Valentine’s Day is less than a week away, but Valentine’s Week is already on and couples have started their preparations for the D-day. A vast majority of people have booked romantic getaways or table for two at niche restaurants.
But not everyone has time to have mid-week romantic dinner dates or plan a holiday. And they would definitely prefer to sit back and enjoy their romantic dinner date at home. And if and your partner are among this lot, we have some interesting and yummy recipes for you guys to plan a memorable dinner.
Try out these delicious recipes curated exclusively by Chef Shailendra Bhandari, Chef Sabyasachi Gorai and Chef Vicky Ratnani.
Ginger Rich Pudding – Shailendra Bhandari
Fresh bread crumb 250 gm
Eggs 9 no
Butter unsalted 150 gm
Sugar 150 gm
Dark chocolate 250 gm
Ginger fresh chopped 10 gm
Ginger powder 10 gm
Whipping cream 25 gm
Dark chocolate 100 gm
Butter unsalted 30 gm
Castor sugar 25 gm
Eggs 3 no
Espresso shot 1 no
- Cream butter and sugar in a mixer till light and fluffy
- Add eggs one by one till consumed in the mix.
- Add ginger powder and fresh ginger.
- Add melted dark chocolate.(Use double boiler method to melt chocolate)
- Finally add fresh bread crumb and mix.
- Pour the batter in pre greased mould.
- Bake in oven at 180*Celsius for 12-15 minutes (on water bath)
- For the chocolate mousse, bring a little water to the boil in a pan, then reduce the heat until the water is simmering.
- Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water).
- Add the butter and dark chocolate and stir until melted, smooth and well combined. Remove from the heat and set aside to cool slightly. Whisk the egg yolks and sugar in a bowl until nearly white and thick in Consistency.
- Gently stir the whisked yolks into the butter and chocolate, then add the Coffee Whisk the egg whites until stiff peaks form when the whisk is removed, then gently fold them into the chocolate mixture, until just combined. Add whipped cream and chill
- Demould ginger pudding when still hot.
- Serve chilled chocolate mousse on top and fresh berries by side
Walnut Cookie Hearts Filled With Fig Jam- Sabyasachi Gorai
For the cookie dough
2 cups all-purpose flour
1 cup California walnuts, toasted
2/3 cup sugar
1/3 cup cocoa powder
1/4 teaspoon salt
Pinch of ground nutmeg
3/4 cup (1 1/2 sticks) chilled butter, cut in 15 – 20 pieces
2 egg yolks
2 teaspoons water
1 teaspoon vanilla extract
For assembling and decorating the cookies
1/2 – 2/3 cup fig jam or apricot jam
28 g bittersweet chocolate, melted
1/2 cup finely chopped California walnuts
- In a food processor fitted with the metal blade, combine the flour, walnuts, sugar, cocoa powder, salt and nutmeg. Process until the nuts are finely ground. Add the butter and pulse until blended into the dry ingredients and the mixture resembles coarse crumbs. In a small cup, whisk together the egg yolks, water and vanilla.
- Add to the flour mixture and process until the dough holds together in a stiff mass. Transfer the dough into a bowl and cover with plastic wrap. Refrigerate for 30 – 60 minutes, until firm but not hard.
- Preheat the oven to 176°C, and cover cookie sheets with parchment paper.
- Divide the chilled dough in half (keep the piece you are not working on refrigerated). On a lightly floured surface, roll dough out to a thickness slightly less than 1/4-inch. If the top of the dough is sticky, sprinkle it lightly with additional flour.
- Using a heart-shaped (or round) cutter 1 1/2 – 2 inches in diameter, cut cookies from the rolled-out dough. Gather the scraps together, reroll them, and cut additional cookies.
- As cookies are cut, place them, about 1/2-inch apart, on the prepared cookie sheets. Bake 8-10 minutes, until the cookies look dry. Cool about 2 minutes, then transfer to racks to cool completely before filling. Continue rolling, cutting and baking until all the dough is used.
- To assemble and decorate the cookies, place half of them in a single layer on a large baking sheet. Spread each one with about 1/2 teaspoon of jam, then top with a second cookie. When all the cookies have been filled, top each with about 1/2 teaspoon melted chocolate, spreading the chocolate with the back of a spoon. Sprinkle the chocolate lightly with walnuts. Let the cookies stand 2 – 3 hours, or until the chocolate if firm, then store them in an airtight container.
Cranberry Pancake Chillah- Vicky Ratnani
For the batter
1 cup bajra flour
1/2 cup atta /whole wheat flour
1/2 tsp baking soda
1 tbsp chopped onions
1 tbsp chopped tomatoes
1 tsp chopped green chilli
1/2 tsp red chilli powder
1 tsp garam masala
1 tsp chaat masala
Salt & pepper to taste
2 tbsp melted butter
2 tbsp US Cranberries dried
1 tbsp US Cranberries frozen
- Take a clean bowl, whisk all the ingredients to make a smooth thick batter. Do not add the cranberries to this.
- Let the batter rest for 2 hours until light and fluffy.
- Drop the pancake batter in a non stick pan. Sprinkle the cranberries on the top.
- Cook the pan cake for 3 minutes and flip over and cook for another 3 to 4 minutes, on a slow
- Serve hot.
Walnut Parfait- Sabyasachi Gorai
150 g California walnuts
4 eggs (yolk)
200 g sugar
500 g whipped cream
100 g honey
- In a pan, let the 150 g sugar melting; add honey and California walnuts to caramelize.
- In a separate bowl, whip cream until foamy, and then gradually add remaining sugar.
- Once caramelized California walnuts are cooled off, add them into a bowl and whip the yolks altogether.
- Add the whipped cream and mix everything accurately without leaving the blend losing its consistency.
- Pour your blend in shaping bowls and let it into the freezer for 2 hours.
- Serve and garnish with chocolate or fruity topping of your choice and fresh walnuts crumble.
Vanilla Crème Brulée- Sabyasachi Gorai
4 cups (1 lt) whipping cream
2 cups (500 ml) California walnuts, toasted
2 tablespoon (30 ml) walnut oil
12 egg yolks
1 cup (250 ml) granulated sugar
1 vanilla bean, split and scraped
For Glazed Walnuts
10 California walnut halves
5 ml maple syrup
Icing sugar, for dusting
175 ml granulated sugar, for caramelizing
- Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.
- Combine cream, walnuts and walnut oil in large saucepan over medium heat. Heat to 100°C. Remove from heat and let stand 20 minutes to allow infusion of walnut flavour. Strain through a fine mesh strainer and keep warm. Discard walnuts.
- Beat egg yolks, sugar and vanilla bean in a mixing bowl until pale and thick. Strain through a fine mesh strainer. Gradually pour the cream into the egg mixture, whisking until combined.
- Pour mixture into 10 (175 ml) ramekins. Place ramekins in a large baking pan; pour boiling water into the pan to halfway up sides. Bake at 150°C about 50 to 60 minutes, or until custard is just set. Remove from oven and set ramekins on a rack to cool slightly. Transfer to refrigerator for at least 4 hours.
- Glazed Walnuts: Meanwhile place walnuts in small dry skillet over medium heat. Stir a few minutes until fragrant. Stir maple syrup into walnuts and cook 1 minute, or until well-coated and syrup is absorbed into walnuts. Transfer to parchment paper-lined tray to cool. Dust lightly with icing sugar.
- Just before serving, sprinkle 1 tablespoon (15 ml) sugar on each ramekin. Using a kitchen torch or oven broiler to brown and caramelize sugar. Immediately top with a glazed walnut.