1 large ripe banana, sliced
1 thin
1/2 cup fresh strawberries sliced
1 thin
1/4 cup skim milk (2%)
1 tsp brown sugar
1/2 cup banana yogurt
1 oz dark rum
1 oz banana brandy
1/4 tsp orange peel grated
GARNISH
3 slices banana
3 sprigs mint
3 whole strawberries
Directions
Place bananas & strawberries in a bowl and freeze. Remove after
frozen & place in a blender. Add skim milk, yogurt, orange peel, &
sugar. blend at medium speed until thick. Add rum & brandy. Pour into
a chilled champagne saucer. Arrange strawberries,banana slices, &
mint on long toothpicks. Rotate into drink & serve.
source: cajun gourmet afloat & on the road isbn # 09627946-1-9 typed
by BUD WALL
From: Michelle Bruce Date: Sun, 06-2 Sound Advice
Cooking (628)
Servings: 1 batch
Cajun Banana Smoothie Recipe brought to you by Recipe Ideas
Categories: Banana; Beverages; Cajun; Fruit; Smoothie
The History of Recipes
Transcribed cooking instructions as a concept can be found far back into antiquity, in truth as far back into recorded history as the ancient Egyptians, and possibly even further. However, in the main part, these early cookbooks were just simple pictorial instructions for food preparation.
Fascinatingly, the most ancient recipe found, according to historians are some ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a number of scripts which described recipes prepared by the Romans. In his publication, Apicius describes how the roman meals were divided into appetizers, main meal and desserts, a style of dining still practiced today. Aspicius describes how the ancient Romans made use of a wide range of spices, including some that we all recognise such as bay, mint and parsley. As our culinary historical trip moves to more modern times we find two interesting cookery books dating from the 1300s - one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these two books have no connection with the indian curry that is popular today, but instead recipes for the types of food prepared for the rich. In the 15th century, people returning from the crusades brought back many new spices and herbs from the East, such as coriander, parsley, and basil. These new herbs and spices led to an explosion in books on cookery, many of which are kept safe in private collections. When we get to the 1900s, cook books are increasing in popularity mostly due to increased literacy, more spare time and having more money. |
We hope you enjoy this Cajun Banana Smoothie recipe.
