1 snap mixture:
60 g unsalted butter
60 g sugar
250 g golden syrup
1 tbsp brandy
1/2 tbsp lemon juice
60 g flour
1 tbsp ginger powder
1 tuile mixture:
120 g sugar
120 g egg white
120 g unsalted butter
100 g flour
1 figs:
1 fresh fig per serve
1 icing sugar
1 to serve:
1 mascarpone
1 orange sauce
Directions
To make wafers: process all the snap and tuile ingredients,
separately, in a food processor until smooth. Mix the two together
and spread thinly and evenly onto teflon biscuit trays. Cook in a
preheated 200C oven until golden brown. Remove the trays, cut the
wafers into rounds with a 10cm biscuit cutter and cool. To cook figs:
halve figs, sprinkle with icing sugar and place under grill. To
serve: sandwich 2 wafers with a generous amount of mascarpone. Serve
with figs and orange sauce.
Typed for you by Sherree Johansson
Servings: 1 servings
Mascarpone With Wafers~ Caramelised Fresh Fig Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert
The History of Recipes
It is quite possible to prove the history of recipes far back into antiquity, at least as far back as the early Egyptians, and maybe even further. Having said that, in the main part, these early recipes were just simple pictorial instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to experts is a collection of ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. As we move into Roman times 25BC a man called Apicius assembled a number of scripts detailing recipes enjoyed by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into starters, entrees and afters, something that is very familiar to us today. Aspicius also describes how the Roman chefs used a good variety of aromatic flavors, including a few that will be familiar to modern cooks such as thyme, rue and asafoetida. Moving on, there are a couple of recipe books which date from the fourteenth century : a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the curry that appears on menues today, but rather recipes for the types of food on the menus of the nobility of those days. Later, in the 15th century, the Crusaders brought back a variety of spices and herbs from the holy land, including spices like parsley, basil and rosemary. These new foods and spices was responsible for a surge in manuscripts on cooking, some of which still exist in private libraries. The revolution that is television brought us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Mascarpone With Wafers~ Caramelised Fresh Fig recipe.
