Valentine's Day originated from the ancient Roman festival of Lupercalia, celebrated on February 15th. During this festival, priests would sacrifice goats and dogs and then whip women with the hides to promote fertility. In the 3rd century, Saint Valentine was martyred for secretly marrying Christian couples and helping Christians escape persecution. On February 14th, 269 AD, Valentine was executed. Later, Pope Gelasius I designated February 14th as St. Valentine's Day. Today, Valentine's Day is celebrated as a day of romantic love and affection between intimate companions.

1. Valentine’s Day
Everything begins in Rome, a few centuries before our era. Every February 15, Romans
celebrated the Lupercalia, in honor of the god Faunus.
This was the descendant of Saturn. Patron deity of flocks and fertility, Faunus also attacked the
wolves, hence its nickname Lupercus.
February 15, Luperci twelve priests of Faunus met in the cave of Lupercal, at the foot of the
Palatine (this is where Romulus and Remus, according to legend, were suckled by a wolf.).
Wearing a simple loincloth, so they sacrificed a goat. Then the priest asked the priest blood
soaked knife on his forehead, blood was then wiped with a tuft of wool soaked in milk.
At that time, the twelve men roared with laughter, and then ran through the streets of Rome.
Armed with whips goatskin, then they whipped young women to make them fertile (the
goat was a symbol of fertility.).
Valentine, whose real name is Valentine of Terni, was a monk who lived in Rome during the
third century AD This man of faith was reputed to marry couples according to the rites of
the Church, and was helping to persecuted Christians.
The Emperor Claudius II Gothicus, having learned the actions of Valentin, then decided to
imprison him.
In his cell, the monk met Julia, the daughter of his jailer. The young woman, blind from birth,
then entertained friendly relations with the captive.
Then one day Julia regained his sight when she was talking with Valentin.
The latter was immediately presented to the Emperor (the monk tried in vain to convert to
Christianity.).
Claudius II, ruthless, ordered the killing of a prisoner.
On February 14, 269 AD, Valentine was first beaten by the legionaries, then, refusing to die, was
finally beheaded.
After many years, Pope Gelasius I ° decided to ban the pagan festival of Lupercalia, celebrated
on February 15. He then chose to substitute the feast of St. Valentine, celebrated on
February 14 (the official date of death of Valentine.).
www.france-export-fv.com
www.france-export-fv.com

2. Crab’s Kiwi
For 4 people:
4 kiwis
50 g of crabmeat
50 g shelled prawns
Juice of half a lime
1 tablespoon mayonnaise
Salt and pepper
Preparation time: 15 minutes
Directions:
Cut kiwi caps and empty one-third of their flesh.
Put the flesh in a bowl recovered.
Cut into small cubes.
Add to pulp kiwi, flaked crab and shrimp finely chopped with a knife.
Salt and pepper, sprinkle with lemon juice and add the tablespoon of
mayonnaise.
Stir and garnish with kiwi dug.
Serve chilled!

3. Valentine’s Soup
Ingredients:
1 kg carrots
300 gr potatoes
75 g fresh ginger
1 chicken broth
cream
Salt Preparation: 15 minutes
Cooking time: 45 minutes
Directions:
Peel the vegetables and cut them into
small pieces. Bake in a pre-salt chicken
broth. Mix everything. Add a dash of
cream and grated ginger.

4. Chicken Marsala with Linguine
Recipe
Ingredients:
3 tbsp whole-wheat flour
3 tbsp white flour
1/4 tsp white pepper
1 – 1 1/2 lb chicken cutlets
3 cups sliced mushrooms
2 tbsp thinly sliced shallots
1/2 cup Marsala wine
1/2 cup low-sodium chicken broth
2 tbsp chopped parsley
1/2 tsp chopped fresh thyme leaf
Directions:
In a shallow bowl, combine flours and pepper. Dredge chicken in mixture and set aside.
Lightly coat a large, nonstick skillet with cooking spray and heat on medium-high.
Add chicken and saute until lightly browned, 2 to 3 minutes per side.
Remove cutlets to a plate and keep warm.
Add mushrooms and shallots to pan; stir for 1 to 2 minutes.
Add wine to pan. Reduce to a glaze, scraping any loose brown bits from bottom of pan.
Reduce heat and add broth, parsley, and thyme. Stir; cook until broth reduces by half.
Return chicken to pan and simmer for 5 minutes. Serve hot.

5. Soba Noodles
Ingredients:
1 9oz packet
Salt and Pepper as per taste
Sesame seeds – 2 Tbsp lightly toasted
Cucumber thinly julienne optional
Lime wedges optional
Sauce Ingredients:
Scallions – 1 ½ cup finely chopped
Ginger – 2 Tbsp minced
Cilantro – ¼ cup chopped
Sesame oil/ grape seed oil/ any neutral oil – 2-3 Tbsp
Chili oil – 2 tsp
Soy sauce – 1Tbsp
Rice wine vinegar – 2 Tbsp
Honey – 2 Tbsp
Salt – 1 tsp, as soy sauce is salty too so be careful with the salt / Black pepper – 1 tsp
Directions:
Mix all the ingredients for Sweet Ginger Scallion sauce in the bowl, check for the seasoning.
Keep it aside for 10 -15 minutes for the flavors to develop.
Boil the soba noodles as per the instruction on the package.
If you need them cold, drain well with the cold water once they are cooked.
Or just drain the water in which they boiled if you like them hot.
Add the sauce, sesame seeds and toss the noodles well, check for the seasoning one last time.
Sprinkle lime juice if you like and also if you like add some julienne cucumber.
Give a final toss.

6. Salmon en Papillote
Ingredients:
4 salmon fillets
1 lemon, juice only
salt and ground black pepper to taste
4 12x18-inch pieces of parchment paper
1 lemon, thinly sliced
1/2 cup green onions, chopped
8 spears fresh asparagus, cut into 1-1/2 inch pieces
4 teaspoons olive oil
Check All Add to Shopping List
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon.
Sprinkle fillets with salt and black pepper.
Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of
the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up
asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the
parchment paper over the salmon. Fold the edges of the paper over several times, all
around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape
the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the
tops of each packet with about 1 teaspoon of olive oil.
Bake in the preheated oven until the asparagus is tender and the salmon is opaque and
slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the
paper to release the aroma.

7. Chicken with Cider and Apples
For 4 People:
4 beautiful choice of chicken (thighs white wings)
two onions
a bottle of cider
2 golden apples
Flour
Cream
brandy (optional)
Oil
butter
Directions:
In oil and butter hot, fry the chicken and onions.
When two took a nice color, add a tablespoon of flour over the chicken and mix
(this is toget a nice sauce).
Pour the cider to cover the chicken and cover your pot.
Simmer over low heat for 40 minutes.
Sauté apples in butter and add the juice 15 minutes before the end of cooking.
When cooked chicken add a tablespoon of heavy cream.

8. Exotic Fruits
Ingredients:
Pineapple
Kiwi
passion fruit
figs
Mango
Melon
banana
Mint
Directions:
Peel the pineapple and keep the bark for support.
After having peeled fruit, cut into thin slices and put them.
Raise fresh mint.
Enjoy!

9. Heart Lollipop
For 2 people:
50 g almonds
25 g flour
20 g butter
60 g sugar
3 tablespoons unsweetened cocoa powder
30 g chocolate
2 eggs
1/2 teaspoon baking powder
of white fondant
few drops of red dye
Preparation time: 10 minutes
Cooking time: 10 minutes
Directions:
Mix dry ingredients (ground almonds, flour, sugar, cocoa powder and baking
powder).
In a bowl, beat eggs with an electric mixer.
Melt the chocolate with the butter, then add the egg still down.
Add the dry ingredients to the egg and pour into small silicone molds form of heart.
For the presentation, use wooden skewers.

10. Chocolate Cake
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
2 cups water
4 ounces unsweetened chocolate
6 tablespoons unsalted butter
1 teaspoon vanilla extract
2 eggs, lightly beaten
Directions:
Preheat the oven to 350°.
Butter and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.
In a medium saucepan, combine the sugar with the water. Bring to a boil over high heat and stir until
the sugar dissolves; then pour into a large bowl.
Add the chocolate and butter and let sit, stirring occasionally, until melted and slightly cooled.
Stir in the vanilla.
Beat the eggs into the chocolate mixture at medium speed until combined.
Add the dry ingredients all at once and beat at medium speed until smooth.
Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until the top
springs back when pressed lightly and a cake tester comes out clean.
Cool the cakes in their pans for about 25 minutes, then invert onto a rack to cool completely.
When completely cool, frost with your favorite frosting, preferably chocolate. (You will need about 3
1/2 cups of frosting.).

11. Coconut Pie
Ingredients:
2 cups milk
1/3 cup melted butter
3/4 cup sugar
1 cup coconut
3 eggs
1/2 cup flour
1 dash salt
2 teaspoons vanilla
Directions:
Melt butter then add all ingredients into mixing bowl.
Mix well.
Pour into greased 10" pie plate.
Bake 40 minutes at 350F degrees.
Pie makes its own crust!

12. Valentine’s Day
Come visit our website
www.france-export-fv.com
and find original gifts, cocktails ...