Vanilla Bean Recipes

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KATOKE GOOD FOOD RECIPES

made from

VANILLA BEAN IN SUPPORT OF THE

B Y M A R T I N C O S TA N Z O

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GOOD FOOD RECIPES

KATOKE foreword The recipe book is in dedication to the fundrasing efforts and support of Katoke Trust, an organisation that raises money and awareness for an area in Tanzania called Katoke.

Katoke is a small village located in the north-western region of Tanzania, by the shores of Lake Victoria. Tanzania is very poor, by any international comparison. Most people around Katoke survive by subsistence farming.

The villages are far away from commercial and tourist areas. Tanzania is the second poorest country in the world and currently only 8% of students complete primary schooling.

In the fight to see improved conditions in Tanzania, vanilla as a cash crop has greatly helped the people of Katoke financially and emotionally.

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KATOKE GOOD FOOD RECIPES

B Y M A R T I N C O S TA N Z O

contents

8

vanilla bean & choc cup cakes

14

vanilla ice cream and biscotti

4 6 8 10 12 14 16 18

18

vanilla & chocolate mousse cake

history of vanilla bean seared scallops with vanilla sauce vanilla bean & choc cup cakes vanilla bean tiramisu dessert vanilla cheese cake vanilla ice cream with biscotti creme caramel vanilla & chocolate mousse cake

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GOOD FOOD RECIPES

KATOKE

history of vanilla Since everyone loves vanilla, we should all know where it comes from and how it is made, right? Well, in case you are like most people (you're not quite sure), here is a little history on the origin and evolution of what has become today’s vanilla.

Vanilla, the (really) early years It is the ancient Totonaco Indians of Mexico who were the first keepers of the secrets of vanilla. When they were defeated by the Aztecs, they were demanded to relinquish their exotic fruit of the Tlilxochitl vine, vanilla pods.

When, in turn, the Aztecs were defeated by the conquering Spaniard, Hernando Cortez, he returned to Spain with the precious plunder - vanilla beans which were combined with cacao to make an unusual and pleasing drink. For eighty years, this special beverage was only enjoyed by the nobility and the very rich. Then, in 1602, Hugh Morgan, apothecary to Queen Elizabeth I, suggested that vanilla could be used as a flavouring all by itself, and the versatility of the exotic bean was finally uncovered.

Today's vanilla we all know and love Today, vanilla beans are grown in four main areas of the world. Each region produces vanilla beans with distinctive characteristics and attributes.

Madagascar, an island off the east coast of Africa, is the largest producer of

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vanilla beans in the world and the ensuing vanilla is known as Madagascar Bourbon vanilla. The term Bourbon applies to beans grown on the Bourbon Islands - Madagascar, Comoro, Seychelle and Reunion.

Vanilla, with its wide range of flavour profiles, can be applied to a vast array of products. It is one of the most widely used flavours in the world, particularly in ice cream. It finds its way into sauces in Mexico and cookies in Sweden. Vanilla flavours fruits in Polynesia and perfumes colognes in Paris.

scraping beans from vanilla bean When using the vanilla bean in recipes provided, you need to know how to cut the bean properly in order to obtain all the seeds produced in the pod.

The entire bean is filled with flavour and, in fact, the pod has more flavour than the seeds. You can cut the bean and use a portion at a time or you can use the whole bean, depending on the depth of flavor you wish.

To cut open a bean, lay it flat on a cutting surface. Holding one end of the bean to the surface, carefully slice the bean open lengthwise. When you separate the bean, thousands of tiny seeds are exposed. This step shows why it is technically a seedpod rather than a bean. By cutting the bean open before placing it in a liquid, more of the surface of the bean is exposed, and the greater the flavouring properties. You can scrape the seeds from the pod before removing the bean if you choose. •

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KATOKE

ANITA

seared scallops with vanilla sauce 1/2 pound sea scallops

Melt butter in a 12-inch frying pan. Add

1/2 cup butter

scallops and cook until just done, about one

1 cup cream

minute per side. Remove from pan and keep

2 tablespoons onion, minced

warm. Add onion and garlic to the pan and

1 clove of garlic, minced

sautĂŠ 2 minutes. Add cream and vanilla.

1/2 teaspoon Pure Vanilla Bean Extract

Cook and stir over medium heat until

2 potatoes finely sliced

slightly thickened. Add scallops back to the

finely chopped parsley for garnish

pan and stir.

Serve over a bed of baby green salad atop thinly sliced potatoes. Sprinkle with fresh chopped parsley. Serves 2.

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Serves 2

scallops

ONE PERSON CAN MAKE AN IMPACT. katoke good food //7

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Serves 4

cup cakes

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KATOKE

ORPHAN FROM KYAMPISI

vanilla bean & choc cup cakes 2 cups cake flour

fitted with the paddle attachment and beat

2 teaspoons baking powder

on medium-high speed until light in color,

2 teaspoons kosher salt

about 3 minutes. Add sugar and vanilla

12 tablespoons unsalted butter (11/2 sticks)

seeds and continue beating until mixture is

1

airy, about 3 minutes.

1/2

cups granulated sugar

1 vanilla bean, split lengthwise and

Scrape down the paddle and the sides of

scraped, seeds reserved

the bowl, turn the mixer to medium speed,

25g (1oz) cocoa powder, sieved

and add egg whites one at a time, beating

2 large egg whites, at room temperature

well after each addition. Then add eggs one

2 large eggs, at room temperature

at a time, beating well after each addition.

3/4 cup whole milk, at room temperature Blue Frosting

Add milk and mix until combined (the mixture will look curdled, but it’s not).

Scrape down the sides of the bowl. Reduce

Heat the oven to 350°F and arrange a rack

speed to low, add flour mixture, and mix

in the middle. Line 2 (12-well) muffin pans

until just combined. Fill the muffin wells

with paper liners. Alternatively, coat the

about halfway, and bake cupcakes until

wells with butter; set aside.

golden brown, (18 minutes). Set the pans on

Combine flour, baking powder, and salt in a medium bowl and whisk.

Place butter in the bowl of a stand mixer

a wire rack and let cool for 5 minutes.

Remove cupcakes from the pans and let cool completely before frosting. katoke good food //9

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KATOKE

JUMA BASIGA

vanilla bean tiramisu dessert 2 tablespoons unsalted butter, melted

heat and stirring in the flour, cook for 4

1/4 cup granulated sugar for souffle dish

minutes, stirring constantly.

1 vanilla bean, split lengthwise

Remove vanilla bean from milk and

1/4 cup granulated sugar

scrape the remaining seeds from the pod

2 cups milk

with a spoon; discard bean. Slowly add

1/3 cup all-purpose flour

some of the milk to the roux, stirring to

1

1/2

tablespoons unsalted butter

6 large eggs, separated 2 ounces unsweetened chocolate 1 tablespoon chocolate liqueur

make a smooth paste. Continue stirring in the remaining milk. Remove from heat.

When the mixture has cooled slightly, beat in 4 egg yolks, one at a time, until batter is smooth and glossy.

Preheat the oven to 350 degrees F. Brush 4 to

In a standing mixer, whip the egg whites

6 individual souffle dishes (or a 7-cup souffle

until stiff, but not dry. Beat 1/3 of the whites

dish) well with melted butter. Put the sugar

into the base until fully incorporated.

inside one dish and toss to coat, then tip the

Carefully fold in the > remaining whites.

excess sugar into the next dish and repeat.

Fill the prepared ramekins/dish and

Place the dishes in the refrigerator to chill.

place in the water bath. Bake for 35 - 40

Bring milk, sugar and vanilla bean to a boil. Remove from heat. In another pan make a roux by melting butter over medium 10 // vanilla bean recipes

minutes.

Serve immediately with a vanilla sauce or fruit coulis.

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Serves 8

tiramisu Preparation time: 15 min

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Serves 8

cheese cake Preparation time: 10 mins Cooking time: 2 hrs

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KATOKE

MARY-ANNE WILSON

vanilla cheese cake 340g digestive biscuits

Put crushed biscuits in a bowl with melted

170g butter

butter or margarine. When completely

600g cream cheese

mixed, press into a spring based, loose-

3 drops extract of vanilla

bottomed tin.

(or vanilla bean)

Put cream cheese and Mascarpone in a

500g mascarpone

large bowl and beat until smooth, then add

3 dessert spoons icing sugar

icing sugar and vanilla and beat again.

Transfer mixture into the tin.

Cover with cling film and put into the refrigerator for at least 2 hours.

Remove from the tin and decorate with fresh fruit.

This delicious cheesecake is best served with a selection of fresh fruit, I like raspberries and cherries.

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KATOKE

OREN MTAFUNGWA

vanilla ice cream with biscotti 4 cups half-and-half

from forming while cooling. Cool the

1 cup granulated sugar

mixture completely. Process the mixture

1/2 vanilla bean, split in half and scraped

according the ice cream machines

6 egg yolks

instructions.

This should take approximately 25 to 35

In a saucepan, over medium heat, combine

minutes. Serve as is for soft serve or freeze

the half-and-half, sugar, and vanilla bean

for another 3 to 4 hours to allow the ice

with pulp. Bring to a simmer. In a small

cream to harden.

mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks and whisk until smooth. Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes or until the mixture coats the back of a spoon.

Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin

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Add biscotti of your choice to garnish.

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Serves 4

ice cream

ONE STEP CAN START A JOURNEY. katoke good food //15

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Serves 6

creme caramel 16 // vanilla bean recipes

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KATOKE

creme caramel 2 cups heavy cream 1 cup milk 1/2 vanilla bean or 1 tsp. vanilla extract 1 cup sugar 3 egg yolks 2 eggs RAMADHANI KAMUGISHA

Pinch salt For the caramel: 1/2 cup sugar For the custard:

caramelization. Once the sugar has started

Heat the oven to 325째F. Heat the cream and

to caramelize, watch it carefully. It takes

milk in a medium saucepan over medium

just seconds for caramel to go from great

heat until scalded (you'll see small bubbles

to burnt.

on the sides of the pan). Split the vanilla

When the caramel is an even dark

bean in half, if using, and scrape the seeds

brown, carefully pour it into the ramekins.

into the cream. Meanwhile, in a medium

Caramel at this stage is over 300째F, so be

bowl, slowly whisk 1/2 cup of the sugar into

extremely careful when handling it. Divide

the egg yolks and eggs. Slowly whisk the hot

it evenly so that each ramekin is covered

cream/milk into the sugar/yolk mixture.

with a thin layer of dark brown caramel.

Strain the mixture through a fine sieve into

To bake:

a pitcher or measuring cup. Stir in the salt

Pour the custard into the caramel-lined

and vanilla extract, if using.

ramekins, fill the baking dish with water to

For the caramel:

and cover the dish with foil. Bake until just

Arrange six 6-oz. ramekins in a baking dish

set, 25 to 50 min. Baking time will depend

with deep sides and set aside. Put remaining

on the thickness and depth of your

1/2 cup sugar in a clean saucepan. Carefully

ramekins and baking dish. Carefully remove

add just enough water to dissolve the sugar,

the baking dish from the oven and let the

and set the pot over high heat.

ramekins cool in the water bath. Remove,

come halfway up the sides of the ramekins

After a few minutes, the mixture will come to a furious boil; several minutes later, as more water evaporates, it will boil

cover with plastic wrap and refrigerate at least 2 hours or up to 2 days.

Run a thin knife around the edge of the

more viscously, and finally it will start to

custard and invert onto a dessert plate,

color. Swirl the pan around to even out the

scraping any caramel from the ramekin.

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KATOKE

ERNESTI MUHANGWA

vanilla & chocolate mousse cake 2 cups chilled heavy cream

thermometer. Pour custard through a fine-

4 large egg yolks

mesh sieve into a bowl and stir in vanilla.

3 tablespoons sugar

Melt chocolate in a double boiler or a

2 tablespoons vanilla bean extract

metal bowl set over a pan of simmering

7 oz fine-quality bittersweet chocolate

water (or in a glass bowl in a microwave at

(not unsweetened), chopped

50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate

Garnish: lightly sweetened whipped cream

until smooth, then cool.

Beat remaining 1 1/4 cups cream in a

Special equipment: an instant-read

bowl with an electric mixer until it just

thermometer

holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten,

Heat 3/4 cup cream in a 1-quart heavy

then fold in remaining cream gently but

saucepan until hot. Whisk together yolks,

thoroughly.

sugar, and a pinch of salt in a metal bowl

Spoon mousse into 8 (6-ounce)

until combined well, then add hot cream

stemmed glasses or ramekins and chill,

in a slow stream, whisking until combined.

covered, at least 6 hours. Let stand at

Transfer mixture to saucepan and cook

room temperature about 20 minutes

over moderately low heat, stirring

before serving.

constantly, until it registers 160째F on 18 // vanilla bean recipes

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Serves 4

mousse cake Mousse can be chilled up to 1 day.

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KATOKE GOOD FOOD RECIPES

The children of poverty stricken Tanzania and the Katoke Trust would like to extend a warm and special thank you for your support and generosity.

ONE PERSON CAN MAKE AN IMPACT, ONE DECISION CAN BRING CHANGE, ONE STEP CAN START A JOURNEY…

To order more copies of the Katoke Good Food Recipes email events@katoketrust.com.au web: www.katoketrust.com

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