If you’ve been paging through our new Wine & Dine Special you would have noticed that in our dessert section we promise to share the recipe for a rather indulgent looking double cream yoghurt cheese drizzled with sweet honey. We first tempted you with this recipe in our Trends Issue earlier this year but fear not if you missed it then because here it as again along with a recipe for maple, cherry, and blackberry sauce.
Eating is about more than just the food you put in your mouth. It can be an immersive and highly sensory experience, all at once audible, tactile, aromatic, visual and haptic. And, most importantly, tasty. In this year’s Trends Issue, we explored this concept a little more.
DOUBLE CREAM YOGHURT CHEESE
4 cups double cream yoghurt
Pour the double cream yoghurt in to a fine strainer. Place over a bowl to collect the strained water and leave in the refrigerator for 24 to 36 hours. Remove and scoop the cheese in to a serving bowl. Drizzle with a little honey or maple syrup and serve with flat bread.
Place a drop of rose essantial oil or a strongly scented rose on a damp cloth. Roll it up and place in the microwave to heat it slightly. Clean your hands with the perfumed cloth and, while the smell still lingers, smear a piece of flatbeard with a generous helping of cheese. Repeat the process with warm damp cloths scented with freshly ground pepper, rosemary or fresh spices such as cinnamon, star anise and coriander.
MADE OF BLACK
There is something magical and romantic about cooking over direct heat, in wood ovens or over charcoal grills. It is no surprise then that ash and burn are once again important flavours in cuisine trends.
MAPLE, CHERRY AND BLACKBERRY SAUCE
1 cup blackberries, 1 cup putted cherries, 1/2 cup maple syrup
In a small saucepan combine the blackberries, cherries and maple syrup. Simmer over medium heat until thick and syrupy. Add a few whole cherries and cool. Serve with meringue.
Activated charcoal is a charmed substance made from peat moss, hard or soft woods, coconut shells or coal. Soaking fruit and vegetables in charcoal water will draw out the pesticides, parasites, bacteria and chemical sprays. Activated charcoal capsules are available from any pharmacy. Tip out the charcoal from capsules and use to make a black meringue.
Grab a copy of the Wine & Dine Special for more recipes.
Styling and recipes by Maranda Engelbrecht, Photographs by Robbert Koene.
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