This document provides recipes and instructions for preparing basic aphrodisiac mussels. The recipe involves simmering vegetables like onions, celery and shallots in white wine along with garlic, thyme and basil. Cleaned mussels are added in batches to steam open. The steamed mussels and cooking liquid are then used as a base for various mussel dishes that can be prepared or frozen later.
If you want a sample keto meal plan with recipes and guidance then look no further. One of the most shared keto diet meal plans on the internet, you'll find everything you need to start a keto diet.
These Keto Ham, Cheddar and Jalapeno Bites have just 1 net carb each, making them perfect for low carb meal prep!
Worcester Community Trust continued supplying free meals over the summer of 2012 in Worcester. Young people who would benefit from free school meals during term-time, were able to continue to get a proper balanced hot meal by attending one of our lunch clubs in our community centres. Visit our website for more information about the Trust and our youth and community services - www.worcestercommunitytrust.org.uk
This document provides recipes for cooking Australian lamb in various ways, including on the grill, in the oven, and on the stove. It begins with an introduction to Australian lamb and how it can be easily prepared. Several recipes are then provided in detail for grilling lamb chops, kebabs, burgers, and racks. The document concludes with a cooking guide, storage tips, and a reference to finding more recipes online.
The document provides 7 meal plans with recipes and grocery lists. Each meal plan includes a main dish and 1-2 side dishes. The recipes include ingredients and instructions. The grocery lists detail the specific items needed to prepare each meal along with staples that should generally be on hand. The document aims to help readers easily plan weekly meals and generate targeted grocery lists.
The document provides recipes for three traditional Spanish dishes: tortilla de patatas (potato omelette), churros (fried dough pastries), and natillas (custard cream). The tortilla de patatas recipe calls for potatoes, onions, eggs, and olive oil. The churros recipe includes water, sugar, salt, vegetable oil, flour, and cinnamon sugar for coating. The natillas recipe lists milk, egg yolks, sugar, cornflour, and cinnamon for the creamy custard.
The document provides recipes for various Filipino dishes including sisig, lumpia, bangus, and magic creamy spaghetti. The recipes include lists of ingredients and step-by-step instructions for preparing dishes like boneless crispy pata, stuffed chicken lollipops, and Pinoy spaghetti with mozzarella sticks. The document aims to share traditional Filipino cooking techniques and recipes.
This document discusses various French herb and spice collections including Herbes de Provence, Fines Herbes, Quatre Épices, Bouquet Garni, French Thyme, French Tarragon, and French Rosemary. Each herb or blend is described along with its ingredients and suggested uses in French cooking styles and dishes.
The document discusses Australian beef, highlighting its tenderness, juiciness, and versatility in recipes. It provides information on the quality and nutritional value of Australian beef. Several recipes are also included, such as sirloin steak with Mediterranean vegetables, wild oregano roast, party beef skewers, beef sirloin steak with mushroom ragout, and teriyaki steak with wasabi butter.
If you want a sample keto meal plan with recipes and guidance then look no further. One of the most shared keto diet meal plans on the internet, you'll find everything you need to start a keto diet.
These Keto Ham, Cheddar and Jalapeno Bites have just 1 net carb each, making them perfect for low carb meal prep!
Worcester Community Trust continued supplying free meals over the summer of 2012 in Worcester. Young people who would benefit from free school meals during term-time, were able to continue to get a proper balanced hot meal by attending one of our lunch clubs in our community centres. Visit our website for more information about the Trust and our youth and community services - www.worcestercommunitytrust.org.uk
This document provides recipes for cooking Australian lamb in various ways, including on the grill, in the oven, and on the stove. It begins with an introduction to Australian lamb and how it can be easily prepared. Several recipes are then provided in detail for grilling lamb chops, kebabs, burgers, and racks. The document concludes with a cooking guide, storage tips, and a reference to finding more recipes online.
The document provides 7 meal plans with recipes and grocery lists. Each meal plan includes a main dish and 1-2 side dishes. The recipes include ingredients and instructions. The grocery lists detail the specific items needed to prepare each meal along with staples that should generally be on hand. The document aims to help readers easily plan weekly meals and generate targeted grocery lists.
The document provides recipes for three traditional Spanish dishes: tortilla de patatas (potato omelette), churros (fried dough pastries), and natillas (custard cream). The tortilla de patatas recipe calls for potatoes, onions, eggs, and olive oil. The churros recipe includes water, sugar, salt, vegetable oil, flour, and cinnamon sugar for coating. The natillas recipe lists milk, egg yolks, sugar, cornflour, and cinnamon for the creamy custard.
The document provides recipes for various Filipino dishes including sisig, lumpia, bangus, and magic creamy spaghetti. The recipes include lists of ingredients and step-by-step instructions for preparing dishes like boneless crispy pata, stuffed chicken lollipops, and Pinoy spaghetti with mozzarella sticks. The document aims to share traditional Filipino cooking techniques and recipes.
This document discusses various French herb and spice collections including Herbes de Provence, Fines Herbes, Quatre Épices, Bouquet Garni, French Thyme, French Tarragon, and French Rosemary. Each herb or blend is described along with its ingredients and suggested uses in French cooking styles and dishes.
The document discusses Australian beef, highlighting its tenderness, juiciness, and versatility in recipes. It provides information on the quality and nutritional value of Australian beef. Several recipes are also included, such as sirloin steak with Mediterranean vegetables, wild oregano roast, party beef skewers, beef sirloin steak with mushroom ragout, and teriyaki steak with wasabi butter.
This document provides information about typical French foods, stores, and recipes. It discusses common meals in France such as steak frites and poulet frites. It also mentions common breads like baguette and desserts like mousse au chocolat and crème brûlée. The document lists major grocery store chains in France and notes that French people frequently shop at open-air markets. It then provides recipes for dishes like basil palmiers, roasted lemon rosemary chicken, chocolate mousse, boeuf bourguignon, Brive style braised rabbit, cognac shrimp with beurre blanc sauce, and chocolate mousse.
Winter chapters- A sneak peek of our souvenir cookbook.
The books are being sold for 1500 RUB and proceeds will be donated to local charity initiatives.
Enjoy!
Email us: outpost-sakhalin@sakhalinenergy.ru
Traditional english and polish food by izzi and oktawiaM.Amparo
Traditional Polish meals consist of 3 courses - a soup starter, a main dish usually featuring potatoes or pierogi, and a sweet dessert like doughnuts or cake. Pierogi are dumplings that can have both sweet and savory fillings. Faworki are a traditional Polish dessert shaped like twisted ribbons that are fried and coated in powdered sugar.
In Britain, common meals include a full English breakfast, sandwiches for lunch, a hot dinner like spaghetti bolognese, and bread and butter pudding for dessert. Toad in the hole, made from batter and sausages baked together, is a traditional Sunday meal.
The document is an E-Cookbook that provides recipes for 19 different soup recipes. It includes the titles of the soups and their basic ingredients listed in paragraph form. The document contains the full recipes for each soup that typically include 3-5 steps to prepare the soup. It concludes by mentioning some additional soups included in the full E-Cookbook.
This document promotes Wildtree's products and business opportunity. It summarizes a woman's positive experience earning a corporate income through Wildtree's direct sales model while being able to spend time with her family as her children grew up. It notes Wildtree has a compensation plan and target market that has continued meeting her family's evolving needs. It encourages the reader to consider Wildtree if their family needs extra time or income. It provides a recipe for Java Chops using Wildtree's Java Rub.
The document provides reasons for why someone should menu plan, including that it can save time, save money, improve family health, prevent obesity, allow more family time, and reduce stress. Specifically, menu planning allows for quick grocery shopping with a list, less takeout and impulse purchases, and the ability to plan healthy homemade meals. It also provides sample 2-week menu plans with shopping lists and cooking instructions to make menu planning easy.
The Department of Agriculture raised an alert against rice wastage in the Philippines, noting that the amount of cooked rice wasted each year by Filipino households is enough to feed four million hungry people. Studies show that the lowest income households waste 8% of their total food, while middle-class households waste 11% and highest income households waste 13%. Household food wastage, including rice, is positively associated with higher income levels.
This document provides recipes for recreating fast food dishes at home with fewer calories and fat. It describes how to make lower fat versions of a Big Mac, French fries, and nachos from McDonald's and Taco Bell. For each recipe, nutritional information is given to show the savings in calories, fat, and saturated fat compared to the original fast food menu items. Instructions include ingredient lists and directions for preparing homemade versions that satisfy cravings while being healthier options.
The document provides recipes for 4 Italian dishes:
1) Easter pie made with silverbeet, eggs, parmesan, and ricotta cheese filling wrapped in dough balls.
2) Ravioli filled with minced beef, pork, carrots, onion, and tomato sauce topped with Emmental cheese.
3) Cacciucco, a seafood stew made with assorted fish and shellfish simmered in a tomato broth flavored with vegetables, herbs, and wine.
4) Chestnut pie, though the recipe is not included.
This document provides recipes and information for preparing Australian lamb. It discusses how Australian lamb is a healthy and versatile ingredient that can be enjoyed for both everyday meals and special occasions. Two recipes are included: pan-fried lamb loin chops with tomato and mozzarella salad, and Mediterranean Australian lamb burgers with goat cheese and tomato relish. Cooking tips and guidelines for ensuring lamb is cooked to a safe internal temperature are also provided.
The filling food from hunger games the unofficial hunger games cookbookRyaaaDina
One of the rarest fiction works with food as the theme, Hunger Games attracts all foodies out there. Although good food is available only for the dwellers in the Capitol, we find a variety of food in the popular fiction. There are many dishes which are not so edible from the novel, but we used our gastronomic skills to make them super-appetizing.
You get to recall all of the major food moments from Hunger Games in this cookbook. Have a look at what the possibilities for a Hunger Games themed menu using the cookbook are.
* Thick Carrot Soup
* District 11's Crescent Moon Roll with Sesame Seeds
* Ma Plinth Meatloaf Sandwich
* Burnt Nut Raisin Bread
* Prim's Birthday Venison Steaks
* Funeral of Arachne Crane Peach Pie
However, they are only a few names of the dishes from this exclusive cookbook. You must buy the cookbook to uncover the extensive range of appetizers, breakfasts, main courses, and desserts.
This document provides recipes and instructions for hosting an Easter lunch, including:
- A menu consisting of dishes like caviar and chopped eggs on biscuits, watercress and ramp soup, and leg of lamb.
- Recipes for the dishes on the menu, including instructions for making crêpe cakes filled with spinach, mushrooms, and cottage cheese.
- Directions for making a Mornay sauce to use in dishes and as a filling for the crêpe cakes.
- Additional sections with ideas for dyeing eggs, crafts using egg templates, and egg games.
This document provides recipes for baby food from 6 months to 15 months from Laura Annaert, Mamanchef. It includes over 30 recipes organized by age range, such as mullet en papillote with tomato and saffron for 6-12 months. Each recipe lists ingredients and instructions, and provides a tip or variation. The introduction discusses weaning babies onto solid foods and establishing feeding rituals. The goal is to introduce babies to a variety of flavors and involve them in meal preparation.
This Holiday season is really important for everyone of us ... Here are some delightful recipes that you can cooked and serve this coming Christmas celebration ... from GOURMETRECIPE COLLECTION.
Lose Weight Without Eating Less!
Simple Recipes For Your Weight Loss Success!
You don't have to spend a ton of money or hours without end in the kitchen to lose a few pounds. These easy and savory recipes for breakfast, lunch, dinner, snacks, dessert and drinks in MEAL PREP provide your complete daily meal needs for the whole month. Enjoy the taste of the latest culinary requirements for weight loss. Learn to prepare and enjoy the most delicious recipes from all over the world,
while maintaining your desired waistline.
This cookbook covers;
Breakfast Recipes; Spinach frittata, mushroom and bell pepper Omelet, and more.
Salad recipes; tomato and basil, pear-walnut, and more.
Snack recipes; broccoli-sesame stir-fry, blueberry nut trail mix, and more.
Soup recipes; summer gazpacho, curried sweet potato soup, and more.
Vegan recipes; kale frittata, tofu sloppy joes, and more.
Seafood recipes; shrimp scampi, salmon ceviche, and more.
Chicken recipes; Tuscan chicken, chicken adobo, and more.
Meat recipes; garlicky lamb stew, pork chops with gingered applesauce, and more.
Dessert recipes; blueberry ambrosia, cranberry compote, and more.
Sauces and dressings; pecan pesto, spinach pesto, and more.
Smoothies; ginger-berry smoothies, green smoothies, and more.
The undisputed taste of homemade carrot cake 25 carrot cake recipesRyaaaDina
You have probably tried out carrot cake, so you can testify to the exquisiteness that is imbued in it. But chances are that you have never made it at home all by yourself. If you have, there is no harm in trying out some additional recipes, and there are varieties to choose from in this book.
This book packs 25 homemade carrot cakes in its pages. With these recipes and the accompanying instructions, you will make nothing but amazing carrot cakes with minimal effort. Your experience does not matter, not at all. Just get this book, and let us get started!
1. The document discusses stocks, sauces, and soups. It provides details on different types of stocks such as white stock, brown stock, and fish stock.
2. For sauces, it outlines the purpose of sauces and sauce structures. The main sauce families discussed are leading sauces, small sauces, and derivatives.
3. Regarding soups, it distinguishes between clear soups, thick soups, and specialty soups. Clear soups include broths and consommés. Thick soups involve cream soups, purees, bisques, and chowders.
This document is a comic book-themed cookbook from StickerGiant featuring recipes from their staff. It includes an introduction from the founder welcoming readers and detailing the company's history. Several recipes follow with ingredients and instructions, each attributed to a different staff member and noting their favorite superhero. The recipes include dishes like chicken enchilada pie, Irish-Italian spaghetti, herb roasted chicken and vegetables, cranberry chicken salad, meatloaf, bratwursts, overnight chai french toast, Mediterranean pasta, taco bags, jalapeño cornbread, banana chocolate chip ice cream sandwiches, and hummus. Graphics and "cooking hacks" are also included throughout.
Greek cuisine is highlighted, including starters like bambo (stuffed intestines), main dishes like pork with potatoes baked in the oven, and desserts such as sousamopita (sesame pie). Drinks include ouzo, tsipouro, and red wine. Christmas Day in Greece is described as a joyous family celebration, with an early morning church service followed by opening presents, a large meal of traditional foods, and evening gatherings with family and friends enjoying each other's company well into the night.
12 Easy Recipes with Cheese, Mushrooms and PastaSusan Alexander
Discover pasta dishes that you can serve to impress your family and friends without breaking the budget. Read this document reproduced by Susan Alexander Truffles.
This document is a table of contents for a book titled "The Bread Baker Bible" that contains over 300 recipes for breads, biscuits, spreads, scones, and yeast rolls organized into categories. The table of contents provides the title of each recipe along with the page number it can be found on. Some of the bread recipes included are banana nut cinnamon swirl bread, banana rice bread, banana split bread, and whole wheat bread. Biscuit recipes listed are baking powder biscuits, beer biscuits, buttermilk biscuits, and cheese biscuits. The book also contains sections devoted to scone, spread, and yeast roll recipes.
Cindy Ayres, who has worked with Campbell's Kitchen for over 17 years, introduces the Campbell's Kitchen collection. She shares favorite family recipes that use Campbell's products. Cindy invites readers to share their own favorite recipes and sign up for Meal-Mail to receive easy recipes by email. The collection includes quick recipes, cooking tips, and information on the Labels for Education program.
This document provides information about typical French foods, stores, and recipes. It discusses common meals in France such as steak frites and poulet frites. It also mentions common breads like baguette and desserts like mousse au chocolat and crème brûlée. The document lists major grocery store chains in France and notes that French people frequently shop at open-air markets. It then provides recipes for dishes like basil palmiers, roasted lemon rosemary chicken, chocolate mousse, boeuf bourguignon, Brive style braised rabbit, cognac shrimp with beurre blanc sauce, and chocolate mousse.
Winter chapters- A sneak peek of our souvenir cookbook.
The books are being sold for 1500 RUB and proceeds will be donated to local charity initiatives.
Enjoy!
Email us: outpost-sakhalin@sakhalinenergy.ru
Traditional english and polish food by izzi and oktawiaM.Amparo
Traditional Polish meals consist of 3 courses - a soup starter, a main dish usually featuring potatoes or pierogi, and a sweet dessert like doughnuts or cake. Pierogi are dumplings that can have both sweet and savory fillings. Faworki are a traditional Polish dessert shaped like twisted ribbons that are fried and coated in powdered sugar.
In Britain, common meals include a full English breakfast, sandwiches for lunch, a hot dinner like spaghetti bolognese, and bread and butter pudding for dessert. Toad in the hole, made from batter and sausages baked together, is a traditional Sunday meal.
The document is an E-Cookbook that provides recipes for 19 different soup recipes. It includes the titles of the soups and their basic ingredients listed in paragraph form. The document contains the full recipes for each soup that typically include 3-5 steps to prepare the soup. It concludes by mentioning some additional soups included in the full E-Cookbook.
This document promotes Wildtree's products and business opportunity. It summarizes a woman's positive experience earning a corporate income through Wildtree's direct sales model while being able to spend time with her family as her children grew up. It notes Wildtree has a compensation plan and target market that has continued meeting her family's evolving needs. It encourages the reader to consider Wildtree if their family needs extra time or income. It provides a recipe for Java Chops using Wildtree's Java Rub.
The document provides reasons for why someone should menu plan, including that it can save time, save money, improve family health, prevent obesity, allow more family time, and reduce stress. Specifically, menu planning allows for quick grocery shopping with a list, less takeout and impulse purchases, and the ability to plan healthy homemade meals. It also provides sample 2-week menu plans with shopping lists and cooking instructions to make menu planning easy.
The Department of Agriculture raised an alert against rice wastage in the Philippines, noting that the amount of cooked rice wasted each year by Filipino households is enough to feed four million hungry people. Studies show that the lowest income households waste 8% of their total food, while middle-class households waste 11% and highest income households waste 13%. Household food wastage, including rice, is positively associated with higher income levels.
This document provides recipes for recreating fast food dishes at home with fewer calories and fat. It describes how to make lower fat versions of a Big Mac, French fries, and nachos from McDonald's and Taco Bell. For each recipe, nutritional information is given to show the savings in calories, fat, and saturated fat compared to the original fast food menu items. Instructions include ingredient lists and directions for preparing homemade versions that satisfy cravings while being healthier options.
The document provides recipes for 4 Italian dishes:
1) Easter pie made with silverbeet, eggs, parmesan, and ricotta cheese filling wrapped in dough balls.
2) Ravioli filled with minced beef, pork, carrots, onion, and tomato sauce topped with Emmental cheese.
3) Cacciucco, a seafood stew made with assorted fish and shellfish simmered in a tomato broth flavored with vegetables, herbs, and wine.
4) Chestnut pie, though the recipe is not included.
This document provides recipes and information for preparing Australian lamb. It discusses how Australian lamb is a healthy and versatile ingredient that can be enjoyed for both everyday meals and special occasions. Two recipes are included: pan-fried lamb loin chops with tomato and mozzarella salad, and Mediterranean Australian lamb burgers with goat cheese and tomato relish. Cooking tips and guidelines for ensuring lamb is cooked to a safe internal temperature are also provided.
The filling food from hunger games the unofficial hunger games cookbookRyaaaDina
One of the rarest fiction works with food as the theme, Hunger Games attracts all foodies out there. Although good food is available only for the dwellers in the Capitol, we find a variety of food in the popular fiction. There are many dishes which are not so edible from the novel, but we used our gastronomic skills to make them super-appetizing.
You get to recall all of the major food moments from Hunger Games in this cookbook. Have a look at what the possibilities for a Hunger Games themed menu using the cookbook are.
* Thick Carrot Soup
* District 11's Crescent Moon Roll with Sesame Seeds
* Ma Plinth Meatloaf Sandwich
* Burnt Nut Raisin Bread
* Prim's Birthday Venison Steaks
* Funeral of Arachne Crane Peach Pie
However, they are only a few names of the dishes from this exclusive cookbook. You must buy the cookbook to uncover the extensive range of appetizers, breakfasts, main courses, and desserts.
This document provides recipes and instructions for hosting an Easter lunch, including:
- A menu consisting of dishes like caviar and chopped eggs on biscuits, watercress and ramp soup, and leg of lamb.
- Recipes for the dishes on the menu, including instructions for making crêpe cakes filled with spinach, mushrooms, and cottage cheese.
- Directions for making a Mornay sauce to use in dishes and as a filling for the crêpe cakes.
- Additional sections with ideas for dyeing eggs, crafts using egg templates, and egg games.
This document provides recipes for baby food from 6 months to 15 months from Laura Annaert, Mamanchef. It includes over 30 recipes organized by age range, such as mullet en papillote with tomato and saffron for 6-12 months. Each recipe lists ingredients and instructions, and provides a tip or variation. The introduction discusses weaning babies onto solid foods and establishing feeding rituals. The goal is to introduce babies to a variety of flavors and involve them in meal preparation.
This Holiday season is really important for everyone of us ... Here are some delightful recipes that you can cooked and serve this coming Christmas celebration ... from GOURMETRECIPE COLLECTION.
Lose Weight Without Eating Less!
Simple Recipes For Your Weight Loss Success!
You don't have to spend a ton of money or hours without end in the kitchen to lose a few pounds. These easy and savory recipes for breakfast, lunch, dinner, snacks, dessert and drinks in MEAL PREP provide your complete daily meal needs for the whole month. Enjoy the taste of the latest culinary requirements for weight loss. Learn to prepare and enjoy the most delicious recipes from all over the world,
while maintaining your desired waistline.
This cookbook covers;
Breakfast Recipes; Spinach frittata, mushroom and bell pepper Omelet, and more.
Salad recipes; tomato and basil, pear-walnut, and more.
Snack recipes; broccoli-sesame stir-fry, blueberry nut trail mix, and more.
Soup recipes; summer gazpacho, curried sweet potato soup, and more.
Vegan recipes; kale frittata, tofu sloppy joes, and more.
Seafood recipes; shrimp scampi, salmon ceviche, and more.
Chicken recipes; Tuscan chicken, chicken adobo, and more.
Meat recipes; garlicky lamb stew, pork chops with gingered applesauce, and more.
Dessert recipes; blueberry ambrosia, cranberry compote, and more.
Sauces and dressings; pecan pesto, spinach pesto, and more.
Smoothies; ginger-berry smoothies, green smoothies, and more.
The undisputed taste of homemade carrot cake 25 carrot cake recipesRyaaaDina
You have probably tried out carrot cake, so you can testify to the exquisiteness that is imbued in it. But chances are that you have never made it at home all by yourself. If you have, there is no harm in trying out some additional recipes, and there are varieties to choose from in this book.
This book packs 25 homemade carrot cakes in its pages. With these recipes and the accompanying instructions, you will make nothing but amazing carrot cakes with minimal effort. Your experience does not matter, not at all. Just get this book, and let us get started!
1. The document discusses stocks, sauces, and soups. It provides details on different types of stocks such as white stock, brown stock, and fish stock.
2. For sauces, it outlines the purpose of sauces and sauce structures. The main sauce families discussed are leading sauces, small sauces, and derivatives.
3. Regarding soups, it distinguishes between clear soups, thick soups, and specialty soups. Clear soups include broths and consommés. Thick soups involve cream soups, purees, bisques, and chowders.
This document is a comic book-themed cookbook from StickerGiant featuring recipes from their staff. It includes an introduction from the founder welcoming readers and detailing the company's history. Several recipes follow with ingredients and instructions, each attributed to a different staff member and noting their favorite superhero. The recipes include dishes like chicken enchilada pie, Irish-Italian spaghetti, herb roasted chicken and vegetables, cranberry chicken salad, meatloaf, bratwursts, overnight chai french toast, Mediterranean pasta, taco bags, jalapeño cornbread, banana chocolate chip ice cream sandwiches, and hummus. Graphics and "cooking hacks" are also included throughout.
Greek cuisine is highlighted, including starters like bambo (stuffed intestines), main dishes like pork with potatoes baked in the oven, and desserts such as sousamopita (sesame pie). Drinks include ouzo, tsipouro, and red wine. Christmas Day in Greece is described as a joyous family celebration, with an early morning church service followed by opening presents, a large meal of traditional foods, and evening gatherings with family and friends enjoying each other's company well into the night.
12 Easy Recipes with Cheese, Mushrooms and PastaSusan Alexander
Discover pasta dishes that you can serve to impress your family and friends without breaking the budget. Read this document reproduced by Susan Alexander Truffles.
This document is a table of contents for a book titled "The Bread Baker Bible" that contains over 300 recipes for breads, biscuits, spreads, scones, and yeast rolls organized into categories. The table of contents provides the title of each recipe along with the page number it can be found on. Some of the bread recipes included are banana nut cinnamon swirl bread, banana rice bread, banana split bread, and whole wheat bread. Biscuit recipes listed are baking powder biscuits, beer biscuits, buttermilk biscuits, and cheese biscuits. The book also contains sections devoted to scone, spread, and yeast roll recipes.
Cindy Ayres, who has worked with Campbell's Kitchen for over 17 years, introduces the Campbell's Kitchen collection. She shares favorite family recipes that use Campbell's products. Cindy invites readers to share their own favorite recipes and sign up for Meal-Mail to receive easy recipes by email. The collection includes quick recipes, cooking tips, and information on the Labels for Education program.
This cookbook contains recipes organized into sections for appetizers, main dishes, side dishes, soups/salads/dressings, breads, and desserts. The document provides the recipe and instructions for Seven Layer Taco Dip, Clams Oreganato, Chili Relleno, Amish Pot Roast, Chicken Alfredo, Baked Pork Chops, and other dishes.
This document provides recipes from Chef Mark Elliott's kitchen including butternut squash bisque, chicken and vegetable stew with wild rice, mellow turkey and vegetable chili, mushroom and vegetable lasagna, fajita salad, quick guacamole, and green goddess dressing. The recipes include lists of ingredients and instructions for preparing the dishes.
El primer documento presenta una receta para pollo con arroz y limón. Incluye ingredientes como pechugas de pollo, arroz, caldo de pollo, jugo y cáscara de limón, y pimienta. El segundo documento presenta una receta para pimientos rellenos con carne molida de pavo, tomate en lata, perejil y condimentos. El tercer documento presenta varias recetas adicionales como arroz frito, banquete de macarrones, caserola de arroz con chorizo y
El documento presenta una introducción al capsicum o chile en México. Explica que el chile ha formado parte de la dieta básica mexicana por más de 5,000 años junto con el maíz, frijol y calabaza. También tuvo usos culturales y rituales en la época prehispánica, como ofrendas a dioses del chile y pagos de tributo. Tras la conquista española en 1519, se introdujeron nuevos ingredientes y técnicas culinarias, aunque los indígenas mantuvieron inicialmente su
Un documento compara el sexo y el chocolate, notando que el chocolate puede disfrutarse en más situaciones que el sexo debido a que no hay responsabilidades asociadas, no causa daño, y puede comerse en público y a cualquier edad sin problemas. Una encuesta enumera 11 razones por las que el chocolate puede ser mejor que el sexo.
The document is a cookbook titled "The Versatile Egg Cookbook" that contains over 100 egg-based recipes organized into chapters. It provides recipes for dishes like Apple Raisin Bread Pudding, Arroz con Huevos (rice with eggs), Asparagus Tomato Quiche, Asparagus Crepes Mornay, Autumn Pumpkin Souffle, and Bacon & Egg Breakfast Rolls. Each recipe includes a list of ingredients and instructions for preparation.
Este documento describe la composición del aceite de oliva. Se divide en dos fracciones principales: la fracción mayoritaria (98-99%), compuesta principalmente de triglicéridos, diglicéridos, monoglicéridos y ácidos grasos; y la fracción minoritaria (2%), que incluye compuestos volátiles, polifenoles, tocoferoles y esteroles. La fracción mayoritaria contiene ácidos grasos como el oleico, palmítico y linoleico. El triglicérido mayoritario es la trioleína.
This document provides recipes for 53 dishes, with each recipe presented in 1-2 paragraphs and including a list of ingredients and instructions. The recipes cover a variety of categories including appetizers, salads, main dishes, breads, desserts and more. The document aims to provide readers with a sampling of prize-winning recipes from various cooking competitions. It begins with a table of contents listing each recipe by title.
This document is an introduction to an e-cookbook that contains recipes organized into sections such as appetizers and snacks, baking and breads, and BBQ and grilling. It includes a table of contents that lists over 50 recipes across these sections. Some of the recipes mentioned in the table of contents include bacon and tomato cups, BBQ chicken pizza, caramel snack mix, authentic Mexican tortillas, breadsticks, grilled chicken fingers, homemade BBQ sauce, and oven BBQ ribs. The e-cookbook provides electronic recipes on a variety of dishes organized into categories.
Tom Kime is an internationally renowned chef who has traveled extensively in Asia, Europe, the Middle East, and South America researching street foods. His book Street Food includes over 90 recipes from around the world, each with clear instructions and a close-up photo. The book is organized by region and includes recipes from India and Sri Lanka, Southeast Asia, Latin America, Europe, North Africa, and the Middle East. In addition to the recipes, the book provides menu ideas and suggestions for mixing and matching recipes to create authentic street food-inspired meals for parties and gatherings.
This document provides recipes for salsas and drinks including margaritas and sangria. It includes over 30 salsa recipes with ingredients and instructions, ranging from fruit salsas to tomato based salsas to roasted pepper salsas. It also includes sections on handling hot peppers and roasting peppers. Additionally, it provides recipes and instructions for classic margaritas, sangria and other drinks.
Este documento presenta un libro de recetas de fondue escrito por Eva y Ulrich Klever. El libro ofrece consejos y más de 100 recetas de fondue de queso, aceite y caldo de diferentes regiones del mundo. Incluye información sobre la historia y cultura de la fondue, así como sugerencias para preparar y servir diferentes estilos de fondue.
This document provides recipes for cloning popular soups and side dishes from well-known restaurant chains. It includes recipes for Applebee's baked French onion soup, Benihana ginger salad dressing, Boston Market meatloaf, California Pizza Kitchen smashed pea and barley soup, and Chevy's garlic mashed potatoes. The recipes aim to closely mimic the ingredients and preparation of the original restaurant versions. Detailed instructions are provided for each recipe, along with any necessary background information on key ingredients or techniques.
Fine cooking recipes offers a pleasant exploration of the culinary skills. We've put up a list of the best 5 fine cooking recipes for novices so you may wow your loved ones with your culinary skills.
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This document provides 10 quick and easy fat burning recipes including apple oatmeal pancakes, ginger beef, asian turkey burgers, hot paprika shrimp, apple mustard pork tenderloin, quinoa burritos, kale chips, cajun sweet potatoes, southwestern eggs, and a thermoccino smoothie. It also provides brief biographies of the authors, Dave Ruel and Karine Losier, who created the Metabolic Cooking program and believe in creating healthy and tasty meals.
This cookbook provides recipes for lacto-ovo vegetarians that address common nutrient deficiencies. It includes recipes like Avocado Tacos that are high in protein and omega-3 fatty acids. Other recipes like Brown Rice, Tomato and Basil are significant sources of iron and calcium. The cookbook aims to make vegetarian meals more nutritionally complete through recipes like Mexican Brown Rice that contain zinc and vitamin B12.
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The document provides recipes for picnic foods including:
1) A watercress and smoked salmon roulade that involves making a flavored milk, baking the roulade, and filling and rolling it with cream cheese and smoked salmon.
2) Scotch quails' eggs wrapped in sausage meat and rolled in sesame seeds that are pan fried.
3) Aubergine, butternut squash, and courgette salad with a saffron-infused yogurt dressing.
4) Herb focaccia bread made with olive oil, rosemary, and sea salt.
This document provides the menu and shopping list for meals from January 20th to January 27th. The menu includes:
- Indian Tacos with Fry Bread on January 21st
- Lasagna on January 22nd
- Shepherds Pie on January 23rd
- Broccoli and cheese stuffed chicken breasts on January 24th
- Cheeseburger Cups on January 25th
- Picnic Club on January 26th
- Italian Pork Sandwiches on January 27th
The shopping list provides the ingredients needed to prepare these meals for the week.
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This document provides recipes for a healthy holiday cookbook. It includes an introduction explaining that the goal is to share favorite recipes to help people celebrate the holidays while maintaining wellness. It then provides a table of contents listing the sections and some featured recipes for hors d'oeuvres, sides, entrees and desserts. The document proceeds to provide several multi-step recipes including instructions for items like baked pears with sauce, pesto stuffed mushrooms, roasted pear and arugula salad, butternut squash mac and cheese, and vegan mushroom ceviche.
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This document is a thank you note and recipe eBook from David thanking the reader for downloading his Instant Pot recipe eBook. It includes over 10 recipes for dishes like chili lime steak bowls, lazy lasagna, pinto beans and bacon, and more. Each recipe includes ingredients and instructions. David encourages the reader to visit his website and social media for more recipes.
Hello,
Cooking when trying to lose body fat can Be tricky, we all know that. But today I got good news for you! My friends Karine Losier and Dave Ruel spent the past year or so crafting the perfect "metabolic" recipe book.I highly recommend this for your kitchen if you want to get leaner, do it faster, and have it taste BETTER than ever:
This document provides a 10 recipe index for fat burning recipes from Metabolic Cooking by Dave Ruel and Karine Losier. The recipes include apple oatmeal pancakes, ginger beef, Asian turkey burgers, hot paprika shrimp, apple mustard pork tenderloin, quinoa burritos, kale chips, Cajun style sweet potatoes, southwestern eggs, and a thermoccino smoothie. It also provides brief biographies of the authors, Dave Ruel and Karine Losier, who aim to show that eating healthy and nutritious foods can be enjoyable.
This document provides a 10-recipe index from a book on metabolic cooking by Dave Ruel and Karine Losier. The recipes include apple oatmeal pancakes, ginger beef, Asian turkey burgers, hot paprika shrimp, apple-mustard pork tenderloin, quinoa burritos, kale chips, Cajun sweet potatoes, southwestern eggs, and a thermoccino smoothie. Brief descriptions and nutritional information are provided for each recipe. Biographies of the authors emphasize their expertise in creating healthy, tasty meals.
Annie's Eats is a blog that provides easy recipes for breakfast, lunch, dinner and snacks. This document summarizes three recipes from the blog - Herb Baked Eggs for breakfast, Broccoli Cheddar Soup for lunch, and Cajun Shrimp Pasta for dinner. The recipes are described as simple yet tasty. After discovering Annie's blog, the author was intrigued and enjoyed cooking the recipes, finding them phenomenal. The blog is recommended for anyone looking for great dishes.
1. Boil salted water and cook spaghetti until almost al dente.
2. Shallow fry diced pancetta in a pan until crispy. Add drained pasta and olive oil and continue cooking.
3. In a bowl, whisk eggs, egg yolk, salt and cheese.
4. Add pasta and pancetta mixture to the bowl and mix well to combine. Serve immediately.
If you are looking for some tasty keto dinner recipes to add to your weekly meal rotation, look no further than these 20 easy to make keto recipes downloadable in .PDF format for FREE!!!
What´s included:
9 Side Dishes
3 Soups/Stews
4 Main Dishes
4 Desserts
Furnish the Flavor: A Thanksgiving Recipe Book brought to you by Scioto ValleyScioto Valley
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2. This edition of the “Santesson Recipe
Collection: Aphrodisiac Cooking”
was completed on 1 March 2001
Many of the aphrodisiac recipes were
originally part of “Johan’s Guide to
Aphrodisiacs” at URL
http://www.santesson.com/aphrodis/
3. Table of Contents
Starters – page 5
• Love snails, a combination of two great French inventions: l'amour and l'escargot
• Mushrooms with garlic, a favourite with garlic lovers
• Scrambled eggs with truffles, a dish to wet your amorous appetite
• Spanish snails, a low-fat, high-taste way of cooking snails
Soups – page 9
• Avocado soup can be served as a starter or be a meal in itself
• Fennel soup, a treat for lovers
• Pine nut soup, a rich and tasty soup, the lover's delight
• Shrimp soup, small shrimps swimming in a soup that will seduce any adult person
Fish and shellfish – page 13
• Basic aphrodisiac mussels, the starting point for series of seducing mussel dishes
• Diet mussel soup, rich in taste but low in calories and easily digested
• Gravlax, the Swedish way of marinating or curing salmon
• Mussel pasta sauce, will make your fresh linguini a gourmets dream
• Mussel risotto, a light meal to put you in the mood
• Mussels for gourmets on a diet, spiced with garlic and saffron
• Mussels with roasted pine nuts and garlic
• Mussel soup, smooth, seducing and spicy
• Pine nut and shrimp paste
• Scallops in saffron
• Trout mousse for spoon-feeding your lover
Sauces and condiments – page 24
• Amorous pesto, a feta cheese based dip sauce to drive you into the bedroom
• Hovmästarsås, a mustard sauce for gravlax as well as shellfish
• Spicy onion paste, a lover's condiment which will give any dish an erotic touch
Desserts and sweets – page 27
• Candied violets, a sweet snack made out of flowers
• Lemon parfait, a refreshing sherbet-type ice cream preparation for hot summer
evenings
• Strawberries in a melon sauce, a very special taste combination
3
5. Escargots à l'amour - Love Snails
Normally, snails are served à la bourguignonne, dripping of
fat. But love food should be light! For a change, try this recipe
for an early Sunday lunch.
Proceed as follows:
Ingredients:
1. Remove the skin and seeds from the tomatoes
• 2 medium-sized 2. Remove the seeds from one green bell pepper.
tomatoes 3. Chop the tomatoes and the bell pepper, together with a
• 1 green bell pepper piece of celery, coarsely, using a food processor for 5
• 25-50 g celery seconds.
• 50 g butter 4. Melt the butter, add two pressed garlic cloves, saffron
• 2 garlic cloves and generous pinches of thyme, sage and salt to the
• 0.2 g saffron melted butter
• thyme and sage 5. Let stand for a few minutes, then add the chopped
• salt vegetables.
6. Place 24-48 snails (depending on size) in special snail
porcelain ramekins with handles or simply in two
individual gratin dishes and cover with the butter-
vegetable mixture.
7. Cook in the preheated oven (260 o C) for 10 minutes or
until the vegetables begin to turn slightly brownish.
Serve together with a baguette type bread and a glass of
Chablis.
5
6. Mushrooms With Garlic
A specialty of the restaurant Le Gentilhomme in The
Hague is mushrooms prepared in the same way as snails.
Our children love these mushrooms as much as we do, and
of course we started to look for how to prepare them. A
piece of advice: Be generous with the garlic!
Proceed as follows:
Ingredients:
1. Fry the mushrooms in a small quantity of butter at
• two dozen large high heat. It is important the mushrooms do not
mushrooms, stems release water, which will happen if the heat is too
carefully removed low. The mushrooms are ready when they have
• 50-100 g butter acquired a golden brown hue.
• 25-50 g crushed garlic (3- 2. Mix remaining butter with the crushed garlic.
6 garlic cloves) 3. Place the mushrooms, one by one and upside down
on snail porcelain ramequins, and add a small
spoonful of the garlic butter on top of each
mushroom.
4. Place the snail ramequins in a preheated oven at
200-225 o C and fry for 5-10 minutes.
Serve together with white bread or toast to facilitate
sponging up the melted garlic butter.
6
7. Scrambled Eggs With Truffles
This is a light and still very tasty dish. It must be freshly
prepared, but since the actual cooking only takes 5 minutes, it
can be served as a nice post-theater supper. (The time-
consuming part is heating the waterbath to a boil. Turn it on
immediately upon your return back home from the theater.)
Proceed as follows:
Ingredients:
1. Beat four eggs with a whisk in a heavy-bottom saucepan.
• 4 fresh eggs 2. Slice 50-75 grams of fresh or canned truffles (truffle
• 50-75 g truffles substitutes usually work equally well!) and add to the
• salt eggs.
• pepper 3. Season with salt and pepper.
• 1 tbsp creme fraiche 4. Bring water in large saucepan to a boil and place the egg
saucepan on this water bath. Stir the mixture constantly
until it suddenly begins to thicken.
5. Remove from the water bath and add one tablespoon of
crème fraiche.
6. Serve immediately together with slices of toast. A glass
of red port wine combines nicely with this dish.
7
8. Spanish Snails
Snails are high u on our list of favourite foods. When
p
you cook them, some fat is required as taste carrier,
but they do not have to swim in fat.
Proceed as follows:
Ingredients:
1. Mix butter, bell pepper, tomatoes and crushed
• 2 dozen snails garlic until a smooth paste is obtained, then
• a finely chopped green bell add spices as desired (but remember, the
pepper cayenne pepper is essential!).
• 2 ripe tomatoes, peeled, seeds 2. Take four or two ovenproof snail plates
removed, and finely chopped (depending on whether they are for 6 or twelve
• garlic to taste (10-30 g is snails each), put one snail in each hole and on
normal) top of the snail the buttery paste.
• 50 g butter 3. Cook in a preheated oven at 250 o C until the
• cayenne pepper, thyme butter is bubbling and the vegetables are
• salt beginning to turn brownish.
Serve together with toast or baguette, if possible also
with a glass of dry, unpasteurised cider from
Normandy.
8
9. Avocado Soup
This dish can be served as a starter (enough for at least 4
persons) but it is also rich enough to be a meal in itself, e.g. a
lunch for an amorous couple.
Proceed as follows:
Ingredients:
1. Cut the avocados into halves, remove the large seeds.
• 3 ripe avocados Pour the lemon juice over one of the halves to prevent
• 350 ml chicken broth it from darkening.
• 200 ml whipping 2. Scoop out the meat from the five halves.
cream 3. Put the avocado meat, the chicken broth and 150 ml of
• 30 ml lemon juice the whipping cream in a food processor. Puree until
• 30 ml cognac (or the soup is very smooth.
brandy) 4. Add the cognac and curry, salt and black pepper as
• curry, salt and black desired.
pepper 5. Whip the remaining 50 ml of whipping cream.
6. Remove the skin from the remaining avocado half, cut
the meat into thin slices.
7. When you serve the soup, add avocado slices to each
plate. Top with a dollop of whipped cream.
9
10. Fennel Soup
Already during Pharaonic time fennel was well known for its
medical properties, including its use as an aphrodisiac as well as
a laxative. All parts of the plant can be used, including the bulb,
the leaves and the seeds.
Proceed as follows:
Ingredients:
1. Trim the fennel stalks down to the bulb, Peel off any
• 500 g of fennel bulb wilted outer layer. Set the fine fennel leaves aside after
• 200 ml dry white having cut them with a scissor into small pieces.
wine 2. Cut the fennel bulb in small pieces and boil them
• 100 g smoked together with dry white wine, water and a chicken
chicken breasts or bouillon cube for 8-10 minutes in the microwave oven at
shrimps full power.
• chicken bouillon 3. Transfer the fennel and the liquid to a food processor,
cube purée and let it cool.
• 125 ml crème 4. Cut the boneless, skinless chicken breasts (if possible
fraiche smoked) into thin slices and add to the purée. If you are
• 2 tbsp ouzo or using shrimps instead of chicken, proceed straight to the
Pernod following step.
• 200 ml water 5. Microwave on high for four minutes. If you are using
shrimps, add them. Microwave for another minute.
6. Add the crème fraiche (sour cream) and two tablespoons
of ouzo, Pernod or a similar licorice/aniseed type
aperitif. Stir well.
7. Add some of the finely cut fennel leaves on top of the
soup.
Serve immediately together with, e.g. toast. Add more of the
finely cut fennel leaves on top of each plate. The combination of
two powerful aphrodisiacs (fennel and licorice or aniseed) might
lead to pleasant surprises, but should be handled with care.
10
11. Pine Nut Soup
First a word of warning
Be careful when deciding when to serve this delicious, very
rich soup. I serve it with pleasure to my wife but never when
we have couples as dinner guests.
Proceed as follows:
Ingredients:
1. Purée a mixture of the pine nuts and the egg yolks in
• 100 g pine nuts the food processor until you have a fine, smooth paste.
• 3 egg yolks 2. Put this in a saucepan and add one cup of chicken
• 250 ml chicken bouillon and one cup of cream. The chicken stock can
bouillon be added already at the food processor stage if you
• 250 ml cream have difficulties in obtaining a smooth paste. This far
• saffron, ouzo or the dish can be prepared hours in advance.
cayenne pepper 3. Heat over a gentle fire under constant stirring until the
mixture thickens. It must not, however, be brought to a
boil!
4. Serve immediately.
If desired, suitable spices can reinforce the aphrodisiac
properties. We have tried three equally successful alternatives:
0.5 g of finely divided saffron, two tablespoons of ouzo and a
pinch of cayenne pepper. The spice (but only one of them!) is
added before the soup is heated. Especially the saffron gives
the dish a pleasing reddish colour.
11
12. Shrimp Soup
The taste and texture of this shrimp soup could seduce any adult
person. Small shrimps swimming in a pink delight...
Proceed as follows:
Ingredients:
1. Purée half of the shelled shrimps in the food processor
• 250 g shelled together with the egg yolks, saffron, (light) cream, dry
shrimps white wine and a fish bouillon cube (intended for 0.5
• 3 egg yolks liter of bouillon).
• 250 ml (light) cream 2. Heat the mixture in a pan at low-moderate heat while
• 250 ml dry white constantly stirring until the mixture thickens.
wine 3. Pre-heat the other half of the shelled shrimps for 40
• 1 fish bouillon cube seconds in the microwave oven.
• 0.2-0.5 g saffron 4. Add the pre-heated shrimps to the soup.
5. Serve immediately.
If possible serve together with some black lumpfish roe on the
side and white toasted bread.
A variation is to purée all the shrimps and serve the soup as a
fish dish sauce.
12
13. Basic Aphrodisiac Mussels
This recipe is the starting point for a few mussel dishes
with a truly aphrodisiac touch. The mussels as well as the
bouillon are suitable for deep freezing; thus, whenever
required you can pick a plastic bag of mussels and another
of bouillon from the deep freeze, thaw them in the
microwave and within minutes prepare a delicious and
seductive mussel dish.
Proceed as follows:
Ingredients:
1. Let the vegetables and the garlic simmer in the
• 3 kg of mussels, cleaned white wine for 15-20 minutes in a pan with a
• 350 g onion, coarsely volume of 4-6 litres. At a late stage add the thyme
chopped and the basil.
• 300 g celery, coarsely 2. Increase the heat, place half of the mussels on top of
chopped the vegetables and let them steam until they have
• 250 g shallots, coarsely opened. This should take about 5 minutes.
chopped 3. Remove the steamed mussels using a perforated
• 2 garlic cloves (10-15 g), ladle and set them apart. Place the remaining half of
finely chopped the mussels on top of the vegetables and let them
• 3 fish bouillon cubes steam for another five minutes until they all have
(intended for 750 ml of opened. Remove them and add them to the first
bouillon) mussel batch.
• 1 teaspoon dry thyme 4. Sieve the liquid to remove the vegetables, let the
leaves sieved bouillon boil for 5-10 minutes to reduce the
• 1 teaspoon dry basil volume somewhat, then leave it to cool. When cool,
leaves add the saffron.
• 1 bottle (750 ml) of dry 5. Remove the mussels from the shells. Keep them
white wine separated from the bouillon.
• 3 g saffron (the quantity
can be reduced) Now you have the starting materials for a number of
delicious dishes, e.g. mussel soup, diet mussel soup, mussel
pasta sauce and mussel risotto. You can put the mussels
and the bouillon in the deep-freeze for use later on; if so we
suggest you pack in separate plastic bags about 100 grams
of mussels per bag and 250 ml of bouillon per bag.
Otherwise you can use the ingredients almost immediately,
but remember that the saffron will require a few hours to
merge with the bouillon!
13
14. Diet Mussel Soup
The starting point for this recipe is the Basic Aphrodisiac
Mussels. Actually, the dish was originally not developed
as an aphrodisiac but for dietary purposes. Because of
intestinal cancer, Johan was on a very restricted diet. This
dish turned out to be quite acceptable to his digestion,
while at the same time tasting "just like gourmet
restaurant food", according to Anne.
Proceed as follows:
Ingredients:
1. Bring the bouillon to a boil.
• 100 g of cooked and 2. Add the rice vermicelli pieces and cook at a low
deshelled mussels (see the heat for 3 minutes. Some varieties of vermicelli
basic recipe) might require a slightly shorter or longer cooking
• 500 ml (2 cups) of time.
saffron-spiced mussel 3. Add the mussels and heat (but do not boil) for a
bouillon (see the basic minute or two.
recipe) 4. Optional improvement: Before serving, add two
• 100 g rice vermicelli, tablespoons of cognac to the soup.
broken down into short
pieces A dry white wine with a lot of taste goes nicely with the
soup. However, even a light Riesling can be appropriate.
14
15. Gravlax – Salt And Sugar-Cured Salmon
Internationally, this might be the best known
Swedish dish. Several recipes have been posted on
the Net, but, of course, ours is the best! (We are a
little bit skeptical when people try to "improve"
the gravlax by using, e.g. whisky or gin in the
marinade.)
Proceed as follows:
Ingredients:
1. Remove any small bones from the fillets, it
• 2 pieces of centre-cut salmon is easily done with the use of a pair of
fillets, little more than 500 g forceps.
each, if possible of equal size, 2. Mix sugar, salt and pepper in a bowl. Cover
and with skin left on. the bottom of a baking dish with dill.
• slightly more than 125 ml sugar 3. Rub half of the sugar-salt mixture into the
• slightly less than 125 ml coarse first fillet, on both sides, and lay it skin side
salt (somewhat more sugar than down, on top of the dill. Cover with lots of
salt) dill.
• 15 coarsely crushed white 4. Prepare the other salmon fillet in the same
peppercorns way, and cover with the remaining fillet,
• 1 very large bunch of dill (very skin side up, with the remaining dill on top.
important) – it is not necessary to 5. Cover in plastic wrap, place a cutting board
chop the dill with some heavy weights on top and
marinate in the refrigerator for 48 - 72
hours, turning the salmon upside down at
least once a day. (Personally, we favour 3
days in the refrigerator!)
6. Scrape the marinade off and slice the fillets
very thinly. Serve with a mustard sauce
15
16. Mussel Pasta Sauce
Fresh pasta can be prepared in a matter of minutes,
a rather important aspect when it comes to
aphrodisiac cooking. And what can be a better way
of serving the pasta than together with a mussel
sauce with a strong saffron taste?.
Proceed as follows:
Ingredients:
1. Chop half of the mussels coarsely.
• 100 - 200 g of cooked and 2. In a large pan (there should be space enough
deshelled mussels (see the basic also for the pasta), mix the whipping cream
recipe) and the bouillon; heat until a slow boil, add
• 250 ml of saffron-spiced mussel the chopped mussels and let the mixture
bouillon (see the basic recipe) simmer for a few minutes.
• 125 ml whipping cream 3. Remove the sauce from the heat, add the egg
• 1 egg yolk yolk while stirring.
• fresh pasta as desired, e.g. 4. Continue the heating at a very low heat (the
linguine or a similar band pasta sauce must never boil!) until the whole
that can well carry the chopped mussels have absorbed enough saffron taste.
mussels 5. Meanwhile, cook the fresh pasta. The
cooking time will depend on the type of
pasta you have chosen.
6. Drain the pasta, then add it to the mussel
sauce, stir, add the remaining unchopped
mussels, and continue stirring at very low
heat for a minute or two. Serve immediately.
The selection of pasta is important. Do not use a dry
type pasta; the flavor of the mussel sauce is too
delicate. Also, stay away from very thin fresh pasta
since that requires a creamy sauce without any solid
particles.
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17. Mussel Risotto
There were two starting points for this recipe: our "Basic
Aphrodisiac Mussels" recipe and the basic risotto recipe of
Jamie Oliver, published in his book "The Naked Chef". Many of
the vegetables used to prepare the risotto are the same as used
for the "Basic Aphrodisiac Mussels", thus you might consider
preparing the risotto at the same time as the basic mussel dish.
Please note that the quantities indicated are enough for two
servings of the dish as the only course at a meal.
Proceed as follows:
Ingredients:
1. Heat the bouillon and keep it hot.
• 100 - 200 g of 2. In a separate pan, heat the olive oil, add the chopped
cooked and shallot and celery and let it steam for a few minutes, then
deshelled mussels add the garlic and continue heating the vegetables for
(see the basic another 2-3 minutes..
recipe) 3. Increase the heat and add the rice. It should start to
• 250 ml of saffron- adsorb the moisture from the vegetables. Be careful with
spiced mussel the heat; you must not fry the rice. After a few minutes
bouillon (see the the rice should be somewhat translucent. Lower the heat.
basic recipe) 4. Add half of the white wine to the rice, the other half of
• 1 shallot, finely the wine to the bouillon. Stir frequently until the rice has
chopped (about 30 adsorbed virtually all of the added wine.
g) 5. Now start adding the bouillon, ladle by ladle. Stir all the
• 100 g celery, finely time; add the next ladle only when the last one has been
chopped more ore less completely adsorbed. The whole process
• 1 garlic clove, of adding the bouillon should take 15-20 minutes.
finely chopped 6. Add the mussels on top of the rice. Cover the pan and
• 125 g risotto rice keep it at very, very low heat for a few minutes until the
• 1 tbsp extra virgin mussels have been heated all through. Remember that
olive oil you do not have to cook the mussels, just to heat them.
• 150 ml dry white 7. Bring the pan to the table. Turn off any electric lights,
wine there should only be candle-light. Remove the cover
• 3 tbsp high-quality from the pan, add the cognac, replace the cover, wait 30
cognac or similar seconds, remove the cover again and ignite the cognac
brandy fumes. When the flames have died, serve the risotto
immediately.
You can prepare the risotto in advance and keep it deep frozen.
The rice will loose some of its texture and some of the bite, but
so what? if you are in a hurry..
17
18. Mussels For Gourmets On A Diet
The availability of mussels in Umeå was very limited.
Small and expensive plastic bags with a contents of
dubious freshness appeared once a week on the fish dish
at one of the major department stores in the town (there
were two of them), otherwise all mussels were of the
canned variety.
You can imagine how thrilled and enthused we became
when we first became aware of the ready availability of
mussels in the Netherlands. Of course we started to
experiment, and finally arrived at the following recipe.
Proceed as follows:
Ingredients:
1. Clean the mussels and discard those that appear
• 2 kg fresh Zeeland mussels, to be dead, i.e. will not close their shells when a
the larger the better (and friendly pressure has been applied a few times.
more expensive) Parboil the veggie mix in the microwave oven at
• 100-200 g peeled and thinly full power (700 W), 1.5 minutes for every 100
sliced carrots gram of vegetables.
• 100 g thinly sliced celery 2. Transfer the vegetables to a 6 liter casserole, add
• a small leek, thinly sliced the wine, the saffron and the mussels and bring to
• 6-10 garlic cloves, finely a boil.
chopped (this is one secret 3. Stir now and then (about every 10 seconds),
ingredient!) using a wooden fork if available, until all the
• a small onion, finely mussels have opened (this should only take a few
chopped minutes). The dish is now ready to be served.
• 100-200 ml dry white wine
• 0.5 g saffron (this is the The mussels can best be served together with toast, aïoli
other secret ingredient) and, if available, zeekraal. The easiest way to eat the
mussels is to use a pair of empty mussel shells as
tweezers to pick the mussel meat out of the shells.
18
19. Mussels With Pine Nuts And Garlic
Roasting will not destroy the aphrodisiac qualities of pine nut
and can in some combinations enhance the taste. Keep in
mind, though, that pine nuts roast quickly in comparison to
other nuts and also burn easily.
Proceed as follows:
Ingredients:
1. Chop the garlic and the pine nuts briefly in the food
• 300 g freshly cooked processor. Heat some extra virgin olive oil in a pan
mussels and add the coarse pine nut - garlic mixture.
• l00 g pine nuts 2. Roast the mixture until it just begins to acquire a
• 25 g garlic golden brown colour (usually 2-3 minutes) and let it
• olive oil cool.
3. Purée the cooked mussels and the roasted pine nut-
garlic mixture in the food processor. If possible, use
freshly prepared mussels which have been cooked
together with white wine, fennel, celery, leeks and
carrots.
The pine nut-garlic-mussel purée can be served as it is, on
toast or crackers, or (our preference because of the eggs!) as
an omelet filling. In the latter case, a glass (or two) of dry
cider is a perfect accompaniment.
19
20. Mussel Soup
The starting point for this recipe is the Basic Aphrodisiac
Mussels. Actually, the dish was originally not developed
as an aphrodisiac but for dietary purposes. Because of
intestinal cancer, Johan was on a very restricted diet. This
dish turned out to be quite acceptable to his digestion,
while at the same time tasting "just like gourmet
restaurant food", according to Anne.
Proceed as follows:
Ingredients:
1. Cut the bread slices into cubes with a side of
• 100 - 200 g of cooked and approximately 1 cm.
deshelled mussels (see the 2. Heat the olive oil in a frying pan. Add the crushed
basic recipe) garlic, continue the heating until the garlic turns
• 500 ml of saffron-spiced dark golden brown. Remove the garlic from the oil
mussel bouillon (see the by filtration through a metal sieve.
basic recipe) 3. Fry the bread cubes in the garlicky olive oil until
• 6 slices white bread, at they are golden brown. If the bread is fresh it will
least two days old adsorb much olive oil and you might have to add a
• 3 tbsp extra virgin olive little bit more of the oil. Set the fried bread
oil croutons aside.
• 2 garlic cloves 4. Mix the mussel bouillon and the whipping cream,
• 125 ml whipping cream let simmer for a few minutes. Add the mussels, let
them simmer until hot (but remember: the purpose
is to heat the mussels, not to cook them).
5. Pour the soup into two soup plates. Add the bread
croutons on top of the soup and serve
immediately.
A dry white wine with a lot of taste goes nicely with the
soup. Why not try the spicy Gewurtztraminer from
Alsace?
20
21. Pine Nut And Shrimp Paste
Both shrimps and pine nuts are well known for their
aphrodisiacal qualities. Imagine then what would happen if
you combine these ingredients!
Proceed as follows:
Ingredients:
1. Purée the shelled shrimps, half of the pine nuts and
• 100 g shelled shrimp the sour cream in the food processor until you have
• 50 g pine nuts a smooth paste.
• 75 g sour cream or 2. Add the remaining pine nuts and mix thoroughly.
creme fraiche 3. Serve, e.g. in small pastry shells or on leaves of
• pastry shells Belgian endive as an appetizer before
• or endive leaves
Since the taste of the paste is very delicate, it should not be
combined with strongly tasting items.
21
22. Scallops With Saffron
The starting point was a recipe in Leith's Fish Bible,
which we modified to suit our palate. Yes, we know that
saffron is expensive, but plenty of saffron is a must for
this dish.
Proceed as follows:
Ingredients:
1. Soak the saffron in the fish stock.
• 250 g scallops 2. Separate the coral from the scallops. Cut the white
• 200 ml dry white wine meat in half horizontally.
• 50 g finely chopped 3. Place both coral and white meat in a saucepan and
shallot cover with white wine.
• 100 g finely chopped 4. Bring the liquid to a boil. Remove from the heat
chestnut mushrooms immediately and set aside.
• 1 tbsp butter 5. Melt the butter in a saucepan, add the shallot and
• 2 g saffron the mushrooms and cook over a low heat for a few
• 150 ml fish stock minutes.
• 150 ml creme fraiche 6. Pour the saffron/fish stock over the shallots and
mushrooms, bring to a boil and let simmer for a
few minutes.
7. Add the creme fraiche, let simmer for another 7-10
minutes.
8. Add the scallops, let simmer for another minute.
Serve together with toast and a salad.
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23. Trout Mousse
This dish can be prepared even a day in advance and be kept
in the refrigerator until required. The texture makes it very
well suited for spoon-feeding (each other).
Proceed as follows:
Ingredients:
1. Cook any salmon type fish, e.g. trout, in the
• 500 g trout (or other microwave oven: 1 minute at high for every 100
salmon type fish) gram. Remove skin, bones, tail and head, and let the
• 100 g boiled potatoes meat cool. About 300 gram of meat should remain.
• 150 ml freshly pressed 2. Purée the trout meat together with cooked potatoes,
lemon juice freshly pressed lemon juice, cognac and molten
• 3 tbsp cognac butter in a food processor.
• 2 tbsp molten butter 3. Add the flesh of 1 1/2 peeled avocado, a very
• 2 avocados generous pinch of cayenne pepper and pinches of
• cayenne pepper salt and black pepper.
• black pepper, salt 4. Purée for another 15-30 seconds.
5. Transfer the mousse to a suitable bowl and let it cool
for at least a few hours in the refrigerator.
Serve the mousse together with lumpfish roe in canapés or
on toast, using the remaining 1/2 avocado cut in thin slices
as a decor.
An alternative is to take the mousse bowl, sit down upon a
bed and spoon-feed each other. In this case the roe should
be excluded.
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24. Amorous Pesto (Feta Dip)
The starting point for this recipe came from a Canadian
contributor to the Aphrodisiacs Exchange. As usual, we
began experimenting and, after a while and many
attempts, came up some possible modifications. The dip
mix can be used, e.g. as a pesto sauce. A similar dip mix
has also been included in our collection of favourite
recipes.
Proceed as follows:
Ingredients:
1. Remove the papery skin from the garlic bulb and
• 150 g feta cheese bake it in the oven for 1 hour at a temperature of
(preferably in brine) 175 o C. Let it cool and remove any residual skin.
• 1 bulb and 1 clove garlic You should have about 25 grams baked garlic
• 2 g fresh basil (6 4-cm with a creamy texture.
leaves) or 2 g fresh 2. If you use saffron, soak it in the lemon juice for at
cilantro (coriander) leaves least 30 minutes.
• 50 g pine nuts 3. Purée the feta cubes, the baked garlic, the raw
• 1/2 - 1 tsp saffron - garlic clove, the basil or cilantro (coriander)
optional! leaves and the lemon juice (with or without
• 1 tbsp lemon juice saffron) in a food processor. Add olive oil or
• 2 tbsp extra virgin olive oil creme fraiche to get a smooth, creamy
or 3 tbsp creme fraiche consistency.
(sour cream)
The dip mix based on olive oil is the original one.
Substituting olive oil by creme fraiche results in a dip mix
with a softer taste and a smoother consistency. Both
forms can be used in the same way as ordinary pesto
sauce. Deep-freezing is possible, especially of the creme
fraiche based dip. Remember: If you leave out the
saffron, the aphrodisiacal effects might be very weak or
even absent.
24
25. Hovmästarsås - Mustard sauce
This is the standard sauce served together with
gravlax, salt and sugar-cured salmon. It is also
very good together with mussels, crayfish or
shrimps.
Proceed as follows:
Ingredients:
1. Mix the mustard, (egg yolk), vinegar,
• 2 tbsp of sweetened mustard, for sugar salt and pepper. The egg yolk is
example Slottssenap, acquired from not necessary, but will make the sauce
"IKEA" (but do not hesitate to use smoother and softer.
a substitute!) 2. Whisk constantly and add slowly the oil.
• 1 tbsp Dijon mustard Continue until the sauce is creamy.
• 1 tbsp sugar 3. Add the chopped dill.
• 1 tbsp vinegar
• (1 egg-yolk)
• salt and coarsely ground white
pepper
• 125 ml vegetable oil
• plenty of chopped fresh dill
25
26. Spicy Onion Paste
This paste is not a dish in itself, but rather a delicious
condiment that can add an aphrodisiac touch to very many
different dishes. The aphrodisiac qualities of onions are well
known since the days of antiquity.
Proceed as follows:
Ingredients:
1. Cut the onions in very thin slices but do not chop them
• 3 medium-sized 2. Heat extra virgin olive oil and butter in a pan, add the
onions onion slices and coarsely ground black pepper and let
• 4 tbsp olive oil simmer at very low heat for 45 minutes, while
• 2 tbsp butter occasionally stirring.
• 1 tbsp balsamic 3. Add balsamic vinegar and continue the simmering for
vinegar another 5-10 minutes.
• 1/2 tbsp black 4. Let the paste cool overnight in the refrigerator.
pepper
The paste can best be served as a condiment to, e.g. plaice or
paté.
26
27. Candied Violets
This mildly exotic recipe is contained in the
"Honeymoon Cookbook", which the Swedish
"Kooperativa Förbundet" distributed to all newlyweds
during the 1930's. Although we have not yet tried
ourselves, we believe it might also work with lilacs!
Proceed as follows:
Ingredients:
1. Prepare the sugar solution by letting the mixture
• Freshly collected flowers of simmer at low heat until sugar and glucose have
violets dissolved.
• Sugar solution: 0.5 kg 2. Let the solution cool but not to the extent that
sugar, 0.1 kg glucose, 100 sugar crystals begin to precipitate.
ml of water 3. Put the flowers of violets in a strainer and dip
them into the solution.
4. Let them cool and dry on a roster or a paper
towel.
27
28. Lemon Parfait
A refreshing dessert for a summer evening. In place of the
lemon juice and lemon zest, you can also use the same quantity
of Swedish arrak punch.
Proceed as follows:
Ingredients:
1. Beat the egg yolks into the sugar until you have a very
• 150 ml granulated fluffy mixture.
sugar 2. Whip the whipping cream.
• 3 egg yolks 3. Add the lemon juice and the lemon zest to the egg-and-
• 300 ml whipping sugar batter. Stir.
cream 4. Fold in the whipped cream, working so as not to deflate
• 50 ml lemon juice the volume.
• zest of one lemon 5. Pour the mixture into a bowl or baking tin. Leave it in
the deep-freeze for at least 12 hours to solidify.
28
29. Strawberries In A Melon Sauce
During the summer and even a month or two into the
autumn succulent melons (galia, candeloupe, etc.) are quite
affordable. Puréed melon fruit meat has many uses.
Proceed as follows:
Ingredients:
1. Cut the melon into halves and deseed them.
• 500-700 g fresh 2. Spoon out the fruit meat and purée it in a food
strawberries processor. Place the resulting "soup" in the
• 1 small sweet melon refrigerator for at least two hours.
(500-700 g) 3. Pour some of the "soup" into a deep plate and place
strawberries in it. Serve immediately.
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