Ingredients
2 cup carrots, sliced
3 each slices ginger
2 each green onions, chopped
2 tbsp mellow white miso
1 tbsp maple syrup
Directions
Steam carrots, ginger & green onions until the the carrots are tender,
about 10 minutes. Transfer to a food processor & blend until smooth
along with the remaining ingredients. Spoon into a dish & serve.
"Vegetarian Gourmet, Special Low-Fat Issue" 1995
Servings: 1 recipe
Carrot-Miso Pate Recipe brought to you by Recipe Ideas
Categories: Japanese; Vegetable
The History of Recipes
We can track the history of meal recipes far back into the far past, in fact as far as ancient Egypt, and potentially, even further back. Having said that, sadly, these ancient records were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe in existence, according to food historians is a series of tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius created a number of documents showing how to cook the recipes prepared by wealthy Romans. In his works, Apicius tells us how the meals were divided into appetizers, main meal and afters, something that is very familiar to us today. This early Roman chef informs us how the ancient cooks were skilled in the use of many aromatic flavours, including some familiar names for example thyme, mint and parsley. Later, we find two books which date from the fourteenth century : a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these two books have no connection with the spicy food that appears on menues today, but instead descriptions of the types of meals prepared by the chefs of the rich people of those days. Later on in the 1400s, people returning from the crusades brought back many new spices and herbs from Arab countries, including spices like coriander, parsley, basil and rosemary. These new spices and herbs led to an explosion in manuscripts on cookery, some of which are kept safe in academic collections. For the centuries that followed, the families of Europe strove to lay on the most exotic meals, and as a consequence, the best chefs and their collection of recipes could command a high salary. Even so, it was during the 19th century that cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, trying out, and writing down the recipes of their peers. By the time we get to the 20th century, cookbooks were starting to become popular mostly due to more people being able to read, people having increased leisure time and having more money to spend. |
We hope you enjoy this Carrot Miso Pate recipe.
