Sensual Talk - Eating with your hands

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.

Chicken with Chili Peppers and Beans

Chili pepper is a powerful aphrodisiac. Its spicy and striking and it heats up your body almost immediately. First your lips touch the food prepared with chili peppers and they become warm, pulsating and inviting. Then your heart starts to beat faster and your chest, your neck and face get pleasantly flushed. Your sweat glands produce a dewy glow on your skin, your breath fastens... And that masterfully mimics how your body feels when you are sexually aroused. Your senses are heightened, your body is invigorated and the meal turns into a wild fantasy. The key is to allow yourself to be carried away by the fantasy and to experience it with all five of your senses. 

This dish is a perfect foreplay for your party for two or a party of self-indulgence. Juicy chicken, hearty beans, tomatoes and chorizo, basking in the glorious aroma of chilli peppers, zesty lime juice and exotic notes of ginger. Serve it with toasted bread for another layer of texture. Dip the crispy bread into the sauce and suckle on the flavourful spicy liquid. Feel that unforgettable spicy bite with your lips, let it caress your tongue, the back of your throat and your chest. And see what happens to your body. As your heartbeat fastens, as your skin becomes flushed, let your breath to be taken away and go with the fantasy. But before you go there, turn off your phone. Unless the fantasy is on the other end of the line.

Ingredients:

15 boneless, skinless chicken thighs, 2 large onions, sliced, 2 tbsp olive oil, 2 chorizo sausages, sliced in big chunks, 4 red peppers, cut into chunks, 2 cans of diced tomatoes, 2 chicken stock cubes, 1 tsp of chili flakes, 2 tsp. dried oregano, 1 can of red kidney beans, a touch of ginger and juice of 1 lime. 

Method:

Preheat oven to F400. Fry the onions in the oil for 5 minutes until they become soft and start to colour. Add the chorizo and fry for a few minutes more. Stir in the peppers, then pour in the tomatoes, followed by a can of water, the stock cubes, chili and oregano. 

Arrange the chicken thighs on top of the sauce, pushing them under the liquid. Bring to a simmer, cover, then cook in the oven for 40 minutes. Add the beans, stir, then cook for 20 minutes more. Drizzle with lime juice and ginger. Let sit for 10 minutes and serve.

Moroccan Chicken Stew with Dates

When I think of dates, I think of that unforgettable soft, sticky, melting texture. That dark plump skin and a hard long pit in the middle. Popping the whole date into your mouth, gently biting into it is a sensual experience if you take your time to appreciate it. But dates are not just sweet and delicious. They also store a great wealth of nutritional properties that are so important for our well-being. Dates are also considered to be powerful aphrodisiacs. Ayurveda practitioners believe that it increases the amount of sperm in men as well as its quality. Because they are filled with good sugars, they are great energy boosters. In other words, it is a great snack option before you go for a jog or before a passionate night (or day) of love making.

Using dates in savoury dishes is a common practice in Moroccan cuisine. When used in stews, they become rehydrated and plump. They release that wonderful sweetness and when paired with the right spices, create a memorable flavour profile that is almost irresistible. This dish calls for other spices that are known to have "sexy" properties. Warm, inviting cinnamon, smoky cumin, healing turmeric and invigorating ginger. All come together to complement one another and other flavours in the stew. Chicken is the star ingredient in this Moroccan stew but to me it's all about the dates. Bursting with aromatic warm broth, so sweet and so fleshy. But start with simply enjoying a raw date. Look at it, smell it, lick it, taste it and see where it takes you. Recipe is just an inspiration. How you achieve your ultimate satisfaction is entirely up to you. 

Ingredients:

10 drumsticks, 2 onions, 15 pitted dates, 6 cloves of garlic, some parsley for garnishing. For the dry rub: 2 tsp. paprika, 1 tsp. ginger, 1 tsp. cumin, 1 tsp. cinnamon, 1 tsp. turmeric. 

Method:

Mix the spices together and rub over the chicken. Let it sit for 2 hours in the fridge. 

In a heavy Dutch oven seer the chicken in olive oil until brown skin forms. Remove and set aside. To the same pot add onions, garlic, dates and sauté for few minutes. Bring back the chicken and add enough water to almost cover the contents of the pot. Simmer for 40 minutes. Serve over rice or couscous. Sprinkle with parsley. 

Figs with Honey Pomegranate Reduction and Fleur de Sel

Aphrodisiacs is not a new phenomenon. People have believed in their powerful abilities to induce lust for ages. Nearly every culture has its own legends and myths surrounding certain herbs, vegetables or fruits. There have been numerous studies done around foods that are known to stimulate sexual desire. For example, chili peppers are known to boost the production of endorphins (the happiness hormones) as well as speed up your heart rate which leads to a similar feeling that comes with sexual arousal. Honey helps with regulating the estrogen and testosterone (also known as sex hormones) levels in our bodies. Figs are loaded with potassium which is a powerful agent in relieving stress and helping with muscle strength. You may or may not believe in the powers of "sexy food" but giving them a try doesn't hurt. I came up with this little "passion potion" in my own kitchen years ago. It is a great recipe to make for any occasion, particularly when you are feeling a little down. I don't believe that love remedies should be cooked only when you have a romantic partner. A healthy sex drive should be present when you are single as well. 

Ripe figs (the symbol of fertility) are drizzled with honey and pomegranate reduction. It drips over fleshy figs, bathing them in sweet and sticky hot lava of flavour. Fragrant hazelnuts add a touch pleasant roughness as your tongue licks and savours the candied fig. And then there is an unexpected surprise... A touch of flaky Fleur de Sel sprinkled over the fruit. It creates an intriguing contrast to the sweetness of the syrup. It's raw and salty but so stimulating and luscious. This dish is a fantasy. It is meant to be the foreplay you will never forget. So be carried away by the fantasy and see where it takes you. Once thing is for certain. It will satisfy all of your senses. The rest is a mystery which is yours to discover. And that is a sexy thing in itself. 

Ingredients: 

10 figs, halved, 2 tbsp honey, 1 tbsp pomegranate molasses, splash of brandy, 10 chopped hazelnuts, 1 small chilli pepper and fleur de sel. 

Method:

Cut your figs in halves and place them fleshy side up on a cookie sheet. 

In a small pot combine your honey, pomegranate molasses, brandy, bring to a boil. Once it starts to simmer, throw in the chili pepper. Turn down the heat and let it simmer for a couple of minutes. Take out the pepper and throw in your chopped hazelnuts. Once incorporated, turn off the head and drizzle the reduction over your figs. Make sure that each fig is topped with some hazelnuts. 

Preheat your oven to F400 and bake for about 10 minutes. For extra caramelized top, broil for another minute. 

Place them in individual serving plates and sprinkle with some Fleur de Sel. If you have some of your honey and brandy reduction left over, drizzle some more over your plated figs.