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
We are able to read the history of written recipes way back into ancient history, in truth as far as pharonic Egypt, and possibly even further. In practice though, mostly, these early recipes were just primitive hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to historians is a collection of stone tablets in ancient Sumerian which describe 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`. As we move into The time of the romans around 25BC a man called Apicius created a collection of scripts which described recipes prepared by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Roman chefs made use of a good variety of aromatic flavors, including a few that are still present in modern kitchens such as basil, fennel and dill. As we move on, we have two interesting cookery books published in the 1300s - one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these books are not about the indian curry that is served today, but instead descriptions of the types of food served to the upper classes of the period. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and spices from Arab cooking, including spices such as coriander, basil and rosemary. The introduction of these new tastes created an increase in books on cookery, the majority of which are kept safe in academic collections. By the advent of the 20th century, cooking publications are increasing in popularity as a result of more people being able to read, more spare time and having more money. |
We hope you enjoy this Aam Lhassi recipe.
