Monique's Sexy Recipes - Chilled chocolate Raspberry Souffle

Monique's Sexy Recipes
Chilled Chocolate Raspberry Souffle'

Raspberries, are sexy!! An end of Summer mid Fall fruit, so deliciously sweet and rich in anti oxidants combined with decadent chocolate is sure to make a mouthwatering dessert!!

Serves 6

• 150g dark chocolate about 50 per cent cocoa
• 3 medium organic eggs
• 200ml whipping cream

• 1 tbsp kirsch or other fruit liqueur (optional)
• 15g sifted icing sugar plus extra for dusting
• 300g raspberries

1. Have ready 6 x 150ml ramekins or individual pots. Break up the dark chocolate and separate the eggs. Gently melt the chocolate in a large bowl set over a pan containing a little simmering water. Leave this to cool for a few minutes, then beat in the egg yolks and then gradually whisk in the cream, liqueur if including, and the icing sugar.
2. In a large bowl, whisk the egg whites until stiff using an electric whisk. Fold the whites into the chocolate base in two or three goes.
3. Drop a third of the raspberries into the ramekins (about 4 in each). Pour the chocolate mixture over, filling them to the brim – this is easiest using a jug. Set the ramekins on a tray, loosely cover with clingfilm and chill for several hours or overnight until set.
4. To serve, decorate the tops with the remaining raspberries and dust with icing sugar.

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Monique's Sexy Recipes: Sexy and Seductive Peach Bellini Cupcakes

Monique's Sexy Recipes

Sexy and Seductive Peach Bellini Cupcakes



Is there any other fruit more seductive than a peach? No! Combining the mouth watering prosecco with the sweet and juicy peach into a bite size moisture of love is Sexy!





Makes 18 Cupcakes





Cupcake Recipe



1 1/2 Cups Cake Flour

1/4 Cup Corn Starch

1 Tablespoon Baking Powder

1 3/4 Cups Powdered Sugar

1 Cup (2 sticks) Unsalted Butter (room temperature)

1 1/2 Cups Egg Whites (approximately 11 large eggs)

3/4 Cup Prosecco

1 Teaspoon Almond Extract

1 Drop Red Food Coloring

3/4 Cup Peach Jam



Vanilla Buttercream Frosting Recipe

Adapted from Wilton Buttercream Frosting





1/2 Cup Solid Vegetable Shortening

1/2 Cup (1 stick) Unsalted Butter (room temperature)

1 Teaspoons Vanilla Paste

4 Cups Sifted Confectioners’ Sugar (approximately 1 pound)

2 Tablespoons Milk



Directions

Cupcake Recipe

Preheat oven to 350 degrees Farenheit.



Sift flour, corn starch and baking powder to ensure that they are mixed thoroughly.



Cream sugar and butter together until mixture is light yellow in color and mixed thoroughly.



Add 1/2 of the egg whites to sugar and butter mixture (scrape down sides as necessary).



When combined, add 1/2 of the flour mixture.



Mix until smooth and add the rest of the egg whites.



Add Prosecco, almond extract and the balance of the flour mixture. Mix until smooth.



Add 1 drop of red food coloring and continue to mix until mixture is evenly colored.



Pour into paper cup liners about 2/3 full.



Bake for 15 – 18 minutes or until a toothpick inserted in the middle comes out moist but clean.



Let cool completely before decorating.



Buttercream Icing Recipe

Add shortening and butter to a large bowl (preferably in a stand mixer) and cream together.



Add vanilla paste and continue creaming.



Gradually add the sugar to the shortening and butter mixture. This will definitely require scraping the sides of the bowl several times as the sugar is added. It’s also helpful if you stop the mixer when adding the sugar. This will keep the sugar in the bowl and not blowing all over you.



Once all of the sugar has been added, the icing will look dry (this is normal). Add the milk and beat until icing is light and fluffy.



Assembly of Cupcakes

Fill a pastry bag, with medium round or star tip attached, with peach jam.



Insert tip deep into the cupcake and squeeze pastry bag while lifting it at the same time.



If you don’t have a pastry bag or really want to put a lot of peach filling into the cupcakes, scoop out a small hole in the top of the cupcake and spoon the jam into the cupcake.



Pipe icing on top of the cupcake to finish.



**Please note: these cupcakes are a little drier than what you are probably used to. This is due to the egg whites in the batter (which are a drying agent). They are still moist, but they are not like a boxed cake mix and super moist.







Disclosure: the above recipe adapted from http://en.petitchef.com. Image source google and reflects actual recipe.

Monique's Sexy Recipes - Blacke Eyes Pea Shrimp Salad

You will smack your lips with this simple but flavorful recipe....It's all in the dressing!!!

Black Eyed Pea Shrimp Salad







Ingredients:



1 large tomato

2 celery stalks

1/2 large green pepper

1/2 small red onion

1/4 cup fresh cilantro

1 cup black eyed peas, cooked

7-10 large shrimp, grilled

For the Dressing:



1 TBSP extra virgin olive oil

2 TBSP rice wine vinegar (you can use white wine, apple cider, balsamic…)

1 TBSP fresh lime or lemon juice

3/4 tsp salt

1/4 tsp black pepper

1 tsp sugar (or sweetener of choice)

Directions:



Chop all ingredients (excluding the black-eyed peas) into small pieces of roughly the same size. In a large bowl, combine the dressing ingredients and whisk with a fork until well combined. Toss in veggies, beans, and shrimp.

Image source: google. the above image reflects actual recipe. The above recipe adapted by livelaugheat.com

Monique's Sexy Recipes - Mustard Glazed Beef Steak Salad

Mustard Glazed Beef Steak Salad


Ingredients

PAM® Original No-Stick Cooking Spray
1 pound boneless New York strip beef steaks
2 tablespoons Gulden's® Spicy Brown Mustard
1/4 teaspoon coarse ground black pepper
1 pkg (9 oz each) torn mixed salad greens
12 cherry or grape tomatoes, cut in half
1/2 cup light Italian dressing
1/4 cup crumbled blue cheese
4 slices (3/4 inch thick) French bread


1.Preheat broiler. Spray rack of broiler pan with cooking spray. Place steaks on rack.
2.Spread half of mustard over top of steaks. Broil 4 inches from heat 10 minutes or until browned. Turn steaks; spread with remaining mustard and sprinkle with pepper. Broil 5 minutes more or until medium done (160°F). Remove from broiler. Cover with foil; let stand 5 minutes.
3.Divide salad greens between 4 shallow salad bowls. Top with tomatoes and drizzle with dressing. Cut steaks diagonally across grain into thin slices. Top salads with steak; sprinkle with cheese. Serve with bread slice.




Monique
ShesDaily.com


Disclosure: the above recipes is for informational purposes only. Recipe adapted by readyseteat.com - Image source google. Image reflects actual recipe.

Monique's Sexy Recipes: Arugula, Avocado, and Asparagus Salad

Arugula Avocado Asparagus Salad
This recipe contains 3 foods known to be aphrodisiac by the ancients and by adding the basil vinaigrette it embraces the sensual feeling

Ingredients:

• 1 bunch arugula, or 5 ounces baby arugula, washed and spun dry
• 1 avocado
• 1 bunch pencil asparagus, steamed for 3-4 minutes
• Juice of ½ lemon
• 4 tablespoons toasted pistachio nuts
• For the Basil Vinaigrette:
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon finely chopped shallot
• 3 tablespoons extra virgin olive oil
• Sea salt and freshly ground pepper
• 2 tablespoons chopped fresh basil

Preparation:

Divide the arugula between 4 plates. Quarter the avocado, and slice each quarter lengthwise into 4-5 segments, sprinkling with lemon juice to prevent discoloration. Fan each quarter of avocado on top of the greens. Divide the steamed asparagus amongst the 4 plates, and top with the pistachio nuts.

Combine the vinaigrette ingredients and spoon about 1 tablespoon of dressing over each salad. Serve immediately.

Serves 4 as an appetizer or 2 as a main course

ShesDaily.com

Disclosure: The above recipe adapted by marcrobioitc,about.com.

Monique's Sexy Recipes: Honey mustard chicken with melon balls and kiwi…

Honey Mustard Chicken
with Melon Balls and Kiwi

•2 6­ ounce chicken breasts, boned and skinless
•1/4 cup Dijon mustard
•1/4 cup brown mustard
•1/4 cup honey
•3 tablespoons light cream
•1 pinch salt
•1 pinch white pepper
•1 tablespoon salted butter
•1/2 medium cantaloupe
•1/2 honeydew melon
•1 medium kiwi
•2 tablespoons mayonnaise
•2 large mint leaves as garnishes

Combine both mustards, the honey, cream, and salt and white pepper in a medium bowl and mix well. Next, spoon half of the mustard sauce into a glass mixing bowl. Set remainder aside.
Roll chicken in mustard marinade in the glass bowl, turning to coat completely. Cover and refrigerate for 30 minutes.
Heat butter in a large skillet over moderate heat until foamy. Remove chicken from the mustard marinade, shake off excess liquid and discard remainder. Place chicken in skillet and cook for 5 minutes on each side, or until chicken is well browned and no longer pink in the center and juices run clear.

To prepare melon balls, cut melon in half and remove seeds with a spoon. Prepare 2 cups of melon balls by scooping out equal amounts of flesh from each melon. Use a melon baller for this task (you can also use a 1/2-teaspoon measuring spoon if a melon baller is not available). To prepare kiwi fruit, peel and cut into thin slices. Set fruit aside.

Slice chicken breasts crosswise against grain and fan out on serving platters, set to the side. Place reserved mustard sauce in small saucepan. Whisk in mayonnaise and heat thoroughly, using moderate heat. Drizzle some mustard sauce over chicken
breasts. Add melon balls and kiwi, garnish with mint leaves; hand pass the remaining sauce.



Disclosure: the above publication is for entertainment purposes only. Recipe adapted at romanticmodds.wordpress.com. Images source: google. Images don't reflect the above recipe.

Monique's Sexy Recipes: Flirty Fresh Sexy Salad with Raspberry Sauce

Flirty Fresh Sexy Salad

with Warm Raspberry Sauce

Ingredients

• 
  
• For the Saladshopping list
  
  
• Baby Spring Leafy Green Mix
• 2 fresh pears or 4 Halves of Canned Pears
• 1 Small Can mandarin oranges, drained (reserve the liquid)
• Bleu cheese Crumbles
• Handful pecan halves
• 1 Tbsp butter
• Handful dried cherries
• For the Dressing
• 1 1/2 Tbsp butter
• 1 1/2 Tbsp raspberry jam
• 1 Tbsp Reserved juice from mandarin oranges(or)
• Splash balsamic vinegar

How to Make it

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• For the Salad:
• Place greens in individual salad bowls.
• Quarter the pears and place 4 quarters on each salad in a circular pattern over the greens.
• Place Mandarin Orange sections, about 6 or 8, over the greens.
• Sprinkle with Bleu Cheese Crumbles - amount varies to your taste - I am very generous with mine!
• Top with Dried Cherries - about 6 or 8 chopped on each salad.
• Melt butter in saute pan and saute pecans for about two minutes then set pecans aside to cool while you make the dressing.
• Dressing:
• With the same saute pan melt 1 1/2 Tbsp butter.
• Add the jam, juice, and vinegar and mix together until jam and butter dissolve.
• Add pecans to salad, about 6 or 8 for each salad.
• Drizzle warm dressing over the top!
• Be prepared for your taste buds to sing!

ShesDaily.com

Disclosure: the above publication is for entertainment purposes only. Monique's Sexy Recipes is bought to you by Monique Gibbs a person passionate about food and romance. She has extraordinary passion for collecting recipes and even add her own sexy touch to them. The above recipe has been adapted by grouprecipes.com