With Valentine’s Day right around the corner, these 3 recipes from The Gourmet Jar will make for an extra special date night
Even as the pandemic has forced the best (and worst) of us to don the chef’s hat, it isn’t an easy road. Not all of us take to cooking naturally, but almost everyone loves the idea of home cooking for an extra special date night.
And with Valentine’s Day fast approaching, there’s a lot of building anticipation amongst those coupled and otherwise. Be it an intimate date setting or a singles’ night dinner with your friends, there’s no dearth of excuses to whip up some delicious recipes and truly win over hearts.
That’s where The Gourmet Jar steps in to save the day, and the meal! Started by food blogger-turned entrepreneur Apeksha Jain, the brand’s simple objective is using real ingredients to make real food, real good. With a range of delectable condiments (preserves, honey, mustard, sauces, and savoury spreads) in unique flavour combinations, cooking gourmet food has never been easier!
Made with 100% pure & natural ingredients, and 0% preservatives & chemicals, there’s a place for every jar in your kitchen. The efficient women on the team also follow a made-from-scratch, small-batch philosophy, that ensures every jar is packed with flavour. The Gourmet Jar also sources most of their ingredients from farmers across the country to ensure the best quality of produce.
For Apeksha Jain, a self-taught confiturier, the inspiration for The Gourmet Jar came upon discovering the world of artisanal preserves & condiments during her stay in Paris. Her passion for cooking is guided by instinct and a husband that loves food. Which makes these recipes befitting for a date night extravaganza!
Spaghetti with Sundried Tomato Pesto
- 150 gm uncooked spaghetti
- 120 gm TGJ Sundried Tomato Pesto
- 1 tsp extra virgin olive oil
- 20 gms Parmesan cheese
- 1 tbsp pine nuts
- Bring a big pot of water to boil with 2-3 tbsp of salt. Cook the pasta as per instructions on the box.
- Once the spaghetti is al dente, strain and keep aside.
- In a big non-stick wok/pan, add 1 tsp olive oil and turn on the flame.
- Add 120 gm of sun-dried pesto in the pan, followed by the cooked spaghetti and toss well, but gently.
- Once the spaghetti is well-mixed with the pesto, turn the flame off.
- Divide into two pasta bowls, and top with grated parmesan and pine nuts.
- Garnish with basil leaves if you have them. Serve immediately and enjoy!
Hazelnut Chocolate Fudge
- 350 gm dark chocolate (chips or chopped)
- 400 gm condensed milk
- 150 gm TGJ Hazelnut Chocolate Spread
- Put the chocolate in a glass bowl and microwave for 1-2 minutes until the chocolate is melted.
- Stir in the condensed milk.
- Add the Hazelnut Choc spread to the mixture and whisk well, until it all comes together and starts leaving the edges of the bowl.
- Line a baking tray with parchment paper and put the chocolate mixture into it.
- Spread evenly with a spatula and refrigerate for 4-5 hours until it’s well set.
- Remove from the fridge and cut into squares.
- Store in an airtight container in the refrigerator upto 2-3 weeks.
Barbeque Veggies & Paneer
- 100 gm Greek Yogurt/ Hung Curd
- 1 tsp salt
- 200 to 250 gm paneer or Indian cottage cheese
- ½ cup diced onions or 1 medium sized onion
- ½ diced capsicum or 1 small to medium bell pepper – green, yellow or red
- 4 tbsp TGJ barbeque sauce
- Chop the paneer in square shaped cubes.
- Dice the onions and capsicum in 1 or 1.5 inches square pieces.
- In a bowl, take the hung curd (greek yogurt) and whisk it lightly till it becomes smooth.
- Add salt and TGJ BBQ Sauce. Add the veggies and paneer to the marinade. Slowly and gently mix it.
- Cover the bowl and marinate for at least 30 minutes.
- After marination, thread the paneer and veggies alternately on skewers.
- The veggies are ready to grill. Use a tandoor/ Tawa to grill them.
- Serve hot once ready.