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Experience
Mind Blowing Flavors
this Valentine’s

with Lovehoney and Chef Adam Kenworthy

As we head towards the first anniversary of COVID restrictions, Lovehoney wants everyone to experience an even more Mind Blowing Valentine’s than usual this year.

We have teamed up with Chef Adam Kenworthy to produce these delicious, aphrodisiac inspired Valentine’s recipes, to help everyone spice things up in the kitchen on February 14th.

Want to take it a step further? We’ve even teamed each recipe with all of the best Lovehoney products to help you take your starter, main, and desert from foreplay to climatic heights, to help you really heat things up this Valentine’s.

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Sexy Salad

Ingredients (serves 2)

Salad

2 Romaine Hearts (roughly chopped)

3 tablespoons hemp seeds

1 Celery

1 English Cucumber

2 Ripe Avocados

Strawberry Vinaigrette

3 Strawberries

2 tablespoons Olive Oil or Grapeseed Oil

1 tablespoon Apple Cider Vinegar

1/8 Cup Water

1/2 tablespoon Sea Salt

Juice from half of a lemon

Instructions

Starting with the dressing, place all ingredients into a blender and blend until smooth.

Halve the avocados, remove the seed and skin leaving the two halves intact but skinless. Thinly slice evenly from tip to tip. Then fan out and spiral the pieces together, creating an Avocado Rose shape.

Use a peeler to take skin off the celery and place on a cutting board, using a knife to thinly slice or shave. Then cut the cucumber lengthwise down the middle, using a spoon to scoop the seeds out. Use a knife to thinly slice or shave.

Add romaine, celery and cucumber to a mixing bowl and combine with the hemp seeds and a large pinch of sea salt. Lightly dress with some of the Strawberry Vinaigrette. Then, place a ring mold on a plate and pack in the salad mixture, before pulling the ring mold off. Place the Avocado Rose on top and drizzle with the extra dressing & hemp seeds over the top to finish.

Enhance your Starter

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Sultry Stir-Fry

Ingredients (serves 2)

2 x Sheets Black Rice Ramen

1 cup Shiitake Mushrooms

1 Eggplant cut in half lengthwise then cut into ½ inch pieces

3 cups Cauliflower steamed

1 cup Broccoli

1 Bok choy

2 teaspoons fresh ginger (minced or grated)

2-3 cloves garlic (minced)

1 tablespoon finely chopped Cilantro

1 tablespoon Soy Sauce

2 x red chilli finely chopped

Instructions

Heat saucepan to a high heat with oil. Add all of your chopped vegetables into the pan with a little salt sprinkled over the top. Once they start to turn golden, add minced garlic, ginger and chilli and reduce heat to medium.

Get a pot of boiling water going, adding salt to the water. Once it hits boil, add in the black rice ramen. Once the noodles are soft, use a knife to help break them apart. In a separate small bowl, mix soy sauce with lemon to create a simple sauce.

Plate with noodles first, loading all the vegetables over the top. Finish with the sauce, extra chillies and chopped cilantro on top.

Ready for the Main Event

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Climactic Chocolate Sphere

Ingredients (Makes six mini Chocolate Spheres)

Chocolate Mousse

1 cup chickpea liquid

5 oz dark chocolate

1/2 tablespoon sugar

1 tablespoon maca

1/2 tablespoon vanilla extract

Chocolate Ganache

3 oz dark chocolate

2 tablespoon coconut cream

1 tablespoon butter

Generous pinch of salt

Blueberry compote

2 cups blueberries

3 tablespoon water

1/4 cup sugar

2 tablespoon lemon juice

Instructions

Starting with the mousse, use an electric mixer or hand whisk to whip the chickpea liquid for 7-10 minutes. Then, melt down the chocolate and add the vanilla extract and maca. Place the chocolate mixture to the side to cool down, before gently folding into the whipped chickpea liquid. Place into a freezer bag when finished and put in the freezer.

For the ganache, mix together the coconut cream, butter and salt until smooth. Then, using 12 round silicone molds, spread the ganache inside half of each mould before placing into the freezer for 3-5 mins. Once they start to set, use your fingers to ensure the chocolate covers the entire half of the mold, while making sure to leave a hole at the bottom of 6 - this will be where you insert the filling later.

Place the molds back into the freezer to set hard. Once the pieces are all set, remove from the molds. In a medium hot pan, place 2 half spheres down at a time for 1 second. Next, place them together and use your finger to spread the melted chocolate on the seam to help the halves bind. Repeat until 6 spheres are formed, ensuring each one has a hole at the top. Leave the spheres to rest in 6 of the molds, and place into the freezer.

For the blueberry compote, add blueberries, water, sugar and lemon juice into a sauce pan on a low heat for 10 minutes. Cool and store to the side.

Take the mousse mixture out of the freezer, allowing it to thaw if frozen. Spoon mixture into a piping bag, followed by a layer of blueberry compote.

To plate, put a large dollop of the blueberry compote onto the center of a plate. Press down with a spoon to create a nest for the sphere. Place sphere onto the nest, and pipe mousse mixture inside each hole..

If desired, heat up the compote and pour over the top, to open the sphere and have it fall apart.

Indulge in Pleasure

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