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Golden Milk

Ingredients:

2 cups of milk
1 tsp of ground tumeric
1/2 tsp of ground cinnamon
1/2 tsp Vanilla Mart Madagascan paste
Pinch of black pepper
2 cardamom cloves

 

Method:

  • Add all of the ingredients to a saucepan over medium heat and bring to a simmer.
  • Simmer for 10 minutes to let the flavours combine.
  • Remove the cardamom cloves and pour into the mugs.
  • Garnish with black pepper and enjoy.

Fig & Vanilla Cocktail

Ingredients:

6 figs, stems removed and halved
100g granulated sugar
120ml water
1 tsp Vanilla Mart Madagascan paste
45ml gin
Tonic or soda water
Ice

 

Method:

To make the syrup:

  • Add the figs, sugar and water to a pan and cook for 2 minutes.
  • Add the vanilla paste and bring to boil. Cook for 5-7 minutes. Allow to cool.
  • Strain to remove fig seeds.
  • Store in an airtight container for up to one week.

To make the cocktail:

  • Add the gin and syrup to a cocktail shaker filled with ice. Shake vigorously and then pour into ice-filled gin glasses.
  • Top with soda water. Garnish with sliced figs and serve immediately.

Scones

Ingredients:

300g self – raising flour
1/2 tsp Vanilla Mart Madagascan paste
75g cold butter, cut into cubes
3 tbsp caster sugar
150ml milk
Beaten egg, to glaze
Pinch of salt
Jam and clotted cream, to serve

 

Method:

  • Preheat the oven to 200°C.
  • Sift the flour into a mixing bowl and add the butter. Rub together until the mixture resembles breadcrumbs.
  • Stir in the sugar and salt. Pour in the milk and vanilla paste and mix to make a soft dough. Avoid over-mixing.
  • Place the rough ball on a work surface that has been lightly dusted with flour.
  • Knead the dough briefly, roll out to 1.5cm thickness and cut into rounds.
  • Transfer to a baking sheet and brush the tops with egg wash.
  • Bake for 10-12 minutes until they are risen and golden brown. Transfer to a cooking rack and leave to cool.
  • Serve with clotted cream and jam and heavily debate which should go first with others.

Waffles

Ingredients:

250g white whole wheat flour
1 tbsp baking powder
1/2 tsp salt
3 eggs
350ml milk
120g melted butter
1 tsp Vanilla Mart Madagascan paste

 

Method:

  • In a small bowl, stir together the dry ingredients (flour, baking powder and salt).
  • In another bowl, mix the remaining ingredients (eggs, milk, butter, vanilla) add the dry ingredients and stir to just combine.
  • Scoop a ladle full of batter onto a hot waffle iron and cook until light brown.
  • Serve warm and top with your favourite fruit.

Coconut Jam Cake

Ingredients:

200g unsalted butter
200g self – raising flour
150g golden caster sugar
50g coconut sugar
4 medium eggs
1/2 Vanilla Mart Madagascan pod
90g desiccated coconut
20g peanut butter
150g raspberry jam

 

Method:

  • Pre-heat the oven to 160°C fan, line a 2lb loaf tin.
  • Beat the butter, caster and coconut sugars.
  • Add the flour, eggs, 70g of the desiccated coconut, vanilla seeds and beat again.
  • Pour into the tin and bake for 50-55 minutes.
  • Once the cake is cool, spread jam on the top and sprinkle the remaining coconut.

Peanut Butter Cups

Ingredients:

For the base:
10g granulated sugar
50g melted butter
80g digestive biscuit in crumbs

Filling:
200g soft cream cheese
40g granulated sugar
1 egg
1 tsp Vanilla Mart Madagascan paste
65g creamy peanut butter

Topping:
50g milk chocolate chips
20g peanut butter
1/2 tbsp vegetable oil

 

Method:

  • Pre-heat the oven to 150°C. Place the biscuits in a sandwich bag and break into crumbs with a rolling pin.
  • Mix in the melted butter and sugar and divide between each cupcake case, pressing down with a spoon.
  • Beat the cream cheese, then add sugar, egg, peanut butter and lastly vanilla paste mix in each cupcake case.
  • Divide between each case, tap on a surface to remove any air bubbles.
  • Bake for 15 minutes.
  • Remove and cool completely in their cases.
  • Place the chocolate chips, oil and peanut butter in a bowl and melt in the microwave in short 30 second bursts.
  • Divide between each cupcake case and leave in the fridge to set.

School Cake

Ingredients:

280g butter
280g caster sugar
5 eggs
1/2 tsp Vanilla Mart Madagascan pod
280g self – raising flour
330g icing sugar
3 – 4 tbsp boiling water
Sprinkles to decorate

 

Method:

  • Pre-heat the oven to 160°C fan and line a 19″ x 12″ baking tray.
  • Cream together the butter and caster sugar until light and fluffy.
  • Add each egg one at a time, incorporating after adding each one.
  • Add the seeds from the vanilla pod, sift in the flour and fold.
  • Transfer to your tin and bake for 30-40 minutes until risen, golden.
  • Leave the cake to cool for a few minutes in the tin, then transfer to a wire rack and leave to cool completely.
  • Mix the icing sugar and a couple of tablespoons of water, adding a little at a time until you have a thick consistency.
  • Pour the icing onto your cake and finish off with sprinkles.

Carrot Cake

Ingredients:

For cake:
175ml vegetable oil
175g light muscovado sugar
3 eggs, beaten
140g grated carrot
1 orange zest
175g self – raising flour
1 tsp Vanilla Mart Madagascan paste
1 tsp ground cinnamon
1 tsp bicarbonate of soda
1/2 grated nutmeg

For frosting:
1 tsp Vanilla Mart Madagascan paste
300g icing sugar
100g cream cheese

 

Method:

  • Heat the oven to 160°C fan and oil and line a tray tin.
  • Tip the sugar, oil, vanilla and eggs into a big mixing bowl and lightly mix.
  • Stir in the carrots and orange zest.
  • Stir in the flour, bicarbonate of soda, cinnamon and nutmeg in the bowl.
  • Mix everything together then pour into the prepared tin and bake for 30-35 minutes.
  • Meanwhile beat the icing sugar, cream cheese and vanilla.
  • Once cooled, cut into small circles using a cookie cutter.
  • Pipe or spoon the frosting on each cake and top with carrot cake crumbs.

Eton Mess

Ingredients:

For the meringues:
2 large egg whites
Seeds from 1/2 Vanilla Mart Madagascan vanilla pod or 1/2 tsp Vanilla Mart Madagascan vanilla paste
120g caster sugar

600g strawberries, hulled
2 tbsp icing sugar
600ml double cream

 

Method:

  • Preheat your oven to 100°C Fan and line a baking sheet.
  • Beat the egg whites until stiff peaks form.
  • Whisk in the caster sugar, one tablespoon at a time, until the mixture is really thick, glossy and will hold in a stiff peak.
  • Whisk the vanilla.
  • Place 5 dollops of the meringue on the baking sheet and bake for an hour, or until the meringues peel away from the paper.
  • Once cool, crumble and set aside.
  • Place 150g of the strawberries into a blender with 1/2 tablespoon of icing sugar and pulse to form a smooth puree.
  • Quarter the remaining strawberries.
  • Whip the double cream and remaining icing sugar together until soft peaks.
  • Place the cream in a glass, add the puree, cut strawberries and top with crushed meringue. Repeat. Serve.

Secret Trick for Eton Mess:

  • Once assembled serve and eat the mess straight away – the meringue will soften and become chewy rather than crisp if left sitting in the cream.
  • It’s important to use a clean bowl when making meringues as any grease will prevent the egg whites from forming stiff peaks.

French Toast

Ingredients:

2 medium eggs
80ml milk
40ml double cream
1 tbsp Vanilla Mart Madagascan paste
1/2 tsp cinnamon
4 slices of brioche bread
2 tbsp vegetable oil
Icing sugar to dust
Fresh berries
Maple syrup (optional)

 

Method:

  • Whisk together the eggs, milk, cream, vanilla and cinnamon.
  • Soak the brioche slices in the mixture for 2 minutes then turn over and soak for a further 2 minutes.
  • Heat a tablespoon of oil in a frying pan and fry the brioche slices each side until golden and crisp.
  • Serve dusted in icing sugar, scattered with fresh berries with a drizzle of maple syrup.

Vanilla Hot Chocolate

Ingredients:

250ml milk
1/2 Vanilla Mart Madagascan pod
25g dark chocolate
Marshmallows
1/2 tsp cinnamon

 

Method:

  • In a saucepan, heat the milk until hot, but not boiling.
  • When ready to make the hot chocolate, remove the vanilla pods, heat the milk until hot and add the chocolate.
  • Whisk until the mixture is smooth and the chocolate is melted.
  • Pour into your favourite mug and top with marshmallows.

Squares

Ingredients:

150g rice crispies
100g unsalted butter
100g mini pink and white marshmallows
300g Biscoff spread
1 tsp Vanilla Mart paste

 

Method:

  • Grease and line a 21cm square tin with nonstick baking paper.
  • In a large pan, melt the butter, marshmallows and 100g of Biscoff over a low heat, until the mixture is fully melted and combined.
  • Stir in the rice crispies and the vanilla paste, mix until they’re completely coated. Turn out into the lined tin and smooth the top to make it flat.
  • Melt the remaining Biscoff spread in a heatproof bowl set over a pan of simmering water, stirring, until completely melted and smooth.
  • Pour the melted Biscoff over the top, spread evenly and leave to set. Once set, cut into snack sized squares to serve.

Shortbread

Ingredients:

200g dairy-free butter
1tsp Vanilla Mart paste
100g caster sugar
300g plain flour

 

Method:

  • Cream the butter, sugar and vanilla together. Stir in the flour and mix into a dough. Wrap in cling film and chill in the fridge for 30 minutes to firm up.
  • Preheat the oven to 160°C.
  • Line a baking tray with parchment paper.
  • Roll out to 1/2 cm thickness and cut into round shapes. Place on the baking sheet.
  • Sprinkle with a little sugar and bake for 15 minutes or until golden brown at the edges.
  • Leave to cool for at least 10 minutes on a wire rack.
  • Enjoy with a cup of tea.

Red Velvet

Ingredients:

250g icing sugar
80g unsalted butter
25ml whole milk
1/2 tsp Vanilla Mart Madagascan paste

 

Method:

  • Beat the icing sugar and butter together until the mixture comes together.
  • Combine the milk and vanilla paste and add to the buttercream.
  • Continue beating until the frosting is light and fluffy, around 5 minutes.

Secret Trick:

  • Make sure your butter is at room temperature before beating it.
  • Butter should be malleable without being melted or greasy.

Poached Pear

Ingredients:

1 Madagascan Vanilla Mart pod
1 bottle red wine
1 cinnamon stick
220g caster sugar
Fresh sprigs of thyme
6 pears peeled, keep whole on stalk

 

Method:

  • Add the vanilla seeds, wine, sugar, cinnamon and thyme to a large saucepan.
  • Cut the vanilla pod into three strips and add to pan.
  • Lower in the pears. Poach for 20-30 mins, making sure they are covered in the wine.
  • Remove the pears from the saucepan, then boil the liquid to reduce, so that it’s syrupy and thick.
  • Serve each pear with the cooled syrup, a strip of vanilla and cream.

Secret Trick:

  • Short for time? Prepare your poached pears up to 2 days ahead and chill.
  • Check if your pears are cooked by piercing them with a cocktail stick. If done, they should be tender.

Pancakes

Ingredients:

200g plain flour
50g caster sugar
2 tsp baking powder
2 tsp Vanilla Mart Madagascan paste
50g butter
2 eggs
240ml milk
Fresh berries and maple syrup to serve

 

Method:

  • Sift the flour, sugar and baking powder in a large bowl.
  • Melt the butter in the microwave then add vanilla paste, eggs and milk to your butter mixture and stir to combine.
  • Add the wet mixture to the dry mixture and gently fold through until nice and thick.
  • Heat a small frying pan on a medium-low heat and add a little butter to the pan.
  • Pour over three heaped tablespoons of the batter.
  • Heat until golden brown and then flip.
  • Repeat with remaining pancake batter.
  • Serve with maple syrup and fresh raspberries.

Secret Trick for fluffy pancakes:

  • Avoid over-mixing the batter. When you add the wet ingredients to the dry ingredients, stir until just combined, not more. This will guarantee fluffier pancakes.

Mini Vic Sponge

Ingredients:

150g caster sugar
150g unsalted butter, softened
150g self-raising flour
2 eggs
1 tbsp milk
1 tsp Vanilla Mart Madagascan paste
125 ml double cream
2 tbsp icing sugar
6 tbsp raspberry jam

 

Method:

  • Heat the oven to 180°C/160°C fan and grease the mini tins with butter.
  • Beat the butter and caster sugar together until pale and fluffy.
  • Whisk in the eggs, one at a time.
  • Add the milk, vanilla paste, flour and a pinch of salt, then beat again until smooth.
  • Divide the batter evenly between the mini tins and level with a teaspoon.
  • Bake for 15 minutes until golden-brown.
  • Leave the mini cakes to cool and meanwhile whip the cream to soft peaks.
  • Cut each cake in half horizontally.
  • Spread the jam on the bottom half of each cake, then the cream. Finish each cake off by lightly sifting icing sugar over the tops.
  • Serve with tea.

Lemon Muffins

Ingredients:

2 large eggs
3 unwaxed lemons, zest of all, juice of 1
125g golden caster sugar
75g buttermilk
125ml vegetable oil
1/2 tsp Vanilla Mart Madagascan paste
225g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
sugar crystals – optional

 

Method:

  • Preheat the oven to 200°C and line a muffin ray with muffin cases.
  • Whisk the eggs, lemon zest and sugar.
  • Combine the buttermilk, oil, lemon juice and vanilla paste, then pour into the egg mixture, whisking continuously.
  • Combine the baking powder, bicarbonate of soda, flour and salt, then sift into the wet mixture.
  • Whisk lightly to make a smooth batter.
  • Divide batter between the muffin cases and sprinkle the top of the muffins with sugar crystals.
  • Bake for 15-20 minutes, until golden.

Lemon & Vanilla Shortbread

Ingredients:

175g unsalted butter, soft
175g plain flour
pinch of salt
2 tbsp lemon zest
1/2 of the seeds from Vanilla Mart Madagascan vanilla pod
70g icing sugar
1-2 tbsp Vanilla Mart vanilla sugar, for topping

 

Method:

  • Beat the butter, vanilla seeds, sugar and the lemon zest in a bowl.
  • Mix until smooth.
  • Add the flour and salt slowly until the dough comes together.
  • Place dough onto a piece of parchment paper. Cover with another sheet of parchment and roll out to 1/4-inch thick.
  • Refrigerate for 1 hour, or until firm.
  • Preheat oven to 160°C.
  • Use a cookie cutter to cut out rounds and transfer onto the parchment paper.
  • Sprinkle the vanilla sugar on each biscuit and bake for 12-14 minutes, or until the edges are golden brown.

Hot Cross Buns

Ingredients for dough:

300ml milk
50g butter
1 Vanilla Mart Madagascan pod
1 tsp salt
500g strong bread flour
75g caster sugar
1 tbsp vegetable oil
7g easy blend yeast
1 egg, beaten
75g sultanas
30g mixed peel
zest of 1 orange
1 apple, finely chopped
1 1/2 tsp ground cinnamon
1 tbsp mixed spice

Ingredients for topping:

70g plain flour
Water
2 tbsp golden syrup

 

Method:

  • Bring the milk to boil, remove from the heat and add butter.
  • Pour flour, salt, caster sugar, seeds from vanilla pods, yeast into a bowl. Make a well in the centre and pour in the milk and butter mixture, then the egg.
  • Mix well, until you have a sticky dough.
  • Knead on a lightly floured surface and place the dough in a lightly oiled bowl.
  • Cover with oiled cling film and leave to rise in a warm place for 1 hour.
  • Tip in the sultanas, peel, zest, apple and cinnamon and knead into the dough.
  • Cover with oiled cling film and leave to rise for 1 hour.
  • Divide the dough into even balls, roll each into a smooth ball and arrange on baking trays lined with parchment.
  • Cover with a tea towel, then prove again for 1 hour more.
  • Heat oven to 200°C fan.
  • Mix the plain flour with 4-5 tablespoon of water to make the paste for the cross.
  • Pipe crosses along each row of buns and bake for 20 minutes.
  • Melt the golden syrup in a pan and brush the buns while still warm before setting aside to cool.

Fortune Cookies

Ingredients:

2 egg whites
1 tsp Vanilla Mart Madagascan paste
60g plain flour
100g caster sugar
1 pinch salt
3 tbsp cold water
1 tsp cornflour

 

Method:

  • Preheat the oven to 180°C/160°C fan.
  • Add the egg whites and vanilla paste to a medium bowl and use a whisk with an electric hand whisk until frothy, about 30 seconds.
  • Sift in the flour, cornflour, sugar, and salt and gently incorporate into the batter until paste-like.
  • Add the water, 1 tablespoon at a time, until the batter is smooth.
  • Place 1 tablespoon of batter onto a baking sheet and spread into a 3-inch circle.
  • Repeat until batter has finished and bake for 8 minutes, until the edges are golden brown.
  • Add a fortune in the middle of a cookie and then fold it in half, and place the flat side on the lip of a cup, folding the edges down into a fortune cookie shape.
  • Cut each cake in half horizontally.
  • Spread the jam on the bottom half of each cake, then the cream. Finish each cake off by lightly sifting icing sugar over the tops.
  • Serve with tea.

Easter Fudge

Ingredients for dough:

1 tin condensed milk
400g white chocolate, chopped
50g unsalted butter
2 tsp Vanilla Mart Madagascan paste
1 cup mini eggs
Sprinkles (optional)

 

Method:

  • Line a baking tin with baking paper.
  • Combine the condensed milk, butter and white chocolate in a large saucepan and heat over a medium heat, stirring constantly.
  • Add the vanilla, sprinkles and 3/4 of the mini eggs. Stir to combine.
  • Pour into your tin and scatter the remaining eggs over the top.
  • Chill in the refrigerator for a few hours or overnight until firm.
  • Cut into pieces and serve.

Choc Chip Muffins

Ingredients for dough:

300g self-raising flour
1 tsp baking powder
50g cold unsalted butter cubed
80g caster sugar
150g chocolate chips
2 beaten eggs, at room temperature
225ml milk, at room temperature
1 tsp Vanilla Mart Madagascan paste
1/2 tsp salt
1 tsp ground cinnamon

 

Method:

  • Preheat the oven to 200°C
  • Whisk the flour, baking powder, salt, and cinnamon, together in a large bowl.
  • Rub in the butter until the mixture is like breadcrumbs. Stir in the sugar and the chocolate chips.
  • In a separate bowl mix the eggs, milk and vanilla paste together.
  • Pour the mixture into the dry ingredients and mix briefly. Use a whisk to rid any large lumps of flour, if needed. Avoid over-mixing.
  • Spoon the batter into the muffin cases and bake at 200°C for 5 minutes, then reduce the oven temperature to 170°C and continue to bake for 25 minutes until golden brown and firm to touch.

Secret Trick for muffin tops:

  • Fill your muffin tins all the way to the top. This and the initial high oven temperature will lift the muffin top up quickly and create a tall crust.

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