Author Archives: Sandy

Ingredients 3/4 cup thinly sliced almonds or black walnuts 2 tablespoons unsalted butter 1 bay leaf 1/4 cup packed light brown sugar 1 tablespoon brandy 1 tablespoon fresh lemon juice 1/2 cup fresh orange juice 1/4 teaspoon finely ground sea … Continue reading →

Ingredients 4 brown Turkish figs, ripe 2 ounces thinly sliced prosciutto 2 ounces Stilton cheese 3/4 cup Chateau Elan port wine Directions Cut figs into quarters and place them in a saucepot with the port wine and bring to boil, … Continue reading →

Flourless Orange and Almond Cake is a classic Passover dessert drawing on the Sephardic traditions of Morocco, the Mediterranean and the Middle East (where citrus was more available). Ingredients 2 oranges 6 eggs 250g caster sugar 250g almond meal 1tsp … Continue reading →

Ying Tam, chef of Sydney’s Ying’s Seafood Restaurant shares his signature salt and pepper squid recipe with Food Safari’s Maeve O’Meara. Ingredients 500g fresh calamari 2 tbsp self raising flour 1 tbsp oil Cornflour Vegetable oil, for deep frying 4 … Continue reading →

You chill the dessert in any mold you like overnight. I picked one of my metal mixing bowls and ended up with a shallow dome. It’s traditionally made in a heart-shaped mold, but you could use just about anything. White … Continue reading →

ngredients ——————————————————————————– 2 oz. chihuacle negro chiles (order from CMC Foods–Google it), or mulattos (easier to find, but you don’t get that anise-y flavor that distinguishes the black molé from the others) shopping list 5 1/2 oz. mullato chiles 2 … Continue reading →

Red Mole – the king of Mexican sauces 275g (5 medium) tomatillos, husked and rinsed 70g sesame seeds 140ml rich-tasting pork lard or vegetable oil, plus a little more if necessary 175g (about 12 medium) dried mulato chillies, stemmed, seeded … Continue reading →