Valentine's Day - Food & Love
The food and love are a cliché, a difficult combination indissoluble, that holds the secret cartel perfect and passion. Valentine's Day is the perfect opportunity to celebrate with your partner, taking it literally by the throat and sbizzarrendoti in the preparation of elaborate meals and meaningful.
May be you do not know, but certain foods possess the right qualities to be promoted to "food of love", real ingredients, if used, will make your meeting two more exciting and full of passion. Learn how to cook the dishes this Valentine's Day!
Who would not want to add a handful of spice to your relation ship? Among the most stimulating substances, no doubt, there are the spices, flavor and intense, evocative feelings for him and her. From horseradish, used primarily in the Eastern traditions, nutmeg, precious ally for the senses masculine scents with us playing in the kitchen are various and all easily available on the market! If you're trying to move the evening, instead of pepper, using vanilla, which is rediscovered an effective stimulating nervous, capable of making our senses literally euphoric!
But the true star of a dinner for two is ginger, recommended by the same Ayurvedic medicine as a remedy for impotence and efficacious spice to awaken the understanding a bit 'dormant.
The ancient Chinese tradition and Eastern Europe, in general, has always considered rice as an auspicious symbol of fertility, but also as an indicator of a healthy sexual activity. Cereals, in fact, are the food most suitable for an evening with your partner because, although they contain a lot of energy, which is not bad, are easily digestible and not heavy.
Among the dried fruits, almonds are a very special ingredient of aphrodisiac cooking, to be used wisely for a multitude of dishes, almost like a secret ingredient of a thousand beneficial properties. Rich in fatty acids, in fact, almonds are great for maintaining healthy sexual hormones, as well as an inexhaustible source of manganese, which protects the sexual organs from possible infections.
The collective imagination, as a aphrodisiac food, mainly refers to the variety of fine seafood and does guide the choice of menu to cook their own dishes based on fish.The latter, in fact, not only qualifies as health food, but it is extremely light and delicate, perfect for an evening for two.
Mussels, clams and, especially, oysters are all foods 'stimulating', characteristic explained, in part, from the content of zinc, a mineral which helps to maintain a high excitation and protects the reproductive system, but also on their shape and appearance, that excites the imagination and is very effective to enjoy together!
The exoticism is a little something extra that can give your table a taste of mystery and unknown, just enough to light a spark of understanding in the couple!
Among its numerous varieties, the product without a doubt the most recommended is the dark chocolate in all its delicious bitterness percentages (from 70% up, the bravest). Its chemical components are rich in magnesium, in fact, improve circulation and the depression away, allowing you to live the best understanding of love. It 's known for its miraculous properties, known primarily as the result of fertility.
If you want to discover the tempting recipes for Valentine's Day, You must to visit the section "Your recipes" and "More recipe" for sweets, and "Menu nuxia and not only" for the salt (you can click directly on these titles).
Your recipes:
Chocolate Decadence
( This recipe by Tracy )
Ingredients
4 tbsp. butter, plus extra for pan
3/4 cup evaporated milk
2 cups sugar
1/2 tsp. salt
1 1/2 cups miniature marshmallows
1 tsp. vanilla extract
1 12-oz. bag semisweet chocolate chips
Butter an 8-inch square baking pan. In a heavy 2-quart saucepan, combine the butter, milk, sugar and salt and stir over low heat until the butter has melted. Bring the mixture to a boil over medium-high heat. Boil for 5 minutes, stirring constantly. Remove from the heat and stir in the miniature marshmallows until they have fully melted. Stir in the vanilla extract. Then slowly pour in the chocolate chips, stirring as you go, until the mixture is smooth.Turn the mixture into the buttered pan and smooth out with a plastic spatula, if necessary. While the fudge is still warm, score it into 16 squares. Once the fudge has cooled fully (which can take at least an hour), cut it into squares with a sharp knife. For heart-shaped pieces, gently press a mini heart-shaped cookie cutter onto each square and remove excess. Makes 16 2-inch squares (or slightly smaller hearts).
Recipe of the 2012/02/08
Chocolate Chiffon Cake:
(This recipe By Nuxia)
3 large eggs, separated
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1 cup (200 grams) granulated white sugar, divided
2/3 cup (85 grams) all purpose flour
1/3 cup plus 1 tablespoon (40 grams) unsweetened cocoa powder (not Dutch-processed)
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (120 ml) safflower, canola, or corn oil
1/3 cup (80 ml) water
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
Chocolate Whipped Cream:
1/2 cup (120 ml) heavy whipping cream
1/4 teaspoon pure vanilla extract
2 tablespoons (28 grams) granulated white sugar
3/4 tablespoon cocoa powder (I use Dutch-processed)
Ganache:
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tablespoons cognac or brandy (optional)
Garnish:
Fresh Raspberries (optional)
Raspberry Sauce (optional)
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour an 9-inch heart-shaped cake pan (with 2 inch (5 cm) sides).
Chocolate Chiffon Cake: Separate the eggs, placing the whites in one bowl and the yolks in another. To the whites, add the extra egg white and then cover both bowls with plastic wrap. Bring them to room temperature (about 30 minutes) before using.
Meanwhile sift together 2/3 cup (130 grams) granulated white sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a liquid measuring cup, whisk together the oil, water, and vanilla extract.
In your electric mixer beat the egg yolks for a minute or two on high speed. Turn the mixer on low speed and slowly pour the oil mixture into the egg yolks until very well combined. Gradually add the flour mixture and beat until well incorporated.
In a separate mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1/3 cup (65 grams) of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).
Pour the batter into the prepared pan and bake for about 35 to 45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed the cake will spring back). Cool on a wire rack. To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake. Invert onto a wire rack.
For Chocolate Whipped Cream: In a large mixing bowl combine the whipping cream, vanilla extract, sugar, and cocoa powder. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes, preferably an hour, so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.
To Assemble the Cake: Once the Chocolate Chiffon Cake has cooled completely, place on a flat surface and, using a serrated knife, cut the cake, horizontally, into two layers. Turn over the top layer of the cake (so the top of the cake becomes the bottom) and spread with the chocolate whipped cream. Place the second layer of cake, cut-side down, on top of the chocolate cream, gently pressing to compact.Cover with plastic wrap and place the cake in the refrigerator for several hours, or even overnight, before covering with the ganache.
For the Ganache: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes so the chocolate melts. Gently stir with a whisk until smooth. Add the liqueur, if using.
To Cover the Cake with the Ganache: Put the cake on a wire rack that is placed over a baking sheet. In this way if the ganache drips it will end up on the baking sheet, which makes clean up easier. Pour the ganache onto the center of the cake and, with a large spatula, spread the ganache over the top of the cake, using big strokes to push the ganache over the sides of the cake, to create an even coating of ganache. If there are any bare spots on sides of the cake, cover with some of the ganache that has accumulated on the baking sheet. (If there is leftover ganache, strain to remove any crumbs and use to make truffles.)
Gently transfer the cake to your serving platter and place the cake in the refrigerator until serving time. This cake can be made a day or two before serving. Decorate the top of the cake with fresh raspberries, if desired. Raspberry Sauce would also make a nice accompaniment to this dessert.
Recipe of the 2012/02/08
Shortbreads:
( This recipe by Nuxia )2 cups (260 grams) all-purpose flour
1/4 teaspoon salt
1 cup (226 grams) unsalted butter, room temperature
1/2 cup (60 grams) powdered (confectioners or icing) sugar
1 teaspoon pure vanilla extract
Filling:
1/4 - 1/2 cup of raspberry jam or homemade raspberry preserves
2 ounces (60 grams) white chocolate, grated
Homemade Raspberry Preserves: (optional)
2 cups (225 grams) (8 ounces) frozen raspberries, unsweetened
1/4 cup (50 grams) granulated white sugar
a few drops of fresh lemon juice
Shortbreads: In a separate bowl whisk the flour with the salt.
In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough until it is about 1/4 inch (1 cm) thick. Using a 2 to 3 inch (5 to 7.5 cm) cookie cutter (round, square, heart, etc.) cut out the dough. Place the cookies about 1 inch (2.5 cm) apart on the prepared baking sheets. Use a smaller cookie cutter (3/4 - 1 inch (2.5 cm)) to cut out the centers of half of the cookies on the baking sheet. (You will be sandwiching two cookies together and there will be a small 'window or cut out' in the top cookie so you can see the jam underneath.) Place the unbaked cookies, on the baking sheet, in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for about 10 minutes, or until cookies are lightly browned. Cool on a wire rack.
To Assemble Cookies: Place the cookies with the cut-outs on a wire rack and dust the tops with the confectioners' (powdered or icing) sugar.
On the bottom surface of the full cookie (top of cookie will face out) spread with about a 1/4 - 1/2 teaspoon of jam. Sprinkle with a little grated white chocolate. Place the cut-out cookie on top and gently sandwich them together, making sure not to smug the confectioners' sugar. Using a small spoon, fill the cut-out with a little more jam.
Makes about 12 sandwich cookies.
Note: You can store the unassembled cookies for several days in an airtight container. It is best, though, to assemble the cookies the same day as serving in order to keep the cookies crisp.
Homemade Raspberry Preserves: Place the frozen unsweetened raspberries and the sugar in a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, for about 20 minutes or until most of the liquid has evaporated. Do not let it burn.
Remove from heat and pour into a heatproof measuring cup. You should have almost a cup of preserves. Add a drop or two of lemon juice. Cover and place in the refrigerator for a few days before using.
Recipe of the 2012/02/08
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