Discover 6 Recipes to Delight Your Partner




Salmon with Sicilian lemon sauce – Photo: Guia da Cozinha

Photo: Kitchen Guide

Aphrodisiac foods are excellent for heat up the relationship and bring news to the daily routine that has fallen into the routine. want to make a gives you special with your favorite person but don’t know where to start? From starters to main courses and desserts, you can include aphrodisiac foods in many delicious ways in your meal!

Choose a wine of your choice and tell your love to book Friday night. But first, check out these 6 aphrodisiac food recipes that will delight your partner:

Salmon with Sicilian Lemon Sauce

Delicious, salmon is one of the most popular and coveted aphrodisiac foods. With this recipe for salmon in lemon sauce, you can prepare a dinner for two in just 30 minutes.



Salmon with Sicilian lemon sauce – Photo: Guia da Cozinha

Salmon with Sicilian lemon sauce – Photo: Guia da Cozinha

Photo: Kitchen Guide

Time: 30min

Performance: 4 servings

Difficulty: easy

Ingredients:

  • 4 salmon fillets
  • Salt and black pepper to taste
  • 2 tablespoons of butter
  • 2 tablespoons grated onion
  • 1/2 cup lemon juice concentrate
  • 1 vegetable bouillon cube
  • 1/3 cup (tea) + 1 tablespoon of water
  • 1 teaspoon of cornstarch
  • Lemon zest for garnish

Preparation mode:

Season the salmon with salt and pepper. In a large skillet over medium heat, melt the butter and brown the salmon for 4 minutes on each side so the center is moist. Transfer to a plate and keep warm. Sauté the onion for 3 minutes in the skillet, pour the lemon juice and the vegetable broth dissolved in 1/3 cup (tea) of the water and cook for 5 minutes. Season with salt, pepper and add the cornstarch dissolved in the remaining water, stirring constantly, until thickened. Pour over the salmon and then serve, garnished with lemon zest.

Truffed Honey Bread

The truffle honey bread is a combo of aphrodisiac flavors. With honey, chocolate, cinnamon and nuts present in the recipe, this dessert cannot be left out of the menu!



Truffle Honey Bread – Photo: Guia da Cozinha

Truffle Honey Bread – Photo: Guia da Cozinha

Photo: Kitchen Guide

Time: 3h (+2h in the fridge)

Performance: 50 units

Difficulty: medium

Ingredients:

  • 1 kg of wheat flour
  • 5 cups of milk (tea)
  • 1 cup (tea) of honey
  • 2 cups (tea) of sugar
  • 1 cup powdered chocolate
  • 1 cup (tea) of oil
  • 1 tablespoon of cinnamon powder
  • 1/2 tablespoon powdered cloves
  • 1 teaspoon nutmeg powder
  • 1 dessert spoon of bicarbonate of soda
  • 1 tablespoon of baking powder
  • Margarine and wheat flour for greasing

Filling:

  • 1 kg of melted milk chocolate
  • 200g of sour cream

Roof:

  • 1 and 1/2 kg of melted hydrogenated semisweet chocolate

Preparation mode:

In the bowl of an electric mixer, place all the ingredients and beat for 5 minutes or until smooth. Place in greased and floured honey bread pans. Bake in a preheated oven for 25 minutes or until golden and lightly browned. Get it out of the oven, let it cool down and unmold it. In a bowl, place the filling ingredients, mix well and refrigerate for 2 hours. After the honey buns are cold, cut in half and fill. Put the parts back together and carefully dip in the melted hydrogenated chocolate. Place on parchment paper and let dry. Once dry, remove from the parchment paper and pack in bags suitable for honey bread.

Tortelli stuffed with shrimp in coconut milk

Going back to seafood, like salmon, shrimp also makes the list of aphrodisiac foods. For a special night, invest in this super tasty Tortelli recipe. Look that:



Tortelli stuffed with coconut milk shrimp |  Photo: Kitchen Guide

Tortelli stuffed with coconut milk shrimp | Photo: Kitchen Guide

Photo: Kitchen Guide

Time: 1h

Performance: 4 servings

Difficulty: easy

Ingredients:

  • 4 tablespoons chopped chives
  • 1 chopped onion
  • 1 minced garlic clove
  • 1/2 tablespoon of palm oil
  • 5 tablespoons of coconut milk
  • 1 seedless chili pepper, chopped
  • 2 kg of clean small shrimp
  • 3 tablespoons of breadcrumbs
  • 1 egg
  • Salt, pepper and grated nutmeg to taste
  • 1 package of fresh lasagna noodles (500g)
  • Wheat flour for flouring
  • grated Parmesan cheese to taste for sprinkling

Sauce:

  • 2 tablespoons of oil
  • 1 tablespoon minced garlic
  • 30 tomatoes, cut into 4 pieces
  • Salt and black pepper to taste

Preparation mode:

In a blender, crush the chives with the onion, garlic, palm oil, coconut milk and pepper for 30 seconds. Add the shrimp, breadcrumbs, egg, salt, pepper and nutmeg. Process quickly and transfer to a bowl.

Place the lasagna noodles on a floured surface, pass the rolling pin to thin and cut 10 cm squares with a cutter. Place a small portion of the stuffing, apply water to the edges and join the opposite ends to form a triangle. Then join the ends of the triangle forming the tortelli.

For the sauce, in a pan, heat the oil over medium heat and quickly sauté the garlic for 2 minutes. Add the tomatoes and cook for 3 minutes. Blend in a blender and return to the pan.

Season with salt and pepper. Cook the tortelli in boiling salted water until the dough rises to the surface. Remove with a slotted spoon and arrange on a platter. Top with sauce and sprinkle with Parmesan before serving.

Cup of condensed milk with strawberry

Condensed milk is very popular with couples. And how about combining this delight with the aphrodisiac properties of strawberry? Check out how:



Cup of condensed milk with strawberry |  Photo: reproduction

Cup of condensed milk with strawberry | Photo: reproduction

Photo: Kitchen Guide

Time: 40min (+2h in the fridge)

Performance: 6 servings

Difficulty: easy

Ingredients:

  • 2 cans of condensed milk
  • 2 cans of milk (use the empty condensed milk can to measure)
  • 2 tablespoons of cornstarch
  • 2 sieved egg yolks
  • 3 tablespoons of strawberry gelatin
  • 1 box of sour cream (200g)
  • 2 boxes of chopped strawberry (600g)
  • 2 cups of ready-made whipped cream
  • Strawberries and milk chocolate shavings for garnish

Preparation mode:

In a pan, mix condensed milk, milk, cornstarch and egg yolks. Bring to a boil over medium heat, stirring until thickened. Divide the cream into 2 parts and in one of them, add the gelatin. Stir until the gelatin is completely dissolved. Divide the cream between the creams and let it cool. In a large bowl, spread the white cream, spread the strawberries, cover with the strawberry cream, spread the whipped cream, decorate with strawberries and zest and refrigerate for 1 hour. Serve immediately.

Cranberry Jam with Ginger

For appetizers, this gingerbread blackberry recipe is great — as it contains these two aphrodisiac foods — and delicious to be served with toast or on a cold board.



Blackberry jam with ginger – Photo: Kitchen Guide

Blackberry jam with ginger – Photo: Kitchen Guide

Photo: Kitchen Guide

Time: 20min

Performance: 4 servings

Difficulty: easy

Ingredients:

  • 2 cups of fresh blueberries (fresh)
  • 2/3 cup (tea) of sugar
  • 1/3 cup (tea) of water
  • Juice of 1/2 lemon
  • 1 tablespoon of minced ginger

Preparation mode:

Remove the stems from the blackberries and place in a pan. Add the rest of the ingredients and bring to a medium heat, stirring occasionally, until it becomes a jelly. Let cool and place in a gravy boat. Serve with cakes, breads and toast, if desired.

Filet Mignon with Parmesan Cheese Risotto by Chef Samuele Oliva

This risotto for two designed by chef Samuele Oliva will make your night even more special. Its delicious creaminess will captivate the palate and delight the loved one.



Filet Mignon with Parmesan Cheese Risotto by Chef Samuele Oliva |  Photo: Disclosure

Filet Mignon with Parmesan Cheese Risotto by Chef Samuele Oliva | Photo: Disclosure

Photo: Kitchen Guide

Fillet Ingredients:

  • 180 g of filet mignon
  • 1 shot of brandy
  • 1 rosemary stalk
  • 1 pinch of pink salt
  • 1 pinch of Kitano Reserve Pepper Mix
  • 15 g butter

Preparation mode:

In a preheated skillet, place the medallion already seasoned with salt to toast on both sides and flambé the fillet with a rosemary stalk. Let it grill to the desired point. When it’s ready, remove the rosemary and put 15 grams of butter and also put the pepper mix.

Risotto Ingredients:

  • 4 cups of vegetable broth
  • 200 g (1 cup) arborio rice
  • 180 g of white wine
  • ½ onion
  • 110 g of chicken broth
  • 2 tablespoons of olive oil
  • ¼ teaspoon of pink salt
  • ¼ teaspoon of Kitano Reserva pepper mix
  • 15 g butter
  • 45 g of parmesan

Preparation mode:

In a pan, heat the oil and put the chopped onion to brown. Pour in the rice and add the chicken stock and wine. Put the salt, and leave the flame on minimum. Leave covered until the liquid dries up. Place the risotto to rest on a wide open marble base. While preparing the meat, finish the risotto with more broth until it reaches the desired point in the fire. Top with butter and Parmesan and stir to shine once off the stove.

To assemble, place the medallion on the right side and, to the side, place the creamy risotto. Finish with parmesan shavings and pepper mix.