Even though we believe that love should be spread and celebrated every day, we don’t always remember to do that. So on this Valentine’s day, go above and beyond in expressing your love for family, friends, and of course, your significant other.
Women Fitness touched grounds with well-known chef Swetha, the Youngest Female Executive Chef in India to bring you special recipes to celebrate love on Valentine’s Day.
Valentine’s Day Recipes
PISTACHIO CRANBERRY CHOCOLATE FUDGE
INGREDIENTS:
- Dark Compound Chocolate – 192g
- Milkmaid- 160g
- Pistachio chopped- 60g
- Dried Cranberry- 60g
METHOD:
- Melt chopped chocolate and milkmaid together in the microwave on high heat for 1 min, if chocolate bits are still there. Heat for extra few seconds till it melts.
- Stir in chopped Pistachio & chopped chocolate into it.
- Line a greased tray or moulds with butter paper & pour the mixture into it. Garnish with the nuts & dry fruits & let it set.
- Chill it for an hour & cut it into desired pieces.
CINNAMON & RAISIN COOKIES
INGREDIENTS
- Butter 100g
- Icing sugar 75g
- Vanilla Essence 3ml
- Refined Flour 160g
- Cinnamon Powder 5g
- Chopped Raisins 75g
Method
- Cream butter and Sugar.
- Add vanilla Essence & eggs to the butter mixture & cream well.
- Sift flour, baking powder, cinnamon powder & add to the mixture.
- Make a soft dough, do not over Kneed.
- Mold it to your desired liking, lay it on the baking tray.
- Bake the cookies in the pre-heated oven at 175*C for 10-15 minutes till golden brown at the bottom.
STRAWBERRY CHOCOLATE OREO CHEESE CAKE
INGREDIENTS:
- Oreo Biscuit 300g
- Melted Butter 150g
- Cream cheese 400g
- Icing Sugar 150g
- Chopped Strawberry 150g
- Cocoa powder 50g
METHOD:
- With a rolling pin, crumble the Oreo biscuit and mix with melted butter. Line the mixed crumble in a cheesecake pan or a mould & refrigerate.
- Whisk together cream cheese, icing sugar together till lump-free. Keep the little mixture aside for piping garnish.
- Fold chopped strawberries into the mixture.
- Add the mixture into the mould & refrigerate.
- Mix cocoa powder into the garnish mixture till lump-free.
- Pipe on top of the set cheesecake & serve chilled garnished with a strawberry.
PEANUT BUTTER REESE’S CUPS
INGREDIENTS:
- Compound Dark Chocolate (Chopped) 200g
- Coconut oil 50g
- Vanilla Essence 1tsp
- Peanut Butter 100g
- Coconut oil 60ml
- Honey 60ml
- Sugar 100g
- Unsalted butter 50g
- Fresh Cream 50g
METHOD:
- Line the muffin tray with cupcake liners.
- Melt the chocolate with 50ml coconut oil & place aside.
- Melt the peanut butter, honey & 60ml coconut oil together & keep aside.
- Caramelize sugar in a pan, add butter & mix well. Then add fresh cream to it & mix well. Let it cool.
- Spoon 20g of Melted chocolate into the cupcake liner & freeze.
- Add 20g of the peanut butter mixture on top of the melted chocolate & freeze.
- Add 20g of chocolate ganache on top of peanut butter mixture & freeze.
- Serve at room temperature once set.
INTENSE CHOCOLATE WALNUT BROWNIE
INGREDIENTS
- Unsalted Butter- 150g
- Sugar- 120g
- Eggs- 150ml or 3Pc.
- Dark Compound Chocolate- 120g
- Maida- 80g
- Vanilla extract- 2.5ml
- Walnut- 80g
METHOD:
- Melt butter and Chopped compound chocolate together in the microwave.
- Add sugar and whisk.
- Then add whole eggs one by one and whisk together. Do not over mix.
- Fold in the flour into the mixture till lump-free.
- Fold chopped walnuts into the mixture and use for garnish as well.
- Bake at 165’C for 30-35mins. If you want it gooey, remove it earlier.
Happy Valentine’s Day!
About Chef Swetha:
As the Head for Pan India, Swetha takes care of the Menu designing, its execution, Training, Costing, for Compass Group. “I plan in advance for any events, festivities, or bulk orders for each & every site by the calendar because the bakery team from each place in India has to be briefed & trained accordingly for the same.” She does product customization according to the client’s requirements for example; it can be budget-friendly, vegan, eggless, or even gluten-free products.
