Ingredients
1 1/2 lb potatos cut in 1/2 rounds
10 cloves of garlic
5 tbsp italian parsley chopped
1 (cilantro)
1 dash salt
1 dash black pepper
1/2 cup olive oil
1 cup tomatos with juice
1 tsp tomato paste or catsup
1 cup water (as needed)
Directions
Cook in pressure cooker. Cook for 10 minutes at pressure, remove from
heat then let pressure fall by itself. Cook without lid for an
additional 5 minutes, or until liquid has a light sauce texture (not
watery).
Servings: 6 servings
Potatos Plakey Recipe brought to you by Recipe Ideas
Categories: Pressure Cooker; Vegetable
The History of Recipes
Historians have tracked the existence of recipes back into ancient history, at least as far back into recorded history as ancient Egypt, and possibly even further. However, sadly, these early cookbooks were just simple hieroglyphic recipes for preparing food.
Fascinatingly, the oldest recipe found, according to food historians is a collection of ancient tablets in the Sumerian language which describe 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 anyone who drank it feel blissful. As we move into The time of the roman empire 25BC a man called Apicius created some documents describing recipes prepared by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into starters, main course and afters, something that is very familiar to us today. Aspicius recounts how the ancient chefs used many different spices and herbs, including some familiar names such as bay, mint and asafoetida. As our culinary historical trip moves to more modern times we have a couple of interesting books which date from the 1300s ; a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the indian food that is popular today, but instead descriptions of the types of meals eaten by the rich and wealthy people of the time. Later on in the 1400s, knights returning from the crusades brought back many foods, spices and herbs from Arab cooking, including spices like parsley and basil. The introduction of these new herbs and spices prompted an eruption in publications on food, many of which are kept safe in academic collections. For the next few years, the upper-class families of Europe competed to offer the best banquets, and as a consequence, the best chefs and their recipe collections were highly sought after. Even so, it wasn`t until the 19th century that fine cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and writing down recipes to help cooks of their time. By the advent of the twentieth century, cooking books are in great demand, due to more people being able to read, people having increased spare time and being a little richer. |
We hope you enjoy this Potatos Plakey recipe.
