Love and passion: five options of aphrodisiac dishes to prepare for two

With the arrival of valentines day, the bone lover They seek to enjoy a day full of love and encounter. One of the most common ways to achieve this is to gastronomy, where the flavors are positioned as another moment of pleasure. With lunches or dinners in the form of entertainment, couples look for these moments to find each other.

In this tone, the aphrodisiac ingredients They are ideal for adding a different touch to the preparations. These are essentially those components that arouse sexual desire and which, although they are present in many daily meals, take on this February 14 a particular importance that deserves to be reviewed.

GlobeLiveMedia produces a short guide to aphrodisiac recipes prepared by five top Argentinian chefs. salty and sweet, all fulfill the condition of favoring love and encounter.

Arepas “mattress breaker”by Víctor García (@elgordococina, on Instagram)

“It is a very typical preparation of the Venezuelan coasts and it is said to be aphrodisiac”, introduces the chef.

Ingredients:

-Half a cup of water

-Sal

-Half a cup of flour for the arepas

-Shrimp

-Squid tubes

-Lime juice

-Tomato puree

Mix and dissolve the water, salt and flour. As the dough absorbs a lot of liquid, it is not necessary to add all the flour at once and you should always have a surplus of water available. Once ready, it is kneaded into a ball and lightly crushed with both palms of the hand to form the arepa. Cook the arepas on a griddle and aim for crispy, but not burnt. When they are ready, cover them with a tea towel to keep the heat in while we prepare the filling.

For the filling, boil water in a large saucepan. Put the prawns and squid tubes cut into thin slices. Cook for at least 5 minutes. Once ready, let cool, add lime, salt and tomato purée. Leave to rest in the fridge. Cut the arepas in the middle, as if it were a “pocket” and put the filling.

passion fruit salad, by Rocío Pérez (@eatgirlmdp).

“Intense colors and flavors to share. Four ingredients that contain in their composition Vitamin B6, Potassium and Folic Acid, components with a strong aphrodisiac charge”, specifies the chef.

Ingredients:

– Half a packet of fresh spinach

-Four strawberries

– Media burns

-A handful of cashews, hazelnuts and walnuts (or whatever nuts you prefer)

-A tablespoon of ricotta

For the dressing:

-Extra virgin olive oil

-Balsamic vinegar

-Lemon juice

-A few drops of Sriracha or Tabasco sauce (optional)

-Half a teaspoon of honey

-Half a teaspoon of mustard

-A few drops of soy sauce

-Salt and black pepper

– A pinch of dried parsley

Wash the spinach leaves, dry them with paper towel and cut them “rustically” by hand. Wash the strawberries well and cut them into pieces. Shell the ricotta and season with salt and freshly ground black pepper. Cut the avocado into slices.

In a jar, put all the ingredients for the vinaigrette, cover and shake vigorously until the liquid emulsifies. On a plate put a mattress of spinach and on top the chopped strawberries, the slices of avocado and the walnuts. Spread the ricotta pieces over all the ingredients. Finally, when it’s time to bring it to the table, drizzle gently with the vinaigrette to elevate the flavor to the height of the senses.

Brownie with chocolate ganache and dulce de leche, by Candela Dalle Palle (@cande.dallepalle).

“There is no shortage of ideas to celebrate Valentine’s Day. Preparing a delicious lunch or dinner are plans that show affection for each other and which, in addition, can be prepared with special ingredients related to love,” says the chef.

Ingredients:

-400 grams of 70% chocolate

-220 grams of butter.

– Eight eggs.

-240 grams of brown sugar.

-A spoonful of vanilla essence.

-150 grams of flour 0000.

– Half a tablespoon of baking soda.

-150 grams of roasted nuts.

-200 grams of chopped chocolate.

Melt the butter with the 440 grams of 70% chocolate. Once melted, add sugar and eggs (one at a time). When everything is well incorporated, add the flour and baking soda. Mix well and finally add the toasted walnuts.

Bake for 25 minutes in the oven at 180°C in a buttered mold or with parchment paper on the bottom.

For the chocolate ganache

-300 grams of chocolate

-200 grams of cream

– Quantity to taste of dulce de leche.

For the assembly, place a layer of brownie, chocolate ganache and dulce de leche flakes

Gluten-free option: brownie hearts, by Eli Aguilar (@eliglutenfree).

Ingredients:

-Two eggs.

-50 grams of sugar.

-100 grams of semi-sweet chocolate.

-25 grams of oil.

-180 grams of premix (gluten-free flour mix).

-Two teaspoons of baking powder.

-A teaspoon of honey.

-A teaspoon of vanilla essence.

-Three tablespoons of bitter cocoa.

-Water or milk; quantity needed.

In a bowl, put the eggs, oil, sugar, honey and vanilla essence. Mix well and add the premix with the baking powder, alternating with a little milk or water if necessary. Finally add the cocoa and the previously melted chocolate -it can be melted in a bain-marie or in the microwave-. Mix until everything is incorporated. It should be a fluid but not liquid mixture. Pour into an oiled mold (suggested size: 24 cm x 14 cm) and bake in a preheated oven over medium heat (180°C) for about 20 to 30 minutes. Leave to cool, cut out the hearts and moisten with cold coffee flavored with chocolate liqueur. Decorate with chocolate and granules.

Vegan sweet potato and chocolate mousseby Marysol Viola (@marvegan).

– A sweet potato.

-50 grams of dark chocolate.

-50 grams of bitter cocoa.

-20 grams of black sugar.

-Vegetable milk.

– A pinch of cinnamon.

-Two tablespoons of coconut oil.

– A handful of nuts.

-Half a cup of red fruits.

Steam a sweet potato with the skin on. It must be well cooked. Let cool and peel. Melt the chopped chocolate with two tablespoons of coconut oil in the microwave. Pour the sweet potato into a blender or food processor with the sugar. Liquefy. Add the passion ingredients: cinnamon, bitter cocoa, melted chocolate and coconut oil.

Add, if necessary, vegetable milk to obtain a creamy consistency. Pour into individual verrines and garnish with nuts and red fruits. Leave to rest for an hour in the refrigerator and enjoy.

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