KNUDSEN
6 small new potatoes, cook, cool
1/2 cup cottage cheese or sour cream
1/4 cup lettuce, shredded
4 slice bacon, cooked, crumbled
1/3 cup tomato, diced
1 salt and pepper
Directions
Prep: 30 mins Makes about 12 hors d'oeuvres Halve potatoes, with melon
baller, scoop out cavities from cut sides of potatoes (reserve pulp
for another use). Fill potatoes with cottage cheese, lettuce, bacon,
and tomato, dividing equally. Sprinkle with salt and pepper.
Servings: 6 servings
B.l.t. Potato Bites Recipe brought to you by Recipe Ideas
Categories: Potato; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be observed far back into the far past, in fact as far back as the ancient Egyptians, and possibly even further. In practice though, sadly, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to historians are some ancient tablets in the Sumerian language 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 making drinkers feel wonderful and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius created a number of documents showing how to cook the recipes cooked by the Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the cooks of Roman times made use of a good variety of spices and herbs, including some that we all recognise like bay, rue and asafoetida. Moving our culinary historical trip onwards, we find some interesting books which date from the 1300s ; one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these books are not about the spicy food that is served today, but instead accounts of the types of food served to the rich and wealthy people of that time. In the 15th century, people returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, such as basil and coriander. These new culinary innovations created a torrent in cookery books, the majority of which are now in private cookery archives. When we get to the 1900s, cookbooks were greatly in demand mostly due to higher levels of literacy, more spare time and having more money. The arrival of TV gave us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this B.l.t. Potato Bites recipe.
