donna hay - - CONTENTS -

I can’t get enough of my num­ber-one sweet in­gre­di­ent and bak­ing es­sen­tial

My love af­fair with vanilla goes back al­most as far as I can re­mem­ber. The sweet scent is wo­ven through my child­hood mem­o­ries of bak­ing cakes and bis­cuits, and it has fol­lowed me all my life, whether I’m at work de­vis­ing new treats, at home mak­ing meringue, or when­ever my boys are adding a (very) gen­er­ous spoon­ful to their smooth­ies. I’ve been known to stir a lit­tle vanilla bean paste into my espresso, and, of course, it’s been in ev­ery birth­day cake I’ve made! A lit­tle while ago I even won a cock­tail-mak­ing com­pe­ti­tion, thanks to the se­cret weapon stashed in my hand­bag – a packet of vanilla beans. It’s un­doubt­edly my favourite in­gre­di­ent, so fa­mil­iar but still spe­cial, and I’ll al­ways have some close by.

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