Ingredients
4 cup shredded green and red
1 cabbage
1 large carrot, shredded
2 green apples, shredded with
1 their skin
3 tbsp nonfat plain yogurt
1 tbsp grainy-style of honey
1 mustard
2 tbsp apple cider vinegar
1 tbsp apple juice concentrate
1 tsp honey
1/4 tsp salt
1/4 tsp freshly cracked black pepper
Directions
Shred the cabbage, carrot, and apples in a food processor or with a
hand grater over a large bowl. Whisk together the remaining
ingredients. When well blended, pour over the cabbage mixture. Allow
to marinate for 30-40 minutes or longer. This can be made up to 1
day in advance.
Servings: 6 servings
Coleslaw With Green Apples Recipe brought to you by Recipe Ideas
Categories: Fruit; Salad
The History of Recipes
It is possible to track the history of meal recipes way back into ancient history, certainly as far back into recorded history as the early Egyptians, and quite possibly further than that. Having said that, generally, these early recipes were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe found, according to experts in ancient history are a few ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Later on, in The time of the romans around 25BC a man called Apicius created a collection of scripts detailing recipes prepared by the Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvre, main course and desserts, a very modern way of dining. Aspicius tells us how the ancient Romans made use of a good variety of spices, including a few that are still present in modern kitchens like thyme, rue and dill. Later, we have a couple of cookery books dating from the fourteenth century - a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these are not about the indian curry that we all know today, but rather recipes for the types of meals on the menues of the nobility of those days. Later on in the 1400s, knights returning from the crusades brought us a variety of foods, spices and herbs from the East, including coriander, parsley, and basil. The introduction of these new foods and spices caused a torrent in recipe books, the majority of which still exist in private collections. For the decades that followed, the rich families of Europe competed to lay on the most exotic banquets, and as a result the best cooks and their recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century that cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collecting, testing, and recording recipes to help cooks of their time. By the time we get to the 20th century, cooking publications are highly popular due to increased literacy, more leisure time and a general increase in wealth. The arrival of television brought us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Coleslaw With Green Apples recipe.
