INGREDIENTS:
1 bottle of prosecco
450 ml coconut juice blend or coconut pureed nectar
For the sugared rims:
1/4 cup white sanding sugar
2 tablespoons custard sugar
1 vanilla bean
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Mulled wine to warm you up
INGREDIENTS:
2 whole cinnamon sticks, broken on parts
1 spoon of cardamom seeds
1 slice of fresh ginger
1/2 orange grounded zest
6 whole cloves
120 ml vodka
1 bottle/750 ml dry red wine
250 ml port or Madeira wine
250 ml custard sugar
½ pod of vanilla
100 g peeled and dry roasted whole almonds
120 g raisins
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Homemade Vanilla Coffee Syrup
INGREDIENTS:
1 ¾ cups water
1 ½ cups granulated sugar
½ cup packed light brown sugar
1 vanilla bean, split in half
1 lengthways split vanilla bean
2 teaspoons vanilla extract
Hot vanilla milk for good morning
INGREDIENTS:
4 cups milk
¼ cup sugar
½ vanilla pod
Ground cinnamon for serving
Continue reading Hot vanilla milk for good morning
Beef Fillet Steak with Vanilla Bean Hollandaise, Prawns, Potato and Pea Mash
INGREDIENTS:
4 beef fillet steaks, 270g each
12 raw shelled prawns, butterflied
4 medium potatoes, peeled and chopped roughly
1 cup freshly shelled peas or frozen peas
2 egg yolks
90 g butter
½ vanilla bean, split lengthwise
1 tbsp lemon juice
1 tsp icing sugar
2 tbsp milk
4 tbsp milk
Freshly ground black pepper
Olive oil for frying
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Vanilla Almond-Crusted Tilapia with Vanilla Sauce
INGREDIENTS:
2 chopped shallots,
2 tbsp white wine vinegar
2/3 cup dry white wine
1 vanilla bean
¼ cup heavy cream
2 sticks unsalted butter, cubed and very cold
Fine sea salt
Freshly cracked black pepper
6 ounce/170 gr of boneless and skinless tilapia fillets
1 cup all-purpose flour
2 eggs, beaten with 2 tablespoons water
2 cups panko
1 cup slivered almonds, finely chopped
Vegetable oil for frying
Continue reading Vanilla Almond-Crusted Tilapia with Vanilla Sauce
Creamy Chicken with rum vanilla Sauce
INGREDIENTS:
For chicken:
1 chicken (about 1.5kg) cut into small serving pieces
4 onions, very finely chopped
2 vanilla pods
6 garlic cloves
1 sprig of thyme
1/2 tsp grated chopped fresh turmeric (or use dried)
Salt and black pepper to taste
Olive oil for frying
For the Vanilla Sauce:
2 vanilla pods 400ml cream
5 tbsp dark rum salt and black pepper, to taste