This wonderful chutney was taught to me by Chef Sebastian. He made it to go with a flan, but I decided to adapt it and serve it as a chutney for cheese and foie gras and as a thick vinaigrette for fish or poultry. It takes minutes to make and the result is fantastic.
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Our Israeli friends Chico and Zamira treated us to a delicious dinner at their home. The food was so wonderful and healthy that I knew I had to share with all of you. Pumpkin and Orange Soup. Chicken Meatballs in Coconut Milk
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