The New Intercourses Cookbook is one of Tulip’s bestsellers and our staff have tested some of the recipes~ The Basil Frittata is not only delicious, but will also get your body chemicals stirring and in the mood!
First introduced in 1997 to rave reviews and now an international bestseller from the US to Australia, The New InterCourses: an aphrodisiac cookbook includes more than 145 aphrodisiac recipes for love and romance. Couples everywhere love this book for its romantic results, not to mention its sensual images of food set on the backdrop of the human body, tasty recipes home-tested by couples across the country, and thorough appendix with recommended aphrodisiac vendors, recipes for edible massage oils and bath salts, and charts for choosing the right aphrodisiac for the season of year, time of day, or even stage of the relationship.
“If thou dost love fair Hero, cherish it, . . . And thou shalt have her.”
Don Pedro, Much Ado About Nothing
5 large eggs
3 tablespoons milk
Salt and freshly ground
black pepper to taste
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon minced
shallot or onion
1⁄4 cup julienned
fresh basil leaves
1⁄4 cup freshly grated Parmesan cheese or
2 wedges Laughing Cow Swiss cheese
2 French bread rolls
2 tablespoons unsalted butter, softened
2 tablespoons mayonnaise,
Handful of fresh
Preheat the broiler. Combine the eggs, milk, salt, and pepper in a large mixing bowl, and whisk until well combined. Set a medium-size, oven-safe sauté pan over medium heat and add the oil. Sauté the garlic and onions for 2 to 3 minutes, or until the shallot has softened. Pour in the egg mixture and sprinkle with the basil. Stir one or two times to release the cooked egg from the pan and allow the uncooked egg to flow to the bottom. When the eggs are almost cooked, but still have a thin layer of liquid on top, sprinkle with the Parmesan and place under the broiler. (If using the soft Swiss cheese wedges, reserve for the bread.) Broil for 3 to 4 minutes, or until the frittata is puffed and the cheese has browned. Remove from the oven and turn out on a plate. Cut into wedges or slices that fit the bread.
While the frittata is cooking, grill the bread. Set a large skillet over medium-high heat. Slice the rolls half lengthwise and spread with unsalted butter. Place, butter-side down, on the hot skillet and cook until warmed through and golden brown.
To assemble the sandwiches, spread with mayonnaise (or the soft Swiss cheese wedges), place the frittata on the bread, layer with a few leaves of spinach, and top with the other half of the grilled bread. Slice in half and serve immediately.
Enjoy your breakfast in bed, Tulip recommends eating naked or in some sexy lingerie! 😉