Ingredients
700 g potatoes
1 tbsp butter
200 g yogurt
2 tbsp lemon juice
1 scallion (green part only)
1 tbsp finely chopped parsley
1/2 red pepper, finely chopped
1 salt and pepper
1 butter
1 greaseproof paper
Directions
Boil the potatoes 30 minutes with their skins (they should not be too
soft). Remove peel from potatoes while they are still hot, cut
potatoes into small cubes, then saute them in the butter and add salt
and pepper to taste. In a bowl, stir together the yogurt, lemon
juice, parsley and only the green stalk of the scallion (finely
chopped). Add the red pepper, then mix in the potatoes. Butter a
large piece of greaseproof paper and place the potatoes in the middle
of it. Seal the paper around the potatoes, and put it on a baking pan
in a preheated 190 C oven and bake for about 15 minutes. Unwrap the
"package" onto a platter and serve immediately.
From Francecas Hatzichristou in "Einai", August 13-19, 1991.
Translated and typed for you by Karen Mintzias
Servings: 4 servings
Potatoes With Yogurt Recipe brought to you by Recipe Ideas
Categories: Potato; Vegetable
The History of Recipes
It is possible to follow the history of written recipes way back into the distant past, at least as far into history as pharonic Egypt, and maybe further still. Interesting though that is, these, ancient recipes were just primitive hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe discovered, according to experts are some stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. As we move into The time of the romans around 25BC a roman called Apicius created some documents describing recipes prepared by his fellow Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the ancient cooks were skilled in the use of a good variety of herbs and spices, including many that are still in use today such as bay, mint and asafoetida. During the following few hundred years, the powerful and rich competed with each other to serve up the most extravagent banquests, and consequentially chefs and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the 19th century that fine cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and recording popular recipes of the day. By the advent of the 20th century, cookbooks are in great demand, as a result of better eduction, increased leisure time and having more money to spend. The revolution that is television gave us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Potatoes With Yogurt recipe.
