I decided that muslin needed a special tribute as not only was it used to make this recipe but it is a common object used in our house and possibly my favourite kitchen tool. This soft, inexpensive, cotton material has may uses. So much so that I've taken to buying at least ten meters at a time as it is most annoying when i want to make something and its run out. In the kitchen I use it to make ricotta, cottage cheese, nut milks, coconut milk,
labne (strained yogurt), ghee, to wrap up spices when cooking preserves etc etc.
My five year old daughter also uses muslin all the time. She has different coloured cloths, which are amongst her most used toys. Some of the coloured cloths we bought, some we dye with food dye. The cloths become a myriad of things like back drops in a scene, blue becomes the ocean or skye, yellow the sand etc etc. The coloured cloths are also used for dolls blankets, super hero capes, bird wings, the list goes on.
If you follow my recipes you may of noticed me using the combination of yogurt and tahini for savoury recipes a few times. It is indeed a favourite combination of mine. The combination works equally well as a sweet dish and apart from leaving some yogurt in muslin to strain the night before this recipe is an incredibly quick, easy and healthy desert (or snack or breakfast!).
If you follow my recipes you may of noticed me using the combination of yogurt and tahini for savoury recipes a few times. It is indeed a favourite combination of mine. The combination works equally well as a sweet dish and apart from leaving some yogurt in muslin to strain the night before this recipe is an incredibly quick, easy and healthy desert (or snack or breakfast!).
INGREDIENTS
Serves 2
Creamy Yogurt
6 heaped tbs of organic yogurt
2 tbs of tahini
3 tbs of maple syrup
a few drops of vanilla extract
Quick Raw Strawberry Coulis
250g of strawberries washed and hulled
juice of half a lemon
1 tbs of maple syrup
a tiny splash of rose water
+
extra strawberries and chopped pistachios to serve
DIRECTIONS
To make the creamy yogurt start the night before by placing the yogurt in a colander lined with muslin. Tie the muslin up tightly around the yogurt. Place a bowl under the colander and leave it in the fridge to drain for at least 8 hours & up to 24 hours.
Discard the liquid and unravel the yogurt and place in a bowl with the other ingredients and stir till well combined. Set aside.
To make the strawberry coulis place all the ingredients in the blender and blend on high until liquified.
In a glass arrange in layers of sliced fresh strawberries, creamy yogurt, strawberry coulis and pistachios.
For extra special occasions decorate with rose petals, crumbled pistachio halva or persian fairy floss.
Enjoy!
