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
3 tbsp lemon juice
1 salt, pepper
3 eggs, hard boiled
1 grated nutmeg
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
We are able to track the history of meal recipes back into distant history, in truth as far back into recorded history as the Egyptians, and possibly even further. However, sadly, these early records were just very basic hieroglyphic instructions for meal preparation.
As we move on, there are two interesting cookery books from the 1300s - a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, they have no connection with the curry that is familiar to us all today, but rather recipes for the types of meals prepared by the chefs of the rich and powerful of that period.
By the time we get to the 1900s, recipe publications are increasing in popularity due to increased literacy, more spare time and having more money to spend.
We hope you enjoy this Koulibiac recipe.