2 1/2 oz gruyere cheese
2 1/2 oz emmenthaler cheese
1 egg
2 1/2 tbsp milk
1 clove garlic
1/3 cup plain flour
1 tsp baking powder
1 salt, pepper
12 slices square white bread
1 oil for deep frying
Directions
Step l. Grate cheeses, put into small bowl of electric mixer. Add
egg, milk, crushed garlic, sifted flour and baking powder, salt and
pepper. Beat on medium speed 5 minutes. Step 2. Remove crusts from
bread. Spread about 2 tablespoons of mixture on to each slice of
bread, right to outer edges. Cut each slice into four squares. (If
bread is fresh remove crusts after you have spread the cheese
mixture; the crusts hold the bread firm). Step 3. put in hot oil,
cheese - side down; fry until golden brown on both sides about 2
minutes, turning once. Drain on absorbent paper. Source: Dinner
Party Cookbook ch. *This recipe comes from Gaddi's Restaurant in
Peninsula Hotel, Hong Kong.
Servings: 48 servings
Beignet Au Fromage Recipe brought to you by Recipe Ideas
Categories: Cheese
The History of Recipes
Transcribed cooking instructions as a concept can be observed far back into distant history, at least as far as early Egypt, and possibly even further. However, generally, these old records were just basic hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts are some ancient tablets in 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 having made people feel `blissful`. Much later, in Roman times a roman called Apicius wrote a few documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius recounts how the roman meals were split into appetizers, entrees and dessert, a very modern way of dining. Aspicius also informs us how the Roman cooks were skilled in the use of many aromatic flavours, including some familiar names like basil, rue and dill. Over the succeeding few hundred years, the powerful and wealthy competed with each other to serve up the most extravagent meals, and because of this chefs and their collection of recipes became highly prized. Nevertheless, it was during the 1800s that fine cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and writing down recipes to help cooks of their time. When we get to the twentieth century, cook books were in high demand, mostly as a result of higher levels of literacy, more spare time and disposable income. The TV revolution gave us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Beignet Au Fromage recipe.
