APHRODISIAC RECIPES

 
 

LENTIL SOUP

 
  • pound of small lentils, rinsed
  • 1 pound of ripe tomatoes, puréed
  • 4 ¼ cups of water
  • 1 medium onion, finely chopped
  • 1 cup of olive oil
  • 2 bay leaves
  • 2 cloves of garlic, finely chopped
  • sea salt
  • freshly ground pepper
  • red wine vinegar

 

In a heavy bottomed pot, add the water, tomatoes, bay leaves, onion, and garlic. Bring to a slow boil over medium heat and add the lentils and oil. Reduce the heat and simmer partially covered for 1 to 1 1/2 hours, or until lentils are done. Remove from the heat, take out the bay leaves, stir in salt and pepper, add the vinegar to the soup but if your serving it to others perhaps you should serve with vinegar on the side, add to taste. You can also sprinkle with grated cheese for even more flavour.
 

FASSOLATHA (Fasolada)

 
  • 1 pound of dried beans/or tinned
  • 1 cup of olive oil
  • teaspoon of ground black pepper
  • 2 tablespoons of tomato paste
  • 2 carrots, sliced
  • 1 medium potato, peeled and cut in small cubes (optional)
  • 2-3 stalks of celery with leaves, chopped
  • 2-3 small hot red peppers (to taste)
  • teaspoon of sea salt

 

Soak the beans overnight in lukewarm water. Drain and rinse the beans, and place in a soup pot with enough water to cover. Bring to a boil, cook for 5 minutes, and drain.

Or use tinned beans. Place beans in a clean pot with enough water to cover by about 1 ¼ inch. Add oil, ground pepper, tomato paste, sliced carrots, cubed potato, celery, onion, and hot peppers (these can be omitted completely if preferred).

When full boil resumes, reduce heat, cover, and simmer on low heat for about 1 hour and 45 minutes. The beans should be soft and creamy, but not to the point of disintegrating, and since the quality of beans and personal preference varies, check for doneness after 1 hours. Beans may need to be cooked 2 hours or more.10 minutes before cooking time is up, add the salt.
  

EDIBLE BULBS

   
  • 2 pounds of bulbs (or pearl onions)
  • 2 tablespoons of salt
  • red wine vinegar
  • olive oil
  • fresh garlic leaves, chopped

  

 

Remove outer skin of the bulbs (or onions), trim the top and, with a sharp knife, cut out the centre piece of the root (the hard part at the bottom of the bulb). Cut a cross into the bottom of the bulb. Boil them i salted water for 20-30 minutes and then soak them in clean water for 2-3 days. Change the water 2-3times per day until their bitterness is washed away. Then rise them put the bulbs in jars or plastic containers with lids. Fill with vinegar to cover, leaving 1/2 inch to the top. Put on lid and refrigerate and will keep in the refrigerator for several weeks. Serve drizzled with olive oil, and topped with a garnish of chopped fresh garlic leaves.
 

ASPARAGUS

 
  • 1 bunch asparagus spears
  • 5 g butter
  • 2 g salt
  • 710 ml water

 

 

Steaming asparagus is one of the easiest ways to prepare it, and it preserves nutritional 'and aphrodisiac' factors that might be lost in boiling. Lightly steamed asparagus also remains firm and phallic. Place water in the bottom half of a steamer pan. Add salt and butter, and bring to a boil. Trim the dry ends off of the asparagus. If the spears are thick, peel them lightly with a vegetable peeler. Place them in the top half of the steamer pan. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until asparagus is tender cover with melted butter for an even better effect!

 

PRAWN SALAD WITH METAXA BRANDY & GARLIC

 
  • 6 leaves of Cos or Romaine lettuce hearts
  • 15 pre-cooked prawns or a lobster
  • 2 sticks of celery, chopped on a bias
  • 2 spring onions, sliced
  • 3 tbsp chopped fresh dill
  • 1 tbsp of fennel sliced thinly
  • 1 clove of garlic, fine mince
    Dressing
  • 4 tbsp of extra virgin olive oil
  • 1 tbsp of wine vinegar
  • 1 tbsp of Metaxa brandy or Cognac
  • 1 tsp of honey
  • 1 tbsp of orange juice
  • salt & pepper to taste

Add all of the above ingredients in a bowl & reserve. For the dressing: Mix all the dressing ingredients in a jar and shake well before dressing your salad. Toss your salad with the dressing and serve.

 

SPINACH WITH AVOCADO, FETA AND PINE NUT SALAD

  
  • 6 large handfuls of young spinach
  • 1 ripe avocado, peeled and sliced
  • 100g (4oz) Feta cheese, crumbled
  • 3tbsp pine nuts, lightly toasted
  • dressing made with 3tbsp olive oil
  • 1tbsp sherry vinegar

 

Add all the ingredients to a large salad bowl and mix well.

 

 
 
 

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