While putting together an elaborate meal does call for a lot of preparation and planning, it’s a great idea to think of your date’s favourite dishes and then try and incorporate them in the meal.
SEDUCTIVE PEACH CHAMPAGNE
1/2 bottle of champagne 1/8 bottled water 1/2 can of peach nectar 1/8 can of orange juice concentrate 1 1/2 tablespoons of peach brandy 1 teaspoon of lemon juice.
Make sure all of the ingredients have been chilled.
Mix the peach nectar, peach brandy, lemon juice and concentrated orange juice in a bowl.
Pour in the water and champagne.
2 envelopes of instant cocoa 2 cups of boiling water 2 ounces coffee liqueur 2 ounces hazelnut liqueur 2 ounces of brandy.
Stir an envelope of cocoa, a cup of boiling water and an ounce of each liqueur and brandy in a mug.
Stir and mix well and do the same with the second mug.
TOMATO CHEESE BREAD
1/4 loaf of French bread 2 1/2 teaspoons of olive oil 1 1/2 teaspoons of basil 4 slices of Swiss cheese Sliced sweet tomatoes.
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Stir the olive oil and basil in a bowl. Slice the bread into 4 slices and the place them on an ungreased baking sheet.
Brush them with the oil mix, then top with cheese and a little tomato, then brush them over with a little more oil mix. Bake for 10 minutes.
1 1/2 ounce package of linguini pasta 3/4 cup of butter 2 tablespoons of lemon juice 4 minced cloves of garlic 3 tablespoons of parsley Shrimp.
Preheat your oven to 400 degrees Fahrenheit or 205 degrees Celsius. Boil water in a large pot and then add pasta and cook for 10 minutes or until ready. Place butter in a baking dish and let it melt in the oven. Add the shrimp, garlic and lemon juice to the melted butter and mix.
Bake for five minutes. Add parsley and mix well.
Then bake for another five minutes. Drain the pasta and pour into a bowl. Add shrimp mix into the bowl and combine well with the pasta.
SIZZLING CHILLI CHICKEN
2 boneless and skinless chicken breasts 11/2 tablespoons of olive oil 1 cup of chopped red or green pepper 1 tablespoon of chilli powder 1/2 cup of chopped onion 1 big tomato chopped in chunks 2 minced jalapenos 7-10 drops of pepper sauce (hot) Salt and pepper (for extra taste).
Rub half of the chilli powder onto the chicken breasts, along with the salt and pepper. Heat the olive oil in a skillet pan and stir- fry the breasts for a few minutes, until it is no longer pink. Remove the chicken and set aside. Place the pepper and onion in the skillet and stirfry until they get soft. You may then add the jalapenos, the rest of the chilli powder and pepper sauce into the pan and cook for a few minutes.
Return the chicken to the pan and cook for several minutes until it is ready. Make sure it is no longer pink on the inside!
FLATTERING ORANGE FUDGE
1 pound of melted white chocolate 1 (8-ounce) package of cream cheese 21/2 cups of confectioners sugar 11/2 teaspoons of orange extract.
Beat the cream cheese into the melted white chocolate until it is well mixed. Beat in the confectioners sugar until it has blended in well. Stir in the orange extract. Pour the mix into an 8 x 8 dish and refrigerate until it has set and chilled. Then cut into squares.
CHARMING CHOCOLATE-CHERRY MOUSSE
1 1/4 cups of whipping cream 1 can of bing cherries (pitted-16 ounce) 1 1/2 tablespoons of cherry brandy 1/2 cup of semi sweet chocolate chips.
Whip the cream in the bowl until stiff peaks form. Save 1/2 of the cream and refrigerate. Drain the cherries and pour a 1/4 cup of the syrup in a saucepan, along with the cherry brandy. Boil the syrup mixture. Place chocolate chips in a blender.
Pour boiled syrup over the chocolate chips and blend until it is very smooth. Scrape the blended mix into the whipping cream and keep folding it in until it has mixed well. Stir in the cherries. Refrigerate for two-three hours.