50 g dried apricots preferably unsulphu, red
175 g greek yogurt
1 egg white, stiffly beaten
1 grated chocolate (to decorate)
Directions
This recipe is a long-established favourite and can be made at any
time of the year. If you make it with unsulphured dried apricots the
result will be noticeably more delicious.
Soak the apricots in water for just 1 hour, then chop them roughly.
They will be slightly crunchy. Fold them into the yogurt and mix
well. Fold the stiffly beaten egg white into the mixture and spoon
into two dishes. Sprinkle with grated chocolate. Serve as soon as
possible.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Servings: 2 servings
Apricot Delight Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Written cooking instructions as an idea can be found far back into ancient history, certainly as far into history as ancient Egypt, and possibly even further than that. However, these, early recipes were just very simple pictorial instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to academics is a series of tablets in Sumerian which show 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 exhilarated and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius compiled some scripts describing recipes cooked by the Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. This early Roman chef recounts how the Roman chefs used a wide range of spices, including some familiar names like basil, rue and parsley. Over the next few hundred years, the rich and powerful families of the West competed with each other to lay on the most exotic meals, and because of this cooks and their collection of recipes were at a premium. Nevertheless, it wasn`t until the 1800s that fine cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and writing down recipes to allow everyone to enjoy them. The arrival of TV gave us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes just like those on this web site. |
We hope you enjoy this Apricot Delight recipe.
