80 g of butter
2 tbsp of finely chopped fresh parsley
Directions
some estragon (and I not sure what that is in english,
I think any "italian" herb would be fine) salt, white
pepper to taste 1 Tablespoon lemon juice, a couple of
drops worcester sauce soften butter at room temp., add
finely chopped herbs, add remaining ingredients. Mix
slowly with a fork. Wet a piece of waxed paper lightly
with cold water. Put butter on paper over the length
and form a roll......... Put in fridge for it to get
hard. Shortly before serving, cut slices of butter
with knife dipped in hot water and put on plate on top
of icecubes. I personally like to add garlic (freshly
pressed through the garlic press). You can also add
some anchovy paste. or make it with dill instead of
parsley. Whatever herbs and spices you like; but it's
always better w/fresh herbs. Have fun. This recipe is
from my "das grosse menu Kochbuch". Kraeuterbutter -
Servings: 1 servings
Kraeuterbutter Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Historians have tracked the existance of recipes back into antiquity, at least as far back into recorded history as the Egyptians, and quite possibly further than that. Having said that, mostly, these early recipes were just primitive hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, are a few stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Later on, in The time of the romans around 25BC a roman called Apicius created a few documents describing recipes cooked by wealthy roman citizens. In his works, he describes how the roman meals were separated into starters, main course and desserts, a very modern way of dining. Aspicius tells us how the chefs of Roman times were skilled in the use of many different aromatic flavors, including a few that are still present in modern kitchens like thyme, rue and parsley. Later, there were a couple of interesting recipe books which appeared in the fourteenth century : one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, they are unconnected to the spicy food that we all know today, but rather recipes for the types of food enjoyed by the rich and powerful of the time. Later on in the 1400s, people returning from the crusades brought us many foods and herbs from the holy lands, including spices like coriander, parsley, basil and rosemary. The introduction of these new culinary ideas led to a torrent in cookery books, the majority of which still exist in private collections. By the time we get to the 20th century, cookery books are in high demand, mostly as a result of better eduction, people having increased leisure time and being a little richer. The arrival of television gave us cooking programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Kraeuterbutter recipe.
