Recipes

A Book of Mediterranean Food (2nd Revised Edition) by Elizabeth David

By Elizabeth David

Contributor note: embellished through John Minton
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A booklet of Mediterranean Food - released in 1950 - was once Elizabeth David's first publication and it truly is according to a set of recipes she made whereas residing in France, Italy, the Greek islands and Egypt.

'Britain's so much inspirational meals writer' Independent

She supplies us hearty pasta and polenta dishes from Italy; fragrant and tangy salads from Turkey and Greece; and attractive seafood and saffron dishes from Spain.

Whether it's the simplicity of hummus or the scrumptious mixing of flavours present in plates of ratatouille or paella, Elizabeth David's really good recipes are imbued with all of the delights of the sunny south.

'Not simply did she rework the way in which we cooked yet she is a pride to read' Express on Sunday

Elizabeth David is the lady who replaced the face of British cooking. She brought post-war Britain to the sun-drenched delights of the Mediterranean and her recipes introduced new flavours and aromas into kitchens throughout Britain.

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Additional resources for A Book of Mediterranean Food (2nd Revised Edition)

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Bake 45 minutes or until a wooden toothpick comes out clean. Calories 175 Calories from Fat 37 4 exchanGes Total Fat 4 g Saturated Fat 1 g Place the loaf pan on a wire rack for 20 minutes before removing the bread from the pan. Cool completely for peak flavor and texture. indd 33 33 6/4/07 2:37:17 PM JaM-kissed Pecan Muffins Serves 9/Serving size: 1 muffin PreP Time: 8 minuTes Cook Time: 15 minuTes sTAnD Time: 15 minuTes 7-ounce box low-fat blueberry muffin mix 1/2 cup water 1/2 teaspoon ground cinnamon Cook’s Tip To serve warm muffins, microwave each on HIGH for 10 seconds .

59 Pear and Bleu Cheese Greens . . 60 Caesar’d Chicken Salad . . 61 Feta’d Tuna with Greens . . 62 Seaside Shrimp Salad . . 63 Ginger’d Ambrosia . . 64 Zesty Citrus Melon . . indd 49 Toasted Pecan and Apple Salad . . 66 6/4/07 2:32:03 PM Lemony AspArAgus speAr sALAd Serves 4/Serving size: 5 spears PreP Time: 6 minuTes Cook Time: 1 minuTe 1 pound asparagus spears, trimmed 1 tablespoon basil pesto sauce 2 teaspoons lemon juice 1/4 teaspoon salt 1 Cover asparagus with water in a large skillet and bring to a boil, then cover tightly and cook 1 minute or until tender-crisp.

Return to the broiler and cook 3 minutes, or until the turkey is just beginning to turn golden and the cheese has melted. indd 26 The 4-Ingredient Diabetes Cookbook 6/4/07 2:37:14 PM sweet onion frittata with haM Serves 4/Serving size: 1/4 recipe Cook’s Tip If Vidalia onions are not available, use any other sweet variety, such as Texas Sweet . PreP Time: 15 minuTes Cook Time: 8 minuTes sTAnD Time: 3 minuTes 4 ounces extra lean, low-sodium ham slices, chopped 1 cup thinly sliced Vidalia onion 1 1/2 cups egg substitute 1/2 cup shredded, reduced-fat, sharp cheddar cheese 1 Place a medium nonstick skillet over medium-high heat until hot.

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