Scandalous Fig & Chèvre Canapés

When you take the voluptuous shape, the sweet dark flesh with its honey scent and the unique texture on the tongue of a ripe fig into consideration, I don’t think I need to convince anyone of the aphrodisiac qualities.

The fig is one of the first recorded scandalous fruit. The ancient Greeks thought figs were sacred and associated them with love and fertility. The Romans believed figs were a gift from the god of intoxication, Bacchus. Adam and Eve covered themselves in fig leaves in the Garden of Eden making some scholars believe that the forbidden fruit was actually a fig and not an apple.

Curvy temptress Cleopatra loved figs and when she decided to take her own life they were a part of her last luxurious meal. Come to think of it, if I were given the choice of a last meal, it would also include fresh figs, along with camembert and honey, but…I digress.

Legend has it, that eating a fresh fig while naked in front of a woman is at the top of the list for performing an erotic act. So if you ever run out of ideas of what to feed your lover in bed, go forth, and feed them figs.

Try this exotic recipe to WOW your partner, or your guests at a cocktail function:

Fig & Chèvre Canapés

(Chevre is French for Goat's cheese)

INGREDIENTS

• ½ kg fresh figs

• 100g fresh baby rocket

• 250g honey flavoured chèvre

• 1 slice of prosciutto, cut into thin strips

METHOD

Rinse, dry and remove the top from the figs. Make 2 deep cuts into the fig perpendicular to one another, then pipe a half teaspoon of chèvre into the opening.

How to prepare and devour an artichoke

Because the artichoke was considered an aphrodisiac in the 16^th century (and still is today), it was reserved for men only, as it was thought to enhance sexual power. It was considered a scandalous adventure for any woman.

But whether or not you believe in the romantic power of the artichoke, eating an artichoke is an extremely sensual culinary experience.

Ingredients

• 2 large fresh artichokes
• 1 cup (226.8g) unseasoned bread crumbs (you can use gluten-free if you like)
• 1/4 cup grated fresh parmesan cheese (optional)
• 1 cup fresh parsley leaves - chopped
• 1 large (or two medium) fresh garlic cloves
• A drizzle of olive oil
• Salt and pepper to taste

Method

Rinse and dry each artichoke. Remove the toughest outer leaves along the bottom. With kitchen shears (or scissors) cut the tips of each (except the tender inner leaves) leaf. With a sharp knife slice off the top of the artichoke and the stem (leaving just a short stump so it can easily sit upright in the pan).

After you've cleaned and cut them, you can steam them at this point, but this is so much more of a culinary experience.

Finely chop parsley and garlic and mix with the bread crumbs. Add parmesan if you like. Season with salt and pepper.

Spread apart each row of leaves and fill with the bread crumb mixture. Once filled, set them in a pot just big enough to hold them up. (Three is easier than two). Fill the pot with water reaching almost to the top of the bottom row. (This is why you can't cut the whole stem off - you need some height). Add a slice of lemon to the water to keep them green.

Drizzle each row with some extra virgin olive oil - making sure to drizzle the oil into the 
breadcrumbs.

Cover and simmer for about an hour or until the leaves are tender and you can easily pull one out.

Remove when done and place on a plate with a bit more olive oil, seasoned with salt and pepper for dipping.

Getting to the heart

Only the inside of the leaves get eaten. So take a leaf, hold it from the cut tip and simply scrape the flesh inside between your teeth.

This is not the most lady-like maneuver, which is why eating them should rather be enjoyed at home alone – or with your lover.  The inside of the leaves are tender enough to eat whole. And when you get to the core, you'll see it covered with lots of gritty hairs, which should obviously not be eaten! Pull out the hair to reveal the heart of the artichoke - tender enough to slice with your fork. It's the best part.a whole artichoke. It might seem a little intimidating at first if no one has shown you how to prepare and eat them. But the leaves are moist and tender once roasted, and the heart is by far the most delicious part of the entire process and totally worth the effort.

Roast Beetroot Tapenade

The beets in this recipe have an incredible aubergine colour and gorgeous flavour that’s enough to lift anyone's spirits.

According to a study published in the Journal of Applied Physiology in 2010, researchers found out that drinking beet juice balances the oxygen use that allows your body to tap in on your energy and stamina wisely. The reason for this is because the nitrates found in beet juices make it easier for oxygen to get into your muscles and allow you to breathe.

Roast Beetroot Tapenade

Add this spread to sandwiches instead of butter or mayonnaise, use it as a dip for crackers and vegetable sticks, serve it with bruschetta or even just as a beautiful appetizer.

INGREDIENTS

• 1 can butter beans
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 4 cloves garlic, minced
• 1/2 cup roasted beets, chopped
• 1/2 teaspoon cumin
• Salt and pepper
• Paprika
• 1 tablespoon olive oil

METHOD

Put all ingredients (except olive oil), in a food processor, adding salt, pepper, and paprika to taste. With the food processor still running, drizzle in olive oil and blend until well combined.

If you want a smoother texture, add a bit of water. For more flavour, add more spices.

Note: To roast beets, place on a baking sheet or wrap in aluminium foil and bake in a 180-degree oven for 30 to 45 minutes. Remove and once cool, peel off skins and chop into chunks.