Ingredients
6 oz peeled prawns
8 oz g potatoes, peeled
1 salt and black pepper
8 oz fresh spinach
1 garlic clove, peeled
1 oz butter or margarine
1 pinch nutmeg
SAUCE
1/2 oz butter or margarine
1/2 oz flour
5 fl milk
2 oz cheese, grated
Directions
If the prawns are frozen allow to defrost. Put the potatoes into a
pan of boiling salted water, cook steadily for 10 minutes only then
strain. Wash and trim the spinach, crush the garlic; slice the
part-boiled potatoes. Melt the butter or margarine in a large pan,
add the garlic, spinach and nutmeg and a little seasoning. Cook for 2
minutes then spoon into the base of a large shallow dish; top with
the prawns. Preheat the oven to 190C/375F,Gas Mark 5. For the sauce:
Melt the butter or margarine in a saucepan, add the flour and cook
for 1 minute. Add the milk and bring to the boil, stir- ring or
whisking briskly. Cook for 2 to 3 minutes. Remove from the heat, add
halfthe cheese and season to taste. Pour the sauce over the prawns.
Top with the sliced potatoes and the remaining cheese. Bake for 20
minutes or until golden brown. Serve with tomatoes and a green salad.
In a microwave: Make the sauce in a basin.
Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK
Servings: 2 servings
Prawn & Spinach Bake (Marguerite Patten) Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Spinach; Vegetable
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions far back into history, at least as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, sadly, these early records were just basic hieroglyphic or cunieform recipes for preparing food.
As we move into The time of the romans 25BC a roman called Apicius wrote a number of scripts describing recipes prepared by his fellow Romans. In his works, he recounts how the meals were split into starters, entrees and desserts, a very modern way of dining. This early Roman chef informs us how the Roman chefs were skilled in the use of a good variety of herbs, including some familiar names such as bay, mint and dill. During the next few hundred years, the powerful and rich houses competed with each other to serve up the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes were much in demand. However, it was during the 1800s that cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and writing down the recipes that were being prepared for the better households. By the time we get to the twentieth century, cook books are in great demand, as a result of more people being able to read, people having increased leisure time and having more disposable income. |
We hope you enjoy this Prawn & Spinach Bake (Marguerite Patten) recipe.
