2 hands full of brussel
1 sprouts
2 tomatoes
1 onion,finely chopped
1 tsp beef broth, instant
6 oz grated cheese
1 pepper
1 salt
1 nutmeg
1 paprika
1 cayenne pepper
Directions
1.Cover brussel sprouts with water and season with salt, pepper and
nutmeg.Put in microwave and cook on HIGH for 7 minutes. 2.Mix the
ground beef with salt, pepper, paprika, cayenne pepper and the
onions. 3.Fry in a little oil until all is nicely crumbly;add the
peeled, cubed tomatos. Turn down heat to low and add instant broth
when the tomato juice is evaporated enough. 4.Put the brussel sprouts
and the meat mix in a souffle form and sprinkle the cheese on top.
5.Bake in a 200 C oven for 15 minutes, until cheese begins to brown.
Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
Servings: 2 servings
Brussel Sprout Souffle Recipe brought to you by Recipe Ideas
Categories: Casserole; Egg; Vegetable
The History of Recipes
Written cooking instructions as an idea can be found far back into ancient history, in truth as far back as ancient Egypt, and maybe even further. However, mostly, these old cook books were just primitive hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to food historians are a few stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone 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 which described recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into appetizers, main course and afters, a very modern way of dining. This early Roman chef describes how the ancient chefs used a good variety of aromatic flavours, including a few you will know for example bay, mint and asafoetida. Moving our culinary historical trip onwards, there were two books which date from the 1300s ; a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these two books are not about the curry that we all know today, but instead descriptions of the types of meals on the menues of the rich and powerful. In the 15th century, people returning from the crusades brought us many new spices and herbs from Arab cuisine, including spices such as basil and coriander. These new herbs and spices led to an increase in manuscripts on cooking, the majority of which are now in academic collections. Over the next few hundred years, the rich and powerful families of the West tried to offer the most exotic meals, and because of this chefs and their recipe collections could command a high salary. Nevertheless, it was during the nineteenth century that cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, trying out, and writing down recipes common in their social group. When we get to the 1900s, cookery books were starting to become popular mostly due to higher levels of literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Brussel Sprout Souffle recipe.
