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Toys and aphrodisiacs

Anonymous

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on: June 16, 2019, 02:41:17 PM
Massagers In appearance are normal objects, but used with a touch of sensuality are able to become authentic pleasure apparatuses.   They can be used as a complement to massage oils, and some because of their shape can even be used as dildos.



APHRODISIACS



Traditional Chinese medicine used herbal remedies such as ginseng root to enhance longevity and sexual vigor.



The Arabs emphasized the value of perfumes, fragrances and cosmetics to multiply sexual pleasure.



For the Saxons plants with phallic appearance like carrots and asparagus gained reputation.



They may be considered aphrodisiac foods:   



Fig



Alhova



Cardamom



Truffles   



Mint



Rosemary



Almonds



Coriandian   



Chocolate



Ginseng



Avocado



Snails   



Nutmeg



Ginger



Amber grey



Hoang-nan   



Nail



Mussels



Celery



Kola   



Bananas



Caviar



Brains (phosphorus)



Seasoned mint   



Peppers



Nuoc-mam



Eggs



Nettle   



Rosemary



Thyme



Ylang-Ylang



Musk   



Goat's milk



Raw salmon



Mushrooms



Saffron   



Sesame



Pistachios



Licorice



Crayfish   



Sprockets



Onion



Oysters



Honey   



 



 



 



   



 



Tea with mint



Fill a teapot with water at the rate of 2 cups per person, add 3 sugar cubes per person and a tablespoon of green tea per person.     Bring to a boil for 30 minutes.     Turn off the fire and place 2 leaves of mint per person, closing the teapot with the lid. Wait 30-45 seconds before serving.     Drink very hot with pine nuts. 



 



Madjouns



Boiling sweet fruits such as peaches, apricots etc... as to make jam.     Add to this jam, cinnamon and nutmeg. 



 



- 1 egg yolk, 1 dose of cointreau, 1 dose of pastis, 1 dose of rum, 1 crushed ice, sugar.      - 1 egg yolk, 1 glass of rum, sugar, vanilla. 



 



Cinnamon Wine



In a litre of wine, macerate for 2 weeks and filter over time: 20g of cinnamon, 30g of ginseng, 15g of vanilla. 



 



Water of love



Allow 1 litre of rose water to macerate for 2 weeks: 15 g cinnamon, 20 g thyme, 5 g vanilla, 5 g mace, 5 g coriander.     After 2 weeks, filter and mix with syrup. 



 



Pumpkin soup



INGREDIENTS: 400 grs. of pumpkin, 1 onion, 1 glass of apple juice, 1/4 litre of milk, 1/3 litre of water, 1 pinch of cinnamon, 1 teaspoon of oregano, salt, 1 tablespoon of oil. 



PREPARATION: Peel and chop the onion very finely. Fry the onion in the oil until tender. On the other hand, peel the pumpkin, remove the seeds and cut into small pieces. Add the onion, and add the apple juice and water. When the pumpkin pieces are soft, add cold milk and mix. Reheat everything and, when serving, sprinkle with cinnamon, oregano and salt. Take it hot.      Preparation time: 1 hour.



 



Mussels. 



INGREDIENTS: 25 or 30 mussels, 2 red bell peppers, 2 cloves of garlic, 1 small onion, 2 tablespoons olive oil, 1 tablespoon fresh chopped parsley, white wine.  PREPARATION: Wash the mussels well and boil them in a little water until they open. Remove from heat and throw away the empty shells. on the other hand, peel and chop the garlic. Peel the onion and cut into rings.      Cut the peppers into strips, removing the seeds. Heat olive oil in a frying pan and, in the following order, the pepper, onion and garlic. Add mussels and wine and cook for 20 minutes, stirring continuously. When serving, sprinkle with chopped parsley.      Preparation time: 45 minutes.



 



Stuffed chicken with tarragon.



INGREDIENTS: 1 small chicken, 1 tablespoon chopped estragon, milk, breadcrumbs, 1 egg yolk, broth, butter, salt, pepper, nutmeg. sauce: Tarragon leaves, 250 gr. cream, 1 teaspoon cornstarch, salt.   PREPARATION: Clean the chicken. Finely chop the chicken liver, and add it to the breadcrumbs soaked in milk and squeezed. Add the chopped tarragon and season with salt, pepper and nutmeg. Mix the mixture in a frying pan with a little butter and leave to cool. Mix with the egg yolk, and fill the chicken with this pasta. Sew it well, so the stuffing doesn't leak out.      Heat a little butter in a saucepan and sauté the chicken until golden brown. Add a little broth and cook for half an hour with the saucepan covered, over medium heat.      Apart, put the teaspoon of cornstarch and the tarragon leaves in the cream. Add to this sauce the bottom of the chicken cooking and let it boil for the first time.      Serve the chicken very hot, sprinkled with the sauce and accompanied with mashed potatoes.      Preparation time: 1 hour.


 

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