MENU No. 15
How about we do something a bit out of the ordinary tonight?
Entertaining, laying a lovely table, serving something that really makes an impression…
A complete menu, including the recipes, the shopping list and my plan of action.
Almost everything is prepared in advance.
Your guests are seated.
You too.
Homemade vanilla bean paste (traditional method & Thermomix)
Description
There are ingredients that I always love to have on hand in the kitchen, and vanilla is one of them. Its subtle, comforting scent instantly transforms a cream, a cake or even a simple yoghurt. But let's be honest: using real vanilla beans every day can be very expensive... and not always practical. Since moving to Brussels, I've been unable to find my favourite vanilla paste. So I started making it myself, and the result is much better: intense flavour, creamy texture and long shelf life in the fridge. What's more, this recipe uses the whole pods, for an incomparable flavour. With just 8 pods and a few simple ingredients, you get a jar that replaces the equivalent of 60 pods! The result: an intense flavour that's always ready to use, for a fraction of the price, and that keeps for several months without losing its taste. In this article, I'll take you step by step through the process, and show you why this recipe is economical, practical... and completely irresistible.
Ingredients
Instructions
-
TRADITIONAL METHOD
Preparation - Traditional method
1. Finely grind the vanilla pods with the sugar in a food processor or powerful grinder.
2. Place the mixture in a saucepan, add the glucose syrup, water and salt.
3. Cook for 10 minutes over a high heat, stirring regularly to prevent the mixture sticking.
4. Pour immediately into bottles or screw-top jars.
5. Leave to cool and store in the fridge for several months.
Equivalence :
1 teaspoon vanilla bean paste = 1 tablespoon vanilla extract = 1 whole bean = ½ tablespoon ground bean powder.THERMOMIX® METHOD
Preparation - Thermomix method
1. Place the vanilla pods and sugar in the bowl and blend for 1 minute on speed 10.
2. Scrape down the sides, then grind again for 30 sec / speed 10.
3. Add the glucose syrup, water and salt, then cook for 10 mins / 100°C / speed 1.5.
4. Pour into bottles or screw-top jars, leave to cool and store in the refrigerator for several months...
