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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