From Scratch Text 22-04-11TEXT BLACKBlackYellowMagentaCyan txt4 5 About the Author Fiona Weir Walmsley is a cheesemaker and farmer on a family farm in Gerringong, New South Wales, with a view that does not suck. The family have been on the farm since the mid 1800s, when they arrived from Northern Ireland with nothing except a dream, a small amount of dairy farming knowledge and a cooking kettle that is still on the back verandah today. Fiona’s parents are also still on the farm, over the back fence, occasionally enjoying a shiraz and calling in on their mobile when the pigs escape. Fiona and her husband, Adam, raise dairy goats, make cheese and operate a commercial farm kitchen that produces a range of ferments and other deliciousness sold at two big local farmers’ markets and to local restaurants. They grow coffee and cut flowers, raise meat chickens, laying hens, bees and pigs (that eat the whey from the cheese room and brewers’ grain from a friend’s brewery down the hill). In the beginning, before moving home to the farm, Fiona wrote a food blog called Inner Pickle. At the farm, they run a cooking school teaching traditional food skills, such as sourdough baking, cheesemaking and fermentation. HG_FromScratch_TXT_FINAL_SI.indd 56/4/22 9:51 am About the Author HG_FromScratch_TXT_FINAL_SI.indd 46/4/22 9:51 amFrom Scratch Text 22-04-11TEXT BLACKBlackYellowMagentaCyan txt4 5 About the Author Fiona Weir Walmsley is a cheesemaker and farmer on a family farm in Gerringong, New South Wales, with a view that does not suck. The family have been on the farm since the mid 1800s, when they arrived from Northern Ireland with nothing except a dream, a small amount of dairy farming knowledge and a cooking kettle that is still on the back verandah today. Fiona’s parents are also still on the farm, over the back fence, occasionally enjoying a shiraz and calling in on their mobile when the pigs escape. Fiona and her husband, Adam, raise dairy goats, make cheese and operate a commercial farm kitchen that produces a range of ferments and other deliciousness sold at two big local farmers’ markets and to local restaurants. They grow coffee and cut flowers, raise meat chickens, laying hens, bees and pigs (that eat the whey from the cheese room and brewers’ grain from a friend’s brewery down the hill). In the beginning, before moving home to the farm, Fiona wrote a food blog called Inner Pickle. At the farm, they run a cooking school teaching traditional food skills, such as sourdough baking, cheesemaking and fermentation. HG_FromScratch_TXT_FINAL_SI.indd 56/4/22 9:51 am About the Author HG_FromScratch_TXT_FINAL_SI.indd 46/4/22 9:51 amFrom Scratch Text 22-04-11BlackYellowMagentaCyan txt10 HG_FromScratch_TXT_FINAL_SI.indd 116/4/22 9:51 amHG_FromScratch_TXT_FINAL_SI.indd 106/4/22 9:51 amFrom Scratch Text 22-04-11BlackYellowMagentaCyan txt10 HG_FromScratch_TXT_FINAL_SI.indd 116/4/22 9:51 amHG_FromScratch_TXT_FINAL_SI.indd 106/4/22 9:51 amFrom Scratch Text 22-04-11 BlackYellowMagentaCyan txt18 HG_FromScratch_TXT_FINAL_SI.indd 196/4/22 9:51 amHG_FromScratch_TXT_FINAL_SI.indd 186/4/22 9:51 amFrom Scratch Text 22-04-11 BlackYellowMagentaCyan txt18 HG_FromScratch_TXT_FINAL_SI.indd 196/4/22 9:51 amHG_FromScratch_TXT_FINAL_SI.indd 186/4/22 9:51 amFrom Scratch Text 22-04-11 TEXT BLACKBlackYellowMagentaCyan txt36 37FROM SCRATCHPANTRY LOVERS Vanilla Sugar Use this in place of white sugar in any recipe calling for white sugar, for an additional vanilla-y hit. Version 1 MAKES 440 G (15½ OZ/2 CUPS) 1 or 2 whole vanilla beans, roughly broken or cut into pieces 440 g (15½ oz/2 cups) white sugar METHOD Blitz the vanilla and sugar together in a food processor, then store in an airtight container. Version 2 MAKES 1 KG (2 LB 3 OZ) 5 used dried vanilla beans 1 kg (2 lb 3 oz) caster (superfi ne) sugar METHOD Pour the sugar into a jar that will hold all of it with some space left. Stick the beans into the sugar, seal the jar and leave for at least 1 week. The sugar will take on the flavour of the vanilla, and you can just leave the beans in there. Version 3 MAKES 125 G (4½ OZ/1 CUP) 125 g (4½ oz/1 cup) icing (confectioners’) sugar 3 teaspoons Vanilla Extract (see on left) METHOD Mix the sugar and extract into a paste. Spread on a lined baking tray and let dry out completely. Break into pieces and powder with the back of a spoon. Store in an airtight container. HG_FromScratch_TXT_FINAL_SI.indd 376/4/22 9:54 am 36FROM SCRATCHPANTRY LOVERS Vanilla Sugar Use this in place of white sugar in any recipe calling for white sugar, for an additional vanilla-y hit. Version 1 MAKES 440 G (15½ OZ/2 CUPS) 1 or 2 whole vanilla beans, roughly broken or cut into pieces 440 g (15½ oz/2 cups) white sugar METHOD Blitz the vanilla and sugar together in a food processor, then store in an airtight container. Version 2 MAKES 1 KG (2 LB 3 OZ) 5 used dried vanilla beans 1 kg (2 lb 3 oz) caster (superfi ne) sugar METHOD Pour the sugar into a jar that will hold all of it with some space left. Stick the beans into the sugar, seal the jar and leave for at least 1 week. The sugar will take on the flavour of the vanilla, and you can just leave the beans in there. Version 3 MAKES 125 G (4½ OZ/1 CUP) 125 g (4½ oz/1 cup) icing (confectioners’) sugar 3 teaspoons Vanilla Extract (see on left) METHOD Mix the sugar and extract into a paste. Spread on a lined baking tray and let dry out completely. Break into pieces and powder with the back of a spoon. Store in an airtight container. Vanilla Extract Homemade vanilla extract is a simple thing, a trick up your sleeve and a gorgeous gift. It’s a straightforward alcoholic extraction. You can use cheap or luxurious vodka, and you get two goes at it. Make it once, pour off the extraction and top up with vodka again. Fresh vanilla beans should give you two good batches of vanilla extract, and then when the beans are a bit worn out, you can use them to make Vanilla Sugar (see on right). MAKES 250 ML (8½ FL OZ/1 CUP) 5 vanilla beans 250 ml (8½ fl oz/1 cup) vodka METHOD Place the vanilla beans in a narrow bottle that holds about 250 ml (8½ fl oz/1 cup) and top up with the vodka. Leave to extract for 8–12 weeks for maximum flavour. either use (or gift) with beans in, or pour off the extraction and bottle it. It does not need refrigeration and has an indefinite shelf life, as long as you don’t accidentally leave the lid off, in which case it will evaporate. HG_FromScratch_TXT_FINAL_SI.indd 366/4/22 9:53 amFrom Scratch Text 22-04-11 TEXT BLACKBlackYellowMagentaCyan txt36 37FROM SCRATCHPANTRY LOVERS Vanilla Sugar Use this in place of white sugar in any recipe calling for white sugar, for an additional vanilla-y hit. Version 1 MAKES 440 G (15½ OZ/2 CUPS) 1 or 2 whole vanilla beans, roughly broken or cut into pieces 440 g (15½ oz/2 cups) white sugar METHOD Blitz the vanilla and sugar together in a food processor, then store in an airtight container. Version 2 MAKES 1 KG (2 LB 3 OZ) 5 used dried vanilla beans 1 kg (2 lb 3 oz) caster (superfi ne) sugar METHOD Pour the sugar into a jar that will hold all of it with some space left. Stick the beans into the sugar, seal the jar and leave for at least 1 week. The sugar will take on the flavour of the vanilla, and you can just leave the beans in there. Version 3 MAKES 125 G (4½ OZ/1 CUP) 125 g (4½ oz/1 cup) icing (confectioners’) sugar 3 teaspoons Vanilla Extract (see on left) METHOD Mix the sugar and extract into a paste. Spread on a lined baking tray and let dry out completely. Break into pieces and powder with the back of a spoon. Store in an airtight container. HG_FromScratch_TXT_FINAL_SI.indd 376/4/22 9:54 am 36FROM SCRATCHPANTRY LOVERS Vanilla Sugar Use this in place of white sugar in any recipe calling for white sugar, for an additional vanilla-y hit. Version 1 MAKES 440 G (15½ OZ/2 CUPS) 1 or 2 whole vanilla beans, roughly broken or cut into pieces 440 g (15½ oz/2 cups) white sugar METHOD Blitz the vanilla and sugar together in a food processor, then store in an airtight container. Version 2 MAKES 1 KG (2 LB 3 OZ) 5 used dried vanilla beans 1 kg (2 lb 3 oz) caster (superfi ne) sugar METHOD Pour the sugar into a jar that will hold all of it with some space left. Stick the beans into the sugar, seal the jar and leave for at least 1 week. The sugar will take on the flavour of the vanilla, and you can just leave the beans in there. Version 3 MAKES 125 G (4½ OZ/1 CUP) 125 g (4½ oz/1 cup) icing (confectioners’) sugar 3 teaspoons Vanilla Extract (see on left) METHOD Mix the sugar and extract into a paste. Spread on a lined baking tray and let dry out completely. Break into pieces and powder with the back of a spoon. Store in an airtight container. Vanilla Extract Homemade vanilla extract is a simple thing, a trick up your sleeve and a gorgeous gift. It’s a straightforward alcoholic extraction. You can use cheap or luxurious vodka, and you get two goes at it. Make it once, pour off the extraction and top up with vodka again. Fresh vanilla beans should give you two good batches of vanilla extract, and then when the beans are a bit worn out, you can use them to make Vanilla Sugar (see on right). MAKES 250 ML (8½ FL OZ/1 CUP) 5 vanilla beans 250 ml (8½ fl oz/1 cup) vodka METHOD Place the vanilla beans in a narrow bottle that holds about 250 ml (8½ fl oz/1 cup) and top up with the vodka. Leave to extract for 8–12 weeks for maximum flavour. either use (or gift) with beans in, or pour off the extraction and bottle it. It does not need refrigeration and has an indefinite shelf life, as long as you don’t accidentally leave the lid off, in which case it will evaporate. HG_FromScratch_TXT_FINAL_SI.indd 366/4/22 9:53 amNext >