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
It is possible to read the history of `recipes` way back into ancient history, in truth as far back as early Egypt, and maybe further still. Interesting though that maybe, these, ancient records were just very basic pictorial instructions for meal preparation.
In fact, the most ancient recipe in existence, according to historians are some tablets in ancient Sumerian which show the preparation 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`. Later on, in The time of the romans around 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Aspicius describes how the early Romans used many different herbs and spices, including some familiar names for example thyme, mint and parsley. Later on in the 1400s, people returning from the crusades brought back a variety of foods and herbs from Arab countries, including basil and coriander. The introduction of these new foods and spices caused an explosion in publications on food, some of which are kept safe in private cookery archives. For the decades that followed, the powerful and rich houses strove to serve the most exotic meals, and as a consequence, the best cooks and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, verifying, and writing down the recipes of their peers. The arrival of television gave us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like those on our web site. |
We hope you enjoy this Apricot Delight recipe.
