Ingredients
6 each guavas
1 tbsp oil
1 cup mushrooms, chopped
1 tbsp onion, chopped
1/2 cup green olives, chopped
2 tbsp parsley, chopped
4 tsp fresh dill weed, chopped
1/2 tsp salt and pepper
1 tbsp sesame seeds
Directions
Preheat oven to 325F. To prepare the guavas for stuffing, cut a thin
slice from the top of the guava. With a melon ball scoop or small
spoon, remove the seeds and set the guavas aside. Heat the oil in a
skillet. Add mushrooms, onion, green olives, herbs, salt and pepper;
saute until vegetables are soft. Remove the mixture from the flame;
cool. Stuff the guavas, filling them to the top. Place stuffed guavas
in a baking dish just large enough to hold them and sprinkle sesame
seeds over the guava tops. Bake for 1 hour, or until the fruit is
tender. Serve hot.
Servings: 6 servings
Baked Guavas Stuffed With Mushrooms & Olive Recipe brought to you by Recipe Ideas
Categories: Fruit; Mushroom; Vegetable
The History of Recipes
Historians have traced the existance of recipes back into the far past, in fact as far as the Egypt of the Pharoahs, and maybe further still. In practice though, mostly, these early recipes were just primitive hieroglyphic recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian which show 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 `exhilarated, wonderful and blissful`. During the time of the Roman Empire a man called Apicius assembled a number of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. This early Roman chef tells us how the chefs of Roman times used a wide range of aromatic flavours, including a few you will know such as bay, fennel and asafoetida. As our culinary historical trip moves on a few more years there are two books from the 1300s ; one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these books are nothing to do with the indian food that appears on menues today, but rather descriptions of the types of food eaten by the upper classes of that time. In the fifteenth century, the Crusaders brought back many new foods, spices and herbs from the holy lands, including spices such as basil and coriander. These new spices and herbs created a surge in recipe publications, some of which are now in academic collections. Over the following few hundred years, the powerful families of Wesstern Europe strove to lay on the best banquets, and consequentially chefs and their recipe collections were highly sought after. Even so, it wasn`t until the 1800s that haute cuisine and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, trying out, and writing down the recipes that were being prepared for the better households. By the arrival of the 20th century, recipe publications were starting to become popular due to better eduction, leisure time and being a little richer. Like it or not, the introduction of television brought us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes just like those on our site. |
We hope you enjoy this Baked Guavas Stuffed With Mushrooms & Olive recipe.
