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
We are able to trace the history of meal recipes way back into distant history, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, sadly, these ancient recipes were just primitive pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe found, according to historians are a few stone tablets in the Sumerian language which describe the baking 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`. Moving our culinary historical trip onwards, there were some recipe books which were published in the 1300s ; a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the spicy food that appears on menues today, but rather descriptions of the types of meals on the menus of the rich and powerful of the period. Later on, in the 15th century, people returning from the crusades brought us many foods and herbs from the East, including spices such as rosemary and coriander. The introduction of these new herbs and spices was responsible for a torrent in books on cooking, some of which still exist in academic collections. Over the succeeding few centuries, the rich and powerful families of Wesstern Europe competed to offer the most extravagent meals, and as a result chefs and their recipe collections were highly sought after. Even so, it was during the nineteenth century the formal cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and writing down the recipes of their peers. When we get to the 20th century, cookery books were in great demand, mostly as a result of increased literacy, more spare time and being a little richer. The TV revolution brings us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to access thousands of recipes just like those on our site. |
We hope you enjoy this Apple Bulgur Breakfast recipe.
