Roses Jam

Version 1

Ingredients:

1/2 lbs. rose petals
1 & 1/4 cup of sugar
3 tbs. organic lemon juice
3/4 lbs. raw, unfiltered honey

Method:
Simmer petals in a small amount of water until tender. Add the sugar, honey and the lemon juice and cook gently until this mixture is a thick syrup consistency.

Allow the mixture to cool a little, then pour it into sterile canning jars and seal.

Version 2

Ingredients:

30 large red cabbage roses
3 lbs Sugar
2 parts Water
½ Lemon

Method:
Take the roses and cut off the white ends. Make a syrup with the sugar and water. Then add the juice of half a lemon and the rose petals. Boil until the roses crystallize, stirring frequently with a wooden spoon.
Turkish cooks keep this for years.

Choose the sexiest one...

Sunshine Roll

Ingredients:

2 sheets nori (dried seaweed)
2Cups sushi rice
1 Tsp sesame seeds, divided
1 avocado, peeled and cut into 1/4-inch thin slices
1/2 fresh mango, cut into 1/4-inch thin slices
1/4 pound fresh crab, cooked and shredded
1 Tsp mayonnaise

Method:
Cover a bamboo mat with plastic wrap. Place a sheet of nori on top of the plastic and, with moist hands, spread sushi rice on top, pressing firmly. Sprinkle sesame seed over the rice and turn the nori over so it is on top. Place avocado and mango, alternating, on the seaweed down the length of the center. Mix crab with mayonnaise and place on top of the avocado and mango.

Roll the bamboo mat forward, pressing the ingredients inside to make a cylinder-shaped roll. Remove the sushi from the mat and cut into bite-sized pieces using a chef's knife wiped with a wet cloth after every slice. Serve immediately.

Sushi is really aphrodisiac especially served on naked bodies!

Sushi Rice

Ingredients:2 Cups Japanese-style rice

4 Cups water

1/3 Cups rice wine vinegar

2 Tsp sugar

1 tsp salt

Method:Rinse rice well. Cook rice with rice cooker according to directions. If using a pan to cook rice, bring rice and water to a boil, turn heat down to low and cover for about 20 minutes, until rice is tender.Prepare sushi vinegar by mixing rice vinegar, sugar and salt in a small pan. Put the pan on low heat and cook until sugar dissolve, Cool the vinegar mixture. Spread the cooked hot rice into a large plate with a spatula. Sprinkle the vinegar mixture over the rice and fold the rice with a spatula very quickly. Be careful not to smash the rice. Use right away.

Makes 4 cups of sushi rice.

This is the base ingredient of several sushi dishes.

Gnocchi with tomato sauce

Ingredients:

Flour
Smashed potatoes
Egg

ehmmm...

I think that you maybe prefer to watch a beautifull girl cooking some gnocchi instead of reading this simple recipe!

Red Hot Risotto

Ingredients:
1 jar sweet roasted red peppers

3 leeks, white parts only chopped

2 cloves garlic

1 cup arborio rice (risotto rice)

3 cups chicken stock

1/2 tsp ground coriander

1 tsp cumin

1 tsp chili powder(preferibly chipotle)

1 tbsp olive oil

1 tbsp butter

3 tbsp parmesean cheese

Method:Bring chicken stock, coriander, cumin and chili powder to a simmer in small potChop 3 of the roasted red peppers, add 1-2 tbsp of liquid to chicken stockHeat heavy bottomed pan over medium-high heat, add oil and butter.Once butter stops foaming, add leeks and saute 5 minutes, add garlic and rice, cook 1 minute, stirring constantly. Add 1 cup of simmering stock and chopped red peppers, reduce heat to medium, stirring frequently.Once liquid is almost absorbed, add an additional 1/2 cup of stock, and continue to stir.Continue adding 1/2 cup of stock at a time once liquid is almost absorbed until rice is tender.Remove from heat and stir in cheese, serve immediately

Smarties Cake

Ingredients:

1 cup crushed chocolate cream sandwich biscuits(chocolate buorbon)

3 8oz.-packages (228 g) cream cheese

3/4 cup (180 g) sugar

2 tablepoons all-purpose flour

3 eggs

1 teaspoon vanilla

4 tubes of smarties

3tablespoons melted butter or margarine

Method:
Preheat oven to 350°F (177°C). Measure out 1 cup (240g) of crushed chocolate cream sandwich biscuits and put this in a small bowl.Melt 3 tablespoons of margarine or butter. Pour the melted butter over the cookie crumbs while stirring mixture with fork.Once the mixture is moist, pour crumbs onto bottom of 9" springform pan. Press crumbs evenly onto the bottom of pan using fingertips.Bake crust in oven for ten minutes. After ten minutes, put crust to the side. Soften cream cheese. (Follow directions on box for softening cream cheese.)Mix cream cheese with 3/4 cup (180 mL) of sugar and 2 tbsp. of flour in mixing bowl on medium speed until creamy and well mixed.Scrape side of bowl and add one egg at a time to cream cheese mixture, mixing well after each egg is added. Once the eggs are added, stir in the vanilla.Next stir in three quarters of the Smarties. Pour cream cheese mixture into the springform pan. With the last quarter of the Smarties place them lightly on the top of the cake.Bake the cake at 350° (177°C) for 15 minutes, then turn oven down to 250° (212°C). Bake an additional 30 minutes, or until the top looks dry and cake has very little movement in center.When done baking, carefully slide flat knife or spatula preferably around edge of cake. Place in refrigerator over night.Cheesecake can be stored in the freezer for 6 months. Just place in large plastic freezer bag.