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Scrumptious Recipes To Excite Your Senses

Libido-boosting foods are known to stimulate the love senses (smell, taste and touch). Think brinjal, peaches, pomegranates and tomatoes. Our team has curated scrumptious recipes using these ingredients, making sure to take a play on all of your senses.

Some ingredients are rumoured to bring out the romantic in you. But whether it is backed by science or not, these three are sure to set the mood just right.   

Fig, goat’s cheese and walnut muffins  

Makes 12 Muffins • Total Time 45 Min   

2 cups Cake flour
1 tbsp Baking powder
1 tsp salt
3 tbsp honey plus extra for drizzling
1 large egg, whisked  Milk
1 ¼ cups butter, melted
¼ cup plain goat’s cheese, sliced
200g preserved figs, drained and chopped
325g plus extra halved figs for topping
¼ cup walnuts, chopped
3 tbsp thyme, chopped (plus extra for serving)

1. Preheat oven to 180°C.
2. Sift the flour and baking powder and stir through the salt.
3. Combine the honey, egg, milk, butter and half the goat’s cheese.
4. Add the mixture to the flour and baking powder. Stir to combine.
5. Fold through the figs, walnuts and thyme.
6. Spoon the mixture into a greased 12-cup muffin pan to fill 3/4 of each cup.
7. Top each muffin with a halved fig and a slice of goat’s cheese.
8. Drizzle with the extra honey and bake for 20–25 minutes.
9. Serve scattered with fresh thyme sprigs.

Rumour Has It: Figs are rich in amino acids and are said to increase fertility.   

Savoury herbed salmon cheesecake  

Serves 6–8 • Total Time 2 Hour  


For the cheesecake

400g savoury wheat biscuits
¼ cup parmesan or mature cheddar, finely grated
½ cup butter, melted
2 tbsp olive oil
4 leeks, washed and finely chopped
3 tbsp fresh thyme, finely chopped
Salt and coarsely ground black pepper
460g medium fat cream cheese
150ml sour cream or plain yoghurt
½ cup cake flour
3 large eggs
3 tbsp fresh chives, chopped
1 lemon, finely zested
200g smoked salmon fillet, skin and bones removed and flaked into chunks

For serving
1 large fennel bulb, finely shaved
1 packet smoked salmon ribbons
olive oil for drizzling
lemon wedges

Top Tip: Swap the cream cheese for cottage cheese to cut costs.  

1. Preheat oven to 180°C.
2. Blitz the biscuits to a fine crumb.
3. Add the Parmesan or cheddar and the melted butter to the biscuits. Stir to combine.
4. Measure out half of the mixture and evenly sprinkle it over the base of a greased 20cm springform round cake tin.
5. Using the base of a measuring cup, press down on the crumb mixture to form an even 2cm base.
6. Build the sides of the cheesecake base by packing the rest of the crumb mixture against the sides of the tin until it is completely covered.
7. Bake the base for 8–10 minutes. Remove from the oven and set aside to cool.
8. Heat the olive oil in a pan and sauté the leeks and half the thyme until softened. Season and cool.
9. Reduce oven temperature to 150°C.
10. Mix the cream cheese, sour cream or yoghurt, leeks and flour together until smooth.
11. Add the eggs, chives, lemon zest and salmon and mix well.
12. Scoop the salmon mixture into the cooled base. Smooth the top and bake for 50–55 minutes until set. The centre should still have a slight wobble.
13. Remove and cool completely.
14. Using a vegetable peeler, shave the fennel into thin strips and place them in ice water to create a twirly garnish. Keep them in the water until the cheesecake is ready to serve.
15. Serve the cheesecake topped with fennel shavings, smoked salmon ribbons, a drizzle of olive oil and a few lemon wedges.

Rumour Has It: Salmon is loaded with protein and omega 3, which is known to keep your heart (and passion) strong.  

Grilled asparagus on spiced yoghurt  

Serves 4-6 • Total Time 30 Min  

½ cup plain yoghurt
¼ lemon juice cup
1 tsp ground cumin
1 tsp ground coriander
handful dill, chopped (optional)
500g asparagus
glug of olive oil
25g baby leaf mix
30g seed mix

1. Combine the yoghurt, lemon juice, cumin, coriander and dill together in a bowl. Season and spread on a large serving platter.
2. Prepare a hot griddle pan or medium-hot coals in a braai.
3. Break off the chalky ends of the asparagus spears and discard.
4. Toss the asparagus spears in olive oil and season well.
5. Grill the asparagus for 8–10 minutes until they are bright green and charred.
6. Allow them to cool slightly, then arrange on top of the yoghurt mixture.
7. Top with the leaf mix and a sprinkle of sesame or mustard seeds.

Halloumi and asparagus skewers  

Serves 6 • Total Time 30 Min   

1/3 cup basil pesto
1/3 cup olive oil
2 tbsp lemon juice
500g asparagus
400g halloumi
glug of olive oil
chilli flakes (optional)
fresh basil for serving

Top Tip: Exchange the asparagus for a more budget-friendly option like green beans.  

1. Combine the pesto, olive oil and lemon juice in a bowl and set aside.
2. Break off the chalky ends of the asparagus spears and discard.
3. Slice the halloumi into 2cm-thick strips along the length of the block.
4. Layer the asparagus and halloumi on 6 skewers. Aim for 2–3 layers each.
5. Drizzle with olive oil and season, adding chilli flakes if you like.
6. Prepare a hot griddle pan or medium-hot coals in a braai.
7. Grill the skewers until the halloumi is golden and the asparagus is charred and bright green.
8. Serve immediately with the basil pesto dressing and fresh basil leaves.

Rumour Has It: Asparagus is high in vitamin E, which increases blood and oxygen flow around the body.   

Words by Sjaan Van Der Ploeg
Photography: Fresh Living Magazine

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