Valentine’s Special: Food is symbolic of love when words are inadequate

By admin

February 09, 2018

Miles n Meals is a food and travel lover’s blog. ‘Miles-n-Meals’ is all about gastronomical journeys of a doctor and a home baker, and the beautiful moments captured, along the way, while she travels for food. Through this blog she wants you to explore the world of flavors, spices, food, cultures & a lot more!

Here you’ll find tons of recipes for all occasions from across the globe, with seasonal ingredients to help you nourish your body and your taste buds, along with tips on green living, kitchen gardening, recipe hacks, kitchen tools and local and seasonal ingredients.

Celebrate love with hearts by Woman’s era Kitchen


Red Wine Sangria with strawberries and mint

Ingredients: Red wine 750 ml (can replace with pomegranate juice) Lemon wedges 2-3 Strawberry quarter red 5-6 Black grapes 10-12 sliced Pomegranate seeds 1/2 cup Sugar 2 Tablespoons Drinking soda 200 ml Mint Leaves handful

Method • Muddle lemon wedges and mint leaves • Pour wine in a bowl, add strawberries, mint leaves and rest of the fruits and lemon wedges along with the sugar. • Mix well to dissolve and let it rest in refrigerator for 2-4 hours for the flavours to speak • Arrange glasses to serve • Pour the wine and fruits in each glass and add soda to top up. • Garnish with strawberries


Heart shaped Ravioli is with ricotta cheese and beetroot filling, in beetroot sauce



For the Pasta dough

Ingredients Maida flour 1 & 1/2 cups Salt 1/2 Teaspoon Olive oil 1 Tablespoon Eggs 2 Sift flour on to a clean workstation, sprinkle salt, Create a well in the centre and crack eggs in it Slowly work the flour into the eggs and keep drizzling oil and make into a soft dough Cover and keep in a cling firm Let it Rest for 30 minutes

For Ravioli filling Ricotta cheese 200 gm Grated Beetroot 4 Tbsp Cracked black pepper 1 tsp Salt to taste Mix the ingredients of the filling gently

Method Roll a small portion of pasta dough into a thin sheet and cut in two Place a small portion in the center of one part and apply egg white around the filling Place the other sheet of dough over it and carefully seal around the filling using the pressure of the finger Now carefully cut the Ravioli is using the heart-shaped cutter. Use a fork to create marks all around the edges and collect all the Ravioli’s in a plate dusted with flour to avoid sticking. Now simmer a pan of water with salt. Add the Ravioli to the boiling water and allow to cook for 10 min They start floating on top once cooked Remove carefully using a large strainer

For the Ravioli sauce

Ingredients Beetroot puree 1 cup Butter 2 tbsp plus 1 tbsp Garlic chopped1 teaspoon Onions chopped1 large Parsley few sprigs Flour 1 tsp Salt to taste Pepper 1 tsp Parmesan Cheese to garnish

Method Heat the pan, add butter, add garlic and sauté till fragrant Add onions and cook until transparent Add flour and cook till raw smell goes Add beetroot puree and cook Keep adding vegetable stock to adjust the thickness Once done add salt, pepper. Add chopped parsley Now place the cooked ravioli in a plate and pour the sauce over and around it. Garnish with parsley and parmesan cheese


Heart shaped pancakes served with strawberry coulis



Ingredients: Pancake Batter Flour 1 cup Baking powder1 tsp Baking soda 1/2 tsp Salt 1/2 tsp Sugar 2 Tbsp Vinegar 2 Tbsp Milk 1/2 cup Butter melted 2 tbsp Egg 1

Method Mix all the ingredients in the order given and whisk till smooth Fill in a piping bag Heat the pan and drizzle oil Pipe out the batter into heart-shaped pancakes Cook till done on both sides

For strawberry coulis Strawberries, chopped 1 cup Sugar 1/2 cup Heat a pan and add strawberries and sugar together Cook till soft and squishy and sugar dissolves Allow to cool

Serve the pancakes with a scoop of strawberry ice cream and strawberry coulis with sliced strawberries.

See the recipe video here



Recipe Source: