Love foods

What could be more fun than preparing a workshop on aphrodisiacs?

My two loyal guides, Isabel Allende’s “Aphrodite” and Laura Esquivel’s “Como Agua Para Chocolate” not only fed my love for Latin american writers. These two ladies master the art of combining the love and food. Truly poetical, and witty. But never vulgar.

As a teaser: Allende’s carrot soup of 1001 night, advised to Arabs to be enabled to make love from dusk till dawn…

2 large winter carrots

2 cups vegetable stock or 1 ½ cup stock and ½ cup orange juice

1 clove

1 stick of cinnamin

a small piece of ginger

1 sniff of cardemom

1 sniff of nutmeg


1 teaspoon honey

4 tablespoons cream

Chop the carrots and boil them in the stock with the spices added.

(I find it easy to chop the spices a bit and then put them in a tea ball and add that to the stock. This makes it easier to remove them afterwards).

Let simmer until the carrots are tender.

Turn off the fire.

Remove the spices, add honey and cream, and blend it all with a mixer.

Enjoy this soup in good company 🙂


Published in: on February 15, 2008 at 12:30 pm  Leave a Comment  
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Invented just a moment ago, and approved by my guests: Glühria!

It’s a kind of mixture between traditional Glühwein and fruity sangria.

– So yes, you can also call it Sangriwein, if you prefer 🙂 –

A warming drink in the heart of winter with a hint of summer dreams.


What do we need?

½ l water (that’s about 2 cups)

2 tablespoons cranberries

1 (cooking) pear or (cooking) apple, diced

2 organic oranges, diced (with peel)

4 cloves

1 stick of cinnamon

1 liter red wine (that’s about 4 cups)

150 g cane sugar (that’s about 2/3 of a cup – or more or less, depending on how sweet you want it)



Bring the water with the fruit and spices to a boil, and let infuse for 45 minutes.
Add the sugar and wine and let stand on the fire for a while (not boiling).

Pour through a strainer and serve in small glasses with a slice of orange. Use a stick of cinnamon to stirr.

An alcohol free variation can be made by replacing the wine by red grape juice or blueberry juice (or a mixture of both). Generally these call for less sugar.

Very tasty with a splash of left over elderberry syrup too…

Published in: on December 31, 2007 at 11:45 am  Leave a Comment  
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