Make Pumpkin Scones

I originally put this on the halloween page, but as I'll be taking that page down, thought I'd put some of the pumpkin recipes up here, as they are still in season. This is a really nice, simple recipe.
INGREDIENTS
50g/ 2oz pumpkin puree (make in the same way as other recipes)
1 egg
2 egg yolks
Seeds from 1 vanilla pod
50g/2oz self-raising flour
1 tsp ground cinnamon
50ml condensed milk
METHOD–
The oven needs to be set at gas 6/200 C/400 F. – Grease a baking sheet and heat in the oven, whilst doing this blend all the ingredients together in a food processor. – Place spoonfuls of the mixture on the baking sheet and gently push flat. – Bake in the oven for about 12 minutes, till they rise and turn golden.

Lavender & Vanilla Butter Biscuits

This is a lovely recipe with a delicate, yet distinct flavour. The lavender comes through, without being bitter, and is softened by the vanilla.
YOU WILL NEED:
75g/3oz caster sugar
seeds from one vanilla pod
175g/6oz butter, softened
175g/6oz plain flour
75g/3oz cornflour
2 1/2 tsp dried lavender flowers
2 tbsp caster sugar, for dusting
METHOD:
1) Set the oven at 170 C/325 F/gas 3, and grease two baking trays. You will need a cooling wrack.
2) For best results mix the sugar with the vanilla in advance (overnight), but the recipe will work if you do it before baking. Place the butter and flavoured sugar together in a bowl and mix well.
3) Sift the two flours, add the lavender and blend with the butter mixture to form a soft dough.
4) Place the dough on a lightly floured surface, knead gently and roll out. Cut out shapes with cutters, and place each biscuit on the baking tray. Prick lightly with a fork.
5) Bake for 15 minutes. Cool on the tray for a few minutes before moving to the wire wrack. Sprinkle with caster sugar.

Make Your Own Vanilla Extract

Vanilla extract is really simple to make, the only thing is that you have to wait a few weeks before you can use it, but its really worth it money-wise compared to commercial extracts. There are only two ingredients, the vanilla and spirit alcohol. The traditional alcohol to use is vodka, but other spirits have their benefits. I use dark rum as I think it adds something to the flavour, but you could use brandy or whisky as well.

1) Cut open three vanilla pods length ways, and cut into halves or thirds so that they will be submerged by the liquid.
2) Cover with 240ml of your chosen alcohol in a sealable jar or bottle and replace the lid tightly.
3) Shake occasionally and leave for about two months before using. You can top up with alcohol every so often to prolong it, and it will keep for years.
Your home-made extract will be stronger than shop-bought ones, so use sparingly.
Click on the labels below to find recipes.
To order vanilla pods click here.

Make Chocolate Truffles

You will need;
225g/8oz plain chocolate, cut into pieces
175g/60z unsalted butter, cut into pieces
60ml double cream
100g/4oz icing sugar, sieved
Seeds from one vanilla pod
Cocoa powder for dusting

1)Place the chocolate and butter together in a bowl sitting in a saucepan of hot water over a gentle heat, do not allow the water to boil and don't allow any water in the bowl with the chocolate mixture. Stir continuously till melted.
2)Remove from the heat, then gently stir in the cream and then the icing sugar and vanilla. Cover and leave in a cool place (not the fridge) for at least 12 hours.
3)Form the mixture into the required shape, the warmth of your hands will make the surface a little sticky, you can then roll the truffles in the cocoa powder. Refrigerate before eating. Home made truffles are best kept in the fridge.
NOTE: If you would like rum truffles add two to three tablespoons of dark rum at the melting stage, and stir in well. The best rum (in my opinion) for cooking is Captain Morgan's Spiced or Sailor Jerry's.

Enjoy!

Order Vanilla

Vanilla Pod, single, Papua New Guinea. £1.

A Little History About Vanilla

The vanilla orchid is originally from Mexico and Central America. The Aztec king Montezuma gave Cortes a cocao drink flavoured with vanilla and sweetened with honey, varients of which became popular in Europe in the sixteenth century, and vanilla was recommended to Queen Elizabeth I by her apothecary for its excellent flavour and supposed medicinal properties. There are two types of vanilla pods used for culinary purposes, the most popular is vanilla planifolia, the other being Tahitian vanilla, which is thought to be inferior, though it has its own distinct flavour that is preferable for some dishes. Planifora is still grown in Mexico, but Madagascar has become one of the main suppliers world-wide. India, among other countries, are relatively new to vanilla production, but are producing some very good quality pods. Out of their natural habitat the plants must be hand pollinated as in Mexico the work is done by melipona bees and hummingbirds only from that area, this is one of the reasons for their relative expense. Real vanilla suffered when artificial forms were placed into the market. These are made from the waste sulphite liqueur from paper mills, coal tar extracts or the oil from cloves, and does not have the same flavour spectrum as real vanilla. When picked, vanilla pods themselves have no aroma or taste and need to be cured to release their distinctive vanilla scent and aroma, this is also when the pods turn deep brown/black. This process releases the vanillin which gives the flavour, which sometimes appears as white crystals on the surface of the pod.
To order vanilla click here.
To find vanilla recipes click on the label below.