Food blogger Vishaka Rautela tells you how to surprise your loved one with a romantic meal.
First up is Strawberry Decadence -- a mix between strawberry cheesecake, strawberries and cream.
A sprinkle of chocolate powder and a sticky sweet kick of marshmallows makes it an interesting dessert.
Here's the recipe for Strawberry Decadence inspired by Ina Parmaan.
Ingredients
- 1/2 tin condensed milk
- Juice of 1 lemon
- 1 tsp vanilla essence
- 150 gm cream cheese
- 1/2 packet thick Amul cream
- 12 big chopped strawberries
- 1 strawberry for decoration
- 1 tsp powdered chocolate
- 4 chopped marshmallows (optional)
Method
- Blend condensed milk and lime juice in a mixer.
- Add vanilla extract and strawberries and blend again.
- Add cream cheese.
- Whip the cream (use only the thick part, discard the liquid) in a separate bowl and fold the strawberry cream cheese mixture into it.
- Pour into glasses or bowls and refrigerate till serving time.
- Before you serve, decorate with chocolate powder and a sliced strawberry piece.
Pan Seared Chicken in Drunken Fig Sauce
This wonderful gourmet dish -- chicken in fig sauce served on a bed of wilted garlic spinach along with smoked portobellos and mashed potatoes -- is perfect for a romantic dinner.
Here's the recipe:
Ingredients
For the Fig Sauce
- 3/4 cup chopped dried figs
- 1 cup cognac
- 1 chopped onion
- 1 cup chicken stock
- 1 bay leaf
- 1" cinnamon
- 2 sprigs thyme
- 4 chopped garlic
- 3 tsp balsamic vinegar
- 1 tbsp maida
- Pinch of salt
For the chicken
- 6 pcs chicken
- 1 tbsp ginger garlic paste
- Salt as required
- 1 tsp paprika powder
- Olive oil
Method
- Soak the figs in cognac overnight. Add bay leaf and cinnamon.
- Marinate the chicken for two hours with the ingredients mentioned under 'for the chicken'.
- Heat oil in a pan and add chicken. Sear on both sides for a couple of minutes.
- Lower the flame, cover and cook till chicken is nearly ready. Remove the pieces and keep aside.
- In the same pan, add onions and garlic and saute them in the leftover oil.
- When onions turn pink, add maida and mix well.
- Add stock. Bring to a boil and simmer for 3 to 4 minutes.
- Add soaked figs and 2 tbsp of the cognac and cook till it becomes tender. If the sauce dries out, add some chicken stock or water.
- Add salt, balsamic vinegar and thyme. Cook for a minute. Turn off the flame and allow it to cool.
- Strain the sauce and keep aside.
- Before you serve, add some leftover cognac to the same pan in which the sauce was cooked.
- Deglaze it and then add the chicken and few tbsp of the fig sauce. Give it a good mix and turn off the gas when the chicken is well coated in the sauce.
Wilted Garlic Spinach
Ingredients
- 1 bunch chopped spinach
- 5 cloves garlic sliced
- Salt as required
- Olive oil or butter
Method
- Heat oil or butter in a pan, add the garlic and let it become lightly golden.
- Add spinach and cook till wilted and the rawness goes out. Dry out excess water
- Season with salt and pepper.
Mashed Potatoes
Ingredients
- 5 boiled potatoes
- 1-2 tbsp melted butter
- 2 tbsp hot milk
- Salt as required
Method
- Mash the potatoes and pass it through a sieve to remove lumps.
- Add butter, milk and salt. Mix well and keep aside.
Smoked Portobellos
- 10 portobello mushrooms
- 2 tbsp spiced garlic butter (readymade or butter mixed with minced garlic, herbs and chilli flakes)
- 3 cheese cubes
- Olive oil
Method
- Rub olive oil on the mushrooms. Stick a fork and char over the gas till emits aroma.
- Remove the stalks and stuff the caps with spiced garlic butter
- Microwave for 7 minutes at 600 degrees.
- Top with a piece of cheese and microwave again for 1 minute or till cheese melts.
Cognac Infused Truffles with Fig and Walnut
Ingredients
- 2 cup chopped dark chocolate
- 200 ml Amul cream
- 2 tbsp butter
- 2-3 tbsp cognac
- 1/2 cup chopped walnuts
- 1/2 cup chopped dried figs (I used the ones I had soaked overnight in cognac as had some leftover, you can use without soaking too)
Method
- In a microwave, heat cream and butter and add chopped chocolate. Without overheating, melt and mix the chocolate, cream and butter well.
- Add cognac, figs and walnut.
- Pour into a greased dish and refrigerate it for an hour.
- Once the mixture is set, cut out squares and form little balls quickly.
- Use your creativity to decorate as per your preference. I used chopped almonds, chopped pistachios, coloured sprinkles, chocolate sprinkles, unsweetened cocoa powder, chocolate powder.
- Refrigerate for a minimum of four hours before serving.
- Store in an airtight box and refrigerate.
Photos: Vishaka Rautela
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