Stock up on these burners!

Almonds and walnuts – these are excellent snack foods and help you feel satisfied with just a handful. These nuts are a great source of healthy fats which are needed for a harmonious functioning of the body/

Avocados – these green powerhouses contain loads of cholesterol-lowering, heart-healthy monounsaturated fat. Use in salads or replace those fatty spreads with an avocado.

Berries – with so many to choose from; blackberries, raspberries, blueberries and strawberries; these pack a punch of healthy benefits. The darker the berry, the better it is for you.

Capsicums – one of my favourites, red capsicums have high levels of vitamins A and C, but all are naturally fat-free. Great as snacks or cut into dipping sticks.

Eggs – Did you know that those who eat eggs for breakfast lose 65% more weight than those who eat a bagel with the same amount of kilojoules. I always opt for organic and omega-3 enriched googlies.

Hummus – Ranch dressing; this is a calorie bomb (315 or more kilojoules per tablespoon)! Your new go-to dip is hummus.

Milk, Yoghurt & Cheese – Plain low-fat yoghurt provides muscle-friendly protein, while eating reduced-fat cottage cheese is a protein heavyweight.

Salmon – This tasty fish lowers bad cholesterol and boosts your mood with its omega-3 fatty acids. Salmon is also a great source of lean protein and helps your body produce wrinkle-fighting buddies such as collagen and keratin.

This improvement is a result of carotenoids, red, orange and yellow plant pigments that are found in fruits and vegetabls such as carrots, pumpkin, sweet potato, tomato, rockmelon, apricots, mangoes and oranges.

Carotenoids, terpenes and flavonoids (all found in these foods) act as antioxidants to protect against cancer and heart disease also. Of interest is lutein, which is a carotenoid that gets stored in the eye. This is important as it helps prevent two of the most common causes of blindness; cataracts and age-related macular degeneration.

Get that healthy natural glow today and munch away.

Picked warm from a tree, a peach and its sun-kissed flesh is considered reminiscent of a woman’s curves. Their creamy texture, gorgeous colour and their delicious smell are just bonuses really.

Peaches are very high in several minerals including Vitamin A and Vitamin C. Vitamin A is needed for healthy skin lso have a high vitamin C count which makes them something of a fertility drug for your man. Apparently higher consumption results in better sperm counts and less sperm clumping (I’ll let you look that one up).

The peach originated in China and the peach tree was thought to be the “tree of life” among ancient Chinese. Chinese brides today, still carry its blossom in their bouquets to promote fertility.

Why don’t you give this aphrodisiac a go and whip up this amazing dessert?

Grilled Peaches with Vanilla Cream

We all know that the scent of vanilla is sexy and erotic and apparently a powerful stimulant to men. Combined, I am sure that these two ingredients will set off fireworks!

To pack the peaches with punch, you will need:

1 teaspoon fresh lemon juice
1 tablespoon unsalted butter, melted
1 tablespoon (packed) dark brown sugar
1 teaspoon vanilla
2 medium-size ripe but firm peaches;halved and pitted

To make the Vanilla cream, you will need:

½ vanilla bean, halved lengthwise, or 1 teaspoon of vanilla extract
½ cup chilled cream
1½ teaspoons sugar

To prepare this sexy dessert, all you need to do is:

1. Scrape seeds from the vanilla bean with the tip of a knife into a bowl. Add your cream and sugar and beat with an electric mixer until cream just holds soft peaks. Keep this mixture in the freezer while preparing the peaches.

2. Heat butter, sugar and lemon juice in a small saucepan until syrupy. Mix in the vanilla and set aside.

3. Meanwhile, prepare grill to medium-high heat, or turn oven to broil. Arrange your peach halves, cut side up, on a baking sheet and sprinkle the peaches with your syrup.

4. Place the peaches on the grill, sugared side down and grill until tender and slightly charred. This should take about 4 minutes per side.

5. Transfer your peach halves to plates and serve peaches pit-side up and top with vanilla cream.

Enjoy!

According to Wikipedia the “original” casserole made its appearance in the early 18th Century, but used rice that was pounded, pressed, and filled with meats or sweet breads. Casserole cooking as a one-dish wonder became popular in the United States in the 20th Century, especially during the 1950′s.

Beef casseroles need very little in the way of preparation. A few simple steps and then all it needs is some slow, gentle simmering. You will be rewarded with a flavoursome melt-in-the-mouth meal that your loved one will cherish.

Before I share my loved one’s favourite casserole creation, let me share with you some Beef Casserole basics.

1. Cooking times vary depending on the type of beef you use. If you use a chuck or boneless shin/gravy beef, your will need to cook your casserole for about 2 to 2½ hours. If you use a topside, round or blade cut, expect your cooking time to be about 1 to 1½ hours.

2. Cut your beef into even sized pieces – keeping the beef consistent in size (2.5cm-3cm cubes), will give consistency in texture and flavour.

3. Brown the beef well – browning the beef will ensure your dish is rich in both colour and taste. Before browning your beef, pat it dry and drizzle it with a little oil. Don’t forget to brown it in small batches over a medium-high heat.

4. Build up the flavours – just like sex, building up to the moment is important (blushes). Using sturdy, flavoursome vegetables like garlic, onions and carrots; a rich beef stock, wine, tomatoes and herbs will give a gorgeous depth of flavour.

5. Oven time – It’s up to you…over on cooktop. Be sure to use a casserole pot that’s heavy-based and deep-sided. Look for one that can serve both uses.

6. Simmer gently; don’t boil it – You should see small clusters of tiny bubbles rising to the surface as your creation cooks. Be sure to stir it occasionally and adjust the heat if needed.

7. The taste test – when your casserole is done, the beef should be tender enought to fall apart or flake easily with a fork.

So to set the scene; it’s a cold wintery night and your loved one is working late. To warm up you have several ideas in mind and you choose to go with two of them. You decide that a delicious hearty meal served with a delicious glass of Shiraz is the perfect starter to a tantalising evening.

This recipe will get you going.

All you need is:

1 kilo of casserole beef
1 medium onion, diced
2 small celery stalks, sliced
2 small carrots, finely diced
1 tablespoon of plain flour
3 tablespoons olive oil
3 cups of beef stock
¼ cup tomato paste
3 large potatoes, peeled and cut into large cubes
1-2 bay leaves (drief or fresh)
4 sprigs of fresh thyme, rosemary or parsley

To prepare this sensationally smelling masterpiece, you need to:

1. Preheat your oven to 180 degrees celcius. Cut your beef into cubes as recommended above, Season with salt and pepper and add 2 tablespoons of olive oil and mix well. Heat your large frying pan over a medium-high heat and brown the beef in 2 or 3 batches. Remove each batch and place into your casserole dish.

2. Reduce the heat in your pan, add the remaining olive oil and add your onion, celery and carrots and cook for 1-2 minutes stirring occasionally.

3. Sprinkle in the flour and stir until all of your vegetables are coated. Gradually pour in the beef stock and add the tomato paste. Be sure to stir well. Add the potato and herbs and stir until the mixture boils. Add this to your casserole dish and stir to combine with the beef. Cover the casserole disk, place into the oven, and cook until the beef is very tender. I give it a stir every 40 minutes or so and add water if needed to keep the ingredients just covered.

4. Serve with crunchy bread.

This recipe can easily be adapted to create variations. Just keep in mind that all you will need to do is remember that for each kilo of beef you use, you will need 3 to 3½ cups of liquid in total (stock, canned tomatoes etc).

A popular variation that I have made is with baby onions and green olives. To prepare this one, just leave out the tomato paste and add a little more beef stock. Use peeled baby onions in place of diced, omit the potatoes and add a handful of green olives.

You will agree with me that this truly is feel-good food.

Combine that with some of your favourite lingerie and set up a show for your man. Maybe a photo shoot set up with you dancing your sexiest moves while the photographer snaps away will spice up your evening in ways that you can barely imagine.

A sexy Strip tease in the kitchen out of a nice oufit showing off bra, panties and stockings will be sure to get the blood flowing. Sexy stripping amongst the pots and pans satisfies a man’s triggers because if there is one thing that any woman should know, is that men love two things above all else, and that is hot food and and hot sex.

So give your man what he desires and probably doesn’t even know. A slow and sensuous dance on the countertop of the best room in the house. Don’t be afraid to show off your best assets as you writhe and wriggle your way on the cold granite countertops. The best part of the act should be the surprise. Make sure something yummy is cooking in the stove to send out those aromas that start a man drooling from across the house. Then turn up the heat a little bit by calling him in to sit down for some appetizers.

That is when the show can begin. By the time it is over he will be reduced to a quivering mass of jello by watching your culinary gyrations. Don’t know how to strip tease? Well, there are always You tube Tutorials that you can watch that will give you helpful pointers on how to slowly remove your clothing. Or you can just play it by ear and let the inner sexy woman inside you come out. Because if it does not look forced and unnatural the effect is compounded by a major factor.

Choose your undergarments wisely. Make sure they match up nicely and don’t reveal too much at once. Your strip show should last a good long time just like enjoyment of the meal that will follow after the possible fireworks that will happen. Just make sure you make something that requires a LONG cooking time. You may both have a huge appetite to fill in both the food and fun departments.

If you have never heard of chia it is about time that you did because chia can give you more energy than a case of Red Bull,it increases strength and boost long term endurance,promotes dramatic weight loss, and evens out your blood sugar.

What is this amazing superfood? In Mexico and Central America, in the times of the Aztec empire, the only means of communications between tribes was with runners. Prior to the horses which were introduced by the Spanish conquistadors, there were men who literally ran from tribe to tribe to spread news. These men ran through the jungles for days on end with only one food. Legend has it that these men lived on Chia, an ancient herb that is creating big news in nutrition circles around the world.

Chia, which translates from Mayan into strength, is a Mexican native flowering plant that is commercially harvested for its seeds. It is much more common for the sprouts to be eaten like alfalfa sprouts in salads, sandwiches and other meals – but the true secret to unlocking the nutritional treasure chest is to eat the seeds.

Why makes chia such an amazing superfood?

Chia seeds have:

-double the amount ofprotein as compared with any other seed or grain.

-5 times the calcium of milk, plus boron, which is a trace mineral that helps transfer calcium into your bones.

-2 times the amount of potassium as bananas.

-3 times the reported antioxidant strength of blueberries.

-3 times more iron than spinach.

-Copious amounts of omega-3 and omega-6, these essential fatty acids are instrumental in promoting good heart health. One ounce of these power-packed seeds contains more than seven times the amount of omega-3 fatty acid found in a similar portion of wild Atlantic salmon).

While there is more that needs to be studied about the nutritional value of Chia seeds many nutritionists are giving this the thumbs up for bang for the buck power goodness to give you the boost you need to perform!

Chocolate; it is one of the most popular sweets of all time. Why do we love it so much? Following are a a few reasons why it is so popular and why you shouldn’t give it up completely, even if you are trying to shed a few kilos or pounds.

Reason 1: It melts in your mouth and what a sensation that is. We all know that chocolate contains fat and it is the cocoa butter in chocolate which gives it that rich, creamy consistency that also transmits the cocoa’s flavour perfectly. Chocolate also has a melting point that is just a bit lower than our average human body temperature, which gives us that “melt-in-your-mouth” feeling every time you indulge in a piece of chocolate. I often describe this feeling as a true moment of ecstasy (well as compared to another).

Reason 2: It’s the right chemistry! According to a study completed at the University of Michigan in the United States, chocolate contains chemicals called opioids. Opioids are also found in opium, and they serve to dull pain and give a feeling of wellbeing to people who consume them. According to the study, people who eat chocolate produce natural opiates in their brains which soothe their nerves and make them feel good. Interestingly, when the receptors that detect opioids are blocked the chocolate craving is lessened. I am currently reading a great book right now called the End of Overeating – Taking control of the insatiable American Appetite by David Kessler.

Reason 3: Chocolate naturally contains “uppers” like caffeine, phenylthalymine and sugars; which will make your heart pound a little harder, your breathing quicker and will also give you a feeling of alertness. The effect is not dramatic enough to be uncomfortable in most people; it is actually mild enough to produce a pleasant “high,” which is often equated to the feeling of being in love.

Reason 4: Chocolate = love. Women crave chocolate more often than men do and women are also customarily given chocolate as birthday and Valentine’s Day gifts. In my culture, chocolate is thought of as a romantic gift – especially one that you can share with that special someone.

Reason 5: Chocolate really is good for you. Recent studies suggest that chocolate; especially dark chocolate, contains chemicals that lower the risk of heart disease and cancer. The flavanoids and antioxidants in dark chocolate have been shown to make a difference in cardiovascular health. Here lies a great reason to indulge occasionally.

Reason 6: Chocolate is great for your sex life. Ever since the time of the Aztecs, people have believed that chocolate has aphrodisiac properties and it is said that there may be some deeper truth to those old legends. Recent studies have shown that women who indulge in a little bit of chocolate everyday have significantly more sex than women who don’t. I guess this could be because of the brain-soothing chemicals that are found in chocolate, and chocolate encourages the brain to release more of that chemical as it is eaten. Chocolate just makes us feel good and feeling good is a key ingredient to a healthy sex life.

Don’t limit chocolate to just eating it – there are a number of creative ways to use chocolate in the bedroom. Adventurous and playful couples have incorporated it in their sexual play for years. For a sensual treat, make a chocolate fondue and feed your loved one strawberries dipped in the sweet sauce (see a how to prepare this in our archives). Give your loved one some fine chocolates for no reason —I guarantee they will share and show their appreciation later and if you’re not afraid to get a little messy why not play with chocolate-flavoured body lotions and lubricants. Even cleaning up afterwards can be fun.

As much as we all love chocolate it is important to remember not to overindulge in it as it does contain high amounts of saturated fats and sugars that can cause health problems and obesity. However, when this delightful treat is eaten in moderate quantities it can be a miracle food.

It really is hard to come across anyone who doesn’t like some kind of chocolate, be it white, dark, or milk, Hershey or Belgian. So the next time you have to give up something for Lent or are considering taking up a new diet; think twice before giving up chocolate. Not only does it taste good — its health benefits truly give you a great excuse to keep enjoying it.

I thought I would share with you some of my favourite rub and marinade recipes.

Oregano, mint and lemon - this recipe makes approximately 80ml and takes only 5 minutes to whip up.

What you need:

finely grated zest and juice of 1 lemon
dried oregano
2 teaspoons dried mint
2 teaspoons crushed garlic

How to make it:

This one is simple. In a bowl, combine all the ingredients and brush over lamb. Chill for at least 20 minutes before cooking.

Red Wine and Mustard - this recipe will make approximately 300ml and takes 5 minutes to prepare.

What you need:

1 cup dry red wine
2 tablespoons wholegrain mustard
1 tablespoon tomato sauce
1 tablespoon chopped rosemary
1 clove crushed garlic

How to make it:

In a shallow dish combine all of your ingredients. This rub is perfect for beef or lamb, so ensure you coat your meat well; turn it through the rub several times. Chill for at least 20 minutes before cooking.

Thai-style marinade - this recipe will make approximately 1/3 cup and takes about 10 minutes to make.

What you need:

1/4 cup chopped Thai basil leaves
1 tablespoon fish sauce
2 teaspoons palm sugar
1 sliced small red chilli
1 teaspoon sesame oil
finely grated zest and juice of 1 lime

How to make it:

Using your mortar and pestle, pound the basil leaves, fish sauce, palm sugar and chilli. Slow stir through the sesame oil, lime zest and juice. Add this flavour hit to fish, chicken, duck or prawns ensuring that it is well coated. Chill for at least 20 minutes before cooking.

Soy and Honey Marinade - this recipes makes about 150ml and takes 5 minutes to prepare.

What you need:

1/3 cup soy sauce
2 tablespoons warmed honey
1 tablespoon dry sherry
1 clove crushed garlic
1 teaspoon wholegrain mustard

How to make it:

This one is easy! In a shallow dish simply combine all of the ingredients. Add your fish, chicken, duck or prawns and turn to coat. Chill your dish for at least 20 minutes before cooking.

Tandoori Rub - this recipe will make about 1 cup and takes only 5 minutes to prepare.

What you need:

200ml natural yoghurt
2 tablespoons tandoori paste
2cm piece grated ginger
2 teaspoons ground cumin
1 clove crushed garlic

How to make it:

In a bowl, combine all of the ingredients. Brush this delicious rub over chicken and chill for at least 20 minutes. The best result I have had with this rub is leaving it to chill overnight.

Miso and Teriyaki Rub - this recipes makes about 200ml and takes only 5 minutes to prepare.

What you need:

1/3 cup teriyaki sauce
1/4 cup miso paste
2 tablespoon mirin
2 teaspoons sugar

How to make it:

In a bowl just combine all of the ingredients and brush over fish or chicken. Chill for at least 20 minutes before cooking.

Sometimes, the longer food marinates, the more flavour it will absorb. So think ahead and prepare ahead. If preparing ahead of time make sure you cover the meat with foil and keep in the fridge. Always use a shallow dish as this ensures even coverage. Get rubbing cooks!

If you are looking for interesting new foods to sample you really don’t have to travel the world. A huge range of unusual fruit and vegetables are available these days in the most common of shopping strips and supermarkets. I personally like to venture the big fruit and vegetable markets in and around Melbourne and some of the unusual items listed below I have tried and have loved.

Dragon Fruit – this bizarre looking fruit tastes like a cross between a pear and kiwi fruit. The flesh of this fruit is soft inside and contains tiny crunchy black seeds (similar to a kiwi fruit). Do not attempt to eat the hard peel; cut it open and scoop out the sweet flesh. I have used this yummy fruit in fruit salads.

Kohlrabi – a member of the cabbage family Kohlrabi has very sweet tasting flesh that can be used in much the same way as a potato or carrot. Kohlrabi can be eaten raw as well as cooked and is best used in fresh salads or steamed or boioled and served with your favourite meat.

Lychees – one of my personal favourites these spiky little balls are sweet and juicy. The peel is rough but peels off easily. The fruit has a jelly-like consistency and you will find a hard brown seed in the centre that is unedible. Use this in fruit salads, asian style stir-fries; especially pork based or pop them into your mouth as a special treat.

Okra – I found this vegetable to taste a little like zucchini. Grown in tropical and warm temperate climates, Okra is in the same plant family as hibiscus and cotton.If you leave them whole and stir-fry them quickly their texture is crunchy. If you decide to cut them up and boil them their texture is soft and a little slimy. Use this veggie in soups, stews or in ratatouille as a natural thickener. I have used them whole in stir-fries.

Persimmon – the persimmon, or Diospyros kaki (meaning “the fruit of the gods” in ancient Greek) is part of the Ebony family, known for its exceptionally hard black wood that was once used in making piano keys. This fruit can be bitter and chalky if not ripe – kind of like an unripe banana. This fruit when ripe is like a cross between a mango and an apricot. Best used in cakes and slices I have also eaten this fresh on top of my breakfast cereal.

Pomegranate – the Pomegranate tree is an ornamental shrub which produces fruit that has a hard, leathery deep red or yellow rind. When cut open this fruit exposes shimmering translucent kernels. The juicy flesh is tart-sweet and surrounds nutlike seeds that are edible as well as adding a bit of a crunch to the overall texture. As one of my favourite unusual fruits, I often enjoy eating these on their own or mixed into a fruit juice blend. Also looks and tastes amazing as a salad dressing or served with fish dishes.

France is well known as having some of the best food in the world and with this; one of the healthiest diets too.

From beautiful poultry and meat dishes, seafood stews, magnificent cheeses, colourful fruit and vegetables, pastries that are exquisite, a range of breads to soak up your soups and the finest wines to wash it all down – the French really do have it all.

As French is the language of love, this classic Bouillabaisse will guarantee a night of passion.

What you will need:

• 1 kilo/2lb 4oz selection of at least 4 different types of firm white fish fillets (red mullet, snapper, sea bass or monkfish); scaled and cleaned, but not skinned.
• 100ml/3½ fl oz olive oil
• 2 onions, finely chopped
• 1 fennel bulb, finely chopped
• 4 garlic cloves, crushed
• 1.2kg/2lb 6oz canned chopped tomatoes
• 1.5 litres/2¾ pints fish stock
• pinch of saffron strands
• grated zest of 1 orange
• bouquet garni (A bouquet garni is a bundle of aromatic herbs which add flavour to stews and soups) of 2 sprigs thyme, 2 sprigs of parsley and 2 bay leaves, tied together with string.
• 500g/1lb 2oz mussels, cleaned
• 500g/1lb cooked prawns, shell-on
• salt and pepper
• crusty French baguette

How to prepare this:

1. Carefully pin-bone the fish and cut the fillets into bite-sized pieces.
2. Heat the olive oil in a very large frying pan or use a wide saucepan with a lid. Gently fry your onion and fennel for about 15 minutes or until soft. Add the garlic and fry for 2 minutes. Add your canned tomatoes and simmer for about 2 minutes.
3. Add the stock, saffron, orange zest and your bouquet garni and bring to the boil.
4. Simmer, uncovered for 15 minutes.
5.Now it is time to decorate your dining table to set the mood. Candles, gorgeous wine glasses and chill a bottle of beautiful French Rose.
6. Add your fish pieces, mussels and prawns and cover your pan. Simmer for a further 5-10 minutes. This will allow the mussels to open. Discard any mussels that remain closed at this point.
7. Check your seasoning and tada! Your superbly fragrant Bouillabaisse is ready to serve.
8. Serve with some crusty baguette and sprinkle over some fresh parsley.