Tag Archives: vanilla

CELEBRATION CAKES

06 Monday Feb 2017

Posted by in cakes and cupcakes, Recipes

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STRAWBERRY CAKES

strawberry cakes

12 ounces frozen sliced strawberries in syrup, thawed

1 cup butter, softened

1 1/2 cups sugar

4 eggs

2 3/4 cups flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons vanilla extract

paper baking cups

Heat oven to 350F.

Process strawberries and syrup in a blender until smooth and pureed.

Beat butter and sugar at medium speed with an electric mixer in a large bowl until creamy. Add 1 1/2 cups strawberry puree, beat 1 minute. Add eggs, 1 at a time, beating until blended after each addition.

Combine flour, baking powder, baking soda and salt, add to butter mixture, beating until blended. Stir in vanilla extract.

Place paper baking cups in muffin pans, spoon batter into cups, filling two-thirds full.

Bake for 12 to 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks 10 minutes, remove from pans to wire racks and cool completely.

CREAM CHEESE FROSTING

1/2 cup butter, softened

1 (8-ounce) package cream cheese, softened

2 (16-ounce) packages powdered sugar

1/4 teaspoon salt

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating at low speed until blended. Beat at high speed 2 minutes, or until creamy.

Enjoy!

Recipe adapted from Big Book Of Cupcakes, 2011

www.southernliving.com/food

CHOCOLATE SHEET CAKE

chocolate sheet cake

CAKE

2 cups flour

2 cups sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1 cup unsalted butter

5 tablespoons unsweetened cocoa powder

1/2 cup buttermilk

2 eggs, lightly beaten

1 teaspoon vanilla extract

ICING

5 tablespoons whole milk

5 tablespoons unsweetened cocoa powder

1/2 cup unsalted butter

3 1/2 cups powdered sugar

1 teaspoon vanilla extract

Heat oven to 350F. Coat a 15-inch-by-10-inch baking pan with cooking spray.

Whisk together flour, sugar, baking soda and salt in a large bowl.

In a saucepan, combine water, butter and cocoa powder. Bring to a boil over medium heat, whisking. Let cool slightly. Pour over flour mixture and stir well. Add buttermilk, eggs and vanilla, stirring well.

Pour batter into prepared pan. Bake for 20 to 25 minutes, until a wooden pick inserted near the center comes out clean.

To prepare icing, combine milk and cocoa powder in a saucepan. Cook over medium-high heat, whisking, until thick. Remove from heat. Add butter and stir until melted. Whisk in powdered sugar and vanilla.

Let cake cool 5 minutes, then spread warm icing over top.

Enjoy!

SIX EGG POUND CAKE

6 egg pound cake

1 1/2 cups butter

6 eggs

3 cups flour

2 1/2 cups sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons vanilla extract

3/4 cup milk

Grease and flour a Bundt pan. Do not preheat oven.

In a medium bowl, mix flour, baking powder and salt. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add vanilla.

Add flour mixture alternately with milk. Beat until smooth. Pour batter into prepared pan. (note: there was enough batter for two cakes)

Place cake into cold oven. Set temperature to 350F and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.

Top with confectioners sugar or glaze.

Enjoy!

Recipe adapted from allrecipes

allrecipes.com/

 

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PEAR VANILLA CROSTATA WITH ALMONDS

15 Sunday Mar 2015

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My husbands own personal pie day was March 12th. He celebrated 23 years in the pizza business, and we honored the occasion with a pie of our own.

eureka pizza 23 birthday

PEAR VANILLA CROSTATA WITH ALMONDS

pear vanilla crostata

1/3 cup plus 1 tablespoon sugar

1 tablespoon cornstarch

1/2 vanilla bean, halved lengthwise

1 1/2 pounds pears, halved, cored and thinly sliced lengthwise

store bought piecrust

cream for brushing

1/4 cup sliced almonds

Heat oven to 375F. In a large bowl, combine 1/3 cup sugar, the cornstarch and a pinch of salt. Scrape the seeds from the vanilla bean into the mixture and rub with fingertips to evenly distribute. Add the pears, toss to coat. On a lightly floured surface, roll out the crust to a 14-inch round. Transfer to a parchment-lined baking sheet. Arrange the pear slices in concentric circles, leaving a 2-inch border. Fold the border over the fruit. Brush the border with cream, sprinkle with almonds and the remaining 1 tablespoon sugar.

Bake the crostata until the crust is a deep golden brown color and the fruit filling is bubbling, 45 to 50 minutes.

Transfer the crostata, on the parchment paper, to a rack. Let cool for 10 minutes.

Enjoy!

Recipe adapted from Rachael Ray Magazine, November 2014

www.rachaelraymag.com/

VANILLA BUTTERMILK TARTS and VANILLA RASPBERRY PANNA COTTA

22 Sunday Feb 2015

Posted by in Dessert, Recipes

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An uncomplicated, humble sweet is the perfect conclusion to a charming and  enchanted evening.

Plain vanilla shines through in these simple, divinely delicious desserts, as oppositely unembellished as the celebrated, glitter and glow of the star-studded Oscars evening.

VANILLA BUTTERMILK TARTS

2/3 cups sugar
1/4 cup flour
1 1/2 cups buttermilk
3 eggs
2 teaspoons of vanilla bean paste
1 package of frozen tart shells

Whisk together sugar and flour in a 3 quart heavy saucepan, add buttermilk and eggs and whisk until blended. Cook over medium heat, whisking constantly 7 to 8 minutes or until a pudding like thickness. Remove from the heat and stir in vanilla bean paste. Cover and chill 4 to 24 hours.
Bake tart shells if needed, according to package directions, and cool compleately.
Spoon custard into tart shells, and top with desired toppings just before serving.
Enjoy!

Recipe adapted from Southern Living, March 2012
www.southernliving.com/food/‎

VANILLA RASPBERRY PANNA COTTA

vanilla panna cotta

1 teaspoon unflavored gelatin

1 tablespoon cold water

2/3 cup cream

2/3 cup milk

1/3 cup sugar

1/2 teaspoon vanilla

2 tablespoons seedless raspberry jam

1 1/3 cups fresh raspberries

fresh mint sprigs

In a small bowl, sprinkle gelatin over cold water, set aside to soften gelatin.

In a 2 quart saucepan, heat whipping cream, milk, sugar, vanilla and raspberry jam over medium heat to simmering, stirring frequently until sugar is dissolved. Remove from heat. With whisk, stir in softened gelatin until completely dissolved. Cool to room temperature, about 15 minutes.

Divide cream mixture evenly among glasses. Refrigerate until set, about 2 hours.

Just before serving, top each panna cotta with fresh raspberries and garnish with mint.

Recipe adapted from Betty Crocker

http://www.bettycrocker.com/recipes/vanilla-raspberry-panna-cotta/7618d640-74fa-4706-83e4-fee6a9248711 

VANILLA RICH CHOCOLATE CHIP COOKIES

27 Monday Oct 2014

Posted by in bars and cookies, Recipes

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After a rough week, including a couple of frantic, emotional calls to the Doctor, as my youngest wouldn’t drink or eat following his tonsillectomy, things finally took a turn for the better. I have never been more excited to make chocolate chip cookies, than when my son saw the cookie jar a sweet babysitter had given us, up on the highest shelf in the cupboard, and asked if we could bake cookies together and fill it up. ABSOLUTELY!! I was thrilled when he took a large spoonful of cookie dough, and again when he ate three cookies, one after the other – I was just so thankful that he was eating anything!

VANILLA RICH CHOCOLATE CHIP COOKIES

vanilla chocolate chip cookies

3 1/4 cups flour

1 teaspoon baking soda

3/4 teaspoon salt

1 1/3 cups butter, softened

1 1/4 cups sugar

1 cup light brown sugar

2 eggs

4 teaspoons vanilla extract

1 package (12 ounces) semi-sweet chocolate chips (I think I doubled this!!)

Heat oven to 375F.

Mix flour, baking soda, and salt in a medium bowl. Beat butter and sugars in a large bowl with an electric mixer on medium speed until light and fluffy. Add eggs and vanilla, mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips.

Drop by tablespoons about 2 inches apart onto ungreased baking sheets.

Bake for 8 to 10 minutes, or until lightly browned. Cool on baking sheets for 1 minute. Remove to wire racks, cool completely.

Enjoy!

Recipe adapted from McCormick

www.mccormick.com/Recipes

WHITE WINE SPRITZER

04 Friday Jul 2014

Posted by in Cocktails, Holidays, Recipes, Summer

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This is a fun, refreshing, light and delicious cocktail for a Fourth of July celebration. The berries make it festive, and add to the red, white and blue theme of the day.

The syrup did make the drink quite sweet, I would recommend adding it slowly until the spritzer reaches the desired amount of sweetness.

WHITE WINE SPRITZER

white wine spritzer

1 (750ml) bottle of sparkling wine

1 (750ml) bottle of chardonnay

vanilla simple syrup (recipe follows)

1 (1 litre) bottle of sparkling water, chilled

VANILLA SIMPLE SYRUP

2 cups water

2 cups sugar

1 vanilla bean, halved lengthwise

In a small saucepan, combine 2 cups water, sugar and vanilla bean. Bring to a boil over high heat. Reduce heat, and simmer for 10 minutes. Remove from heat, and pour mixture through a wire mesh strainer, discarding solids.

Fill a large pitcher with ice. Add sparkling wine, chardonnay and vanilla simple syrup. Add sparkling water, stirring to combine. Serve, garnished with berries and fresh mint if desired.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate, May/June 2014

http://www.celebratemag.com/

FRIED FLOUNDER WITH BLACK BEAN AND AVOCADO SALSA and LEMON BUTTER COOKIES

04 Tuesday Mar 2014

Posted by in Fish, main

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I LOVE to read, and always have a pile of books.
Reading was what I missed most about my life before kids, but thankfully Book Club got me back in the habit of reading and showed me I could find the time.
I read on the treadmill, in the car line while waiting for the kids to come out of school, while on an airplane, a passenger in a car, sitting beside the pool, curled up on the couch in a blanket, and I always carry my current book in my purse just in case the line at the post office is too long, or I’m waiting on a friend at a restaurant.
I have recently devoured a couple of books that, along with delicious stories included wonderful recipes.
Today is the National Education Associations “Read Across America” day – and with the kids out of school due to snow and ice, this delicious combination of nourishment for the mind and body is definitely worth celebrating.

FRIED FLOUNDER WITH BLACK BEAN AND AVOCADO SALSA

FOR THE BLACK BEAN AND AVOCADO SALSA
2 (14 ounce) cans black beans, rinsed and drained
1 cup halved grape tomatoes
4 green onions, finely chopped
1/2 small jalapeño pepper, finely chopped
juice from 1 lime
1/4 cup olive oil
salt and pepper to taste
few dashes of hot sauce
handful of chopped cilantro
2 avocados, cut into cubes

In a medium bowl, combine all ingredients.

FOR THE FLOUNDER
1/2 cup flour, seasoned with salt and pepper
2 eggs, lightly beaten
1 1/2 cups panko bread crumbs, seasoned with salt, pepper and 1/4 teaspoon cayenne pepper
olive oil
1 1/4 pounds flounder fillets
tartar sauce, for serving
lemon wedges, for serving

Set up your dredging stations: one plate or bowl for the flour, one for the eggs and one for the panko.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
Dredge your fish fillets, first in the flour, then in the egg, then in the panko.
Add 2 to 4 fillets at a time to the skillet and fry 2 to 3 minutes on each side, until cooked through. Remove from the skillet, tent with foil to keep warm, and fry the remaining fillets, adding more oil as necessary.
Serve with a dollop of tartar sauce, lemon wedges and the black bean and avocado salad.
Enjoy!

Recipe adapted from Dinner a Love Story, Jenny Rosenstrach, 2012
www.dinneralovestory.com/‎

LEMON BUTTER COOKIES

1 cup butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla extreact
zest of one lemon
1 1/2 cups flour
1/2 cup yellow cornmeal
1/4 cup cornstarch
sugar crystals

Cream butter, sugar, vanilla and zest until smooth. Add dry ingredients, mix until just incorporated. Use waxed paper to shape and roll dough into 2 8-inch logs, (about the width of a cookie).
Wrap in plastic wrap and refrigerate for an hour.
 Heat oven to 350F.
Slice cookies about 1/4 inch thick, put on ungreased cookie sheets, sprinkle on sugar crystals or roll the logs in sugar before cutting.
Bake for 15 minutes, until slightly golden. Cool on waxed paper.

Enjoy!
Recipe adapted from A Fine Romance: Falling in Love with the English Countryside, Susan Branch, 2013

CRAB GRATIN WITH ANCHOVIES AND PARMESAN and SPINACH SALAD WITH POACHED PEARS and CHICKEN DIJON and CARDAMOM VANILLA CUSTARDS

16 Thursday Jan 2014

Posted by in Appetizers, Dessert, main, Salad

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At one of our first dinner parties of the New Year, we gathered wonderful people, good food and great wine.
We started with champagne, Crab Gratin and a cheese plate, then made our way down to the wine cellar for dinner and dessert, venturing out periodically to watch the exciting Football game that was unfolding that evening.

It was an interesting evening/menu to put together, as one of our guests is not able to eat anything “on the hoof” following a tick bite many years ago, and another of our guests didn’t care much for seafood.
This was our meal, I hope you enjoy it as much as we did.

CRAB GRATIN WITH ANCHOVIES AND PARMESAN

4 tablespoons unsalted butter
2 cloves of garlic, finely chopped
3 tablespoons flour
3/4 cup milk
1/2 cup cream
1/2 cup seafood stock
1 pound crabmeat
2 cups parmesan cheese, grated
salt and freshly ground black pepper
10 to 12 anchovy filets

Heat oven to 425F. Grease a 2 quart baking dish.
Melt butter in a saucepan over medium-high heat. Add garlic, cook until soft, about 1 minute. Add flour, cook, stirring until smooth, for about 2 minutes. Whisk in milk, cream and stock, bring to a boil. Reduce heat to medium, cook until slightly thick, 3 to 5 minutes. Remove from heat, fold in crab meat, 1 cup of cheese, salt and pepper. Transfer mixture to prepared baking dish, spread in an even layer. Arrange anchovies on top and sprinkle with remaining cheese, bake until golden brown and bubbly, about 25 minutes.
Enjoy!

Recipe adapted from Saveur
www.saveur.com/‎

SPINACH SALAD WITH POACHED PEARS

4 pears
1/2 cup white wine
1 tablespoon sugar
1 teaspoon vanilla extract
1 whole star anise
1 teaspoon freshly grated lemon zest
1 teaspoon freshly grated orange zest
1/2 cinnamon stick
2 tablespoons canola oil
2 tablespoons sherry vinegar
salt and freshly ground black pepper
4 cups baby spinach leaves
2 tablespoons walnuts, toasted
2 tablespoons dried cranberries
1/2 cup thinly sliced Manchego cheese

Peel pears and cut in half, scoop out seeds. Place in a pan, cut side down. Combine 1 cup of water with wine, sugar, vanilla extract, star anise, lemon and orange zest and cinnamon stick, and pour over pears. Bring to a boil over high heat, then reduce to low and simmer for 25 minutes or until pears are tender.
Remove pears from pan, strain the liquid, and reserve 3 tablespoons, discard the spices and remaining liquid. Slice pears into thin strips and set aside.
In a food processor or blender, combine the slices from 2 pears with reserved poaching liquid, oil and vinegar. Pulse until smooth, then add salt and pepper to taste.
Toss remaining pear slices with spinach, walnuts, cranberries and Manchego.
Divide salad evenly among plates and serve drizzled with dressing.
Enjoy!

Recipe adapted from Shape Magazine, October 2012
www.shape.com/healthy-eating/healthy-recipes‎

CHICKEN DIJON

1 teaspoon coriander seeds
2 tablespoons olive oil
6 chicken thighs
salt and freshly ground black pepper
1/4 cup chopped onion
4 garlic cloves, minced
1 1/2 cups chicken broth
2 tablespoons whole grain mustard
3 tablespoons creme fraiche
2 teaspoons chopped tarragon
crusty bread for serving

In a large skillet, toast the coriander seeds over moderately high heat until fragrant, about 2 minutes. Transfer the seeds to a mortar and let cool. Crush the seeds coarsely with a pestle.
In the same skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper, add them to the skillet and cook over moderately high heat, turning, until golden brown all over, about 10 minutes. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook for 1 minute. Add the broth and crushed coriander and bring to a boil. Cover and cook over moderately low heat until the chicken is cooked through, about 15 minutes.
Transfer the chicken to a platter, cover and keep warm. In a small bowl, whisk the mustard with the creme fraiche and tarragon. Whisk the mixture into the skillet and simmer the sauce over moderate heat until thickened, about 5 minutes. Return the chicken to the skillet and turn to coat. Serve the chicken with crusty bread.
Enjoy!

Recipe adapted from Food and Wine, October 2011
www.foodandwine.com/recipes‎

CARDAMOM VANILLA CUSTARDS

4 cups half and half
8 egg yolks
1/3 cup sugar
1/2 teaspoon ground cardamom
1/4 teaspoon salt
2 teaspoons vanilla extract

Heat oven to 325F.
In a medium saucepan, bring the half and half to a boil, then remove from the heat. In a large bowl, using an electric mixer, beat the egg yolks, sugar, cardamom and salt until thick ribbons form when the beaters are lifted, abut 2 minutes. Slowly pour the warm half and half into the egg mixture, whisking constantly. Stir in the vanilla.
Divide the mixture among ramekins. Place the ramekins in a large baking pan. Transfer the pan to the oven. Pour in enough very hot tap water to come halfway up the sides of the ramekins. Cover the pan tightly with foil. Bake the custards, until the centers are just set, 55 to 60 minutes. Let the custards cool in the pan for 20 minutes. Carefully remove the ramekins from the water and let cool on a rack until just warm to the touch.
Refrigerate the custards until chilled completely, about 1 hour.
Enjoy!

Recipe adapted from Rachael Ray Magazine, November 2012
www.rachaelraymag.com/recipes/‎

Vanilla Maple Scones

30 Saturday Nov 2013

Posted by in Breads, Breakfast & Brunch, Dessert, Recipes

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Perfectly delicious for a lazy Saturday morning!

VANILLA MAPLE SCONES

SCONES
12 tablespoons unsalted butter
3 cups plus 2 tablespoons of flour
1 tablespoon vanilla powder
1/4 cup plus 2 tablespoons brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 cup buttermilk
GLAZE
1/2 cup powdered sugar
1 tablespoon brown sugar
1 tablespoon maple syrup
2 teaspoons milk

TO MAKE SCONES
Heat oven to 350F. Butter and flour a baking sheet, set aside.
In a large bowl, stir together flour, vanilla powder, brown sugar, baking powder, baking soda, and salt. Cut the butter into 1/2 inch pieces and add it to the dry mixture. Use your fingers to break down butter into small, pea size pieces. Stir in buttermilk until just combined.
Scrape the dough onto a well floured surface. If dough is too sticky to work with, fold in a little flour. Shape into a circle about 8 inches in diameter and 1 1/2 inches thick. Cut into 8 triangles and transfer to prepared baking sheet. Bake, rotating sheet halfway through until scones spring back to the touch, 23 to 25 minutes. Transfer to a rack to cool.
TO MAKE GLAZE
In a small bowl, stir together ingredients. Once scones have cooled, drizzle glaze on tops and let set.
Enjoy!

Recipe adapted from Oprah Magazine, October 2011
www.oprah.com/food.html‎

FUNNY CAKE and VANILLA CREAM CHEESE FROSTING

17 Thursday Oct 2013

Posted by in Dessert

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I was rushing to meet friends for lunch, a lovely birthday celebration for lovely ladies. I stopped by a local bakery to pick up petit fours for them, and because I wasn’t sure I would have time to bake or make a snack for my kids and their friends after school, I also purchased cake pops and adorable football themed cookies.
As it happened, there was plenty of time to mix up this Funny Cake and settle it into the oven to cook, while the kids were happily playing and entertaining each other.

FUNNY CAKE

1 1/2 cups flour
1 cup sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1/3 cup vegetable oil
1 teaspoon vinegar
1 cup cold water
Frosting – recipe to follow

Heat oven to 350F.
Place a sifter in an 8-inch square baking pan. Add flour, sugar, cocoa powder, baking soda and salt to sifter and sift into pan.
Using a mixing spoon, make three wells in the dry flour mixture. Add vanilla to one well, add the vegetable oil to another well, and add the vinegar to the third well. Pour the cold water over the mixture, distributing it evenly. Stir gently until no lumps remain. Bake cake for 35 minutes or until edges begin to pull away from the pan.
Cool in pan on a wire rack. Once cool, spread the frosting on the cake and decorate with sprinkles if desired.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, September 2011
www.arkansasonline.com/news/features/food/‎

VANILLA CREAM CHEESE FROSTING

1 (8-ounce) package of cream cheese, softened
4 tablespoons butter, softened
1 tablespoon vanilla paste
2 cups confectioners sugar

Beat cream cheese and butter until smooth, with an electric mixer. Add vanilla paste and confectioners sugar and beat until smooth and spreadable.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, May 2009
www.arkansasonline.com/news/features/food/‎

FEIJOA AND APPLE FIX and SAUSAGE ROLLS and ROAST KUMARA AND CASHEW SALAD and PINK PEPPERCORN PAVLOVA WITH VANILLA CREAM AND BASIL SYRUP

23 Sunday Jun 2013

Posted by in Appetizers, Cocktails, Dessert, Salad

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I was very excited to gather together and spend time again with the wonderful ladies who lunch. I chose a New Zealand theme – preparing some of the dishes I grew up with and some that were new to me. Everything everyone contributed was fabulous – food and conversation, resulting in yet another joyful occasion for the taste buds and the soul.

FEIJOA AND APPLE FIX

1 ounce of feijoa vodka
apple juice
ice
lemon wedge to garnish

Fill glass with ice. Add vodka and top with apple juice. Stir and garnish with lemon wedge.
Enjoy!

Recipe adapted from Food.com
http://www.food.com/recipe/feijoa-vodka-apple-fix-153867

SAUSAGE ROLLS

1 pound of sausage
1/2 onion, finely chopped
1 teaspoon dried thyme leaves
1 to 2 tablespoons finely chopped fresh parsley
1 tablespoon ketchup
1/3 cup stale breadcrumbs
1 to 2 sheets of puff pastry
1 egg, lightly beaten

Lightly grease 1 to 2 oven trays.
Combine sausage, onion, thyme parsley, ketchup and breadcrumbs in a bowl, mix well.
Spread out pastry sheets and using a rolling pin, roll them until they are thin.
Place the sausage mixture down the center of the pastry.
Brush edges of pastry with lightly beaten egg, fold over sides of pastry to enclose mixture.
Trim ends of rolls, and cut into 2 inch long pieces. Repeat as necessary.
Lightly brush rolls with remaining egg, cut a couple of slits into the top of each roll.
Bake in a moderate oven about 20 minutes, or until lightly browned and cooked through.
Enjoy!

Recipe adapted from The Australian Womens Weekly, October 1991
aww.ninemsn.com/recipe-search/‎

ROAST KUMARA AND CASHEW SALAD

2 to 3 kumara, peeled and diced
olive oil for roasting
salt and freshly ground black pepper
fresh rosemary sprigs
1 cup cashew nuts
1/3 cup chopped fresh mint
couple of handfuls of arugula
chopped spring onion for garnish
DRESSING
200 ml olive oil
75 ml balsamic vinegar
50 ml freshly squeezed orange juice
1 tablespoon sugar
4 teaspoon curry powder

Heat oven to 180C.
Toss diced kumara in oil and season with salt and black pepper. Place in a roasting dish and scatter with rosemary sprigs. Roast for 25 to 30 minutes or until tender.
While kumara is cooling, increase temperature of oven to 200C and roast cashew nuts in a separate dish for 8 to 10 minutes. Toss after 5 minutes so nuts become evenly colored.
Add cooled cashews to the kumara, and toss with chopped mint and arugula.
Make dressing by blending all ingredients in a blender.
Add about half the dressing to kumara mixture and stir lightly. Add more dressing to taste.
Garnish with chopped spring onion.
Enjoy!

Recipe adapted from Market Day, 2007
Vicki Winn

PINK PEPPERCORN PAVLOVA WITH VANILLA CREAM AND BASIL SYRUP

BASIL SYRUP
1/3 cup fresh basil leaves
1/2 cup light corn syrup
MERINGUES
4 egg whites, room temperature
1 cup sugar, divided
1 1/2 teaspoons cornstarch
1/2 teaspoon white wine vinegar
1 tablespoon pink peppercorns, lightly crushed
VANILLA CREAM
3/4 cup chilled whipping cream
1 tablespoon sugar
1 vanilla bean, split lengthwise

BASIL SYRUP
Blanch 1/3 cup basil leaves in a small saucepan of boiling water for 30 seconds. Drain, then transfer basil to a bowl of iced water to cool. Drain, squeeze out excess water from basil. Puree basil with corn syrup in blender. Cover and chill at least 2 hours or overnight to allow flavors to develop.
Bring basil syrup to room temperature before serving.
MERINGUES
Position rack in the center of the oven and heat to 275F.
Draw six 2 1/2 inch circles on parchment paper, then invert onto baking sheet. Using electric mixer, beat egg whites in a large bowl to soft peaks. Gradually add 3/4 cup sugar, beating to medium firm peaks. Beat remaining 1/4 cup sugar and cornstarch in a small bowl. Gradually beat sugar-cornstarch mixture into meringue, beating until very stiff. Beat in white wine vinegar. Fold in peppercorns. Divide meringue between circles, spread to fill completely. Bake until outside is dry, about 25 minutes. Turn oven off and open door slightly. Let meringues cool in oven until completely dry, about 1 hour.
VANILLA CREAM
Place cream and sugar in a medium bowl. Scrape seeds in from vanilla bean. Using electric mixer, beat cream to soft peaks.

Place a meringue on each plate, top with a generous amount of vanilla cream. Top with strawberries and fresh basil leaves. Drizzle basil syrup on plate.
Enjoy!

Recipe adapted from Bon Appetit, May 2008
www.bonappetit.com/recipes‎