To assist all of the happy couples — or single foodies wishing to indulge in some tasty self-love — here's a curated list of some of our favourite romantic recipes.
Most of these meals need a little more time to prepare, but they're well worth the effort - similar to finding the ideal partner to share your life with.
Cornish Chicken Pie:
Ingredients
- Chicken breast cubes-1 kgs
- Chop garlic-50 GM's
- Chop leeks -50 GM's
- Chop white onions-100 gms
- Rosemary -5 GM's
- Chop chives-50 GM's
- Chop carrots-50 GM's
- White wine- mls
- Chop New Orleans potatoes--250 GM's
- Bechamel-150 GM's
- Milk-125 mls
- Yellow Butter-10 GM's
- White flour-15 GM's
- Puff dough-1.4 kgs
- Dehydrated butter-400 GM's
- White flour-1 kgs
- Water-450 GM's
- Salt-20 gms
- Egg-4 numbers for basting puff
Method:
- We have to make puff by kneading the dough with flour, water, salt
- Than has to roll dehydrated butter in 3 book fold method
- Saute garlic, onions, leeks, and carrots in butter
- Add finely chopped chicken and chopped potatoes and saute well till it should be 85 % cooked
- Add white wine to the chicken mixture
- We have to add bechamel sauce to bind the mixture
- Let the mixture cool
- Roll the puff dough add the mixture and cover with puff dough again
- Basting with beaten egg for light golden colour
(The recipe has been shared by Executive Chef, Deepak Kashyap, Welcomhotel by ITC Hotels, Jim Corbett)
Classical Vanilla And Strawberry Cake:
Ingredient
For Sponge cake:
- eggs with vanilla essence
- 90g sugar
- 90g flour
- 30g unsalted butter, melted
For the syrup:
- 200ML cane sugar syrup (50gm sugar and 150ml hot water)
For the strawberry mousse:
- 3 gelatine sheets
- 370ml whipping cream (up to 40% fat)
- 250g strawberries
- 50g sugar
For the garnish:
- 250g fresh strawberries
Method
Sponge cake: -
Whisk eggs with sugar until light & fluffy, slowly fold in the flour. Add the melted butter at the last and bake at 180c for 15 mins in a heart shaped tin.
Strawberry mousse: -
Soak the gelatine in ice-cold water. Take the strawberries in a pan and sugar. Cook slowly and create a preserve-like structure. Add the soaked gelatine into the compote. Whip the cream until soft and fluffy. Fold the cream in the compote. Creating a strawberry mousse. Chill in a refrigerator.
Assembling: -
Take a heart shape ring and arrange strawberries on the corners. Take the sponge and apply sugar syrup using a brush. Pipe the strawberry mousse using a star nozzle and put ½ strawberries in an arrangement. Creating an aesthetic look.
(The recipe has been shared by Chef Akash Khandelwal, Sous Chef – Pastry & Bakery, Welcomhotel Sheraton New Delhi)
Vanilla Cake with Strawberry Compote
Ingredients for Vanilla Sponge Cake (6 inch pan);
- 100 gms Maida
- ½ tsp Baking Powder
- 140 gms Thick Curd
- ½ tsp Baking Soda
- 80 gms Caster Sugar
- 50 gms oil
- ½ tsp Vanilla Extract
- Baking Time – 25-30 minutes
- Baking Temperature – 150°C
Method:
- Preheat oven to 150°C
- Mix the baking soda and curd well and set aside.
- Whisk oil and caster sugar until well combined.
- Add in vanilla and curd + baking soda mixture and whisk until it comes together.
- Sift in the maida and baking powder and fold gently with a spatula until batter looks well combined and no flour pockets are visible.
- Pour into a greased pan and bake for 25-30 minutes, or until a skewer inserted to check doneness comes out clean.
Ingredients for Strawberry Compote
- 80 gms diced Strawberries (1)
- 160 gms chopped Strawberries (2)
- 3 tbsp/45 gms Caster Sugar
- ¼ Lemon
- ½ tsp Vanilla Extract (optional)
Method:
- Add 80 gms of diced strawberries to a pan with the caster sugar. On a low flame, slowly let the strawberries cook down. Stir occasionally and make sure the mixture doesn’t stick to the base of the pan.
- When the mixture has thickened up (about 10-15 minutes), switch off the flame and set aside. Let it cool.
- Add the chopped strawberries to the cooked strawberry compote, along with the lemon juice and vanilla, and mix to combine. Refrigerate until required.
Slice the vanilla sponge cake and serve with a side of strawberry compote and whipped cream.
Serving suggestion – You can also make a layered cake by slicing the cake in half horizontally and layering it with strawberry compote and whipped cream. Cover the sides and top with whipped cream and garnish with fresh strawberries.
(The recipe has been shared by Chef Sasha Wadhwa, Sous Chef – Pastry & Bakery, Couche Patisseri)
Rhododendron Sinful Chocolate Recipe:
Ingredients-
- Whipped Cream - 250 GM
- White Butter - 200 GM
- Chocolate Dark - 250 GM
- Cointreau - 10 ML
- Cream Cheese - 100 GM
- Rhododendron (Buransh) Crush - 25 GM
- Sugar - 50 GM
- Fresh Cherry - 10 GM
Method:
- Mix well with butter and sugar to a smooth texture. Now add melted dark chocolate to it.
- Pour the mixture into a mixing bowl, and add whipped cream, and Cointreau in it gradually using a spatula. Set it in a tray and keep it in the refrigerator.
- Also prepare a mixture of an equal quantity of whipped cream and cream cheese, and later on, add rhododendron crush.
- Assembling- In a martini glass (as per availability) put some Rhododendron crush, then pipe cream cheese mixture. Settle it and then place the chocolate mixture.
- Garnish- Top with Rhododendron reduction, whipped cream, and fresh cherries.
(The recipe has been shared by Executive Chef, Rajeev Badola, Welcomhotel by ITC Hotels, Mussoorie)
Blueberry & Blue Matcha Cup Cake
Ingredients:
Cup Cake Batter
- 50gm Butter
- 50gm Castor sugar
- 1no Egg
- 50gm Flour
- 0.02gm Baking Powder
- 0.05gm Blue Tea Matcha Powder
- 0.1gm Blueberry Filling
For Topping
- 20gm Whip cream
- 2gm Blue Tea Matcha Powder
- 5gm Milk Maid
- 2no Fresh Blueberries
- Sugar Sprinklers for Garnish
Method
- Weigh all the above ingredients and cream butter and castor sugar with a hand whisker.
- Now add eggs and mix it well till all lumps smoothen properly.
- Now add all dry ingredients and blueberry filling and mix till all ingredients may make a smooth Batter.
- Reheat oven to 180 degrees C and bake the mixture by pouring in cupcake molds for about 12-15 min.
- For topping take, whip cream add milkmaid and blue matcha powder and make smooth blue cream.
- Now cool the cupcake for an hour.
- Now put the prepared topping cream in a piping bag and pipe the cream with a star nozzle on top of the cupcake as you desire.
- Now garnish with blueberries and sugar sprinklers.
(The recipe has been shared by Group Pastry Chef Balwinder Singh, Centre Point hotel Nagpur)