B A K I N G , D E C O R AT I N G & I D E A S
2014 Christmas & Summer Updates on Vanilla from Vavu’a Tonga WIN one of five Zoku Ice Cream Makers Festive recipes for the Christmas table
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Welcome It has been a year since we launched our very first issue of Queen Pantry magazine and once again the silly season is upon us, so we have plenty of fun, festive ideas in this issue for you. On the following pages you will discover more than twenty ways to create with Queen this Christmas, from hero dishes for your Christmas table (say hello to our new Vanilla & Maple Glazed Chicken on page 7) to edible gifts, fun food colour activities with the kids and new ways with Vanilla that will see you throughout the warmer days. From the team at Queen Fine Foods we wish you a fun, safe and completely indulgent holiday season. We hope you have a chance to get in the kitchen and bake until your heart is content. PS – Join us on Facebook and Pinterest for more festive fun!
Contents
4
For your pantry A few of our products for your pantry.
19
About our vanilla
28
Oldie but a goodie
Our work in Tonga to rehabilitate the local vanilla industry.
Revisit classic recipes for some home cooked memories.
6
For your Christmas table
21
Last minute saviour
29
Baking with the kids
A quick recipe to save the day.
Have fun with the kids making these colourful rainbow recipes.
33
17
Edible Gift Ideas
23
Something for dinner
31
6 ways with...
Decorating & Baking Class Antonella Veddovi (The Cake Girl) shows how to use Royal Icing with just a few simple tricks.
Edible gift ideas to add to your Christmas treats.
Savoury meal ideas using Queen Orange and Lemon Essences.
Six different Vanilla Bean Paste recipes.
Next issue Easter
Baker, decorator, Mum. Easy. Make every special occasion a fun one, with Queen’s Quality Decorations For recipe ideas visit www.queen.com.au
Check out our easy tips video at www.queen.com.au
For your
Pantry Organic Vanilla Bean Paste
Queen Vanilla Bean Paste is vanilla beans in a tube. Made from 100% pure organic vanilla beans, our vanilla bean paste with seeds creates an authentic vanilla appearance in desserts, creams and ice-creams. Easy to use, 1 teaspoon = 1 whole vanilla bean, this delicate flavour is great in recipes as a convenient alternative to using whole vanilla beans.
Merry Christmas Soft Sugar Pearls Colours for Christmas! Our colourful collection of soft sugar pearls will have you decorating like a professional. Sprinkle them on or position them carefully, we will leave it to you. Easy to apply, simply sprinkle onto icing before it is fully set.
Ready to Roll Coloured Icing Our bold coloured ready to roll icing makes cake decorating a dream. Easy to use, simply open the pack, knead the icing and start to roll – no mixing or cooking required. Use cookie cutters or a knife to cut out designs, or use your hands to model shapes.
Food Colour Gels
Our easy to use gels deliver pastel or vibrant colour in your icing or baking. Our colours are concentrated so you use less and won’t thin your icing or batter.
For your Christmas Table
INDULGENT RECIPES WITH A VANILLA BEAN TWIST
Queen Pantry Magazine queen.com.au 6
VANILLA & MAPLE GLAZED CHICKEN INGREDIENTS
1.5kg free range chicken, rinsed and patted dry Freshly ground salt and pepper ½ fresh orange 1/3 cup Queen Pure Maple Syrup 1 ½ tsp Queen Vanilla Bean Paste 2 tbsp olive oil 2 tbsp red wine vinegar 1 tbsp chopped fresh thyme ¼ tsp dried chilli flakes STEP 1
Preheat oven to 200°C.
STEP 2
Season the chicken with salt and pepper, then place ½ orange into the body cavity. Place whole chicken into a roasting tin and roast for 60 mins.
STEP 3
Meanwhile, combine maple syrup, vanilla bean paste, olive oil, vinegar, thyme and chilli in a small bowl and whisk until well combined.
STEP 4
Brush 1/3 of the glaze over the chicken and roast for a further 10 mins, repeat two more times with the remaining glaze until the chicken is golden brown and shiny.
STEP 5
Remove from the oven and rest for 5 mins before carving the chicken.
STEP 6
Serve immediately drizzling it generously with the pan juices.
7 For your Christmas table
PREP 10 MIN COOK 1 HR 20 MIN SERVES 8
INTERMEDIATE
TIP Make the most of those beautiful pan juices by making your own gravy! STEP 1 Simply
strain the pan juices then return them to a saucepan over medium heat.
STEP 3 Gradually
add an additional 1½ cups of chicken stock to mixture, then add this to the pan juices.
STEP 2
I n a separate bowl combine ½ cup chicken stock with 1/3 cup plain flour, whisking until there are no lumps.
STEP 4 Bring
to the boil and reduce to a simmer, whisking until gravy thickens. Season to taste and serve.
Queen Pantry Magazine queen.com.au 8
PREP 55 MIN COOK 30 MIN
VANILLA BEAN BREAD AND BUTTER PUDDING
SERVES 8
INTERMEDIATE
INGREDIENTS
50g sultanas 30ml Frangelico 200ml thickened cream 350ml full cream milk 1 ½ tsp Queen Vanilla Bean Paste
Zest ½ Orange 1 cinnamon stick 5 egg yolks 1 whole egg 100g caster sugar Thick slices day old bread 100g butter, softened
STEP 1
Warm up the Frangelico in the microwave then add to sultanas in a small bowl to soften and soak up the liqueur for a few minutes.
STEP 2
Butter slices of bread generously on each side, then cut in half and layer the slices into a 28cm baking pan ensuring that the slices do not sit above the edge of the pan. Gently scatter the sultanas in between the slices of bread evenly.
STEP 3
In a saucepan combine the milk, cream, vanilla, cinnamon and orange zest and gently heat ensuring the mixture does not boil.
9 For your Christmas table
STEP 4
Meanwhile beat the eggs with 75g of the caster sugar until pale and airy. Discard the cinnamon stick from the milk and cream mixture and then pour the mixture over the eggs, beating until incorporated. is golden brown and shiny.
STEP 5
Pour the egg mixture over the break until all the liquid has been added. Press down on the bread gently to help the mixture soak into the bread. Sprinkle the top with the remaining 25g sugar and set aside for 30 mins.
STEP 6
Preheat the oven to 180°C and then bake the pudding for 30-35 mins or until the top is golden and set. Serve immediately.
Queen Pantry Magazine queen.com.au 10
VANILLA BEAN APPLE PIE
PREP 55 MIN COOK 50 MIN SERVES 8
INTERMEDIATE
INGREDIENTS
Pastry 1 ½ cups plain flour 3/4 cup self-raising flour 1/3 cup custard powder 1/3 cup cornflour Pinch salt 185g butter, cold and cut into 1cm squares 1 tbsp caster sugar
11 For your Christmas table
1 egg yolk 1 ½ tsp Queen Vanilla Bean Paste 2-3 tbsp water 1 egg white (for glazing) 1 tbsp Apricot or Orange Marmalade Extra sugar
Filling 10-12 large granny smith apples, peeled, cored and cut into 2cm squares ½ lemon 1/4 cup sugar 1 tsp Queen Vanilla Bean Paste
1. MIXING THE DOUGH
2. COOKING THE FILLING
STEP 1
Sift the flours, custard powder and salt into a large mixing bowl.
STEP 1
STEP 2
Rub the butter into the flours with your fingertips until the mixture resembles fine breadcrumb, add caster sugar and mix well.
Meanwhile in a large heavy bottomed saucepan place the apple pieces and add enough tap water to cover.
STEP 2
Add the sugar, vanilla bean paste and half lemon and stir until sugar is dissolved.
STEP 3
Bring the saucepan to the boil then take off the heat immediately, take out the apple, drain well and set aside to cool.
STEP 3
STEP 4
Add egg yolk, vanilla bean paste and 2 tablespoons of water and mix till it forms a firm crumbly dough (do not knead the dough, just bring it together in a ball) use the final tablespoon of water if required.
TO SERVE Serve this delicious pie with vanilla custard, vanilla cream or vanilla whipped cream.
Form a log shape, then wrap it in cling film and refrigerate for an hour (this time is important to allow the dough to roll properly).
3. MAKING THE PIE STEP 1
STEP 2
Take pastry out of the fridge and cut half of it off placing the rest back in the fridge. This is a very crumbly dough so you will need to place the pastry in between two sheets of cling film and roll it out till it it is large enough to line the base and sides of a deep pie dish. Gently remove the top layer of cling film, then pick up the pastry with the bottom glad wrap and carefully invert it over the pie dish to fit it in place. Spread the marmalade on the base and then place the cooled apple mix into the dish.
STEP 3
Preheat oven to 200°C.
STEP 4
Roll out the remaining ½ pastry using the above glad wrap method and cover the apple pie mix with strips of pastry or alternatively one large round piece of pastry that has holes pricked into the top. Beat the egg white with a fork, then brush over the top of the pie pastry and sprinkle with a little extra sugar. Bake for 20 mins at 200°C, then drop the temperature to 180°C cooking for a further 20 mins or until the pastry is a lovely golden colour.
Queen Pantry Magazine queen.com.au 12
CHOCOLATE GANACHE TART WITH VANILLA BEAN PASTRY AND CANDIED ORANGE
PREP 35 MIN COOK 1 HR 10 MIN SERVES 8
INTERMEDIATE
INGREDIENTS
Candied Orange 1 orange, scrubbed clean 3/4 cup sugar 2 cups water 2 tbsp Queen Glucose Syrup
Vanilla Bean Pastry 250g plain flour 35g icing sugar 1 tsp Queen Vanilla Bean Paste 125g chilled unsalted butter, chopped 1 egg yolk
STEP 1
Cut the orange into ½cm slices.
STEP 2
Combine sugar, water and syrup together in a small saucepan and place over medium heat until it has reached a boil. Lower the heat, cover and simmer for 3 mins or until the mixture is clear.
STEP 3
STEP 4
STEP 5
Add the orange slices in one layer and simmer for one hour until the slices become transparent. Then remove the slices and transfer to a wire rack to cool. Meanwhile, to prepare the pastry, place the flour, icing sugar, vanilla bean paste and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolk with 2 tablespoons of iced water, and process until the mixture forms a ball. Remove, wrap in cling film and place in the
Ganache Filling 400g 70% dark chocolate 1 ½ cups thickened cream 1 tsp Queen Vanilla Bean Paste
refrigerator for 30 mins. STEP 6
Preheat the oven to 180°C.
STEP 7
Roll out the pastry to 26cm in diameter and gently transfer to a 22cm removable base tart case. Gently push the pastry into all corners of the case. Cover with baking paper, then top with baking weights (or rice) and bake for 15 mins.
STEP 8
Remove the weights and paper, then bake for an additional 5 mins. Remove the tart case from the oven and set aside to cool completely.
STEP 9
To make the ganache filling, place chocolate in a large mixing bowl and set aside. In a small saucepan bring the cream to a boil over medium heat. Once boiling pour the cream over the chocolate and stir vigorously until smooth and creamy. Add vanilla and stir until combined. continued
STEP 10
Pour the chocolate mixture into the center of the tart shell till it fills the entire case and set aside for about 2 hours until set.
STEP 11
Top with candied orange slices and serve.
Queen Pantry Magazine queen.com.au 14
A SWEET SUMMER TREAT
15 For your Christmas table
VANILLA ICED CHOCOLATE
PREP 15 MIN COOK 5 MIN SERVES 2
EASY
INGREDIENTS
60g dark chocolate ½ cup thickened cream 2 tsp Queen Vanilla Bean Paste
500ml milk 2 scoops vanilla or chocolate chip ice cream
MAKE IT FESTIVE! STEP 1
Combine chocolate and cream in a small saucepan and heat over a medium low heat, stirring continually till the chocolate has melted.
STEP 2
Add vanilla bean paste and stir to combine then remove from heat and set aside to cool.
STEP 3
Place the chocolate sauce (reserving 2 tablespoons to serve) in a large cocktail shaker with a few cubes of ice and the milk and shake vigorously till the mixture is well combined and frothy.
STEP 4
Pour into two glasses and top each with a scoop of ice cream and a tablespoon of the drizzled chocolate sauce.
Add a festive twist to this recipe by adding in a dash of our Natural Brandy Essence!
Queen Pantry Magazine queen.com.au 16
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Vava’u Tonga
Vanilla –UPDATE–
It has been just over 18 months since we established our Vanilla program in Vava’u, Tonga to assist local farmers in reclaiming and re-establishing their vanilla plantations. Through ongoing support we hope to assist Tonga in bringing a once thriving Vanilla industry back to life while delivering you the finest vanilla. This issue we have very special news to share with you.
19 Vava’u Tonga Vanilla Update
THE JOURNEY SO FAR In the last April issue, we were at the exciting stage of seeing the very first vanilla beans emerge after many long hours of hand pollinating individual vanilla flowers. In the following 6 months they grew and slowly matured until yellow tips developed, meaning it is time to pick. FROM PICKING TO CURING While the vanilla beans were growing, we’ve been working with the local farmers to develop curing facilities in Vava’u. Curing is the most important step in the production process – it’s where the vanilla beans are transformed from flavourless green beans into that woody, aromatic flavour you know and love. It’s also the process that allows farmers to achieve a higher dollar return for their vanilla bean crops.
THE FINAL RESULT The moment we’ve all been waiting for has arrived, our very first batch of single origin Vanilla from Vava’u, Tonga has been produced. This real Vanilla extract with seeds has a full-bodied bourbon vanilla profile with a hint of chocolaty aroma, ideal for all baking applications. This very special Vanilla is available in New Zealand supermarkets now and we are hoping it will be stocked in a range of supermarkets in Australia soon. Watch this space!
Queen Pantry Magazine queen.com.au 20
Vanilla Passion Shortbread INGREDIENTS 2 tsp Queen Vanilla Bean Paste 250g butter, softened 1/3 cup (75g) caster sugar 2 1/4 cups (335g) plain flour 1/4 cup (35g) rice flour
Icing 50g butter, melted 1 cup pure icing sugar 1 tbsp passionfruit pulp Queen Vanilla Bean Dusting Sugar
STEP 1
Preheat oven to slow (150째C). Beat Queen Vanilla Bean Paste, butter and sugar in a small bowl with an electric mixer until smooth.
STEP 2
Stir in sifted flours and press together to form a firm dough. Knead gently on floured surface until smooth. Divide the dough in half.
STEP 3
Roll each half into a 5cm log. Slice each log into 1cm pieces, place onto lightly greased baking trays.
STEP 4
Bake for 35 mins or until a pale straw colour. Transfer shortbread onto wire rack to cool.
ICING STEP 1
Combine all ingredients in a small bowl; beat for 2 mins over hot water until icing is really shiny. Dip each biscuit into icing or drizzle over biscuits, leave to set, then dust with Queen Vanilla Bean Dusting Sugar.
21 Last Minute Saviour
COOL prizes to win!
For a chance to win one of five Zoku Ice Cream Makers valued at $39.95, tell us in 25 words or less what your favourite Queen product is and why. To enter email zoku@writeaway.com.au
For Terms and Conditions see www.queen.com.au/terms-and-conditions
Something FOR DINNER
Orange FlAVOURED Hummus INGREDIENTS 400g can chickpeas, drained, rinsed ½ cup thick Greek yoghurt 2 ½ tsp Queen Orange Essence 2 tsp ground cumin 1 tsp ground coriander
1 tsp sea salt flakes ¼ tsp dried chilli flakes 2 sheets lavash or mountain bread Olive oil cooking spray Vegetable crudités, to serve
STEP 1
Preheat oven to 200°C. Line a large baking tray with baking paper.
STEP 2
Put chickpeas, yoghurt, orange essence, cumin, coriander, salt and chilli flakes into a food processor and process until a smooth thick mixture forms. Transfer to a serving bowl. Cover and refrigerate. (Makes about 1 ½ cups of hummus).
STEP 3
Cut bread into 2cm wide x 11cm long strips. Put onto prepared tray and spray liberally with olive oil.
STEP 4
Bake for 10-15 mins or until light golden and crisp. Serve hummus with crisp bread and vegetable crudités.
Baby carrots, celery sticks, pieces of red capsicum, blanched snow peas and cucumber fingers always go well with hummus!
NOTE Vegetable crudités are pieces of raw vegetables such as carrots or celery that are served before a meal usually to accompany a dip.
23 Something for dinner
Queen Pantry Magazine queen.com.au 24
25 Something for dinner
Prawns in Creamy Lemon Pasta INGREDIENTS 400g spaghetti 1 tbs olive oil 20g butter 1 brown onion, finely chopped 750g medium green prawns, peeled, deveined 300mls thickened cream 2 tsp Queen Natural Lemon Extract 1/4 cup dill sprigs, finely chopped Sea salt flakes and white pepper, to taste Extra dill sprigs to serve
STEP 1
Cook pasta in a large saucepan of boiling salted water as per packet instructions until just tender. Drain and return to saucepan.
STEP 2
Heat oil and butter in a large non stick frying pan over medium heat. Add onion and cook for 3 mins or until soft.
STEP 3
Add prawns and cook, stirring occasionally, for 3-4 mins or until just cooked through.
STEP 4
Add cream and lemon essence. Simmer for 5 mins or until sauce thickens.
STEP 5
Stir in dill and season with salt and pepper.
STEP 6
Add mixture to cooked pasta. Toss until combined.
SERVE Serve sprinkled with extra dill.
Queen Pantry Magazine queen.com.au 26
NEW 140g tube
Authentic Vanilla. Simple. No more scraping, no waste and no more mess. Queen’s Vanilla Bean Paste in a new 140g tube makes it easy to use real vanilla. Just squeeze.
queen.com.au
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28
Rainbow Vanilla Waffles INGREDIENTS
1 3/4 cups plain flour 1/4 cup corn flour 2 tbsp caster sugar 1 tbsp baking powder
1/4 tsp salt 2 eggs 1 3/4 cup milk 1/2 cup olive oil
1 1/2 tsp Queen Vanilla Bean Paste Queen Gel Food Colouring
STEP 1
Pre-heat your waffle iron.
STEP 2
In a large jug, whisk all the ingredients together until smooth.
STEP 3
Divide between 5 bowls and add colour to each one.
STEP 4
Quickly spoon the batter onto the iron alternating between colours and cook for approximately 3 mins or until cooked through.
STEP 5
Serve warm fresh from the iron.
29 Baking time with the kids
Footpath chalk
INGREDIENTS Corn flour Water Bicarbonate of soda Sauce bottles Queen Food colour gels A funnel
STEP 1
STEP 2
STEP 3
Use the funnel to fill the bottles 1/3 of the way with corn flour then another 1/3 with bicarbonate of soda. Add a few drops of your chosen colours (mix to create other colours) then fill the rest of the way with water and shake to mix.
TRY THIS! For a bit of extra fun, fill one bottle with white vinegar and squirt it over the artwork.
It will fizz up!
Use your squirty chalks to create outdoor artwork and then rinse off to clean.
Queen Pantry Magazine queen.com.au 30
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Decorating & Baking Class LESSON #2
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Queen Royal Icing
CLICK TO VIEW
33 Decorating & Baking Class
Share your creations with us! We’d love to see the delicious treats you create at home, and so would our friends and fans online. Our facebook page is a hub of baking inspirations, tips, tutorials, information about our products and other baker recipes. Click here to join us.
Need even more inspiration? Come pin with us! Join us on Pinterest to discover the most imaginative recipes on the internet. We have a board dedicated to every flavour in our range!