By William Sitwell
In today's 24-hour shopper society, you could get what we wish to consume. yet can we recognize the place those daily recipes got here from, who invented them, and utilizing what suggestions? This booklet offers a colorful and interesting trip in the course of the heritage of delicacies, celebrating the world's maximum dishes.
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Additional resources for A History of Food in 100 Recipes
Indd 36 07/08/2009 21:25 14/08/2009 11:47 snacks light bites Perfect pancakes 1 Dry-fry the cumin and coriander seeds in a frying pan over a medium heat until fragrant. Grind in a pestle and mortar, then add them to a food processor with the chickpeas, baking powder, flour, chilli, garlic, parsley and lemon zest, season, then pulse to combine. Mould the mixture into about 24 walnut-size balls. 2 Heat some oil in a griddle or frying pan and fry the falafels in batches, turning once, for about 3 minutes or until golden.
3 stir in the diced cheese and nutmeg, then the cauliflower, and season to your liking. Remove the pan from the heat and fold in the egg yolk. 4 Preheat the grill to high and toast the rye bread. allow it to cool then butter lightly. Top each slice with the cauliflower, then pop under the grill and cook until the topping has browned nicely. Smoked salmon toasties ServeS 4 Takes 20 minuteS to make 2 tbsp butter, softened 8 slices good-quality bread 300g smoked salmon, sliced 4 tbsp sauerkraut, drained 150g Gruyère, grated 1 Butter each slice of bread on both sides and season well with black pepper.
2 Meanwhile, place the pine nuts on a baking sheet and roast at the same temperature for 2-3 minutes, until golden brown. Watch carefully and shake the sheet once or twice. Remove from the oven as soon as they take on a golden colour and give off their resinous aroma. set aside. 3 slice the mushrooms into fine slivers, lay them on a plate and squeeze over the lemon juice to lift the flavour. Drizzle with a little extra-virgin olive oil (or a salad oil of your choice) and toss so they are very well coated.