Love on a plate

It’s the month of love and romance, and in that spirit, we got chefs from both Mumbai and the capital to help us lay the table with some delicious recipes. Here are some of those finger-licking, easy-to-make dishes that you can prepare for a first date.

Begin the day with Pancake with maple and Nutella
Ingredients

• 200 gms all purpose flour 
• 15 gms breakfast sugar
• 3 gms baking powder 
• 200 ml milk ( full cream ) 
• 2 ml vanilla extract
• 15 ml vegetable oil
• 10 gms unsalted butter
• 30 ml maple syrup
• 30 gms nutella
• Icing sugar and cinnamon powder mix for dredging

Method 

Take a mixing bowl, add flour, baking powder, breakfast sugar and slowly pour in milk and mix it with a whisk. Once mixed, add vanilla extract and vegetable oil and mix well. Keep the mixture to rest for 30 minutes. Now take a pancake pan and brush with butter. Once the pan is hot, pour in the batter and cook it on a gentle flame. Flip it, and let it get a golden colour on both sides. Now arrange the pancakes on a plate and pour Nutella and maple syrup on top and dreg cinnamon and icing sugar. Serve hot. 

Why it’s perfect for a first date? Chef Mohit Jaggi, head chef at Andrea’s eatery says, “This recipe has all the fresh flavours and ingredients of the season which will make you fall in love at first sight.”

Start the meal with a Beetroot & Strawberry Salad with Buratta and basil
Ingredients 

• 3 strawberries
• 1 medium sized beetroot
• Salt and black pepper to taste
• 1 minced ginger
• 1 piece buratta
• Basil leaves for garnish
• Oilve oil

Method

Slice three strawberries into thin slices. Marinate the strawberry with sea salt  and olive oil. Boil the beetroot until half cooked. Cool peel and slice.  Season with salt, black pepper, minced ginger.  Cut one piece of buratta into four pieces. Dress onto a plate.  Garnish with basil leaves. Drizzle some extra virgin olive oil over.  Serve chilled. 

Why it’s perfect for a first date? Chef Vicky Ratnani (head Chef, The Korner House, says, “The Beetroot & Strawberry Salad with buratta and basil is an extremely pretty looking dish. Also, strawberries being red truly symbolise love. They are seasonal and fresh especially during this Valentine month. The combination of beetroot and burrata is creamy and sweet.”

Spaghetti with Clams & Crispy Bread Crumbs
Ingredients

• 1/4 cup panko
• 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling
• Kosher salt
• Freshly ground pepper
• 2 large garlic cloves, thinly sliced
• 3 dozen Manila clams or cockles, scrubbed
• 1 cup dry white wine
• 1 pound spaghetti
• 1 teaspoon finely grated lemon zest
• 3 tablespoons fresh lemon juice
• 2 1/2 tablespoons finely grated mullet bottarga (optional; see Note)
• 1 teaspoon crushed red pepper
• 2 tablespoons finely chopped thyme
• 2 tablespoons finely chopped rosemary
• 2 tablespoons finely chopped parsley

Method 

In a medium skillet, combine the panko with one tablespoon of the olive oil and toast over moderate heat, tossing, until golden, about three minutes. Season with salt and pepper and transfer to a small bowl.

In a deep skillet, heat the remaining 1/4 cup of oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the clams and wine and simmer over moderately high heat until the wine is slightly reduced and the clams just start to open, about four minutes.

Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water. Add the pasta, cooking water, lemon zest and juice, red pepper and herbs to the clams and toss over moderately high heat until the pasta is well coated and the clams are completely open, 2 minutes. Discard any clams that do not open. Season with salt and pepper, sprinkle with the toasted panko and serve.

Why it’s perfect for a first date? Chef Akhilesh Jha of Fresc Co, says, “I believe, to touch somebody’s heart, the fastest route is via stomach. It is the best way to impress someone with delicious food, specially made for you.”

Try a Double Baked Goat Cheese & Braised Leek Souffle with Cranberry Pickle, with a cheese sauce and apple walnut salad

Ingredients for cheese souffle

• 100g unsalted butter
• 100g plain flour
• 600 ml full-fat milk warmed
• 2 tbsp grated Parmesan
• 1 tbsp Dijon mustard
• 2 tbsp chopped thyme leaves
• 4 large eggs separated, one large egg white (use the yolk)
• 175 gms rindless goat’s cheese, crumbled

Method

Melt the butter in a saucepan and use about 1 tbsp to grease 6 x 200 ml soufflé dishes. Place the remaining butter back on the heat, then scatter over the flour and mix well. Cook for five minutes, stirring constantly, then gradually whisk in the warm milk, a little at a time, until you have a thick, smooth mixture. Stir in the Parmesan, mustard and thyme, then set aside to cool slightly. Beat in the egg yolks, fold through the goat’s cheese, season with salt and pepper, then transfer to a bowl.

In a clean bowl, whisk the egg whites until they just start to stiffen. Use a metal spoon to fold them into the cheesy mixture, in three additions. Heat the oven to 200C. Spoon the mix into the soufflé dishes, then sit them in a roasting tin. Pour boiling water into the tin to reach halfway upto the sides of the dishes. Bake the soufflés for 20 to 25 minutes until they are risen and coloured. Remove the dishes and set aside for 10 minutes. Run a knife around the edges, then turn out onto an ovenproof tray. Keep covered in the fridge overnight. Defrost fully before reheating.

Ingredients for Parmesan sauce

• 50 ml double cream
• 25 gms grated Parmesan
• 1 large egg yolk

Method 

To make the Parmesan glaze, whisk the cream, Parmesan and egg yolk until combined.

For the apple and walnut salad

• Handful mixed baby salad leaves, picked and washed
• Handful rocket washed
• 1 red apple cut into fine matchsticks
• 1 tbsp chopped chives
• 50 gms walnut pieces, chopped
• 1 tbsp red wine vinegar
• 3 tbsp extra-virgin olive oil

Method

Toss the salad leaves, apple, chives and walnuts. Mix the red wine vinegar and olive oil together, season, then dress the salad.

Cranberry pickle

• 2 handfuls dried cranberries  
• 90 ml cranberry juice
• 2 tbsp sugar
• 1tsp vinegar
• Corn flour
• 2 fresh thyme sprigs

Method

In a sauce pan, over slow heat, cook the above ingredients. Cool the above and serve.

To serve, place the soufflés in the centre of the plates and the salad around it.

Why it’s perfect for a first date? Chef Rohan, head chef at Estella, says, “It’s got the right balance — rich in texture and bold on flavours. If you’re looking to impress someone, the goat cheese souffle will certainly stand out! It can be eaten as a first plate as well as a main course.”