BRASILIAN APHRODISIAC RECIPES

 

The aphrodisiac cuisine is a blend of several factors ...appetizing food ... table with candles, crystals ... smells nice ... good wine, etc...

Create the ideal prelude to the heat of the union of two, but do not take all this too seriously.

The word "aphrodisiac" or "aphrodisiakos" is of Greek origin and refers to the goddess of love and beauty, Aphrodite. Aphrodisiacs are agents or chemical odors that stimulate sexual desire and increase male potency. Aphrodisiacs influence directions, can stimulate singly or in combination with other meanings.

"If you want your loved pave all your curves and never forget them, prepare a special feast for him. Fill the house with wild flowers and potted violets. Perfume the air with patchouli essential oil on the pillows. Select a good repertoire of music to brighten the environment even more. Take a long bath basil and, when dry, sprinkle a few drops of oil on the skin germania. Improvise a costume that matches your desires. that night you could be Cleopatra, Aphrodite , Circe, Marilyn Monroe, Greta Garbo, Theda Bara or any other character who eat stir your imagination. Serve the dish accompanied by a fine wine. "

Food aphrodisiacs can give a boost in sexual performance and here you find a collection of recipes prepared with aphrodisiac ingredients easily prepared with a description of the aphrodisiac properties.

  Creamy Soup Afrodisiac


ingredients:
French garlic 1 large sliced
2 green onions chopped
2 stalks coriander
A vegetable broth
1 teaspoon of honey
salt and white pepper q.b.
A thin yogurt


Preparation:


Mix all ingredients and grind them in a blender.
Serve this soup cold.
To give you a more sexy garnish it with coriander leaves.                                       

Risotto of Passion


Ingredients


100 g of strawberry
2 tablespoon (s) (soup) of white vinegar
2 tablespoon (s) (tablespoons) olive oil
1 tablespoon (s) (tablespoons) butter Mococa
A sheet (s) of laurel
1 tablespoon (s) (tsp) chopped onion (s)
Arborio 200 g rice
1/2 cup (s) of white wine
1 liter (s) chicken broth
suffice as salt



How to  Make



Chop the strawberries and leave to soak in vinegar. Heat oil and butter, add the bay leaf and saute the chopped onion. Place the rice and stir, add wine and let the alcohol evaporate. Add broth slowly and stir. Set the correct point in the rice and salt. Add the strawberries (no vinegar) and remove from heat. Stir and serve, garnished with whole strawberries.
                                                              

                                                   FIERY PENNE



INGREDIENTS


1 tablespoon (s) (tablespoons) olive oil
A tooth (s) garlic laminate (s)
pepper and baste finger-prick girl (s)
6 tablespoon (s) (oz) tomato extract
1 tablespoon (s) (coffee) sugar
1 tablespoon (s) (coffee) oregano
1 tablespoon (s) (oz) chopped basil (s)
suffice as salt
200 grams of cooked penne (s) "al dente"
100 grams of mozzarella into small cubes




Heat oil and saute garlic, add pepper and tomato puree. Put the sugar, add oregano and basil and correct the salt nescessário. Let simmer for 5 minutes. Place the pasta and toss with the sauce. Serve with cubes of mozzarella and sprinkle with basil. 

      

Oysters With Spinach Gratin

Ingredients:

24 oysters
50g of bacon
130g raw spinach
2 cloves garlic, crushed
2-for-soup spoons of butter
130g grated onion
2-for-soup spoon of chopped celery
A spoon-for-parsley
1 onion, chopped
2 soup-spoons of grated parmesan cheese


Preparation:


Wash the spinach and cook. Strain it and chop.
Open the oysters, put them on a tray.
Fry the chopped bacon, drain it and reserve.
Saute garlic in butter and add the onion, celery, spinach and salt. Cook steamed for about 3 minutes.
Add the parsley and chives. Place the mixture over the oysters, which are in taboleiro and, over the Parmesan cheese.
Bake in preheated oven for 10minutes in the oven. Should be high. When ready, remove from oven and sprinkle over each gratin bacon fried.
Serve this dish, which is due for 4 people.                    

 

  Tuna Steak



ingredients:

500g fresh red tuna
1 onion, coarsely chopped
1 spoon of ginger tea-
3 cloves of garlic
Freshly ground pepper
1 bunch of parsley
A spoon of soup-strong French mustard
1 cup soy sauce
1 cup olive oil


The Sauce:


ingredients:
50ml of oil
70 ml of soy sauce
1 soup spoon of honey-
30g grated ginger
1 tablespoon coffee-grain mustard
450g onions, sliced ​​thin
coriander
salt q.b.


Preparation:


In a grinder, add the onion, ginger, garlic, pepper, parsley, mustard and soy sauce. Grind all very well until a homogeneous mixture. Coat the tuna with the mixture, collecting it with a plastic film and let
Marinate in refrigerator for 20 minutes.
 Meanwhile prepare the sauce:
In a bowl, beat by hand olive oil, soy sauce, honey, ginger and mustard seeds and coriander. Only after thoroughly mixed must add the onion rings.
When the sauce has done and tuna prepared:
Remove tuna from refrigerator, remove the sauce, but without throwing away.
Fry the fish in olive oil until golden. Gradually add the liquid where Marinou tuna. Brown all sides, turning the fish without letting go. Fry onion rings also abundant in oil and drain well.
Sriva tuna with spices on a tray. Pour the sauce over the tuna. Garnish with more onions into thin slices and a little pepper.
Serve with one of our suggestions for monitoring. A mash is perfect, for example.                 

   

                    Lick Lick

ingredients:

50 shells of varied seafood (still closed)
3 tomatoes, chopped
1 large onion, chopped
2 cloves garlic, crushed
3-spoons of parsley
1/2 cup coconut milk
1/2 green pepper, finely chopped
2-for-soup spoons of olive oil
1 soup-spoon of tomato paste
2 cups rice
salt and pepper q.b.


Preparation:


Wash the shell of shellfish, with the aid of a brush in water. Remove the shells that are already open.
In a pan saute in olive oil, onion and garlic. Add, with low heat, peppers, shells, the chopped tomatoes, tomato paste and salt.
After 2 minutes, add, stirring carefully, coconut milk, parsley, and pepper. Cook, uncovered, for a further 5 minutes.
After the stew is ready add the rice (already cooked), gradually and slowly in the pot. Stir slowly.
Do not let it dry. The rice should go into the shells.
Serve hot and humid. Take the forks and knives. Lick and suck the shells.

Walnut and prunes cake

Recipe of Bolo de Nozes com Ameixa

                   Walnut and prunes cake

INGREDIENTS:

Walnut filling:
1 cup chopped walnuts
Some walnut halves to decorate
1 can (14 oz) sweetened condensed milk


Prunes filling:
1 cup (6 oz) of chopped prunes
½ cup granulated sugar
½ cup water


Frosting:
8 tbs (4 oz) margarine
3 tbs powdered cocoa

PREPARE:
Make a chocolate cake. Use the recipe of vanilla cake.
Add 2 tablespoon of cocoa powder while sifting the flour.
After the cake is cool, slice the cake in order to spread two layers of filling.


PREPARE WALNUT FILLING:

Combine in a sauce pan the chopped walnuts and sweetened condensed milk.
Reserve 1 inch of the can of sweetened condensed milk to make the frosting.
Cook the mixture until it thickens. Stir with a wood spoon constantly.


PREPARE PRUNES FILLING:
Place the chopped prunes and water in a blender and beat the prunes for about 20 seconds.
Pour the prunes in a saucepan, add the sugar and cook until it thickens.


PREPARE THE FROSTING:
Combine in a bowl the remaining sweetened condensed milk, margarine and powdered cocoa. Beat the mixture in a electric mixer until stiff.


ASSEMBLE THE CAKE:
Spread the walnut filling in one layer and the prunes in the second layer.
Cover cake with frosting. Finish the frosting with a fork tip to make the patterns seen on the photo.
Decorate with halves of walnuts, peaches, prunes and salad cherries.
Hint: Moisturize the cake. Sprinkle some iced tea on the cake before spreading the filling.

SERVING SIZE: 20 slices

Banana cake or Banana Bread

                      Bolo de Banana


Bananas are common in tropical countries such as Brazil.
Use ripe bananas to prepare this banana cake.

              INGREDIENTS:
3 ripe bananas
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 ½ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
4 tablespoon (1/4 cup) margarine
½ chopped walnuts

              PREPARE:
MIX:
Preheat the oven to 350 °F. Butter and flour a 9-inch tube pan.
Sift the all-purpose flour with the baking powder and baking soda.
In an electric mixer, on medium speed, beat the margarine, granulated sugar, vanilla extract, egg, and mashed bananas. Blend thoroughly but do not over mix.
Take the bowl out of the mixer and fold in nuts. Pour batter into prepared pan.


BAKE: for about 40 minutes or until brown.
SERVING SIZE: 10 slices

Brazilian doughnuts

Bolinho de chuva is traditional all over Brazil. It is served for breakfast or tea time. The recipe below is for the sweet version. You can also make a salty bolinho de chuva by replacing the sugar with one teaspoon of salt and some chopped green onions.
Either way, sweet or salty they are delicious. When you deep fry them they get some crunchy peaks that are fun to eat. Bolinho de chuva means “donut of rain”. And they are best when fresh. So, if you want them for breakfast, prepare them in the same day, they are easy to do. You can have your Brazilian donuts done in about 30 minutes.

                             INGREDIENTS:
1 cup all purpose flour
1/2 cup corn starch
2 tsp baking powder
1/2 cup milk
2 eggs
4 tbs granulated sugar
Pinch of salt
Oil to deep fry or shortening.
Sugar with cinnamon to sprinkle over.

                             PREPARE:


In a large bowl, mix in the eggs, sugar and pinch of salt. While mixing with a wood spoon add the flour, corn starch, baking powder and milk until you get a batter similar to cake batter.
Preheat the fryer to 350 degrees F, using two table spoons, take a spoon of batter and scrape off the batter into the fryer using the second spoon. Fry about six doughnuts each time until golden brown, about 3 to 4 minutes, flipping just once for overall browning. (The doughnut will flip by itself). Remove the doughnuts from the oil and drain on a paper towel-lined plate. Sprinkle with powdered sugar with cinnamon and serve.
Hint: The fryer temperature is very important. If it is too hot, the doughnuts will burn outside and be doughy inside.

Makes about 25 doughnut balls. Kids will love it.

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Flavor's from Brazil (Profile)

Flavor's from Brazil
Cooking is something that has always interested me.
Initially, I was simply dazzled by the warmth of the kitchen,the anticipation before the meals and the smell that stays in one’s memory forever. As a child I was a keen assistant but not a very promising one. My mom was the one who inspired me the most because she made things look so easy. She’s one of those people who learned to cook the old fashion way, in a rustic farm kitchen, where baking your own bread is a daily affair. Forget bread-kneading machines, no fancy appliances - only good hands and strong arms required. My Mom had a notebook where she wrote down her recipes. As a young girl, I thought that was rather silly because she had many cookery books. How many recipes does one need, right?
Sometimes she kept the recipe labels from condensed milk cans, coconut milk bottles and meat stock boxes. Nowadays I catch myself doing the same thing and understand that those who love cooking have this hunger for learning, or simply collecting recipes.
This blog is about sharing my love for food. I’ll be writing about Brazilian cooking because it’s my heritage, the food I crave, the dishes I cook for my friends and family.
If you think Brazilian cuisine sounds exotic, don’t worry. There’s a lot more to Brazilian cooking than the traditional dishes you find in restaurants. Many sound quite familiar. Brazil is a multi-cultural society, and you see it in our cuisine. We have Italian dishes, Japanese, Middle Eastern, Spanish… but everything with a twist. Most recipes require ingredients you may find in any local shop. Some Brazilian ingredients can found at international supermarkets. There are also variations of dishes that you may already know I’ll just give you a more “homemade friendly version".."

Camarão ao Catupiry(Shrimp with Catupiry Cheese)

2 lbs of fresh shrimp (medium or small size)
1 Catupiry cheese or 1 lb of Philly
4 large, juicy tomatoes
1 onion, finely chopped
1/2 cup milk
2 tbsp of finely chopped parsley
2 tbsp of finely chopped green onions
1 tbsp of corn starch
salt and pepper
10-15 whole peppercorns (you can leave these out if you don't want people biting into them)
Parmesan cheese to sprinkle
lime juice


Preheat oven to 450° F. Spread cheese over bottom and sides of 13 x 9 pyrex. Peel, devein and wash shrimp, sprinkle with lime juice and salt. Leave in refrigerator until ready to use. Chop tomatoes into big chunks and puree in blender. Saute onion in olive oil until limp, add shrimp, cover and bring to a simmer. Add tomatoes, parsley, green onions and whole peppercorns. Simmer for fifteen minutes. Dissolve corn starch in milk. Add milk to shrimp, stir for a couple of minutes and remove from heat. Add salt and pepper to taste (remember the cheese is salty!). Pour shrimp mixture into pyrex. Sprinkle top with parmesan cheese. Bake until cheese is melted (about 15 minutes). Serve from pyrex. Serve with Brazilian style white rice. YUM! (Don't even begin to count calories here...).

Brazilian empanadas chicken mini pies(Empada)

Brazilian cheese rolls

INGREDIENTS:


1 package of Cheese Bread Yoki mix
1/2 cup water
2 eggs


               PREPARE:


Preheat oven to 350°BLEND:
In a medium bowl all ingredients.
BEAT:
4 minutes at slow speed or by hand until get smooth consistency.
BAKE
Place dough balls spaced in a cookie sheet.
Bate at 350° F for 25 minutes or until golden brown.
SERVE:Serve during breakfast, or teatime with a Brazilian coffee that you can buy online from Brazilian grocery stores.
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                         History of Pao de Queijo
The origin of Brazilian cheese rolls
Pão de Queijo means in Portuguese Bread of cheese.However in first days of Pao de Queijo had no cheese in it.Everything started back in the years 1600’s when the slaves of our Minas Gerais state were making Manioc Flour to the rich farmland owners. That was pretty much the time Feijoada was invented as well.
But going back to the Pão de Queijo history, the slaves used to crop manioc (yucca root), peel them off, finely grate them, and soak them in a big wood bowl (gamela) with plenty of water. So they wash and drained this grated manioc, then spread this manioc on a tiled floor outdoors and let it dry under the sun.
When dried, they scraped this manioc into big bags and stored them for food consumption throughout the year.
This was a noble food prepared to the farmland owners. Therefore slaves were not supposed to eat them. Even today this manioc flour is largely used in Brazilian cuisine. In our site we can see a recipe of Tutu (creamed beans) prepared with manioc flour, and also it is used to prepare the Farofa (a seasoned manioc flour). I’ve seen some people here say it tastes like beach sand. But don’t be fooled, a well prepared Farofa with manioc flour is a “Farmland owner’s exclusive food!”.
OK. But our hard working slaves end it up with a fine white powder left in the big wood bowls after taking out the manic flour. This was the manioc starch that dried out in the “gamelas” after preparing the manioc flour. The manioc flour had the starch washed out that’s why the sandy appearance.
So the slaves managed to scrape this white starch off the gamelas, make small balls and bake them. This manioc starch balls had neither cheese nor milk in it, just plain manioc starch. These baked balls became popular among the slaves and rich people just discarded this type of food.
More than 200 years latter, cattle farms became widespread in Brazil and slaves (that were being freed by that time) gained access to better foods such as milk and cheese. So they began to increment the baked balls with milk and ultimately cheese!
When Brazil had no more slaves, their culture began to spread among the rest of the population. And Pão de Queijo became popular in Minas Gerais.
Today, in every house you visit in Minas, they will prepare for you a fresh brewed coffee with Pão de Queijo.
The manioc starch latter got the name of “Polvilho” and now we have two types of “Polvilho”. Sweet polvilho that is made in the same way our ancestors slaves used to do: wash out grated manioc and dry the milky liquid in a large open tiled floor, or big wood bowls.
The second type is the Sour Polvilho. This one is made by letting the germs in the wood bowl to ferment the milky liquid before putting it to dry.
The sour polvilho makes a Pao de Queijo a little more acid and bigger. The prepared mix you buy is made with sour polvilho.
During the slavery times in Brazil, the Africans incorporated old traditions they brought from Africa with the culture they developed in the new country Brazil.Their culture blended in our Brazilian culture and we are very proud of it. Today people have a hard time to remember if a specific tradition or food is from African slaves origin or not. Food such as the Chicken Ximxim, vatapa, canjica, cocada, Feijoada and Pão de Queijo are better known by the geographic location they exist than by ethnic origin. And the same I can say about the martial art Capoeira and the samba music. They are just Brazilian, there is no racian segregation in my loved country Brazil.

Deep-fried meat ball (QUIBE)

INGREDIENTS:

1 ½ cup (8 oz) bulgur wheat

1 lb ground sirloin.

1 chopped onion

4 chopped cloves of garlic

fresh mint leaves (about 12 branches)

4 teaspoon salt

2 teaspoon ground cinnamon

1 teaspoon ground pepper


PREPARE:

Soak bulgur in water at least 3 hours.

Drain and press bulgur in a colander to remove water.



Beat in a food processor the onion, garlic and mint leaves to make a coarse paste.

Pour this paste in a large bowl, add the bulgur, ground sirloin, salt, cinnamon and ground pepper. Knead the mixture thoroughly. When ready, it will resemble dough.



Form the dough into 2-inch rolls with shape of a football ball. (You can make smaller balls if desired).



Deep fry rolls at 350 °F for about 10 minutes or until crusty and brown.

Drain on paper towels and serve.


SERVE:

Great for parties. Serve with a spicy dip.
SERVING SIZE: about 30 quibes

Corn meal soup with segments of kale

INGREDIENTS:

For each cup of water:
1 tbs of corn meal.
1 pinch of salt
1 leaf of kale


PREPARE:
Place the water in a saucepan. Stir in the cornmeal and salt. Stir well until completely dissolved.
Place the pan in medium-heat and boil gently for about 10 minutes or until mingau gets thick. While boiling, stir constantly with a wood spoon.
Tear kale leaf into small pieces and place in the mingau.
Serve hot in a bowl. This version of salty mingau can be enjoyed as a soup.
(The mingau you see above, we also added some ground beef).

SERVE:
Serve hot in a bowl.