A complete Valentine's menu (made with Thermomix) ready in 45 minutes


Although you still have time to program your Valentine's Day menu, it is worth leaving you three quick and easy recipes in case time runs out (or if you already know that you will not have it when the day comes) . This complete Valentine's menu is made with Thermomix and is ready in 45 minutes.

Each of the recipes takes 15 minutes to complete, so there is no excuse not to make Valentine's dinner a special moment.Well, unless you don't have a Thermomix, in which case we recommend you take a look at our sections of easy and quick recipes, recipes in less than 30 minutes, as well as our most complete compilation of Valentine's recipes, with 101 ideas to inspire your romantic dinner to choose from.

Starter: kale pesto

  • Ingredients for two: 12 fresh basil leaves, 3 kale leaves, 1.5 tablespoons of pine nuts, 1.5 tablespoons of grated Parmesan cheese, 1/2 small clove of garlic, 4 tablespoons of olive oil, salt and pepper .

  • Preparation: We clean the kale by removing the central nerve and blanching the leaves in a pot of boiling water for four minutes. We drain, cool under the tap and dry with absorbent paper. We put them in the blender glass along with the basil leaves, pine nuts, Parmesan cheese, garlic and olive oil. We grind until we get a paste. We rectify the point of salt and pepper and serve with toasts or crackers.

Link | Kale pesto

Main: branada quenelles over salmorejo cream

  • Ingredients for six people: For the cod brandade: 150 g of desalted cod crumbs without skin or bones, 50 g of extra virgin olive oil, 1/2 clove of garlic, 15 g of milk, white pepper and salt. For the salmorejo cream: 300 g of cherry tomato, 1/4 clove of garlic, 50 g of bread from the day before, 5 g of apple cider vinegar, 15 g of water, 35 g of extra virgin olive oil, pinch of salt and sugar or honey (optional).

  • Preparation of the cod brandade: In the Thermomix glass we pour the EVOO together with the garlic clove and program six minutes, Varoma temperature, speed three and a half. We lower the remains of the walls with the help of a spatula. Add the desalted cod and program, again, one minute, Varoma temperature, speed four. Next, we grind for a minute in progressive speed, from four to six. Finally, we add the milk and mix for a few seconds, speed six maximum, for thirty seconds or until we see that we have obtained a homogeneous mass. Season to taste.

  • Preparation of the salmorejo cream: We crush the cherry tomatoes together with the garlic and salt for 30 seconds, speed five. We lower the remains of the walls with a spatula and add the bread, chopped, the apple cider vinegar and the water. We program 30 seconds, speed five, and then 2 minutes, speed 8. Finally, with the robot running at speed five, we add the EVOO through the nozzle. Once everything is incorporated, we cover the mouth with the goblet and program 2 minutes at speed 10 so that the mixture emulsifies and remains creamy. We taste and rectify the bitterness with a little sugar or honey until we get the desired point.

  • Assembly: We distribute the salmorejo cream in two deep plates, covering the base. We take portions of brandade and form the quenelles, using two tablespoons and passing the brandade from one to the other. We place two quenelles on each plate and decorate with chives, parsley or other herbs.

Link | Brandade quenelles on salmorejo cream. Recipe with Thermomix to show off effortlessly

Dessert: Tiramisu glasses

  • Ingredients for two people: 4 sponge cakes, 70 g of prepared coffee (strong and cold), 1 egg yolk, 30 g of icing sugar, 130 g of mascarpone cheese and 1 tablespoon of pure cocoa powder.

  • Preparation: We dip half of the soletilla cakes in coffee and place them at the base of two low glasses. Beat the yolk and sugar with a few rods for 2 minutes at speed 3. Add the mascarpone and beat again for 1 min at speed 3. We put a layer of the mascarpone cream in the glasses on top of the cakes. We place another layer of biscuits soaked in the coffee and cover with the remaining cream. We keep in the fridge until serving time, when we sprinkle with the cocoa powder.

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