Recipes that enhance potency
Diana's Stamina Peanut Porridge
Ingredients
1/2 cup Raw Peanuts
2 cups Water
1/2 tsp Salt
1/3 cup flour
1 tsp Vanilla
1/2 tsp Rose and Almond
Nutmeg
2 Cinnamon Leaves
Method
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Diana's Potent Irish Moss
Ingredients
4oz Irish Moss (picked and washed)
Linseed
Icing Glass
Gomorrah bits
4 Cups water
1/2 cup Dragon Stout or Red Label Wine
salt to taste
1/2 cup sweetened milk
2 tbsp SugarNutmeg
Almond Essence
a dash of Wray & Nephew Rum
Method
Soak Irish moss in 2 cups water in a stainless steel pot for approximately two hours. Add remaining water then add contents to medium flame. Add Icing glass, Gomorrah bits and linseed to pot. boil for approximately 45 minutes or depending on the type of Irish Moss. After boiling, allow to cool. Sweeten with milk and sugar. Add spices: Nutmeg, Almond Essence and Vanilla then add Dragon Stout or Red Label and rum. Serve Chilled or over ice.
Servings: 4 glasses
Diana's Stamina Peanut Porridge
Ingredients
1/2 cup Raw Peanuts
2 cups Water
1/2 tsp Salt
1/3 cup flour
1 tsp Vanilla
1/2 tsp Rose and Almond
Nutmeg
2 Cinnamon Leaves
Method
- Bring 3/4 cup water to a boil on medium flame,
- add salt and cinnamon leaves to boiling water
- add peanut and 3/4 cup water to blender and puree; then pour into pot with boiling water.
- let ingredients cook for approximately 10 minutes.
- mix flour and remaining 1/2 cup water thoroughly until a smooth paste is achieved. Pour the combined mixture into the boiling mixture and stir until the porridge thickens. reduce medium flame to very low
- let cook for further 20 minutes. stir every 5 minutes
- Serve
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Diana's Potent Irish Moss
Ingredients
4oz Irish Moss (picked and washed)
Linseed
Icing Glass
Gomorrah bits
4 Cups water
1/2 cup Dragon Stout or Red Label Wine
salt to taste
1/2 cup sweetened milk
2 tbsp SugarNutmeg
Almond Essence
a dash of Wray & Nephew Rum
Method
Soak Irish moss in 2 cups water in a stainless steel pot for approximately two hours. Add remaining water then add contents to medium flame. Add Icing glass, Gomorrah bits and linseed to pot. boil for approximately 45 minutes or depending on the type of Irish Moss. After boiling, allow to cool. Sweeten with milk and sugar. Add spices: Nutmeg, Almond Essence and Vanilla then add Dragon Stout or Red Label and rum. Serve Chilled or over ice.
Servings: 4 glasses
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