By Elizabeth David
Contributor note: adorned via John Minton
A e-book of Mediterranean Food - released in 1950 - was once Elizabeth David's first e-book and it's in response to a set of recipes she made whereas residing in France, Italy, the Greek islands and Egypt.
'Britain's so much inspirational foodstuff writer' Independent
She provides 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 significant recipes are imbued with the entire delights of the sunny south.
'Not purely did she rework the best way we cooked yet she is a pride to read' Express on Sunday
Elizabeth David is the girl 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)
Add remaining ingredients (except tortillas and cheese) and mix well. Take tortillas one at a time and put 2-3 tablespoons of chicken mixture in each. Roll up and put into Dutch oven. Put remaining mix on top of tortillas and spread cheese on top. Bake for 45 minutes or until brown. 30 Chicken Artichoke Casserole 12-inch Dutch oven 12 briquettes on the lid 12 briquettes on the bottom Baking time: 30 minutes ½ cup butter 3 cloves garlic, minced 2 green onions, minced 1 cup heavy whipping cream 1 (8-ounce) package cream cheese, softened 1 (5-ounce) package grated parmesan cheese 2 cups chopped, cooked chicken, or two cups canned chicken breast (Kirkland) 1 (14-ounce) can quartered artichokes, drained and chopped 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry ½ teaspoon salt ¼ teaspoon ground black pepper 2 cups (1/2-inch cubes) croutons--ranch style Instructions Instructions Sauté 2 cups chicken in large, cast iron skillet.
Place back in Dutch oven and bake for 15 minutes. Makes 40 medium stuffed mushrooms. 5-ounce can chow mein noodles or or cooked cooked rice rice ½ ½ cup cup slivered slivered almonds, almonds, toasted toasted ¼ cup butter or margarine ¼ cup butter or margarine 11 cup cup chicken chicken broth broth Instructions Instructions Ahead Ahead of of time time in in aa saucepan, saucepan, cook cook celery celery in in water water until tender. Remove celery with a slotted spoon. until tender. Remove celery with a slotted spoon.
Cup olive oil ½ cup sliced green onions 2 or 3 boneless chicken breasts cut up into ½ to ¾ inch chunks ½ teaspoon sea salt ½ teaspoon ground pepper ½ cup oriental dressing Instructions Stir-fry chicken and green onion in olive oil until brown and cooked through. In a large bowl place salad mix, red onions, man darin oranges, oriental noodles, sesame seeds, and sliced almonds. Mix and toss thoroughly; add chicken, seasoning (salt and pepper), and oriental dressing Note: This is a healthy salad that is not only nutritious but tasty as well.