Valentine’s Day is always associated with a romantic meal, and so out come the aphrodisiacs. There is always something with chocolate and possibly oysters. But I wanted to do something this year that wasn’t a cliché, something to surprise him. But still have the aphrodisiac foods 😉 So I’ve been testing out a few menu ideas in the kitchen for the past month while he is at work, and I have sorted out this year’s menu:
Fig and Honey are classic aphrodisiacs that date back to ancient times (at the latest, Ancient Greece). And crostini is a nice, easy thing to make and looks beautiful. It is simple, which is always a plus, and it will contrast really well with the meaty steak. Figs are also visually ‘suggestive’ so it’s nice to have them around… 😉 Click the photo for the recipe.
Dinner: Steak with Red Wine and Shallots
Steak is a classic aphrodisiac because of the protein, and red wine is an aphrodisiac as well, so combining them is perfect for a dish that won’t tae ages to make on the day and will feel special. Getting steak right doesn’t take time, but is tricky, so it adds that special touch of him knowing I really paid attention to dinner. Click the photo for recipe.
Sides: Asparagus and Broccoli with Creamy Lemon Sauce
Asparagus isn’t everyone’s favourite, but it is a very well known aphrodisiac. If you aren’t into it, then go for the broccoli. These nice greens with some lemony sauce breaks the richness of the steak and the hollandaise can go well with the steak too.
I once heard – or maybe read… it has been a while – that a man’s favourite sent on a woman is vanilla, and I have sworn by it. Every perfume I have ever owned has vanilla hints to it, and I know my husband likes it. So a vanilla cheesecake is a nice light dessert (no heavy eyelids on valentine’s day!) with the lovely scent. Click the photo to get to the recipe.
~And now the recipe that is not already online~
Asparagus and Broccolini with Creamy Lemon Sauce
- 6-12 asparagus spears
- 6-12 broccolini
- 3 egg yolks
- 1 tbsp lemon juice
- 1 cup greek yogurt
- 1/2 tsp dijon mustard
- salt and pepper to taste
First, Fill a saucepan with water and top with a glass or metal bowl (double boiler) bring water to a boil.
Beat together egg yolks, yogurt and lemon and pour.
Pour egg-yogurt-lemon mixture into bowl over boiling water and stir regularly until it thickens.
Once thick, put sauce to one side.
Break off fibrous ends of asparagus and spread asparagus and broccolini in frying pan.
Drizzle pan and veggies with oil and cook on a medium heat until wilted.
Serve with sauce on the side, or drizzled on top.