1 tablespoon Dry yeast
1/2 teaspoon Curry powder
1/2 cup Warm water
2 pinches Parsley
1 1/2 cups Unbleached white flour
3/4 teaspoon Salt
2 tablespoons Oil
1 teaspoon Garlic minced

In a large bowl, sprinkle yeast into water & dissolve. Add the rest of the ingredients in order & beat well.
On a floured surface, knead dough lightly for 5 minutes. Form into a round bread & set aside until its has doubled.
Preheat oven to 350F & bake for 45 minutes till light brown.

1 cup milk
15 whole cloves
15 cardamom pods
2 cinnamon sticks
1 vanilla pod, split
1 cup vanilla frozen yogurt
honey to taste

Place milk, cloves, cardamom, and cinamon in a suacepan. Scrape in vanilla seeds from pod. Heat milk but do not boil. Remove from heat and allow to cool, then refrigerate until chilled. Strain milk into a blender goblet and discard spices. Add frozen yogurt and and honey to taste. Blend until smooth and frothy. Delicious!

2 small medium globe artichokes
½ cup diced onion
1 garlic clove crushed
½ cup diced celery
2 Tbsp. sunflower seeds
1 Tbsp. olive oil
1 ¼ cups cooked brown rice
1 tsp. dried mint
Juice of ½ lemon
2 Tbsp. parsley
½ cup crumbled feta cheese

Remove artichoke stem and discolored bottom row of leaves. Bring 2 inches of water to the boil. Place artichokes in steamer and cover. Steam for 35 min. They should be tender enough to pull leaves out easily. Let cool to room temperature.

Stuffing
Sauté sunflower seeds, celery, onion, and garlic in the oil till the onions are clear. Mix rice with mint lemon and parsley. Remove top leaf cluster from artichokes and remove hairy insides. Be careful not to remove the soft heart just below the hairy bit. Spread out the leaves and stuff with the Passion Pilaf. Cover with feta cheese and cooking in oven at 325 deg. F for 25-min. place on small decorative plates and eat by candlelight.

Artichokes were considered a powerful aphrodisiac especially in France. Street seller had a special cry - Artichokes! Artichokes!

Heats the body and the spirit as well as the genitals.

2 small eggplants
1 small bunch of chives chopped
½ cup diced onion
½ cup diced celery
½ bay leaf (not your local Laurel)
½ granny smith apple diced
½ cup butter
1 sprig parsley
1 garlic clove minced
¼ tsp. powdered mustard

Mix parsley, onion, garlic, celery, bay leaf, mustard, apple, and butter together. Cook for several min. stirs and add flour, mace and curry powder, and cook for another 15 min. add chicken broth and simmer for 45-min. strain into saucepan and remove solids where possible.

Cut the eggplant into slices of equal width (1/2 inch) add the chives to ½ cup of butter at room temp. Cover both sides of eggplant with the mixture and brown on both sides. Top with sauce.

Ingredients:
1 Packet of Strawberries
1 lbs. Sugar
1 tbs. Lemon juice
For the mouse:
125g whipping cream
2 egg yolks
1 tbs. Sugar
Grated nutmeg
1 tbs. Cognac
Several chunks of Dark Chocolate

Halve the strawberries; mix in 1 tsp. sugar and the lemon juice then place in two large champagne flutes, put these in the fudge to chill.

Now your ready to make the mouse: whisk the cream until stiff then put it in the fridge too! Create a Bain Marie by placing a glass bowl over a pan of hot water, add the egg yolks, sugar, a pinch of nutmeg and the Cognac and stir keeping the pan on a low heat, whisk gently until the mixture starts to foam! Once foaming, take off heat and leave to cool for a few minutes.

Fold in the cream from the fridge, pour over the strawberries then finely chop your chocolate and sprinkle over the top to garnish! Delicious!

Ingredients:
6/12 Oysters
200g of Baby Spinach
1 Lemon Knob of Butter 1 tsp. Lemon Juice
White Pepper
Grated Nutmeg
A splash of Champagne
1 tsp. Finely chopped chives

Carefully open the Oysters using an oyster knife (or hammer and knife- this is a bit tricky! But it's worth the trouble!) Tear off the top part of the shell so you are left with the bottom half oyster in tack, try to reserve all juices from the oysters, sieve to remove sand or shell fragments and set aside. Rinse off any bits of shell on the oyster. Put these to one side.

Select the plate to display your fan of oysters on and a little bowl to be placed in the centre of the plate. Wash the spinach and blanch in boiling water very quickly, then plunge the leaves into cold water so that they keep their colour. Fry the spinach in the butter for a few seconds add a splash of champagne, season with salt, pepper, nutmeg and lemon juice then take this off the heat and add the juices you saved from the oysters. You can cook your oysters in the hot sauce for 20 seconds if you prefer but raw oysters are the best for the ultimate aphrodisiac!