2 lb medium size leeks
1 cup white sauce
4 oz english grated cheese
1 salt and pepper
Directions
Trim leeks. Split in four by piercing the contre and cutting
towards the green parts, wash well and boil in salted water for 10
minutes. Arrange ona shallow dish and cover with white sauce.
Sprinkle with grated cheese and brown under the salamander. The
alterantive is to place the cooked leeks in a pastry casing and
proceed the same, or in a pie dish as indicated and cover the tip
with mashed potatoes.
Servings: 2 servings
Leek Northumbria Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Food historians have traced the existence of recipes way back into the distant past, in truth as far back as the Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these early records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. As we move into The time of the roman empire 25BC a man called Apicius assembled a collection of scripts which described recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the cooks of Roman times used many different herbs, including a few that will be familiar to modern chefs like bay, rue and parsley. In the fifteenth century, the Crusaders brought back many new foods, spices and herbs from Arab cuisine, including spices like basil and coriander. The introduction of these new herbs and spices prompted an eruption in manuscripts on cooking, the majority of which still exist in private cookery archives. The introduction of television brought us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Leek Northumbria recipe.
