Bay leaves are an aromatic leaf most commonly from the bay laurel (Laurus nobilis), although there are many other varieties of bay trees. The leaves are most commonly used in savoury cooking. When added to food, especially in liquid or high-moisture food, they add a slightly sweet note. Inspired by my bay laurel and this…… Continue reading fresh bay and vanilla ice cream
Tag: vanilla
vanilla cake with berries
In an interview, Nagi Maehashi of RecipeTinEats said she tested this recipe 82 times! It’s a classic vanilla butter cake but has some Japanese techniques applied. The result in a soft and moist cake which will stay fresh for days. I decided it must be worth trying and I wasn’t disappointed. Cake: Preheat your oven to…… Continue reading vanilla cake with berries
magic cake
Magic cake (gâteau magique) is something I have wanted to try for a while. When baked the cake batter magically forms layers. I decided to use an unusual flavour profile of an apple cider reduction and vanilla. Although the layers weren’t as distinct as they might have been, the cake didn’t disappoint. In a wide…… Continue reading magic cake
rice pudding
This traditional, creamy rice pudding is made using leftover rice. In a saucepan, combine 1½ cups of cooked rice (I used basmati), 1½ cups of milk and ¼ of a teaspoon of salt. Cook over medium heat for 15 to 20 minutes, stirring regularly, until thick and creamy. Add another ½ a cup of milk,…… Continue reading rice pudding
leatherwood honeycomb
Leatherwood (Eucryphia lucida) is a species of tree endemic to Tasmania where this honey is produced. The dark amber honey has a distinctive aromatic flavour of spice with a floral afternote. I combined my organic leatherwood honey with vanilla in this honeycomb. Prepare a lined baking tray and have 3 teaspoons of sifted bi-carb soda…… Continue reading leatherwood honeycomb
stracciatella ice cream
Full of crunchy shards of dark chocolate, the flavour of the ice cream itself is a balance of orange and vanilla. Inspired by a recipe from New Feast: Modern Middle Eastern Vegetarian by Greg Malouf and Lucy Malouf, this version uses no eggs, à la Jeni Britton Bauer. To make the ice cream mixture measure…… Continue reading stracciatella ice cream
vanilla custard with roasted rhubarb and strawberries
For a recent celebration, Mary made this dessert. It’s another fabulous recipe from Yotam Ottolenghi, this time from SIMPLE. The custard is made with double cream and is reminiscent of a crème brûlée without the crunchy layer. And the wonderfully red and tart fruit is a perfect foil. Preheat your oven to 200ºC (390ºF). Cut 200g…… Continue reading vanilla custard with roasted rhubarb and strawberries
stewed rhubarb with vanilla yoghurt
An excellent version of a classic from Jamie Oliver. Serve it for breakfast or dessert. Place 750g (1.6 lbs) of chopped fresh rhubarb in a medium-sized saucepan with the juice and zest of 1 large orange, 100g (3½ oz) of caster sugar, 2 tablespoons of water and 2 pieces of finely diced or grated fresh ginger. Bring to…… Continue reading stewed rhubarb with vanilla yoghurt
cooking class in Provence
While in Provence, I took the opportunity to participate in a hands-on cooking class with chef Jean-Marc Villard at his French Cooking School. After shopping for local and organic ingredients, we returned to the specially designed teaching kitchen, where Jean-Marc guided us in preparing and cooking a traditional French meal which we later enjoyed on the terrace with the chef and his…… Continue reading cooking class in Provence
classic vanilla slice
Those of you who grew up in Australia will know this slice with it’s thick, yellow, cream-free custard sandwiched between two layers of flaky pastry and topped with passionfruit icing. A glorious, messy treat! Preheat your oven to 200ºC (390ºF). Take 2 sheets of store-bought puff pastry and (on lined or greased baking sheets) bake for 10-15…… Continue reading classic vanilla slice
michelle picker cooks 