VALENTINE’S SPECIAL RECIPES BY SWAPNADEEP MUKHERJEE, EXECUTIVE CHEF, THE METROPOLITAN HOTEL & SPA. Prepare these delicious V-day dishes together and enjoy the day!
CHOCO COOKIE ICE CREAM SANDWICH
Ingredients Quantity
Chocolate Cookies (Pre made) 10 Nos.
Vanilla ice cream 03 scoops
Red cherry 50gm
Red cherry Syrup (readymade) 1 medium cup (optional)
Method
Separate each chocolate cookie and put them on a pan with insides facing up. Scrape off the inside filling.
Using a medium cookie scoop, place one scoop or 1 ½ tablespoons of ice cream on half of all the sandwich cookies.
On top, cover each ice cream scoop with another cookie.
Put chopped red cherry or cherry syrup (readymade) over the top of the ice cream. Press down slightly to secure in a way to push the ice cream to the edge of the cookie.
cover and place ice cream sandwiches in freezer for 1 hour, or until ice cream freezes.
Serve Choco Chip ice-cream Sandwich with red cherry on top.
APPLE AND NUTTIE ICE CREAM SANDWICH
Ingredients Quantity
Vanilla/ plain biscuits (pre made) 10 nos.
Fudge spread (readymade) 01 bottle
Apple 02 nos
Caramel cream 50gm
Vanilla ice-cream 300gm
Peanuts, or any other kind of nuts, crushed candy or crushed cookies.
Method
Take a tray, grease it generously with butter. Place biscuits; Spread a layer of ice cream and fudge on it.
Sprinkle peanuts, add diced apple and drizzle with caramel topping.
Add another layer of ice cream and fudge.
Sprinkle with nuts of your choice and sliced apple. Cover it with biscuits.
Now, top it up with cool whip and again a layer of ice-cream. Freeze for 3 hours. Slice into squares and serve!
QUINOA VEGGIE BURGER
Ingredients Quantity
Quinoa 200gm
Potato boiled and mashed 200gm
Parsley chopped 25gm
Cheese Cheddar Grated 20gm
Ginger chopped 10gm
Salt & black pepper to taste
Burger bun 04 Nos.
Onion chopped 50gm
Fresh bread crumb 250gm
Lettuce leaves, sliced tomato, sliced onion
Oil 100ml
Mayonnaise 50gm
Cumin powder 10gm
Method
In a medium saucepan, cook the quinoa in boiling water until just tender, 10 minutes.
In a large nonstick skillet, heat the oil, add boiled quinoa and onion and cook over high heat, just for few minutes. Add the mashed potato and all spices cook, for a minute. Scrape the mixture onto a plate and freeze just until no longer hot, about 5 minutes.
To make the burgers patties: In a medium bowl take quinoa mixture; add chopped parsley, chopped ginger and salt pepper mix until mix properly. Add little bit bread crumb for binding. Add more bread crumb, if the mixture is loose. Keep aside for 05 to 10 min. Divide into small section, roll and shape it into patties. Then roll it over to the left over breadcrumbs.
In a nonstick skillet pan, heat the oil over medium-high. Add the patties and cook until browned on both sides, 3 to 4 minutes per side.
Transfer the patties in a plate and preheat the pan to toast the burger bun. Slit bun from the middle and toast until the burgers are firm and cooked. Then spread mayonnaise or mint chutney and place the lettuce leaves, cheese, sliced tomato, sliced onion and burger patty. Place the other half of the burger, serve with tomato ketchup and enjoy!
PANCAKE LAVA OF LOVE
Ingredients Quantity
All-purpose flour 100 gm
Baking powder 05 gm
White sugar 20 gm
Salt to taste
Milk 70 ml
Butter, melted 5 ml
Egg 01 no
Method
Sift flour, baking powder, sugar, and salt together in a large bowl, add milk, melted butter, and egg; mix until smooth.
Heat a lightly oiled griddle or pan over medium-high heat. Pour the batter in heart shape or as per your liking on the griddle, using approximately 1/4 cup for each pancake; cook until bubbles form and the edges are dry for 2 to 3 minutes.
Flip and cook until brown on the other side.
Repeat with remaining batter and serve either hot or cold with chocolate or maple syrup or as per your choice.
