Recipes for a hot dinner

Since always, the aphrodisiac properties of certain elements like food have been mentioned throughout history. Poets themselves declaim that the peaches’ round shape associated to feminine shapes fills with ecstasy anyone who admires them. The connection between food and sex exists since mankind knows herself: shapes, tastes, colour, texture and scent are senses that we inevitably associate with the sexual act itself.


Aphrodisiac Ingredients Top 20

  1. Strawberries
  2. Sour cream
  3. Honey
  4. Chocolate
  5. Wine
  6. Bananas
  7. Caviar
  8. Oysters
  9. Lobster
  10. Peaches
  11. Pomegranates
  12. Olives
  13. Saffron
  14. Vanilla
  15. Cinnamon
  16. Ginger
  17. Curry
  18. Asparagus
  19. Grapes
  20. Salmon


The Recipes:

Salty Oysters

Portion: 4 people; Preparation: 40m

24 oysters
1 French garlic
80 g butter
4 egg yolks
2 tbs fresh orange juice
1 kg coarse salt
1 bunch of aromatic herbs
3 grain peppers (pink, black and green)

Open the oysters, laying each one on a surface. Holding the oyster with a cloth, take a resistant knife and insert the tip in one end of the oyster, between the upper and the lower shell, rotating the knife. Remove the oyster’s body carefully from the shell and save the shells. Save the water that comes out of the oysters.

Chop the French garlic and cook it with two tbs of butter, seasoning it with salt and black pepper.

Aside, mix the egg yolks with the oysters’ water and the fresh orange juice. Take the mixture to the stove, always stirring with a mixer. As soon as it gains some consistence, add the remaining butter. Remove it from the stove and save it aside.

In a plate that can you can take to the oven, mix the peppers and the sliced herbs. To this mixture, add the oyster shells and fill them with the mixture you have previously done with the French garlic. Place an oyster inside each shell and pour in some of the sauce you have prepared. Take it all to a very hot oven, so that it can cook au gratin. Remove it from the oven and serve. You can also serve the oysters cold.

Duck with Ginger

Portion: 4people; Time: 50m

2 French garlics
1 fresh ginger root
4 duck chests
1 dl of olive oil
3 tbs balsamic vinegar

1 tbs sugar
1 tbs honey
2,5 dl white wine
2,5 dl chicken soup
1 tbs butter
Salt and pepper q.b.

Heat the oven up to 180º, wash and slice the French garlic in slices, peal the ginger root and slice it in small pieces.

Make some small superficial cuts on the skin of the duck’s chests, season them with salt, take it to the stove on a pan with olive oil and let it roast. Next, take it to the oven for about 15 minutes. Drain the fat from the pan and place the vinegar on it until it starts boiling; add the ginger, the honey, the sugar, the wine and the chicken soup (at this point you can just add some water, if you prefer), letting it boil again until it is reduced by half. Add the duck chests. Let it cook for about 2 minutes.

In a frying pan, melt the butter letting the French garlic fry with some salt and pepper. In each plate, place a slice of French garlic, overlaying the duck on it, and serving it right away.

Pineapple mousse with vanilla

Portion: 4 people; Time: 30m

0,5 dl water
100 g sugar
4 egg yolks
2 jelly leaves
4 slices of canned pineapple
1 vanilla pod

Place the jelly in a cup with cold water. Aside, take the water and the sugar to the stove until it boils. Cut the vanilla pod in a longitudinal fashion and remove the seeds, scraping with a knife. Remove the water and the sugar from the stove and aside, on a small cup, mix the egg yolks with the vanilla seeds, adding a bit of this mixture, bit by bit, so that the yolks will not boil. As soon as they are dissolved, mix them with the rest, taking it the stove again and always stirring. Remove it from the stove again and place the mixture in a cup, mixing it with the jelly, after draining it. Stir the sour cream and mix them with the previous mixture, slice the pineapple in little pieces, mix it (save some pieces for decoration) and distribute it in cups.