Courtesy of

Valentine Dinner for Two

Contributed by: Martha Matthews

For a romantic Valentine dinner for two, whip up these easy to make recipes.

Mushroom Pāté

  • 1 pound button mushrooms, chopped finely
  • 2 tablespoons but4er
  • 1 (8 oz.) package of cream cheese, softened
  • 1/2 teaspoon garlic powder
  • 1 teaspoon white pepper
  • 1 sprig of fresh rosemary

Sauté finely mushroom in butter over medium heat until liquid is absorbed (about 5 minutes). Let mushrooms cool to room temperature. Put sautéed mushrooms, cream cheese, garlic powder and pepper in a food processor. Process until smooth. Spoon into greased mold. Chill at least one hour. Un-mold and garnish with rosemary sprig.

Parmesan Herb Muffins

  • 2 cups flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sage leaves; crumbled
  • 1/2 cup chopped fresh parsley
  • 1/4 cup grated parmesan cheese
  • 1 1/4 cups buttermilk
  • 1/4 cup butter; melted
  • 1 large egg

Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well. Add buttermilk, butter and egg; stir just until dry ingredients are moistened.

Fill prepared muffin cups 2/3rds full. Bake at $00 degrees F. for 15 to 20 minutes or until toothpick inserted in center comes out clean.

Sautéed Spinach with Garlic Chips

Serves 4

  • 1/3 cup olive oil
  • 4 cloves garlic, sliced thinly
  • 4 bunches spinach, washed and dried
  • Pinch hot pepper flakes

To a wok or saucepan over a low flame, add oil. Oil should be cold. Add garlic. Fry garlic for about 4 to 5 minutes. Remove when garlic chips are brown and place towels to drain. Add spinach, and pepper flakes. Sauté for 3 to 4 minutes. Garnish with garlic chips.

Salmon and Herb Soufflés

Serves 2

  • 3/4 cup or 170g cooked salmon
  • 4tsps chopped fresh chives
  • 4tsps chopped fresh parsley
  • Pinch white pepper
  • 1/4 tsp of salt
  • 4tsps butter
  • 4tsps flour
  • 1/2cup milk
  • 2 egg whites

Preheat the oven to 350 degrees.

Combine salmon, herbs & pepper in bowl; mix well. Heat butter in small saucepan, stir in flour; cook till bubbling; do not brown. Remove from heat, gradually stir in milk, stir over heat till sauce boils & thickens. Stir into salmon mixture. Beat egg whites till soft peaks form, fold into salmon. Spoon into 1 cup (oiled) soufflé dishes. @lace the filled soufflé dishes in a water bath (two inches of water in a shallow pan). Bake at 350 F or 200C for about 20 to 25 minutes until risen & lightly browned. Check the middle with a cake tester. If it comes out clean it is done. Do not over brown.

Apple Berry Crisp

Serves 8

  • 3 cups of strawberries, washed, hulled and sliced
  • 1 container (21-ounce) apple pie filling
  • 1/4 cup dark brown sugar
  • 2 cups quick oats
  • 1/2 cup butter, melted
  • 1 box yellow cake mix
  • Vanilla Bean ice cream
  • Mint leaves for garnish

    Preheat oven to 350 F. In a large bowl, mix the strawberries, apple pie filling and brown sugar. Transfer fruit mixture to a 10x10x2- inch baking dish. In a separate bowl, add the quick oats to the cake mix and stir the butter until the mixture is crumbly. Sprinkle the crumble mixture over fruit evenly, covering completely. Bake uncovered until crumble is golden and crisp, and juices bubble thickly, about 45 minutes. Serve warm with Vanilla Bean ice cream and garnish with a mint sprig.

    About the Author:

    Martha Matthews is the Editor of, a web site with resources dedicated to Christian homemaking. She also has a popular free monthly newsletter for Christian wives called The Wives of Excellence Newsletter. To subscribe send a blank email to Or visit

  • Find this page online at: