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Ideas and Recipes using Vanilla Bean - Tanzanians use to support and fund their cash crops.
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B Y M A RT I N C O S TA N Z O
made from
VANILLA BEAN
IN SUPPORT OF THE
GOOD FOOD RECIPESKATOKE
Katoke A5 Vanilla Book 29/3/09 8:23 AM Page 1
The recipe book is in dedication to the fundrasing efforts and support of
Katoke Trust, an organisation that raises money and awareness for an area
in Tanzania called Katoke.
Katoke is a small village located in the north-western region of Tanzania,
by the shores of Lake Victoria. Tanzania is very poor, by any international
comparison. Most people around Katoke survive by subsistence farming.
The villages are far away from commercial and tourist areas. Tanzania is
the second poorest country in the world and currently only 8% of students
complete primary schooling.
In the fight to see improved conditions in Tanzania, vanilla as a cash crop
has greatly helped the people of Katoke financially and emotionally.
foreword
2 // vanilla bean recipes
GOOD FOOD RECIPES
KATOKE
Katoke A5 Vanilla Book 29/3/09 8:23 AM Page 2
contents
8vanilla bean &choc cup cakes
14vanilla icecream andbiscotti
18vanilla &chocolatemousse cake
4 history of vanilla bean6 seared scallops with vanilla sauce8 vanilla bean & choc cup cakes10 vanilla bean tiramisu dessert12 vanilla cheese cake14 vanilla ice cream with biscotti16 creme caramel18 vanilla & chocolate mousse cake
katoke good food //3
GOOD FOOD RECIPESKATOKEB Y M A RT I N C O S TA N Z O
Katoke A5 Vanilla Book 29/3/09 8:23 AM Page 3
Since everyone loves vanilla, we should all know where it comes from and how it is
made, right? Well, in case you are like most people (you're not quite sure), here is
a little history on the origin and evolution of what has become today’s vanilla.
Vanilla, the (really) early years
It is the ancient Totonaco Indians of Mexico who were the first keepers of the
secrets of vanilla. When they were defeated by the Aztecs, they were demanded to
relinquish their exotic fruit of the Tlilxochitl vine, vanilla pods.
When, in turn, the Aztecs were defeated by the conquering Spaniard,
Hernando Cortez, he returned to Spain with the precious plunder - vanilla beans -
which were combined with cacao to make an unusual and pleasing drink. For
eighty years, this special beverage was only enjoyed by the nobility and the very
rich. Then, in 1602, Hugh Morgan, apothecary to Queen Elizabeth I, suggested
that vanilla could be used as a flavouring all by itself, and the versatility of the
exotic bean was finally uncovered.
Today's vanilla we all know and love
Today, vanilla beans are grown in four main areas of the world. Each region
produces vanilla beans with distinctive characteristics and attributes.
Madagascar, an island off the east coast of Africa, is the largest producer of
4 // vanilla bean recipes
history of vanilla
GOOD FOOD RECIPES
KATOKE
Katoke A5 Vanilla Book 29/3/09 8:23 AM Page 4
vanilla beans in the world and the ensuing vanilla is known as Madagascar
Bourbon vanilla. The term Bourbon applies to beans grown on the Bourbon
Islands - Madagascar, Comoro, Seychelle and Reunion.
Vanilla, with its wide range of flavour profiles, can be applied to a vast array of
products. It is one of the most widely used flavours in the world, particularly in ice
cream. It finds its way into sauces in Mexico and cookies in Sweden. Vanilla flavours
fruits in Polynesia and perfumes colognes in Paris.
scraping beans from vanilla beanWhen using the vanilla bean in recipes
provided, you need to know how to cut the
bean properly in order to obtain all the
seeds produced in the pod.
The entire bean is filled with flavour
and, in fact, the pod has more flavour than
the seeds. You can cut the bean and use a
portion at a time or you can use the whole
bean, depending on the depth of flavor you wish.
To cut open a bean, lay it flat on a cutting surface. Holding one end of the bean to
the surface, carefully slice the bean open lengthwise. When you separate the bean,
thousands of tiny seeds are exposed. This step shows why it is technically a seed-
pod rather than a bean. By cutting the bean open before placing it in a liquid, more
of the surface of the bean is exposed, and the greater the flavouring properties. You
can scrape the seeds from the pod before removing the bean if you choose. •
katoke good food //5
Katoke A5 Vanilla Book 29/3/09 8:23 AM Page 5
1/2 pound sea scallops
1/2 cup butter
1 cup cream
2 tablespoons onion, minced
1 clove of garlic, minced
1/2 teaspoon Pure Vanilla Bean Extract
2 potatoes finely sliced
finely chopped parsley for garnish
Melt butter in a 12-inch frying pan. Add
scallops and cook until just done, about one
minute per side. Remove from pan and keep
warm. Add onion and garlic to the pan and
sauté 2 minutes. Add cream and vanilla.
Cook and stir over medium heat until
slightly thickened. Add scallops back to the
pan and stir.
Serve over a bed of baby green salad atop
thinly sliced potatoes. Sprinkle with fresh
chopped parsley. Serves 2.
seared scallopswith vanilla sauce
6 // vanilla bean recipes
KATOKE
ANITA
Katoke A5 Vanilla Book 29/3/09 8:23 AM Page 6
scallops
katoke good food //7
Serves 2
ONE PERSON CANMAKE AN IMPACT.
Katoke A5 Vanilla Book 29/3/09 8:23 AM Page 7
cup cakes
8 // vanilla bean recipes
Serves 4
Katoke A5 Vanilla Book 29/3/09 8:23 AM Page 8
2 cups cake flour
2 teaspoons baking powder
2 teaspoons kosher salt
12 tablespoons unsalted butter (11/2 sticks)
1 1/2 cups granulated sugar
1 vanilla bean, split lengthwise and
scraped, seeds reserved
25g (1oz) cocoa powder, sieved
2 large egg whites, at room temperature
2 large eggs, at room temperature
3/4 cup whole milk, at room temperature
Blue Frosting
Heat the oven to 350°F and arrange a rack
in the middle. Line 2 (12-well) muffin pans
with paper liners. Alternatively, coat the
wells with butter; set aside.
Combine flour, baking powder, and salt
in a medium bowl and whisk.
Place butter in the bowl of a stand mixer
fitted with the paddle attachment and beat
on medium-high speed until light in color,
about 3 minutes. Add sugar and vanilla
seeds and continue beating until mixture is
airy, about 3 minutes.
Scrape down the paddle and the sides of
the bowl, turn the mixer to medium speed,
and add egg whites one at a time, beating
well after each addition. Then add eggs one
at a time, beating well after each addition.
Add milk and mix until combined (the
mixture will look curdled, but it’s not).
Scrape down the sides of the bowl. Reduce
speed to low, add flour mixture, and mix
until just combined. Fill the muffin wells
about halfway, and bake cupcakes until
golden brown, (18 minutes). Set the pans on
a wire rack and let cool for 5 minutes.
Remove cupcakes from the pans and let
cool completely before frosting.
vanilla bean & choccup cakes
katoke good food //9
KATOKE
ORPHAN FROM KYAMPISI
Katoke A5 Vanilla Book 29/3/09 8:23 AM Page 9
2 tablespoons unsalted butter, melted
1/4 cup granulated sugar for souffle dish
1 vanilla bean, split lengthwise
1/4 cup granulated sugar
2 cups milk
1/3 cup all-purpose flour
1 1/2 tablespoons unsalted butter
6 large eggs, separated
2 ounces unsweetened chocolate
1 tablespoon chocolate liqueur
Preheat the oven to 350 degrees F. Brush 4 to
6 individual souffle dishes (or a 7-cup souffle
dish) well with melted butter. Put the sugar
inside one dish and toss to coat, then tip the
excess sugar into the next dish and repeat.
Place the dishes in the refrigerator to chill.
Bring milk, sugar and vanilla bean to a
boil. Remove from heat. In another pan
make a roux by melting butter over medium
heat and stirring in the flour, cook for 4
minutes, stirring constantly.
Remove vanilla bean from milk and
scrape the remaining seeds from the pod
with a spoon; discard bean. Slowly add
some of the milk to the roux, stirring to
make a smooth paste. Continue stirring in
the remaining milk. Remove from heat.
When the mixture has cooled slightly,
beat in 4 egg yolks, one at a time, until
batter is smooth and glossy.
In a standing mixer, whip the egg whites
until stiff, but not dry. Beat 1/3 of the whites
into the base until fully incorporated.
Carefully fold in the > remaining whites.
Fill the prepared ramekins/dish and
place in the water bath. Bake for 35 - 40
minutes.
Serve immediately with a vanilla sauce
or fruit coulis.
vanilla beantiramisu dessert
10 // vanilla bean recipes
KATOKE
JUMA BASIGA
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tiramisuPreparation time: 15 min
katoke good food //11
Serves 8
Katoke A5 Vanilla Book 29/3/09 8:23 AM Page 11
cheese cakePreparation time: 10 minsCooking time: 2 hrs
12 // vanilla bean recipes
Serves 8
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340g digestive biscuits
170g butter
600g cream cheese
3 drops extract of vanilla
(or vanilla bean)
500g mascarpone
3 dessert spoons icing sugar
Put crushed biscuits in a bowl with melted
butter or margarine. When completely
mixed, press into a spring based, loose-
bottomed tin.
Put cream cheese and Mascarpone in a
large bowl and beat until smooth, then add
icing sugar and vanilla and beat again.
Transfer mixture into the tin.
Cover with cling film and put into the
refrigerator for at least 2 hours.
Remove from the tin and decorate with
fresh fruit.
This delicious cheesecake is best served with a
selection of fresh fruit, I like raspberries and
cherries.
vanilla cheese cake
katoke good food //13
KATOKE
MARY-ANNE WILSON
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4 cups half-and-half
1 cup granulated sugar
1/2 vanilla bean, split in half and scraped
6 egg yolks
In a saucepan, over medium heat, combine
the half-and-half, sugar, and vanilla bean
with pulp. Bring to a simmer. In a small
mixing bowl, whisk the egg yolks until
smooth. Add 1 cup of the hot liquid to the
egg yolks and whisk until smooth. Add the
yolk mixture to the saucepan of liquid and
whisk until incorporated. Bring the liquid
back to simmer and continue to cook for 4
to 6 minutes or until the mixture coats the
back of a spoon.
Pour the mixture into a glass bowl and
place a piece of plastic wrap directly on
top of the mixture. This will prevent a skin
from forming while cooling. Cool the
mixture completely. Process the mixture
according the ice cream machines
instructions.
This should take approximately 25 to 35
minutes. Serve as is for soft serve or freeze
for another 3 to 4 hours to allow the ice
cream to harden.
Add biscotti of your choice to garnish.
vanilla ice creamwith biscotti
14 // vanilla bean recipes
KATOKE
OREN MTAFUNGWA
Katoke A5 Vanilla Book 29/3/09 8:23 AM Page 14
ice cream
ONE STEP CANSTART A JOURNEY.
katoke good food //15
Serves 4
Katoke A5 Vanilla Book 29/3/09 8:23 AM Page 15
creme caramel
16 // vanilla bean recipes
Serves 6
Katoke A5 Vanilla Book 29/3/09 8:23 AM Page 16
For the custard:
Heat the oven to 325°F. Heat the cream and
milk in a medium saucepan over medium
heat until scalded (you'll see small bubbles
on the sides of the pan). Split the vanilla
bean in half, if using, and scrape the seeds
into the cream. Meanwhile, in a medium
bowl, slowly whisk 1/2 cup of the sugar into
the egg yolks and eggs. Slowly whisk the hot
cream/milk into the sugar/yolk mixture.
Strain the mixture through a fine sieve into
a pitcher or measuring cup. Stir in the salt
and vanilla extract, if using.
For the caramel:
Arrange six 6-oz. ramekins in a baking dish
with deep sides and set aside. Put remaining
1/2 cup sugar in a clean saucepan. Carefully
add just enough water to dissolve the sugar,
and set the pot over high heat.
After a few minutes, the mixture will
come to a furious boil; several minutes
later, as more water evaporates, it will boil
more viscously, and finally it will start to
color. Swirl the pan around to even out the
caramelization. Once the sugar has started
to caramelize, watch it carefully. It takes
just seconds for caramel to go from great
to burnt.
When the caramel is an even dark
brown, carefully pour it into the ramekins.
Caramel at this stage is over 300°F, so be
extremely careful when handling it. Divide
it evenly so that each ramekin is covered
with a thin layer of dark brown caramel.
To bake:
Pour the custard into the caramel-lined
ramekins, fill the baking dish with water to
come halfway up the sides of the ramekins
and cover the dish with foil. Bake until just
set, 25 to 50 min. Baking time will depend
on the thickness and depth of your
ramekins and baking dish. Carefully remove
the baking dish from the oven and let the
ramekins cool in the water bath. Remove,
cover with plastic wrap and refrigerate at
least 2 hours or up to 2 days.
Run a thin knife around the edge of the
custard and invert onto a dessert plate,
scraping any caramel from the ramekin.
creme caramel2 cups heavy cream
1 cup milk
1/2 vanilla bean or 1 tsp. vanilla extract
1 cup sugar
3 egg yolks
2 eggs
Pinch salt
For the caramel:
1/2 cup sugar
katoke good food //17
KATOKE
RAMADHANI KAMUGISHA
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2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
2 tablespoons vanilla bean extract
7 oz fine-quality bittersweet chocolate
(not unsweetened), chopped
Garnish: lightly sweetened whipped
cream
Special equipment: an instant-read
thermometer
Heat 3/4 cup cream in a 1-quart heavy
saucepan until hot. Whisk together yolks,
sugar, and a pinch of salt in a metal bowl
until combined well, then add hot cream
in a slow stream, whisking until combined.
Transfer mixture to saucepan and cook
over moderately low heat, stirring
constantly, until it registers 160°F on
thermometer. Pour custard through a fine-
mesh sieve into a bowl and stir in vanilla.
Melt chocolate in a double boiler or a
metal bowl set over a pan of simmering
water (or in a glass bowl in a microwave at
50 percent power 3 to 5 minutes), stirring
frequently. Whisk custard into chocolate
until smooth, then cool.
Beat remaining 1 1/4 cups cream in a
bowl with an electric mixer until it just
holds stiff peaks. Whisk one fourth of
cream into chocolate custard to lighten,
then fold in remaining cream gently but
thoroughly.
Spoon mousse into 8 (6-ounce)
stemmed glasses or ramekins and chill,
covered, at least 6 hours. Let stand at
room temperature about 20 minutes
before serving.
vanilla & chocolatemousse cake
18 // vanilla bean recipes
KATOKE
ERNESTI MUHANGWA
Katoke A5 Vanilla Book 29/3/09 8:23 AM Page 18
mousse cakeMousse can be chilled up to 1 day.
katoke good food //19
Serves 4
Katoke A5 Vanilla Book 29/3/09 8:24 AM Page 19
The children of poverty stricken Tanzania and the
Katoke Trust would like to extend a warm and special
thank you for your support and generosity.
ONE PERSON CAN MAKE ANIMPACT, ONE DECISION CANBRING CHANGE, ONE STEPCAN START A JOURNEY…
To order more copies of theKatoke Good Food Recipesemail [email protected]: www.katoketrust.com
©2009 Design/published by martin costanzowww.webfx2.com.au | www.creativjuiceadvertising.com
GOOD FOOD RECIPESKATOKE
Katoke A5 Vanilla Book 29/3/09 8:24 AM Page 20