4 1/2 cup coarsely chopped
1 fresh broccoli
1/2 cup water
4 egg whites
2 egg yolks
1 tbsp grated parmesan
2 tsp lemon juice
1/2 tsp dried basil
1/4 tsp salt
1/8 tsp pepper
12 cherry tomatoes halved
1 fresh basil leaves (opt)
Directions
Combine Broccoli & Water in A Heavy Saucepan; Bring To A Boil. Cover,
Reduce Heat To Medium & Cook 10 Min. OR Until Tender. Drain & Rinse
Under Cold Water; Drain Again. Combine Broccoli, Egg Whites, Egg
Yolks, Parmesan, Lemon Juice, Basil, Salt & Pepper in Processor &
Process 3 Min. OR Until Smooth. Line A 7 1/2 X 3 X 2 in. Loafpan With
Foil, Allowing Foil To Extend 3 in. Beyond Sides Of Pan. Coat Foil
With Cooking Spray. Pour Broccoli Mixture Into Prepared Pan;
Carefully Folding Foil Loosely Over Broccoli Mixture To Cover. Place
Loafpan in A 12 X 8 X2 in. Baking Dish; Pour Hot Water Into Baking
Dish To A Depth Of 1 in. Bake At 350 F. For 1 Hour OR Until Edges Are
Firm & Center Is Set. Remove Loafpan From Water; Let Cool On A Wire
Rack 15 Min. Loosen Edges Of Terrine With A Sharp Knife; Invert On A
Serving Platter. Smooth Edges If Necessary & Chill. Cut Terrine Into
16 Slices; Arrange 2 Slices On Each Of 8 Individual Serving Plates.
Granish With Cherry Tomato Halves & Basil Leaves.
(Fat 3.2. Chol. 137.)
Servings: 8 servings
Basil Broccoli Terrine Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Food historians have traced the existance of recipes back into antiquity, in fact as far back into recorded history as the early Egyptians, and possibly even further than that. Having said that, sadly, these early records were just primitive hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to historians is a series of tablets in the Sumerian language which show the baking 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 `wonderful`. Later on, in Roman times 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main meal and dessert, a style of dining still practiced today. This early Roman chef describes how the cooks of Roman times made use of many different spices and herbs, including a few that are still present in modern kitchens for example thyme, rue and dill. As our culinary historical trip moves on a few more years there are a couple of books dating from the 14th Century - one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the indian food that is popular today, but rather recipes for the types of food prepared by the cooks of the nobility of the time. In the fifteenth century, the Crusaders brought back many new foods, spices and herbs from Arab cuisine, such as coriander, basil and rosemary. These new foods and spices led to an explosion in recipe publications, many of which still exist in private collections. Like it or not, the introduction of television brought us celebrity 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 like those on this recipe site. |
We hope you enjoy this Basil Broccoli Terrine recipe.
