I have quite a few cookbooks that focus on one ingredient and they can be quite handy and offer inspiration as much as a reminder to not over look those certain ingredients. This cookbook wants to re-establish vanilla and showcase it's true versatility in baking and cooking. Yes, cooking! I was quite intrigued by the savoury recipes in this book. Now a days vanilla is more common and often comes to reference something ordinary or bland. Which is unfortunate because the aroma of vanilla itself may evoke memories of comfort and joy with just one hint. Probably because of this double edge sword, so to speak, the author wanted to bring about a more flavourful palate association with vanilla. Which this cookbook does. There are some fabulous recipes to try and be enjoyed.
This is a lovely cookbook that anyone who will appreciate and revel in the comfort of vanilla, a pantry staple. Beautiful full page matte photographs. Great chapters with helpful hints, information and historic facts sandwiched throughout the book, which anyone may appreciate.
As soon as I saw Elderflower I had to share this recipe. It simply sounds divine.
Elderflower & Almond Cake
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Serves 12
80 g (2/3 cup) self-raising/self rising flour
1 teaspoon baking powder
170 g (1 1/4 cups) ground almonds/almond meal
225g (2 sticks) softened butter
240g (1 cup plus 3 tablespoons) golden caster sugar/raw cane sugar
finely grated zest of 1 lemon
4 eggs, lightly beaten
160ml (2/3 cup) elderflower cordial (use the sort that needs diluting about 1:10)
freshly squeezed juice of 1 lemon
150ml (2/3 cup) mascarpone
150ml (2/3 cup) double/heavy cream
1 teaspoon vanilla paste, or 1 vanilla pod/bean, seeds only
a handful of chopped pistachios
a 23cm/9 inch springform cake pan, greased and base lined with baking paper
Pre heat oven too 180ºC (350ºF) Gas 4.
Mix together the flour, baking powder, and almonds. In a separate bowl, cream the butter, 225g/1cup plus 2 tablespoons sugar and lemon zest until fluffy. Gradually beat in the eggs, one at a time, making sure that each one is incorporated before adding the next. Quickly beat in the flour mixture, then spoon into the prepared pan and smooth the top. Bake for 40 - 45 minutes, or until risen and golden.
While the cake is baking, combine 100ml/scant 1/2 cup of the elderflower cordial with the lemon juice and remaining sugar. Remove the cake from the oven, then prick it all over and sprinkle the syrup over the surface, guiding the liquid towards the holes. Leave to cool in the pan, then remove.
Put the mascarpone in a bowl with the remaining elderflower cordial and whisk until smooth. Add the cream and vanilla paste or seeds and whisk again to make a softly spreadable icing/frosting. Spread the icing/frosting over the top of the cooled cake and scatter with the chopped pistachios
And there was this savoury recipe great for breakfast or brunch and dinner.
Sweet Potato Pancakes with Cinnamon and Vanilla
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Serves 4 - 6
300 g/10oz. sweet potato, peeled and chopped
125g (1 cup) plain/all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
3 - 4 teaspoons caster/superfine sugar
1 tablespoon vanilla extract
125ml (1/2 cup) of milk
1 beaten egg
1 tablespoon butter, melted and slightly cooled
vegetable or groundnut oil, for frying
yogurt, stewed apples and maple syrup, or vanilla ice cream, to serve.
Bring a pan of water ti the boil and steam the sweet potatoes until tender, then drain and leave to cool. Meanwhile, sift the flour, baking powder and cinnamon into a large mixing bowl. Stir in the sugar. Add the vanilla extract to the milk and egg, along with the melted butter.
Gradually add the wet ingredients to the dry., combining it all together with a fork. The batter can be made up to 24 hours in advance and stored in the fridge in a bowl, covered, if you like.
Before cooking, mash the sweet potatoes, then stir them through the batter until well combined. Melt a little oil in a non-stick frying pan/skillet over fairly high heat. Once hot, carefully add heaped tablespoons of the batter. Gently fry until golden brown on both sides, turning them with a spatula.
Serve stacked with yogurt, stewed apple and maple syrup, either for a hearty breakfast that kids will love, or with vanilla ice cream for dessert.
Vanilla Facts:
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- The Totonac people of Mexico considered vanilla as a gift from the Gods.
- The Aztec's combine chocolate and vanilla together which seduced the Spanish conquer Hernan Cortés. He is credited with introducing chocolate and vanilla to Europe in the 1520's .
- The first written reference to the word vanilla appeared in an Amsterdam publication by William Piso in 1658.
- In 1601, when it was declared by Hugh Morgan, apothecary to Queen Elizabeth I, declared that vanilla should be used as flavour, she insisted that vanilla be used in practically everything she ate.
- By the 18th century vanilla was so popular in France that it became a commodity grown in French colonies.
- It was the The Marquis of Blandford, later the 5th Duke of Marlborough, that imported vanilla to Britain in the late 18th century.
- Vanilla is now grown in Madagascar, the Philippines, Indonesia, India, Tahiti, the West Indies, and also many countries within Africa.
- Vanilla is the second most expensive spice after saffron.
- Vanilla is now grown in Madagascar, the Philippines, Indonesia, India, Tahiti, the West Indies, and also many countries within Africa.
- Vanilla is the second most expensive spice after saffron.
Hope everyone is having a good week so far. - JD