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   

Ingredients
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)

Method
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  

Ingredients
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.  

Method
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  

Ingredients
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

Method
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   

Ingredients
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.  

Method
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

The post Scrumptious Recipes To Excite Your Senses appeared first on MyKitchen.

If you are a lover of healthy but also delicious food, this dessert-style breakfast, chia and fig parfaits has your name on it..

SERVES 2 // COOK TIME 10 min

INGREDIENTS
½ cup chia seeds
1 cup double-cream yoghurt
4 figs, sliced
¼ cup roast cashews, chopped
2 tbsp honey

METHOD
1. Mix the chia seeds with ½ yoghurt. Add a little milk if the mixture is too stiff.
2. Layer chia pudding, yoghurt, sliced figs and roast cashews in glasses. Drizzle with honey.

Feel beautiful inside and out with this must-try brekkie. We know that a butternut and chickpea granola may sound a bit strange, but savoury granolas are taking the food world by storm and once you’ve had a taste, there’s no going back!

The post Chia seeds and fig parfaits appeared first on MyKitchen.

Our super tasty, indulgent ham, fig and Brie pizza is a sweet and savoury flavour explosion that will have you leaping for more!

SERVES 4 // COOK TIME 90 min

INGREDIENTS
For the basic pizza dough
3 cups warm water
10g instant yeast
2 tsp sugar
¼ cup olive oil
Pinch of salt
1 kg flour
For the home-made tomato sauce
10 tomatoes, halved
Olive oil, to grease and fry
1 onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
Salt and black pepper
To assemble
1 batch basic pizza dough
1 cup home-made tomato sauce
150g ham, sliced
150g Brie, thinly sliced
8 figs, sliced
300g mozzarella, grated
Handful thyme, leaves stripped
Salt and black pepper
Handful basil

METHOD
For the basic pizza dough
1. Mix water with yeast, sugar, olive oil and salt. Allow to stand for 10 minutes, until frothy.
2. Add flour and carry on mixing until it becomes a sticky dough.
3. Transfer to an oiled bowl and cover loosely with cling film. Let it rise for about an hour, or until it has doubled in size.
4. Knock back and knead for a few minutes before shaping into bases or freezing to use later.
For the home-made tomato sauce
1. Preheat oven to 180°C and grease a baking tray.
2. Place the halved tomatoes on the tray and bake for 35–40 minutes, until cooked down and slightly charred.
3. Fry the onion in a little olive oil until softened. Add the garlic and fry for a few minutes.
4. Add the tomatoes and cook for 10 minutes. Season.
5. Blitz with a stick blender or in a food processor.
6. Store the tomato sauce in the fridge or the freezer until you’re ready to use it.
To assemble
1. Preheat oven to 220°C. Line baking trays with baking paper.
2. Roll out the pizza dough to make 4 medium (or 2 large) bases. Place on baking trays.
3. Spread the bases with tomato sauce and top with ham, Brie, figs and mozzarella, then sprinkle with thyme and season with salt and pepper.
4. Bake for 15–20 minutes.
5. Garnish the pizzas with basil to serve.

We put a little twist on the classic boerewors roll, and came up with sherry boerewors sliders. You must try it for lunch on Sunday!

The post Ham, fig and Brie pizza appeared first on MyKitchen.

Building your meals around what produce is in season means fresher food, and since it’s summer, these coconut cakes with figs and yoghurt are a must!

MAKES 6 // COOKING TIME 1 hour

INGREDIENTS
1 cup coconut sugar or xylitol
¾ cup coconut oil
3 eggs
½ cup milk
½ cup water
1 tsp vanilla essence
1½ cups coconut flour
½ cup almond flour (or any nut flour)
2 tsp baking powder
6 fresh figs, thinly sliced
Double-cream yoghurt, to serve
Honey (optional)

METHOD
1. Preheat oven to 180°C. Grease and line 6 small cake tins, about 6 cm in diameter.
2. Cream together the coconut sugar or xylitol and coconut oil. Then add the eggs, mixing until well incorporated.
3. Add milk, water and vanilla, and mix until incorporated.
4. In a separate bowl, whisk together coconut flour, almond flour and baking powder. Add the dry ingredients to the wet and combine thoroughly.
5. Pour the batter into the cake tins and bake for 30 minutes, or until golden brown. Switch off the oven and allow to cool in the oven for 15 minutes before removing.
6. Arrange the fig slices on top of each of the coconut cakes, add a dollop of yoghurt, and drizzle with some honey if you would like added sweetness.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

For an extra elegant treat at your next summer dinner party, serve these brownie and coconut sorbet sandwiches.

The post Healthy coconut cakes with figs and yoghurt appeared first on MyKitchen.

There’s nothing like a quick and healthy breakfast you can whip in a flash when you’re in a hurry. This granola toast with cream cheese, figs and honey makes the for the perfect start to a work day.

SERVES 4 // COOKING TIME 5 min

INGREDIENTS
4 tbsp low-fat cream cheese
1 tsp vanilla essence
2 slices sourdough rye bread, toasted
4 black figs, sliced
½ cup sugar-free granola
1 orange, zested
2 tbsp honey

METHOD
1. Mix the cream cheese with vanilla and spread onto toast.
2. Place figs on top of toast. Scatter over granola and zest, then drizzle with honey.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Granola toast with cream cheese, figs and honey appeared first on MyKitchen.

Make your mornings sweet with these delicious sesame oats with fig jam. If you can’t find tahini, opt for nut butter of your choice instead.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the fig jam
8 figs
2 cups water
4 tbsp honey
1 tsp vanilla essence
For the sesame oats
3 cups water
1 cup oats
¼ cup vanilla protein powder
1 tbsp sesame seeds, toasted, plus extra to garnish
¼ tsp salt
¼ cup milk
5 tbsp tahini

METHOD
1. Preheat oven to 180°C.
2. For the fig jam, place the figs on a baking tray. Mix water, honey and vanilla essence. Pour over the figs.
3. Roast figs for 30 minutes, until soft. Mash with a fork and add the fig juices.
4. For the sesame oats, place the water, oats, protein powder, sesame seeds and salt in a pot.
5. Cook over medium heat for 5 minutes, stirring constantly until the oats are cooked and creamy.
6. Remove from the heat. Fold in the milk and tahini.
7. Serve the oats topped with the fig jam. Sprinkle with extra sesame seeds.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

The post Sesame oats with fig jam appeared first on MyKitchen.