Ingredients
3 oz snap beans, cut into bite- size piece
3 oz brussels sprouts, cut into bite-size pieces
3 oz broccoli, cut into bite-size pieces
1 1/2 oz walnuts, chopped
2 tbsp soy oil
1/2 tsp fresh dill, chopped
1/4 tsp sage
1/2 tsp salt
1 juice of 1/2 lemon
1 pinch cayenne
Directions
Steam beans, brussels sprouts, and broccoli for 8 minutes. Combine
beans and walnuts with remaining ingredients and 2 ounces water.
Transfer to blender and puree until smooth. Pour sauce over
vegetables.
Serve hot or cold.
From DEEANNE's recipe files
Servings: 2 servings
Aromatic Green Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish
The History of Recipes
Written cooking instructions as a concept can be observed back into the distant past, in fact as far back into recorded history as the Egyptians, and maybe even further. Interesting though that is, in the main part, these ancient recipes were just very basic hieroglyphic instructions for preparing food.
Interestingly, the most ancient recipe in existence, according to academics is a collection of tablets in the Sumerian language describing the making 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 tried it feel wonderful. Progressing into The time of the romans around 25BC a roman called Apicius wrote a collection of documents detailing recipes enjoyed by his fellow Romans. He tells us how the roman meals were divided into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the cooks of Roman times made use of many herbs and spices, including a few that are still present in modern kitchens such as basil, rue and parsley. Moving on, we find two recipe books published in the 1300s : a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the indian curry that is served today, but rather accounts of the types of meals on the menues of the nobility of those days. Later, in the 15th century, people returning from the crusades brought back a variety of foods and spices from Arab cooking, including spices such as coriander, parsley, basil and rosemary. These new culinary innovations was responsible for an explosion in books on cooking, some of which still exist in private cookery archives. During the next few hundred years, the powerful and wealthy competed to serve up the most extravagent banquests, and as a consequence, chefs and their collection of recipes were highly sought after. Notwithstanding that, it was during the 19th century that fine cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, verifying, and recording the recipes that were being prepared for the better households. By the time we get to the twentieth century, cook books were highly popular as a result of more people being able to read, more spare time and being a little richer. |
We hope you enjoy this Aromatic Green Casserole recipe.
