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
It is quite possible to track the history of recipes far back into history, in fact as far back as the early Egyptians, and potentially, even further back. Interesting though that is, in the main part, these ancient recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, is a series of clay 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 having made those who drank it feel blissful. During Roman times 25BC a roman called Apicius wrote a few documents showing how to cook the recipes cooked by the Romans. In his scrolls, he recounts how the meals were divided into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the chefs of Roman times used many different herbs and spices, including a few that are still present in modern kitchens such as thyme, mint and dill. Over the succeeding few hundred years, the powerful and wealthy houses strove to offer the most extravagent banquests, and consequentially chefs and their collection of recipes were highly sought after. Notwithstanding that, it was during the 19th century the formal cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and recording popular recipes of the day. When we get to the twentieth century, cook books are greatly in demand as a result of better eduction, leisure time and being a little richer. The TV revolution gave us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like those on our web site. |
We hope you enjoy this Aelplermagronen (The Alpine Farmer's Macaroni recipe.
