V-Day Spl: Recipes to Woo Your Valentine | iFood (2024)

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It’s the time to show or rather show off your love for your mate. Yes, Valentine’s Day is here and there’s nothing more special than a home cooked meal in your cozy apartment and some time off from the routine. But you’re bored with the same-old home food and want to go all out to prepare a five-star meal? Well, worry not. Here are a few fancy recipes that will help you lure your man this Valentine’s day.

Don't Miss: V-Day Special: Eat, Drink and Celebrate Love in Your City

28 Days of Love! Get ready for all things love and romance, as we bring you our steamiest Valentine's Day Special ever this February. From sexy lingerie to tease your man to awesome date ideas, and irresistible love food to gifts that say it all, here's your ultimate guide to a loved-up Valentine's. P.S. You don't wanna miss our sex series for anything!

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Frasier cake recipe (Makes 2 bases of 18 cm diameter)

For the hazelnut dacquoise:

150 gm egg whites
10 gm castor sugar
120 gm hazelnut powder
120 gm icing sugar

Method:

200 gms good quality semi sweet chocolate
150 gms strawberry puree
50 gms cream

Method: Melt Chocolate and Keep aside. Boil strawberry puree with cream. Mix in the chocolate slowly with a whisk until smooth consistency. Keep aside for cooling.

Vanilla supreme:

160 gms milk
80 gms egg yolks
60 gms castor sugar
25 gms liquid cream
40 gms gelatin powder or china grass
500 gms whipped cream
100 gms mascarpone
1-2 vanilla beans

Method:

1. Add the vanilla bean (split and scraped) to the milk, and bring to a boil. Mix together eggs, caster sugar and milk. Reheat the mixture until it’s a thick custard consistency.
2. Add the gelatin in the hot custard. Cool it in a bain-marie of ice cubes and cold water
3. Whip the liquid cream until soft peaks. Incorporate onto the crème with beaten mascorpone cold and use it.

For filling: Strawberry cut into halves

Assembly:

Take an 18cm round cake ring. Place at the base the Hazelnut Dacquoise. Line the strawberries around the cake ring. Pipe the vanilla mousse until half way. Scoop out 150 gms of compote and spread in the middle. Pipe more vanilla cream just up to the level of the strawberries. Lastly add a thin layer of the strawberry chocolate ganache about 2-3 mm in height.

Decorate the cake with fresh strawberries and white chocolate.

Recipe courtesy: Sanjana Patel, Executive Chef and Partner at La Folie.

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Rack of lamb, mustard, shallot sauce and sautéed strawberries

Ingredients:

1 tablespoon plus 2 teaspoons vegetable oil
1 kg rack of lamb
Salt and freshly ground black pepper
2 medium shallots, thinly sliced
¼ cup dry white wine
¼ cup chicken stock
1 tablespoon whole grain mustard
2 teaspoons Dijon mustard
2 teaspoons chopped thyme

Method:

1. Preheat the oven to 400°. In a medium pan, heat 1 tablespoon of the oil until it simmers.
2. Season the lamb with salt and pepper. Add the lamb to the pan, fat side down, and cook over moderately high heat until its brown (about 3 minutes). Turn the lamb fat side up and cook for 2 minutes longer.
3. Transfer the pan to the oven and roast the rack for about 20 minutes, until an instant-read thermometer inserted in the center of the meat registers 125° for medium-rare. Transfer the lamb to a carving board and let rest for 10 minutes.
4. Discard the fat in the pan. Add the remaining 2 teaspoons of oil and the shallots to the pan and cook over moderate heat until softened. Add the wine and simmer until reduced by half. Add the stock and bring to a simmer. Remove the pan from the heat. Stir in the whole grain and Dijon mustards and the thyme. Season the sauce with salt and pepper.
5. Carve the lamb into chops and arrange on warmed plates. Spoon the sauce over the lamb and serve.

Recipe courtesy: Chef Vijay David, Executive Chef, Grand Mercure.

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Chocolate brownie tart

Method:

1. Grease and flour a 9-inch tart pan with removable sides. Preheat the oven to 350 degrees.

2. Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes.

4. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, 1 cup of chocolate chips, and the walnuts.

5. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack).

6. The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan.

7. Melt the remaining ¼ cup of chocolate chips with the heavy cream and drizzle on the tart.

Recipe courtesy: Chef Vijay David, Executive Chef, Grand Mercure.

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500 gms water melon (deseeded and cut into roundel shape)
1 lit apple juice
100 ml white wine vinegar
1 tsp salt
30 gms sugar
5 gms fresh mint (torn)
5 gms fresh basil (torn)
4 green chilies (slit)

300 gms pickled water melon
25 gms cucumber (peeled and deseeded)
25 gms tomato (cut in to cube)
1 tsp red wine vinegar
Salt to taste.
1 tbsp extra virgin olive oil
½ tsp tabasco sauce
2 leaves fresh basil

Method: Put all the ingredients into the blender and make a smooth puree. Strain it with the strainer and keep into the chiller.

For warm shrimp caponata:

500 gms flour
250 gms butter
250 ml water
10 gms salt

50 ml cranberry (puree or jelly)
100 gms red pepper (roasted)
¼ tsp star anise (powder)
Salt and pepper to taste.
2 tsp butter

Method:

1. Make red pepper puree with the blender.
2. Cook the red pepper purée, cranberry puree and star anise powder in a sauce pan over low heat.
3. Adjust the seasoning and finished with hard butter.

Serving Directions:

1. Fill the tart mould with caponata and bake into a preheated oven (170 degree C) for ten minutes.
2. De-mould the tart and place into a serving plate; place the shrimps on the tart.
3. Pour the water melon gazpacho in a shot glass and assemble on the serving plate.
4. Assemble the pickled water melon on the serving plate.
5. Serve with red pepper and cranberry caulis.

Recipe courtesy: Chef Ranveer Brar, Senior Executive Chef, TV Show Host, Food Columnist and Food Stylist.

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45 ml Kruto
6 fresh strawberries
½ tsp cane sugar
15 ml Creme de fraise/ Strawberry liqueur
30 ml apple Juice
1 medium sized green chili

Method:

1. Muddle fresh strawberries with cane sugar.
2. Add Creme de fraise and Kruto.
3. Add cracked ice, apple juice & a light squeeze of lime juice.
4. Add a medium sized deseeded slit green chilli.
5. Shake all ingredients in a co*cktail shaker and double strain into a sugar rimmed martini glass. Garnish with fresh strawberry.

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