#DaliasKitchen | The Ultimate Indulgence

BY Dalia Dogmoch Soubra / Jul 28 2016 / 04:00 AM

Cheese takes centre stage in these deliciously indulgent recipes by Dalia Dogmoch Soubra

#DaliasKitchen | The Ultimate Indulgence
ITP Images

'

Baked Goat’s Cheese & Spinach Salad

Serves 4

Prep time: 10 minutes

600g goat cheese

50ml apple cider vinegar

100ml nut or vegetable oil 

2 tbsp honey

1 tbsp Dijon mustard

½ tsp salt

350g baby spinach, ready to use

2 cooked sweet potatoes, cut into cubes (optional) or use apples instead

100g pomegranate seeds

80g walnuts, toasted and roughly chopped

1. Preheat the oven to 200C and bake the goat’s cheese for 10 – 15 minutes or until slightly golden on top.

2. Make the dressing by combining the vinegar, oil, honey, Dijon and salt.

3. Roughly chop the spinach, and toss it into a bowl with the dressing. Use your hands to avoid bruising the greens.

4. Place the spinach in a salad bowl, top with sweet potato and pomegranate.

5. Lay the goat cheese on top, sprinkle with walnuts and serve immediately.


Turkey, Camembert & Blackcurrant Sandwich

Serves 4

Prep time: 30 minutes

600g turkey breast

200g blackcurrants

2 tbsp lemon juice

2 tbsp honey

2 tbsp Dijon mustard

8 slices of preferred bread (sourdough, multigrain...)

A handful of fresh spinach

250g camembert cheese, cut into 10 – 12 slices

1. Sprinkle some salt and pepper on the turkey breasts and heat a frying pan over medium heat. 

2. Fry for 2 – 3 minutes on each side, depending on thickness, or until the turkey is cooked all the way through. Set aside and keep warm. 

3. Place the blackcurrants, lemon juice and honey into a small pot. 

4. Simmer on low heat for 10 minutes or until at desired consistency. 

5. Start assembling the sandwich by smearing mustard on the bread, then the spinach, followed by 3 – 4 pieces of Camembert per sandwich, and top with the sliced turkey breast.

6. Drizzle some blackcurrant jam on top and close the sandwich with the other piece of bread.

7. Place it under a grill press for just a few seconds if you wish. Make sure that the Camembert does not fully melt. The sandwich is then ready to enjoy.



White Hot Chocolate with Sea salt, Nutmeg & Marshmallows

Serves 4

Prep and cook time: 15 minutes

350ml milk

350ml cooking cream

½ tsp sea salt or Himalayan salt

A generous pinch of grated nutmeg

150g white chocolate

40g mini marshmallows

Cocoa powder to dust

Whipped cream to top (optional)

1. In a saucepan, bring the milk, cream, salt and nutmeg to a boil stirring constantly watching it doesn’t burn. Once boiled, remove the pot from the heat and let it sit for 5 minutes.

2. Melt the chocolate over a double boiler. Once fully melted, add it to the milk and cream mixture whisking vigorously until well combined. 

3. Serve the hot chocolate in mugs, with a handful of marshmallows and a dusting of cocoa. Add a dollop of whipped cream if you dare for true decadence.