With Valentine’s Day on our doorstep, romance is taking centre stage.

If Janu-worry’s after-effects still have you living on a tight budget, then consider preparing a special meal at home. A well-planned dinner can be both personal and memorable.

We have put together cost-effective recipes for a 3-course menu designed to impress without overspending.

Starter: Brucshetta on garlic toast with fresh mozzarella (recipe by SPAR)

Ingredients:

• 1 garlic bread
• 2-3 medium tomatoes (if using large tomatoes, cut the slice in half)
• 10 slices mozzarella cheese
• 10 basil leaves
• 50g basil pesto
• Balsamic glaze to drizzle

Method:

Bake the garlic bread in a preheated oven according to instructions on the packet. Wash and slice the tomatoes, and place them on a piece of paper towel to drain while you prepare the bruschetta. Remove the garlic bread from the oven and cut the slices through with a serrated knife; lay out the discs on a serving platter. Top the bruschetta with slices of mozzarella, the drained tomato, a basil leaf and a small dollop (1/2 teaspoon) of pesto. Drizzle with the balsamic glaze and serve immediately.

Main course: Marry me chicken (recipe by NOMU)

Ingredients:

• 4 chicken breasts
• 1 tbsp flour
• 1.5 tbsp olive oil
• 3 cloves of garlic, minced
• 1/3 cup sun-dried tomatoes, roughly chopped
• 1 tsp dried oregano
• 2 tsp smoked sweet paprika
• 1/3 cup mayonnaise
• 2/3 cup yoghurt
• 1/3 cup NOMU Chicken Stock
• 1/3 cup dry white wine (more if sauce is too thick)
• 1 tbsp tomato paste
• 30g fresh basil
• Chili flakes for serving
• Parmesan for serving
• Salt and pepper to taste

Method:

Add the olive oil to a pan and bring to medium heat. Add the chicken breasts and cook until browned on both sides and just cooked through. Remove from the pan and set the chicken aside. In the same pan, add the garlic and flour – mix well and cook for about a minute. Then add all other ingredients except for the basil. Adjust the sauce as necessary by adding more or less wine or stock. Mix well and let the sauce cook for 2 minutes. Reduce heat to low and add the chicken breasts back to the pan and mix through with the sauce. Switch the heat off. Add the basil leaves just before serving and mix through. Serve topped with more fresh basil, chili flakes, sea salt and black pepper, and a generous helping of parmesan.

Dessert: 5-minute mocha pot (recipe by Marmalade and Me)

Ingredients:

• 230 grams bittersweet chocolate, chopped
• 1 & a 1/2 cups whole milk
• 1 cup heavy cream
• 6 large egg yolks
• 6 tablespoons sugar
• 3 teaspoons espresso powder
• 1/4 teaspoon salt
• Chocolate-covered espresso beans, chopped, for topping

Method: 

Place the milk, cream, instant coffee and 50g caster sugar in a saucepan. Whisk the egg yolks with the remaining caster sugar for around a minute until the mixture is light and frothy. Now slowly warm the sweet coffee milk/cream mixture until it is simmering. Carefully whisk one third of the warmed milk into the yolks, then pour back into the pan. Stir over a moderate heat until the custard begins to thicken and coat the back of the spoon; around 3 minutes. It is important to turn off the heat at this stage. Whisk in the finely chopped chocolate and pour into a clean jug. Pour the chocolate mixture into glasses or cups and place on a tray in the fridge. Once cooled, seal tightly with cling film and leave for at least 4 hours. To serve, lightly whip the cream so that it is just starting to hold its shape – the mocha part of the dessert will not set firmly, so you want to keep the cream quite loose too. Gently fold the icing sugar into the cream and dollop on top. Dust lightly with cocoa powder.

Homemade mocktail: Mock Mojito

You will need lemonade and soda water.

Mix the lemonade and soda water according to your own personal taste.

Add ice, slices of lime or lemons and fresh mint.

Let it stand for about 10 minutes, and drink up.

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