Valentine’s Day recipes for aphrodisiac-infused treats to get you in the mood for romance

Make Valentine's Day extra special by serving up these delicious, date night dishes designed to spark romance.

These aphrodisiac infused recipes are super simple to make, so you won’t have to spend hours slaving in the kitchen. Which can mean only one thing- more quality time with the one you love.

There are few things more indulgent than a dark, ultra-rich layer cake. Chocolate contains Phenylethylamine—a stimulant that elicits excitement and a sense of well-being and our recipe will certainly give you the feel-good factor.

Then you can shake things up with our Love Potion cocktail – a strawberry and vodka infused delight, that when served over ice will make pulses race.

Chocolate layer cake

Ingredients (Serves 10-12)

  • 400g plain flour
  • 480g caster sugar, sifted
  • 2 ½ tsp bicarbonate of soda
  • ½ tsp cream of tartar
  • 90g cocoa powder
  • 280g soft butter (with a little extra for greasing)
  • 400ml of milk
  • 8 drop of vanilla essence
  • 4 medium eggs

For the buttercream icing

  • 700g Icing sugar, sifted
  • 500g Cocoa powder, sifted
  • 250g Soft butter
  • 4 drops of vanilla essence

To decorate, a large handful of berries (strawberries, raspberries, red currants and cherries) and rose petals (optional)


Rock oysters with chilli and ginger

Ingredients (Serves 2 as a starter)

  • 6 fresh, shucked oysters
  • 2 cloves of garlic, minced
  • 10p sized piece ginger, finely chopped
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • 2 spring onions, finely sliced
  • 1 red chilli, finely chopped
  • 2 tbsp sesame oil


Love potion

Ingredient (Makes 2)

  • 60ml Vodka
  • 20ml sugar syrup
  • 20ml Grenadine
  • 4 large ripe strawberries, plus one to decorate
  • A large handful of crushed ice


Rose harissa Fillet steak with black garlic butter

Ingredients (Serves 2)

  • 2 fillet steaks (around 150g each)
  • 2 tbsp rose harissa paste
  • 15 ml of oil for frying

For the butter

  • 2 cloves of Black garlic, minced
  • 2 tbsp salted butter, softened

For the salad

  • 6 Asparagus spears, woody ends trimmed
  • 2 tbsp pomegranate seeds
  • 1 tbsp pine nuts
  • Salad leaves
  • 2 ripe figs, slice
  • 1 tbsp french dressing



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