Romantic dinner recipe for two

Read more: Guide: Gothenburg’s best restaurants for the day

Amore pasta with seafood and tomatoes. Photo: Stefan Idetoft

Amore pasta with seafood and tomatoes

2 servings

This dish has all the ingredients I love – sweet seafood, mussels stew with small cocktail tomatoes and white wine. This is love in every bite if you ask me.

1 net mussels, about 1 kg

400gm shrimp with shells

2 garlic cloves

2-3 tablespoons of good olive oil

Pinch of chili flakes

1/2 red pepper finely chopped

2 deciliters of dry white wine

1 jar of tomato cocktail

Two servings of pasta, such as bucatini or spaghetti

2 tablespoons finely chopped parsley leaves

Freshly ground black pepper

Wash and scrub the mussels thoroughly in cold water with a root vegetable brush. Use a small knife and pull out the beard that may be left on the edge of the mussels. Discard broken or open mussels and do not close them when you tap them.

Peel the prawns and put in the refrigerator. Peel the garlic and cut it into thin slices. Heat the olive oil in a large skillet or skillet and sauté the garlic, along with the chili flakes and chili slices for 1 minute. Pour the white wine and bring the mixture to a boil. Add tomatoes and mussels. Allow the sauce to cook uncovered, until the mussels open, stirring occasionally. Meanwhile, boil pasta in salted water. Pour in the pasta water, but reserve 2 tablespoons of the sauce. Pour the pasta into the pan with the mussels and mix, tossing in a few tablespoons of the pasta water and finally mixing the peeled shrimp. Cover with finely chopped parsley leaves and freshly ground black pepper.

Serve immediately, preferably with a little fresh lemon juice and good table olive oil to drizzle the pasta over.

Read more: The Recipe: Three good sandwiches for dinner

Maria’s tips to set the mood

He drinks: I dare say a bubble is the best prelude to a loving mood. I embrace champagne and blanc de blancs and delight in the metallic colors and fruity taste of festive glasses. If desired, you can also drink bubbles with pasta. Pair steak with spicy, juicy red wine with a generous fruit like Châteauneuf-du-Pape.

Everything extra: Another important element that lifts the mood is flowers, music and a cheese platter. Creamy and smooth saffron and a slice of fresh baguette satisfy hunger and make dinner start. Then the music? I voted for “Raise the Roof” with Robert Plant and Allison Krause, which is by the way the best record of the past year. And do not forget to eat slowly and for a long time, cuddle and have fun.

Steak with red wine sauce and anna french fries.  Photo: Stefan Idetoft

Steak with red wine sauce and anna french fries. Photo: Stefan Idetoft

Steak with Anna French Fries and Red Wine Sauce

2 servings

It is very good with steak, potatoes with butter and a good sauce. I opted for red wine sauce here, but the Béarnaise sauce is fine too. Seasonal greens like roasted kale and a few spoonfuls of fine balsamic vinegar give the dish the perfect balance, like a perfect love story.

2 sirloin steaks, about 200g

Butter and olive oil for frying meat

Pommes Anna:

500 gm hard potatoes

50 grams butter


Red wine sauce:

2 leeks

50 grams butter

1 teaspoon raw sugar

5 deciliters of red wine, such as Cabernet Sauvignon

2 veal broth

1 teaspoon balsamic vinegar

Freshly ground black pepper

1 dl cream

Roasted cabbage:

200 grams cabbage

2 tablespoons olive oil


1 tablespoon balsamic vinegar

Let the meat rest at room temperature. Heat the oven to 200 degrees.

Peel the potatoes and cut them into thin slices. Melt the butter until golden and nutty in color in a saucepan. Grease a small heat-resistant frying pan with melted butter. Spread two layers of potato slices in a nice pattern. Grease the butter with a little salt. Repeat the same steps and finish with butter and salt. Fry the potato cake over medium heat for ten minutes on the stove. Place in the middle of the oven and bake until potatoes are nicely colored and fully cooked through, about 40 minutes.

Peel the shallot and chop it fine. Heat a tablespoon of butter in a saucepan and add the onions. Fry them for a few minutes until they take on a little color and start to soften. Add the sugar and let it dissolve, stirring occasionally, so that it does not burn. Pour over wine and bring to a boil. Add the veal broth, balsamic vinegar, and a pinch of freshly ground black pepper. Simmer the sauce without a lid until it is half cooked. Add the cream and cook for a few more minutes until it thickens slightly in consistency. At the end, whisk the remaining amount of butter, cut it into small pieces, season with a little salt.

Break the turnip into smaller pieces, and chop off the tough stems. Heat a frying pan with olive oil and fry the cabbage over medium heat until really crispy, stirring occasionally. This takes some time. Season with a little salt and sprinkle with balsamic vinegar.

Lightly salt the meat on both sides for ten minutes before frying. Heat a frying pan and let it get very hot. Add 1 tablespoon of butter and 1 tablespoon of olive oil. Let everything heat up and fry the meat for a few minutes per side, depending on the desired degree of frying. Put it on a plate to rest for a few minutes. Served with potatoes, kale and good sauce.

Read more: How to bake good sourdough bread – the best tips

Citrus liqueur with vanilla ice cream.  Photo: Stefan Idetoft

Citrus liqueur with vanilla ice cream. Photo: Stefan Idetoft

Citrus liqueur with vanilla ice cream

2 servings

I’m going to make a portion and eat it together the La Lady and Luvsen way. Good vanilla ice cream, spiced citrus fruits and a thin cream make a sweet-tasting dessert with sour, sweet and creamy notes.

Citrus salad:

3 blood oranges

2 clementines

1 vanilla bean

2 tablespoons light muscovado sugar

2 tablespoons water

To apply:

1 deciliter of whipping cream

1 tablespoon of powdered sugar

Vanilla sundae

Good biscuits are like chocolate baked rolls

Wash the peel of a blood orange and chop it into a bowl with a zest star. Squeeze the juice and pour it into a saucepan. Cut the orange peel and the other bloody clementines with a sharp knife. Cut the fruit into smaller pieces. Feel free to cut fruit slices by cutting the fruit from the peel. Divide the vanilla bean and scrape the contents of the pot. Also add vanilla beans, muscovado sugar, and water. Bring the mixture to a boil and stir until the sugar dissolves. Pour the law over the citrus and mix. Let it soak for a while. Whip the cream a little thinly with the powdered sugar. Pour vanilla ice cream into glasses and top with citrus salad and whipped cream. We finish with citrus fruits. Serve immediately with good quality biscuits.

Read more: Festive Brunch Recipe: Pancakes, Scrambled Eggs and Croque Madame

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