain) &ndash; you can leave the peel on. Squash the unpeeled garlic cloves to release their aroma. Put all the stuffing ingredients into a bowl and mix together.

Take a piece of baking parchment about 50cm in length and place the 2 sea bass across its width. Fill the stomach cavities with &frac34; of the stuffing mixture, scattering the rest over the fish, then season. Fold the sides of the parchment over the heads and tails of the fish, then roll it into a parcel. This can now be stored in the fridge for a few hrs, if you like. When ready to cook, place on a tray in the oven and bake for 20-25 mins, until the flesh flakes off the bone.

While the fish bakes, put the new potatoes in cold water and bring to the boil. Once cooked, drain well, slice in half and return to the pan with a knob of butter.

Arrange the new potatoes and sea bass on the plate, still in the parcel, if you like, and sprinkled with the coriander leaves.

&quot;The secret to perfect roasted chicken is to brine the bird, let it air-dry in the fridge, then cook it first at high heat, then at moderate heat. Brining is an age-old technique that adds moisture and enhances taste by infusing the meat with flavor, rather than simply seasoning the skin. Air-drying insures a dry bird going into the oven and extra-crisp skin after roasting, and varying the oven temperature crisps the skin without drying out the meat.&quot;

Brined Roast Chicken

For the Brine:

salt salt

water

For the Chicken:

chicken

Unsalted butter

black pepper

Flat-leaf parsley

Bay leaf

Marjoram

Lemon

Shallot

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cocoa butter

icing sugar

milk powder (Full fat)

cocoa powder (Unsweetended)

An amazingly easy slice that will make the taste buds dance!

Rocky Road Recipe

milk chocolate melted

coconut

110 g Turkish delight chopped

peanuts chopped

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=IxZGxkYjE6BCFGI-JcJHXF8ygXXiZEhq&=domain=br

IxZGxkYjE6BCFGI-JcJHXF8ygXXiZEhq

Bake our easy jam tarts and they'll instantly become a family favourite – plus, you can make them in less than half-an-hour if you use ready-made pastry.

Easy jam tarts

plain flour,plus extra for dusting

butter,chilled and diced,

vanilla pod,seeds scraped (optional)

jam,fruit curd

Put the flour, butter and a pinch of salt in a bowl and rub them together with your fingertips (or you can pulse these ingredients together in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> if you have one). When the mixture looks and feels like fresh breadcrumbs, stir in the egg and vanilla seeds, if using, with a cutlery knife. Add 1 tbsp cold water, then start to bring the dough together in one lump with your hands – try not to knead it too much. Add 1 more tbsp of water if it’s not coming together, but try not to add more than that. Wrap in cling film and chill in the fridge for 30 mins.

Heat oven to 200C/180C fan/gas 6. Butter a 12-hole tart tin, then dust your work surface with flour. Unwrap and roll out the chilled pastry so it’s about the thickness of a £1 coin, then use a straight or fluted round cutter to cut out 12 circles, big enough to line the holes in the tin. Dollop 1-2 tsp of your chosen filling into each one and, if you like, cut out little pastry hearts (perfect for Valentine's Day) and pop them on top.

Bake for 15-18 mins or until golden and the filling is starting to bubble a little. Leave to cool in the tin for a few mins then carefully transfer to a wire rack to cool completely.

Perfect your whisking skills for these light baked meringues - a blank canvas for tasty flavour combinations.

Ultimate meringue

organic egg whites,

caster sugar

Heat the oven to 110C/ 100C fan/gas ¼.

Line 2 <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking sheets</a> with non-stick liner or <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">parchment paper</a> (meringue can stick on greaseproof paper and foil).

Tip 4 large egg whites into a large clean <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">mixing bowl</a> (not plastic). Beat them on medium speed with an <a href="https://www.bbcgoodfood.com/content/top-five-whisks">electric hand whisk</a> until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.

Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don’t over-beat. When ready, the mixture should be thick and glossy.

<a href="https://www.bbcgoodfood.com/content/test-best-flour-shakers">Sift</a> one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a>. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don’t over-mix. The mixture should now look smooth and billowy.

Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.

Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.

Leave to cool on the trays or a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">cooling rack</a>. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.

Create a romantic dinner for two this Valentine's Day with this simple chicken scaloppine idea.

Chicken scaloppine

chicken breast

Extra virgin olive oil spray

fresh ricotta

Salt & pepper

Bertolli vegetale butternut pumpkin & sage pasta sauce

chargrilled red capsicum slices

Mixed salad leaves,

Woo your loved one this Valentine's Day with a gourmet chocolate souffle.

Chocolate souffle

Softened butter, for greasing dishes

tbsp caster sugar, plus extra to coat dishes

dark chocolate

milliliters thickened cream

eggs, separated

milliliters (1 tbsp) brandy

eggwhite

&quot;This delicious and simple recipe for juicy, quickly prepared pork chops calls on three kitchen staples -- garlic, sage and rosemary. The chops are pan roasted, cooked in a covered skillet with the herbs, garlic and some olive oil. Covering the pan holds in moisture and helps keep the chops from becoming too dry or tough. &quot;

Rosemary Sage Pork Chops

olive oil (up to 4), (depends on number of chops & size of pan)

sage

rosemary

pork

Salt and black pepper

vermouth (optional)

Delicate smoked trout makes a great base for a smooth Italian rice pot with added mascarpone cheese, lemon and chives

Trout risotto

onion

olive oil

risotto rice

vegetable stock

smoked trout

light mascarpone

lemon

chives

In a frying pan, gently fry the onion in the oil until softened. Tip in the risotto rice and cook for 2 mins, stirring continuously. Add a third of the stock, and simmer, gently stirring until the stock has been absorbed. Add half the remaining stock and carry on cooking, stirring a bit more, until that has been absorbed too.

Tip in the final lot of stock and cook until creamy and the rice is just tender. Stir in the trout, mascarpone, lemon zest, most of the chives and some seasoning – it won’t need too much salt. Cover and leave for 5 mins to rest. Finally season with a squeeze of lemon juice, divide between two bowls and top with the remaining chives. Great with a green salad on the side.

Posh fish and chips! Team bass with an Italian-inspired tomato sauce and serve celeriac as fries

Pan-fried sea bass with puttanesca sauce & celeriac chips

chilli flakes

can chopped tomato

tbsp small caper

green olives

celeriac

kale

butter

lemon juice

sea bass fillets, skin lightly scored

parsley

Heat 1 tbsp of the oil in a frying pan. Tip in the onion, garlic and chilli flakes and cook over a low heat for 10 mins until soft. Add the tomatoes and ¼ can of water and cook for 8 mins until thick, then stir through the capers and olives. Can be done earlier in the day and chilled.

Meanwhile, heat oven to 220C/200C fan/ gas 7. Put the celeriac on a non-stick baking sheet. Add another 1 tbsp oil, season and mix with your hands. Spread into a thin layer and roast for 25 mins, stirring once, until golden and tender.

Put the kale in a steamer and cook for about 5 mins until tender. When done, pop a knob of butter on top, squeeze over a little lemon juice and season.

Heat the remaining oil in a non-stick frying pan. Season the fish fillets, then put in the pan, skin-side down. Cook for 3-4 mins until the skin is golden and the fish is almost cooked through. Turn and cook for 1-2 mins more, depending on the thickness of the fillets.

Meanwhile, heat the sauce through, season and add the parsley. Spoon the sauce onto 2 plates, top with the fish and serve with the celeriac chips and kale.

This flavorful bone-in ribeye is cooked medium-rare and perfectly tender using the easy but masterful reverse sear method. Served with a delicious, easy garlic-herb butter, this recipe is better than the restaurant! With a guide on cooking to other steak temperatures, as well.

Bone-In Ribeye with Garlic-Herb Butter

bone-in ribeyes (about 1" to 1 ½" thick)

salt (to taste)

black pepper (to taste)

unsalted butter (softened)

parsley (roughly chopped)

herbs

garlic (roughly chopped)

shallot (roughly chopped)

salt

½ teaspoon freshly cracked black pepper (to taste)

Liberally season steaks with salt and pepper on both sides. Place on wire rack over baking sheet and let stand at room temperature at least 30 minutes, but preferably a couple of hours. If letting stand more than one hour, keep in refrigerator, then let stand at room temperature 30 minutes before cooking.

While ribeyes stand, make garlic-herb compound butter. Place all ingredients in food processor and process until smooth. Spoon onto plastic wrap and roll into a log shape. Chill until firm.

Preheat oven to 250° Fahrenheit. Place baking sheet with steaks in oven and insert an internal meat thermometer with probe.

For medium-rare steaks, cook until internal temperature reaches 120° Fahrenheit, approximately 35-40 minutes. Larger or thicker steaks will take longer to reach temperature, so I highly recommend using an internal meat thermometer with probe here. See Notes for alternative temperatures.

Remove from oven when internal temperature reaches 120° Fahrenheit. Preheat a cast-iron skillet over high heat for 5 minutes while steaks rest.

Pat steaks dry and place in hot skillet. Cook 45 seconds, then flip. Place a pat of garlic-herb compound butter (approximately 1 tablespoon per steak) on top of ribeye. Cook another 45 seconds, then flip a couple of times until steaks are a rich brown color, approximately 20-40 seconds total. Press the sides of the ribeyes up against the sides of the cast-iron skillet briefly until no longer red or pink.

Remove from skillet and serve with more garlic-herb compound butter.

This simple recipe for a basic biscuit dough can be adapted to suit your tastes – experiment with different shapes and flavours, from lemon fingers to chocolate cookies

Easy biscuits

butter, softened

tsp vanilla extract

Mix the butter and sugar in a large bowl with a wooden spoon, then add the egg yolk and vanilla extract and briefly beat to combine.

Sift over the flour and stir until the mixture is well combined – you might need to get your hands in at the end to give everything a really good mix and press the dough together.

For basic vanilla biscuits: Pre-heat the oven to 180C/160C fan/gas 4. Chill the dough for 20 - 30minutes, roll out and cut out shapes as above. Bake on a non-stick baking tray for 10-12 minutes until pale golden. Carefully transfer to a wire rack to cool and crisp up.

Creamy, cheesy parmesan pasta loaded with fresh garlic and topped with perfectly pan-seared scallops. It&#039;s a rich and indulgent 20-minute dinner for two that&#039;s perfect for date-night, and easily doubled for more.

Creamy Garlic Pasta with Pan Seared Scallops

high-quality dried spaghetti or fettuccine noodles

garlic (thinly sliced)

red pepper (to taste)

Tablespoon all-purpose flour

whole milk (room temperature)

parmesan

(as desired)

Sea Scallops* (pat dry)

Cook pasta just under al dente according to package directions. Be sure to reserve approximately 1/2 - 1 cup pasta water. While pasta cooks, begin making the sauce and let the scallops come to room temperature.

Add 3 tablespoons butter to a large skillet over medium-low heat and let the butter melt. Add the thinly sliced garlic cloves and let cook for 2-4 minutes until garlic becomes slightly tender, being careful to not burn them. Add salt, pepper, and a dash of red pepper flakes as desired. Stir in flour until combined completely and cook for an additional minute, continuing to stir so it doesn&#39;t burn. Stir in milk and vegetable stock until combined and bring to a low simmer.

Add the just-under al dente noodles to the sauce and stir to combine. Let simmer on low for about 1-2 minutes, adding additional pasta water as needed until your desired sauce consistency is reached (I usually add about 1/3 cup). Stir in parmesan cheese until melted and remove pasta from heat. Don&#039;t forget to taste test for salt levels.

Pasta Sauce

Pat scallops dry and generously coat with salt and pepper on the tops and bottoms. As the sauce finishes cooking, heat a smaller stainless steel skillet over medium-high heat. Add the remaining 2 TBSP butter and let melt.

Once the butter is hot and slightly bubbly, add the scallops &quot;standing up&quot; on the flat edge. Let cook for approximately 1-2 minutes (depending on their size) until a golden crust forms. Flip the scallops (they should easily come up, if not, cook a little longer) and cook for another 1-2 minutes until a golden crust forms and the inside is translucent. Remove from heat and top pasta with scallops.

Optional: squeeze a lemon on top, or stir in lemon zest, for added brightness to the pasta. Garnish with fresh parsley as desired, and enjoy!

Pan-Seared Scallops

https://www.youtube.com/watch?v=IdQQm_anpOk

This creamy garlic pasta makes the perfect date-night dinner for two, or can easily be doubled for more! Spaghetti served in a decadent creamy garlic sauce topped with pan-seared brown butter scallops for a luxurious combination. It's a garlic lover's dream come true!

FULL RECIPE: https://www.forkinthekitchen.com/creamy-garlic-pasta-with-pan-seared-scallops/

Creamy Garlic Pasta with Pan-Seared Scallops

A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a perfect traybake every time.

Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.

Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.

Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.

While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.

Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.

Chop 50g white chocolate and 50g milk chocolate into chunks on a board.

Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.

Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.

Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.

Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing.

Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.

Top 23 romantic recipes from across the web

The most viewed romantic recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best ever chocolate brownies recipe

Sea bass en papillote with Thai fla...

Brined Roast Chicken

Rocky Road Recipe

Easy jam tarts

Ultimate meringue

Chicken scaloppine

Chocolate souffle

Rosemary Sage Pork Chops

Trout risotto

Pan-fried sea bass with puttanesca ...

Bone-In Ribeye with Garlic-Herb But...

Easy biscuits

Creamy Garlic Pasta with Pan Seared...

Best ever chocolate brownies recipe

Chocolate pecan fondants

Romantic rose cupcakes

Neopolitan ice-cream cake

Hot brandy cream

Vegan Mushroom Bourguignon

Love Potion Cocktail

Lemon Thyme Lamb Chops

Top 23 romantic recipes from across the web

The most viewed romantic recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best ever chocolate brownies recipe

Sea bass en papillote with Thai fla...

Brined Roast Chicken

Rocky Road Recipe

Easy jam tarts

Ultimate meringue

Chicken scaloppine

Chocolate souffle

Rosemary Sage Pork Chops

Trout risotto

Pan-fried sea bass with puttanesca ...

Bone-In Ribeye with Garlic-Herb But...

Easy biscuits

Creamy Garlic Pasta with Pan Seared...

Best ever chocolate brownies recipe

Chocolate pecan fondants

Romantic rose cupcakes

Neopolitan ice-cream cake

Hot brandy cream

Vegan Mushroom Bourguignon

Love Potion Cocktail

Lemon Thyme Lamb Chops

The most viewed romantic recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine