Banana Chocolate-Chip Souffles *Jb Recipe


Ingredients

3 large egg whites
1/3 cup sugar
2 firm-ripe bananas (each about 6 oun, ces)
2 1/2 tbsp miniature semisweet chocolate chips


Directions

Note: Can be prepared in 45 minutes or less.

Preheat oven to 450 F. and lightly butter six 3/4-cup ramekins (3 1/2
inches in diameter by 1 1/2 inches high).

In a bowl with an electric mixer beat whites until they just hold soft
peaks and gradually beat in sugar until meringue holds stiff peaks.
Coarsely grate bananas onto meringue and gently fold with chocolate
chips into meringue.

Arrange ramekins on a baking sheet and divide mixture evenly among
them, mounding it in centers. Run a knife around sides of ramekins,
freeing mixture to aid rising, and bake soufflés in middle of oven
until puffed and golden brown, about 15 minutes.

Serve soufflés immediately.

Serves 6.

Each serving about 120 calories and 2 grams fat (15% of calories from
fat) Gourmet December 1996 ]]]]]


Servings: 6 servings

 

 

Banana Chocolate-Chip Souffles *Jb Recipe brought to you by Recipe Ideas


Categories: Banana; Casserole; Chocolate; Dessert; Egg


The History of Recipes

It is possible to trace the history of written recipes far back into distant history, in fact as far back into recorded history as ancient Egypt, and maybe further still. Having said that, in the main part, these old recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.

Fascinatingly, the oldest recipe discovered, according to food historians is a collection of ancient tablets in Sumerian which describe 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 drinkers feel wonderful.

Progressing into The time of the romans 25BC a roman called Apicius wrote a number of scripts detailing recipes cooked by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into starters, main course and desserts, a very modern way of dining. He also informs us how the early Romans used a good variety of aromatic flavors, including a few that will be familiar to modern chefs such as thyme, mint and parsley.

As our culinary historical trip moves to more modern times we find some recipe books dating from the 1300s : a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, they are not about the indian curry that we all know today, but instead recipes for the types of food prepared for the nobility of the period.

In the 15th century, people returning from the crusades brought back many foods, spices and herbs from the holy land, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes was responsible for a torrent in books on cookery, most of which are now in private libraries.

By the arrival of the twentieth century, cook books are in great demand, due to better eduction, leisure time and having more money to spend.

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