Foreplay Setting the scene: Seabass Ceviche. This is the time to lay a sea-blue table cloth … [See the full recipe...] about Seabass Ceviche
Sex and food go hand in hand
Sexy Recipes for Lovers
Here at RedShoes12 you will find sexy food recipes for lovers, enticing cocktails, aphrodisiac foods to start your sexciting meals, seductive dinner recipes and sumptuous desserts. Together with breakfast, brunch and picnic ideas that are sensual and unmissable.
Lets get ROMANTIC with FOOD...
Redshoes12 is a lovers romp through a Gastronomic Wonderland
Sexy Aphrodisiac Food Recipes for lovers, Recipes to seduce and entice, grabbing aphrodisiacs and fusing them to superb dishes, cocktails to shake and share, breakfasts to bring lust and romance to every morning. This is a master class (or mistress class!) in erotic cookery.
The recipes unfold with the seasons and are presented with essential hints to highlight the desire and set the scene for some steamy after eating adventures. Here food is the passion, arousing every sense.
Food is an entirely sensuous pleasure: erotic, provocative and lusty.
Let’s cook, eat, drink, make love and, above everything else - have fun with Sexy Aphrodisiac Food Recipes...
Seductive Dinner Menu
Starters - foreplay
Into a bowl put 1 large ripe avocado, stoned, peeled & chopped into bite sized chunks. Season with salt, plenty of freshly ground black pepper & the juice from ½ a lime. Toss well to coat the avocado & keep it fresh.
Take 1 small dressed crab & scoop out the crabmeat (keeping the shell) into the avocado mix & gently turn it all to blend together.
Empty 200ml of crème fraiche into another bowl & add the juice from the other half of the lime, 2 tspn chopped dill, 1 red chilli, finely diced & ½ tspn caster sugar. Mix together well & then tip this into the empty shell.
Serve the crab shell in the centre surrounded by Chinese spoons of crab & avocado. Garnish with wisps of dill, wedges of lime, coriander & rocket.
The main Event
Steak Skewers with melted Stilton
Cut length ways 2 long red bull horn sweet red pepper (corno di toro). Brush with olive oil & season with salt & pepper. Heat a griddle pan on high & char the peppers on both sides. Keep warm while you prepare the meat.
Cut 2 x 6oz fillet steaks into roughly 3cm cubes & thread the steak onto 4 small skewers. Season with salt & griddle the skewers on a high heat, turning carefully to seal all sides. Cook for 3-4 minutes for rare, 5-6 minutes for medium.
In a small bowl melt 150g Stilton in the microwave for 2-3 minutes.
Arrange some crispy green lettuce & radicchio lettuce both roughly torn on a suitable platter. Lay the 4 halves of pepper on top & place a steak skewer in each. Drizzle the skewers with melted Stilton & serve. The cheese will undoubtedly drip down your chin so somebody will have to lick it off!
Champagne Truffle Chocolate Fondue
Melt 10 chocolate champagne truffles in a small chocolate fondue set bowl.
Arrange 2 handfuls of strawberries & 2 handfuls of marshmallows around the fondue put.
Dip the strawberries & marshmallows alternately into the melted chocolate using fondue forks & feed each other.
Each delicious strawberry savoured with a chilled sip of Taittinger Prestige Rosé champagne.
And so to complete this month's menu...
THE MAIN EVENT
The Main Event Moroccan Lamb with Medjool Chutney. Setting the scene: Close the curtains … [See the full recipe...] about Moroccan Lamb with Medjool Chutney
A SWEET AFFAIR
Just Deserts Setting the scene: Truffle Honey Figs. Take a large ramekin or similar bowl … [See the full recipe...] about Truffle Honey Figs
The Morning After Setting the scene: Brioche French Toast with Summer Berries. Bright … [See the full recipe...] about Brioche French Toast with Summer Berries
Food photography and digital manipulation by Helen Ives