They say that food is the ingredient that binds us together. Instead of the run of the mill ideas for Christmas dinner this year, how about cooking up a storm for your loved one? If you’ve been spending all your quality time with your family and friends, reserve one night for your partner and surprise them with a delicious home-cooked meal, fuelled by love. The Vital Partners’ Angels have rounded up a 3-course foodgasm meal so you can show off your master chef skills this Christmas! We highly recommend dimming the lights and lighting some sexy scented candles to set the mood.

BUTTERNUT SQUASH RAVIOLI IN THYME BROWN BUTTER SAUCE

https://www.thedailymeal.com/recipes/butternut-squash-ravioli-thyme-brown-butter-sauce-recipe

Ingredients

• Salt
• 1 16-ounce bag fresh butternut squash ravioli
• 2 sticks unsalted butter
• 2 sprigs fresh thyme, plus some leaves for garnish
• Freshly ground black pepper

Directions

1. Bring a large pot of salted water to a boil.
2. In a large sauté pan set over medium-low heat, add the butter, thyme, and some black pepper, and cook to slowly melt the butter. Rotate the pan to move the butter around. Once the butter melts, continue heating until small brown specks appear at the bottom of the pan and it smells nutty 5 to 10 minutes. Then turn off the heat.
3. While the butter melts, cook the pasta according to package directions; for fresh pasta, it should only take 2 to 3 minutes.
4. Drain the pasta thoroughly and toss in the butter sauce. Plate the ravioli and garnish with some thyme leaves before serving.

GRILLED SKIRT STEAK WITH CHIMICHURRI

https://www.thedailymeal.com/recipes/grilled-skirt-steak-chimichurri-3-recipe

Ingredients

For the roasted red pepper chimichurri:

• 4 ounces jarred roasted red peppers, drained
• 1/4 cup finely chopped red onion
• 2 cloves garlic, peeled
• 2 tablespoons freshly squeezed lemon juice
• 1 1/2 tablespoon red wine vinegar
• 1/4 teaspoon red pepper flakes
• 1/4 cup fresh flat-leaf parsley leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1/4 cup fresh basil leaves
• 1/4 cup extra-virgin olive oil
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

For the cumin-rubbed skirt steak:

• 1 1/2 pound skirt steak, cut into four pieces
• 1 1/2 tablespoon tablespoons ground cumin
• 3 garlic cloves, minced
• 2 tablespoons freshly squeezed lime juice
• 3 tablespoons extra-virgin olive oil, divided
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

Directions

For the roasted red pepper chimichurri:

1. In a food processor, pulse together the roasted red peppers, red onion, garlic, lemon juice, red wine vinegar, and red pepper flakes. Add the parsley, cilantro, mint, and basil and pulse several more times to combine. With the processor running, add the olive oil in a slow, steady stream, blending until smooth. Season to taste with salt and pepper. Feel free to add more herbs, vinegar, or red pepper flakes according to your taste buds.
2. Cover the chimichurri and let it sit at room temperature for 1 hour before serving, so that the flavours have time to combine. This can be stored in an airtight container in the refrigerator, for up to 5 days.

For the cumin-rubbed skirt steak:

1. Place the skirt steak in a shallow (nonmetal) baking dish. Sprinkle with cumin and garlic, and drizzle with lime juice and 2 tablespoons of the olive oil. Using your hands, rub the seasoning into the meat until it’s evenly coated. Cover and let sit for 30 minutes at room temperature or up to 2 hours in the refrigerator.
2. Brush the remaining 1 tablespoon of oil on a grill pan and heat over high heat until it starts to smoke. Pat the steaks dry and season on both sides with salt and pepper. Grill about 3–4 minutes per side for medium-rare. (I don’t recommend cooking skirt steak much longer or it will get tough.) The steaks should be rosy on the inside with a nice dark crust on the outside. Let the steaks rest for 5–10 minutes (preferably on a plate to catch the juices) then transfer to a cutting board.
3. To serve, thinly slice the meat against the grain and arrange on a platter, drizzle with the extra juices. Place the chimichurri in a bowl alongside.

PERSIAN LOVE CAKE

http://julesfood.blogspot.com.au/2010/02/persian-love-cake.html

Ingredients

• 360 gm almond meal
• 220 gm raw sugar
• 220 gm brown sugar
• 120 gm unsalted butter, softened
• 2 eggs, lightly beaten
• 250 gm Greek-style yoghurt, plus extra to serve
• 1 tbsp freshly grated nutmeg

Directions

1. Preheat oven to 180C. Combine almond meal, sugars, butter and 1 tsp salt in a bowl, then rub with fingertips until coarse crumbs form.
2. Spoon half the mixture into a lightly buttered and baking paper-lined 26cm-diameter springform pan, gently pressing to evenly cover the base.
3. Add egg, yoghurt and nutmeg to remaining crumble mixture and beat with a wooden spoon until smooth and creamy.
4. Pour over prepared base, smooth top and bake until golden (30-35 minutes.)
5. Cool completely in pan on a wire rack to room temperature, then serve with extra yoghurt. The cake will keep in an airtight container for up to a week.

There you have it! A full 3-course meal that will guarantee the perfect night for you and your partner!