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Privacy NoticeMake 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
This showstopper is perfect for date night
(Image: Clive Shalice)
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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) Method Preheat the oven to 220C/200C fan/gas 7. Grease and line with parchment paper 4 x 20cm cake tins. To make the sponges. Mix together all the dry ingredients in a large bowl. Add the softened butter and the milk (a little at a time) and use a hand mixer on a medium speed setting to beat the mixture until smooth. Add the eggs one at a time and beat in (with the hand mixer on a high speed setting) for one minute. Pour the mixture into the prepared cake tins and bake for 20-25 minutes. Test the sponge is cooked by inserting a skewer into the centre and if it comes out clean it’s ready. Once the sponges are cooked, allow them to cool in their tins for a couple of minutes, then turn them out onto a cooling rack to cool completely. To make the butter icing, cream together the butter, icing sugar and cocoa powder. Add the vanilla essence and a couple of drops of milk and beat until you get a smooth, glossy and spreadable constituency. Sandwich the sponges together with a thick layer of buttercream icing. Use the remaining to ice the sides and top. Decorate with the berries and rose petals if using. Rock oysters with chilli and ginger
Oysters are famous for their powers of seduction
(Image: Clive Shalice)
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 Method To make the dressing, mix all the ingredients together in a small bowl. Drizzle over the oysters with a squeeze of lemon and serve immediately. Love potion
This cocktail is easy to make and even easier to drink
(Image: Clive Shalice)
Ingredient (Makes 2) 60ml Vodka 20ml sugar syrup 20ml Grenadine 4 large ripe strawberries, plus one to decorate A large handful of crushed ice Method Muddle strawberries in a cocktail shaker with half the ice. Add the vodka, sugar syrup and grenadine. Shake well. Strain over the remaining ice and garnish with a heart shaped strawberry. Rose harissa Fillet steak with black garlic butter
Add heart shaped butter to steak for a romantic twist
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 Method Start by making the butter. Combine the butter and garlic together until smooth. Divide and shape into hearts with a teaspoon. Wrap individually in clingfilm and chill in the fridge. Bring a pan of salted water to a boil and set a bowl of ice water nearby. Add the asparagus to the boiling water and blanch for 1 minute. Transfer to the ice water for 1 minute, then drain. Divide the salad ingredients between two plates and dress with a little dressing. Arrange the asparagus spears on the plates. Brush the rose harissa paste over both sides of the steaks and allow to marinade at room temperature for 10 minutes. Heat the oil in a frying pan over a high heat. Add the steaks. Turn frequently until beginning to colour. Fry for about 3 minutes for rare, 5-7 for medium. Place the hot steaks on top of the salad and add the black garlic butter and allow to melt, serve immediately. READ NEXT: To read the very best of today’s OK! content from breaking news to Royals and TV – CLICK HERE 21 jaw-dropping revelations from Harry’s explosive memoir Spare 30-minute veggie meals on a budget that you’ll want to Instagram instantly Kelly Brook shares how to make your favourite takeaways for under 600 calories For all your daily celebrity news and gossip, sign up to OK!’s newsletter – CLICK HEREStory SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
