Have you ever thought about how all holidays often revolve around food? And no wonder - food brings us together! Even Valentine's Day, which is a slightly smaller holiday, is probably often associated with food. Here's a three-course Valentine's Day dinner that will suit most people.

Going out for dinner is nice, no question about it. But cooking dinner together can be just as enjoyable, and it opens up a whole host of opportunities to explore something new together. Whether it's a new dish, the cooking itself, or simply going all in to play master chef for an evening, cooking gives us the opportunity to spend time together. And what else is Valentine's Day about if not that? So put on your aprons, turn on your favorite music, and explore the kitchen together as you cook this Valentine's Day dinner!

This is a Valentine's Day dinner that is built and selected just for this day. Flavors from the sea are intertwined with root vegetables and herbs throughout both the appetizer and main course, finishing with a light chocolate mousse.

Three-course Valentine's Day dinner

Scallops with parsnip puree
Time: 30 minutes

Ingredients:
2 parsnips
1 tbsp butter
0.5-1 dl milk of your choice
salt and pepper
0.5 dl olive oil
0.5 lemon (juice)
about 5 sugar snap peas
1 dl herbs of your choice (e.g. chives, parsley and mint)
salt and pepper
2-3 walnuts
6 scallops
olive oil + butter for frying

Do this:
1. Cut the parsnips into 2×2 cm pieces.
2. Boil water in a saucepan.
3. Add the parsnips and cook them until soft, about 15 minutes.
4. In the meantime, you can pour the olive oil, spices and lemon into a blender. Run until everything is well mixed.
5. Rinse and cut the sugar snap peas into small pieces.
6. Then mash the parsnips with a fork and mix in butter while they are hot.
7. Add the milk a little at a time until you have a smooth puree.
8. Season to taste with salt and pepper.
9. Heat a frying pan with olive oil. When hot, add a large knob of butter and fry the scallops for about 45 seconds per side.
10. Serve the scallops with the parsnip purée, drizzle with the herb oil and sprinkle with the sugar snap peas and walnuts.
11. ready!

Baked salmon with root vegetables and parsley cream
Time: preparation about 30 minutes + 1 hour in oven and fridge

Ingredients:
About 300 g of potatoes
About 250-300 g salmon fillet
3-4 carrots, preferably in different colors
About 50 g sugar snap peas
1 bag of chard (65 g)
0,5 dl almonds
0.5 dl olive oil
salt
Pickled radishes:
200 g radishes
1 dl vinegar
1,5 dl sugar
3 dl of water
1 tsp mustard seeds (optional)
a pinch of salt

Parsley cream:
2 dl sour cream
a handful of parsley
0.5 lemon (juice)
salt & pepper

Do this:
1. Start by pickling the radishes: slice them thinly with a mandolin and boil the rest of the ingredients until the sugar dissolves.
2. Fold the radishes into the hot mixture and stir. Place in the fridge for at least 1 hour.
3. set the oven to 200 degrees.
4. Rinse the potatoes thoroughly and place in a bowl. Pour over plenty of olive oil and salt.
5. Turn the potatoes into an ovenproof dish and place in the oven for about 45 minutes. Set the timer for 10 minutes to start with.
6. Cut the carrots in half lengthwise and put them in the same bowl as the potatoes. Mix with the olive oil.
7. When the timer goes off, put the carrots on top of the potatoes and put them back in the oven. Set the timer for 15 minutes.
8. Place the salmon in an ovenproof dish and sprinkle with salt and pepper. When the timer goes off, put the salmon in for 15-20 minutes.
9. Make the sauce: chop the parsley and mix with the lemon, salt and pepper. Season to taste.
10. Bring the water and salt to the boil, add the sugar snap peas and cook for 2-3 minutes.
11. Heat a dry frying pan and roast the almonds for about 5 minutes. Stir continuously.
12. Serve the chard, cooked sugar snap peas, root vegetables and salmon with the parsley sauce, pickled radishes and toasted almonds.
13. ready!

White chocolate mousse with passion fruit and coconut
Time: 30 minutes + 1 hour in the fridge

Ingredients:
150 g white chocolate
1 egg yolk
2.5 dl whipped cream
1 passion fruit
a handful of toasted coconut chips
raspberries (about 4-6 pcs)

Do this:
1. Melt the white chocolate in a water bath. Stir and keep an eye on it so that it doesn't burn.
2. Whisk the egg yolk and mix into the white chocolate a little at a time until you have a smooth cream.
3. Whip the cream until stiff.
4. Pour the chocolate cream into the cream and squeeze in the lemon. Mix together.
5. Place the mousse in the fridge for a while or pour it directly into glasses. Pipe it if you want a nice pattern.
6. Leave to cool for at least an hour.
7. Top with passion fruit, raspberries and toasted coconut chips just before serving.
8. ready!

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More recipes at Baby Journey can be found HERE.