Snuggle up in bed with a scrumptious breakfast that tastes as good as it looks LOVE ON A PLATTER, FOR YOUR V-DAY BREKKIE

surbhi.kapila@hindustantimes.com

From heart-shaped choco pops to meltin-mouth rose chia pudding, treat your special someone with sweet-somethings to kickstart Valentine’s Day on a delectable note. Dressed in rose petals and adorned with all things heart, these delicacies spell love in every bite and are sure to woo your significant other.

SUNSHINE EGG WITH GOAT CHEESE AND GREEK YOGHURT

Heat 1tbsp olive oil in a medium non-stick skillet over medium heat. To it, add one garlic clove and cook for 30 seconds. Reduce heat to low. Whisk four eggs and 1/4th cup plain Greek yogurt in a bowl. Pour the egg mixture and season with salt and pepper. Cook the eggs for 10 minutes. Stir frequently to mix the yogurt lumps well until the eggs are almost set and left with no moisture. Remove from the heat and adjust seasoning. Transfer to plates and garnish with crumbled goat cheese. Serve with a side of watermelon, kiwi and gooseberry. Recipe by Swapnadeep Mukherjee

HEART CHOCO POPS

Pre-heat the oven at 325°F. Coat a round-shaped mould with butter paper. To 1kg cake premixture, add 500ml water and 50ml refined oil. Pour this mixture in a pan and bake for 30–35 minutes. Take 250g liquid white and dark chocolate each and mix with separate batches of 300ml whipped cream. Blend for 5-6 minutes, till light and fluffy. Remove the cake’s outer layer with a knife and crumble into a large bowl. Try to get these crumbs to be as fine as possible. Roll the crumbs into a ball and insert wooden sticks to them like in a lollypop. Dip a few pops in melted white chocolate and the others in dark chocolate. In a bowl, add 100g heartshaped chocolate candy and dip the pops. Recipe by chef Swapnadeep Mukherjee

ROSE CHIA PUDDING

To a bowl, add 1/5 cup coconut milk, 2tbsp rose syrup and 2tbsp chia seeds. Mix well and refrigerate for at least one hour. Take the pudding out of the refrigerator and give it a stir. Add a little more coconut milk to loosen the pudding, if needed. Transfer it to a serving dish or glass. Top with silver leaf, pistachios and rose petals. Recipe by chef Surabhi Sehgal