Ingredients
3 oz rye flakes
3 oz jumbo oat flakes
3 oz barley flakes
3 oz wheat flakes
3 oz peanut kernals - not salted or dry-, roast
2 oz flaked almonds
2 oz sunflower seeds
1 tsp (heaped) coriander seeds
1 tsp (heaped) cumin seeds
1 tbsp garam marsala
1 tsp tumeric
3 tbsp sesame oil
3 tbsp peanut oil
1 tbsp soy sauce
5 tbsp water
Directions
Crush the coriander and cumin - lightly. Mix them with the nuts and
seeds on two baking trays. Set the oven to 375 F (190 C) gas mark 5
and put the baking trays into the oven while it heats up. Meanwhile
measure the flaked grains and mix them together in a large bowl. Put
into a cup the garam marsala, tumeric, a good grinding of black
pepper, a scrunch of sea salt, the soy, both sorts of oil and the
water.
When the oven has reached the required temperature, stir the nut and
seed mixture with the flaked grains. Beat the spicy oil-and-water
mixture with a fork to emulsify it, pour it on to the dry ingredients
and stir for 2 minutes. Spread the mixture out on to the baking
trays and bake for 40 minutes until golden. Swap the positions of the
trays in the oven at least once during this time and stir the mixture
occasionally to encourage even cooking. Let the mixture become cold
and crunchy before storing in an airtight jar. It keeps well for
about a month. Makes enough to fill one jar.
Source: Philippa Davenport in "Country Living" (British), February
1988. Typed for you by Karen Mintzias
Servings: 1 servings
Cocktail Crunch Recipe brought to you by Recipe Ideas
Categories: Party
The History of Recipes
Recipes as a concept can be tracked back into the far past, at least as far into history as the ancient Egyptians, and potentially, even further back. Having said that, mostly, these ancient records were just primitive hieroglyphic or cunieform recipes for preparing meals.
Much later, in Roman times a man called Apicius created a number of scripts detailing recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, main meal and desserts, something we still use today. He also describes how the cooks of Roman times were skilled in the use of a wide range of herbs and spices, including some familiar names for example thyme, mint and dill. Over the succeeding few hundred years, the rich families of the West competed to offer the most exotic banquets, and because of this the best chefs and their collection of recipes became highly prized. Notwithstanding that, it was during the 19th century that fine cooking and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, verifying, and writing down recipes common in their social group. When we get to the twentieth century, cooking publications were in great demand, mostly due to higher levels of literacy, people having increased spare time and disposable income. |
We hope you enjoy this Cocktail Crunch recipe.
