396 7/8 g whole wheat flour
170 1/8 g white flour
300 ml milk and watermix
1 tsp honey
1 package yeast
1 tsp salt
1 mixed herbs
12 slice cheese (your choice)
Directions
1.Mahe a yeastdough and let it rise. 2.Roll out dough thinly and cut
into 12 squares. 3.Put a slice of cheese on each square and sprinkle
some mixed herbs over all. 4.Roll up the squares from one side into
little horns, bend a little. 5.Put them on a cookiesheet and let them
rise once more. 6.Brush with a little milk and bake at 325 C ca. 25
minutes. Translated by Brigitte Sealing Cyberealm BBS 315-786-1120
Servings: 12 servings
Cheesehorns Recipe brought to you by Recipe Ideas
Categories: Cheese
The History of Recipes
Experts have tracked the existance of recipes way back into the far past, in fact as far back as the ancient Egyptians, and maybe even further. Interesting though that maybe, generally, these early cookbooks were just very basic hieroglyphic or cunieform recipes for meal preparation.
Later on, in Roman times 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes cooked by the Romans. In his publication, he recounts how the roman meals were divided into appetizers, main meal and dessert, a style of dining still practiced today. Aspicius also describes how the ancient cooks were skilled in the use of many different aromatic flavors, including some that we all recognise such as thyme, mint and asafoetida. In the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from the East, including spices such as parsley and basil. These new spices and herbs led to an explosion in publications on food, many of which are now in private collections. By the arrival of the 1900s, cooking books are greatly in demand mostly due to increased literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Cheesehorns recipe.
