B A K I N G , D E C O R AT I N G & I D E A S
For the Christmas table
DEC 2013
Fair & Sustainable Vanilla
Win a Queen prize pack or Breville Mixer
Welcome Welcome to our very first edition of Queen Pantry. In these pages, you’ll find an abundance of recipes, ideas and tips for the festive season. From traditional Christmas table fare to beautiful baked gifts, this magazine is all about firing your imagination! We hope you’ll be inspired to bake, decorate and share wonderful, creative time together in the kitchen. Queen Pantry has been developed just for you. If you’d like to contribute to future editions, we welcome your suggestions and recipes. Simply like us on Facebook and share your ideas, or email admin@queen.com.au. A very Merry Christmas from Queen Fine Foods. Enjoy!
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For the Christmas table Delightful and tasty recipes for your table this Christmas.
Contents
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For your pantry For a chance to win, tell us how you’d use one of our great new products!
16
About our vanilla
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Oldie but a goodie
Our work in Tonga to rehabilitate the local vanilla industry.
Revisit classic recipes for some home cooked memories.
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For the Christmas table Delightful and tasty recipes for your table this Christmas.
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Last minute saviour
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Baking with the kids
Quick recipes to save the day.
Spend time with the kids with fun recipes you can play with.
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Get in touch Explore our tips and recipes on our website and find us on Facebook.
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Ideas for gifts Edible gift ideas.
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Something for dinner
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6 ways with...
Savoury meal ideas using Queen Vanilla from the grinder.
Six different Jel-it-in recipes.
Next issue Easter Special
Finest Organic Vanilla Since 1897 Queen’s commitment to unsurpassed quality and true care of the vanilla industry has earned its reputation as one of the world’s finest organic vanilla producers. Queen’s natural vanilla products are the culmination of a century old recipe to extract the rich, distinctive flavour of carefully selected organic vanilla beans, sourced from the Bourbon region (Madagascar, Comores and Reunion Islands, Seychelles), Indonesia and the South Pacific. Queen uses only the best vanilla — cured and ready for use with nothing artificial added. Use our organic vanilla in your desserts, drinks, sauces and custards.
It’s the natural choice. www.queen.com.au
For your
Pantry Choc Trio Flavoured Writing Icing Add a tasty flourish! Dark Choc, White Choc and Caramel Choc in easy to use tubes.
Butter Cream Icing Great for cakes, cupcakes and layer cake filling. Really easy to use. Perfect for piping bags to add an extra touch.
Vanilla Bean Extract with seeds New Fairtrade vanilla bean extract, perfect for full vanilla flavour in your baked goods.
Win!
Be the first to try our new baking and decorating products!
10 EXCLUSIVE PRIZE PACKS TO GIVE AWAY! For Terms and Conditions see www.queen.com.au.
Just tell us in 30 words or less how you’d Enter here! use one of our great new products.
For the
Christmas table
Hint Use our Writing Icings to personalise biscuits as name tags for presents!
Almond Cresents Ingredients 250g unsalted butter, softened 1/2 cup (110g) caster sugar 1 egg yolk 1 tsp Queen Natural Vanilla Extract
2 tsp Queen Natural Brandy Essence 2 1/2 cups (375g) plain flour 1/2 cup blanched almonds, toasted, finely chopped 1/2 cup (80g) icing sugar
Step 1
Preheat oven to 170째C / 150째C fan-forced. Lightly grease and line trays with baking paper.
Step 2
Beat butter and sugar in small bowl, using an electric mixer until light and fluffy. Beat in yolk until combined. Mix in essences; fold in flour and almonds until combined.
Step 3
Roll heaped tablespoons of mixture into sausage shapes; form into a crescent. Arrange on prepared trays.
Step 4
Bake for 35-40 minutes. Cool on trays for 10 minutes before transferring to a wire rack to cool completely.
Step 5
Dust liberally with icing sugar.
Fruit Mince Tarts Ingredients 2 cups (300g) plain flour 2 tbsp custard powder 1/3 cup (75g) caster sugar 185g cold butter, chopped 1 egg yolk 2 tbsp cold water, approximately 475g jar fruit mince
2 tsp Queen Natural Brandy Essence 1/4 cup (60g) glace peaches, chopped finely 1/4 cup (60g) glace apricots, chopped finely 1 tsp Queen Natural Orange Extract 2 tsp Queen Natural Lemon Extract 1 egg white, beaten lightly 1 tbsp sugar
Step 1
Grease two 12-hole deep patty pan trays.
Step 2
Process the flour, custard powder, caster sugar and butter until crumbly. Add the egg yolk and just enough water to make ingredients cling together.
Step 3
Knead pastry on a lightly floured surface until smooth, wrap in plastic; refrigerate for 30 minutes.
Step 4
Roll two-thirds of the pastry between sheets of baking paper until 3mm thick. Cut 24 x 7.5cm rounds from pastry, re-rolling as necessary to make 24 rounds. Place rounds into greased trays, reserve the pastry scraps. Refrigerate while preparing the filling.
Step 5
Combine the fruit mince, brandy, glacé fruits and essences in a bowl.
Step 6
Preheat oven to 200°C /180°C fan-forced.
Step 7
Spoon 1 heaped teaspoon of fruit mince into pastry cases. Roll remaining pastry on a floured surface until 3mm thick. Using 4.5cm Christmas-tree and star cutters, cut out 12 trees and 12 stars. Place pastry shapes in centre of tarts. Brush pastry with egg white, sprinkle with sugar.
Step 8
Bake for about 20 minutes or until browned.
Christmas Trifle with Vanilla Yoghurt Ingredients Italian savoiardi sponge biscuits fresh orange juice 750ml Greek style yoghurt 300ml cream 2 tsp Queen Organic Vanilla Bean Paste 1/4 cup icing sugar, sifted
3 punnets strawberries 2 punnets blueberries 2 punnets raspberries 1/4 cup slivered almonds, lightly toasted Queen Vanilla Dusting Sugar, to serve, if desired
Step 1
Line a large bowl with some savoiardi biscuits, then drizzle with orange juice. Use enough orange juice to moisten the sponge biscuits, without drenching them.
Step 2
Place the yoghurt in a large bowl. In another bowl beat the cream with the Queen Organic Vanilla Bean Paste and icing sugar until medium peaks form. Gently fold the cream into the yoghurt.
Step 3
Spoon half the yoghurt cream mixture over the savoiardi biscuits. Combine all the berries and scatter half over the top.
Step 4
Spoon the remaining yoghurt cream mixture over the berries then scatter with the remaining berries and almonds.
Step 5
Dust the trifle with Queen Vanilla Dusting Sugar if desired and refrigerate until ready to serve.
Candy Cane Cookies Ingredients 230g butter, softened 135g icing sugar, sifted 1 egg, lightly beaten Queen Natural Peppermint Extract
1 tsp Queen Natural Vanilla Extract 2 cups (500g) plain flour 1 tsp salt 2 tsp Queen Pillar Box Red Food Colour 50ml
Step 1
Mix butter, icing sugar, egg and essences in a large bowl. Stir in flour and salt.
Step 2
Divide dough in half. Blend red colouring into one half of the dough.
Step 3
Roll 2 tbsp of each dough into a strip. Twist together like a rope, pressing lightly together at the end. Place on ungreased baking tray. Curve top of dough down to make handle of candy cane.
Step 4
Bake for 35-40 minutes. Cool on trays for 10 minutes before transferring to a wire rack to cool completely.
Step 5
Bake in slow oven (160째C) for 30 minutes, or until cooked.
Vanilla, Lychee & Pineapple Slushie Ingredients 300ml lychee juice 1.25 litres pineapple juice 2 tsp Queen Vanilla Extract plenty of ice
Step 1 Place four serving glasses in the freezer to chill. Step 2 Place the lychee juice, pineapple juice and Queen Vanilla Extract in a blender. Add plenty of ice and blend until nearly smooth – a slushie consistency. Step 3 Pour into a large jug and serve with chilled glasses.
Note: If desired add a drop of Queen yellow food colouring to the slushie while blending.
Maple Glazed Ham Ingredients 80ml Queen Pure Maple Syrup 100g brown sugar 2 tbs dry mustard 2 tbs cider vinegar
2 tbs soy sauce salt and pepper to taste 1 whole ham cloves
Step 1
Mix Queen Pure Maple Syrup, brown sugar, dry mustard, cider vinegar, soy sauce and seasoning together.
Step 2
Remove skin and score the outside of the ham.
Step 3
Place mixture on scored ham and insert cloves.
Step 4
Bake at 180째C for 1 hour. Baste every 10 minutes.
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Vava’u Tonga
Vanilla At Queen Fine Foods, we have never underestimated the importance of where our Queen vanilla comes from. Vanilla grows best in some of the poorest countries in the world, and we are committed to helping this industry thrive by supporting it at grassroots level – the local farmers.
Queen has been actively involved for many years in international programs to assist the vanilla industry. These programs aim to improve the quality of vanilla and ensure that farmers are fairly paid for their beans. We are very proud of our latest program running in Vava’u Tonga. The vanilla industry in Tonga had remained mostly dormant for a decade. Damage from cyclones and unstable market conditions resulted in growers not cultivating their land. Both the Tongan vanilla industry and the local farmers faced a bleak future. Queen introduced a reclamation program in Vava’u in March this year. This program offers farmers funding and support to reclaim and re-establish their plantations. We also help them achieve higher prices for their beans by assisting them to gain organic certification and by teaching them how to cure their own beans.
Incredibly, more than 95% of Vava’u’s vanilla farmers joined with Queen and they are now looking towards a much brighter future. We are thrilled to report that the program has recently begun a second stage of development with the growers forming their own Vanilla Association. This significant move ensures that the growers have a framework to help protect the sustainability of their industry with assistance from Queen. Through this program that Queen pioneered, in conjunction with the Fairtrade Association and the Tongan Ministry of Agriculture, Tongan vanilla growers are now enjoying fairer prices, a reliable income and a viable industry. We’re very happy to share this news. Now you know that when you choose Queen Vanilla products, you’re helping those farmers and their families, too.
Vanilla Fudge Slice Ingredients 60g butter 1 cup brown sugar 1 egg 3/4 cup plain flour
1/2 tsp baking powder 1/2 tsp salt 2 tsp Queen Organic Vanilla Bean Paste
Icing 80g butter 2/3 cup icing sugar 1 tsp Queen Organic Vanilla Bean Paste
Step 1 Preheat oven to 160째C fan-forced and grease and line a 15cm square baking tin so that the paper extends over the sides to form handles (to help remove the finished slice from the tin). Step 2 In a small saucepan, melt the butter over medium heat then remove from the heat, transfer to a medium bowl and leave to cool for 10 minutes. Step 3 Add the sugar, egg, flour baking powder, salt and vanilla and stir through until the mixture is smooth. Step 4 Spread the batter into the prepared tin and bake for 20-25 minutes. Remove from tin and allow to cool before icing. Step 5 To make the icing, beat all the ingredients together in the bowl of an electric mixer until light and fluffy. Step 6 Spread on top of the cooled slice.
Your chance to win! For a chance to win the Breville Scraper Mixer Pro and the Scraper Whisk bowl valued at $649.90, tell us in 25 words or less which recipe from our Queen Pantry you would like to bake and why. To enter email us at pantry@queen.com.au.
For Terms and Conditions see www.queen.com.au.
Something FOR DINNER
Chinese BBQ Spare Ribs Ingredients 2 kg pork spare ribs 1/4 cup hoisin sauce 2 tbsp rice wine vinegar 1/3 cup oyster sauce 1/2 cup soy sauce
5 cloves garlic, crushed 3 tsp finely grated ginger 2 tbsp honey 4 fine grinds of Queen Vanilla Grinder
Step 1 Mix hoisin sauce, rice wine vinegar, oyster sauce, soy sauce, garlic and ginger in a large bowl then add the spare ribs, toss to coat then cover and leave to marinate for 3 hrs or overnight in the refrigerator. Step 2 Remove ribs from marinade and place on a plate then pour the leftover marinade into a saucepan with the honey and vanilla. Step 3 Simmer on low heat, stirring until it becomes thick then use it as a baste when cooking the ribs. Step 4 Cook the ribs on the BBQ on medium heat, continually turning and basting until tender.
Marinated Chicken Skewers with Vanilla Ingredients 2 tbsp oil 750g chicken tenderloins 1/4 cup soy sauce
2 tbsp sherry 2 tsp grated fresh ginger 7 fine grinds Queen Vanilla from the grinder
Step 1 Mix all ingredients together in a medium bowl and then add the chicken. Stir to coat the chicken then cover the bowl and leave in the fridge for at least 2 hours but best overnight. Step 2 Thread the tenderloins onto skewers then brush with oil and BBQ or grill until cooked through. Serve with satay sauce. (Nibbles or thighs can be used instead of tenderloins).
Ten lemons, one bottle. It’s the zest (lemon oil from the rind of lemons that provides the long lingering lemon flavour.
Every 50ml bottle of Queen Lemon Essence has the zest of 10 lemons. An easy substitute for freshly grated lemon rind in baking, drinks, sauces, marinades and desserts. To see the complete Queen Essence range and for great recipe ideas visit
www.queen.com.au
an oldie but a
Goodie Ingredients 125g copha 250g desiccated coconut 500g pure icing sugar, sifted 1 tsp Queen Natural Rosewater Essence 2 egg whites, lightly whisked 1 tsp Queen Natural Vanilla Essence 2-3 drops Cochineal Queen Food Colouring
Step 1 Line a square 20cm cake pan with non-stick baking paper, allowing it to overhang the sides. Step 2 Melt copha in small saucepan on low heat. Remove from heat and allow to cool for 10 minutes until room temperature. Step 3 Combine the coconut and icing sugar in a large bowl. Add copha, egg whites, Queen Rosewater Essence and Vanilla Essence. Mix well. Halve mixture then press 1 half into base of prepared tin. Step 4 Add Queen Cochineal colouring to other half, knead until colour is evenly distributed, then evenly press on top of white mixture. Smooth surface. Step 5 Cover with plastic wrap and place in fridge to set for approximately 1 hour. Step 6 Remove the coconut ice from the pan and cut into small squares and serve. Store in an airtight container.
Homemade Puff Paint Ingredients 1/2 cup self-raising flour 1/2 cup table salt Queen food colouring
water paper cotton buds or paint brushes
Step 1 Combine the flour and salt in a bowl and then divide into smaller bowls with one for each colour of homemade puff paint you would like. Step 2 Add a few drops of colour to each bowl then slowly stir in the water until it forms a thick paste. Step 3 Use paint brushes or cotton tips to ‘paint’ your artwork and then microwave for 30 seconds or until puffed and hard. Always start with 30 seconds and then repeat for 10 seconds at a time if it hasn’t ‘puffed.’ Step 4 Leave to cool then hang for everyone to admire.
Ingredients 1 cup plain flour 1/4 cup salt 1 tbsp olive oil
1 tsp Queen Rainbow Food Colours (4 pack) or Queen Natural Rainbow Food Colours (4 pack) water
Step 1 Combine flour, salt, oil and Queen Food Colouring, add enough water to form a workable dough.
Tip: You can either use one of the many Queen colours available in individual 50ml bottles or simply pick up a Queen Rainbow Colour pack which includes 4 x 7ml vial droppers in primary colours and mix your own!
Now let your imagination run wild! To store, wrap in cling wrap or store in an airtight container in the fridge.
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J U ST(andAa DD W AT ER. little creativity) Nobody said royal icing is "easy". But Queen have made it just a little bit easier. At last there's a royal icing available in powder form, which means you can have it on hand for whenever you need it. Mix to the consistency you prefer, add colour and flavour easily and quickly — try vanilla, or lemon, ... and store in the fridge for up to a week.
Time to get started on your masterpiece. visit us at queen.com.au for decorating ideas, recipes and more! D E C O R AT I N G ? Queen has a full range of products to help. Ready-made cake-toppers, writing icing and fudge, as well as traditional decorations, all available where you shop.
We have hundreds of hints, recipes and creative ideas on our website, including step-by-step technique videos.
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