6 tbsp roquefort cheese
2 tbsp sweet butter (or more)
1 sliced white bread and/or>>>
1 assorted crackers.
1 pickle slices
1 capers
Directions
Soften the butter and graduall add the cheese to
it; cream to make a smooth paste. Trim the crusts
from the bread and cut to desired shapes. Spread the
bread (or crackers) with the cheese mixture. Top each
canape with a slice of pickle and a caper.
Servings: 1 servings
Kanape Me Tyri Rokfor Recipe brought to you by Recipe Ideas
Categories: Cheese
The History of Recipes
We can follow the history of meal recipes back into history, at least as far back into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, sadly, these ancient recipes were just basic pictorial recipes for preparing food.
In fact, the oldest recipe discovered so far, according to food historians are some clay tablets in the Sumerian language which recount the making 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`. Progressing into The time of the roman empire 25BC a man called Apicius compiled a few documents describing recipes prepared by the Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvre, main course and desserts, something we still use today. He also informs us how the Romans made use of many different aromatic flavors, including a few that are still present in modern kitchens for example bay, mint and parsley. Later, there are a couple of interesting books published in the 14th Century : a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these are not about the indian curry that is familiar to us all today, but rather recipes for the types of meals enjoyed by the rich and powerful of the time. Later, in the fifteenth century, the Crusaders brought back a variety of foods and spices from Arab cuisine, including spices such as coriander, parsley, and rosemary. These new herbs and spices created an increase in manuscripts on food, most of which are now in academic collections. During the next few centuries, the wealthy families of the West competed to serve the most extravagent banquests, and because of this chefs and their recipes could command a high salary. Nevertheless, it was during the nineteenth century that formal cookery and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, trying out, and recording the recipes that were being prepared for the better households. By the advent of the 20th century, cooking books were highly popular as a result of higher levels of literacy, leisure time and having more money to spend. The revolution that is television brought us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Kanape Me Tyri Rokfor recipe.
