225 g leeks, washed and finely sliced
4 tbsp olive oil
5 tbsp vegetable stock
10 black olives - stoned and sliced
1 medium bunch of parsley - finely chopped
1 salt and pepper
Directions
Strong flavours here - leeks saut,ed with olives and parsley - that
are reminiscent of French regional cookery. Lovely with a rice dish,
or with the crSpes alla parmigiana parizzi.
Saut, the sliced leeks gently in the olive oil, stirring, until they
begin to soften, about 6-8 minutes. Stir in the stock and bring to
the boil. Simmer gently, uncovered, for 5 minutes. Add the olives and
the chopped parsley, and cook, stirring occasionally, for a further
3-4 minutes. Season to taste with salt and pepper and it is ready to
serve.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Servings: 2 servings
Leeks With Olives & Parsley Recipe brought to you by Recipe Ideas
Categories: Fruit; Vegetable
The History of Recipes
We can read the history of written recipes back into the far past, certainly as far into history as the ancient Egyptians, and possibly even further. In practice though, these, early cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe found, according to academics are a few 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 making anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in Roman times around 25BC a man called Apicius created a number of documents describing recipes cooked by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into appetizers, entrees and dessert, a very modern way of dining. He also recounts how the Romans were skilled in the use of a wide range of aromatic flavors, including a few you will know like thyme, fennel and parsley. Later on in the 1400s, knights returning from the crusades brought us many spices and herbs from the Middle-East, such as parsley, basil and rosemary. The introduction of these new tastes led to an outbreak in recipe publications, the majority of which still exist in private collections. For the next few years, the rich families of Wesstern Europe competed with each other to lay on the most exotic meals, and as a result cooks and their collection of recipes were much in demand. However, it was during the 1800s that haute cuisine and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, trying out, and publishing recipes that were common in the better off homes of the day. The introduction of the TV brings us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Leeks With Olives & Parsley recipe.
