Ingredients
2 large eggplants
6 large red or green sweet peppers
1 salt
1 pepper
1 garlic clove, minced
1 lemon, juiced
1/2 cup oil, preferably olive oil
1 parsley, minced
Directions
Bake eggplants and sweet peppers at 350 F until tender when pierced
with a fork. Peel skin from hot vegetables and chop or mince the
vegetables. Season to taste with salt and pepper and stir in the
garlic and lemon juice. Gradually stir in as much of the oil as the
vegetables will absorb. Mix well. Pile into a glass dish and
sprinkle with parsley.
Source: Jane Rinear "Our Favorite Recipes" St. Anthony Croatian
Catholic Church Typed for you by Karen Mintzias
Servings: 6 servings
Ajvar Recipe brought to you by Recipe Ideas
Categories: Fruit; Vegetable
The History of Recipes
It is quite feasible to track the history of written cooking instructions far back into the distant past, at least as far back into recorded history as the ancient Egyptians, and possibly even further. However, in the main part, these old records were just simple hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe found, according to experts in ancient history is a collection of ancient tablets in ancient Sumerian describing 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 blissful and exhilarated. As we move into Roman times around 25BC a roman called Apicius created a collection of scripts describing recipes prepared by his fellow Romans. In his works, he describes how the meals were split into appetizers, main meal and desserts, a very modern way of dining. He also informs us how the Roman chefs were skilled in the use of many spices, including a few that are still present in modern kitchens for example thyme, mint and dill. Moving on, there were a couple of interesting books which date from the 1300s : a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these two books have no connection with the indian curry that we all know today, but instead recipes for the types of meals on the menues of the rich and powerful of those days. Later, in the 15th century, people returning from the crusades brought us many spices and herbs from the Middle-East, including spices such as basil and rosemary. These new herbs and spices led to an explosion in books on cooking, most of which are kept safe in private collections. During the following few centuries, the upper classes competed with each other to serve up the most exotic meals, and as a result chefs and their collection of recipes increased in prestige. Nevertheless, it was during the 19th century that fine cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and recording the recipes of their peers. By the advent of the 1900s, cookery books are in great demand, mostly due to increased literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Ajvar recipe.
