Ingredients
1 cup diced fresh mango
1/2 cup orange juice, chilled
3 tbsp clear honey
2 cup rich milk, chilled
1 pinch garden rose petals, optional
Directions
Combine mango, orange juice & sweetener in food processor. Blend for
1 1/2 minutes.
Pour milk into processor & process till it has expanded & become
frothy. Add the mango puree. Process for about 1 minute. Pour into
chilled glasses. Garnish with the rose petals if so desired. Serve
immediately.
From: MARK SATTERLY
Servings: 4 servings
Aam Lhassi Recipe brought to you by Recipe Ideas
Categories: Beverage; Fruit
The History of Recipes
Food historians have found proof that recipes existed way back into the distant past, certainly as far back as pharonic Egypt, and maybe even further. In practice though, generally, these early recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe discovered so far, according to historians are a few ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. During the time of the Roman Empire a man called Apicius compiled a number of scripts describing recipes cooked by the Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, something we still use today. He also informs us how the early Romans made use of a good variety of spices, including some familiar names for example thyme, rue and dill. As our culinary historical trip moves on a few more years there are a couple of interesting recipe books which date from the 1300s ; one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the indian curry that is familiar to us all today, but instead recipes for the types of meals prepared by the cooks of the rich and wealthy people of those days. In the fifteenth century, knights returning from the crusades brought us many spices and herbs from Arab cooking, including spices such as rosemary and coriander. These new foods and tastes created an eruption in recipe books, most of which are kept safe in private libraries. By the arrival of the 20th century, recipe publications are in high demand, mostly due to more people being able to read, more spare time and having more money. The introduction of television brought us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Aam Lhassi recipe.
