Aphrodisiaka

Fennel Arancini w/ Piquillo Pepper Coulis

2007-12-04T02:23:00.000-08:00

Recipe from: "Chef Gone Wild" Juicy Gossips.Recipes.Reviews.Experiments by Zen Chef

Ingredients:

For the Coulis:
2 tablespoons extra-virgin olive oil
1 tablespoon chopped onion
1 clove garlic, chopped
6 piquillo peppers, seeds removed
2 tablespoons unsalted chicken stock or low-sodium chicken broth
1/2 teaspoon freshly squeezed lemon juice

Method:
Warm the oil in a medium skillet over medium-high heat. Add the onion and garlic and cook until tender, but not colored. Add the piquillo peppers and chicken stock and cook for an additional 2 minutes. Transfer the mixture to a blender, add the lemon juice and purée until smooth. Set aside.

For the Risotto Balls:
1 fennel bulb: leaves separated and bulb cut into 1/8-inch dice
1 bunch flat-leaf parsley, leaves only
7 cups unsalted vegetable stock or low-sodium vegetable broth
8 tablespoons (1 stick) unsalted butter
1 small onion, trimmed, and cut into 1/8-inch dice
2 cups Arborio rice
Salt and freshly ground pepper
1/2 cup finely grated fresh Parmesan cheese
1/4 pound fontina cheese, cut into small pieces
1 tablespoon fennel seeds, toasted
1 tablespoon pastis or anise liquor
1 tablespoon mascarpone cheese

Piquillo pepper coulis (from above)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 cup bread crumbs
Peanut oil for deep frying

Method:
1. Bring a medium pot of salted water to a boil. Add the fennel and blanch for 5 minutes. Add the parsley and cook 1 minute longer. Drain and hold under cold running water to cool. Squeeze the leaves to remove the excess moisture. In a blender, purée together the fennel and parsley leaves until bright green. Set aside.

2. Bring the stock to a boil in a large saucepan. Reduce the heat to medium-low and keep the stock at a slow, steady simmer.

3. Melt the butter in a Dutch oven or large pot over medium heat. Add the onion and fennel and cook, stirring, just until the onion is translucent but not colored, about 5 minutes. Add the rice, season with salt and pepper and cook, still stirring, for about 5 minutes longer. Add 1 cup of the hot stock. Cook, stirring often, until the rice absorbs most of the liquid. Add another cup of the hot stock and cook and stir as before. Continue cooking, stirring regularly and adding the stock 1 cup at a time, until 6 cups of stock have been added. At this point, taste the rice. Usually, the rice will need another 1/2 to 1 cup stock and a few more minutes to cook.

4. Stir in the fennel-parsley purée, the cheeses, fennel seeds, and pastis. Taste and season with salt and pepper. Refrigerate until cold.

5. With your hands, a spoon, or a small ice cream scoop, form balls 3/4- to 1-inch in diameter. Using your thumb, make a deep indentation in the center of each ball. Fill with 1/4 teaspoon piquillo pepper coulis, pinch the edges together to enclose the filling, and quickly roll between your palms to re-shape. Dip and coat each ball into the all-purpose flour, then into the eggs, and finally into the bread crumbs, making sure to coat them evenly and gently tapping off any excess. Place the balls on a parchment paper-lined baking sheet and freeze for at least 2 hours.

6. Pour 3 to 4 inches of peanut oil into a deep pot and heat the oil until it reaches 325 degrees F on a deep-fat thermometer. Fry the balls in batches until golden brown, 2 to 3 minutes for each batch. Using a slotted spoon, carefully lift the balls out of the oil and onto a paper towel-lined plate. Pat off any excess oil and season with salt. Serve immediately.

nb. serves 50 amuse-bouche

NO... not that fennel!

Beef in Guinnes

2007-11-14T08:56:00.000-08:00

Ingredients:

1 1/2lb shin of beef

1 large onions

3 medium carrots

1 tbsp seasoned flour

a little fat or beef dripping

1/4 cup dry cider

1/2 cup Guinness with water

sprig of parsley

Method:
Cut the beef into chunks and peel and slice the onions and carrots.

Toss the beef in the flour and brown quickly in hot fat. Remove the beef and fry the onions gently until transparent. Return the beef and add the carrots and the liquid. Bring just to the boil, reduce the heat to a very gentle simmer, cover closely and cook for 1 1/2 - 2 hours. Check that the dish does not dry out, adding more liquid if necessary.

Sprinkle with chopped parsley and serve with plainly boiled potatoes.

It's a lovely day for a Guinness, don't you think?

Crescent roll

2007-10-25T08:20:00.001-07:00

Ingredients:

2 tbsp. honey
6 tbsp. butter
1 tsp. salt
1 1/2 c. lukewarm milk
1/4 c. lukewarm water
2 pkg. dry yeast
4 c. unbleached flour

Method:
Dissolve yeast in a little lukewarm water. Add remaining water, honey, butter, and milk, and then stir in flour, adding a few tablespoons more or less flour to make a somewhat sticky dough.

Let rise until double in size. Roll out, shape into crescents. Let rise and bake at 425 degrees for 12 to 15 minutes. Makes 2 dozen.

Aphrodisiacs filling:

Honey
Chocolate
Nutella
Vanilla cream

Filling cream

2007-10-25T08:05:00.000-07:00

Vanilla Cream:

1/2 pint Milk
3 oz Sugar
4 Egg Yolks
1 Vanilla pod (or essence)

Method:
Put the milk and sugar into a saucepan and let it get hot over a low heat.
Beat the egg yolks, gradually adding the sweetened milk and flavour with vanilla pod.
Put the mixture into a jug and place this jug in a saucepan of boiling water.
Stir the contents with a wooden spoon one way until the mixture thickens, but do not allow it to boil or it will be full of lumps than remove from the heat.
Pour the cream into an oiled mould and put it in a cool place to set.

Chocolate cream:

¼ cake chocolate grated
½ cup milk
Yolk 1 egg
1 cup sugar
1 teaspoon extract vanilla.

Method:
Boil sugar, chocolate, and milk till thickened, add egg yolk, cook two minutes; take from fire, add vanilla.

Method 2:
add 2 tbsp of cocoa powder while the vanilla cream (see recipe above) is still warm and stir till the powder as coloured all the cream

Nut Cream

¼ lb almonds blanched and minced
¼ lb English walnuts
½ lb pecans
½ wine glass of brandy or sherry
1 quart double cream
1½ cups sugar
½ cup milk

Method:
Dissolve sugar in milk When cool add the whipped cream, flavor with one teaspoon vanilla and fold in nuts When it begins to freeze add sherry or brandy Sherry and brandy can be left out if desired

Make those recipes more aphrodisiac, flavouring with other aphrodisiac ingredient like honey, ginger, coconut, truffle, saffron and other kind of this stuff.

Walnut burgers

2007-10-15T03:59:00.000-07:00

Ingredients:

3 cups of walnuts, soaked for 2 hours
1 cups of carrots, topped and tailed
1/2 cup of fresh herbs, such as parsley, basil and coriander, tightly packed
1/2 cups of red onion
1 cups of portabello
1/4 red pepper, deseeded and destalked
3 sundried tomatoes, soaked for 2-6 hours
1 cloves of garlic
1/2 dessertspoon of paprika
1/2 teaspoon of dried pizza herbs
1/2 teaspoon of dried parsley

Method:
Set aside the fresh herbs, the pepper and half the onions. Finely chop the sundried tomatoes. Blend all other ingredients in a food processor. Transfer to a large bowl and continue blending with a hand blender until you achieve a smooth consistency.

Very finely chop the remaining ingredients by hand (this ensures a good texture), and mix into the burger mix. Divide into 4 equal portions andform into burger shapes. You can eat it as it is, but we prefer to dehydrate for 4-24 hours for a much more intense flavour.

Raw foodism is a lifestyle promoting the consumption of uncooked, unprocessed, and often organic foods, as a large percentage of the diet. It's supposed that raw food contain a lot of enzymes and bacteria and many more micro-organism that help human body.

Maybe aphrodisiacs elements will work better...

Chilled chili

2007-10-11T09:46:00.000-07:00

Ingredients:

1/4 cup honey plus

1 tablespoon honey

1/4 cup water

4 cup ruby-red grapefruit juice strained

1 ripe papaya

1/4 teaspoon minced chili pepper (Serrano or Jalapeno)

1 tablespoon chopped mint

1 tablespoon lime juice

Method:

For dessert, top a scoop of grapefruit ice with a spicy fruit salsa.

ICE: Combine 1/4 cup honey and the water in a large saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Cool.Whisk in juice and transfer to a shallow 1 1/2-qt. freezer proof container. Freeze at least 8 hrs.

FIRE (salsa): Peel papaya, halve and scrape out seeds. Cut flesh into l/2-in. chunks to make 1 1/2 cups.Combine half of papaya, minced chili, mint and lime juice in a medium bowl.

Drizzle with 1 tbsp. honey and toss. Refrigerate 30 min., mixing occasionally.

To serve, add remaining papaya to salsa. Remove ice from freezer and chop into fine chunks using a sturdy fork. Place a scoop of grapefruit ice in a bowl or stemware glass and top with salsa.

Chilled chili... what else?

Saffron bread

2007-09-21T01:51:00.000-07:00

Ingredients:

1/2 teaspoon Saffron
1/4 cup Hot Water (120 to 130, degrees)
1 cup Milk
1/4 cup Margarine
1 tablespoon Lemon Rind, grated
1 tablespoon Active Dry Yeast
1/4 cup Sugar
1/4 teaspoon Ground Nutmeg
2 1/2 To 3 c Flour
1 cup Dried Currants -or- Dark, Raisins

Method:
Steep the saffron in the hot, water for 10 to 15 m
Meanwhile, combine the milk and margarine in a saucepan. Heat until the margarine has
melted. Cool.
Add the lemon rind. Sprinkle the yeast into the milk mixture when lukewarm. Let stand for 5
minutes to dissolve.
Add the sugar, nutmeg, 2 cups of the flour and the saffron mixture. Beat until smooth. Stir
in the currants (or dark raisins) and another 1/2 cup of the flour. Cover with a damp towel
and let rise in a warm place until doubled in size. Then punch down and knead on a
lightly-floured board until smooth.
Shape into a loaf and place in an oiled 4- by 9-inch bread pan. Let rise until doubled.
Bake in a 350-degree oven for about 1 hour. Cool for 10 minutes in the pan before turning out
on a wire rack. When the bread is thoroughly cooled, it may be sliced.

Saffron, nutmeg, lemon... the hottest breakfast!

Potatoes and Bacon

2007-09-11T06:52:00.000-07:00

Ingredients:

8 ounces sml red potatoes (washed well)
3 slices smoked bacon (thick-cut)
1 tablespoons butter
1/16 teaspoon kosher salt
black pepper
1/2 medium onion (yellow, white or red, peeled & sliced thin)
1/4 teaspoon whole cumin seeds
1/4 teaspoon chili powder
3 ounces smoked gouda cheese

Method:
Boil potatoes in salted water til soft (about 25 min). Drain, cool slightly, quarter & set aside.
Place a lrg non-stick sauté pan over med heat & cook bacon to barely crisp. Drain bacon on paper towels, crumble slightly & set aside.
Place butter in the sauté pan over med-high heat & sauté the onions w/salt, pepper, cumin seeds & chili powder (stirring occ) till onions are soft & aromatic.
Add the quartered potatoes, combine & allow mixture to brown slightly.
Sprinkle crumbled bacon & cheese over the mixture, turn heat to very low & cover for 5 min allowing cheese to melt. Serve immediately.

Do not exceed in quantity!

Shell and Beef

2007-09-10T08:47:00.000-07:00

Ingredients:

8 Jumbo Shells,uncooked
3 oz. extra-lean ground beef
1 fl.oz. water
2 oz. can refried beans with chilies
1 fl.oz. low-fat cheddar cheese, shredded
3 oz. cup mild, medium or hot picante sauce
1 oz. can low-sodium tomato sauce
1/4 oz. can sliced ripe olives, drained
0.5 oz. cup thinly sliced green onions
salt or seasoning mix to taste

Method:
Prepare pasta according to package directions. While pasta is cooking, saute beef in a large skillet until browned; drain well. Add taco seasoning mix and water; simmer 5 minutes or until thickened. Stir in beans and cheese. Cook until smooth and well mixed. When pasta is done, drain well. Fill shells with beef mixture (1-2 tbsp. per shell).

Combine picante sauce and tomato sauce in a saucepan. Cook until heated, stirring occasionally.

Preheat oven to 350° F. Spread half sauce over the bottom of a 9 x 13-inch baking pan that has been coated with cooking spray. Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells. Sprinkle with olives. Cover with aluminum foil; bake 35 to 40 minutes or until thoroughly heated. Sprinkle with green onions. Cover and let stand 5 minutes before serving.

Garnish as desired. (best with guacamole)

Don't try this at home...

Strawberry spaghetti

2007-07-27T03:58:00.001-07:00

Ingredients:

1 pint fresh strawberries
1/2 lb spaghetti
1/4 cup grated parmesan cheese
2 tablespoons butter
1/4 cup heavy cream
mint sprigs (to garnish)

Method:
Purée strawberries in blender and drain to remove seeds.
Cook spaghetti according to package.
Drain and toss with cheese.
Heat butter and cream in a small saucepan.
Place pasta in a sealable container, then add strawberries, followed by the butter sauce.
Serve with additional cheese and garnish with mint, if desired.

Amazing taste...

Lollipop

2007-07-27T03:33:00.000-07:00

Ingredients:

1 cup sugar
1/3 cup white (light) corn syrup
1/2 cup water
1/2 tsp. flavouring (1)
Food colouring (2)
l/8 tsp. Citric acid (3)

Method 1 (fast, less detailed):
In a saucepan, blend sugar, corn syrup, and water. Bring to a boil over high heat, until mixture reaches 290 degrees. Remove pan from heat. Allow to stand until bubbles have simmered down. Add flavoring and color as desired. Too much stirring will cause syrup to solidify into a hard sugary lump. Mold into desired shapes in Pam-sprayed hard candy molds. Work fast.

Keep mixture warm over hot water. If mixture becomes too cold and thick it may be warmed for a few seconds in microwave. Put sucker sticks in molds before pouring mixture.

Method 2 (it takes more to read than to do):

Prepare moulds first by greasing with cooking oil, butter, lard etc. Wipe out excess spray with paper towel. (Some moulds only need to be greased after every two to three uses). If you are using open moulds, use a marble slab or a new cookie sheet turned over so you set up the moulds on the bottom. Cover the pouring surface with tin foil and you will not need to put oil on it. Center sticks in moulds.

Mix all ingredients listed above in a one qt. glass pitcher or bowl (Pyrex). Cook on high for three minutes. Remove and stir. Cook for an additional three minutes; remove and stir. Start checking temperature with a thermometer when stirring the mixture the third or fourth time. Continue to check with each subsequent stirring. Continue cooking until mixture reaches 300 - 305 degrees, F. Total cooking time is approximately 16 to 20 minutes. Proceed with rest of recipe.

Work fast. Allow standing time until bubbles have settled down (approximately 265 degrees F). Add the flavour according to the recipe. Then add the colouring. Go easy as too much colour can make the lollipops taste bitter. In addition, too much flavour will make the lollipops taste soapy.

Stir until blended. Citric acid is also added at this time to fruit flavoured lollipops to enhance the taste. Be careful, as too much stirring will cause the syrup to solidify into a hard sugar lump.

Once the candy solution is well blended, start pouring into the moulds. Right after all the moulds are full and the lollipops are still hot, you can add candy decorations and they will readily stick to the pop. Alternatively, you can add any commercially made candy to the top surface of the lollipop. If the lollipops cool too much, just add a drop or more of corn syrup to the back of the piece of candy and it will stick to the pop. Always be sure to keep any unprotected hands from touching the hot surface of the lollipop, it will burn.

Allow to set until hardened which should take between five and 10 minutes to cool depending on air temperature, humidity, the surface the moulds are set up on, etc. You can also refrigerate until firm, but do not leave lollipops there.

Remove lollipops from moulds by raising the stick and lifting candy out. The moulds for simple shapes like the small rounds release very easily. More intricate shaped moulds like the car or train moulds may take a little coaxing to remove from the lollipop. Always be careful not to force the mould open too much as this will decrease the useful life if the mould.

Place in plastic sucker bags and tape shut or wrap each lollipop in plastic wrap. Store in a cool, dry place.

Hard and sweeeeeety... baby I'm your Candyman

________
note:
1. Flavouring: use candy oils. Use about 1/4 teaspoon per recipe, as they are very strong.
2. Food colouring: I like food paste colours. To make opaque odours add 1/2 tsp. liquid white colouring (liquid whitener).
3. Citric acid may be added to fruit flavours to add tartness. Use 1/8 tsp. dissolved in one tsp. of warm water. Add at same time as flavouring.

Buttermilk Berry Muffins

2007-07-27T03:25:00.000-07:00

Ingredients:

2 1/2 cups (350 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Zest of one orange
1 large egg, lightly beaten
3/4 cup (180 ml) buttermilk
2/3 cup (160 ml) safflower or canola oil
1 teaspoon pure vanilla extract
2 cups fresh or frozen berries (blueberries, raspberries, blackberries, and/or strawberries)

Method:
Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups. Set aside.
In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.
In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Dust with powdered sugar.

Killin' her softly...

note: Makes 12 regular sized muffins

Rice with mushrooms Punjabi style

2007-06-21T03:01:00.001-07:00

Ingredients:

1 tablespoon extra virgin olive oil
20 pearl onions; peeled and ends removed
1/2 clove garlic; peeled, minced
1 cup basmati rice
1/2 tablespoon paprika (powdered)
1/4 cup dry white wine
3 cup vegetable stock, hot
1/2 salt and ground black pepper to tas; te
1 cup mushrooms, wild or domestic, sliced
1 cup broccoli florets, blanched
1/4 cup chives (or scallions), diced
1/8 cup parmesan cheese, grated

Method:
In a large non-stick saucepan, heat 1 tbsp olive oil over medium-high heat. Add the onions; cook until tender and browned on both sides (about 7 minutes).
Add the garlic; cook until it begins to brown, about 2 minutes. Add the rice; heat until it is toasted and hot. Add the paprika and mix well. Add the white wine and cook until all the liquid is gone, about 3 minutes. Add the hot vegetable stock. Season well with salt and pepper. Cover with a tight-fitting lid and lower heat to a simmer. Cook until just about tender, about 15-25 minutes, depending upon your choice of rice.
Meanwhile, in a large non-stick skillet over high heat, add the remaining tablespoon of oil. Add the mushrooms; cook until golden (about 5 minutes). Add the broccoli, cooking until al dente, about 3 minutes. Transfer the mushrooms and broccoli to the saucepan with the rice. Season with salt and pepper. Add 1/4 cup chives. Cover pan; remove from heat and allow to sit for 5 minutes before serving.
Spoon into warm serving plates and sprinkle with remaining chives and parmesan cheese (if desired)

From the land of kamasutra a sexy recipes for burning lovers

Rose and pear soup

2007-06-04T05:41:00.000-07:00

Ingredients:

1 tablespoons unsalted butter
2 ripe pears, peeled, cored and diced
1/2 tablespoon granulated sugar
1/8 teaspoon ground ginger
salt & pepper, to taste
1 cups chicken broth
1 tablespoons sliced almonds, toasted
1/2 cup half and half
1/8 cup edible rose petals

Method:
Melt the butter in a large saucepan. Add the pears and sauté, tossing often, until golden on all sides. Add the sugar, ginger and salt and pepper and stir to combine. Add the chicken broth and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes to meld the flavors.
Transfer the broth mixture to a blender and add the toasted almonds, half and half and 1/4 cup of the rose petals. Puree the soup until smooth.
Chill the soup thoroughly before serving. Garnish with the remaining rose petals.

A delicate soup but with strong effects...

Spaghetti broccoli

2007-06-04T05:24:00.000-07:00

Ingredients:

1/4 lb angel hair pasta
2 tablespoon olive oil
1 cloves garlic finely chopped
1/4 head broccoli, separated into flowerets
1/2 red bell pepper diced
1/2 cup heavy cream
1/2 cup parmesan cheese grated
1/8 teaspoon nutmeg
salt and pepper to taste
parmesan cheese for serving

Method:
Cook the pasta in boiling, salted water for 4 to 6 minutes, or until just tender. Drain the pasta and toss it with a tablespoon of the oil to keep it from sticking together, then keep it warm.
Heat the remaining tablespoon of olive oil in a skillet. Add the garlic and saute it lightly; do not brown.
Add the broccoli flowerets and peppers, and saute over medium heatuntil tender, about 5 to 7 minutes. Remove the vegetables from the skillet. Add the cream to the pan and bring to a boil.
Reduce the heat and simmer until it starts to thicken, about 5 minutes.
Add the Parmesan cheese and nutmeg, and cook an additional 2 minutes to thicken it a bit more.
Add vegetables and the cooked pasta. Toss them together well. Season with salt and pepper if needed.
Serve immediately, with additional Parmesan on the side.

Maybe you could add cayenne pepper instead of ground one... with nutmeg and broccoli will be a fleshliness mix

n.b. the do not use the broccoli in the photo above

Saffron scented oysters

2007-06-04T04:45:00.000-07:00

Ingredients:

1/8 cup butter, unsalted
1/2 medium onion, coarsely chopped
1 carrots
1 1/2 stalks celery
1 small leeks
3 parsley sprigs
1 garlic cloves, crushed and peeled
1 bay leaves
1/4 tsp juniper, berries
1/2 large tomato, cut into wedges
1 1/2 pounds fish bones and trimmings
1/2 cup dry white wine
3 cups cold water (approximately)
1/8 tsp salt (or to taste)
2 clams
4 oysters, shucked
1/2 ounce mung bean threads (cellophane noodles)
4 radicchio leaves
1/8 tsp saffron threads

Method:
Soak the mung bean threads in hot water for twenty minutes. Drain, and cut into 2-inch lengths. Set aside.

Split the carrots, celery and leeks lengthwise in half. Clean, peel, and slice the vegetables into 1/2-inch-thick slices. Melt the butter in a stockpot over medium-high heat. Add the onions, carrots, leeks, parsley, garlic, bay leaves and juniper berries, tossing the mixture well to coat with butter. When the vegetables begin to sizzle, reduce the heat to medium low and cover. Cook, covered, stirring occasionally, about 10 minutes.

Add the tomato to the stockpot and stir for 1 minute. Add the fish bones and trimmings and white wine. Cook this mixture for 5 minutes, stirring occasionally. Add cold water to cover and raise heat to medium high. Bring to a boil, skimming all of the froth from the surface as it forms. Immediately lower heat and simmer gently, uncovered, for 35 to 40 minutes. Strain the mixture, pressing the solids firmly to extract all liquid. Discard the solids. Add salt to taste.

Heat 2 cups fish broth in a saucepan. Steam clams separately in small amount of broth just until shells open, removing each shell as it opens. Transfer to 2 warm soup bowls; strain clam broth into warm fish broth, avoiding any grit at the bottom. Add oysters to fish broth and cook gently over low heat, uncovered, just until edges curl, about 1 minute. Place 1 oysters in each bowl. Ladle warm broth into bowls and add 1 tablespoons mung bean threads. Add radicchio leaves and saffron and serve.

Saffron will yellow tint your plate, and give a boiling red to your passion

Brasilian pudding

2007-06-04T02:36:00.000-07:00

Ingredients: 1 C sugar
1 14-ounce can sweetened condensed milk
1 2/3 C whole milk
3 eggs
1 8-inch ring mold

Method:
Place 1 to 2 inches of water in a roasting pan. Place the pan in the oven and preheat to 325°.

Put the sugar in a small saucepan over medium heat until sugar melts into a golden brown caramel. Pour the caramel into the ring mold, spooning it up the sides of the mold.
Combine the condensed milk, regular milk and eggs in a blender. Blend until smooth. Pour this mixture into the mold and place it in the center of the roasting pan with water.
Bake the pudim for about 1 hour. It will turn golden brown on top and start separating from the sides of the mold.
Let it cool to room temperature and place in refrigerator, preferably overnight (at least 6 hours).

Just before serving, run the tip of a knife around the inside of the mold. Place a deep platter over the mold and invert: the pudim should slide out easily. If not, give the mold a firm but careful shake. Spoon the caramel sauce on top and serve.

Remeber that bitter flavour are more aphrodisiac than sweeter...

Golden fruit salad

2007-05-24T03:45:00.000-07:00

Ingredients:

1 Golden Delicious apple, cored and sliced
1 Red Delicious apple, cored and sliced
1 banana
1/2 cup red grapes, halved and seeded
- lettuce
6 1/2 cups plain low-fat yogurt
2-3 Tbsp orange juice
- dash nutmeg

Method:

Combine all fruits; mix well.
Serve on lettuce lined salad plates with Orange Yogurt Dressing.
Orange yogurt dressing: combine yogurt, orange juice, and nutmeg.
Mix well.Put into freezer for an half before serving.

Frosty melon salad

2007-05-24T02:15:00.000-07:00

Ingredients:

1/2 cup watermelon cubes
1/6 teaspoon salt
1/2 cup boiling water
flavored gelatin
1 tablespoon lime juice
1/2 cup crushed pineapple
1/4 cup mayonnaise
1 (3 oz.) package fruit
1/4 cup cold water

Method:

Prepare gelatin according to package directions. Add lemon juice, mayonnaise and salt. Blend all ingredients with mixer.
Chill until firm (20-25 minutes). Turn into bowl and beat until fluffy and thick.
Fold in pineapple and watermelon. Pour into molds and chill until firm (45-60 minutes).

Strawberry Chocolate Mousse Cake

2007-05-14T03:16:00.000-07:00

Ingredients:

1/6 cup chocolate cookie or chocolate graham cracker crumbs
1/2 tablespoon melted butter or margarine
1/3 pint baskets California strawberries, stemmed and halved
1/3 cup semisweet chocolate chips
1/2 cup water
1/3 tablespoon light corn syrup
1/2 cup whipping cream, divided
1/6 tablespoon sugar
Method:

In bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform or cheesecake pan.
Stand strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan. Set aside.
Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.
Meanwhile, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks.
With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours.
Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup cream to form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Using a Pastry Bag with a star tip pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream.
To serve, cut into wedges with knife, wiping blade between cuts.

M&m's cake

2007-05-11T06:05:00.000-07:00

Ingredients:

1 cup crushed chocolate cream sandwich cookies
3 8oz.-packages (228 g) cream cheese
3/4 cup (180 mL) sugar
2 tablepoons all-purpose flour
3 eggs
1 teaspoon vanilla
1 package M&M'S Chocolate Mini Baking Bits
3 tablespoons melted butter or margarine

Method:

Preheat oven to 350°F (177°C). Measure out 1 cup (240 mL) of crushed chocolate cream sandwich cookies and put this in a small bowl.
Melt 3 tablespoons of margarine or butter. Pour the melted butter over the cookie crumbs while stirring mixture with fork.
Once the mixture is moist, pour crumbs onto bottom of 9" springform pan. Press crumbs evenly onto the bottom of pan using fingertips.
Bake crust in oven for ten minutes. After ten minutes, put crust to the side. Soften cream cheese. (Follow directions on box for softening cream cheese.)
Mix cream cheese with 3/4 cup (180 mL) of sugar and 2 tbsp. of flour in mixing bowl on medium speed until creamy and well mixed.
Scrape side of bowl and add one egg at a time to cream cheese mixture, mixing well after each egg is added. Once the eggs are added, stir in the vanilla.
Next stir in three quarters of the M&M'S® Chocolate Mini Baking Bits. Pour cream cheese mixture into the springform pan. With the last quarter of M&M'S® Chocolate Mini Baking Bits place them lightly on the top of the cake.
Bake the cake at 350° (177°C) for 15 minutes, then turn oven down to 250° (212°C). Bake an additional 30 minutes, or until the top looks dry and cake has very little movement in center.
When done baking, carefully slide flat knife or spatula preferably around edge of cake. Place in refrigerator over night.
Cheesecake can be stored in the freezer for 6 months. Just place in large plastic freezer bag.

recipe by m&m's

Aplle & Chees

2007-05-05T10:14:00.000-07:00

Ingredient:

1/2 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1/4 cup butter
7 apples, peeled, sliced
6 tablespoons water
1 tablespoon lemon juice
1 cup shredded sharp cheddar cheese

Method:
Mix flour, sugar and salt in small blow. Cut in butter until crumbly. Toss apples with water and lemon juice in bowl. Spoon into greased 8-inch baking dish. Sprinkle with flour mixture.
Bake at 350 degrees for 35 minutes. Sprinkle with cheese. Bake for 5 minutes longer.

Be or not to be (the apple?!)

Shrimp and peach

2007-05-01T10:22:00.001-07:00

Ingredients:

2 tablespoons vegetable oil
1 pound large shrimp, shelled, deveined
1/2 pound broccoli, stems diagonally sliced
flowerettes cut into bite-size pieces
1 8 ounce can water chestnuts, drained, sliced
2 fresh peaches, sliced
3 green onions, diagonally sliced
Glossy Sauce

Method:
Heat 1 tablespoon oil in wok or large skillet. Add shrimp and stir-fry until tender, about 4 to 5 minutes. Remove from wok; set aside.
Add 1 tablespoon oil and stir-fry broccoli until tender-crisp, about 4 to 5 minutes. Add shrimp, water chestnuts, peaches and onions to wok and heat through.
Stir in Glossy Sauce and cook just until thick and glossy.

Lovely day for shrimp and peach!

Glossy Sauce

2007-05-01T10:18:00.000-07:00

Ingredients and method:

Blend 1 1/2 tablespoons cornstarch with 3/4 cup chicken broth, 1/3 cup sherry, 1 teaspoon soy sauce, 1/2 teaspoon fresh ginger root, minced, and 1 teaspoon sugar.

Why don't you have a cornstarch bath too?!

Red Hot Risotto

2007-05-01T10:00:00.000-07:00

Ingredients:

1 jar sweet roasted red peppers
3 leeks, white parts only chopped
2 cloves garlic
1 cup arborio rice (risotto rice)
3 cups chicken stock
1/2 tsp ground coriander
1 tsp cumin
1 tsp chipotle chili powder
1 tbsp olive oil
1 tbsp butter
3 tbsp parmesean cheese

Method:
Bring chicken stock, coriander, cumin and chili powder to a simmer in small pot
Chop 3 of the roasted red peppers, add 1-2 tbsp of liquid to chicken stock
Heat heavy bottomed pan over medium-high heat, add oil and butter.
Once butter stops foaming, add leeks and saute 5 minutes, add garlic and rice, cook 1 minute, stirring constantly. Add 1 cup of simmering stock and chopped red peppers, reduce heat to medium, stirring frequently.
Once liquid is almost absorbed, add an additional 1/2 cup of stock, and continue to stir.
Continue adding 1/2 cup of stock at a time once liquid is almost absorbed until rice is tender
Remove from heat and stir in cheese, serve immediately

It really rules...

Grapes and breast

2007-04-25T12:14:00.000-07:00

Ingredients:

1cup coarsely chopped seedless grapes
1cup frozen corn kernels or canned corn kernels
1/4cup chopped onions
1garlic clove, minced
2tablespoons chopped cilantro
1/3cup bottled low-fat Italian salad dressing
1cup shredded lowfat mozzarella cheese
1loaf focaccia bread, sliced in half horizontally
1lb cooked chicken breasts

Method:
Combine grapes, corn, onion, garlic, cilantro and dressing;refrigerate.
Sprinkle 1/2 cup cheese on bottom half of focaccia bread, arrange chicken on cheese, top with 1 cup grape relish and sprinkle remaining cheese over relish.
Wrap in heavy-duty foil and grill over medium heat 5 minutes, turn and grill 5 minutes longer.
Carefully unwrap sandwich, cut into 4 wedge-shaped portions and serve hot with remaining relish.

Hummm... well, got the grapes, got the breast. Oooooooooops. You meant chicken breast!

Pallid Chilli

2007-04-25T04:17:00.000-07:00

Ingredients:

1 lb. white beans, soaked overnight in cold water
8-10 cups chicken broth
2 cloves garlic, minced (or 1 tsp. garlic powder)
2 medium onions, chopped
1 tbsp. oil
2 4-ounce cans green chopped green chiles
2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/4 tsp. ground cloves
1/2 tsp. red cayenne pepper
4 cups cooked chicken or turkey breast, diced
3 cups monterey jack cheese
sour cream (optional)

Directions:
Combine beans, chicken broth, garlic and one onion in big soup pot. Bring to a boil. Simmer until onions are very soft (usually about three hours or more). Add more broth, if necessary.
Saute remaining onion in oil until tender. Add green chiles and seasonings to onion and oil; mix thoroughly. Add mixture to beans. Add chicken/turkey, mix well, and continue to cook for one hour.
Serve with grated monterey jack cheese and sour cream on top.

note: it makes a lot of chilli, but I'm sure you'll love it

Accompain it with the triple pepper bread or some oder aphrodisiac bread, have look to bakery section

Triple pepper bread

2007-04-25T03:25:00.000-07:00

Ingredients:

1 cup each, cornmeal and buttermilk
2 tbsp vegetable oil
2 eggs, lightly beaten
1 cup all-purpose flour
2 tbsp granulated sugar
1 tsp each, baking powder and baking soda
1/2 tsp salt
1/8 tsp cayenne pepper
1 large red bell pepper, finely chopped
1 jalapeqo pepper, seeded and minced
1/2 cup shredded Cheddar cheese
1/4 cup finely chopped onion

Method:
In large bowl, combine cornmeal, buttermilk, oil and eggs; set aside for 10 minutes. In small bowl, combine flour, sugar, baking powder, baking soda, salt and cayenne pepper. Add dry ingredients to cornmeal mixture.
Gently fold in peppers, cheese and onion. Pour batter into lightly greased 9-inch (23 cm) round cake pan.
Bake at 400F (200C) for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Triple pepper, triple sex...

Heavy omelette

2007-04-24T12:42:00.000-07:00

Ingredients:

2 tablespoons butter
2 cup diced, uncooked potatoes
1/4 cup sweet onion, finely chopped
1 cup diced ham
1/4 cup chopped fresh parsley
6 eggs
1/2 teaspoon salt
Pepper to taste
2 tablespoon milk
1/2 cup shredded Colby, or cheddar or brick cheese
1 tsp sesame

Method:
In a bowl, whisk together eggs, milk, salt, and pepper. Set aside.
Brown potatoes and onions in a 10-inch nonstick skillet over medium heat for about 20 minutes, stirring often, until browned and tender.
Add ham and heat through. Sprinkle with parsley.
Pour egg mixture over potatoes. Reduce heat slightly and cover. Cook, checking often, lifting up cooked eggs to let uncooked eggs reach the pan, about 10 minutes or until eggs are almost set.
Sprinkle with Colby, cheddar or brick cheese, cover, and let heat until cheese melts. Bestrew with sesame

Ok she's not a good cook but... guess you want care of it. Isn't so?

Bawling Salad

2007-04-23T09:24:00.000-07:00

Ingredients:

1 bunches fresh spinach leaves, washed, dried, and chilled
1/2 cup thickly sliced fresh strawberries
1/2 tablespoon sesame seeds, toasted
1/2 small red onion, thinly sliced (optional)
Honey Dressing

Method:
Remove stems and veins from spinach and tear into bite-sized pieces; place into a large salad bowl.

Pour Honey Dressing over spinach; toss gently.
Add strawberries, sesame seeds, and onion.
Toss again and serve.

Spinach and Strawberry... BAWLING EXCITEMENT!

Honey Dressing

2007-04-23T09:20:00.000-07:00

Ingredients:

2 tablespoons balsamic vinegar
2 tablespoons rice vinegar
1 tablespoon plus 1 teaspoon honey
2 teaspoons Dijon mustard
Salt and pepper to taste

Method:
Mix and stir gently

bittersweet taste for bittersweet salad

Gula cake

2007-04-23T09:09:00.000-07:00

Ingredients:

8 ounces cream cheese or mascarpone softened
1/3 cup confectioner's sugar
2 tablespoons confectioner's sugar
6 tablespoons Grand Marnier or orange juice
2 cups heavy whipping cream
1 angel food cake (6" to 8" round)

For double Strawberry Sauce:
24 ounces ripe strawberries (2 pints) -- hulled & sliced (reserve 6 or so whole berries -- for garnish)
1/2 cup strawberry jam

Method:
For Double Strawberry Sauce: Puree 1 1/4 cups of the sliced strawberries with the strawberry jam. Refrigerate till serving time.
Beat together the cheese, 1/3 cup confectioner's sugar, 1 tbsp. liqueur until well blended and smooth.
In a separate bowl, beat cream, remaining 2 tbsp sugar and 2 tbsp liqueur until soft peaks form. Fold 1/2 cup of this into the cheese mixture.
With a serrated knife, cut cake in thirds horizontally. Drizzle each layer with 1 tbsp of the remaining liqueur.
Spread bottom layer with one third of the cheese filling; cover with one third of the sliced strawberries. Top with middle cake layer. Spread with half of the remaining filling and sliced strawberries. Add remaining cake layer; top with remaining filling and sliced berries.
Frost cake with remaining whipped cream. Refrigerate at least 2 hours or up to 24 hours before serving.
Cut cake with a serrated knife. Serve each slice with sauce.
note: recipe is for 12 serving

Second deadly sin: GLUTTONY

Rose Jam

2007-04-22T11:20:00.000-07:00

Version 1

Ingredients:

1/2 lbs. rose petals
1 & 1/4 cup of sugar
3 tbs. organic lemon juice
3/4 lbs. raw, unfiltered honey

Method:
Simmer petals in a small amount of water until tender. Add the sugar, honey and the lemon juice and cook gently until this mixture is a thick syrup consistency.

Allow the mixture to cool a little, then pour it into sterile canning jars and seal.

Version 2

Ingredients:

30 large red cabbage roses
3 lbs Sugar
2 parts Water
½ Lemon

Method:
Take the roses and cut off the white ends. Make a syrup with the sugar and water. Then add the juice of half a lemon and the rose petals. Boil until the roses crystallize, stirring frequently with a wooden spoon.
Turkish cooks keep this for years.

Choose the sexiest one...

Sea bass "supérieur"

2007-04-22T11:09:00.000-07:00

Ingredients:

2 sea bass fillets, skinned
1/3 cup fish stock or water
1/4 cup dry white wine

For the sauce:
1 cup heavy cream
4 ounces unsalted butter, diced
1/2 lemon juice
salt and pepper
1/2 ounce Sevruga caviar
Parsley, finely chopped

Method:
Place the sea bass in a shallow pan. Add the fish stock or water, the wine and a pinch of salt. Bring gently to a simmering point. Remove from the heat, cover and allow to stand for 5 minutes.

To make the sauce, heat the heavy cream. As soon as it comes to a boil, remove from the heat and briskly whisk in the cold, diced butter, a little at a time. When the sauce is smooth, add the lemon juice and season with salt and pepper. Stir the caviar gently into the sauce and pour over the drained sea bass. Garnish with parsley and serve with a crisp white wine.

Caviar: the most expansive, the most aphrodisiac!

Sexy Candies

2007-04-19T14:48:00.000-07:00

Ingredients:

3 tablespoons Knox Gelatine
3 cups apple juice or unsweetened apricot juice, divided
1 1/3 cups granulated sugar
2 tablespoons lemon juice
2 tablespoons juice, or more as needed
3/4 cup cornstarch, divided
2 cups walnuts, chopped
1 cup confectioners sugar

Method:
Soften the gelatin in 1/2 cup of the apple juice.

Boil remaining juice with the sugar for 15 minutes to concentrate it.

Mix the lemon and lime juice, and add all but 1/4 cup cornstarch to dissolve it in the mixture.

Add both gelatin mixture and cornstarch mixture to the boiled juice and boil again rapidly for 10 minutes until very thick, stirring constantly. Taste for sweet and sour and add more lemon juice if wanted.

Mix in the walnuts and pour mixture into a 9-inch square baking pan that has been dipped in cold water. Let paste harden 12 hours or overnight, then cut with a sharp knife into squares.

Mix together the reserved 1/4 cup cornstarch and confectioners sugar. Remove squares with a spatula and roll each in the confectioners sugar mixture (the cornstarch helps keep the sugar dry).

Note: to make it more aphrodisiac, add a little bit of crushed chilli peppers...

Makes about 64 small cubes... have you got enoughs girl???

Sourish Shrimp Fettuccine

2007-04-19T14:38:00.000-07:00

Ingredients:

8 ounces shrimp, peeled and deveined
2 tablespoons extra virgin olive oil
1/2 head garlic, seperated into cloves
1 1/2 bay leaves
1/2 teaspoon oregano
1 tablespoons fresh rosemary, chopped
1/4 teaspoon crushed red chili pepper flakes
1/4 cup dry white wine
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons lemon juice
spinach fettuccine
shredded parmesan cheese (to garnish)
1 1/2 teaspoons extra virgin olive oil

Method:
Set pasta to boil in a large pot according to package directions.
In a large skillet, saute garlic in olive oil over medium heat for 2 minutes. Add shrimp, bay leaves, oregano, rosemary and chili pepper. Stir to coat. Add wine, vinegar and lemon juice. Stir and cover. Cook until shrimp is pink and opaque and garlic is soft -- about 5 minutes.
When pasta is ready, toss with remaining T olive oil in a large serving dish.
Pour shrimp and sauce over pasta. Serve with parmesan.

Really nice... tested!

Kooky Spaghetti

2007-04-19T14:14:00.000-07:00

Ingredients:

1 pound spaghetti
Salt for the pasta water
1/2 cup extra-virgin olive oil
1/2 lb. chunk pancetta, cut into small cubes
1/2 cup dry white wine
1/2 cup grated Pecorino Romano cheese
Freshly ground coarse black pepper
A handful of flat-leaf parsley leaves, lightly chopped

Method:
Start cooking the spaghetti in a large pot of boiling salted water.

In a large skillet heat the olive oil over medium heat. When hot, add the pancetta and sauté until just starting to crisp, about 5 minutes. Add the white wine and let it boil until almost evaporated.

When the spaghetti is al dente, drain it well, saving about 1/2 cup of the cooking water. Add the spaghetti to the skillet. Toss over low heat for a minute or two to coat the strands well with the pancetta and oil. Transfer to a large, warmed serving bowl and add the Pecorino, a generous amount of coarse black pepper, and the parsley. Add a few tablespoons of the cooking water to loosen the sauce. Toss again and serve hot.

Advertence: alcohol evaporate when cooked, so open another bottle to drive her crazy!

Classic Strawberry Pie

2007-04-19T04:24:00.000-07:00

Ingredients:

1 package (3.4 ounces) instant vanilla pudding mix
1 cup skim milk
9-inch graham cracker pie crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted margarine or butter
2 pint baskets California strawberries, stemmed
Powdered sugar, for dusting

Method:

Graham Cracker Crust:
Heat oven to 375 degrees. In bowl mix 1 1/4 cups graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted margarine or butter until thoroughly blended. Press crumb mixture firmly onto bottom and side of 9-inch pie plate. Bake in center of oven about 8 minutes until lightly brown, cool.

In bowl, whisk pudding mix and milk 2 minutes; chill 30 minutes. Spread pudding evenly in piecrust. Cover top of pie with strawberries, pointed ends up. Dust lightly with powdered sugar.

Spicy chicken

2007-04-18T07:39:00.000-07:00

Ingredients:

2 tablespoons sunflower oil
1 tablespoon butter
2 pounds chicken
4 tablespoons colombo powder (see Note below)
2 cups chicken broth
2 cups peeled and chopped onions
1 can (14 ounces) coconut milk
1 clove garlic, crushed
2 tablespoons freshly squeezed lime juice
2 tablespoons fresh thyme
2 tablespoons chopped chives
3 tablespoons chopped parsley
1 teaspoon chopped Scotch Bonnet pepper
1 tablespoon salt
1 tablespoon pepper
1 cup peeled and chopped bananas
1/2 cup shelled pistachios (optional)

Method:
In a large saucepan, heat the oil and butter. Stir in the chicken and colombo powder. Cook over medium heat for 15 minutes until brown.
Add the chicken broth, onions, 1/2 can of coconut milk, garlic, lime juice, thyme, chives, parsley, Scotch Bonnet pepper, salt, and pepper. Simmer over medium heat for 45 minutes. Turn off the heat.
Stir in the remaining coconut milk, the bananas, and pistachios.
Serve hot with Creole Rice.

Yield: 6 servings

Note: Colombo powder is French West Indies curry powder - a mixture of cumin, coriander, brown mustard, Malabar black pepper, cloves, fenugreek, and turmeric. Check gourmet shops and ethnic sections of your market.

It's a fully spices chicken... really aphrodisiac!

Flaming chocolate

2007-04-17T09:38:00.000-07:00

Ingredients:

1/4 cup milk
1/2 cup milk chocolate
1/4 cup caramel syrup
2 Tbsp pecans, chopped
2 Tbsp rum, 151-proof for flambé

For the Dipping Basket:
Fruit, cut (strawberries, bananas and pineapple)
Marshmallows
Cake, cubed (pound cake and cheesecake)

Method:
Soften milk chocolate in the microwave. Heat milk in the fondue pot. Once it's hot, add softened chocolate.
Stir until you have a smooth consistency. Pour caramel into a pool in the middle of the chocolate.
When it's time to serve, pour the rum over the top of the chocolate. Leave a small amount on the spoon to ignite with a lighter. Use flaming spoon to ignite the rum on the chocolate. Add the chopped pecans to the chocolate. Allow the flame to burn out.

Note: All dipping items should be skewered and dipped in the chocolate. Be careful as you reach the sides and bottom of the fondue pot; the chocolate tends to be hotter there.

Lot of candles, a lot of passion!

Sushi Rice

2007-04-11T06:11:00.000-07:00

Ingredients:

2 C Japanese-style rice
4 C water
1/3 C rice wine vinegar
2 T sugar
1 t salt

Method:
Rinse rice well. Cook rice with rice cooker according to directions. If using a pan to cook rice, bring rice and water to a boil, turn heat down to low and cover for about 20 minutes, until rice is tender.

Prepare sushi vinegar by mixing rice vinegar, sugar and salt in a small pan. Put the pan on low heat and cook until sugar dissolve, Cool the vinegar mixture. Spread the cooked hot rice into a large plate with a spatula. Sprinkle the vinegar mixture over the rice and fold the rice with a spatula very quickly. Be careful not to smash the rice. Use right away.

Makes 4 cups of sushi rice.

This is the base ingredient of several sushi dishes.

Spicy Ahi Tuna Roll

2007-04-11T06:07:00.000-07:00

Ingredients:

1/4 pound sushi-quality ahi tuna
1 t mayonnaise
1/2 t Srircha chili sauce such as Huy Foods brand
2 sheets nori (dried seaweed)
2 cup sushi rice
2 t toasted sesame seeds

Method:
Chop tuna and mix with mayonnaise and chili sauce.
Put a nori sheet on top of a bamboo mat. With moist hands, spread rice on top of the nori sheet. Sprinkle sesame seeds on top of sushi rice. Place tuna mixture lengthwise on the roll. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly then remove it from the sushi. Rub a small amount of water on seam of nori to seal.
Cut the rolled sushi into bite-sized pieces using a chef's knife wiped with a wet cloth between each cut.

Serve immediately

Sexy sushi... sexy girl!

Sunrise Roll

2007-04-11T05:59:00.000-07:00

Ingredients:

2 sheets nori (dried seaweed)
2 C sushi rice
1 T sesame seeds, divided
1 avocado, peeled and cut into 1/4-inch thin slices
1/2 fresh mango, cut into 1/4-inch thin slices
1/4 pound fresh crab, cooked and shredded
1 t mayonnaise

Method:
Cover a bamboo mat with plastic wrap. Place a sheet of nori on top of the plastic and, with moist hands, spread sushi rice on top, pressing firmly. Sprinkle sesame seed over the rice and turn the nori over so it is on top. Place avocado and mango, alternating, on the seaweed down the length of the center. Mix crab with mayonnaise and place on top of the avocado and mango.

Roll the bamboo mat forward, pressing the ingredients inside to make a cylinder-shaped roll. Remove the sushi from the mat and cut into bite-sized pieces using a chef's knife wiped with a wet cloth after every slice. Serve immediately.

Sushi is really aphrodisiac especially served on sexy naked bodies!

Beer bread

2007-04-05T05:01:00.000-07:00

Ingredients:

1 can beer
2 Tbsp. sugar
3 cups self-rising flour
3 tsp.baking powder until smooth

Method:
Mix all the ingredients togheter and pour into a buttered loaf pan.
Bake at 350 degrees for 1 hour 15 minutes.

There a lot of way you can use beer... be inspired!

Aphrodisiac bread

2007-04-05T04:51:00.000-07:00

Ingredients:

1 Tbsp. dry active yeast
1/2 tsp. curry powder
1/2 cup warm water
2 pinches dried parsley flakes
1-1/2 cups flour
3/4 tsp. salt
2 Tbsp. oil
1 tsp. minced garlic
seeds for topping

Method:
Preheat oven to 350 degrees.
In a large bowl, sprinkle yeast into warm water and stir to dissolve it. Add remaining ingredients and beat well.
On a floured work surface, knead the dough for 5 minutes. Form dough into a round loaf, place in a greased cake pan, and let it rise until it has doubled in size.
Brush top of bread with beaten eggwhite. Sprinkle lightly over top of bread, some sesame, poppy, coriander, or carraway seeds, if desired.
Bake for 45 minutes until it is light golden brown.
Serve warm.

We cant underestimate the importance of a right accompaniment for our dishes!

"Portuguesa" lobster

2007-04-02T06:24:00.000-07:00

Ingredients:

2 cups peeled and diced Idaho potatoes
2 tablespoons olive oil
6 ounces smoked spicy sausage, such as chorizo, removed from casings and chopped
1 cup finely chopped yellow onions
3 tablespoons finely chopped red bell peppers
2 bay leaves
2 tablespoons minced garlic
1 tablespoon minced shallots
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup chopped pimiento-stuffed green olives
1/2 cups chopped pitted black olives
1-1/2 cups seeded and chopped tomatoes
1 teaspoon salt, or more to taste
1/2 teaspoon crushed red pepper flakes, or more to taste
1 (1-1/2-pound) live lobster, split lengthwise in half
1/2 cup dry white wine
1/4 cup chopped green onions (green and white parts)

Method:

Bring the potatoes and enough water to cover to a boil in a small saucepan over high heat. Cook until the potatoes are just tender, about 6 minutes. Drain.

Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until just beginning to brown, about 5 minutes. Stir in the onions, red bell peppers, and bay leaves and cook until beginning to soften, about 3 minutes. Add the garlic, shallots, and parsley and cook, stirring until fragrant, about 1 minute. Add the olives, potatoes, tomatoes, salt, and crushed red pepper flakes, stir well to combine, and cook for 1 minute.

Add the split lobster, shell side down. Add 1 cup water and the wine, cover, and simmer until the lobster shells are deep red and the meat is cooked through, about 10 minutes.

With tongs, transfer each lobster half to a shallow soup bowl. Season the broth if necessary, remove the bay leaves, and spoon the broth over the lobster. Garnish with the chopped green onions and serve immediately.

Bring it into your mout is not the right way to serve...

Bacchant ham

2007-04-02T06:01:00.000-07:00

Ingredients:

2x (9 lb) boneless ham
2lb light brown sugar
4bot extra-dry champagne
6tbl honey
3tsp ground ginger
3tsp dry mustard

Method :
(Optional: canned pineapple slices or spiced apples)
Score ham and place on rack in baking pan. Cover top with 1 cup brown sugar and pour over 1 bottle champagne.
Bake at 325 degrees for 2 hours.
Combine remaining bottle champagne, remaining brown sugar, honey, ginger and mustard and bring to rolling boil in saucepan. Lower heat and simmer while basting ham every 15 minutes until done.
Garnish with pineapple slices and spiced apples, if desired.

note: champagne is also indicated for bacchanals with foam and beautifull girl... serve chilled (and naked)

Lemon Meringue

2007-03-29T04:50:00.000-07:00

Ingredients:

2 large egg whites
1/8 t. salt
2/3 C. sugar
1 t. finely grated lemon zest

Method:
Preheat oven to 400 degrees. Line two baking sheets with baking parchment and set aside.

Beat egg whites and salt in small bowl at high electric-mixer speed until frothy. With mixer still at high speed, add sugar gradually and continue beating until meringue peaks stiffly (about 4 minutes). Beat in vanilla, then by hand fold in lemon zest.

Drop meringue from rounded teaspoon onto prepared baking sheets, spacing 2 inches apart. Set in oven, immediately turn oven off, and let cookies remain in the oven for 2 hours (you can leave them in overnight)

Peel meringue off parchment and store in airtight container.

Makes about two dozen cookies.

Lemon in advance could be used with tequila...

Pisces

2007-03-27T14:19:00.000-07:00

February 19-March 20

______________________________________________________

Pisces and Sex

Sex is an emotional affair for the Fish, as is the case with much of their lives. Pisces is a sensual and creative lover, adoring playful sex and romping through erotic fantasies. Shyness goes out the door, if it's the bedroom door we're talking about! The Fish has a great appetite for sex and loves to keep things fluid and changeable. If their lover can indulge them in flights of fancy, they'll be primed all night long. For Pisceans, love and sex as a complete union is best, the better to feel safe, free and totally uninhibited. The Fish also loves to please their lover, so this union will definitely sizzle for two. As for the sexiest kind of play, it's in the water for the wet and wild Fish.

Aquarius

2007-03-27T14:17:00.000-07:00

January 20-February 18

______________________________________________________

Aquarius and Sex

As befits an Air sign, Aquarians tend to approach sex via the mind. If they can share and discuss their thoughts with their lover, matters in bed will be greatly enhanced. Their natural curiosity will also lead them to experiment with creative play between the sheets, so watch out! Pushing the envelope is a natural response for these folks, and they'll continually test the waters for ever greater pleasures. A delicious mystery lurks beneath the surface of these oft-controlled souls, and the lover who can call their bluff is in for a wild ride. The issue of mind vs. body, and which is more important, is also with the Water Bearer. A lover who can convince them of the pleasure principle will set this sexual being free.

Capricorn

2007-03-27T14:15:00.000-07:00

December 22-January 19

______________________________________________________

Capricorn and sex

Behind that cool Capricorn exterior lies a white-hot interior waiting to be discovered by a worthy lover. Splendor beneath the sheets is likely to be a straight-ahead affair for the Sea Goat, since this practical Earth sign doesn't need anything flashy or fancy to get aroused. The arousal here is from being happily in love, since love and sex do go hand in hand for Capricorn. The Sea Goat is a persistent, passionate and loyal lover, so whoever is on the receiving end is in for a guaranteed good time. While Capricorns abhor being dependent on their lover, they would certainly like to be nurtured by them and exposed to new levels of delight. There is no doubting that the frisky Sea Goat can explode with an understanding, strong and libidinous partner.

Sagittarius

2007-03-27T14:13:00.000-07:00

November 22-December 21

______________________________________________________

Sagittarius and Sex

The Archer is a Fire sign: 'Nuff said, at least where sex is concerned. The initial Sagittarian response where sex is concerned is through physicality, as opposed to emotion or practicality. The Archer is not shy, and like the half beast/half human that he/she represents, is quite the sexual animal. In other words, these folks are always ready! Sagittarians like to enjoy many an erotic experience, in keeping with their outgoing and sociable nature. Their great libido also lends itself best to an artistic and graceful lover, qualities they very much admire. Trying new things is also often on the Archer's mind, and when their lover says sex on the beach, they had best not be referring to a fruity drink. The Sagittarian's thirst for knowledge is often quenched through straight talk in bed, a way to combine two of their favorite pleasures. Sagittarians can also grow to worship a worthy lover, a fitting response to this holiest of acts.

Scorpio

2007-03-27T14:08:00.000-07:00

October 23 - November 21

______________________________________________________

Scorpio and Sex

The Sex God of the Zodiac has quite a lot to live up to! The Scorpion does just that, thank you very much. The sexual prowess and drive of those born under this sign is legendary. Scorpions smolder with every come-hither look, alluring wink of an eye and mysterious stare. If you want to ride a tiger to an emotional and sexual crescendo, jump on the curvy back of the sleek Scorpion. The Scorpio lover has an almost hypernatural libido, and loves giving sensual pleasure, although receiving it is nice, too. Variety as the spice of life is the golden rule here, and Scorpio loves to choreograph the scene for maximum mutual satisfaction. Any lover stepping into this lair best be ready, since keeping up is a must. Scorpions adore a lover who can go on forever, the perfect gift for this truly sexual being. If that lover brings some toys along, things will be tied up oh-so-neatly. Ooh.

Libra

2007-03-27T14:07:00.000-07:00

September 23-October 22

______________________________________________________

Libra and Sex

Sex is often mental for Air signs, and Libra is no exception. These great communicators are possessed of a strong intellect, and these mental fireworks often manifest themselves in the thorough exploration of a lover. Only the brave need apply! Since the Scales like to be in balance, though, they are often thinking of what both partners want. A marked distaste for confrontation can sometimes be perceived as disinterest on Libra's part, but it's more often just a deep-down desire to please. Libras love seduction and foreplay, and plenty of talk leading to some hot action. If this is all achieved in the right luxurious setting, watch out! Libras swathed in riches are a pleasure to behold. Libra loves the thought of a gifted and attractive partner, since they feel their partner is receiving just that. It's safe to say that a little erotica goes a long way with the Scales, since these folks can be oh-so-playful with their toys.

Virgo

2007-03-27T14:04:00.000-07:00

August 23-September 22

______________________________________________________
Virgo and Sex

So often, the sizzle in sex is in the details, and Virgo is a master of minutiae. The lover as perfectionist is Virgo personified: someone who will see to it that the little things are never overlooked. Virgos finish what they start in the bedroom, and this cozy chamber is likely to be a dreamy den decorated with discriminating taste. The servant in Virgo is only more than happy to be everything their lover desires; if that lover can bring out Virgo's sensual self, the reward will be a most liberated lover. A cool exterior tends to mask Virgo's wild side, often a fantasy world filled with erotica safely under wraps. The lover who can reach these sexual treats through artful seduction is lucky in love indeed.

Leo

2007-03-27T14:02:00.000-07:00

23-August 22

______________________________________________________

Leo and Sex

As befits a Fire sign, there is a great physicality, white heat and ardor which emanates from the Lion -- in the right circumstances. The Lion wants action first and foremost, and if the moves are being made on them, all the better. When Leos are being made love to (slow, steady love), they are flattered into a state of ecstasy. This kind of approach will help create a Lion who is a very confident lover. Leos are utterly aroused when a partner revels in their beauty and aura and tells them how wonderful it is. As their gracious gift, the Lion will show their partner just how much that compliment meant! The Lion loves seduction and foreplay, and a well-placed mirror or two would be nice, too, since that flowing mane and cat-like quality are begging to be watched.

Cancer

2007-03-27T14:00:00.000-07:00

June 22-July 22

______________________________________________________

Cancer and Sex

Like the rest of their life, a sexual encounter with Cancer is much like a slow dance, but if you've got the right moves, you can take the Crab on a torrid tango. Ole! The emotional firepower that can be aroused within Cancer usually manifests itself as a series of wonderful fantasies and less as sexual acrobatics. Either way, it's pure pleasure for both partners. The Crab is also quite intuitive and can generally sense what their lover wants, which makes an encounter between the sheets a finely-tuned union. Cancer's feminine side is often on display in the bedroom, which means the Crab enjoys being made love to. The good news is that the Crab is a very receptive student! With the Crab, sex often equals love and its nurturing aspects (such as home and hearth), so anyone who can appeal to this sign's deep need for security is likely to unleash a volcanic eruption of sensual treats. Being a Water sign, Cancerians are quite fond of sex on the beach or in the sea.

Gemini

2007-03-27T13:58:00.000-07:00

May 21-June 21

______________________________________________________

Gemini and Sex

The Twins aren't asking for much, just someone who will stimulate their mind for a great time. Of course, those mental hijinks need to have a bit of follow-through, so a lover with variety on their mind will score a perfect 10. That said, a quickie in the back seat of a fast car is just what the doctor ordered on some days. Face it, this sign is versatile! Most of all, though, sex is a mental sport for Gemini. The act begins in the head and works its way down and around. Gemini is always in search of the perfect lover and the perfect sexual experience. Once they (hopefully) find it, they will want, and give, stimulation to all the senses, for sight, sound and touch are all important. Bottom line: The Twins want something different and something complete. Not too much to ask, right?

Taurus

2007-03-27T13:53:00.000-07:00

April 20-May 20

______________________________________________________

Taurus and Sex

Taurus is one alluring package, thanks in part to their love of beautiful things. Those lucky enough to snare this lover will find that the best, amazingly, has been hidden from view! In private, the Bull is an intense partner, and one quite happy to have sensual encounters go on all night long. The Energizer Bunny of the Zodiac has arrived! These days and nights of play should be punctuated with conversation, fantasies, seduction, even a few edible treats, the better to create the perfect mood. Sex as a release from the more practical aspects of life is often all the Bull wants. If this play date can be scheduled for Taurus's beloved home, all the better, since comfort is always on the Bull's mind.

Aries

2007-03-27T13:46:00.000-07:00

March 21-April 19

______________________________________________________

Aries and Sex

The Ram is more of a tiger where sex is concerned and, like many other sleek animals, loves the hunt -- that steady pursuit of the ultimate prize. Aries is a physical and fearless lover and is blessed with the stamina to go all night long. They are not afraid to experiment sexually in their quest for pleasure, which means an open-minded lover is a must. The Mile-High Club must have been invented for these folks! It's safe to say that Aries' lover must be able to satisfy, or the Ram will move on. The dominant sexual partner will likely be the Ram, and while eroticism is important, a mental connection is also favored by this sign. As if Aries weren't passionate and demanding enough, they also want to be made to feel secure in a sexual relationship, lest jealousy rear its ugly head.

Candied Rose Petals

2007-03-24T10:17:00.000-07:00

Ingredients:

1 egg-white
3 tsp sugar
a bunch o rose petal

Method:
Begin by slightly beating one egg-white in a small bowl. Sprinkle a layer of sugar on a small plate. Dip the rose petals first in egg-white, then in sugar so they are coated on both sides.

Dry these confections on a rack. Store the candied petals on wax paper, each layer separated by a paper towel or piece of cheesecloth.

Use these on candy trays, as a garnish for fruit cups, as a decoration on cakes and pies or to adorn a serving plater for a special meal.

Sweet Nipples Pickles

2007-03-24T08:43:00.000-07:00

Ingredients:

4 quarts firm, ripe figs (about 30)
5 cups sugar; divided
2 quarts water
2 sticks cinnamon
1 tbsp whole allspice
1 tbsp whole cloves
3 cups vinegar

Method:
Peel figs. (If unpeeled are preferred, pour boiling water over figs and let stand until cool; drain.)
Add 3 cups sugar to water and cook until sugar dissolves. Add figs and cook slowly for 30 minutes.
Add 2 cups sugar and vinegar. Tie spices in a cheesecloth bag; add to figs. Cook gently until figs are clear. Cover and let stand 12-24 hours in a cool place. Remove spice bag.
Bring to simmer; pack hot into hot jars, leaving 1/4-inch head space. Remove air bubbles. Adjust caps.
Process pints and quarts 15 minutes in boiling water bath.

Use the pickle sauce to candy some part of your body. eg...

Yield: 8 pints

NO-Bake Cookies

2007-03-14T09:32:00.000-07:00

Another video recipe... hope it'll be usefull!

Strawberry Cake

2007-03-14T09:17:00.000-07:00

Ok, this is not properly a "video recipe", and maybe you want know how to bake a cake after this... but, who cares?

First Part:

Second Part:

Ok ok, here you are a strawberry cake recipe... delicious and Aprhodisiac!

Ingredients:

2 (10 ounces each) packages frozen strawberries in syrup
1 cup butter
1 1/4 cups granulated sugar
2 eggs
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Pecan Layer and Topping:
1/2 cup chopped walnuts or pecans
1/2 cup light brown sugar, packed
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Sauce:
Reserved strawberry syrup
4 teaspoons cornstarch
2 teaspoons lemon juice

Method:
Drain thawed strawberries, reserving syrup; set aside.
In a mixing bowl cream butter and 1 1/4 cups sugar together until light and fluffy. Add eggs; beat well. Blend in sour cream. In another bowl stir together flour, baking powder, baking soda, and salt; stir into the creamed mixture, blending well.

Spread half of the batter in a greased and floured 13x8x2-inch baking pan. Spoon drained strawberries over the batter.

Combine pecan layer ingredients in a small bowl; sprinkle half of the nut mixture over the layer of batter and strawberries. Spread remaining batter over all, then sprinkle with remaining nut mixture.

Bake at 350° for 30 to 35 minutes.

In a small saucepan, combine reserved strawberry syrup with 4 teaspoons cornstarch. Heat, stirring, until thickened and bubbly. Add 2 teaspoons lemon juice. Cool and serve over warm or cooled strawberry crunch cake.

Serve with whipped cream or whipped topping, if desired.

Gnocchi with tomato sauce

2007-03-14T08:57:00.000-07:00

Ingredients:

Flour
Smashed potatoes
Egg

ehmmm...

I think that you maybe prefer to watch a beautifull girl cooking some gnocchi instead of reading this simple recipe!

Thought I guess?!

Nut Milk - Faux Oatmeal

2007-03-12T09:52:00.000-07:00

Another video recipes: Raw food in a sexy way...

Tahini Salad Dressing

2007-03-12T09:44:00.000-07:00

Reading recipes is a simple way to find out how to cook a good meal... but see how two beautyfull girl cook is a funny (and sexy) way to make cooking as your new passion!

that's only the first... stay on, and watch more!

Coloured Omelette

2007-03-11T05:09:00.000-07:00

Ingredients:

1 small red potato, peeled and cut into 1/4-inch dice
1/3 small chayote, peeled and cut into 1/4 by 1-1/2 inch matchsticks
1 teaspoon extra-virgin olive oil
1/4 small red onion, thinly sliced
1/4 small red bell pepper, cut into 1/4 by 1-1/2 -inch matchsticks
1 garlic clove, minced
Salt and freshly ground pepper
1 teaspoon finely chopped fresh flat-leaf parsley
1 teaspoon minced fresh cilantro
2 teaspoons unsalted butter
4 large eggs, lightly beaten
1/4 cup heavy cream

Method:
In a small pan of boiling water, cook the potato and chayote until just tender, about 4 minutes. Drain the vegetables and transfer to a plate.

Heat the olive oil in a small skillet. Add the onion and red pepper and cook over moderately high heat, stirring, until wilted, about 2 minutes. Add the potato, chayote and garlic, season with salt and pepper and cook for 1 minute. Stir in the parsley and cilantro, cover and keep warm.

In a 10-inch omelet pan, preferably nonstick, melt the butter until the foam subsides; tilt the pan to coat the bottom and sides. In a bowl, combine the eggs and cream, and season with salt and pepper. Add the eggs to the pan and cook over high heat without stirring just until the edges set. Lower the heat to moderate and lift the sides of the eggs, tilting the pan to let the uncooked eggs spread underneath. Cook until the bottom is browned and the top is still slightly runny, about 2 minutes.

Spread the vegetables on top of the eggs. Tilt the pan and fold over one-third of the omelet to partially cover the vegetables. Roll the omelet onto a cutting board, flipping it over itself. Cut the omelet in half and serve on warmed plates.

Demeter's cake

2007-03-11T04:13:00.000-07:00

Ingredients:

1 (1/2-pound) russet (baking) potato
1 teaspoon drained bottled capers, chopped fine
4 kalamata or other brine-cured black olives, chopped fine
1 large egg, beaten lightly
1/3 cup dry bread crumbs
1/4 cup vegetable oil
lemon wedges as an accompaniment

Method:
Peel the potato, cut it into 3/4-inch pieces, and on a rack in a saucepan steam it over boiling water, covered, for 8 to 10 minutes, or until it is very tender.
Let the potato cool for 5 minutes, in a bowl mash it, and stir in the capers, the olives, the egg, and salt and pepper to taste.
Scoop the mixture by l/4-cup measures, form the scoops into l/2-inch-thick cakes, and coat the cakes with the bread crumbs. In a large heavy skillet heat the oil over moderately high heat until it is hot, but not smoking, and in it sauté the cakes, turning them once, for 4 minutes, or until they are golden.
Serve the cakes with the lemon.

Suggestion for serving: have a bath and eat the cake! :O)

Green Grape Glacier

2007-03-08T02:38:00.000-08:00

Yummy!! If you are a fan of green grapes this is the mocktail for you. Wonderful for a morning drink or an afternoon at the beach, a Green Grape Glacier is a luxurious treat and the frozen grapes for the garnish are an extra bonus.
Ingredients:

12 seedless green grapes
4 oz white grape juice
4 oz cold sparkling water

Preparation:

Freeze the grapes until hard.
Combine 10 frozen grapes and grape juice in a blender and process about 20 seconds, or until smooth and thick.
Pour the grape mix into a highball glass.
Add the sparkling water.
Stir gently.
Garnish with the remaining 2 frozen grapes.

Pomegranate Cake

2007-03-08T02:00:00.000-08:00

Ingredients :
2 eggs
3/4 cups sugar
1 cup sifted cake flour
1 teaspoon baking powder
1 cup pomegranate juice

Instructions:
Grease and flour an 8-inch cake pan.
In a mixing bowl, beat eggs until foamy and gradually add sugar. Continue beating until mixture is stiff and full of air.
Sift cake flour and baking powder, divide in three parts and fold into the egg-sugar mixture, alternate with the pomegranate juice.
Transfer the batter to the cake pan and bake at 350 degrees F for 35-40 minutes.
Cool for 10-15 minutes and turn out on a cake plate.
Dust with powdered sugar or frost with a butter cream frosting.

Yield: 1 cake

Banara Foster

2007-03-08T01:07:00.000-08:00

Ingredients:

1/4 Cup unsalted butter (1/2 stick)
1/4 Cup firmly packed brown sugar
1/2 Teaspoon cinnamon
1/4 Cups dark rum
1/4 Cup Creme De Banana Liquor
4 ripe bananas (peeled and quartered)

Methods:

Vanilla Ice Cream Stir butter with sugar and cinnamon in heavy
large skillet over medium heat until melted.
Add dark rum and liqueur and simmer until sauce
thickens, stirring occasionally, about 5minutes.
Add bananas and stir to coat.
Scoop ice cream into dishes.
Spoon sauce and bananas over. Serve immediately.

Oysters with apple mignonette

2007-03-05T05:41:00.000-08:00

Ingredients:

12 medium oysters, your choice of variety
1/2 cup apple cider
3 tablespoons finely chopped tart apple
2 tablespoons finely chopped red pepper
1 whole shallot, finely chopped
1 tablespoon finely chopped parsley
1 tablespoon cider vinegar
Coarsely ground black pepper

Methods:
Clean the oysters. Combine oysters and apple cider in a small saucepan and bring to a boil. Steam oysters, covered, over moderately high heat until they just open, about 4 minutes. Transfer to a plate after oysters have opened, reserve steaming liquid, and discard any unopened oysters. Chill oysters until cool, about 30 minutes.
While oysters are chilling, pour oyster steaming liquid through a paper towel-lined sieve into a bowl to remove any grit. Stir 2 tablespoons strained liquid together with remaining ingredients and salt to taste. Discard remaining strained liquid.
Remove flat half of oyster shell and loosen oyster with a sharp knife. Put oysters in rounded half of shell. Arrange on plates and spoon sauce over oysters.

Strawberry bavarian cream

2007-03-05T04:02:00.000-08:00

Ingredients:

3 Tablespoons unflavored gelatin
1/3 cup cold water
2-1/2 pints strawberries (to make 2 cups purée), washed & hulled
2/3 cup superfine sugar
3 Tablespoons lemon juice
1 cup heavy cream, chilled

Preparation:
Sprinkle the gelatin over the water in a small saucepan and let it soften.
Reserve 1 large berry and 5-6 small ones for garnish.
Purée the remaining berries in a food processor and then strain them through a fine
sieve.
Add the sugar and lemon juice and stir until the sugar has dissolved.
Put the gelatin over low heat until it dissolves completely.
Whisk the melted gelatin into the purée.
Set the mixture over a pan filled with ice cubes and 1/2 cup water and stir about one
minute. Make sure to reach the bottom and side of the bowl, so that the mixture chills
evenly. When the purée starts to thicken slightly remove from the ice bed.
Beat the cream over the ice water until it clings it forms soft peaks.
Fold the cream rapidly into the purée with a whisk until it is completely blended. Work
quickly!
Rinse the mold with cold water and pour in the strawberry mixture.
Refrigerate for 2 to 3 hours or until firmly set.

To serve:
To unmold: run the tip of a paring knife around the edge of the mold then dip the mold in
warm water for about 5 seconds. Tilt the mold to release the vaccuum, put a chilled platter
on top of the mold and invert quickly.
Arrange the reserved berries like a bouquet in the
center of the bavarois.

Notes: The Bavarois may be made 1 day in advance, umolded when set, covered and
refrigerated. Decorate it just before serving.

Cayenne pepper

2007-02-21T05:19:00.000-08:00

This popular spice contains capsaicin, the compound that gives chili peppers their intense heat, and which is known to boost feel-good endorphins, increase body temperature and act as a mild stimulant—all of which contribute to a higher sex drive.

capsaicine produces a sensation of burning in any tissue it comes in contact with... so have fun, but be carefull.

Spicy Risotto

2007-02-20T05:32:00.000-08:00

Ingredients:

3/4 cup and 1 tablespoon and 1 teaspoon vegetable broth
2/3 green onions, chopped
1/3 cup frozen green peas
1/8 teaspoon salt
1/3 pinch garam masala
1/3 pinch turmeric powder ground cayenne pepper to taste
1/3 cup uncooked basmati rice
1-1/2 teaspoons butter
3-1/4 large fresh mushrooms, chopped
1-2/3 cloves garlic, chopped
1/8 green bell pepper, chopped
1/8 red bell pepper, chopped
1/4 teaspoon garam masala
1/3 pinch turmeric powder
cayenne pepper to taste
2 tablespoons and
2 teaspoons dry red lentils
1/4 cup vegetable broth
2 tablespoons and
2 teaspoons almond slivers
1/3 bunch cilantro sprigs

Method:
In a pot, bring 2 1/2 cups broth to a boil. Mix in green onions and peas. Season with salt, 1 pinch garam masala, 1 pinch turmeric, and cayenne pepper to taste.
Stir the basmati rice into the pot. Reduce heat to low, cover, and simmer 20 minutes. Melt the butter in a wok over medium-high heat.
Cook and stir the mushrooms and garlic in the melted butter until lightly browned. Mix in green bell pepper and red bell pepper. Season with 1 teaspoon garam masala, 1 pinch turmeric, and cayenne pepper to taste.
Stir in the lentils and 3/4 cup broth. Reduce heat to low. Cook 20 minutes, stirring occasionally, until lentils are tender.
In a skillet over medium heat, cook the almonds, stirring frequently, until lightly browned.
Remove from heat, and set aside.
Increase wok heat to medium.
Mix the rice into the wok with the vegetables and lentils.
Cook and stir until all liquid has evaporated.
Garnish with toasted almonds and cilantro sprigs to serve.

Aphrodisiac ingredient full recipes and law fat!

Red kisses

2007-02-20T05:09:00.000-08:00

Ingredients:

1/4 cup lite ricotta cheese
1/4 cup nonfat process cream cheese
2 tablespoons sugar
2 tablespoons no-sugar-added all-fruit seedless raspberry spread, melted
1 cup fresh raspberries
3/8 cup vanilla wafer crumbs
2 tablespoons frozen reduced-calorie whipped topping, thawed

Method:
Position knife blade in food processor bowl; add first 3 ingredients. Process until smooth, scraping sides of processor bowl once; set mixture aside.
Combine raspberry spread and raspberries, and stir gently. Spoon 1/4 cup raspberry mixture into each of 2 (8-ounce) parfait glasses.
Top each with 2 tablespoons ricotta mixture, 3 tablespoons cookie crumbs, 2 tablespoons ricotta mixture, 1/4 cup raspberry mixture, and 1 tablespoon whipped topping.
Chill parfaits at least 2 hours before serving.

Sweet, sexy, e light... ther's nothing better!

Oysters

2007-02-19T15:59:00.000-08:00

Oysters are considered as an aphrodisiac. It is disputed whether this is true.
According to the Telegraph of London, a team of "American and Italian researchers analysed bivalve molluscs - a group of shellfish that includes oysters - and found they were rich in rare amino acids that trigger increased levels of sex hormones."
If there is such an effect, it may be due to the soft, moist texture and appearance of the oyster; it may also be due to their high zinc content.

Another joking theory states, "If you can get a woman to eat a raw oyster, you can get her to do anything!" referring to their visual nature, unappealing for some people.

(from: wikipedia.org)

Muira Puama

2007-02-19T15:43:00.000-08:00

Ptychopetalum is a genus of two species of flowering plants in the family Olacaceae, native to the Amazon rainforest. The indigenous name for the genus is Muira Puama, "potency wood". The species are shrubs or small trees growing to 5 m tall.

Species

Ptychopetalum olacoides Benth.
Ptychopetalum uncinatum Anselmino

Uses

The root and bark are used for a variety of ailments by indigenous peoples in the Rio Negro area of South America, and have become popular as herbal treatments for sexual dysfunction, but the effectiveness of muira puama preparations are debatable. There is evidence that Muira Puama is anxiogenic, which would be consistent with a stimulant effect, without affecting coordination.

(from: wikipedia.org)

Sexy Potatoes

2007-02-19T15:37:00.000-08:00

Ingredients:

2 large baking potatoes
2 teaspoons reduced-fat margarine, melted
1/3 cup buttermilk
1 tablespoon fresh minced chives or 1 teaspoon dried chives
Salt and freshly ground pepper to taste
Paprika for garnish

Method:
Bake or microwave the potatoes until tender but still firm. Let cool (at room temperature, they have less chance of falling apart when you scoop them out), then scoop out the centers, leaving a firm, 1/4-inch-thick shell.
Mash the potatoes in a small bowl, then stir in the melted margarine, buttermilk, and chives. Season to taste with salt and pepper, then fill the shells. Dust the tops with paprika.
Bake at 350 degrees F. for 15 to 20 minutes, or until well heated through. Serve hot.

Oh gosh... thought I wasn't so drunk tonight!

Flaming love messenger

2007-02-19T15:24:00.000-08:00

Ingredients:

2 Rock Cornish game hens, defrosted if frozen
4 Tbsp butter
1/4 cup sherry
1/4 cup brandy

Method:
Remove giblets from defrosted birds and discard.
Melt the butter in a heavy skillet with heat-proof handle. Season hens with salt and pepper, then brown lightly all over in the butter, turning frequently. This should take about 20 minutes. When hens are browned, add sherry to the pan and transfer it to the oven.
Roast birds 45-60 minutes, until they are tender, basting often.
Transfer hens to heated (and heatproof) serving dish. Warm brandy in a small saucepan and ignite it. Pour over the hens and serve flaming.
If you cannot get Rock Cornish hens, use squab, poussin (very young chicken) or quail. These birds cook more quickly, so adjust the roasting time accordingly.

Not really aprhodisiac... but really amazing, so ask her for the fire!

Salt Baked Fish

2007-02-19T09:46:00.000-08:00

Ingredients:

4 cups kosher salt
1 whole red snapper, striped bass, or porgy (1-1/2 pounds), cleaned and scaled
1 lemon
3 rosemary or thyme sprigs

Method:
Preheat oven to 450 degrees F. Line 13-inch by 9-inch baking pan with foil; spread 2 cups salt in bottom of pan.
Rinse snapper inside and out with cold running water; pat dry with paper towels. From lemon, cut 3 slices. Cut remaining lemon into wedges. Place lemon slices and rosemary in cavity of fish. Place snapper on bed of salt; cover with remaining 2 cups salt. Bake until fish is just opaque throughout when knife is inserted at backbone, about 30 minutes.
To serve, tap salt crust to release from top of fish; discard. Slide cake server under front section of top fillet and lift off fillet; transfer to platter. Slide server under backbone and lift it away from bottom fillet; discard. Slide cake server between bottom fillet and skin and transfer fillet to platter. Serve with reserved lemon wedges.

Hope this site isn't visited only by man!

Sea loving Earth

2007-02-19T09:00:00.000-08:00

Ingredients:

1/4 pounds fresh spinach, rinsed well and left wet
1/8 cup butter
1/4 large onion, finely chopped
small pinch of freshly grated nutmeg
salt and freshly ground pepper to taste
1/4 cup heavy cream
1/4 cup fine dried bread crumbs
1/8 shucked fresh oysters
1 tablespoons finely chopped fresh dill or 1 teaspoons dried

Method:
Place the spinach in a large saucepan, cover, and steam over moderate heat for about 5 minutes or until tender. Drain the spinach, refresh under cold water, squeeze dry, and chop finely.
Preheat oven to 400 degrees F. In a large skillet, heat half the butter, add the onion, and sauté over moderate heat for 5 minutes, stirring often. Add the spinach, nutmeg, salt, pepper, and cream.
Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture. Add the oysters and dill and stir well. Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.

Oysters for sensuality, spinach for durability!

Triton seeds with Calamari

2007-02-18T05:38:00.000-08:00

Ingredients:

5 ounces cuttlefish or whole squid
1/4 onion, chopped
1 garlic clove, chopped
2 tablespoons extra virgin olive oil
salt and freshly ground pepper
1 cups Arborio rice
2 cups boiling fish broth (stock)
2 tablespoons butter
1/2 tablespoon chopped parsley

Method:
Clean the cuttlefish or squid by removing eyes, beak and transparent quill. Remove and reserve ink sac. Place cuttlefish or squid in a bowl of cold water and soak for 30 minutes. Peel off as much skin as possible, cut the into strips and wash in plenty of cold water.
Saute onion and garlic in the oil until translucent. Add the cuttlefish or squid and cook over moderate heat until golden, stirring from time to time. Add salt and pepper reduce heat, cover and cook for 30 minutes.
Add the rice and stir briefly over high heat to blend flavors. Pour in several ladlefuls of boiling broth, the ink from the ink sac, and then little by little the rest of the boiling broth. Reduce heat to low and cook for about 15 minutes, stirring constantly.
Stir in the butter and parsley, remove from heat and let rice rest for a couple of minutes, covered. Stir once more and serve.

Squid seems to be really Aprhodisiacs... and good lovers too!

Eggplant Soup

2007-02-15T10:47:00.000-08:00

Ingredients:

Cheese Foam: 1 ounce fresh mozzarella cheese, grated
1/2 ounce Emmental cheese, grated
1/2 ounce Gruyure cheese, grated
1/2 ounce Brie cheese, grated
1 cups heavy cream

Eggplant Soup:
1 small-sized eggplant
1/2 cup chicken stock

Other ingredients: 1 teaspoon tomato paste
1 teaspoon olive oil
1/2 cup water
Pinch of salt

Method:
To prepare eggplant soup: Season whole eggplant with olive oil and salt. Place in a baking dish with 1 cup of water. Bake in a 375 degree oven for 30 minutes. Peel the eggplant and mix it with the chicken stock in a mixer until the eggplant pieces have dissolved. Pour mixture through a sieve into a saucepan. Place the saucepan in another dish filled with hot water to keep warm.
To prepare cheese foam: Put heavy cream in a saucepan and bring to a boil. Remove from heat, add cheeses and whisk. Set mixture aside and let it cool for 30 minutes. Pour mixture through a sieve and into a funnel.

To plate: Dilute tomato paste in a small mixing bowl with a teaspoon of olive oil on top. Pour soup into a shot glass-sized serving dish (preferably glass), filling half way. Then fill the rest of the glass with cheese foam. Lastly, add teaspoon of tomato paste mixture.

Who do you want to kiss?

Vodka Plums

2007-02-11T05:33:00.000-08:00

Ingredients:

2 plums, sliced
1/4 cup chilled vodka
2 tablespoons sugar
1/2 teaspoon grated lemon peel

Pineapple or lemon sorbet

Instructions:
Combine first four ingredients in bowl. Stir until sugar dissolves. Refrigerate plum mixture at least 20 minutes.

Spoon sorbet into balloon glasses. Top with plums and marinating liquid. Recipe can be doubled or tripled.

Good to be served after fish dishes.

Drink the rest of vodka!

Disaronno® Salmon

2007-02-11T05:29:00.000-08:00

Ingredients:

1/4 cup DISARONNO® Originale
1/4 cup light soy sauce
2 Tbsp lime juice
2 Tbsp sesame oil
1/4 tsp ground black pepper
1 tsp grated fresh ginger
Salt to taste
2 salmon fillets (1-1/2 pounds each) skin on
1 Tbsp Hoisin (available in the Chinese foods section of your store)

Method:
Combine DISARONNO®, soy sauce, lime juice, sesame oil, hoisin, pepper, ginger and salt. Add salmon fillets and marinate for 1 hour.

Preheat oven to 350 degrees F.

Lightly spray a shallow roasting pan with vegetable oil spray. Place the fish fillets in the pan, skin side down. Bake for 10 minutes. Pour remaining marinade in a saucepan, bring to a boil and reduce for 10 minutes. Place fillets on a serving platter and pour reduced marinade over the top. Garnish with fresh asparagus and lemon slices. Recipe may also be used for salmon steaks.

Yuuum... seems good!

Clams with bacon

2007-02-11T04:59:00.000-08:00

Ingredients:

12 fresh New Jersey littleneck clams
salt
cornmeal or all-purpose flour

For the topping:
1 tablespoon extra-virgin olive oil
1 small clove garlic, finely chopped
1 tablespoon fine bread crumbs
1 tablespoon chopped roasted red sweet pepper
1 teaspoon chopped fresh parsley
2 tablespoons finely chopped pancetta or bacon
dry white wine
1 lemon, cut into wedges

Method:
Scrub the clams to remove exterior dirt.

Preheat a broiler. In a mixing bowl, combine all the ingredients for the topping and mix well.

Working over a bowl to catch any clam juice, open clams, cutting the flesh from the shell cavity to make it easier to lift out when eating. Leave the whole clam meat in one of its shells and discard the other shell.

Spoon equal amount of topping on each clam. Drizzle clam juice from the bowl over the topping and sprinkle lightly with wine to keep the clams moist and prevent them from burning. Place in a flameproof baking dish 9 inches from the broiler. Broil for about 6 minutes, watching carefully to be sure the topping does not burn. If it browns too quickly, move farther from the flame and add a little more clam juice or wine before returning them to the oven. Serve hot with lemon wedges.

That's not the same clam of the recipe, but... who cares?

Crab Fondue

2007-02-11T04:23:00.000-08:00

Ingredients:

1 Tbsp unsalted butter
2 Tbsp shallot, minced
3 Tbsp dry white wine
1 cup half-and-half or cream
8 ounces cream cheese, cut into pieces, at room temperature
4 ounces white cheddar cheese, shredded
1/2 pound crab meat
Juice of one lemon
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp Old Bay seasoning
2 cups broccoli florets, blanched and cooled
Breadsticks

Method:
In a pot over medium heat, sweat shallots briefly in butter. Add wine, half-and-half, cream cheese and cheddar cheese. Stir until cheese is melted and mixture is smooth.
Stir in remaining ingredients and serve while hot and bubbly with broccoli and breadsticks.

The crab is that thing she holds in her finger...

Purple Egg

2007-02-11T04:08:00.000-08:00

Ingredients:

3 egg whites
1-1/2 ounces granulated sugar
3 egg yolks
1-1/2 ounces flour
1-1/2 ounces unsalted butter
3-1/2 ounces prune mix (see below)
5-1/3 ounces heavy cream

Method:
Prepare prune mix from 3-1/2 ounces fresh prunes, 3-1/2 ounces sugar and a small amount of water by slowly roasting mix in the oven, then blending and pureeing it and gently flavoring with dark rum.

Whip egg whites and granulated sugar to an oily constancy, beat egg yolks until smooth, add to whisked egg whites. Carefully fold in flour. Heat two omelet pans (diameter about 5-1/2 inches) and grease with unsalted butter, pour in batter, carefully bake on low heat for about 3 minutes, Turn omelets, slowly bake other side.

Heat prune mix, beat with a small quantity of cream until smooth, coat omelets with prune mix, fold, serve on plates, dust with powdered sugar and garnish with whipped cream and prune mix sauce.

Hei, be carefull with any kind of "egg"!

Champagne fettuccini

2007-02-09T11:11:00.000-08:00

Ingredients:

1/2 med Onion, coarsely chopped
1/8 tbl Whole cloves
1/8 tbl Olive oil
4 oz Champagne
1/8 cup Fish broth
1/2 qt Cream
8 med Shrimp, deveined
1 cup Asparagus, coarsely chopped
1 tbl Olive oil
1/ 2tsp Minced garlic
1/8 cup Chopped fresh basil
2 oz Butter
Salt and pepper to taste
1/2 lb Fettucini, cooked
1/2 cup Fresh tomato, chopped

Method:
Saute onion with cloves in 1/4 tablespoon olive oil in saucepan just until onion is tender but not browned. Stir in champagne, fish broth and cream.
Simmer for 30 minutes, stirring frequently. Strain and set aside. Cut shrimp into halves lengthwise. Saute shrimp and asparagus lightly in 2 tablespoons olive oil in saucepan. Add garlic. Saute until golden brown.
Add 16 ounces of the strained champagne sauce, basil, butter, salt and pepper. Simmer for 5 minutes or until slightly thickened. Add fettucini and tomato; toss lightly.

A jéroboam bootle after dinner should be sufficient!

Graham’s butternut

2007-02-09T05:02:00.000-08:00

This recipe has been suggested us by Graham... he said it really works!

Ingredients:

3.5 oz butternut

1.5 oz bacon

a bunch of rocket leaves

Olive oil

salt and pepper

vinaigrette for dressing

Method:

Remove the skin from the butternut (peel it really well in order to remove all the green strings).

Cut it into 4 segments and take away the seeds. Cover all over with a little olive oil (about 1 or 2 tablespoon each segment).

Put onto a baking tray and cook in the oven (+/- 350F) for about 40mins until tender and browny. Season with salt and black pepper.

Maybe you could serve the butternut in the big pieces or maybe you could cut it into smaller pieces.

Then fry thin slices of good bacon until just crispy. (maybe you could fry with the pieces of butternut)

Serve over a salad of fine, delicate wild rocket leaves dressed with a little vinaigrette

Dress all with apple gelee

You can combine all these things together in a very sexy way, don’t you think? Sweet - saltly - bitter - peppery... an explosion of taste!

Butternut seems to be really Aprhodisiaka on this girl...

Poseidon's Heart

2007-02-08T02:20:00.000-08:00

Ingredients:

2 medium firm but ripe red tomatoes Coarse salt

1/2 tablespoons drained capers

2 tablespoon pine nuts, toasted

1/4 cup chopped fresh flat-leaf parsley

1/2 teaspoon chopped fresh oregano leaves

1/2 cloves garlic, minced

1 tablespoon extra-virgin olive oil

1 teaspoon fresh lemon juice

1/3 (5-ounce or 1 smaller) can Italian tuna packed in oil, drained

Salt and freshly ground pepper

Method:
Cut a 3/4-inch slice off the stem end of each tomato; reserve the tops. With a spoon, carefully scoop out the pulp and discard. Sprinkle the inside of the tomatoes with salt and place the tomatoes upside down on paper towels to drain for 1 hour.

In a medium bowl, mix together the capers, pine nuts, parsley, oregano, olive oil, and lemon juice. Add the flaked tuna and mix together gently. Season to taste with salt and pepper. Sprinkle the inside of the tomatoes with pepper.

Distribute the tuna evenly among them, cover with the reserved tops, and serve.

NOTE: These can be made several hours in advance and refrigerated; bring to room temperature before serving.

This will make you're haert beat faster!

Butterscotch Pear Crunch

2007-02-07T14:27:00.000-08:00

Ingredients:

1 large cans (29 ounces each) pear halves
soft butter
3/8 cup light brown sugar, firmly packed
1/4 teaspoon salt
1 cups bite-size shredded rice cereal, such as Rice Chex
1/4 teaspoon nutmeg
ice cream or whipped topping, if desired

Method:
Drain pears, reserving syrup in a bowl. Cover and refrigerate the syrup.

Lightly butter a 9-inch pie plate. Preheat oven to 425°.

In large bowl, using a fork or spoon, combine 5 tablespoons of softened butter, the brown sugar, salt, cereal, and nutmeg until well mixed.

Sprinkle some of the cereal mixture over bottom and sides of the pie plate. Layer about 4 pear halves over the bottom then sprinkle with some of the cereal mixture. Repeat layers, piling pears in center of pie plate. Sprinkle remaining cereal mixture over pears. Bake for about 10 minutes, or until pears are hot.
Serve with ice cream and reserved syrup, if desired. Serves 4.

Wich of the three pears do you prefer?

Baked Scallops And Mushrooms

2007-02-06T13:46:00.000-08:00

Ingredients:

1/2 pounds scallops
1/8 cup flour
1/4 pound mushrooms, stems removed and minced
2 tablespoons olive oil
1/8 cup white wine
2 tablespoons fine bread crumbs
1 tablespoons minced onion
1/2 tablespoon minced parsley
1 clove minced or pressed garlic
1/2 pinch red pepper flakes & salt

Method:
Preheat oven to 350F. Brush a shallow baking dish with 1 tbs of the oil. Bake the 'shroom caps for 10 min. Combine stems, crumbs, onion, parsley, red pepper and salt mix together well. Add scallops to the baking dish. (If you really want to be artistic, plan it out so the scallops are a good size to fit into the mushroom caps, and buy the same number of each.Then you can stick one scallop in each 'shroom.) Add the wine to the baking dish.
Sprinkle the minced mixture over all, and drizzle the remaining oil over. Bake for 20 more min, or until done.

Pan Gravy

2007-02-06T13:35:00.000-08:00

Ingredients:

1/2 cup coarsely chopped shallots
2 tbsp flour
1/4 cup red wine
1 tbsp of balsamic vinegar
3 cups of beef or chicken stock
1 tsp of tomato paste

Method:
Pour the fat from your roasting pan, leaving about 2 tablespoons. Add the shallots and cook until they are brown on the edges.
Stir in the flour and cook for 2 minutes or until brown.
Add the wine, vinegar, stock and tomato paste. Bring it to a boil, then reduce the heat and let it simmer for 5 minutes or until the sauce is thick and glossy.

Perfect for any type of roast beef

Roast Beef

2007-02-06T13:23:00.000-08:00

Ingredients:

5 lb (2.5 kg) Beef Prime Rib or Top Sirloin Premium Oven Roast
4 cloves garlic
1/4 cup grainy Dijon mustard
3 tbsp chopped fresh thyme
2 tbsp chopped fresh rosemary
2 tbsp vegetable oil
sea salt
freshly ground pepper

Method:
Thinly slice the garlic cloves. With the tip of a knife, cut slits all over the roast and insert the garlic slices. Combine the thyme, rosemary, oil, pepper, and a pinch of sea salt in a mortar and pestle. Pound away until the mixtures starts to get pulpy. Throw this into a small bowl and mix with the mustard. If you like a lot of garlic then you can combine some chopped garlic to the mixture as well. Rub the mixture lovingly, all over the roast.

Place the roast beef, fat side down, on a rack in the roasting pan. Insert a meat thermometer into the centre of the roast avoiding any fat or bone. Preheat your oven to 325°F and cook the roast for about 2 hours or until the meat thermometer registers 140°F for rare or 160°F for medium.

Transfer the roast to a cutting board. Tent with foil (shiny side down) and let stand for 10–15 minutes before cutting. Reserve juices for a pan gravy.

Serve with potatoes and red wine.

Brandy Creme

2007-02-06T13:04:00.000-08:00

Ingredients and method:

Whip together and refrigerate
1 lb. Cypress Grove Fromage Blanc
1/2 cup whipped cream
1/4 cup powdered sugar (to taste)
2 tablespoon Brandy (or Amaretto or other liqueur)

Can be chilled in individual molds.
Top with a sauce of warmed berries
Use as a topping for blintzes
Use as a filling for cakes or sweet breads
Use as a dressing for fruit salad

Brandy, firepit and your beautifull girl... could it be more Aphrodisiaka!

Caviar Spread

2007-02-06T12:40:00.000-08:00

Ingredients:

2 ounces Black Romanov caviar
3 scallions, chopped fine
2 bunches parsley, chopped fine
1/2 lemon
1 pint small curd cottage cheese
1/2 cup light sour cream
3 hard-boiled eggs
Crackers

Method:
Chop hard-boiled egg whites and yolks separately. Mix sour cream, egg whites and cottage cheese together.
In medium bowl layer: part of parsley, 1/2 of cottage cheese mix, scallions, balance of cotttage cheese mixture. In center, place egg yolk, surround with circle of caviar. Ring bowl with rest of parsley. Squeeze lemon juice over top.
Serve with crackers.

Caviar is realy expansive... but really Aphrodisiaka!

NOTE: this recipe if 8 serving, but is hard to find small caviar can

Diane Steak

2007-02-06T12:05:00.000-08:00

Ingredients:

4 (3 ounces each) center cut beef tenderloin medallions, trimmed of all fat and pounded to 1/2 inch thick, chilled
1-1/2 ounces clarified butter
1 teaspoon Worcestershire sauce
2 tablespoons shallots, chopped fine
1/8 teaspoon garlic, minced
1/4 cup mushroom caps, sliced 1/8 inch thick
1 tablespoon lemon juice, fresh squeezed
1 teaspoon dry mustard powder
1/2 teaspoon thyme leaves, fresh if possible
2 ounces heavy cream
1 ounce brandy
1 tablespoon parsley, chopped
1 tablespoon chives, chopped
Salt, about 1/2 teaspoon or to taste
Ground black pepper, fresh ground, 1/8 teaspoon or to taste

Method:
In a small 8- to 10-inch saute pan, heat 1 tablespoon butter over medium heat for 1 minute. Add the tenderloin steaks, sprinkle with a little salt and pepper, increase heat to medium-high and saute exactly 2 minutes on each side.
Remove them to a plate and chill in a refrigerator for 5 minutes.
Preheat a large (12-inch) saute pan over medium heat for 1 minute. Add clarified butter, then add the Worcestershire sauce to the butter. Place the shallots, garlic, and mushrooms in the center of the pan with the tenderloin steaks around the edges. With a spoon, stir and toss the mushroom mixture. After 2 minutes add the lemon juice and season the ingredients with salt and fresh ground black pepper. Turn the filet mignon steaks and add the thyme, chopped parsley and dried mustard powder. Cook the steaks to the doneness you like. Leave them in the pan and add the heavy cream and chives.
Tilt the pan slightly, and pour the brandy into the front edge of the pan, turn the heat to high and let the flame (or if electric, light with a match) catch the brandy's vapors and ignite it. Swirl slightly, turn off the heat and let the flame go out.

Place filet mignon medallions on plates and top with the sauce from the pan.

You could add a little more brandy in the serving plate, and ignite it on the table.

Note: You may want to slightly undercook the filet mignon steaks prior to adding the cream and brandy so that the reduction process of making the sauce doesn't overcook them.

This will re-light your fire