1/2 tbsp vegetable oil
500 g puff pastry
30 g flour
1 package spinach, thawed
2 can salmon
200 g rice, cooked
3 tbsp fresh cream
1 egg
3 tbsp lemon juice
1 salt, pepper
3 eggs, hard boiled
1 grated nutmeg
Directions
Cut the pastry in half, roll to form two rectangles,
the size of a baking tray. Place one piece on a
greased baking tray. Pre-heat the oven to 210C.
Drain the spinach and season with nutmeg to taste.
Drain and mash the salmon.
Mix the rice with the cream, add the beaten egg and
lemon juice. Season with salt and pepper.
Spread half of the rice mixture to within 2 cm of the
edge of the pastry. Cover with half of the spinach,
half of the salmon and the shelled hard boiled eggs.
Cover with the rest of the spinach, salmon, and rice.
Cover with the second rectangle of pastry, and seal
the edges well. Cut a small hole on the top to let out
steam. Cook in the center of the oven, 35 to 40 mins,
untill golden. Serve hot or cold.
Servings: 8 servings
Koulibiac Recipe brought to you by Recipe Ideas
Categories: Beverage; Dessert; Fish; Fruit; Grain
The History of Recipes
Recipes as a concept can be traced way back into antiquity, at least as far into history as the Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe found, according to academics are a few clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Progressing into Roman times 25BC a roman called Apicius compiled a number of documents detailing recipes cooked by his fellow Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the Roman cooks were skilled in the use of a good variety of spices and herbs, including a few that are still present in modern kitchens such as thyme, rue and dill. Later on, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from the Middle-East, including parsley and basil. These new foods and tastes prompted a torrent in publications on food, the majority of which are kept safe in private libraries. The TV revolution brings us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes such as those found on this site. |
We hope you enjoy this Koulibiac recipe.
