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 recipes as a concept can be found far back into the distant past, certainly as far as the Egypt of the Pharoahs, and maybe further still. Having said that, in the main part, these early records were just simple hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe found, according to food historians is a series of stone tablets in the Sumerian language which show 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`. Progressing into The time of the roman empire 25BC a man called Apicius assembled a few documents detailing recipes cooked by wealthy roman citizens. In his publication, he recounts how the roman meals were divided into appetizers, main meal and desserts, a very modern way of dining. Additionally, he recounts how the cooks of Roman times used many different aromatic flavours, including some that we all recognise like basil, fennel and parsley. Later on, there are two recipe books which appeared in the fourteenth century - a book called `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these two books have no connection with the indian curry that we all know today, but instead accounts of the types of meals eaten by the rich. Later on in the 1400s, the Crusaders brought back many foods and herbs from the East, including coriander, basil and rosemary. These new spices and herbs led to an explosion in books on cookery, most of which are now in private libraries. By the time we get to the 20th century, recipe books are in great demand, mostly as a result of increased literacy, more leisure time and having more money to spend. The introduction of the TV brought us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Aromatic Green Casserole recipe.
