1 litre (2 us pints) chocolate
1 milk (skimmed or
1 semi-skimmed)
2 tbsp custard powder
2 small (125 g, 5 oz) cartons
1 low-fat toffee-flavoured
1 yogurt
3 bananas
Directions
Make the custard with the chocolate milk and the custard powder - no
sugar is necessary. Allow to become cold. When it is, pour over the
sliced bananas, and stir in the yogurt. Refrigerate until wanted.
Serves 6 or more, I should think.
Servings: 1 servings
Chocolate Banana Custard Recipe brought to you by Recipe Ideas
Categories: Banana; Chocolate; Dessert; Fruit
The History of Recipes
Experts have traced the existence of recipes far back into the far past, at least as far as pharonic Egypt, and potentially, even further back. Interesting though that maybe, mostly, these ancient cookbooks were just basic pictorial instructions for preparing food.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, is a series of stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a roman called Apicius wrote some scripts detailing recipes prepared by the Romans. In his publication, he tells us how the meals were split into hors d`oeuvre, main course and dessert, something we still use today. Aspicius also informs us how the cooks of Roman times made use of a good variety of spices and herbs, including a few that will be familiar to modern chefs for example basil, mint and asafoetida. As our culinary historical trip moves on a few more years we find a couple of cookery books from the fourteenth century - a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these are unconnected to the indian food that is familiar to us all today, but instead descriptions of the types of meals enjoyed by the nobility of the time. In the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy land, including spices like coriander, basil and rosemary. These new herbs and spices prompted a torrent in recipe publications, most of which are now in academic collections. During the succeeding few hundred years, the powerful and wealthy houses competed to lay on the best banquets, and consequentially the best chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe books became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and publishing the recipes of their peers. By the arrival of the 1900s, cook books are highly popular due to better eduction, people having increased leisure time and being a little richer. |
We hope you enjoy this Chocolate Banana Custard recipe.
