Valentine’s Day Menu

As we finally said goodbye to what felt like a never-ending January and stepped into February, we all took a collective sigh of relief—finally! But that sense of calm didn’t last long, and now the Valentine’s Day buzz is slowly taking over. Everywhere you look, it’s all red hearts and romance, and couples are already caught in the familiar whirlwind: What kind of dinner should I plan? What gift should I get? How can I make the day feel special and unforgettable?

Right about now, I want to gently remind all the lovebirds out there that the shortest path to the heart is through something made by hand, with care. That’s why I’ve prepared a Valentine’s Day menu that’s not only full of flavor but also straight from the heart. And yes, I’ve included detailed recipes too! With a pinch of love added to each dish, there’s really no reason why this Valentine’s Day shouldn’t be your most memorable one yet.

And because I know time is precious—especially on a special day—I’ve made sure to choose quick and practical recipes that deliver maximum flavor with minimal prep time. So, without further ado, here’s the menu and the recipes to go with it!

Starter: Stuffed Mushroom Boats

Ingredients:

• 2 jumbo mushrooms
• 2 teaspoons of butter
• 100 grams of kashar cheese (or any melting cheese)
• Salt, black pepper, red pepper flakes, thyme

Soup doesn’t feel quite right for a day this special, does it? This savory starter takes just 5 minutes to prepare and 15 minutes to bake—quick, simple, and guaranteed to impress. All you need are two jumbo mushrooms, a bit of butter, some shredded kashar cheese, and your favorite spices.

Fill each mushroom cap with butter and the grated cheese. Sprinkle with salt, black pepper, red pepper flakes, and thyme. Place them in an earthenware dish and bake in a preheated oven at 200°C (390°F) for 15 minutes.

✨ Pro tip: Mix a little aged Turkish tulum cheese into the kashar for an extra depth of flavor. Trust me, it takes things to the next level.

Salad: Crunchy Strawberry Salad

Ingredients:

• 1 bunch of purslane
• A handful of fresh mint
• 100 grams of white cheese
• 1 simit (Turkish sesame bagel)
• Butter
• 5 strawberries
• Salt, red pepper flakes
• Olive oil
• Pomegranate molasses

Clean the purslane and mint to prepare the base of the salad. Slice the simit thinly and lightly toast it in butter with salt and red pepper flakes. After adding the simit to the bowl, top with cubed white cheese and sliced strawberries. Finish by drizzling olive oil, pomegranate molasses, and a pinch of salt over the top.

Main Course: Chicken Kievski (Kiev-Style Chicken)

Ingredients:

• 1 chicken breast
• 1 tablespoon of butter
• A pinch of parsley
• 2 cloves of garlic
• A pinch of dill
• Salt, black pepper
• 1 cup of flour
• 1 cup of breadcrumbs
• 1 tablespoon of starch
• 1 egg
• Oil
• 2 potatoes
• Milk
• 50 grams of kashar cheese

Slice the chicken breast in half and place it between sheets of plastic wrap. Flatten it using a bottle or rolling pin. In the center, add finely chopped dill, garlic, parsley, and a piece of butter. Roll the chicken around the filling. For a more authentic look, you can insert a small chicken bone at the tip.

For coating, prepare three bowls: one with flour, starch, and salt; one with beaten egg and salt; and one with breadcrumbs and salt. Coat the chicken in each mixture, starting with the flour, then the egg, and finally the breadcrumbs.

Lightly fry the chicken, then bake at 170°C (340°F) for 20 minutes. Boil the potatoes and mash them with salt, butter, grated kashar cheese, and a little milk to make a creamy purée. Plate the purée first, then place the chicken on top, and garnish as desired.

Dessert: San Sebastian Cheesecake

Ingredients:

• 600 grams of fresh cheese
• 1 pack of cream
• 1 cup of sugar
• 1 packet of vanilla
• 1 tablespoon of flour
• 3 eggs

Beat the eggs and sugar with a mixer for about 5 minutes until the mixture becomes creamy. Add all remaining ingredients and continue mixing at high speed for another 5 minutes. Make sure all ingredients are at room temperature to ensure a smooth and homogeneous batter.

Pour the mixture into a 22–23 cm springform pan lined with parchment paper (or a regular baking dish if you don’t have one). Bake at 200°C (390°F) for 25 minutes, until the top is nicely browned.

Let it rest for 2–3 hours for a warm serve, or ideally, refrigerate for one day and serve cold. If you're using a larger 26–28 cm pan, double the ingredients.

Özlem Işık

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