Each, throughout time, has represented the object of man's greatest yearnings and desires, which need constantly to be soothed and satisfied. The two have intertwined throughout the ages, whether "food for love'' or "love for food''.

Even today, some of the most endearing pet names for our closest and most cherished loved ones find their origins in the pantry of love. "Honey,'' "sweetie pie,'' "lamb chop,'' "muffin'' and "my little creampuff'' can all be cited for their dual standings in food and in love.

There are endless ways of saying "I Love You'' on Valentine's Day. Cards, flowers, gifts, chocolates are fine, but tasting romance must be the best.

What could be better than a romantic dinner for two with all the trimmings -- candlelight, wine and an arrangement of fresh roses? A delightful way to celebrate, the specially prepared meal is a personal gift to be shared and remembered. It's also downright delicious! Here are some recipes to romance that special someone in your life: Love in a Shell is a simple and delicious recipe for scallops cooked in white wine.

Dreams Do Come True is more complicated in preparation, but this equally enticing dish features veal kidneys and chicken livers.

Romantic novelist Barbara Cartland says of the latter dish: "It contains protein for strength and virility, aphrodisiac herbs, the stimulation of curry, and one of the most famous wines of love. What more could you ask?'' DREAMS DO COME TRUE 1 cup butter A little cooking oil 2 shallots, finely chopped Pinch each: dried basil and tarragon 8 veal or lamb kidneys 2 tablespoons whisky or brandy 2 chicken livers 1 teaspoon Dijon-style mustard 11 cups dry white wine 1 tablespoon port wine 2 tablespoons cream 1 teaspoon curry powder Salt and pepper White bread croutons for garnish IN a skillet, melt half the butter with a few drops of oil, add shallots, basil and tarragon and heat until butter is golden in colour and quite hot.

Add kidneys and seal by sauteing over a high heat for a few minutes. Then flambe with half the whisky and place in a covered dish to one side. Saute chicken livers and flambe them also the same way.

Add mustard to skillet, diluting it with the wine and port. Stir to blend. Add cream, curry powder, salt and pepper. Cut kidneys and chicken livers into thin slices. Add a little butter to the sauce to keep it smooth.

Place kidneys and livers in a saucepan, add sauce, place over a high heat so that sauce and kidneys blend. Serve on a hot dish with little croutons of bread cooked in butter. Yield: 6-8 servings.

Of the following dish, Miss Cartland had this to say: "It was an ancient belief that seafood has aphrodisiac powers because Aphrodite was born in the sea and first reached the Mediterranean shore riding, as Botticelli painted her, in a scallop shell.'' LOVE IN A SHELL 16 scallops 1 glass dry white wine 6 shallots, chopped 6 young carrots, sliced A little fish broth 3 cup heavy cream Pinch of saffron PLACE scallops in saucepan with wine, shallots, carrots, and fish broth and allow to cook slowly. When three-quarters cooked remove scallops and place to one side. Add cream to the broth and reduce over high heat. Season with just enough saffron to colour the sauce without allowing it to become the dominant flavour. When sauce is delicately flavoured so that no one flavour predominates, replace the scallops, heat through and, after removing the carrots, serve very hot. Serves 4.

SENSUOUS STRAWBERRY CHEESE CAKE Preparation Time: 25 minutes Cooking Time: 45 minutes 1 cup flour 10 tbsp. butter 1 cup sugar 4 eggs (separated) 1 egg yolk 3 tbsp. milk 1 tsp. salt 4 tbsp. cornstarch 1 cup cottage cheese 1 tsp. baking powder Grated rind of 1 orange 2 tbsp. orange-flavoured liqueur Confectioners' sugar Strawberries (to taste) To prepare dough: Cut 9 tbsp. butter into small cubes and rub into flour to obtain a sandy texture. Add one level tbsp. sugar, 1 egg yolk, salt and milk.

Mix to a smooth paste. Mould into a ball and set aside to "relax'' for one hour in a cool place. The flan base: Butter and flour a 9-inch springform mould. Pre-heat oven to 425 degrees F. Flour a pastry board and roll out dough. Line mould, cutting off excess pastry. Cover the bottom of pastry with foil, then with beans or baking weights. Bake for approximately 20 minutes.

When baked, remove foil and beans.

To prepare filling: Whisk together the four yolks and cottage cheese. Add grated orange rind, and cornstarch mixed with baking powder, then the orange-flavoured liqueur. Whisk egg whites to a peak, gradually add sugar.

Fold into the cream cheese mix in two batches. Fill baked flan shell and bake for 5 minutes. Reduce heat to 300 degrees F, bake additional 20 minutes.

Sprinkle flan with confectioners' sugar as it comes out of the oven. Garnish with strawberries to taste. Serves 6.

EVE'S EDEN DELIGHT Preparation Time: 20 minutes Cooking Time: 30 minutes 4 medium size apples 2 tbsp. butter 7 tsp. sugar 1 pkg. custard mix (or 2 cups homemade custard) 1 pint (8 oz.) milk Scant 1 cup orange-flavoured liqueur 1 earthenware or heat resistant glass dish (medium size) PRE-HEAT oven to 400 degrees F. Butter baking dish and sprinkle with half the sugar. Peel and core apples, and cut them into halves. Cut each half into 6 or 8 slices lengthways. Place the halves in the dish as you slice them, to keep their shape. Sprinkle with remaining sugar. Pour over 1 cup of the liqueur.

Cover with foil and place in the oven. Bake for approximately 20 minutes.

Remove foil and bake additional 10 minutes to caramelise the sugar.

To prepare custard: Empty contents of custard package into a saucepan.

Gradually blend in milk and bring to boil, stirring constantly. Allow to cool.

Add remaining liqueur. When apples are cooked, pour the custard around them.

Serve tepid or cold. Yield: 4 servings.

ALMOND MOCHA ECSTASY Butter Unsweetened cocoa powder 1 lb. (1 stick) unsalted butter, cut up 4 oz. bittersweet chocolate, broken up 3 large eggs 7 oz. almond paste 2 teaspoons vanilla extract 1 cup coffee liqueur 1 tablespoon cornstarch 2 tablespoons freshly ground coffee Whipped cream and strawberries or shaved chocolate, for garnish PRE-HEAT oven to 325 degrees F. Butter and lightly dust with cocoa powder a 7- to 9-inch non-stick cake pan.

Combine butter and chocolate, melt in a microwave or over simmering water in a double boiler. Combine eggs, almond paste, vanilla, liqueur, conrstarch, and coffee in a food processor fitted with a metal blade, or in a bowl with an electric mixer. Slowly add the melted chocolate mixture through the feed tube while processing, or while beating with electric mixer. Transfer mixture to prepared cake pan and place in a bain marie (large pan filled with hot water reaching half way up the sides of cake pan). Bake for about 40 minutes, or until a tester inserted into the middle comes out clean. Cool to room temperature, and refrigerate at least 2 hours before unmoulding. Top with whipped cream and shaved chocolate or strawberries.

Cooktip: This dessert can be prepared up to 4 days in advance and refrigerated, or frozen for up to 3 months. Thaw in the refrigerator for 2 days or at room temperature for about 8 hours.

"ZENZATIONAL'' ZABAGLIONE MOUSSE 8 large egg yolks, at room temperature 2 cup sugar, plus extra for strawberries 3 cup marsala, Madeira, or sherry, warmed, plus extra for strawberries (optional) Freshly grated nutmeg to taste Grated zest of 2 to 4 lemons 2 cups heavy cream 2 pints strawberries, hulled and halved or whole 8 oz. slivered almonds, toasted Shaved or grated bittersweet chocolate for garnish PROCESS egg yolks and sugar in a food processor fitted with a metal blade until lemon-coloured. Add warm marsala very slowly through the feed tube while machine is running. Season with nutmeg and briefly process in the lemon zest.

Transfer to the top of a double boiler set over simmering water, whisk until completely thickened. Taste and add more sugar and/or marsala if needed.

Transfer to a bowl and chill in the freezer for about 30 minutes.

Whip cream until it holds soft peaks, then fold into the chilled mixture.

Refrigerate in a metal or glass bowl, souffle dish, or stemmed glasses until ready to serve.

Place strawberries in a large bowl, add sugar if needed, and some marsala if desired. Let sit at room temperature for several hours or refrigerate for up to 1 day. Serve zabaglione in stemmed glasses or a large glass bowl, spoon the strawberries over top, then sprinkle with almonds and grated chocolate.

Cooktip: Zabaglione can be prepared up to 2 days in advance and refrigerated, or frozen for up to 1 month.