BASIC PANCAKE RECIPE. WORLD PANCAKE RECIPES. TEN GENERAL COOKING TIPS

BASIC PANCAKE RECIPE.  WORLD PANCAKE RECIPES.

TEN GENERAL COOKING TIPS

ALICHIA- ETHIOPIAN PANCAKE


ANY COOKING TIPS CONTRIBUTED BY YOU WILL BE PUBLISHED IN THIS POST. JUST WRITE IT DOWN IN COMMENT BOX.THANK YOU.
SIE GAVE A TIP ON MAYONNAISE IN THE EARLIER MEATBALLS POST
THANK YOU SIE, CONTRIBUTIONS ARE MOST WELCOME TO BE SHARED.

TEN GENERAL COOKING TIPS-

1-How long to deep fry oysters? -  Shortest time possible, basically, as long as it takes for the batter to cook. Oysters will shrink and become tough if cooked too long.

2-What oil do you use to fry shrimp? - Canola oil, or virgin olive oil- seafood is best cooked at high temperatures, so it's best to use oils that can take the heat...

3-How to make beans less gassy? Soak them in water for several hours, and change the water several times during the soaking time

4-How to remove the bitter taste from citrus fruits? - The bitter taste comes from the white flesh between the outer skin and the fruit. Avoid eating that and it will help a lot

5-How long do you steam fresh green beans? -   It takes about 8 min. The color of the bean becomes bright green, it is then cooked "al dente" (crisp tender)

6-How much juice in a lemon? - One lemon yields about 2-3 tablespoons of juice.

CREPES

Are pancakes or for breakfast or dessert?  Breakfast

A crêpe or crepe is a type of very thin pancake, usually made from or buckwheat flour, served with a variety of fillings, from the simple "with sugar" only, to the elaborate "savory fillings"


BELOW, IS A GREAT TIP FROM A FRENCH LADY, MARIE HARMONY ON CREPE .

They all seem delicious, I would like to try every one of them.
In France, in Brittany especially Crepes are very important, they can be eat as a full meal, the flour used is different for savoury and sour crepes. 
In the ones we eat as a dessert I always add 2 drops of orange blossom water, it's delicious.
THANK YOU VERY MUCH MARIE FOR THE ORANGE BLOSSOM WATER TIP...

Now I know what I will cook myself tomorrow - I will be on for a Crepe Party!!
Thanks Wan and enjoy a lovely day! 

7- How to prevent eggplants from browning? -  Add a spoon of milk to a bowl of water and soak the cut eggplants in the water. The eggplants will  retain their color without browning

8-How do you know when to flip a pancake? - When the edges look dry and the top stops bubbling - you only flip it once


9- Types of seasonings? Seasonings include herbs and spices.

1.    Saline seasonings -salt, spice salt, salt peter.

2.   Acid seasonings- plain/ vinegar (sodium acetate), or same aromatized with terragon. verjuice, lemon and orange juices.

3.   Hot seasonings- peppercorns, ground or coarsely chopped pepper, or mignonette pepper, paprika, curry, cayenne pepper and mixed pepper spices.

      4.    Saccharine seasonings- sugar, honey
10- Mayonnaise or salad dressing (Miracle Whip).. Either of these two makes pancakes very fluffy

HOW TO MAKE PANCAKES FROM SCRATCH?
PANCAKE RECIPE

Ingredients: Serves 4 persons

2 cups plain flour

3 tsp baking powder
1 tsp salt
2 tbsp sugar
1 egg
1 1/2 cup milk
2 tbsp melted butter
½  tsp vanilla
Mix  all dry ingredients in a medium size bowl. Beat egg separately in smaller bowl and mix in milk, butter and vanilla (flavoring). Combine both wet and dry ingredients together in one bowl and stir until well blended. Leave for 10 minutes.


Heat up griddle or frying pan and coat it with butter. Pour about 1/2 cup of batter for each pancake into pan. When top bubbles stopped and the sides are set, turn them over and cook until the pancakes are a light golden brown in color. Butter pan in between batches.

BLUEBERRY PANCAKE

VARIOUS SERVINGS:
Depending on the region, pancakes may be served at any time, with a variety of toppings or fillings including sweets, savory, chocolate chips, fruit, syrup, veggie  or meat.. 
PANCAKE RECIPES  AND VARIETIES

PALACINKY

The Slovakian ‘Palacinky’  pancakes are thin and filled with apricot, plum, lingonberry,  strawberry or apple jam, chocolate sauce or hazel nut spread
In some Scandinavian countries they are served with jam as a dessert with a variety of savory filling   s. 
 Potato pancake called ‘raggmunk ‘ contain shredded raw potato, and may contain other vegetables (sometimes the pancake batter is omitted)

A special Swedish pancake is saffron pancake  made with saffron and rice, baked in the oven.


In Finland pancakes are usually eaten as dessert with whipped cream and/or pancake-jam, sugar or vanilla ice-cream.

An Austrian dessert, “keiserschmarrn” is a light, caramelized pancake that is split into pieces, filled with fruits and/or nuts, sprinkled with powdered sugar and served with a fruit sauce

Dosa, appam, neer dosa and uttapam could be said to be other Indian pancakes. They are prepared by fermenting rice batter and split skinned urad beans(black lentils) blended with water.
The Punjabis "meetha pooda" are a common breakfast food item in the Punjab. It is a sweet pancake which can be eaten with pickles and chutney.

In Hungary, pancakes called "palacsinta", made from flour, milk or soda water, sugar and eggs. Sweet wine is added to the batter. The filling is usually jam, sugar and ground walnuts or poppy seeds, sugared cottage cheese, sugared cocoa or cinnamon powder,  but – especially in “hortobagyi palacsinta”, – meat and mushroom fillings are also used. 
“Gundel palacsinta” is a Hungarian pancake, stuffed with walnuts, zest, raisins and rum, served in chocolate sauce. The  dish is often flambéed. Hungarian pancakes are served as a main dish or as a dessert.

NALESNIKI

In Poland, thin crêpe-style pancakes are called “naleśniki “ (pronounced naleshniki) , they can be served with a variety of savory or sweet fillings as a main dish or a dessert. Sweet fillings include fresh fruits, jams, and soft white cheese with sugar. 
Savory fillings include fried vegetables, fried chicken, minced meat, add a variety of ingredients such as potatoes, mushrooms, cabbage- 
They were then adopted in Russian and Ukaraine  cuisines, which call them nalesniki also.

APAM BALIK

Here in Malaysia, we have apam balik or terang bulan. It is a rich pancake-like dessert, filled with liberal amounts of butter or magarine, and sprinkled with sugar, coarse nut and  corn in syrup.
The ancient Greeks make their pancake using spelt flour, topped with honey, sesame and cheese or
another variety using wheat flour, olive oil, curdled milk and honey.


MY GREAT BLOGGER FRIEND PRATHIBAA SAID


Hi Ms Wan, this is such a great informative post on pancakes. I didn't know such a simple looking pancake can have this much varieties :)
I prefer making oatwheat flour-meal pancakes with sliced bananas and a tbsp of honey or brown sugar, a very healthier breakfast option over flour pancakes. My kids love them, they never got to know there is oats in it.. 
Thank you very much Prathiba for your contribution.. have a nice day


ANOTHER GREAT BLOGGER FRIEND DR JEHANNE SAID:

Hello wan, I really enjoyed reading through this versatile post, with a lot of anecdotes and varieties of pancakes done internationally..amazing u managed to compile so much on the topic..we love pancakes for breakfast, and I particularly lurve crepes with lots and lots of chocolate and peanut butter..yum! 

Thank you very much Dr Jehanne for your tips. have a great day .

MALAY- KADAZAN GIRL IN HER 2  COMMENTS SAID:

First comment- i think " lempeng"  should be included as pancake

Second comment-I am happy that Katrina also feels lempeng should be also included. If I am not mistaken in Sabah apam balik is more known as apam manis.

Many thanks Malay-kadazan girl.  for your opinion and i agree with you on this. 

MY LONG TIME FRIEND KATRINA 
OF " WOMAN724"  SAID:
I feel our " lempeng" shld be included as it is normally served for breakfast? Especially  those with mashed bananas and a little of coconut (grated) in it, and have them heated on banana leaves.. 
Banana gives its natural sweetness, coconut the creamy taste and with the banana leaves... simply sedap!
I don't know the resepi, late mum in law's favourite breakfast special - shld have learnt from her.
Thank you very much Katrina for your great suggestion and tip.

MY GREAT BLOGGER FRIEND, SUTAPA SAID

Very useful tips and love to know all about pan cakes.I live in West Bengal a state of India where we make a pancake with flour, rice flour semolina mixed with milk and filled with coconut and jaggery called patishapta. This sweet pancakes also taste awesome! 

Many thanks to you Sutapa for the great tips- semolina and rice flour.


ANOTHER GREAT BLOGGER FRIEND, KRISTEN SAID:

I love pancakes. I just found a great gluten free recipe that uses sorghum flour instead of wheat. It had sour cream and raisins in it for a great taste and texture.

Thank you Kristen for this great tip- healthy and new ingredients too.

Only now i discovered that pancake is such a versatile food, just like the meatballs. They are appreciated all over the world, in very many fillings and  cooking varieties.. Which pancake would you like to try?.

ITALIAN MEATBALLS RECIPE. KYUFTE, BULGARIAN MEATBALLS RECIPE. BREAKFAST EGG RECIPE. TEN COOKING TIPS

ITALIAN MEATBALLS RECIPE.   KYUFTE, BULGARIAN MEATBALLS RECIPE
BREAKFAST EGG RECIPE. .. AND  TEN COOKING TIPS.

IN THIS POST , I WOULD LIKE TO SHARE SOME COOKING TIPS WITH YOU. HAPPY READING, HOPE YOU WILL FIND SOME OF THE TIPS USEFUL.

IF YOU WISH TO SHARE SOME COOKING TIPS, PLEASE PUT IT IN THE COMMENT BOX AND I WILL PUBLISH IT IN THIS POST ITSELF. THANK YOU.

1- How to thicken Pea soup? - Thicken pea soup with starches. Corn or potato starch is recommended as they won't affect the taste as much

2-What can be used instead of corn starch? - As a thickener for stew, or pies, use self rising flour. Another good option is to use arrowroot powder

3-How do you boil eggs, so that the yolk does not turn green? - Don't cook your eggs for longer than you have to and when they're finished cooking plunge them into cold water. I have never had a greenish colored yolk cooking them this way

1. Place the raw eggs in a saucepan.
2. Run cold water into the saucepan until the water is 1 inch above the egg.
3. Place the saucepan on a stove and cook over medium heat until the water begins to boil.
4. Reduce the heat to low.
5. Simmer for 2 to 3 minutes for soft-boiled eggs or 10 to 15 minutes for hard-boiled eggs
6. Remove the eggs with a spoon or ladle and  run cold water over it, to cool it more quickly– thermal change. the sudden change to cold, will contract the shell and thus easier to peel.

 A BREAKFAST EGG RECIPE:

I did ask a friend what he ate for breakfast that day. He does not cook and I was very surprised when he actually prepared his own breakfast, he said..

What I ate for breakfast?

Well.....sometimes, I half boil 3 eggs, and add a few drops of light soy sauce, and....don't laugh! 2 drops of tomato ketchup, ha ha.

I toast 2 slices of bread, spread margarine on top, add a sprinkling of sugar, and dip in the eggs, and enjoy……

Well, this is not like the usual egg recipes- scramble, omelet, sandwich  etc. So, I was tempted to taste this and I tried his recipe, mmmm … yummy! 
I did not use sugar, instead I add  half  teaspoon honey onto the eggs, plus.. 2 drops tomato sauce and 2 drops light soy sauce for 2 pieces half boiled eggs..and 2 slices toasted bread. 
A special thank you to my friend for his recipe. Well for me, honey is always very delicious.. thanks to my honey, make sure yours is pure.

4-Can mayonnaise be used to substitute eggs in a cake recipe? - Some cake recipes specifically call for mayonnaise, but generally it's not a good substitute for eggs in baking

5- How do you tell a bad egg from a good egg, without opening it? - Put an egg in a pan  of water and if  it doesn't sink, it is a bad egg. When an egg is laid, it is warm. As it cools, an air sac forms inside the egg, as such making it float on water- hence float means a bad egg.

6-How much baking powder should be added to plain flour to make it self raising? - One to one and a half teaspoons of baking powder and a pinch to one half teaspoon of salt to a cup (125 grams) of flour.

7-How many tablespoons to a pound of butter? -  32 TBLS in a pound of butter (melted)

8- Measurement :  1 US cup = 16 tablespoons* 1 oz= 2 tbsp 
9-Can flour substitute cornstarch? – Yes, you can use flour for thickening soups, sauces and gravies instead of cornstarch, but it takes longer to cook ..

10- What can be used if you don’t have an egg? -  Any one of these substitutes will work instead:

2 tbsp corn starch
2 tbsp arrowroot flour
2 tbsp potato starch
1 heap tablespoon soy powder and plus  2 tbsp water
1 tbsp soy milk powder and 1 tbsp cornstarch and plus 2 tbsp water
1 banana for cakes
Use Milk for an egg-glaze on pastries.
Or, depending on the dish, mayo or salad dressing (Miracle Whip). Either of these two makes pancakes very fluffy


HERE IS EXCERPT ON COMMENT FROM SIE:. ..On the mayonnaise part , yes it will always depend on the recipe you are making because I have baked a chocolate mayonnaise cake when I was in college and it taste delicious..I'll be waiting for more recipe tips from you..thank you Wan ;)

ITALIAN MEATBALLS RECIPE
Italian Meatballs- Meatballs are great and should be made Big 
Ingredients:
2 lbs. ground meat.
4 eggs.
4 slices white bread
1 tsp. garlic salt.
1 hand full of Romano cheese.
4 strands parsley.
1 tbs. basil.
1 tsp. salt and pepper
1 cm young ginger root
Oil for frying
-Boil minced meat  with ginger for five minutes and drain away water. This is to remove the smell off meat.
-Soak white bread in a little water and then squeeze the majority of the water out of the bread .
-Combine all ingredients together and form them into meat into balls.
-Once the meatballs are formed, fry them in a large frying pan until cooked and browned.
-Serve with mash potatoes, salad and garnish with parsley/ cilantro.


ANOTHER WAY  to prepare Italian meatballs are: beef add/ or sometimes turkey, salt, black pepper, chopped garlic, olive oil, Romano cheese, eggs, bread crumbs and parsley, mixed and rolled by hand to a golf ball size

KYUFTE- A BULGARIAN  MEATBALL RECIPE


In  Bulgaria, meatballs are called kyufte and are typically made from  ground/ minced  beef (2 lbs) or a mix of meat. Other ingredients are diced onions (1) breadcrumbs (3tbsp), ground black pepper (1 tbsp) and cumin (1 tsp).


Mix all ingredients together, leave in the fridge for half hour , then take out and shape them into big balls. Fry in hot oil. 
This is a very popular dish, serve with fries , salad greens and sauce.

HEALTH BENEFITS OF ROSEMARY HERBS. ROSEMARY TEA RECIPE . ROSEMARY TEA WITH LEMON RECIPE. ROSEMARY TEA WITH SAFFRON RECIPE

ROSEMARY

3 TYPES OF ROSEMARY TEA  RECIPES.  HEALTH BENEFITS OF ROSEMARY HERBS.

RECIPE 1:  ROSEMARY TEA

RECIPE 2:  ROSEMARY TEA WITH LEMON

RECIPE 3:  ROSEMARY TEA WITH SAFFRON THREADS

ROSEMARY - also known as rosemarine/  rosemarinus (dew of the sea) / rosemaria

The Ancients were well acquainted with the rosemary shrub, which had a reputation for strengthening the memory

RECIPE 1:    ROSEMARY TEA

The young tops, leaves and flowers can be made into an infusion.

Boil them in water and let it steep for a long time.

Great care must be taken to prevent the escape of steam during its preparation, so cover the pot with a lid..

When done, add sugar to taste. Or use honey/ nectar.

If drink warm, it is a good remedy for removing headache, colic, colds and nervous diseases.  It also helps relieve nervous depression

 RECIPE 2: ROSMARIA TEA WITH LEMON

Follow above recipe on how to make rosemary tea.

When ready to serve, squeeze in lemon. Lemon is good to help ease cold.

Serves hot

RECIPE 3:  ROSEMARY TEA WITH SAFFRON THREADS

Follow above recipe on how to make rosemary tea

Steep in  the saffron  threads (2 cups=1 thread or two) together  with rosemary flowers, shoots, stems and leaves. Drink hot wit honey.

The  ancient Persians have long been making  hot saffron tea. They believe saffron is a natural aphrodisiac  and  drinking this tea helps fight melancholy
Saffron is a seasoning spice and coloring agent, derived from the Saffron crocus plant.  The crimson colored  stigmas, together with the “styles”, or  “stalks” that connect the stigmas to their host plant  are used. It’s the most expensive spice. About 90% of the world’s saffron comes from Iran.

Saffron has a bitter flavor and hay-like fragrance.  It contains a caratenoid dye (crocin), which imparts a rich golden yellow hue to dishes .
The reddish-colored “zeaxanthin”, is one of the carotenoids naturally present within the retina of the human eye 

To glean an amount of dry saffron weighing 1 lb (450 g) is to harvest 50,000–75,000 flowers ( about the land size of one football field).  Modern research studies discovered saffron stigma has Cancer-suppressing properties (anti carcinogenic), Anti oxidant and Protect eyes from Stress and Macular degeneration of the eyes.

THE ANCIENT ROSEMARIA STORY

Excerpts:  http://ww.tiptheplanet.com/wiki/

The following quotations from Banckes’Herbal

1.Also if thou be feeble boyle the leaves in cleane water and washe thyself and thou shalt wax shiny  

cooking varieties add ( you feeble/ weak- boil the leaves in clean water and wash yourself and you shall be wax shiny)

2.If thy legges be blowen with gowte, boyle the leaves in water and binde them in a linnen cloath and winde it about thy legges and it shall do thee much good.

cooking varieties add (if thy legs blown with gout, boil the leaves in water and bind them in a linen cloth and wind it around your legs-shall do you much good)

3.Take the Timber thereof and burn it to coales and make powder thereof and rubbe thy teeth thereof and it shall keep thy teeth from all evils. Smell it oft and it shall keep thee youngly.

cooking varieties add ( take the timber thereof/ wood and burn  it into coal, make powder, rub on teeth- keep  away bad and make it young)

4.Make thee a box of the wood of rosemary and smell to it and it shall preserve thy youth.'

cooking varieties add (make a box from rosemary wood, it’s smell  is good for youth/ keep young)

The Ancients were well acquainted with the shrub, which had a reputation for strengthening the memory.

The oil of Rosemary, distilled from the flowering tops, is a more superior oil, as compared to that obtained from the stems and leaves.

Rosemary is one of the plants like lavender which grows better in England than anywhere and English oil of Rosemary is of superior quality.

It is an excellent stomachic and nervine, curing many cases of headache and. may be useful in preventing or treating certain cancers, strokes and Alzheimer’s disease.

BEAUTIFUL WINTER UP NORTH..
WONDER IF ROSEMARY  PLANTS  STILL HAVE  LEAVES AROUND THIS TIME

FOODS WITH APHRODISIAC PROPERTIES. APHRODISIAC FOODIES AND COOKING METHODS.

FOODS WITH APHRODISIAC PROPERTIES.  APHRODISIAC  FOODIES AND COOKING METHODS.

RECIPE: ADAM AND EVE’S POTPOURRI : last page

Folk medicines held the belief that many natural foods and herbs contain aphrodisiac properties. An aphrodisiac is something that heightens sexual passions and desires. To my personal belief, upkeep of the male or female hormones in oneself is important- in maintaining youthfulness, rather slows down the aeging process. 
Here are a few food ingredients with purported aphrodisiac properties, backed up by research, that may help benefits many-

1.CELERY - Celery stimulates the major gland that releases sexual hormones, the pituitary gland. Celery are normally eaten raw as salad or cooked, as in vegetables.

TIP: Celery is among a small group of foods (headed by peanuts)  that can provoke the most severe allergic reactions. Exposure can cause potentially fatal  anaphylactic shock. The allergen is not destroyed at cooking temperatures- wiki

Anaphylaxis is defined as "a serious allergic reaction,  that is rapid in onset and may cause death".  Symptoms like  an  itchy  rash, throat swelling, and low blood pressure.  Common causes include insect bites, foods, and medications

2.OYSTERS - Oysters have a slightly similar smell to female pheromones (chemical signals released that triggers a social response). 

Oysters are an excellent source of zinc, iron, calcium, selenium, as well as Vitamin A and Vitamin B12.  Oysters are low in food energy  and are considered at healthiest when eaten raw on the half shell.

Traditionally, oysters were considered to be an aphrodiasiac.  A team of American and Italian researchers analyzed bivalves and found they were rich in amino acids that trigger increased levels of sex hormones.  Their high zinc content aids in  the production of testosterone.

Some kinds of oyster are commonly consumed, cooked or raw, by humans. Other kinds, such as pearl oysters, are not eaten.

Oysters can be eaten on the half shell, raw, smoked, baked, fried, roasted, stewed, canned, pickled, steamed, broiled or used in a variety of drinks

TIP: Fresh oysters must be alive just before consumption or cooking. There is only one criterion: the oyster must be capable of tightly closing its shell. Open oysters should be tapped on the shell; a live oyster will close up and  thus  is safe to eat. Oysters which remained  open and unresponsive are dead and must be discarded

3.DARK CHOCOLATE-  Cocoa or dark chocolate benefits the circulartory system.  Eating chocolate makes a person feel good as it produces opiates in the brain and it contains phenylethylamine, which is the same hormone, released during sex. Phenethylamine is sometimes described as a 'love chemical.

Research looking at the psychoactivity of chocolate reveals that methylxanthine, an active biological substance found in chocolate, competes with adenosine, a presynaptic inhibitor modulator, and blocks its receptor. This induced blockage can lead to arousal.

TIP: A study reported by the BBC  indicated that  MELTING chocolate in one's mouth produced an increase in brain activity and heart rate that was more intense than that associated with passionate kissing and also lasted four times as long after the activity had ended

4.TRUFFLES- Truffles were a popular aphrodisiac during ancient Roman times. They share a similar scent with the male pheromone, androstenone.There are hundreds of species of truffles, the genus Tuber  are highly prized as a food. Truffles  is the fruiting body of an underground mushroom.

Because of their high price and their pungent taste, truffles are used sparingly. Supplies can be found commercially as  fresh produce or preserved, typically in a light brine.

Truffles are generally served raw, and shaved over steaming buttered pasta or salads. White or black paper-thin truffle slices may be inserted into meats, under the skins of roasted chicken/ fowls  or in stuffings. Some specialty cheeses contain truffles as well.

TIP: Adding truffles to fried eggs- is recommended by many gourmets, as the best way to enjoy the flavor.

Truffle oil

Truffle oil is often used as a cheaper and convenient substitute for truffles, to provide or enhance the flavor in cooking. Most "truffle oil," however, does not contain any truffles. The vast majority is olive oil, which has been artificially flavored.

5.BANANAS - The banana is full of potassium and B vitamins that help with sexual hormone production. The firmer, starchier fruit are called plantains or "cooking bananas". The distinction is purely arbitrary and the terms 'plantain' and 'banana' are sometimes interchangeable depending on their usage.

They can be eaten raw or cooked-  snacks, do dishes and deserts

Bananas are an excellent source of  vitamin B6 , vitamin C, manganese and potassium.

Banana ingestion may affect dopamine production in people deficient in the amino acid tyrosine, a dopamine precursor present in bananas. 

Red color bananas the best

6.CAVIAR - Caviar is full of protein, Omega 3 and amino acids that help to increase energy and blood flow, which are essential for  longer periods.  Amino acids  help  raise sexual hormone levels.

Caviar by definition is salted roe of sturgeon or other large fish; usually served as an hors d'oeuvre. During the last century, American/ Chinese paddlefish (spoonbill) and Beluga (European sturgeon) have been commercially exploited for their eggs (roe), called caviar

7.FIGS - Figs are one of the most erotic of all foods. They provide a great source of iron and potassium, both important in maintaining sexual energy for extended periods.

Figs can be eaten fresh or dried, and used in jam-making. Most commercial production is in dried or otherwise processed forms, since the ripe fruit does not transport well, and once plucked does not keep well.

Figs are one of the highest plant sources of calcium and fiber. Dried figs are richest in fiber, copper, calcium, manganese, magnesium, potassium, and vitamin K, relative to human needs. 

Figs have a laxative effect and contain many antioxidants

8.GINGER - Ginger increases circulation, which heightens sensitivity to the erogenous zones.

Ginger is the rhizome of a plant, consumed as a delicacy, medicine or spice (hot fragrant)

Young ginger rhizomes are juicy, fleshy , with a mild taste. They are often pickled in vinegar, as a snack or cooked as an ingredient in dishes.. Mature ginger roots are fibrous, the juice is extremely potent  and often used as a spice. Essential oils are also extracted.

Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cakes. Ginger can also be made into candy.

They can  be steeped in boiling water to make ginger tea- “jahe” (Indonesia), “sorrel” (the Caribbean),  “zanjabil” (Arabic). The Jamaicans make carbonated ginger beer drinks. Ginger tea can be added with honey or lemon/ orange.

Ginger has been found to be effective for treating nausea caused by seasickness, morning sickness and chemoteraphy.  Also stimulates saliva production, have blood thinning and cholesterol lowering  properties that may make it useful for treating heart disease.

TIP: Fresh ginger can be substituted for ground ginger at a ratio of 6 to 1

9.DAMIANA - Damiana helps to raise energy levels and sends oxygen to the genital areas. It is said to help women reach orgasm easier and increase the sexual stamina of men. Spanish missionaries first recorded that the Mexican Indians drank Damiana tea mixed with sugar for use as an aphrodisiac.

Damiana, long claimed to have a stimulating effect on libido, and its use as an aphrodisiac has continued into modern times. Some scientific evidence in support of its long history of use has emerged recently.

Turnera diffusa (damiana) is a shrub native to south western Texas, Central and South America and the Caribbean.

Damiana has small, aromatic flowers. It blossoms in early to late summer 
and is followed by fruits that taste similar to figs. 

The shrub has a spice-like odor like chamomile, due to it’s essential oils. 

The leaves were made into a tea and an  incense which was used by natives  for its relaxing effects.

10. GINSENG-

Both American and Chinese ginseng, also Korean red ginseng, are used to treat fatigue and stress (nourishing stimulant). 

It helps with sexual impotence and stamina.

In some studies, ginseng has been demonstrated to have a stimulating effect on the pituitary gland to increase the secretion of gonadotropins.


 The pituitary gland the major gland that releases sexual hormones.

11.CLAMS- Much like Oysters, clams have amino acids that help to raise sexual hormone levels. Clams are an excellent source of protein and iron which helps with sexual stamina. One single serving of clams offers more than 100% of our daily iron needs.

The Italians cooked them with mixed seafood and  pasta.  Clams can be eaten raw, steamed, boiled, baked or fried; the method of preparation depends partly on the size and species of the clam

Some pharmaceutical drugs do help increase libido, but they come with multiple side effects and health risks. This makes it worthwhile to try natural aphrodisiacs, backed up by research and proven as aphrodisiac compounds.


RECIPE:  ADAM AND EVE POTPOURRI  

Ingredients for two servings

2 garlic- minced

2 cm mature ginger- chiffanade (paper thin slices)

10 pieces clams

6 pieces oysters

1 dried fig- julienned

A few thin slices of pickled truffles (optional- rare find)

Some caviar if you have any (rare find)

Some damiana flowers and leaves (rare find-optional)

1 cup celery slices (1cm)

1 tbsp oyster sauce

1 tbsp tomato sauce

1 tbsp olive oil 

Method:

Use non stick pan, heat up oil, stir in garlic and ginger for 3 minutes. Add in oysters, clams and figs. Stir for 3 minutes, add in half cup water and oyster sauce. Mix well and cover with lid, leave for 5 minutes.

Next, add in tomato sauce, caviar and truffles. Stir for a minute, then add celery and damiana until cooked crisp tender. Done ! healthy cooking always- ha ha

You shall have raw ripe banana  for dessert

Your drink of choice will be warm ginseng tea


HERE, I  PUBLISH ONE COMMENT FROM A FRIEND KATRINA;
A friend, married for 14yrs and childless after trying almost anything recommended by everyone. Then she conceived a girl and 2 years later, a son.
So I enquired, what actually happened, anything unusual she did or ate. According to her, she was then in Kunak, Sabah when she got pregnant to her first baby.
What she noticed was her craving for CLAMs, special variety only found there, took it regularly.. and well.....hmmmmmmm?