If you’re looking to tug your loved one’s heart strings with some spectacular cooking this Valentine’s week then these recipes are for you. From a starter to desserts with aphrodisiacs, a weekend to indulge your loved one in the extra-special possible style.
Together with dimmed lighting, a couple of candles, roses on the tables complete the weekend mood with one of the many ideas below.
The below recipes feature aphrodisiacs as ingredients which have been curated by Chef Vishal Atreya, Executive Chef, JW Marriott Mumbai Juhu.
Coconut and Strawberry Cake
- Coconut 240g
- Coconut Powder 240g
- 8 Eggs
- Milk 700ml
- Walnut 160g
- Sugar Free Chocolate Chips 160g
- Protein Powder 200g
- Skimmed Milk 180ml
- Baking Powder 5g
- Chopped Strawberries 150g
- For Ganache: 200g Sugar free chocolate; 100ml skimmed milk
- Strawberry Garnish 500g
- Combine all the ingredients together except the chopped straw berries till it forms a smooth batter.
- Fold in the strawberries and pour the batter into a lined mould and bake it at 180°C for 25 mins.
- Cool down the cake and boil the milk and pour it over the chocolate to make a ganache.
- Sandwich the cake and line a thin layer of ganache. Line a crumb catcher to the cake and garnish with whole strawberries.
Smoked Salmon Oscars*
- Salmon steak with skin – 150g
- Peruvian asparagus – 05 numbers
- Salt – to taste
- Pepper – to taste
- Lemon – 01 number
- Butter – 200g
- Arugula leaves – 30 gas
- White wine – 50 ml
- Refined oil – 20ml
- White wine vinegar – 20 ml
- Finely chopped shallots – 01 tea spoon
- Olive oil – 50 ml
SEARED SALMON PREPARATION
• Season the Salmon steak with Salt and pepper, take a non stcik pan, heat it and put oil.
Place the salmon steak for searing, skin side first and make it crispy.
• Turn the side of the salmon, reduce the flame, add generous amount butter and cook it with the butter for a while, one butter start turning brown, put some white wine, this will avoid the butter to burn.
• Reduce the wine to one tenth by the time fish will get cooked till medium done, remove it from the flame keeps it aside for resting for a minute before serving.
• BEURRE BLANC- It’s a simple butter-based emulsified sauce that’s great with fish or seafood.
• Heat wine, vinegar and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons.
• While the liquid reduces you can cut the butter into medium (½-inch) cubes, but either leave this until the reduction is nearly finished or return the butter cubes to the refrigerator to keep them cold while the liquid finishes reducing.
• Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly with a wire whisk.
• As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2-3 cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.
• Season to taste with salt. Traditionally the shallots would be strained out before serving, but doing so is optional.
GRILLED ASPARAGUS – Peel the asparagus from the bottom, Marinate it with olive oil, salt and pepper and grill it over a slow flame
• Place the asparagus in the centre of the plate, keep the fish over top of it, tossed the arugula with lemon, salt pepper and olive oil, place it on the side of the plate and serve with Beurre blanc.
Light Rye Chocolate Tart
- Light Rye Flour 200g
- Whole Wheat Flour 50g
- 1 Egg White
- Olive Oil 100ml
- Sugar Free Chocolate 500g
- Skimmed Milk 275ml
- 1 Orange for Zest
- 5 Egg Whites
- Egg White Powder 20g
- Sugar Free Substitute 12g
• Rub the flour and the oil together, to get a bread crumb consistency.
• Add in the egg white to bring it together to form a dough.
Rest the dough in a chiller for 1 hour then roll using rye flour to dust and line a tart mould.
• Boil the milk and pour it over the chocolate to make a ganache. Add in the orange zest and out half the contents. • Into the cooled tart mould and allow it to set.
• Beat the egg whites with the sugar free substitute till it is stiff and fold it into the remaining ganache.
• Pipe out this mousse on the tarts and serve chilled
Rasgolla Milli Feuilly
• Bake the puff discs with a little sugar dusted on the top and then cool it completely.
• Scald the cream and add it to the broken pieces of chocolate to make a ganache.
• Bring down the temperature and fold in the whipped cream to make a mousse.
• Pipe the mousse on the puff disk topped with another disk, layer this disk with a little cream and 7 angoori rasgollas, pipe a little cream on the top and stick the 3rd disk.
• Dredge with icing sugar serve chilled.
* By Chef Himanshu Taneja, Executive Chef, JW Marriott Hotel Mumbai.