Aphrodisiac Valentine Day Dinner!

Valentines Day is here and you know you want to do something special but you're just not quite sure what!

We've put together some wonderful ideas for you to really strut your talents to your man.

Any meal you make should include a good dose of aphrodisiacs to help the evening along...

Entree - Goats Cheese and Fig SaladSalade Chevre Figue

Did you know that an open fig is thought to emulate the female sex organs and traditionally thought of as sexual stimulant. A man breaking open a fig and eating it in front of his lover is a powerful erotic act.

This entree takes approximately 15 minutes to prepare! 
  • 4 figs
  • 4 cups mixed baby greens
  • 4 ounces creamy goat cheese, or you could use feta cheese as well
  • 8 walnuts chopped or 4 tablespoons of pine nuts
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar (or champagne vinegar works well)
  • salt and pepper

Wash the figs. For an attractive presentation, cut the fig in four without cutting through the stem, and allow the fruit to fan open.
Garnish four salad plates with the greens and the figs. Place one ounce of cheese alongside the fig, and sprinkle with walnuts.
Prepare a vinaigrette with the olive oil, walnut oil, vinegar and salt and pepper. Pour on top and serve.

Mains - Crispy Barramundi with Basil & Lemon Sauce

Did you know that Basil is said to stimulate the sex drive and boost fertility. It is also said to produce a general sense of well being for body and mind.

The ground seeds of various plants in the brassica family were believed to increase virility. In the case of broccoli its more likely a myth created to get people to eat this bitter vegetable.

Another good reason to eat carrots--believed to be a stimulant to the male. The phallus shaped carrot has been associated with stimulation since ancient times and was used by early Middle Eastern royalty to aid seduction. High vitamins and beta-carotene.


Barramundi fillets

Crumb Topping:
  • 2 cups dried bread crumbs
  • ¼ t old bay seasoning
  • ¼ t garlic
  • ¼ t onion powder
  • Pinch thyme leaves
  • The zest of ½ a lemon
Lemon Butter Basil Sauce:
  • 2 cups butter
  • 4 T fresh lemon juice
  • ¼ cup white wine
  • Handful of minced fresh basil


  1. Brush fillets with extra virgin olive oil then coat them with crumb mixture.
  2. Bake fillets at 375 degrees until they flake easily with a fork about 8 to 10 minutes.
  3. Remove from the oven and drizzle lemon butter sauce over fish and serve immediately.

Salad - Rocket, Radish and Avocado Salad

Rocket seed has been documented as an aphrodisiac since the first century A.D. This ingredient was added to grated orchid bulbs and parsnips and also combined with pine nuts and pistachios. Arugula greens are frequently used in salads and pasta. Today we taken the rocket leaves and created a salad with nuts and avocado for that extra aphrodisiac oomph!

The Aztecs called the avocado tree "Ahuacuatl which translated means "testicle tree". The ancients thought the fruit hanging in pairs on the tree resembled the male's testicles. This is a delicious fruit with a sensuous texture.

Zinc is a key mineral necessary to maintain male potency and pine nuts are rich in zinc. Pine nuts have been used to stimulate the libido as far back as Medieval times.

Mustard is also believed to stimulate the sexual glands and increase desire!!


  • 1/3 cup caster sugar                            
  • 2 tbsp water
  • 1/2 cup walnuts
  • 1 large avocado
  • 3 tbsp lemon juice
  • 100 g baby rocket
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp Dijon mustard
  • 6 radishes, washed and thinly sliced                       

    1. Line a baking tray with foil and lightly oil it. Place sugar into a non-stick frying pan with water. Stir over low heat to dissolve the sugar then increase the heat to medium and bring to the boil. Boil for 5-7 mins until mixture starts to become golden and syrupy. Add walnuts (or exchange for Pine Nuts to add that bit "extra" to the evening!) and cook further 2-3 mins stirring often until the sugar mixture is caramel coloured, toffee-like and coats the walnuts/pine nuts. Turn out onto the oiled foil and leave walnuts to cool.
    2. Cut the avocado in half lengthways and remove the stone and skin. Cut into thick slices then into pieces. Toss with only 1 tbsp of the lemon juice. Combine rocket, avocado and radishes in a serving bowl.
    3. Combine oil, mustard and remaining lemon juice and whisk until smooth. Drizzle over the salad and toss thoroughly to coat. Roughly chop the walnuts and sprinkle over the salad. Serve immediately.

    Dessert - Chocolate Tart with Coffee

    Berries are the perfect foods for hand feeding your lover. "Both invite love and are described in erotic literature as fruit nipples" Both are high in vitamin C and make a sweet light dessert.

    The Aztecs referred to chocolate "nourishment of the Gods". Chocolate contains chemicals thought to effect neurotransmitters in the brain and a related substance to caffeine called theobromine. Chocolate contains more antioxidant (cancer preventing enzymes) than does red wine. The secret for passion is to combine the two.

    Caffeine is a well-know stimulant but remember, too much and it becomes a depressant. Serve small amounts of rich dark coffee in special little demitasse cups. Coffee stimulates both the body and the mind so partake of a little in preparation for an "all-nighter".


    • 125g chilled butter
    • 1 cup (150g) plain flour
    • 1/3 cup (60g) icing sugar mixture
    • 1/4 cup (30g) almond meal
    • 1/4 cup (30g) cocoa powder
    • 1 egg yolk
    • Raspberries, to serve
    • Thin cream, to serve
    • Chocolate custard filling

    • 4 egg yolks
    • 1 tbs custard powder
    • 2 tbs caster sugar
    • 200g dark chocolate, chopped
    • 300ml thin cream
    • 1 cup (250ml) milk


    1. Place the butter, flour, icing sugar, almond meal and cocoa powder in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and process until mixture just comes together. Turn onto a lightly floured surface and gently knead until almost smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
    2. Preheat oven to 200°C. Roll pastry on a lightly floured surface to a 4mm-thick disc. Line the base and side of a 23cm (base measurement) round, fluted tart tin with removable base. Use a sharp knife to trim the edges. Place in the fridge for 15 minutes to rest.
    3. Place the tart tin on an oven tray. Line the pastry with baking paper and fill with rice or beans. Bake in preheated oven for 10 minutes. Remove the rice or beans and bake for a further 5 minutes or until pastry is just cooked through. Reduce oven temperature to 160°C.
    4. Meanwhile, to make the filling, combine the yolks, custard powder and sugar in a saucepan. Add the chocolate, cream and milk and place over low heat. Cook, occasionally whisking with a balloon whisk, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat.
    5. Pour the chocolate custard mixture into the pastry case. Bake in oven for 20 minutes or until custard is just set. Remove from oven and set aside to cool completely. Place in the fridge to chill.
    6. Place on a serving plate. Top with raspberries and serve with thin cream.

    Serve with a lovely cup of coffee!!

    Have a great evening!!!


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