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
Academics have traced the existance of recipes far back into ancient history, at least as far into history as the Egyptians, and maybe even further. Having said that, generally, these early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe found, according to experts are some tablets in the Sumerian language 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 having made those who drank it feel `wonderful`.
During Roman times around 25BC a roman called Apicius created a collection of scripts detailing recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. This early Roman chef tells us how the cooks of his times used a wide range of aromatic flavors, including some familiar names such as bay, fennel and parsley.
During the succeeding few hundred years, the upper classes competed to offer the best banquets, and as a result chefs and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 1800s that formal cookery and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, trying out, and writing down the recipes that were being prepared for the better households.
Like it or not, the introduction of television gave us TV cookery programs and the spin-off recipe books.
And that brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes just like those on sites such as the one you are reading now.
We hope you enjoy this Koulibiac recipe.