4 Valentine's Day treats for your loved ones

4 Valentines Day treats for your loved ones

By Recipes by Ritu Chaturvedi, food blogger, www.fussfreecookingblog.wordpress.com

Published: Thu 7 Feb 2019, 11:00 PM

Last updated: Mon 11 Feb 2019, 9:19 AM

Raspberry Molten Lava Pudding
Serves: 2
Prep time: 10 mins
Bake time: 15 mins
2 tbsp breadcrumbs
1 tbsp pistachio powder
3 tbsp cocoa powder
¼ tsp baking powder
1 cup mashed banana
Flax egg (prepare by mixing 1 tbsp flaxseed powder with 1 tbsp water)
2 drops of vanilla
Pinch of sea salt
2 tbsp dark brown sugar
2 ½ tbsp milk
½ cup fresh raspberries, plus extra to serve
Basil leaves for garnish, optional
Mix breadcrumbs, pistachio powder, cocoa powder and baking powder in a bowl.
Add mashed banana, flax egg and vanilla; mix well, then add sea salt and sugar.
Use a hand mixer to
blend well. Add milk to adjust consistency.
Preheat the oven at 180°C. Transfer the batter into an oven-proof dish.
Add raspberries and bake for 12-15 minutes.
Serve warm, garnished with raspberries and basil.

Strawberry Chocolate Tart
Makes: 4
Prep time: 20 mins
Chill time: 30 mins
For the crust:
1 cup ground walnuts
2 tbsp coconut, desiccated
Pinch of sea salt
¼ cup date paste
For the filling:
2 tbsp cream
100 gm cooking chocolate, grated
1 tbsp butter
1 tsp raspberry powder
To serve:
½ cup whipped cream
2 tbsp icing sugar
1 cup strawberries, sliced
Using your hands, mix walnut, coconut and sea salt with date paste until you get a fine crumb mixture. Divide into four equal parts and set into tart pans. Press firmly and chill in the fridge until set.
Heat cream in the microwave and pour on top of the chocolate. If it hasn't melted, microwave again for 20 seconds. Add butter and raspberry powder; mix well. Divide this mix between the prepared tarts and chill again.
Whip cream with icing sugar. Using a piping bag with a star-shaped nozzle, pipe the cream on top of each tart.
Place sliced strawberries on top of the tarts like flowers. Chill for 10 minutes and serve.

Mini Cupcakes
Makes: 6
Prep time: 15 mins
Cook time: 15 mins
100 ml almond milk
30 ml coconut oil
4 tbsp maple syrup
1 tbsp lime juice
2 drops vanilla extract
75 gm hazelnut flour
50 gm corn flour
1 tsp baking powder
Pinch of sea salt
2 tbsp hazelnut, crushed
Whipped cream and strawberries for garnish, optional

Heat the oven at 180°C.
Mix all the liquids (milk, oil, maple syrup, lime juice and vanilla) in a stand mixer.
One by one, add the following ingredients: hazelnut flour, corn flour, baking powder and sea salt. Mix well and add crushed hazelnuts.
Pour the batter into silicon mini cupcake moulds.
Bake for 12-15 minutes until a skewer comes out clean. Remove from the oven and cool.
Decorate with cream frosting and strawberry slices. Serve.

Chocolate Heart Truffles
Makes: 12
Prep time: 20 mins
Cook time: 15 mins
½ cup double cream
1 cup dark chocolate
½ tsp mint flavouring
½ cup strawberry-flavoured chocolate
¼ cup icing sugar
2 tbsp raspberry powder
Strawberry soufflé, to serve
Heat cream in a heavy bottom pan on medium heat.
Break the chocolate into small pieces and keep in a heat-proof bowl.
Once the cream reaches boiling point, remove from the heat and pour on top of the chocolate pieces.
Gently whisk the mixture with a fork.
Add mint flavouring, and cover the bowl with cling film to cool slightly.
Melt strawberry chocolate in a double boiler and pour into a heart-shaped mould. Cool and dip each one in the prepared ganache.
Place truffles on cling film and cool.
Mix icing sugar with raspberry powder and coat each chocolate heart with this pink icing sugar.
Serve with strawberry soufflé, if desired.

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