edited by: Shreeja Bhattacharya
Last Update: February 14, 2023, 16:21 IST
Doesn’t it look absolutely adorable? (Photos: File photo)
‘Tis the season of love and you need to take it up a notch, If you want to surprise your partner with something nice, try your hand at these easy-to-make recipes for snacks or desserts, your loved one will not be disappointed
It is Valentine’s Day and it is completely understandable if you have missed out on planning something big for your partner, but as they say, the joy of life lies in the little important things. There is still time to whip up some really fun and delicious treats for your loved one. So, what are you waiting for, put on your apron and get to work on it.
Banana Walnut Pancakes with Fresh Fruit Medley
Component
- 1 large ripe mango
- 1 papaya (or 3 cups berries, such as blueberries, blackberries, raspberries, strawberries or sliced bananas)
- 1 1/2 cups all purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup mashed, ripe banana (about 1 medium)
- 1 1/3 cups non-fat milk
- 1 egg
- 1/2 cup chopped California walnuts
- maple syrup or honey (optional)
- oil for pan
Preparation
1. Peel the mango, then cut the fruit from the pit; Cut into 1/2-inch pieces. Peel the papaya, cut it in half, then scrape out the seeds; Cut it into 1/2-inch pieces; toss with mangoes and keep aside. If using berries, wash and pat dry with paper towels; Slice strawberries and set aside to top pancakes.
2. Combine flour, sugar, baking powder and salt in a medium bowl. In a large bowl, whisk together banana, milk, egg and walnuts. Stir into dry ingredients just until moistened; Some lumps in the batter are okay. If the batter seems too thick, then add some more milk.
3. Heat a griddle or griddle, preferably nonstick, until medium hot (sprinkling a few drops of water on it will cause splatter before evaporating). Brush with some oil. Pour batter into pan, using about 1/4 cup per pancake. Cook about 2 minutes, until surface is dry and bubbly, then flip and cook 1 minute longer or until golden brown. Put the pancake in a low-heat oven to warm up.
4. Serve pancakes hot with prepared fruit and drizzle with maple syrup or honey, if desired.
Walnut Berry Salad with Pink Pepper
Component
- 750 g mixed berries (ie, strawberries, raspberries, red currants, blueberries, blackberries)
- 1 vanilla pod
- 1 tbsp sugar
- 1 pinch freshly grated nutmeg
- ½-1 teaspoon ground pink pepper
- 50 g California walnuts
- ½ bunch fresh mint
Preparation
1. Sort, wash and clean the berries. Cut strawberries in half. Cut the vanilla pod lengthwise, scrape out the soft pulp and mix with the sugar, nutmeg and pink pepper. Add flavored sugar to the berries and mix them together.
2. Coarsely chop the walnuts and fry them in a small, non-fat pan. Keep the walnuts on a plate to cool. Wash and dry the mint and break the leaves from the stalks. Serve with berries mixed with walnuts and mint.
Tip: This salad also tastes great with vanilla ice cream, whipped cream or vanilla custard.
Walnut Potts Day Cream
Component
- 1 cup roasted and finely chopped California walnuts.
- 2 cups whipping cream 4 oz good quality dark chocolate chopped
- 3 Tbsp orange liqueur.
- 6 egg yolks.
- 5 tbsp sugar
Preparation
- Toasting Walnuts: In a large, dry skillet over medium-high heat, toast walnuts, stirring frequently, until lightly browned, about 1 to 2 minutes.
- Preheat the oven to 160°C.
- 3. Combine walnuts, cream, chocolate, and orange liqueur in a small saucepan over medium-high heat. Stirring frequently, heat until all chocolate is melted and mixture is near boiling, about 5 minutes. Remove from heat and set aside.
- 4. In a large bowl, beat the egg yolks and sugar until combined, about 1 to 2 minutes. Slowly add hot cream while whisking to avoid curdling. beat until combined.
- 5. Pour mixture into six 3/4 cup (175 ml) ramekins, soufflé or custard cups and place in a baking dish.
- 6. Pour hot water into the baking dish until it reaches about halfway down the outside of the ramekins.
- Bake for 20 minutes and let cool.
- 7. Serve warm or at room temperature with fresh whipped cream and berries, if desired.
Pro tip by chef Sabyasachi Gorai: The potes de creme can be made a day in advance and kept in the fridge; Bring to room temperature before serving.
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