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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
bake it in the oven for 1 hour at a temperature of
175 C. Let it cool and remove any residual skin.
You should have about 25 grams baked garlic
with a creamy texture.
·
150 g feta cheese
preferably in brine)
o
(
·
·
1 bulb and 1 clove garlic
2 g fresh basil (6 4-cm
leaves) or 2 g fresh
cilantro (coriander) leaves
50 g pine nuts
1/2 - 1 tsp saffron -
optional!
1 tbsp lemon juice
2. If you use saffron, soak it in the lemon juice for at
least 30 minutes.
·
·
3. Purée the feta cubes, the baked garlic, the raw
garlic clove, the basil or cilantro (coriander)
leaves and the lemon juice (with or without
saffron) in a food processor. Add olive oil or
creme fraiche to get a smooth, creamy
consistency.
·
·
2 tbsp extra virgin olive oil
or 3 tbsp creme fraiche
(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.
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