Whip-up Lip-Smacking Recipes at Home This Month of Love

Historically, St. Valentine is known to only spread love amongst humans. Nevertheless, what if this was extended to one’s love for food? Cupid might as well strike a juicy burger or a sumptuous brownie! The opportunities are endless. Prepare to fall in love forever as you celebrate this Valentine’s Day with a lot of love and some beautiful flavours. Chef Gaurav Chadha, in-house Chef Dr. Oetker India, Chef Nader Shaikh, Executive Chef at Sheraton Grand Pune Bund Garden Hotel and Chef Shreyas Gharat, Sous Chef, Le Meridien Mahabaleshwar Resort and Spa will help you make your Valentine’s Day special at home.

Chocolate Cake with Raspberries: (Recipe courtesy: Chef Gaurav Chadha)

Servings: 2

Level: Beginner
Preparation Time: 20 Minutes
Baking Time: 30 Minutes

Ingredients:
250g Dr. Oetker FunFoods Eggless Bake Mix 11 Cakes
100g Butter, melted
75ml Full Cream Milk
100ml Water
30 g (2 tbsp) Powdered Sugar
30g (2 tbsp) Cocoa Powder
200 gm Whipped Cream
100 g Raspberries, frozen

Directions: 

Pre-heat oven to 180°C.

Mix bake mix, butter, milk, water, sugar & cocoa powder until batter is smooth.

Grease and flour heart shape-baking pan & pour batter in. 

Bake for 30mins or until a toothpick inserted in the center, comes out clean. Let it cool for 10-15 minutes and then cut it from center, into two parts.

Take one piece of cake and spread half of the cream in the center, place another piece of cake on top and spread rest of the cream. Decorate the cake with berries and serve.

Ginger Berry Passion: (Recipe courtesy: Chef Shreyas Gharat)

Servings: 2
Level: Intermediate
Preparation Time: 30 Minutes
Baking Time: 4 hours

Ingredients:
50g Fresh Strawberries
50g Fresh Raspberries
50g Fresh Red Currants
50g Sugar
150g Cream Cheese
50g Milk Maid
50g Whipped Cream
2g Agar-Agar
50ml Passion Fruit Puree
100g Heavy Cream
2g Agar-Agar
20g Soften Butter
50g Ginger Cookies

Directions:

• Wash and clean all berries and cook with sugar for 10-15 min on slow flame add agar-agar.
• Using hand whisker combine cream cheese, milkmaid & whipped cream.
• Add puree and mix well.
• Line heart shape mould with ginger cookies.
• Pour mixture in mould set it in refrigerator for 2 hours.
• Boiled passion fruit puree & agar-agar.
• When coming at room temperature add heavy cream, soften butter, and blend it nicely.
• Pour it the mixture in half hemisphere mould and freeze it for 2 hours.

Red Velvet Cheese Cake: (Recipe courtesy: Chef Nader Shaikh)

Servings: 2
Level: Advanced
Baking Time: 8 hours

Ingredients: 
1 1/2 cups vanilla biscuit crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
300g packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1-cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring
1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1-teaspoon vanilla extract
Garnish: fresh mint sprigs

Directions:

• Stir together vanilla biscuit crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch spring form pan.
• Beat 220g packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
• Bake at 160°C for 10 minutes; reduce heat to 145°C, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
• Beat 80g package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of spring form pan. Garnish, if desired.