PIZZA CRUST
TOPPING
1 cup tomato paste
1 tbsp thyme (fresh)
3 cup sharp cheddar (>20 months) or othe, r sharp cheese
400 g lobster meat - sliced
2 tsp berbere (ethiopian spice)
3 tbsp savory (fresh) - chopped
12 medium garlic cloves - pressed
1 cup parmesan - grated
Directions
Use a pizza dough of your choice to form a crust 30 x 40 cm. Spread
on it 1 cup of tomato paste. Sprinkle the thyme over the tomato
paste. Add half of the grated sharp cheddar (it must be at least 20
months old, a good alternative is Swedish Vaesterbotten cheese). Take
the meat from a freshly boiled lobster of 1 kg (400 g meat) and
slice. Put the lobster slices on the pizza and sprinkle fresh savory
over. Add berbere (a hot Ethiopian spice mix) and press the garlic
over the lobster slices. Cover with the remaining Cheddar and freshly
grated Parmesan. Bake in
225 c for 10 minutes.
From the kitchen of Baloo (the Swedish Cheese and BBQ freak)
Servings: 2 servings
Baloo's Hot Lobster & Garlic Pizza Recipe brought to you by Recipe Ideas
Categories: Asian; Fish; Indian; Italian; Lobster
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions back into history, in fact as far back into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, in the main part, these old cook books were just very basic hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, is a collection of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Progressing into Roman times 25BC a roman called Apicius wrote a number of scripts detailing recipes prepared by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius tells us how the ancient Romans made use of many aromatic flavors, including a few that are still present in modern kitchens such as thyme, mint and dill. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and spices from Arab cooking, including spices like coriander, parsley, basil and rosemary. The introduction of these new foods and spices caused a surge in recipe manuscripts, the majority of which are now in private collections. Over the succeeding few hundred years, the powerful and rich houses competed to lay on the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the 1800s that haute cuisine and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, trying out, and recording popular recipes of the day. When we get to the twentieth century, cook books are highly popular as a result of more people being able to read, people having increased free time and being a little richer. The TV revolution gave us TV cooks and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Baloo's Hot Lobster & Garlic Pizza recipe.
