DIY Vanilla Extract.

"Let me introduce you to one of my very best friends in the pantry, homemade vanilla extract. I made my first batch of it back in October of last year – to give as Christmas gifts, and I haven’t looked back! I can’t tell you how much money I’ve saved over the past few months, a small fortune I’m sure.

As with most DIY projects, I really take pride every time I take it out of the cabinet to bake with. It’s so easy too – you just need some cheap vodka, vanilla beans, and time. You need to let the beans “steep” for about 2 months before you start using the extract, but the longer it sits – the better it gets! I keep 2 jars in rotation to ensure that I never run out.

DIY Vanilla Extract
4 vanilla beans
1 cup vodka
pint sized Mason jar

Using a pairing knife, slice each vanilla bean in half lengthwise. Place them in the jar and cover them with the vodka.

Store the jar in a cool, dark place for at least 2 months. Give it a shake every week or so to encourage extraction.

You can get about 3 refills of vodka using the same beans."

Tide and Thyme » DIY: "DIY Vanilla Extract"



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Recipe for Ann. Strawberry tart. My variant.

Ingredients

Pate Sucree ( French Pastry )

125g of butter
60g of icing sugar
2 egg yolks or 1 egg
250g of plain flour, plus more for dusting
3 sprigs of lemon thyme, leaves picked


200ml of milk
40g of sugar
2 egg yolks
14g of cornflour
1 vanilla pod, cut and deseeded or 1 teaspoon vanilla extract
Marinated strawberries

18 strawberries, roughly quartered
30ml of rosé wine
1 tsp of caster sugar
1 tbsp of clear honey

22cm Tart tin

1.To begin the strawberry tart, Sift the flour onto a worktop, with your hand make a large ring, Sift icing sugar into the ring and make a well. Place the butter and egg yolks in the well and using a pecking motion combine the butterand egg yolks. Gather in the flour and icing sugar to combine the dough. Knead very lightly until a smooth ball. Chill if necessary.
2. Sprinkle the lemon thyme onto the dough and roll out to 1/2cm thickness, Place in greased tart tin and bake at160C/Gas3 for 13 minutes until lightly golden. Leave to cool.
3.Put the milk and vanilla pod in a saucepan and bring to the boil. Meanwhile, mix the sugar and egg yolks in a seperate bowl until creamy and smooth.Whisk in the cornflour.
4. Once the milk has boiled, pour half into the bowl whisking thoroughly, Retun this mixture to the milk in the pan and continue to whisk over a low heat. Bring to the boil and cook for 3 minutes continue whisking. Allow to cool. When chilled place in a bowl and whisk until smooth. Transfer to the fridge until ready to serve
5. For the marinated strawberries, place the cut strawberries into a bowl. Add the caster sugar, rosé wine and honey. Mix until glazed
6.Before serving, spread a generous 1cm layer of crème patissière across your cooked tart and place your marinated strawberries to cover. Once covered, drizzle the excess marinade across the tart to glaze

Recipe for Ann. Super Moist Carrot Cake.

... with Cream Cheese Frosting. (if You like)

Serves: 8

Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes
Oven Temperature: 180° C - 360° F

Ingredients

180 g self raising flour
180 g caster sugar
1 tsp baking powder
1 tsp ground cinnamon (optional)
3 eggs
220 g grated raw carrot
¼ tsp salt
300 ml sunflower oil
for the frosting:
180 g cream cheese
180 g melted butter
220 g icing sugar
½ tsp vanilla essence

Method

1. Preheat the oven 180°C

2. Sieve together 175g self-raising flour, 1 teaspoon baking powder, 1 teaspoon cinnamon and 1/4 teaspoon salt.

3. Put 300ml oil in a large bowl and beat with 350g the sugar. Beat in 3 eggs one at a time, then fold in the dry ingredients and stir in 225g grated carrot.

4. Place the mixture in the tin, level off the top, and bake for 45 mins. Then turn the oven down to 170C/325F/gas 3 for a further 20 mins. When it's done, take the cake out of the oven and cool in the tin for 5 mins. Then remove from the tin to cool on a wire rack.

5. While the cake is cooling, beat together the 175g cream cheese and 175g butter and add 1/2 teaspoon vanilla essence. Gradually add 225g sieved icing sugar until the mixture is stiff but spreadable.

6. When the cake is cool, split it in half horizontally and use the icing to sandwich it back together and cover the top.
PS
Cake becomes more mature next day and day after...

Recipe for Ann: Orange rice cake.

Nutritious and filling, this rice cake is perfect as a teatime snack for children, or even for breakfast!

Ingredients
1.7 litre/3 pints milk
1 vanilla pod
½ lemon, zest only, in large pieces
200g/7oz sugar
300g/10½oz arborio rice
5 large free-range eggs, separated
50ml/2fl oz orange liqueur
40g/1½oz raisins
1 orange, zest only, grated, plus extra for serving
Preparation method

1. Preheat the oven to 180C/350F/Gas 4. Grease and line a 24cm/10in loose-bottomed cake tin with greaseproof paper.
2. Place the milk, vanilla pod, lemon zest and sugar in a large saucepan and bring to the boil. Add the rice and simmer on a medium to low heat for about 20–25 minutes, until the rice is al dente and has absorbed the milk but still has a creamy consistency.
Remove from the heat and allow to cool. Remove vanilla pod and lemon zest.
3. In a bowl, whisk the egg yolks and liqueur until creamy. In another bowl, whisk the egg whites until stiff peaks form when the whisk is
removed.
4. Add the egg yolk mixture to the cooled rice, then fold in the stiffened egg whites, followed by the raisins and orange zest. Pour in the
prepared tin and bake in the oven for one hour. Serve warm or cold, sprinkled with a little extra orange zest to finish.

preparation time -less than 30 mins

cooking time - 30 mins to 1 hour
Serves 8-10

By Antonio Carluccio and
Gennaro Contaldo
From Two Greedy Italians