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
Historians have proved the existance of recipes back into the far past, in truth as far back into recorded history as the early Egyptians, and possibly even further than that. However, mostly, these early cookbooks were just basic hieroglyphic instructions for preparing meals.
Interestingly, the most ancient recipe discovered, according to academics is a collection of tablets in Sumerian which describe 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 people feel `blissful`. During Roman times around 25BC a man called Apicius created a number of scripts which described recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvre, main meal and dessert, something we still use today. Additionally, he tells us how the cooks of Roman times were skilled in the use of a good variety of herbs, including some that we all recognise like thyme, rue and dill. In the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from the holy land, such as coriander, basil and rosemary. These new herbs and spices prompted an eruption in publications on food, most of which still exist in private collections. By the arrival of the 20th century, cooking publications were increasing in popularity due to better eduction, people having more spare time and having more disposable income. Like it or not, the introduction of television brings us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Aelplermagronen (The Alpine Farmer's Macaroni recipe.
