1/3 cup dried apple rings
1/4 cup heaped bulgur
2/3 cup cup natural yogurt =or=-
2/3 cup fromage frais
1/4 cup milk
1 a little artifical sweetener (optio, nal)
Directions
Mix the apple and bulgur in a bowl, then stir in the yogurt or formage
frais and half the milk. Cover and set aside for 30 minutes, or
until the bulgur is softened and swollen. The grain should stillhave
some bite, although it can be left covered in the refrigerator
overnight. Stir well and add extra milk necessary to make the mixture
creamy. The mixture can be sweetened with artificial sweetener if
liked.
Very the fruit, if you like, or add fresh fruit to the plain soaked
bulgar.
Food Exchanges were not listed. Source: The Diabetic Cookbook by
Bridget Jones.
Brought to you and yours via Nancy O'Brion and Her Meal-Master
Servings: 8 servings
Apple Bulgur Breakfast Recipe brought to you by Recipe Ideas
Categories: Apple; Breakfast; Diabetic; Fruit
The History of Recipes
Academics have proved the existance of recipes way back into the distant past, certainly as far into history as ancient Egypt, and quite possibly further than that. In practice though, in the main part, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe found, according to academics are a few clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. During the time of the Romans a roman called Apicius compiled a few scripts which described recipes prepared by the Romans. In his scrolls, he tells us how the roman meals were separated into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the early Romans used a wide range of spices and herbs, including a few you will know such as thyme, mint and parsley. Moving our culinary historical trip onwards, there were two interesting cookery books published in the 14th Century : a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, they are not about the indian curry that is served today, but instead recipes for the types of food on the tables of the nobility of that time. In the 15th century, people returning from the crusades brought us many new foods and spices from the Middle-East, including coriander, parsley, basil and rosemary. These new foods and spices was responsible for a torrent in books on cooking, the majority of which are kept safe in private libraries. When we get to the 1900s, cookery books were increasing in popularity as a result of increased literacy, people having more leisure time and having more disposable income. The arrival of TV brings us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access thousands of recipes just like those on this site. |
We hope you enjoy this Apple Bulgur Breakfast recipe.
