Aphrodisiaka

RSS Feed Homepage

Articles: 1, 2

Honey Dressing
2007-04-23 18:20:00
Ingredients:2 tablespoons balsamic vinegar2 tablespoons rice vinegar1 tablespoon plus 1 teaspoon honey2 teaspoons Dijon mustardSalt and pepper to tasteMethod:Mix and stir gentlybittersweet taste for bittersweet salad
More About: Honey , Dressing

Gula cake
2007-04-23 18:09:00
Ingredients:8 ounces cream cheese or mascarpone softened1/3 cup confectioner's sugar2 tablespoons confectioner's sugar6 tablespoons Grand Marnier or orange juice2 cups heavy whipping cream1 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 jamMethod: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 ...
More About: Cake

Rose Jam
2007-04-22 20:20:00
Version 1Ingredients:1/2 lbs. rose petals1 & 1/4 cup of sugar3 tbs. organic lemon juice3/4 lbs. raw, unfiltered honeyMethod: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 2Ingredients:30 large red cabbage roses3 lbs Sugar2 parts Water½ LemonMethod: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...
More About: Rose

Sea bass "supérieur"
2007-04-22 20:09:00
Ingredients:2 sea bass fillets, skinned1/3 cup fish stock or water1/4 cup dry white wineFor the sauce:1 cup heavy cream4 ounces unsalted butter, diced1/2 lemon juicesalt and pepper1/2 ounce Sevruga caviarParsley, finely choppedMethod: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!
More About: Bass

Sexy Candies
2007-04-19 23:48:00
Ingredients:3 tablespoons Knox Gelatine3 cups apple juice or unsweetened apricot juice, divided1 1/3 cups granulated sugar2 tablespoons lemon juice2 tablespoons juice, or more as needed3/4 cup cornstarch, divided2 cups walnuts, chopped1 cup confectioners sugarMethod: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 confec...
More About: Sexy , Dies , Candies

Sourish Shrimp Fettuccine
2007-04-19 23:38:00
Ingredients:8 ounces shrimp, peeled and deveined2 tablespoons extra virgin olive oil1/2 head garlic, seperated into cloves1 1/2 bay leaves1/2 teaspoon oregano1 tablespoons fresh rosemary, chopped1/4 teaspoon crushed red chili pepper flakes1/4 cup dry white wine1 1/2 teaspoons white wine vinegar1 1/2 teaspoons lemon juicespinach fettuccineshredded parmesan cheese (to garnish)1 1/2 teaspoons extra virgin olive oilMethod: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!
More About: Shrimp , Fett

Kooky Spaghetti
2007-04-19 23:14:00
Ingredients:1 pound spaghettiSalt for the pasta water1/2 cup extra-virgin olive oil1/2 lb. chunk pancetta, cut into small cubes1/2 cup dry white wine1/2 cup grated Pecorino Romano cheeseFreshly ground coarse black pepperA handful of flat-leaf parsley leaves, lightly choppedMethod: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 eva...
More About: Spaghetti

Classic Strawberry Pie
2007-04-19 13:24:00
Ingredients:1 package (3.4 ounces) instant vanilla pudding mix1 cup skim milk9-inch graham cracker pie crust:1 1/4 cups graham cracker crumbs1/4 cup sugar1/3 cup melted margarine or butter2 pint baskets California strawberries, stemmedPowdered sugar, for dustingMethod: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.
More About: Strawberry , Classic , Stra