9 Chef-Approved Must-Try Recipes To Make For Your Partner This Valentine’s Weekend!

This Valentine’s Day, why not cook up some love in the kitchen? Whether you’re planning an intimate candlelit dinner or a cosy breakfast in bed, these exquisite Valentine’s recipes curated by top chefs will add that extra touch of romance to your celebration. So, grab your apron, grab a glass of wine and prepare for a memorable dining experience for your special someone. Let’s cook up some love!

Valentine’s Day Recipes By Renowned Chefs

1. Wild Sea Bass With Broccolini, Confit Cherry Tomato, Butternut Purée, And Champagne & Seaweed Cream Sauce By Chef Nesamani Adaikkalam, Executive Sous Chef At Conrad Bengaluru

Ingredients:

• 100 gm wild sea bass fillets (skin-on if preferred)
• 2 tbsp. olive oil
• Fresh herbs (thyme or rosemary)
• 1 bunch broccolini
• 1 pint cherry tomatoes
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 sprig of fresh thyme
• 1 medium butternut squash, peeled, seeded, and cubed
• 1/4 cup vegetable or chicken stock
• 1/2 cup champagne (or dry white wine)
• 1/2 cup heavy cream
• 1 tbsp. butter
• 1 tbsp. seaweed flakes or nori, finely chopped
• Salt and pepper to taste

Method:

1. Preheat the oven to 275°F (135°C). Place the cherry tomatoes, garlic, and thyme in a baking dish, drizzle with olive oil, and roast for 45 minutes to 1 hour until soft and caramelised. Set aside.
2. Heat olive oil in a pot over medium heat. Add the butternut squash cubes, salt, and pepper, cooking for 5 minutes. Add stock, cover, and simmer for 15-20 minutes until tender. Blend the squash until smooth and set it aside.
3. Heat a pan, add olive oil, and toss the broccolini. Cook it for 4-5 minutes until tender. Season it with salt and pepper and set aside.
4. Season the fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat; cook skin-side down for 4-5 minutes until crispy, then flip and cook for 2-3 more minutes. Set aside.
5. In a saucepan, simmer champagne to reduce by half (3-5 minutes). Add heavy cream and simmer for another 2 minutes. Stir in butter and seaweed flakes; season with salt and pepper.
6. Plate the fish with the broccolini, confit cherry tomatoes, butternut purée, and drizzle with the champagne & seaweed cream sauce. Garnish with fresh herbs and serve this delicious Valentine’s recipe to your partner.

2. Berry Caviar Cheesecake By Chef Varad Kotnala, Executive Sous Chef, The Ritz-Carlton, Bangalore

Ingredients:

For the base

• 200 g plain biscuits
• 120 g unsalted melted butter

For the filling

• 500 g softened cream cheese
• 2 tbsp. plain flour
• 1 tsp. vanilla extract
• 125 g full-fat sour cream
• 300 g caster sugar
• Zest of 1 lemon
• 3 large eggs

Method: 

1. Preheat the oven to 160°C (320°F). Line a 20 cm springform tin with parchment paper. Grind the biscuits until fine, mix with melted butter, and press the mixture into the tin. Bake for 10 minutes.
2. Beat the cream cheese until smooth. Gradually mix in flour, vanilla, sour cream, sugar, and lemon zest. Add eggs one at a time, mixing until combined. 
3. Pour the filling over the base and bake for 55 minutes until golden and slightly jiggly. Allow to cool in the oven with the door slightly open for 1 hour.
4. Refrigerate for at least 4 hours. Before serving this Valentine’s recipe, garnish with berry caviar and a caramel nest.

3. Teriyaki Roasted Pink Salmon With Quinoa Risotto By Chef Sanjay Vij, Vice President Culinary At FNP Venues & Hotels

Ingredients:

For the salmon

• 2 tbsp. low-sodium teriyaki sauce
• 1 tbsp. honey
• 1 tbsp. rice vinegar
• 4 tsp. chopped garlic (divided)
• 1 tsp. grated ginger
• 1 tsp. dark sesame oil
• 6 salmon fillets
• 3 bok choy
• 8-9 mushrooms
• 1 tbsp. canola oil
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper

For quinoa risotto

• 100 g quinoa
• 375 ml vegetable broth (warm)
• 60 ml dry white wine (optional)
• 1 tbsp. olive oil or butter
• 1 shallot and garlic, finely chopped
• 25 g grated Parmesan cheese

Method:

1. Preheat the oven to 220°C. Combine teriyaki sauce, honey, vinegar, garlic, ginger, and sesame oil. Marinate the salmon for 15 minutes.
2. Toss bok choy with garlic, canola oil, salt, and pepper. Toss mushrooms with canola oil, garlic, salt, and pepper.
3. Place the salmon and vegetables on baking paper. Roast in the oven for 8-10 minutes. Top the salmon with the remaining teriyaki mixture.
4. Sauté shallots and garlic in olive oil or butter. Add quinoa and stir for 1 minute. Deglaze with white wine and then gradually add broth, stirring constantly for 18-20 minutes. 
5. Stir in Parmesan cheese and butter and season with salt and pepper before serving.

4. Apple Rose Pie By Chef Vineeth Jayan, Executive Chef, Den Hotel Bangalore

Ingredients:

• 1.5 kg apples
• 200 ml apple juice
• 10 g agar agar
• 100 g brown sugar
• 5 g cinnamon powder
• 2 g nutmeg powder
• 100 g raisins
• 100 g almond flakes
• 1 kg flour
• 300 g butter
• 100 g sugar
• 100 g almond powder
• 10 g milk powder
• 5 g salt

Method:

1. Cook chopped apples with apple juice, brown sugar, agar agar, cinnamon, and nutmeg on low flame. Once soft, add raisins and almond flakes. Let it cool for 30 minutes.
2. Combine flour, almond powder, salt, butter, and sugar to form dough. Rest in the fridge for 30 minutes.
3. Roll out the dough and cut into strips. Layer the apple filling and roll it into rose shapes. Bake at 180°C for 25-30 minutes.
4. Let it cool for a while and serve this Valentine’s recipe fresh!

Also Read: From Tira-Miss-You To Mahura Cosmopolitan, 8 Must-Try Valentine’s Day Cocktails To Taste Love In Every Sip!

5. Raspberry Bonbons By Chef Amit Kumar Patra, Pastry Chef, Hilton Bangalore Embassy Golflinks

Ingredients:

• 250 g white chocolate
• Edible pink and white colour
• 100 g fresh raspberries
• 20 g sugar
• 10 g liquid glucose
• 2 g corn flour

Method:

1. Begin by melting the white chocolate over a double boiler. Once melted, divide the chocolate into two portions.
2. Add red food colouring to one portion to create pink chocolate. In the other portion, add white food colouring to keep it white.
3. Using acrylic chocolate moulds, pour a layer of white chocolate into each mould. Tap gently to remove air bubbles.
4. Pour pink chocolate on top of the white chocolate to form a shell. Allow the excess chocolate to drip out.
5. In a saucepan, combine water, sugar, liquid glucose, and raspberries. Cook until it thickens. Add cornflour and mix well. Let it cook for 2 more minutes.
6. Spoon the cooled raspberry mixture into the chocolate shells.
7. Add another layer of pink chocolate over the raspberry filling to seal it.
8. Let the bonbons set completely before demolding.

6. Rose And Raspberry Mousse By Chef Vineeth Jayan, Executive Chef, Den Hotel Bangalore

Ingredients:

• 180 g egg whites
• 155 g sugar
• 40 g banana puree
• 140 g strawberry puree
• 5 ml rose essence
• 100 g almond flour
• 100 g icing sugar
• 60 g flour
• 140 ml whole milk
• 10 g glucose
• 7 g gelatine
• 250 g white chocolate
• 270 g fresh cream

Method:

1. To make the meringue, whip egg whites with sugar in a pot until stiff peaks form.
2. Mix banana puree, strawberry puree, and rose essence with almond flour, icing sugar, and flour.
3. Spread the mixture on a tray and bake at 170°C for 15 minutes.
4. In a pot, heat whole milk, glucose, and fresh cream. Once heated, add white chocolate and gelatine. Let the mixture cool and set in the fridge.
5. Once set properly, this Valentine’s recipe is ready to be served.

7. Asparagus Cappuccino With Celery Cream Caviar By Chef Sanjay Vij, Vice President Culinary At FNP Venues & Hotels

Ingredients:

• 200 g asparagus
• 10 g garlic
• 5 g leeks
• 10 g celery
• 150 ml milk
• 2 tbsp. cream
• 10 g butter

For celery cream caviar:

• 1 celery stick
• Remaining cream
• Salt
• Agar-agar powder

Method:

1. Sauté garlic, leeks, and celery in butter. Add chopped asparagus and milk. Let it simmer, then blend the mixture until smooth and strain.
2. Mince another celery stick and pass it through a sieve. Combine with cream, salt, and agar-agar powder, and boil. Drop this mixture into chilled oil using a dropper to form caviar.
3. Before serving, froth the soup with cream and served with French baguette slices.

8. Fruit Posset By Chef Varad Kotnala, Executive Sous Chef, The Ritz Carlton Bangalore

Ingredients:

• 480 ml heavy cream
• 133 g granulated sugar
• 1½ tbsp. lemon zest
• 90 g lemon juice
• 1½ cups fresh fruits (raspberries, blueberries, or mixed berries)

Method:

1. In a saucepan, combine heavy cream, sugar, and lemon zest. Bring it to a boil and simmer for 8-12 minutes until it reduces to 2 cups.
2. Remove from heat and stir in the lemon juice. Let it cool for 20 minutes.
3. Strain the mixture into a bowl and divide it among prepared ramekins. Refrigerate for at least 3 hours before serving.
4. Garnish this delicious dessert with fresh fruits such as raspberries, blueberries, or mixed berries.

9. Mousse By Chef Arun, Executive Chef, Niraamaya Retreats Backwaters & Beyond

Ingredients:

For base mousse

• 1 cup chilled heavy cream
• 200 g dark or white chocolate
• 2 tbsp. sugar
• 1 tsp. vanilla extract
• 2 tbsp. water

For flavours

• Zest of 1 orange
• 2 tbsp. orange juice
• 1/4 cup fresh, pureed berries
• Fresh mint leaves, finely chopped
• 1 tbsp. strong brewed coffee
• 1/4 tsp. cardamom powder

Method:

1. Melt the chocolate using a double boiler or microwave. Whip the cream until soft peaks form, then gently fold the melted chocolate into the whipped cream. Add vanilla extract and 2 tbsp. water for texture.
2. Choose one of the flavours (orange, berry, mint, coffee, or cardamom) and fold it into the mousse mixture.
3. Spoon the mousse into serving cups and chill for at least 2 hours until firm.
4. Garnish with mint leaves, citrus zest, or edible flowers before serving.

These delicious recipes will surely create a memorable and romantic Valentine’s Day weekend! 

Cover Image Courtesy: Supplied