1 small aubergine
4 haehnchenschenkel
1 tbsp paprikapulver, edelsuess
2 tbsp olivenoel
400 g kartoffeln, gekocht - in scheiben
500 g tomaten, geachtelt
1 gelbe paprikaschote - entkernt, in, streifen
1 gruene peperoni, entkernt - in streifen
2 small zwiebeln, gehackt
1 tbsp butter
QUELLE
1 -- prima, heft 8, 1994 - erfasst vo, n rene gagnaux
Directions
Aubergine in Scheiben schneiden, mit Salz bestreuen und 20 Minuten
ziehen lassen.
Haehnchenschenkel mit Salz und Paprikapulver einreiben, in der
Haelfte vom heissen Oel kraeftig anbraten.
Kartoffeln, Tomaten, Aubergine, Peperoni und Zwiebel in eine mit dem
restlichen Oel ausgefette Form legen, Haehnchenschenkel daraufsetzen.
Im Ofen bei 180 Grad 35 Minuten garen.
TESTED by Anja Feb 1996: Sehr gut! Laenger backen - oder die
Auberginen voher anbraten? Ist OK mit Tomaten aus der Dose.
Servings: 4 servings
Aubergine-Kartoffel-Haehnchen-Ofenpfanne Recipe brought to you by Recipe Ideas
Categories: Eggplant
The History of Recipes
It is quite feasible to follow the history of recipes far back into history, certainly as far as pharonic Egypt, and potentially, even further back. In practice though, these, old records were just basic hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history are some stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Progressing into The time of the romans around 25BC a roman called Apicius wrote a few documents detailing recipes prepared by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the early Romans were skilled in the use of a wide range of aromatic flavors, including a few you will know like bay, rue and parsley. Moving on, we find a couple of cookery books which were published in the fourteenth century : a book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these are nothing to do with the spicy food that is served today, but rather descriptions of the types of food prepared by the cooks of the upper classes. Later, in the 15th century, people returning from the crusades brought back a variety of foods and spices from middle-east cuisine, including spices like coriander, parsley, basil and rosemary. The introduction of these new culinary ideas prompted an outbreak in cookery books, the majority of which still exist in academic collections. By the time we get to the twentieth century, cook books were highly popular as a result of higher levels of literacy, people having increased leisure time and a general increase in wealth. Like it or not, the introduction of TV gave us TV cooks and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Aubergine Kartoffel Haehnchen Ofenpfanne recipe.
