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
It is quite possible to trace the history of recipes back into distant history, in fact as far back into recorded history as the ancient Egyptians, and maybe even further. Interesting though that is, generally, these ancient cook books were just basic hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe discovered, according to experts in ancient history are some clay tablets in Sumerian which show 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 wonderful. During Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes prepared by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Aspicius describes how the Roman cooks made use of many spices, including some familiar names for example basil, fennel and asafoetida. During the succeeding few centuries, the wealthy families of Europe strove to serve the most exotic banquets, and consequentially chefs and their collection of recipes increased in prestige. However, it wasn`t until the nineteenth century that fine cookery and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, testing, and writing down recipes common in their social group. The revolution that is television gave us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Cocktail Crunch recipe.
