4 oz roasted buckwheat
1 carrot
1 onion
1 tsp oil
6 oz red lentils
1 pt veg stock
1 dried herbs (parsley + rosemary ar, e recommended
1 tsp marmite (for the brits amongst you)
1 pinch nutmeg
1 salt
1 pepper
Directions
1.Chop onion and carrot, saute in oil in a fairly large saucepan
2.Add all other ingredients - bring to boil 3.Simmer for 30 minutes,
until liquid is absorbed 4.While 3. is taking place, preheat oven to
200C/400F/Gas Mark 6 5.Put mixture in loaf/flan dish 6.Put loaf/flan
dish in 4. above. 7.Cook for 30 minutes
Note: I see no reason why you would need to use the oil, just cut up
the carrots extra small, place all ingredients in the pan and start
at 2.
Posted by Pat Buttons
Servings: 1 servings
Lentil & Buckwheat Slice Recipe brought to you by Recipe Ideas
Categories: Bean; Bread; Breads; Vegetable
The History of Recipes
Historians have proved the existence of recipes way back into distant history, certainly as far into history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, sadly, these early cook books were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe found, according to Professor Solomon Katz, are a few clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. During the time of the Romans a man called Apicius created a number of scripts detailing recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and afters, something that is very familiar to us today. He also tells us how the ancient Romans were skilled in the use of many different herbs and spices, including a few that are still present in modern kitchens like thyme, fennel and asafoetida. Moving our culinary historical trip onwards, we have two recipe books from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these books have no connection with the spicy food that appears on menues today, but rather descriptions of the types of food on the tables of the upper classes of the time. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, such as parsley and basil. These new herbs and spices caused an explosion in manuscripts on cookery, some of which are now in private collections. When we get to the 20th century, cooking publications were highly popular due to increased literacy, more free time and being a little richer. The arrival of TV brings us TV cooks and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like those on our site. |
We hope you enjoy this Lentil & Buckwheat Slice recipe.
