Sexy Breakfast Salad with Aphrodisiacs

Imagine yourself waking up in the luxurious comfort of white satin sheets. The sun is playing in the trees and there is a gentle breeze coming through your open window, bringing in the smell of the distant sea and ripe apples. You spread your arms, give your body a stretch and you land your bare feet on a cool floor. You walk out on a perfect little balcony overlooking the endless fields of lavender in the midst of French Provence. And when you thought that your morning just couldn't get any better, your breakfast is served. 

Fresh hard-boiled eggs, cheese, ripe figs and avocado, arranged on a bed of peppery arugula, garnished with some zesty chilies and buttery walnuts. Lightly drizzled with some invigorating vinaigrette that immediately wakes up your senses. Sunny notes of orange zest and lemon, sultry heat of the red chilies, earthiness of the Herbes du Provence and sweetness of sensual honey. They all come together in a perfect harmony to tantalize your body and your taste buds. Filled with a medley of aphrodisiacs, this breakfast salad will charge you up for the day, no matter where you enjoy it - in bed, on a patio, with your lover or alone. It's a great foreplay for all five of your senses that will get you ready for the day filled with small, exciting pleasures. And who said that salad should not be eaten for breakfast? If it makes you happy, then you should be. For the sake of pleasure that comes from living life by your own rules...

Ingredients:

Arugula, 3 hardboiled eggs, 1/4 avocado, sliced, 2 ripe figs, 4 pieces of Brie cheese, 1/2 cup of walnuts, pinch of dried lavender, few slices of red chili pepper. 

For Vinaigrette: 

1/2 cup of olive oil, juice of one lemon, 1 tsp. Dijon mustard, 1 tsp. honey, pinch of Herbes de Provence, zest of 1 orange, grate a pinch of fresh ginger, salt, pepper and add few chilli flakes. 

Method: 

Make Vinaigrette: In a bowl combine oil, lemon juice, mustard, honey, herbs, orange zest, ginger and chili flakes. Whisk it and let it sit in the fridge for at least 30 min or overnight. 

On a plate arrange some arugula, hard boiled eggs, cut in halves, halved figs, avocado, cheese and top it with chilies and walnuts. Sprinkle some dried lavender around the plate. Drizzle with your vinaigrette but don't toss. Serve with some leftover vinaigrette on a side.

Maple Salmon Pâté with Blue Cheese and Fire Roasted Peppers

As a food journalist I have attended many dinner parties and gatherings. I cooked and dined with the most talented chefs from India, France, Japan, Turkey, Greece, Italy, Egypt, Iran and many other parts of the world that have incredible cuisines. I ate with my hands and with silver spoons. I sat and ate on the floor and at the most meticulously set tables where "haute cuisine" was served. But here is something interesting that I have noticed. There is nothing that excites people more than Hors d'Oeuvres. Food unites people and Hors d'Oeuvres break the ice. May it be a simple a cracker topped with some cheese or a sophisticated artistic creation. People love that first bite they have before sitting down to have the main meal. And if the wine is served to go along with Hors d'Oeuvres... Well, the party is elevated to the next level. 

My Maple Salmon Pâté is a great party starter. It can be served assembled on a piece of baguette or in a bowl with slices of baguette on the side. A good chardonnay or champagne are perfect pairings to go with this starter. Holidays are fast approaching. Serve it at your holiday gathering and watch how quickly compliments to the chef turn into great conversations filled with laughter and cheer. And here is a party favour idea: print this recipe for each of your guests, roll it up and secure it with some ribbon. Let each of your guests take one before they leave your house. Trust me, they will ask you for the recipe the next day. Now they won't have to. 

Ingredients:

3 salmon fillets, 1 fire roasted marinated red pepper (available in a jar), 2 tbsp. maple syrup, 1 tbsp. capers, 1/4 cup of blue cheese, 1/4 tsp. herbes du Provence, pinch of red pepper flakes, splash of lemon juice, 3 tbsp, crème fraiche (or sour cream). 

Method:

Boil your salmon for 6 minutes and let it sit until cool enough to handle. Break it up into small pieces with your hands and set aside.

In the food processor combine the fire-roasted red pepper, maple syrup, blue cheese, capers. herbes du provence and crème fraiche. Add a pinch of red pepper flakes and some lemon juice. Pulse until combined. Adjust salt and pepper to taste. Empty the contents of the food processor into a bowl and add your shredded salmon. Mix and chill overnight. Check for the seasoning and serve with toasted baguette or crackers.