a, Student Life

Recipes: Dinner for two

With Valentine’s Day just around the corner, it’s time to think about a way to impress that special someone. They say the way to someone’s heart is through their stomach, so why not give a home-cooked meal a try? Not a master chef? Not a problem! Here are some easy to follow recipes for a three-course meal that is sure to impress.


Raspberry goat cheese salad with caramelized pecans

A red and white, sweet and fruity Valentine’s Day inspired salad.


2 tbsp butter
1 cup halved pecans
2 tbsp packed brown sugar
3 cups spinach
½ cup goat cheese
1 cup raspberries
2 tbsp olive oil
1 tbsp balsamic vinaigrette


1. In a small pan, melt butter.

2. Add pecans and brown sugar. Stir continuously over low heat for 3-5 minutes, until all sugar is dissolved.

3. Transfer pecans onto a baking tray lined with parchment paper and leave to cool for 20 minutes.

4. Toss spinach, goat cheese, and raspberries together with olive oil and balsamic vinaigrette.

5. Top with pecans.

Lamb chop (blogspot.com)
Lamb chop (blogspot.com)

Main Course

Lamb chops with Parmesan asparagus and rosemary potatoes

This meal incorporates sophisticated flavours, yet is simple to prepare.

Lamb chops


2 lamb chops
Fresh or dried thyme
2 cloves garlic, chopped
3 tbsp olive oil


1. Place lamb chops in a dish.

2. Cover with thyme, olive oil, and chopped garlic. Place in fridge for four hours.

3. In a large pan, sear lamb chops on high heat in olive oil for three to five minutes on each side.

4. Add salt and pepper as desired.

Parmesan asparagus


1 bunch green asparagus
½ cup grated Parmesan
2 tbsp olive oil


1. Preheat oven to 375o F.

2. Wash asparagus and remove about 1.5 inches from the bottom of the stems.

3. Place asparagus in oven-safe dish and toss with Parmesan cheese and olive oil.

4. Cook for 20 minutes.

Rosemary potatoes


1 bunch rosemary
10 small potatoes
2 tbsp olive oil
Salt and pepper


1. Preheat oven to 375o F.

2. Halve potatoes and top with olive oil, rosemary, salt, and pepper.

3. Cook for 40 minutes in oven-safe dish.


Cupcakes (printworksbistro.com)


Chocolate brownie cupcakes

Chewy, gooey, warm brownie cupcakes, served with strawberries and vanilla ice cream.


3 eggs
100 g milk chocolate
200 g bittersweet chocolate
2/3 cup salted butter
1 cup packed brown sugar
1¼ cup all-purpose flour
½ tbsp baking powder
1 cup strawberries or raspberries
Vanilla ice cream
Baking cups (cupcake liners)


1. Preheat oven to 375o F.

2. Line 12-cup muffin pan with baking cups.

3. Melt chocolate and butter over low heat, stirring until smooth.

4. In a large bowl, beat together sugar and eggs until creamy.

5. Sift flour and baking powder into batter.

6. Stir in chocolate.

7. Fill baking cups approximately three-quarters full with batter.

8. Bake for 12 minutes.

9. Let brownies cool for 10 minutes.

10. Serve with strawberries and vanilla ice cream.

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