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Sex and Recipes

Updated: 2018-03-06T02:29:50.851-08:00


Fennel Arancini w/ Piquillo Pepper Coulis


Recipe from: "Chef Gone Wild" Juicy Gossips.Recipes.Reviews.Experiments by Zen ChefIngredients:For the Coulis:2 tablespoons extra-virgin olive oil1 tablespoon chopped onion1 clove garlic, chopped6 piquillo peppers, seeds removed2 tablespoons unsalted chicken stock or low-sodium chicken broth1/2 teaspoon freshly squeezed lemon juiceMethod: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 dice1 bunch flat-leaf parsley, leaves only7 cups unsalted vegetable stock or low-sodium vegetable broth8 tablespoons (1 stick) unsalted butter1 small onion, trimmed, and cut into 1/8-inch dice2 cups Arborio riceSalt and freshly ground pepper1/2 cup finely grated fresh Parmesan cheese1/4 pound fontina cheese, cut into small pieces1 tablespoon fennel seeds, toasted1 tablespoon pastis or anise liquor1 tablespoon mascarpone cheesePiquillo pepper coulis (from above)1/2 cup all-purpose flour2 large eggs, lightly beaten1 cup bread crumbsPeanut oil for deep fryingMethod: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-boucheNO... not that fennel![...]

Beef in Guinnes


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
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


(image) 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

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:

Vanilla cream

Filling cream


(image) Vanilla Cream:

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

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.

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

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


(image) 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

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


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
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


(image) 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

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


(image) 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

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


(image) 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

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


(image) 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)

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...



Ingredients:1 cup sugar1/3 cup white (light) corn syrup1/2 cup water1/2 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


(image) 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)

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


(image) 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

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


(image) 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

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


(image) 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

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


(image) 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

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


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

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


(image) 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

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


(image) 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

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


(image) 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
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


(image) 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

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


(image) 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

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


(image) 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

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


(image) 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


(image) 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

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...