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Cook Some special food for valentine

If you want to make Valentine’s Day extra special, why not make one of these aphrodisiacs romantic meals – if you know what I mean! The way I understand it, I can take the better half out to dinner all the time, but it takes a lot of conscious effort to make someone you love a fighter, sexy meals will lead to a more romantic evening. Just take a look at these meals aphrodisiac and see what you think!


As you will see, asparagus is definitely considered an aphrodisiac.That surprised me, but since asparagus is my favorite vegetable and very like my Valentine too, I’m not complaining! It has a large number of dishes aphrodisiac, but it is simply elegant. You can not beat fresh, crisp asparagus and fresh mozzarella. Serve as an appetizer with a glass of wine and you’re well on your way to a romantic meal!

16 asparagus spears, trimmed
125g ball mozzarella, cut into 4
8-12 slices prosciutto
3 tablespoons olive oil
1 tablespoon red wine vinegar
a small bunch of basil, finely grated
salad leaves to serve

Blanch the asparagus for 2 minutes, then refresh under cold water. Cut each slice of mozzarella in half and the two pieces sit on top of two asparagus. Top with 2 more spears then wrap the asparagus in prosciutto so that the mozzarella is attached (you will need 2 or 3 bands).

Heat a little olive oil in a pan, then carefully fry the parcels until crispy prosciutto and mozzarella oozes.

Whisk together olive oil and vinegar and add the basil. Serve each parcel with salad leaves and a little vinaigrette over watered.


Told you! Not everyone has time to slave for hours on the stove, not even on the day of Valentine’s Day, but that does not mean you can not enjoy a gourmet meal quality with your lover. This recipe requires many ingredients and it certainly did not take much time. This means that you will have ample opportunity to make Va Voom is great before dinner!

400g new potatoes, halved if large
2 tablespoons olive oil
8 asparagus, trimmed and halved
2 handfuls of cherry tomatoes
1 tablespoon of balsamic vinegar
2 salmon fillets, each about 140g/5oz
few basil leaves

Preheat the oven to 200C/gas 7 220C/fan. Tip the potatoes and 1 tablespoon of olive oil in an ovenproof dish, roast and potatoes for 20 minutes until they begin to brown. Toss asparagus with potatoes and return to oven for 15 minutes.

Add in the cherry tomatoes and vinegar and salmon nestle among vegetables. Drizzle with remaining oil and bake for 10-15 minutes until the salmon is cooked final. Disperse the basil leaves and serve all won a straight line from the dish.


Basically, you can use any type of mushroom that you want for this recipe. Mix and match if you want, because there is a subtle flavor and texture variations between porcini, morels and others. This soup is nice and earthy, wonderfully light dish that fill you up, just in case you want to make an appetizer or a soup full.

1 oz dried wild mushrooms, such as morels, porcini, or shiitake
7 cups defatted chicken broth (canned or homemade)

1/4 cup tawny port
2 tablespoons unsalted butter
1 cup coarsely chopped onions
1-1/2 pounds white, fresh mushrooms cleaned, stems trimmed, coarsely chopped; Reserve 8 mushroom caps whole for garnish
1 teaspoon of allspice
Salt and coarsely ground black pepper, to taste
1 cup (or whipping) cream
3 tablespoons fresh chopped chives


Rinse wild mushrooms well in a colander under cold water to remove any dirt. Place mushrooms in a bowl. Bring 1 cup of chicken broth and port wine to a boil and pour over the mushrooms. Let the mushrooms soak for at least 1 hour. Drain the mushrooms, reserving the liquid, and set aside. Strain the liquid through a double layer of muslin.

Melt the butter in a heavy saucepan over low heat. Add onions and cook until softened, stirring occasionally, for 10 minutes. Add fresh mushrooms, increase heat to medium-low and cook to bring out their flavor, stirring occasionally, for 15 minutes.

Add the remaining 6 cups broth, the allspice, salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, for 15 minutes. Add half of the reserved mushrooms wild with all the soaking liquid. Cook, partially covered, 15 minutes.

Half of the soup puree in a food processor or blender and return to pot. Add wild mushrooms with remaining cream. Heat another 10 minutes to warm the soup through. Julienne the reserved mushroom caps and top each portion with mushrooms and julienned chives.


I know that lobster is a bit controversial, but it is Valentine’s classic dish. If you can stand cooking your own fresh lobster, or if you choose not to get one online, you’ll love this recipe relatively simple. If you can not bear the thought of cooking a live lobster in the first place, you’re not alone (I think it will keep me from being a foodie, but I’m a little good agreement with it), and second, I think you could probably adapt this using lobster tail. It just takes a little ingenuity and experimentation.

1 (1-1/4 to 1-1/2 lb) live lobsters
1 cup butter cracker crumbs, crushed (like Ritz or Club)
2 tablespoons butter, melted
1/8 cup chopped celery
1/8 cup fresh chopped onion
1/2 teaspoon garlic powder
1/4 teaspoon lemon pepper
2 tablespoons grated Parmesan cheese, divided use
Salt to taste
Sweet Hungarian paprika
Additional melted butter for serving, optional

Preheat oven to 400 degrees F.

Dip the tip of a sharp knife down, just behind the eyes to cut lobster spinal cord and euthanize the animal.

Place fresh lobster on the back. Using a sharp knife or kitchen scissors to cut the body cavity of the lobster open. Remove and reserve tomalley (yellowish liver). Remove the stomach and intestines, being careful not to break them, and discard.

Mix cracker crumbs, melted butter, tomalley, celery, sweet onion, garlic powder, lemon pepper, 1 tablespoon grated Parmesan cheese and salt to taste. Pack the mixture biscuit into the body cavity. Sprinkle with remaining Parmesan and sprinkle lightly with paprika.

Bake stuffed with lobster in a discovery 2-inch baking dish with water for 30 minutes. If necessary, increase the oven temperature to broil setting and broil for 2 minutes to brown the stuffing. Serve baked stuffed lobster with melted butter optional extra.

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