Feb 4, 2013


Why not create the perfect love scene for your partner with some amazing recipes and drinks that will have them eating out the palm of your hand by the end of the evening (that’s if you forgot the cutlery). After all  food is the best seductive technique and of course drink, but that just blurs it which is a good technique too.

- Chocolate Strawberries -

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Simple but so good and pretty standard for Valentine’s Day. - Recipe by Dixie Elliott
* 150g milk chocolate *
* 150g dark chocolate *
* 150g white chocolate *
* 750g large strawberries, washed, dried *

What you’ve got to do…

1) Break the milk chocolate in to pieces, be careful no bits fall in your mouth, it happens believe me. Then place the pieces in to a heat-proof bowl, then you need to line the baking tray with baking paper.
2)  After that you need to put a pan of one-third water on the boil, when it start bubbling reduce to low and place over place chocolate bowl over saucepan (don’t let bowl touch water). Stir with a metal spoon until smooth. No licking.
3) Dip one-third of the strawberries into chocolate. Place onto tray. Repeat with dark and white chocolate. Refrigerate until set.

- Oysters with champagne sauce -

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Maybe a bit expensive, but she’s worth it! - Recipe by Louise Pickford
* 125ml (1/2 cup) champagne or sparkling white wine *
* 1 French shallot (eschalot), finely chopped *
* 125ml (1/2 cup) thickened cream *
* Freshly ground white pepper *
* 12 (1 dozen) natural oysters (such as Sydney rock oysters), in the half shell *
* Chopped fresh chives, to serve *

What you’ve got to do…

1) First all you need place the shallot and champers in to a saucepan over medium heat and bring it to the boil. Reduce the heat to a medium-low and let it simmer for about 3 or 4 minutes till they have reduced by half.Then add your cream and season with white pepper and let it simmer for a further 3-4 minutes until the sauce is thick and creamy.
2) Preheat grill on high. Scatter rock salt over the base of 2 small heatproof serving dishes. Arrange the oysters on the rock salt. Pour the cream mixture evenly among the oysters. Cook under grill for 1-2 minutes or until golden. Set aside for 2 minutes to cool slightly. Sprinkle with chives to serve.

- Beef & Beer Pie -

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For mains why not give your man what he really wants, a BIG pie! - Recipe by Sarah Cook
*1 onion, chopped*
*1 small celery stick, chopped*
*2 tbsp butter*
*2 tbsp plain flour*
*700g beef shin, feather blade or stewing steak, cut into large chunks*
* 1 tbsp Worcestershire sauce*
*2 beef stock cubes*
*2 sprigs tyme*
*540ml can dark ale or beer*
*1 egg, beaten*
*A few pinches poppy seeds*

What you’ve got to do…

1) Heat oven to 160C/140C fan/gas 3. Using a flameproof casserole dish with a lid, soften onion and celery in the butter. Stir in the flour until it has disappeared, then stir in the beef and Worcestershire sauce. Crumble in stock cubes and add thyme. Pour over ale, bring to a simmer, then cover and cook in the oven for 2½ hrs. Remove lid and cook for another 30 mins – this should thicken the sauce nicely.
2) Increase oven to 200C/180C fan/gas 6. For the pastry, whizz the flour, suet and 1 tsp salt in a food processor until there are no suet lumps. Keeping the motor running, dribble in 1 tbsp water at a time until the pastry starts to come together, then tip onto a lightly floured surface and bring together with your hands.
3) Roll out half the pastry and use to line a 20-22cm pie dish. Using a slotted spoon, spoon in all of the meat, then pour over some of the sauce until the meat is just coated. Put the rest of the sauce into a saucepan. Roll out the remaining pastry to cover the pie. Trim the edge with a small, sharp knife, then crimp or fork the edges to seal. Make a small heart from cuttings. Brush top of the pie and heart with beaten egg, then dip heart into poppy seeds and stick to top. Bake for 30-40 mins until golden brown and crisp. Reheat sauce and serve with the pie along with some mash and greens.

- Honey Bea -

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Ok time for some love potion, there’s nothing more soothing than honey and lemon, and apparently even better with gin! - Provided by  Taste Editors
* 6 7 lemongrass dials *
*1.5 oz Bombay Sapphire gin*
*1 oz honeydew puree*
*5 oz lemon juice*
*5 oz honey simple syrup*

What you’ve got to do…

1) To make the honey simple syrup, mix 2 parts honey to one part water. Bring this mixture to 220 degrees.
2) Muddle lemongrass, add all remaining ingredients.
3) Shake and serve in a martini glass.

- Cherub’s Cup Cocktail -

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Photo Courtesy: © St. Germain Liqueur
You just want to reach in to the screen and grab it don’t you? So perfect for romantic and summer evenings.
*1 part St.Germain elderflower liqueur*
*2 parts vodka, citrus voda or Hendricks Gin*
*3/4 part fresh lemon juice*
*1/4 shot simple syrup*
*1 part muddled strawberry*
*Top with Brut Rosé Sparkling Wine
strawberry for garnish*

What you’ve got to do…

1)  Shake and strain over fresh rocks in a collins glass.
2) Top with Brut Rose or Brut Champagne.
3) Garnish with a strawberry.

- Je T’Aime Brut Rosé -

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You can’t just be having cocktails all night, so spread it out with some nice wine.
This is French sparkling wine that is aptly named Je T’aime (I love you) saves on getting her a card with it on. This wine gives of strawberry and raspberry aromas and leaves a sweet fruit taste in your mouth. This is rather cheap wine that goes well with milk chocolate.

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