2 1/2 oz roquefort cheese
1 tbsp minced fresh parsley
3 tbsp olive oil
3 tbsp fresh lemon juice
1 salt
1 freshly ground white pepper
2 avocados
1 boston lettuce leaves
1 sliced ripe olives
Directions
1. Mash cheese with parsely into coarse paste in medium bowl with
fork. Whisk olive oil and 2 tablespoons of the lemon juice in small
bowl; stir into cheese mixture. Season to taste with salt and
pepper. 2. Cut avocados lengthwise in half; remove pits. Scoop two
thirds of the flesh out of each avocado half, leaving a thin shell,
and add to cheese mixture; mix well. Taste and adjust seasoning.
Sprinkle insides of avocado shells with remaining lemon juice; place
on serving plate lined with lettuce leaves. Spoon cheese mixture into
avocado shells, dividing evenly. Garnish with olives.
Servings: 4 servings
Avocados With Roquefort Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Written recipes as a concept can be found way back into ancient history, certainly as far as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these early recipes were just very basic hieroglyphic instructions for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to food historians is a collection of clay 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 anyone who drank it feel wonderful. During the time of the Romans a man called Apicius compiled some scripts detailing recipes prepared by wealthy Romans. In his scrolls, he describes how the roman meals were split into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the ancient cooks used a wide range of aromatic flavours, including a few that will be familiar to modern cooks for example bay, fennel and asafoetida. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from Arab cuisine, including spices like coriander, parsley, and rosemary. These new spices and herbs was responsible for a surge in manuscripts on food, the majority of which are kept safe in private libraries. The arrival of TV brought us TV cooks and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes just like those on our site. |
We hope you enjoy this Avocados With Roquefort recipe.
