By Muriel Levin | Recipes
Ingredients:1 onion1 pepper (your choice of color)1/2 eggplant1 small zucchini4 -5 medium size tomatoesoil to fry onionsalt and pepperIn a large skillet or frying pan, slightly fry the onion in small slivers. While the onion is frying, cut up the the eggplant in small cubes, add to the onion. No need to mix. Then sliced […]
By Muriel Levin | Recipes
Ingredients: 250 g of pitted black greek olives60 g of capres ( squeeze out the liquid)50 g of anchovy ( optional)1 clove garlic150 ml of olive oil1 Soup spoonful of fresh lemon juicePepper to seasonMix all solids and slowly add olive oil to create an emulsion. You can replace the anchovy with sautéed mushrooms.This is […]
By Muriel Levin | Recipes
This recipe has been perfected with love and patience by my father, who enjoyed the granites of all flavors. Every confectioning of a new version became the excuse for a big social gathering with the grandchildren. The timer would be set to check on the freezing firmness. They all had to give their approval by tasting it. That was no problem, specially in the summer.
By Muriel Levin | Recipes
Can be served cold or warm.
Keeps for 10 days if you use fresh carrots from the farmers.
Great addition to any protein dish or serve as part of the famous Kemia.
By Muriel Levin | Recipes
Ingredients:1 mango peeled and cut into chunks1/2 cup of cold pressed first pression olive oil2 table spoons of mustard oil or olive oil mixed with mustard powder1/4 cup orange juice1/4 cup lemon juice1 table spoon grated lemon zest1 table spoon curry powdersalt and pepperJust mix in a blender. Can be stored in the refrigerator for […]