Glazed lemon slices
Photography Photography by Vanessa Wu.
INGREDIENTS
8 thin skinned, seedless lemons
500 grams caster sugar
500 ml water
1 punnet of strawberries, hulled and halved
1 cup thick yoghurt 1 cup cream, softly whipped
METHOD
lice the lemons very thinly – easily done using a mandolin – and remove any pips. Place in a bowl and cover with boiling water. Stand for 3 hours.
Combine the sugar and water in a saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 5 minutes. Drain the lemons and add to the syrup. Place a circle of baking paper over the lemons and cover with a small plate. This keeps the lemons submerged in the syrup. Simmer very gently for 50-60 minutes until the lemon rind is translucent and the liquid has reduced to a syrup. Cool then store, covered, in the refrigerator.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.