Celebrate Valentine’s Day with a 3-course meal

Deepty remembers being fascinated by Valentine’s day as a teenager. After her marriage, she began celebrating this day in a very special way, and later after her children came along, the festival took on new meaning as a family celebration.
The celebration may have changed over time, but one thing remained constant… the promise of a good meal on Valentine’s Day. Food has always been a passion for Deepty, and she loves to add a twist to her food and create something different.
Here is her take on a special Valentine’s Day meal that you can enjoy in the comforts of your home.

(All ingredients are sourced from local Swiss supermarkets).

Make-ahead Tip:

Prepare all the ingredients much ahead of time, and on the D-Day, you could assemble all the ingredients, which would take less than 30 mins.

Course 1: Rosemary Basil Ginger Mimosa (Non-Alcoholic)

Method

1. Take a large bowl and add the orange juice, crush in 2 sprigs of rosemary with your hands and let it sit in the juice for 10 to 15 mins.
2. Grate in the orange zest into the juice. Keep aside the same orange slices for the garnish.
3. Crush the ginger with your fingers so that the juice is infused in the orange juice mix.
4. Crush the basil leaves roughly using your hands and add in the orange juice. Let the whole thing rest for a couple of minutes more.
5. Before serving, add in the soda or sparkling water to reduce the extra sweetness of the orange juice and to bring a balance of the infused herbs and the juice. Adjust the quantity as per your taste.
6. Use a sieve and strain out the orange juice and mix into tall serving glasses.
7. Add ice, as per your preference.
8. Take a sprig of rosemary and add it to the glass, as a stirrer. The flavour of the rosemary infuses into the drink as you sip it.

Course 2: Savoury Red Velvet Fusion

The Crepes

Method

1. In a big bowl, bring in all the dry ingredients and then add the wet ingredients to it. Combine them well using just enough water to get a thin, crepe batter consistency.
2. Allow the batter to rest for 20-30 mins. You could even make it in the morning and leave it aside for a longer time.
3. Heat up a pan on low and brush some butter onto it to smoothen the surface. Pour a ladle of the batter and swirl around evenly and thinly.
4. Flip it carefully using a Spatula and cook on the other side for 15 secs.
5. Repeat the steps with the remaining batter.

Notes:

• The crepes can be made ahead and stored in a closed box. 
• Try the first crepe and adjust the thickness of the batter, checking to see if it’s too runny or too thick.

The filling

Method

1. Heat oil in a large pan. Sautee the capsicum for few seconds until slightly soft (the capsicum should retain its crunch).
2. Add the broccoli florets and cook for few additional seconds.
3. Add in the zucchini and the spinach and cook for a minute until soft.
4. Further, add in the boiled corn and the olives and cook for another few seconds.
5. Add in the cream just to coat the veggies well and add seasoning of salt, a pinch of sugar and the spices to balance the taste. Adjust taste.
6. At the end add the grated cheese. Add milk only if it needs to adjust the texture and consistency else can skip.
7. Give it a good mix and remove from the pan.

Creamy Basil Coriander Drizzle

Method

Combine all the ingredients together in a blender until smooth. Adjust the consistency with water if need be.

To Assemble

1. Take a crepe and fill in the mixture in the middle and fold it from both sides inwards.
2. Drizzle with the sauce on the top and serve warm.

Course 3: Nutella Phyllo Rolls with Strawberry Whipped Cream

Method

1. Pre-heat the oven to 200 degrees. Line a tray with baking paper.
2. Cut each phyllo sheet into four rectangles and brush with melted butter
3. Spread the Nutella across the long side of each piece of phyllo sheet, keeping a 2cm border and fold like a cigar or how would you roll a rice paper roll.
4. line up the cigars on the baking paper and brush some melted butter and bake in the oven until light golden brown colour. Flip and bake the other side as well.
5. Remove from the oven and place it carefully on the serving plate.
6. Whip some cream and sugar until soft peaks and add the diced strawberries and the colour would change to a light pink colour.
7. Take a spoonful of whipping cream in a spoon and shape it in between the two spoons. Serve this on the side.
8. Garnish with thinly sliced strawberries. Dust icing sugar if needed.
9. Serve warm or at room temperature.

Disclaimer: Opinions and methods expressed are solely of the writer. Namaste Switzerland does not undertake any obligation or liability which may arise from the content.