RECIPES: Get your man to cook a seven-course meal

Valentine's Day may be over but the weekend is still young and it may just be the time for you to remind your man to get you to cook this simple but elaborate meal for you.

Instead of starting to look the most exotic dining places for you sweetheart this weekend, we suggest you start honing your culinary skills; for here are some recipes for a perfect seven-course meal that your lady love will surely be delighted with.

DRINKS

Rum Eggnog (Non Veg)

• Take a cup of milk in a cocktail shaker and add half a cup of rum to it.
• You can substitute rum with any other drink of your choice.
• Add a couple of teaspoons of brown sugar to it.
• Lastly add the yolk of one egg.
• Shake all the ingredients well with two cubes of ice.
• Strain and pour into a cocktail glass.
• Garnish with cinnamon or nutmeg powder.

Honey Wine (Vegetarian)

• Take a glass of white wine and boil it with a glass of water, a pinch of cinnamon powder and 3-4 black peppercorns.
• Just before removing from flame add a teaspoon of honey.
• Strain and pour into a martini glass.
• Serve with a cinnamon stick.

Illustration: Uttam Ghosh

STARTERS

Chicken Toast (Non Vegetarian)

• Mix half a cup of fresh cream with cheese, finely chopped coriander and a cup of shredded chicken.
• Add salt, pepper and oregano to taste.
• Take a slice. Of bread and cut diagonally into two triangles.
• Spread the mixture and press the two slices together.
• Repeat with more slices.
• Dip each pressed triangle into whisked egg and then into biscuit powder.
• Heat oil in a deep pan.
• When it begins to bubble fry your toasts till golden.
• Serve hot.

Biscuit Corn Pizzas (Vegetarian)

• Take 5-6 spoons of tomato puree and add a little chilli powder, oregano powder and salt to it.
• Finely chop coriander and mix it with the puree.
• Keep aside.
• Take a digestive or any salted biscuit of your choice.
• Spread the puree mixture over it.
• Boil a cup of corn till tender.
• Strain it from the water.
• Arrange it on the biscuits.
• Grate cheese over it and serve.

SALAD

Ham and Cheese Salad (Non Vegetarian)

• In a mixing bowl add a couple of teaspoons each of olive oil, vinegar, salt and pepper.
• Whisk it together.
• Blanch a handful of baby spinach leaves in water with a pinch of salt.
• When tender take it out and immediately dip in cold water to retain the greenness.
• Put the spinach into a bowl and pour the olive oil mixture into it.
• Take a few slices of ham and shred it into small pieces.
• Instead of ham you could use any other cold cut of your choice.
• Add it to the spinach.
• Cut small cubes of cheese and add to the salad.
• Mix well.
• Decorate it with baby tomatoes.

Green Mushroom Salad (Vegetarian)

• In a pan fry a cup of chopped mushrooms in 2 tablespoons of olive oil.
• When they have completely cooked, reduce the flame and add 3 spoons each of olive oil and vinegar.
• Add salt, pepper, oregano and chilli flakes to taste.
• Stir for a minute and remove from flame.
• Keep it covered.
• Boil half a cup each of peas, chopped spinach and asparagus in water with a pinch of salt.
• Once done, transfer it into a salad bowl.
• Add half a green capsicum chopped into fine strips.
• Add the mushrooms with the oil.
• Mix altogether.
• Garnish it with coriander leaves and serve.

SOUP

Honey Egg Soup (Non Vegetarian)

• Boil a few pieces of chicken in 3 cups of water with salt to taste.
• Add one shredded carrot, half a cup of green peas and chopped celery to it.
• Once the chicken is done remove from flame.
• Take out the chicken pieces and keep aside.
• Whisk two eggs.
• Put the chicken broth back on the flame.
• Keep stirring briskly as you slowly pour the egg into the soup.
• The moment the egg begins to set into thin 'noodles' remove from flame.
• Add half a teaspoon of honey from the top just before serving.
• Serve piping hot.

Cold Cauliflower Almond Soup (Vegetarian)

• Boil a cup of cauliflower florets in 3 cups of water together with salt, pepper, a clove of chopped garlic and a few mint leaves.
• Once done, remove from flame and allow it to cool. Keep it covered.
• When cool, blend it till smooth and pasty.
• Now heat half a cup of milk with 6-7 spoons of cream.
• When it begins to simmer add finely chopped almond slivers to it.
• Remove from flame when it begins to thicken.
• Allow it to cool.
• Add it to the cauliflower mixture.
• Pour into bowls and refrigerate.
• Serve chilled.

MAIN COURSE

Fried Sausage Rice (Non Vegetarian)

• Take 4-5 sausages and fry them in a pan.
• Once light golden remove from flame and cool.
• Chop them into small circles.
• Cook a cup of rice.
• In a pan, saute half a chopped onion in a tablespoon of butter.
• Reduce the flame.
• Add the rice and sausage and stir.
• Add salt and pepper to taste.
• Add a glass of white wine and stir for half a minute.
• Remove from flame.
• Add a handful of finely chopped coriander and mix into the rice mixture.
• Serve hot.

Broccoli Rice (Vegetarian)

• In a pan melt 5-6 spoons of butter with a clove of garlic and half a cup of toasted bread crumb.
• Once brown remove from heat and keep aside.
• Cook 2 cups of rice and keep aside.
• Take out small florets of the broccoli and cook in water with a pinch of salt till tender.
• In a baking dish spread out the buttered bread crumbs as the first layer.
• Add a layer of rice followed by the boiled broccoli.
• Top it with another layer of rice.
• Add a little water that was used to cook the broccoli.
• Sprinkle it with cheese and coriander.
• Cover with a foil and bake for 20-25 minutes.
• Serve hot.

MAIN COURSE (SIDE DISH)

Baked Cream Fish (Non Vegetarian)

• Place 4 fillet of bhekti fish in a buttered baking dish.
• Mix a teaspoon of salt with white wine and lime juice taken in equal portions.
• Pour 2 tablespoon of it over each.
• Sprinkle pepper and let it marinate for half an hour.
• In a pan saute half a chopped onion and half a cup of chopped mushrooms in butter.
• Once done, remove from flame and add a handful of chopped coriander and two cloves of chopped garlic.
• Add cheese and half a cup of cream and stir it in.
• Pour over the fish.
• Sprinkle bread crumbs and bake.
• Remove from microwave once it begins to brown.

Citrus Paneer (Vegetarian)

• Deep fry 500gm of paneer cubes in oil till golden.
• Drain out excess oil on absorbent paper.
• For the curry:
• Saute half a chopped onion in 3-4 teaspoons of ghee.
• Once golden add a couple of spoons of ginger garlic paste and the seeds of a black cardamom.
• Stir for a minute.
• Add coriander, chilli powder and salt to taste.
• Add half a cup of tomato puree and a cup of yogurt and allow the mixture to begin bubbling.
• Add chopped pineapple, grapes and orange slices and stir for a minute.
• Add the paneer and let it simmer in the curry for a while.
• Remove from flame and serve hot.

DESSERT

Irish Cream Pudding (Non Vegetarian)

• Whisk 4 eggs.
• Add a cup of sugar and mix.
• Add half a cup of flour, 2 cups milk, half a cup of cream and a cup of water and mix well.
• Stir in a quarter glass of Irish Cream.
• In a non stick heavy bottom pan melt 500gm unsalted butter and pour the mixture.
• Bake till done.
• When a knife inserted into the pudding comes out clean then its done.
• Allow it to cool by refrigeration.
• Sprinkle coffee powder on top as the garnish.

Apple Ice Cream (Vegetarian)

• Cut two large apples in four.
• Remove the seeds and place them in a baking dish, fleshy side up.
• Sprinkle sugar and cinnamon powder over them.
• Melt 4-5 tablespoon of butter in the microwave.
• Drizzle the melted butter over the apples.
• Bake them till tender. This should take around half an hour.
• Once done, arrange them in a deep bowl and add vanilla ice cream to it.
• Garnish with nuts or crumbled granola bar.