Good Morning Lovelies, 

And how are all of you? Sadly the BAFTAs are now over for another year, Valentine’s Day has disappeared and the remains are the only thing left! But have no fear because February is all about love and it is all about loving your body! 

Starting with food! So gather together all of the left overs you have from yesterday and get ready to feel the love again, as those left over scallops, chocolates, wine, chilli peppers, truffles and mixture of spices (not those spices) have all got qualities that make us feel certain romantic things, if you get my drift. 

And Bertolli with Butter have come up with some great meals to make us all feel loved even though the big day is over lovelies, as science Professor Susan Duncan believes that they are the best treats to enjoy this week. 

“Food has a fascinating ability to influence our mood, whether physiologically or psychologically, though association with powerful memories,” comments Professor Susan Duncan.  

“From the chili and cocoa that can stimulate and increase energy [in the Pull ‘em Penne], to the sugar that can improve your mood [in the Take a Chill Pill Carbonara], you’ll ensure your Valentine hears you loud and clear." 

So get ready for some delicious treats with these new recipes to enjoy with a film or TV with your love ones lovelies…

Ingredients List for Two:
3 tbsp Bertolli with Butter
12 oysters, shucked, with their liquid
½ pound medium shrimp, shelled
4 salted anchovy fillets, rinsed
4 tbsp chopped fresh parsley
3 large garlic cloves, finely chopped
Pinch of saffron, crumbled slightly
½ teaspoon red chili flakes
Freshly ground black pepper to taste
2 tbsp extra-virgin olive oil
250g linguine
Salt to taste

Recipe:
1. PREP INGREDIENTS: Put the oysters, shrimp, anchovy fillets, parsley, garlic, saffron, chili flakes, black pepper, and ¼ cup olive oil together. Leave to marinate for 2 hours.

2. COOK PASTA: For every pound of pasta bring 6 quarts of water to a rolling boil over high heat, salt abundantly, up to ½ cup, and then cook the pasta until al dente. Drain without rinsing.

3. STIR THROUGH: In a large skillet, heat 2 tablespoons of Bertolli with Butter over high heat, then cook the seafood mixture, stirring frequently, seasoning with salt, until cooked through, about 5 minutes. Transfer the pasta to the skillet and toss several times, letting the pasta cook and absorb some of the juices. Stir in some additional Bertolli with Butter for taste. Serve immediately.


Ingredients List for Two:
1tbsp Bertolli with Butter
500g plain yogurt
175ml red wine
2 cloves garlic, minced
2 tbsp parsley
½ can chopped tomatoes
150g spaghetti

Recipe:
1.  PREP INGREDIENTS: Warm the yogurt slightly in a sauce pan, and stir together with the garlic and parsley. Pour in the red wine, and reduce slightly. Once reduced, add the tomatoes and bring to slight heat.

2.  COOK PASTA: Cook the spaghetti in a large pot of boiling salted water until al dente. Drain and toss together with 2tbsp with Bertolli with Butter.

3.  STIR TOGETHER: Place the spaghetti into a large casserole dish and stir sauce through.

Ingredients List for Two:
200g Cocoa penne pasta
2 chilies chopped
1 can diced tomatoes
10 cherry tomatoes
200g jumbo prawns
2 crushed garlic cloves
1 handful fresh marjoram
2 tbsp Bertolli with Butter

Recipe:
1.  PREP INGREDIENTS: In a pan, sauté garlic with Bertolli with Butter until fragrant then add in chillies, tomatoes and dices tomatoes. Allow to simmer for 5 minutes and put in prawns. When prawns turn red season with salt and pepper.

2.  COOK PASTA: Cook cocoa penne according to instructions on pack.

3.  STIR TOGETHER: Place pasta in large bowl and stir ingredients through, mixing in extra Bertolli with Butter for taste.


Ingredients List For Two:
3 tbsp Bertolli with Butter
25g unsmoked back bacon, chopped finely
1tsp brown sugar
125g chicken breast, cut into strips
200g dried spaghetti
2 free-range eggs, beaten
2 free-range egg yolks, beaten
75ml Elmlea Double Light Cream
50g Parmesan, grated, plus extra to serve
freshly ground black pepper

Recipe:
1. PREP INGREDIENTS: Fry the bacon in Bertolli with Butter, gradually adding adding brown sugar as you go. Add the chicken into the same pan and cook for 4-5 minutes, or until cooked through.

2.  COOK PASTA: Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions. Drain, reserving a little of the cooking water.

3.  STIR TOGETHER: Put the beaten eggs in a large bowl. Add the spaghetti to the eggs and a little of the reserved cooking water and mix well. Add the cream, 2 tbsp Bertolli with Butter, Parmesan, cooked chicken and caramelized bacon and stir to combine.


Ingredients List For Two:
2 tbsp Bertolli with Butter
1 pack of cheese Tortellini
2 scallops (approx. 200g)
2 tbsp truffle oil
Garlic to taste

Recipe:
1.  PREP INGREDIENTS: In frying pan, sauté scallops in Bertolli with Butter, garlic, and truffle oil.

2.  COOK PASTA: Cook one pack of cheese tortellini according to directions on packet.

3.  STIR TOGETHER:  Place pasta in large bowl and stir through with Bertolli with Butter, then scallops.