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Recipes
- Vanilla
 Whole
Apricots in Fairtrade Vanilla Syrup. (serves 6 people)
(v)
Preparation time: 20 minutes
120g
Fairtrade sugar
Fairtrade Ndali Vanilla Pod
Cinnamon stick
Orange Peel |
12
apricots
Crème Fraiche
Mint leaves
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For the syrup:
Bring ½ litre of water to boil, and 120g Fairtrade
sugar (to taste). Drop in a vanilla pod, a cinnamon stick
and some orange peel.
For the fruit:
Wash 12 apricots, halve and stone them. Drop the fruit halves
into the boiling syrup. Leave submerged for 4 minutes, until
they have softened but are not mushy. Take out apricot halves
and arrange on white plate, pour syrup over them. Cut up vanilla
pod and arrange on top, with a few scattered leaves of mint.
Serve warm or chilled, with a dollop of crème fraiche.
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Fairtrade
Chocolate Creams (serves 6 people)(v)
Preparation
time: 30 minutes
400ml
(14fl oz) single cream
Fairtrade Ndali Vanilla Pod
100g dark Fairtrade chocolate
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6
large egg yolks
50g Fairtrade sugar
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Gently heat the cream with the vanilla pod until bubbles form
at the edge, making sure the cream does not
boil. Remove from heat and set aside to infuse. Melt chocolate
separately in a bain marie (bowl suspended over simmering water).
Leave the liquid chocolate to cool, then beat in the egg yolks
into the melted chocolate, until the mixture is smooth. Stir
in the sugar, until it is completely dissolved. Remove the vanilla
pod from the cream and stir the cream into the chocolate mixture
until well blended. Put the bowl back onto top of the simmering
water. Cook until the mixture coats the back of a spoon, stirring
all the time. Pour into individual containers (6) and chill
for 2 to 3 hours or until mixture has set.
(adapted from Green & Blacks Chocolate Cookbook). |
Mango
Coulis on Vanilla and Mango Ice Cream (v)
(from
Audrey Dreghorn, Mudhook Restaurant and Village Inn)
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100g
Organic Dried Mango
1 x Ndali FT Vanilla Pod
1 x Tub of Plain Ice Cream
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| Soak
100gm Mango for 2 hours in just enough water to cover the mango.
Drain and blend.
Then
blend mango. Reserve one third. Then blend remaining two thirds
of mango adding 5 peeled kiwi fruits, juice of 1 large orange
or a quarter pint of orange juice.
For
the ice cream
Scoop
out seeds of FT Ndali Vanilla Pod. Fold seeds into softened
Plain Icecream, along with remaining third of blended soaked
mango. Chill again in freezer for 20 minutes.
Serve
with coulis on top of icecream.
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Pears
in Red Wine (serves 8 people) (vg/v)
Preparation
time: 30 minutes
8
large hard pears
1 pint of red wine
115g/2oz caster sugar
2 whole cinnamon sticks
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1
Fairtrade Ndali Vanilla Pod
1 rounded dessertspoon arrowroot
Crème fraiche for v, or not for vegan
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Peel
outer skin of pears with potato peeler but leave stalks on.
Slice a little disc off bottom of pears so that
they can sit upright. Now lay pears on their side in a heavy
casserole. Pour in the wine then sprinkle over
the sugar and add cinnamon stick and vanilla pod. Now bring
everything to simmering point, cover casserole and bake pears
on a low shelf int eh oven for 1.5 hours. Remove from oven,
turn pears over onto their other side, replace lid and cook
for another 1.5 hours. When pears are cooked, transfer to
a serving bowl to cool, leaving liquid in the casserole. Remove
cinnamon sticks and vanilla pod. Place casserole over direct
heat and then, in a cup, mix arrowroot with a little cold
water until you have a smooth paste. Add this to the casserole,
whisking with a balloon whisk. Bring syrup just up to simmering,
by which time it will have thickened slightly. Then remove
the heat and
when the syrup is cool, spoon it over the pears, basting them
well. Now cover the pears with foil or clingfilm and place
them in the fridge to chill thoroughly. Serve pears sitting
upright in individual dishes with the sauce spooned over and
the crème fraiche can be added per guest's tastes.
(adapted from Delia Smith's Winter Collection.)
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| Tropical
Wholefoods is a registered brand of FM Foods Ltd, Company Registration
No: 2297114. Unit 5d Southwick Ind Est, Sunderland, SR5 3TX.
Directors: Adam Brett, Peter Fawcett, Richard Friend and Kate
Sebag. |
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©
FM Foods Ltd 2005 |
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