Feeds:
Posts
Comments

Posts Tagged ‘Mediterranean Cooking for Diabetics’

 

duck-farming-3

I pass Gaby and Pierette’s farm on my daily walk and scurrying out of my path two days ago were a platoon of ducks and geese.

December the first today. They must be new arrivals in time for Christmas.

Les pauvres!

December the first….

DAY ONE, in the early 1950’s, on the advent calendar and the agonisingly slow build-up to the big day.

Sweet torture!

The decorations are up in our little village of Lautrec and outside Monoprix in the town of Castres, the little carrousel and its prancing horses is doing its rounds.

What to buy so-and-so and and mustn’t forget thing-a-ma-jig….

Christmas is now inevitable and the pressure is on.

Well, I have a suggestion….

robin-ellis-med-cooking-01

I know what it says on the cover but the recipes a healthy and delicious–good for everyone–and Meredith’s photos are sensational.

If your local bookstore doesn’t have it (in the UK), it’s available on Amazon–and only Amazon or other online book dealers in the USA. It’s also available for Kindle.

Here’s a look behind the scenes!

Advertisements

Read Full Post »

newpostcardtour

Read Full Post »

All these events are free.

If our paths cross, hope you’ll come say hello!

 

Screen Shot 2016-08-16 at 1.53.28 PM

CoverBook

In New York City:

ManhattanSigning

In Los Angeles:

LAInvite2

In Palo Alto:

RevisedBooksInc

In Arlington, Virginia (Washington D.C. area):

Arlington

 

Poldark

Read Full Post »

MEDITERRANEAN COOKING for DIABETICS–Delicious dishes to control or avoid diabetes.

Published today in the UK–available from bookstores and on-line and as an ebook.

Here’s a visual tour of some of the recipes you’ll find to cook in the book.

All photos by Meredith Wheeler–(bar one, which she’s in—only fair!)

To know how to eat is to know enough….

~ Old Basque saying

IMG_8450

 

Robin Ellis Med Cooking 01

 

StuffedRedPeppers

 

IMG_3114 - Version 2

IMG_5123_2

VeganPlate

 

SeafoodStew

SpinachTort

Spinach&RiceTorte

IMG_2672

 

IMG_0399

 

IMG_3520

 

IMG_2519

 

IMG_9267

 

IMG_5123

 

IMG_5216

 

IMG_5912

 

IMG_6721

 

Image

 

Chicken

 

Gazpacho

 

Image 18_2

IMG_1538

 

IMG_9782

 

Bon appétit!

Read Full Post »

IMG_2505_2

Adapted from a Martha Rose Shulman recipe, this went down a treat with a distracted Meredith, a moving target the other day with her mind  on the Bells of St. Martin and their imminent relocation.

I like both the convenience and look of Gratins.

They often involve pre-cooked ingredients so the final stage is a simple matter of heating through which means you can do an assembly job beforehand, heat the oven and hey presto!

There’s a section on them in my new cookbook, Mediterranean Cooking for Diabetics, out March 3rd in the UK, August 3rd in the USA. 

Robin Ellis Med Cooking 01

(Photos by Meredith, Available for pre-order)

The juicy black olives lend depth and mystery to this simple dish.

“You are kidding me–cauliflowers bring mystery?!”

OK then–“lend an exotic twist.…”

1 medium cauliflower–broken up into bite size florets

3 tbs olive oil

1 medium onion–chopped

2 cloves garlic–pulped with a pinch of salt

a dozen or so, juicy black olives preserved in oil–stoned and halved

2 tbs parsley–chopped fine

4 tbs grated parmesan OR 2tbs each of parmesan and pecorino (if you  use pecorino, keep in mind that it is quite salty.)

2 tbs wholewheat breadcrumbs

 

Preheat oven to 190c

Steam the cauliflower florets to your taste in tenderness–I like them a bit firm.

Set aside.

Heat the oil in a frying pan and sauté the onion until soft and browned a little–about five minutes

Add the pulped garlic and the parsley and cook for another couple of minutes.

Turn off the heat and mix in the olives.

Add the cauliflower to the pan and turn it over in the mix–seasoning as you go with salt and pepper.

Sprinkle over half the cheese and turn it over.

Taste for seasoning.

Turn this into a shallow gratin dish.

Mix the remaining cheese with the breadcrumbs and sprinkle over a tablespoon of olive oil

Uncooked

Uncooked

Place in the middle of the oven for about 20 minutes.

It should come out sizzling quietly and nicely browned on top.

We had it with sautéed brussel sprouts.

Not the most photogenic dish, but scores high on taste and suitable for vegetarians.

IMG_2510_2

Read Full Post »