Impress Your Partner With These Fancy Dishes This Valentine's Day!

This Valentine's Day, try these recipes dolled out by different chefs, cafes and restaurants and let us know how did they turn out.

Grilled Watermelon Hearts Salad:By Swatantra Gautam, Executive Chef, Azaya Beach Resort Goa.

Ingredients:

• 1 kg watermelon
• 0.030 kg pomegranate pearls
• 0.040 kg quinoa
• 0.040 kg aragula
• 0.010 kg parsley
• 0.020 kg feta

Dressing :

• 0.040 kg plum sauce
• 0.010 litre lemon juice
• 0.050 kg corriander root chopped
• 0.020 kg light soy sauce
• 0.002 kg black pepper crushed

Method:

• Cutwatermelonn into hearts using a cutter.
• Prepare the dressing by mixing all ingredients
• Mix pomegranate, quinoa & Parsley along with the dressing.
• Grilled the watermelon hearts.
• Place the quinoa mix on a plate along with arugula.
• Place the grilled watermelon on top of the quinoa.
• Garnish with crumbled feta cheese.

Sweetheart Valentine Love Mousse:From The House of TakaMaka

Ingredients:

• 2 cup strawberries
• 1 cup sugar
• 1 cup whipping cream
• 1 tsp gelatin
• 6 tsp water

Method:

• Add 1 cup of whipping cream and 1/2 cup of sugar into a metal bowl. Whisk until soft peak. Set aside.
• Puree strawberry with 1/2 cup of sugar until smooth. Strain to remove seeds.
• Divide strawberry smoothie into 2 parts equally.
• In a small bowl, add 1/2 tablespoon of gelatin powder and 3 tablespoons of water.
• Stir well and microwave for 20 seconds. Pour the gelatin mixture into one strawberry smoothie bowl. Stir well.
• Pour the strawberry gelatin mixture into the cream. Fold gently until incorporated.
• Pour the strawberry and cream mixture into 4 serving glasses until 3/4 full.
• Chill for 1 hour in the fridge.
• Once again, add 1/2 tablespoon of gelatin powder and 3 tablespoons of water into a small bowl.
• Stir well and microwave for 20 seconds.
• Pour the gelatin mixture into the remaining strawberry smoothie bowl. Stir well.
• Then pour it over the mousse glasses. Chill for another 1 hour.
• Top with whipping cream frosting. Deco with halves of strawberry.

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Valentine’s Cupcakes:From The House ofCafé Hawkers

Ingredients:

Cupcakes:

• 1 box red velvet cake mix
• 1 cup water
• ½ cup vegetable oil
• 3 eggs

Frosting:

• 1 jar marshmallow crème
• 1 cup butter, softened
• 1 to 2 tbsp milk
• 3 cups powdered sugar

Method:

To make Cupcakes:

• Heat oven to 350°F.
• Place paper baking cup in each of 24 regular-size muffin cups.
• Beat cupcake ingredients in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowloccasionally (batter will be lumpy).
• Spoon 2 level tablespoons cake batter into each of the paper baking cups.
• Mark cup or make a small cut in a cup to identify the front of each cupcake.
• Spoon 1 heaping tablespoon remaining cake batter over heart cookies in each cup, being careful not to tip cookies over.
• Bake cupcakes 22 to 27 minutes or until the toothpick inserted in centre comes out clean.
• Cool 10 minutes in pan; remove to cooling rack. Cool completely, about 1 hour.

To make Frosting:

• Beat marshmallow creme, 1 cup softened butter and 1 tablespoon of the milk in large bowl with electric mixer on medium speed until blended.
• Beat in powdered sugar. Add more milk, 1 teaspoon at a time, until fluffy and spreadable.
• Pipe or spread frosting on the cupcakes.

Banoffee Chocolate Biscuit Rolls With Toffee Sauce: From The House of Vapour Bar Exchange

Ingredients:

• 4 ¾ cups digestive biscuit
• 1 banana
• 1 can toffee
• Chocolate, for coating

Method:

• Toffee can be purchased already prepared - or can be made at home through a process of heating sweetened condensed milk.
• Crush Digestive
• Biscuits in a large plastic bag.
• Pour into a large bowl and add Banana.
• Use a fork to mash and incorporate the banana and toffee into the biscuit
• crumbs.
• Add additional Toffee as needed - just enough to coat all the biscuit crumbs without it becoming too sticky.
• Form the mixture into 1 inch (2 ½ cm) balls and freeze for 15 minutes until firm.
• Microwave chocolate for 60 Seconds - stopping after 30 seconds to check and stir.
• Remove balls from freezer and dip into the melted chocolate.
• Set on wax paper and sprinkle with additional biscuit crumbs (optional).
• Allow chocolate coating to harden (chill in fridge to speed up this process).
• Drizzle with additional toffee and caramel sauce just before serving.

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