Bite that oozes love

That women desire men who can cook is a truth universally acknowledged. How about rustling up some ‘love recipes’ this Valentine’s and sweep the girl of your dreams off her feet? 

Advertisement

Celeb chefs share their recipes with a hint of aphrodisiacs to make this day even more special. If you are a girl trying to find way to your man’s heart, well, you can give it a try too...

Cardamom and saffron cheesecake (no bake)

Prep time: 30 min

Servings: Small 12 slices or 6 big slices

Ingredients

250gm ginger biscuits

100gm melted desi ghee

Pinch of asafoetida power (dilute in 10ml of lukewarm water)

1 tsp saffron

2 tsp  crushed green cardamom seeds

250ml double cream

600gm soft cheese

100gm icing sugar

You will also need 23cm loose bottom cake tin and baking parchment sheet to layer the tin.

Method

• Put ginger biscuits in a plastic bag and crush to crumbs using a rolling pin.
• Add the crushed biscuits into a bowl and pour the melted desi ghee, mix well until the crumbs are fully coated with ghee.
• Add the mixture to layer the tin and press it down firmly to form the base evenly. Put it in the fridge for one hour so that it sets firmly.
• In a bowl add soft cheese, icing sugar, asafoetida liquid, saffron, crushed cardamom seeds and beat it with electric mixture until it is smooth.
• Add the double cream slowly and beat again until the mixture is well combined together.
• Spoon the mixture onto biscuit base, smooth the top of the cheesecake with a spatula to form an even surface and put it in fridge to set for 6 hours.
• Take the cheesecake out of fridge 20 minutes before serving.
• Carefully unmould the cheesecake, remove the cake from the cake tin base and put it onto the serving plate.

— Chef Romy Gill

Peri peri pockets

Makes 8 pieces

2 pizza base (medium size)

1 tsp onion seeds (kalaunji) 

3-4 lettuce leaves, mayonnaise/cheese spread 

Spicy onions

1 onion - cut into thin slices

1 tbsp lemon juice, ¼ tsp pepper, ¼ tsp salt

¼ tsp red chilli powder 

Vegetable Filling

1 tbsp butter, 1 tbsp oil

1 tbsp chopped garlic, 1 green chilli - chopped

1 onion - chopped finely, 1 cup finely chopped carrot

1 cup finely chopped beans, 1 large red capsicum - chopped

½ cup corn kernels, frozen or boiled

1 tsp chilli garlic spread or chilli paste

3 tbsp ready made tomato puree

½ tsp salt, ½ tsp oregano,

¼ tsp black pepper, 2-4 tbsp pizza cheese

Garnish

Olives, lettuce and tooth picks

• Cut the pizza base into half. Cut each half into 6 wedges or triangular pieces. Slit each piece carefully from the pointed end, keeping the rounded edge intact, so as to make a pocket. Push the back of a spoon inside, making the pocket big enough to hold the filling.
• Put under a preheated grill for 3-4 minutes till golden. 
• Mix thinly sliced onions in a bowl with all ingredients to make spicy onions.
• Heat oil and butter in a big non stick pan. Add garlic and green chillies. When garlic turns fragrant, add onions and stir till golden brown. Add garlic-chilli spread or chilli paste. Add tomato puree. Mix well and cook for 2-3 minutes. Add salt, oregano, pepper and chilli flakes. Add beans and carrots and saute for 2-3 minutes till done. Add a sprinkling of water in between and cover and cook if needed. Add corn and capsicum and saute for 2 minutes. Remove from heat. Add the cheese.
• Open a piece of grilled pocket. Spread mayonnaise or cheese spread inside on both sides of the pocket.
• Holding the un-grilled side up, put 1 heaped tbsp of vegetable filling and spread inside the pocket nicely. 
• Push 2-3 slices of spicy raw onions inside the pocket. Push a piece of lettuce leaf inside the pocket. Brush with mayonnaise. Sprinkle some cheese and onion seeds. Cover with a wrap and keep refrigerates.
• To serve remove from fridge ½ hour before serving. Grill in a preheated oven on a grill rack for 3-4 minutes or till golden. Garnish with red bell pepper and olives on a tooth pick.

Banoffee pie

Serves 8

Base (pie shell)

100 gm butter

250 gm digestive biscuits - crushed

2-3 tbsp milk

9” pie tin

Caramel

100 gm butter

100 gm brown sugar

400 gm (1 tin) condensed milk

Topping

3-4 small ripe bananas

A few drops lemon juice

250 gm whipping cream - beat till stiff peaks form

50 gm chocolate, flakes

• Mix biscuits with melted butter. Add just a little milk, enough to bind. Spoon the biscuit crumbs in 9” pie tin, taking it about half way up the sides to make a pie-shell. Press with the back of a flat katori or spoon. Refrigerate for 10 minutes to set.
• For the caramel, melt the butter and brown sugar in a non stick pan over low heat, stirring all the time till sugar dissolves.
• Reduce heat and add condensed milk, stirring continuously for about just 30 seconds till it comes to a boil and a thick golden caramel is ready. Remove from fire. Do not over cook. 
• Spread caramel in the pie shell. Cool and then refrigerate for about 1 hour until firm.
• Carefully lift the pie from the tin and place on a serving plate. Top pie with 2 sliced bananas on the toffee layer.
• Chop 1 banana finely and fold into the whipped cream. Spoon whipped cream over the banana slices.
• Decorate with grated chocolate. Refrigerate. To serve, if you like, put a few drops of lemon juice and some castor sugar on some banana slices and toss. Arrange on the pie.

— Chef Nita Mehta

Kentucky spice

Jim beam: 60 ml

Mint syrup: 10 ml

Tobasco sauce: 3 dashes 

Gingerale: 90 ml

Lime wedge: 1 number

Method: In a tall glass filled with ice measure the Jim Beam, mint syrup, tobasco and gingerale. Squeeze the lime and stir. Garnish with an orange peel and serve.

— Compiled by Mona