Ingredients
1 stephen ceideburg
500 g new potatoes
250 ml plain yogurt
2 coriander leaves, finely chopped
1 salt and pepper to taste
Directions
Boil 500 g new potatoes, peel and dice. In a large bowl mix together
250 mL plain yogurt (use a thick low-fat version to reduce
kilojoules), 2 finely chopped fresh coriander leaves and salt and
pepper to taste.
Add potatoes and fold dressing gently through. Spoon into a serving
dish and scatter the seeds of 1 pomegranate over the top.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald,
5/11/93. Courtesy Mark Herron.
Servings: 4 servings
Potato Salad With Pomegranate Recipe brought to you by Recipe Ideas
Categories: Salad; Vegetable
The History of Recipes
Written cooking instructions as an idea can be traced back into history, at least as far back into recorded history as the ancient Egyptians, and possibly even further than that. Having said that, sadly, these ancient cook books were just very simple hieroglyphic instructions for meal preparation.
In fact, the most ancient recipe discovered so far, according to food historians are some ancient tablets in the Sumerian language which recount the making 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`. Later on, in Roman times around 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into appetizers, main meal and dessert, something that is very familiar to us today. He also recounts how the ancient Romans made use of a good variety of spices and herbs, including a few you will know like thyme, fennel and dill. Later on, we find some books which were published in the 1300s : a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the curry that appears on menues today, but rather descriptions of the types of meals served to the rich and powerful. Later on in the 1400s, people returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, including spices such as basil and rosemary. These new foods and tastes led to an explosion in publications on food, some of which still exist in academic collections. By the advent of the twentieth century, cookbooks are greatly in demand mostly as a result of higher levels of literacy, more spare time and having more money to spend. The introduction of the TV gave us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Potato Salad With Pomegranate recipe.
