Chocolate 'Ice Cream'
mix agar agar with the sugar and soya milk in a pan and almost bring to the boil stirring all the time over a low heat. remove from the heat and add either the vanilla pod or essence. freeze in ice compartement for 1 hour take out and beat ... [... more]
International Vegetarian Union |
Honey, Apple And Lime Cake
Melt the 50g of butter in a frying pan, add the apples cook for 5 minutes turning frequently until light golden. Add the honey, lime juice, vanilla pod and brandy and cook for further 2 minutes. Cover and allow to sit for 3 hours. Preheat the ... [... more]
Australian Womens Weekly |
Pear Tart Tatin - MARK STONE
In an oven-proof saucepan, combine the butter and sugar. Add the cinnamon powder and stir in. Scrape off the vanilla from the pod and add it to the mixture, then place the cinnamon stick and the vanilla pod to form a cross. Peel and de-core the ... [... more]
Australian Womens Weekly |
Galaktoboureko - Greek Custard Pies
Place custard powder, semolina and sugar in a medium sized saucepan. Gradually add enough milk to make a paste. Place over medium heat and whisk in remaining milk. Split the vanilla pod and scrape in the seeds, reserving the pod. Bring to the ... [... more]
Australian Womens Weekly |
Custard
Scald milk with vanilla pod and lemon peel in a medium saucepan. Remove from heat; allow to infuse 15 minutes. Meanwhile, whisk eggs, cornflour and sugar together in a large bowl. Strain milk mixture over egg mixture, beat lightly to combine and ... [... more]
Australian Womens Weekly |
Rhubarb tiramisu
Poach the rhubarb in water, 1/4 bottle Marsala, half the orange juice, vanilla pod and half a cup of brown sugar. Add the blueberries in when the rhubarb is half cooked. Thin out the mascarpone with some of the cream and mix to a custard - like ... [... more]
Australian Womens Weekly |
Cream Pots
This recipe makes a classic gently fragranced vanilla cream pot - for a stronger flavour, you may want to add a vanilla pod or some vanilla extract to the scalding cream. INGREDIENTS Scald cream in medium saucepan until just about to boil, (with ... [... more]
Australian Womens Weekly |
Créme Catalan
Preheat oven to 160°C. Have on hand a 1 1/2 litre capacity ceramic dish Place cream, milk, vanilla pod, rind, cardamom and cinnamon in a medium saucepan. Gently bring to the boil. Remove from heat and set aside to infuse. Place sugar and water in ... [... more]
Australian Womens Weekly |
Creme Brulee
Preheat oven to 160 & degC; or 140 & degC; fan-forced. Put kettle on to boil. Combine cream and vanilla pod in a medium saucepan. Bring just to a boil, before removing from the heat. Meanwhile, beat yolks and sugar together in large bowl until ... [... more]
Australian Womens Weekly |
Poached Pears with Chocolate Chantilly - TONY GIBSON, '4 ...
Bring the stock syrup to the boil with the scraped vanilla pod. Bring back to a simmer and cook for 5 minutes, remove from the heat and cool in the syrup. Chop the chocolate and place in the mixing bowl of the 'kitchen aid', or electric mixer, ... [... more]
Australian Womens Weekly |
Pear & Vanilla Pudding - SEAN CONNOLLY (ASTRAL, STAR CITY)
Split the vanilla pod, scrape out the fine seeds and place in large steel bowl. Add the sugar and eggs and whisk to rich froth. Whisk in sifted flour, sour cream and cream then whisk for a further two minutes. Place the pear in the centre of the ... [... more]
Australian Womens Weekly |
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