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Men toss up a V-day treat

Three kitchen-proud men share with us that special dish they plan to cook for their love.
Hindustan Times | By Zofeen Maqsood, New Delhi
UPDATED ON FEB 10, 2012 01:03 AM IST

Three kitchen-proud men share with us that special dish they plan to cook for their love

The day dedicated to love is just around the corner. And as they say, good food can play a great role in paving the way for love, we got three men take us to their kitchen and show us that one stellar dish they would want to cook for their Valentine. And while they did come up with some impressive gourmet delights, the three maintain that the art lies not just in the ingredients but in the love with which they cook these treats. Here are their Valentine recipes:

Antoine Redon
The singer-songwriter, who loves the mush associated with Valentine’s, chose a classic fruit cake. He says, “Its simple to make and something my Valentine can nibble for breakfast even post V day.”

Fruit Cake
210gm flour
200gm butter
10gm baking powder
750gm soaked fruits
250gm sugar
10ml caramel
4 eggs

Cream butter and sugar and add slowly till it gets light and fluffy
Sift flour and baking powder together and fold in the batter
Mix fruits and little caramel
Bake at 180 degree celsius until it gets golden brown
Serve with icing sugar

Varun Sardana
The fashion designer known for his quirky designs, kept his Valentine dish off-beat too. The designer says, “I chose stuffed bell peppers because I didn’t want to go for a cliched chocolate route. It’s a meal that my Valentine can actually enjoy for dinner. Also it has a wholesome, homely feel to it.”

Stuffed Bell peppers
1 green capsicum
1 red bell pepper
1 yellow bell pepper

For the filling
500gm par boiled rice
200gm American Corn
100gm mushrooms
1 garlic
100ml white wine
Salt to taste
A little chopped parsley
A pinch of pepper

Wash and deseed the capsicum and coat with a layer of oil
For the filling, cut all the vegetables into a chopped form
Par boil the rice and let it cool
Take oil in a pan and saute onion and garlic
Add wine and let it evaporate
Add the other vegetables and add rice into it, saute it with seasonings
Fill the deseeded capsicum with the filling and add a layer of cheddar cheese to it
Bake it at 200 degree celsius till the layer of cheese gets melted
Serve hot with chopped parsley onto it

Avinash Kumar
The talented visual artist for BLOT and owner of the restaurant, Grey Garden, in the city, says, “A wine soup will be perfect the starter for a Valentine evening. It’s romantic without being too overtly mushy. It’s simple but a dish that will make a lasting impression. The wine adds a flavour any lady would love.”

Wine Soup

650ml dry or semi-sweet,
fruity white wine (eg: Pinot gris, Riesling, Gewurztraminer)
2-3 cinnamon sticks and cloves
6 egg yolks
150gm castor sugar
200ml cream
1 lemon

Grate the zest off the lemon, and squeeze out the juice.
Pour the wine into a saucepan, add 300ml water, lemon juice, grated zest, cinnamon, and cloves. Bring to the boil.
Mix egg yolks with castor sugar into another large pan and whisk until the mixture is fluffy. Add the cream to the yolk.
Once the wine has boiled, strain it through a sieve into a jug. Stirring the cream and yolk mixture vigorously to avoid curdling, carefully pour the wine into it in a thin trickle. Reheat the soup on a low setting (make sure it doesn’t boil) and keep stirring until it thickens. Take it off the heat and put aside to cool.
When the soup cools down a bit, put in the fridge for a few hours. Serve cold, decorated with a dollop of whipped cream and a few sultanas.

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