Food for the libido
Here's some romantic recipes to ensure that you, and your special guest, get what the both of you want after dinner.
125g rice flour
35g plain flour
155g granulated sugar
1 1/2 cups coconut milk (from 1 coconut)
2 egg yolks
Sift rice and plain flour into a mixing bowl.
Add in sugar and slowly add the coconut milk.
Stir until smooth then add the eggs and egg yolks. Whisk until well blended. Strain the batter.
Lightly grease love letter moulds with a piece of muslin cloth dipped in oil. Heat mould over charcoal fire.
When heated, place the moulds open over a bowl of batter and pour a ladelful of batter onto the mould. Close the mould tightly and bake over charcoal fire for about half a minute on each side.
When golden in colour, remove and immediately fold into a quarter. Press lightly with a tin cover to level the surface.
Cool and store in an air-tight container or tin.
1 sm cucumber, scrubbed and-trimmed
1/3 cup sour cream
1 tsp dried dill weed
Freshly ground black pepper-to taste
1 jar red salmon caviar
Fresh dill sprigs
8 thin slices whole-wheat-bread
Butter or margarine
Slice cucumber into 1/4-inch rounds. In a small bowl, combine sour cream, dried dill and pepper.
Place one teaspoon of the sour cream mixture on each cucumber slice.
Garnish each with about 1/2 tsp caviar and a dill sprig.
Cut bread slices with heart-shaped cookie cutter. Toast and butter.
Place cucumber slices in center of serving plate and surround with toast hearts.
Better Than Sex Cake
1 package German Chocolate Cake Mix
1 (14 oz.) can sweetened condensed milk
2 cups hot fudge topping
1 (12 oz.) container frozen whipped topping, thawed
4 chocolate toffee bars (Skor or Heath)
Bake german chocolate cake mix according to package directions.
While cake is still warm poke holes in top of cake with the end of a wooden spoon, pour sweetened condensed milk over top. Let cake cool. Pour hot fudge topping over top of cake and let set. Spread on whipped topping and garnish with crushed toffee bar crumbs.
Makes 24 servings.
1 1/2 cup Cherries, pitted
2 med Peaches, halved pitted
1/2 cup Orange juice
4 ea Orange wedges
4 ea Cherries with stems
Place cherries and peaches in a blender with the orange juice. Blend at medium speed until creamy.
Pour mixture into custard glasses. Top each glass with an orange wedge a whole cherry.
Serve immediately or store in the fridge with each custard glass tightly covered. Will keep for 3 to 5 days.