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
It is possible to track the history of meal recipes far back into the distant past, certainly as far as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, generally, these old records were just simple hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to academics are some clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius created a few scripts which described recipes prepared by the Romans. In his works, he describes how the meals of wealthy Romans were divided into appetizers, main meal and desserts, something that is very familiar to us today. Additionally, he tells us how the cooks of his times made use of many herbs, including some that we all recognise such as bay, fennel and dill. Later, in the fifteenth century, people returning from the crusades brought us many new spices and herbs from Arab cooking, such as parsley, basil and rosemary. These new foods and tastes created an eruption in books on cooking, some of which still exist in private collections. During the following few hundred years, the families of Europe tried to lay on the most exotic banquets, and as a consequence, cooks and their collection of recipes were at a premium. However, it was during the 19th century that fine cooking and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and writing down popular recipes of the day. The arrival of television gave us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing 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 Koulibiac recipe.
