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
It is quite possible to prove the history of transcribed cooking instructions far back into the distant past, in fact as far into history as the Egyptians, and possibly even further than that. In practice though, generally, these ancient recipes were just primitive hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to experts in ancient history 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 tried it feel `blissful`. As we move into The time of the romans 25BC a roman called Apicius created a few scripts showing how to cook the recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were separated into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the Roman cooks made use of many herbs, including some that we all recognise like bay, rue and asafoetida. Later, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, such as basil and rosemary. These new culinary innovations led to an explosion in manuscripts on cooking, the majority of which are now in private collections. By the time we get to the twentieth century, cookbooks were greatly in demand due to better eduction, more free time and a general increase in wealth. Like it or not, the introduction of TV gave us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Beignet Au Fromage recipe.
