Sexy ood F Machtelt de Vries & Marina Goudsblom
tantalizing recipes
Preface
We believe that good food, really good food, is best enjoyed with someone special. Eating together is the foreplay for the rest of the evening. You can have a lot of pleasure building up the excitement during the course of the meal. You can get to know each other better while you are waiting for the gratin to cook in the oven. After the meal it can be very seductive to pick the tastiest bits out of the salad bowl with your fingers. Do you love to share those final bites too? Combined with good conversation and a beautiful sexy outfit, you have the recipe for a grand evening. Sexy Food is an experience‌ We wanted Sexy Food to be a flirtatious connection between delicious recipes and sensual photography and sought to achieve a titillating collaboration. Together we aspired to create alluring recipes and provocative photography. We have invested a lot of time and love in this book and hope you will savour it. This book is living proof that food can build a friendship. We hope you enjoy cooking these recipes and wish you many stimulating evenings and exciting nights.
Machtelt & Marina
Contents
Menus to set the mood
8
Foreplay
13
Climax
67
Afterglow
121
Special touch‌
175
Index
190
Menus to set the mood Useful tips All recipes are for two people, unless indicated otherwise. 1 tablespoon = 15 ml 1 teaspoon = 5 ml When possible, try to use free-range or organic ingredients.
These recipes can be prepared by anyone. Some are easy to make, while others are more elaborate. Simply follow the steps in the recipes and you should do fine. Sometimes it is tricky to choose the appropriate dish for the occasion, which is why we have made this guide. It will make your choice a lot easier.
The first date is at your place, what will you prepare? King-sized prawns with parsley and homemade aioli . . . . . . . . . . . . . . . . . . . . . 30 Flirty roasted chick(en), with herb butter, lemon and thyme . . . . . . . . . . . . . . . . 99 Banana Tarte Tatin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 154
A very enjoyable evening indeed! Scallops and saffron tartlet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63 Creamy risotto with truffles and assorted mushrooms. . . . . . . . . . . . . . . . . . . . . 93 Campari pie and caramelized orange . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 158
No time to get groceries Small panzanella pies with capers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Barbequed spicy sardines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 Smooth chocolate fondue with Cape gooseberries . . . . . . . . . . . . . . . . . . . . . . 148
Too nervous to cook… Yoghurt and spicy tomato in a little glass. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Hamburger with gooey egg and piquant tomato chutney . . . . . . . . . . . . . . . . . . . 97 Quick frozen fruit ice cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 133
Seducing a lady… Fresh oysters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Fresh lobster with spicy herb butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79 Creamy Limoncello ice cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 137
Seducing a man… Steak tartare . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 A voluptuous roasted entrecote with a sweet balsamic sauce. . . . . . . . . . . . . . . 105 Lime Panna cotta with red fruits, chilli and pistachio nuts . . . . . . . . . . . . . . . . . 123
You need to make up or you want to pamper someone
Raspberry salad with mozzarella and a roasted garlic dressing . . . . . . . . . . . . . . 33 Filet of sea bass and langoustines with a shellfish sauce . . . . . . . . . . . . . . . . . . . 73 Ménage à trois of sweet jam, creamy ice cream and hot coffee . . . . . . . . . . . . . . 162
Cooking for a connoisseur Rocket salad with flambéed figs and Serrano ham . . . . . . . . . . . . . . . . . . . . . . . 47 Grilled filet of tuna with hot wasabi mayonnaise and steamy sea spaghetti . . . . . . 68 Strawberries and cream with ground black pepper and basil oil . . . . . . . . . . . . . 141
Friends are coming over for diner, but they are the padding for the one you really want to impress The best Brown shrimps with a creamy cocktail sauce . . . . . . . . . . . . . . . . . . . . 28 Barbecued Rib-eye with sweet and sour cucumber spaghetti . . . . . . . . . . . . . . 108 Light soufflé with lime and lemongrass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 147
Time to kiss and make up… Cheeky balls with truffles and Parmesan cheese . . . . . . . . . . . . . . . . . . . . . . . . 61 Tagliatelle with morels, pesto and broad beans . . . . . . . . . . . . . . . . . . . . . . . . . 85 Heart-warming fruit with cognac warmed in the oven . . . . . . . . . . . . . . . . . . . . 142
Your new love is a veggie and you want to prepare something verrry scrumptious Cucumber and avocado soup and veggie crisps with a delicious bite . . . . . . . . . . 59 Couscous with juicy pumpkin and Arabian Herbs . . . . . . . . . . . . . . . . . . . . . . . 80 or, open lasagne with a roasted vegetable sauce and Taleggio cheese . . . . . . . . . . 89 Creamy jasmine tea ice cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134
Party time! Lime shots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Barbequed squid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70 Pavlova, the ultimate temptress . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127
A quickie. So eat and make your move Guacamole cream with goat cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 White pizza with potato, mozzarella, egg and oregano . . . . . . . . . . . . . . . . . . . . 94 Mint tea, served hot or cold. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 165
A one-night stand Gravad lax: raw salmon spiced with dill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Take some string and tie it up‌ roast beef with orange and rosemary . . . . . . . . . 102 Fiery dark chocolate mousse with tequila and sea salt . . . . . . . . . . . . . . . . . . . 153
A very enjoyable evening indeed!
These scallops caress your taste buds leaving a taste of the sea lingering on your lips. Dough 55 ml white wine 45 grams butter, in cubes 100 grams flour, sifted
Filling 2 tablespoons butter 1 shallot, finely sliced 1 clove of garlic, chopped 10 scallops, frozen 125 ml crème fraiche 1/4 teaspoon saffron threads 2 eggs 50 grams samphire (Salacornia) salt and freshly ground black pepper
2 deep, single serving oven dishes
Start with the dough. Pour the wine into a saucepan and warm it up gently. Stir in the cubes of butter until they melt. Spoon the flour into the wine, a few spoonfuls at a time. Ensure that the flour is mixed well until you have nice dough. Put the dough in a bowl and refrigerate until firm. Thaw the scallops. Warm the butter in a pan and gently sweat the shallots and the garlic. Increase the heat and add the scallops, searing them briefly. Remove the pan from the stove. Beat the eggs, with the crème fraiche, saffron, a pinch of salt and freshly ground black pepper. Preheat the oven to 180 C°. Grease the oven dishes. Roll out the dough out on a floured counter top and line the oven dishes with the pastry (there will be dough left over). Using a fork, poke holes in the dough and then bake it in the oven for approximately 10 minutes. Remove the baking dishes from the oven. Spoon the scallops into the two dishes and then pour the egg mixture over the scallops. Bake the tartlets in the oven for 30 minutes until they are cooked through and browned. Garnish with samphire sprigs.
Foreplay 63
Scallops and saffron tartlet
Grilled filet of tuna with spicy wasabi mayonnaise and steamy sea spaghetti Save this dish for a very special person‌ It is meant for someone who really loves to eat, a real connoisseur. The evening will be a guaranteed success! Wasabi mayonnaise 1 egg yolk 1/2 teaspoon strong mustard juice of half a lemon 90-100 ml sunflower oil salt and white pepper 2 teaspoons wasabi paste
Hand blender
First make the mayonnaise according to the recipe on pg. 183. Mix the wasabi paste into the mayonnaise. Thin the mayonnaise if needed with 1-2 tablespoons of water (adding more oil will only make the mayonnaise thicker). Sprinkle the sesame seeds onto a deep plate. Season the tuna filet with salt and freshly ground pepper. Dip the sides of the tuna filet in the sesame seeds, pressing firmly so that the seeds stick to the tuna. Heat 2 tablespoons of sunflower oil in a heavy-bottom pan. Sear the tuna on a high flame for 1-2 minutes per side. The tuna should remain pink on the inside. Cook the sea spaghetti according to the instructions on the packet (2 minutes in boiling water). Strain and then mix the cooked sea spaghetti in a pan with 1 tablespoon of sesame oil and 1 tablespoon of sunflower oil.
And then‌ 3 tablespoons sunflower oil salt and freshly ground
Slice the tuna filet into thin strips and lay them on 2 plates. Spoon the wasabi mayonnaise onto the plates and arrange the sea spaghetti next to the tuna.
black pepper tuna filet (400 grams), at room temperature
Climax 68
2 tablespoons sesame seeds 200 grams sea spaghetti 1 tablespoon sesame oil sea salt
Tuna filet should be sliced against the grain to make it even more tender. Sea spaghetti can be purchased at an Organic/Natural Food Shop or via the Internet. You can also use noodles instead of sea spaghetti.
Creamy Limoncello ice cream 250 ml whipping cream 50 grams fine white sugar 100 grams mascarpone
Do you want to seduce a lady? Then this is the dessert you are looking for. Your evening will not fail‌
100 ml lemon juice 150 ml homemade lemon
Place the bowl of the ice-cream maker in the freezer at least 24 hours ahead of time.
liqueur (see page 167) 1 mint sprig, only the leaves
Whip the sugar and the whipping cream until firm peaks form. Mix the mascarpone, lemon juice and homemade lemon liqueur separately. Spoon the mascarpone mixture into the whipped cream with a spatula. Set the mixture into the refrigerator to cool for approximately 1 hour.
Ice-cream maker Remove the mixture from the refrigerator and pour the contents into the bowl of the ice-cream maker. Turn on the machine and follow the instructions of the ice-cream maker. In general, after 25 minutes of churning the ice cream should be ready. Serve the ice cream immediately or store it in the freezer. Garnish with mint leaves. Serve with a glass of homemade lemon liqueur to accompany the ice cream.
This recipe can also be made without an ice-cream maker. When the cream mixture has completely cooled off, put it in a plastic container and place it in the freezer without a lid. Let it freeze for a total of 3-4 hours. After the first 2 hours, mix the half-frozen ice cream with a blender until the mixture is smooth. Place it back into the freezer for another 1-2 hours. Make sure the ice cream does not get too hard.
Afterglow 137
For your eyes only