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Thursday, February 10, 2011

12 Ways to Feed Your Valentine



By Taryn Galewind
If Food Be the Music of Love, Play On
Eat, drink, be merry, and don’t forget the foods of love when you plan yourValentine’s Day celebrations. Terrifically sexy food is the quickest way to put someone in the mood. You don’t need a dictionary of aphrodisiacs, just walk through the gourmet section of your market or browse a few cookbooks. There must be fifty ways to feed your lover – we’ll look at twelve of them here.
1. Aphrodisiacs – foods that make lovers hot. You’ve heard there’s no such thing? Well, age-old wisdom says there are foods that fire desire because of their shape, taste, feel, or aroma. Think marshmallows, abalone, chiles, and coconut water.
2. Red wine – it just can’t be argued. The earthy, fruity, warm, sensuous nature of grapes-gone-giddy is downright sultry. Ask your local wine expert about the masculine wines, heady Cabernet or oaky Merlot. Serve at 62 degrees in a round, wide glass.
3. Bananas. I don’t have to tell you why a banana is on the list, do I? If you’re not a visual person, try slicing it up and layering with ice cream, hot fudge, and some cherries. It may not be a sex aid, but it sure is sensual and packed with energy producing nutrients.
4. Cinnamon. Go with upscale cinnamon buns slathered in frosting or plain old snickerdoodle cookies. Try adding cinnamon extract to cream cheese and spreading it on incredible crackers. Cinnamon has been proven in more than one experiment to be the sexiest smell for men.
5. Assorted berries and cream. Valentine’s Day dessert – layer the freshest, plumpest, sweetest berries available with sweetened cream or whipped cream in a beautiful goblet. Feed them to each other – no spoons allowed.
6. Shellfish with spicy cocktail sauce. These treasures of the sea are said to have interesting powers. Everyone knows oysters do something magical, right? Capsaisin, the stuff that makes spicy foods hot, actually raises body temperature.
7. Foods high in zinc. Men can’t make seminal fluid without zinc. Stock up on these: Oysters, low fat roast beef, tasty seeds like watermelon, pumpkin, squash, and chocolate. If you can’t get him with these, you aren’t trying.
8. Lean and mean foods. When you conjure up that perfect Valentine’s Day dinner, focus on lean, low fat, delicious choices. A diet high in transfats lowers testosterone levels and sexual response in men.
9. Garlic? Are we serious? Yes, indeed, garlic is a powerhouse sexual mood enhancer according to a Fox News story that says, “Perhaps known more as a “turn off” than a “turn on,” garlic is a very effective aphrodisiac. Garlic contains a potent ingredient called allicin that increases blood flow and libido.”
10. Sushi, the romantic experience. Sushi is unprocessed, often uncooked, unadulterated sexy food. It’s beautiful to look at. The tastes tickle tongue and palate, the aromas are subtle and soft. A sushi meal is an exotic experience.
11. The traditional heart-shaped box of fine chocolates. Choose the dark, rich kind and you’ll be adding antioxidants to your health regime while you increase your Serotonin and Phenylethylamine levels. What? Those are hormones that excite and stimulate us.
12. Dinner for two. Candlelight, soft music, quiet surroundings. It doesn’t matter what the food is – we all respond to this scenario and it never loses its appeal.
If you choose to feed your lover this Valentine’s Day, do it up right. Use the best ingredients you can get andcarefully put together a delicious, sensual meal. Sharing food is an age-old intimate experience that combines sustenance with pleasure and companionship. I agree with that sexiest of tenors, Luciano Pavarotti, “One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” And to each other

Monday, January 17, 2011

SLOW ROAST GARLIC AND LEMON CHICKEN


Slow cooked juicy chicken legs flavoured with garlic and lemon.










Preparation Time : 10-15 minutes
Servings : 4

INGREDIENTS
Chicken Legs-8 Pcs.
Garlic- 8 Cloves
Lemons- 2nos. cut into 8 wedges
Thyme-2 Tsp
Olive Oil-3 Tbsp
Salt & Pepper to Taste.
Stock-1 Cup
METHOD:-

  • Preheat the oven at 150°C. Place the chicken legs on a roasting pan.
  •  In a bowl mix garlic, lemon, thyme and oil. 
  • Spread this mixture over the chicken legs. 
  • Pour the vegetable stock and some black pepper powder. 
  • Cover tightly with a foil and cook it in the oven for two hours. 
  • Remove the foil and turn the oven to 200°C.and cook uncovered for half an hour or till the chicken turns brown.
or...

Simply Caramalize the Chicken in a pan cover with marinade and microwave in full power till 15 mins.

  • Serve Hot with fresh bread rolls.

Friday, June 18, 2010

The discovery of a new dish does more for human happiness than the discovery of a new star.

Happiness: is a good bank account, a good cook and a good digestion.

Sliced Chicken Breast in Mint and Cilantro Sauce...

Ingredients :
Chicken Breast : 500 gms. (Sliced and Cleaned)
Mint : 1 Bunch ( Grounded to a fine Paste)
Cilantro : 3 Bunches ( Grounded to a fine Paste)
Ginger Garlic Paste: 2 tsp.
Cloves : 3-4 nos.
Oil / Butter : 3 tsp.
Lemon Juice : 3 Tbsp.
White Pepper : 2 tsp.
Salt : To Taste
Sugar : 2 tsp
Cream : For Garnishing

Method :
  • Marinate the sliced Chicken breast with 1 tsp. Ginger garlic paste, 2 Tbsp. of mint and cilantro paste, lemon juice, salt and pepper for about 1/2 an hour.
  • Heat Frying Pan / Tawa. Grease with a Tbsp. of oil and sprinkle the sugar for caramelising.
  • Now place the marinated Chicken pieces on the pan.
  • Allow to absorb the colour of the caramelised sugar. Cook till tender.
  • Heat a tsp. of oil in a pan. Add the Cloves till smoking point.
  • Add the remaining Mint and cilantro paste.
  • cook till the sides of the gravy leave the pan.
  • Add the chicken pieces and allow to absorb the juices.
  • Add 2 Tbsp. of Cream.
Serve hot on a bed of Rice noodles flavoured with garlic butter.

Monday, May 10, 2010

Spicy Stuffed Aubergine

 Ingredients :                                                      Portions : 2 pax
  • Small Aubergines (Brinjals) : 4-5 nos.
  • Baby Tomatoes : 4-5 nos.
  • Tomato Puree : 3 Tbsp
  • Coriander Leaves : a Handfull (finely chopped)
  • Garlic : 2 Medium sized (finely Chopped)
  • Potatoes :2 Medium Sized. ( boiled and Mashed)
  • Green Chilles : 3-4  ( finely Chopped)
  • Oregano : 1/4 tsp
  • Parsley :1/4 tsp
  • Salt : To Taste
  • Pepper : To Taste
  • Cheese : 100 gms
  • Butter : 2 Tbsp.
  • Bread Crumbs : 2 Tbsp.
Method :
  • Partly cut open the Aubergines from the middle, lengthwise. to give it the shape of a boat.
  • Scoop out approximately 2 Tbsp of the seeded bed to make a hollow for the stuffing.
  • Blanch the Baby Tomatoes and toss them in butter, salt,pepper along with the chopped Garlic , Chillies, and Cilantro (Coriander)
  • Mix salt, pepper and the mixed herbs (oregano and dried Parsley) to the Mashed Potatoes.
  • Now Spoon in the mixture of seasoned mashed Potato into the scooped hollows of the Aubergines, and then top it with the mixture of Baby tomatoes.
  • Arrange on tray and Cover with Grated Cheese and Bread crumbs and Microwave for 4 mins.

Monday, February 8, 2010

Chocolate Mousse


Ingredients:


4 ounces bittersweet chocolate, finely chopped
2 tablespoons (1 ounce) unsalted butter, diced
2 tablespoons hot water
1 cup cold heavy cream
3 large eggs, separated (whites and yolks)
1 tablespoon powdered sugar/ Castor sugar
Preparation



  • Combine the chocolate and butter in a double boiler over hot, but not simmering, water, stirring frequently until smooth.

  • Remove from the heat and let cool until the chocolate is slightly warm. If it is too cool, the mixture will seize when the other ingredients are added.

  • Whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.

  • Now stir in the yolks. Gently stir in the whipped cream. Fold in the stiffly beaten egg whites(meringue) .

  • Spoon or pipe the mousse into a serving bowl or individual dishes. Refrigerate for at least 8 hours.

  • Garnish with whipped cream and cherry.