200 g potatoes (7 oz)
3 onions
40 g butter (1.5 oz)
1/2 clove garlic, mashed
3 deciliter whipping cream
400 g macaroni, cooked (14 oz)
1 salt, freshly ground pepper
40 g gruyere cheese (1.5 oz)
25 g 'vacherin de fribourg'- cheese (1, oz)
APPLE SAUCE
1 kg cooking apples (2 lbs 4 oz)
1 clove vanilla bean, slit open
120 g granulated sugar (4.25 oz)
1 stick cinnamon
1 deciliter water
1 lemon juice (optional)
Directions
Macaroni&Potatoes:
Boil the potatoes in their skin. Let cool.
Peel onions and cut into thin slices. In a large frying pan heat the
butter and saute' the onions until a light brown. Moisten with cream,
add the garlic and bring to boil. Stir in the (cooked) macaroni,
slice the potatoes and stir into pan. Reheat. Grate the cheese and
stir in.
Apple sauce:
Peel and core apples. Cut into small pieces. In a saucepan bring
water and sugar to a boil. Add the apples and the spices. Cook until
tender, remove the spices, liquidise. Return to saucepan, bring to a
simmer and let the liquid evaporate somewhat. Correct seasoning with
a few drops lemon juice and sugar as necessary.
Serving:
Arrange the macaroni&potatoes mixture in the centre of each (heated)
plate, pour the sauce all round, sprinkle with some grated cheese.
Servings: 4 servings
Aelplermagronen (The Alpine Farmer's Macaroni Recipe brought to you by Recipe Ideas
Categories: Pasta
The History of Recipes
Written recipes as an idea can be traced back into antiquity, certainly as far back into history as ancient Egypt, and possibly even further than that. In practice though, generally, these early cook books were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to academics is a series of tablets in ancient Sumerian which describe the making 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 `blissful`. Continuing our culinary historical journey, there are a couple of recipe books which appeared in the 14th Century - a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the spicy food that is popular today, but instead descriptions of the types of food enjoyed by the rich and wealthy people of the time. Over the succeeding few centuries, the powerful families of Europe competed to serve the most exotic meals, and consequentially cooks and their recipes were much in demand. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and writing down recipes common in their social group. The TV revolution brought us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Aelplermagronen (The Alpine Farmer's Macaroni recipe.
