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Going on a Date ? Wanting to spice up your relationship ? Entertaning, a "new" Man / Woman in your life, ? Or Rekindling an old Flame ? Or just wanting a Romantic evening in ? Whatever your reasons,... Theres no better way to show effection & Love with Food !
Blessings Coolwaters,.... Assistant Manager | language=javascript>var bMB=true;</SCRIPT> <NOBR> First </NOBR> <NOBR>Previous </NOBR> <NOBR>2-5 of 5 </NOBR> <NOBR>Next </NOBR> <NOBR>Last </NOBR> <NOBR> Delete Replies </NOBR> |  | Reply
| | Lovers salad �?Insalata degli innamorati |  | | | | Prepare this gluttonous delight in advance so that you have plenty of time to get ready for your romantic tête à tête. Red rose, sparkling wine and a little immagination will do the rest.<T> | |  | Serves Two
 1 avocado
300 g shelled, boiled shrimp, fresh or frozen
2 celery hearts diced
4 walnuts, shelled
mayonnaise ketchup
cream | | Lovers salad �?Insalata degli innamorati | |
| | | | | Halve, skin, remove the pit stone and dice the pulp of the avocado into small pieces. Drop the shrimp into boiling water for 30 seconds and cool. Put the avocado in a bowl with the shrimp, the celery and the chopped walnuts. Dress with a pink sauce obtained by mixing 4 tbsp. of lemon mayonnaise with one tbsp each of ketchup and cream.
Fill the avocado halves with the mixture and refrigerate until ready to serve. | | | © 1998-2006 Marina Malvezzi. All rights reserved. | | | Reply
| | Casanova’s Macaroni |  | | | Two hundred years ago Italy’s most famous lover died. We would like to give a few excerpts from his autobiography: Story of my life.
"The principal occupation of my life has been the cultivation of the pleasures of the senses�?
"I have also loved good cooking and all the things that excite my curiosity"
"I love strong tasting dishes: macaroni prepared by a good Neapolitan cook."
The intense tastes and smells of these dishes keep his memory alive. We dedicate a special evening to the man who loved and was much loved. The king of pleasure! | | 
Giacomo Casanova | Serves Two
 50 g salted anchovies
50 ml olive oil
red chili peppers
250 g canned peeled tomatoes
50 g stoned black olives
1 teaspoon tomato purée
200 g macaroni or bucatini
salt | | Casanova’s Macaroni | |
| | | | | Wash and bone the anchovies. Fry the chopped red peppers and the anchovies in the olive oil, pressing on the anchovies with a fork to break them up. Add the tomatoes, the olives and tomatoe paste, mix and cook on low heat. Dress the pasta cooked al dente with this particular sauce.
Some experts maintain that in 17th century Venice, macaroni were gnocchi, but since the recipe comes from a Neapolitan cook, we favour the macaroni thesis. | | | © 1998-2006 Marina Malvezzi. All rights reserved. | | | Reply
| | Lobster Vahiné �?Aragosta alla Vahiné | | | | The first Europeans to arrive in Polynesaia were absolutely enchanted by the welcome that they received.
One of them, Etienne Marchand, writes in his diary in 1791: "A large number of beautiful young women came towards us in their canoes. Their looks and inviting manners left no doubt as to their intentions, confirmed by their men folk who were interpreting".
They were beautiful women with light skin and long black hair held by a crown of flowers, wearing cocco fibre skirts. They came towards the strangers swaying and singing sweet songs, offering flower garlands to the men.
The gentle vahiné chose their men in a funny way; they would lift him up into their arms and if this was agreeable to them they would lead the man into their faré.
Surrounded by luxuriant nature and splendid women the sailors were loth to return home, but amongst the many pleasant memories they took with them was the lobster prepared by the vahiné after the pleasures of a particularly happy day for all the senses. | |  | 
1 lobster
2 1/2 cups fresh lime juice (lemon will do)
1 tbsp parsley and chopped ginger
Tabasco | | Lobster Vahiné �?Aragosta alla Vahiné | |
| | | | | In the absence of a vahinè to prepare your lobster for you ask the fishmonger to remove the pulp of a good lobster from its shell.
When you get home place the pulp in a bowl and cover with the lime juice.
Add the spices and leave in the refrigerator for 12 hours until the lobster has cooked in the lime marinade.
When you serve it cut it into slices and sprinkle with Tabasco sauce, according to how strong you like it.
If you prepare it early in the morning it is ready by evening. | | | |
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