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Black Bread

Sophisticated and indulgent, these tasty black food dishes present the darker side of opulent dining.


Black Bread

500g bread flower
2 tsp dried yeast
375ml lukewarm water
90ml squid ink
Melted butter

Method: Use a 10cm deep by 20cm wide round baking tin and blush lightly with melted butter.
Dust with flour and set aside. Use a large mixing bowl and combine flour and yeast.
Combine the squid ink with 375ml lukewarm water.
Make a well in the centre and pour into flour centre.
Combine by hand until you have a smooth dough.
Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes.
Place the dough in a large container, allowing for space for it to rise, and cover tightly with plastic wrap.
Leave a stand in a warm place until dough has doubled in volume (the ideal temperature is 30 degrees).
A lightly touched finger imprint implies perfect dough.
A dense and heavy texture or uneven, large holes will indicate a poor end result.
Knead the dough down and cut off a quarter – divide this piece into 4 small pieces.
Make a ball with the larger piece of dough and flatten slightly on top.
Roll the smaller pieces into thick sausage shapes and roll up like coils.
Brush the coils with a little water and paste onto the bigger piece of dough.
Place bread into baking tin, dust a little flour and cover loosely with plastic wrap.
Pre heat oven to 200 degrees. Set aside in a warm place for 30 minutes to rise again.
Place in oven and bake for 30 minutes. Carefully remove from tin and cool down.

Ice lolly | Jelly cake

Anise jelly cake with liquorice ganache and blackberries

1.5l grape juice
4 star anise
7 sheets gelatine soaked in ice cold water for 10 minutes
800g blueberries
4 strands liquorice
1 cup water

In a sauce pan heat the grape juice with star anise until it starts to boil.
Remove from heat and add a little sugar if desired.
Remove gelatine from water and squeeze all liquid out by hand.
Place gelatine in slightly cooled juice.
Stir through for gelatine to dissolve.
Use 2 loose bottom cake pans and line with cling wrap.
Fill one with blueberries and the other with blackberries.
Top with liquid and place in fridge until set.
Melt the liquorice and water together, and add a bit more water if needed.
Place in blender to make a thick ganache.
Remove jelly cakes from tins and sandwich together with ganache in the middle. Drizzle honey and serve as a summer dessert.

Steamed Mussels in vanilla broth | Black pasta with aubergine

Steamed Mussels in vanilla broth with sesame seeds


600g black mussels in shell cleaned
1l vegetable stock
100ml fish sauce
half a vanilla bean
1 tbs palm sugar
juice of 2 limes
black sesame seeds

Method: In a deep saucepan add stock, fish sauce, vanilla bean, palm sugar, lime juice and bring to a boil.
Add mussels and steam untill shells open.
Serve warm with squid ink bread.
Spoon sauce over mussels and sprinkle with sesame seeds.

Black pasta with aubergine crisps and black truffle

1 and a half cups of flour
Half a cup of lukewarm water
90ml squid ink
250ml double thick cream
100g grated pamesan
30ml squid ink
Black Truffle

Method for the pasta:
Place flour on a flat surface and make a well in the centre.
Combine water and squid ink.
Add water to the well, and using a fork, slowly add water to flour so it mixes smoothly.
Knead with hands for 10 minutes and allow to stand for 30 minutes covered in plastic wrap.
Repeat process until dough is smooth and silky.
Divide dough into 6 pieces. Place through pasta machine starting with the thickest setting to thinnest or as preferred.
Put through tagliatelle setting and hang to dry.

Method for the parmesan cream:
Combine 250ml double thick cream and 100g grated parmesan in saucepan.
Heat to melt cheese but do not boil. Add 30ml squid ink and stir through.
Serve warm under freshly cooked pasta.
Serve with thin aubergine slices crisped up in warm oil and sliced black truffle.

Once you have finished cooking, send us some pics on twitter @ELLE_Deco and on instagram @elle_deco.

First published in Elle Decoration Issue 89 2013
Production styling and recipes by Maranda Engelbrecht
Photographed by Robert Koene