Delicious Jewels pairs the jewels of Hemmerle’s
vegetable collection with simple and elegant recipes by
British chef and celebrated author Tamasin Day-Lewis.
Published by Prestel and illustrated with photography
by Simon Wheeler.
The vegetable collection, consisting of
eleven brooches and a pair of earrings, is
an almost overwhelmingly richparade of
lucious shapes and bold colours, striking
in their realistic expression and stirring
in their delicacy.
The ethos is to use only the best materials.
If there is continuity in this collection, it
is in the choice of copper along with the
rarest of materials found in the four
corners of the earth.
Blending beauty and pleasure,
renewing itself with dynamic gusto,
the House of Hemmerle has made
life colourfully delicious.
With the vegetable collection and its painterly
use of colour, Hemmerle has crossed into the
artistic genre of „Still-life“. Though modern
in their conception, thepieces evoke a vast
heritage going back to th aesthetics of the
seventeenth-century Dutch and Flemish
The poor cauliflower doesn’t get much love and attention despite its intrinsic versatility. Think of that lovely, heart-warming winter dish Cauliflower Cheese made with good strong Cheddar and grain mustard, or even the soup, made with Cheddar or blue cheese. And the cauliflower is a mainstay of Indian cookery, and delicious roasted with broccoli, garlic, onion and olive oil. Here, however, is a delectably pretty and pretty delectable salad, the mild bitterness of the vegetable ameliorated with lactic, sweet and earthy notes from yoghurt, honey and tahini. I have used green and white cauliflower; there is also a lovely purple-flowered variety if you want to experiment.
200g Greek, cow’s, sheep’s or goat’s yoghurt
1 tbsp light tahini
1 tsp pomegranate molasses
1 clove garlic
1 dstsp runny honey
1 small white and 1 small green cauliflower
Sea salt and black pepper
1 tbsp flat leaf parsley
4–6 mint leaves, optional
Strain the yoghurt through a muslin or cheesecloth inside a sieve, over a bowl, for an hour to rid it of its watery whey.
A J-cloth works too.Turn the thickened yoghurt into a clean bowl while the cauliflower steams. It needs to be broken into small florets for this dish, which will take around 7 minutes to steam; they should be tender, not al dente, so pierce with a skewer to check before draining and covering with ice to prevent further cooking; or run cold water briefly over the florets before drying them in a tea-towel.
Spoon the well-stirred tahini into the yoghurt with the pomegranate molasses and a crushed clove of garlic, add the honey and seasoning, taste and adjust.
Place the cooled florets on a serving plate and dribble over the dressing, then strew with the herbs. Leave for 30 minutes for all the flavours to marry before serving.