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Strawberry Toast, Pinenut Soup & Walnut Cake: Please Your Valentine With Mouth-Watering Delicacies

Express Love With Food
1/5

Express Love With Food

Valentine's Day is just around the corner and there's so much that you can do to enjoy the perfect, romantic evening with your partner. A dinner date is a sure-shot win on Valentine's. However, this year, pledge to please your loved one with delicious treats prepared at home.

Top chefs share their secret recipes to make your celebration special.

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A Strawberry Toast Of Love
2/5

A Strawberry Toast Of Love

Executive Chef of the Jaypee Greens Golf & Spa Resort, Shivanand Kain, shared a cilantro rubbed roast chicken with strawberry and Californian grapes emulsion recipe to make Valentine's Day celebration more special.

Cilantro Rubbed Roast Chicken With Strawberry And Californian Grapes Emulsion

Ingredients
Chicken Breast: 250 gm
Grilled Vegetable: 80 gm
Lyonnaise Potato: 80 gm
Strawberry and Grapes Emulsion: 30 ml
Fresh Coriander: 20 gm
Chopped Parsley: 5 gm
Olive Oil: 10 ml
Chopped Garlic: 10 gm
Salt: To taste
Crushed Black Pepper: 2 gm

Method
-Marinate the chicken breast with fresh coriander and garlic paste
-Add seasoning, keep aside for 30 minutes
-Grill the chicken breast, vegetables and lyonnaise potato
-Arrange the grilled chicken breast on plate with vegetables and lyonnaise potatos
-Pour strawberry and grapes emulsion
-Garnish with parsley or herbs.

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An Italian Treat
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An Italian Treat

Don't forget to bring an elegant dish on your Valentine's dinner table. We bring to you a Roasted Garlic & Pinenut Soup With Burnt Butter Essence recipe Straight from the Valentine's menu at San Gimignano Restaurant at The Imperial.

Roasted Garlic & Pinenut Soup With Burnt Butter Essence

Ingredients
Garlic Cloves: 10
Whole Almonds: 5
Parsley: 15 gm
Bayleaf: 1
Chicken Broth: 4 cups
Nutmeg: A Pinch
Egg Yolks: 1
Heavy Cream: Half a cup
White Bread: 2 slices
Butter: 1 tbsp
Salt: To Taste
Pepper: A Pinch
White Wine: 30 ml

Method
-Peel garlic cloves & blanch them
-Add white wine, salt and butter and roast it for 20 minutes at 140 degree celcius
-Take almonds and blanch them and remove their skin and also roast them
-Make puree of roasted garlic and almonds
-Heat a pan, add butter into it and then add puree of garlic and almond into pan
-Add chicken broth and bouquet to it
-Boil the soup
-Whisk egg yolk and cream together
-Pour the mixture into the soup
-Stir to prevent the egg from curdling
-Take the white bread to make croutons
-Make burnt butter
-Remove the bouquet garni from soup
-Season with salt
-Garnish with croutons and burnt butter.

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A Sweet Treat
4/5

A Sweet Treat

Valentine's day celebration is incomplete without a mouthwatering dessert. Pullman & Novotel's Director of Culinary, Chef Ajay Anand, brings an innovative strawberry rasgulla dome, boondi ladoo srusle recipe to add the sweet element to your celebration.

Strawberry Rasgulla Dome, Boondi Ladoo Srusle

Ingredients
Strawberry Puree: 500 gm
White Chocolate: 350 gm
Gelatine Leaves: 25 gm
Ellevire Whipping Cream: 500 gm
Rasgulla: 24
Raspberry Puree: 150 gm
Unsalted Butter: 300 gm
Gram Flour: 200 gm
Caster Sugar: 100 gm
Ghee: 200 gm
Lemon: 300 gm
Liquid glucose: 100 gm

Method
-Heat strawberry puree and white chocolate together
-Fold it with whipping cream and soaked gelatine leaves
-Make a dome with a Rasgulla in the centre
-Keep it to freeze
-Glaze the dish with a red glaze-
-Serve it along with a boondi strusel,raspberry curd and mint spring.

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Cake To Complete
5/5

Cake To Complete

You simply can't consider a Valentine's Day celebration complete without a cake. F&B Director and Executive Chef of Radisson Blu Atria Bengaluru, Chef Kasiviswanathan, shares an easy-to-make recipe of an eggless chocolate walnut cake.

Eggless Chocolate Walnut Cake With Frosting

Ingredients
Coco Powder: 50 gm
Maida: 100 gm
Butter: 100 gm
Curd: 100 gm
Milk: 75 ml
Condensed milk: 200 gm
Baking Soda: 5 gm
Chopped Walnuts: 100 gm

For Icing:
Coco Powder: 60 gm
Soft Butter: 50 gm
Condensed Milk: 100 gm

Method
-Grease and dust an 8” baking tin and preheat oven to 180 degree celcius
-Sieve together Maida, cocoa and baking soda
-Beat butter and dahi until light and creamy
-Fold in the sieved ingredients, alternating with milk and condensed milk
-Fold in the chopped walnuts and pour into greased tin
-Bake in the preheated oven for 25-30 minutes till tooth pick inserted in the centre comes out clean
-Allow to cool in tin for 5 minutes and remove onto a wire rack.

For Chocolate Icing
-Mix together butter, cocoa, condensed milk and beat well
-Microwave for 20 seconds
-Mix thoroughly
-Spread over cake and leave to set
-Slice and serve.

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