Innholdsfortegnelse for January - February 2017 i Taste.com.au

Who’s up for heaped bowls of vibrant healthy food, bursting with fresh flavours and fully loaded with crisp green leaves? Yes, I can see your hands up, dear tasteys. Isn’t that what we all want once the last of the Chrissy ham has been slammed in a summer sambo? Never fear, we’ve got you covered! I promise we have everything to make all your healthy dreams come true. Go all the way with our annual 7-day Health Blitz for Food Lovers (see page 105). Or use our very nifty Blitz Planner (page 107) and the Recipe Index (page 8) to navigate to your favourite low-cal, vego or gluten-free options. As usual, I’m ready for the Blitz, and our nutrition editor, and all-round legendary foodie, Chrissy Freer, has absolutely outdone herself…

new •  avocados• okra• plums• snake beans• yellow squash now •  butter beans• capsicum• Chinese cabbage• corn• grapes• mango• nectarine• peaches• rockmelon• zucchini be quick •  apricots• blueberries• cherries• pineapple• raspberries grilled corn with miso butter Use electric beaters to whip softened butter until pale. Beat in a spoonful of miso paste. Grill or barbecue corncobs until charred and tender. Spread generously with miso butter. Sprinkle with baby coriander leaves. coconut fruit salad bowl Use a hammer to tap around the middle of a coconut to break it in half. Drain any water and fill each half with coconut yoghurt. Top with chopped fresh seasonal fruit (such as kiwifruit, dragonfruit, raspberries, strawberries, banana and blueberries) and fresh mint leaves. Drizzle with passionfruit pulp to serve. pan-fried squash with ricotta Thickly slice yellow squash and fry in olive oil until golden. Top with fresh ricotta and sprinkle with…

tip 1 For an intense colour, try using a food paste or gel. Dip the end of a skewer into the paste or gel and swirl it into the cream mixture. Stir with a wooden spoon until a vibrant pink. tip 2 Dollop the jam onto the pink cream mixture. Give the mixture one big swirl. Be careful not to overmix the jam and cream mixture, as you won’t get a rippled effect. tip3 Use a large spoon to carefully transfer the pink cream mixture to each cup. This will help to keep the jam swirl intact and create delicious pockets of jam. tip4 When adding the crumbs, push them to the outer edge of the cups, so the cream is visible in the centre. This helps the layers stick…

“The highest quality of entries ever! I chose three totally lickable cakes with all the exuberance of the original.” Matt Preston COOK THE COVER JUDGE winners! “ An absolute joy to make and utterly delicious!” TO ENTER our Cook the Cover comp this month, see p19.…

sesame-crusted salmon & soba noodle salad serves 4 | prep & cooking 30 mins 180g pkt Hakubaku Soba Noodles 150g snow peas, halved diagonally 600g skinless salmon fillets 40g (¼ cup) mixed or white sesame seeds 2 tsp coconut oil 1 continental cucumber, halved, deseeded, sliced diagonally 3 green shallots, diagonally sliced 1 large avocado, thinly sliced dressing 2 tbs fresh lemon juice 1 tbs rice wine vinegar 1 tbs tamari 2 tsp finely grated fresh ginger 1 tsp sesame oil ½ tsp caster sugar product watch Hakubaku Soba Noodles have a mild, nutty taste due to the buckwheat. 1 For the dressing, combine all the ingredients in a bowl. Set aside. 2 Cook the noodles in a large saucepan of boiling water following packet directions, adding the snow peas…

it’s a blitz! Turn those vegie odds and ends into a delicious, nutritious filling. crisper raid • 750g mixed vegetables, thickly sliced (such as capsicum, broccolini, onion, zucchini, eggplant, sweet potato, mushrooms) • 1 ½ tbs fresh lemon or lime juice • 1 avocado, mashed fridge raid • 200g haloumi, sliced • 1 tbs chopped fresh herbs (such as coriander, basil or parsley), plus whole sprigs, extra, to serve pantry raid • 4 hot dog buns or small baguettes, split • Sriracha chilli sauce or sweet chilli sauce, to serve haloumi hot dogs serves 4 | prep 10 mins | cooking 25 mins 1 Preheat a barbecue grill or chargrill pan on medium-high. Spray the vegetables with olive oil. Season. Cook vegetables, turning occasionally, until lightly charred and tender. Transfer…

broccoli & sesame salad serves4-6 200g broccoli, broken into florets, stems reserved 1 bunch (about 180g) broccolini 2 green shallots, thinly sliced 2 handfuls of rocket 1 small handful of mint leaves, torn 80g ( ½ cup) almonds (activated if possible), toasted, chopped 2 tbs olive oil 1 tsp sesame seeds, toasted dressing 65g ( ¼ cup) hulled tahini 3 tbs apple cider vinegar 1 garlic clove, finely chopped Sea salt and freshly ground black pepper 1 To make the dressing, combine the tahini, vinegar and garlic with 3 tbs of water in a bowl. Season with salt and pepper and mix well. 2 Thinly slice the broccoli stems lengthways using a mandoline, or peel thinly with a vegetable peeler, and place in a bowl. Slice the broccolini lengthways, chop…

mosaic heart cake makes one 8-layer cake 2 batches Dark Chocolate Ganache (see page 91 ) 2 batches Rich Chocolate Mud Cake batter (see page 91 ) 20cm cake board 13cm thin cake board 100g milk chocolate ½ cup red M&M’s Minis 450g brown M&M’s, approximately 280g red M&M’s, approximately 1 Make ganache. Cool at room temperature to spreading consistency. 2 Preheat the oven to 180°C/160°C fan forced. Grease and flour 4 round 15 x 7.5cm cake pans. Line bases with baking paper. (If you only have 2 pans, do in 2 batches. Do not mix up the second batch of batter until you’re ready to bake the second set of cakes.) 3 Make cake batter. Scrape into prepared pans. Bake until a skewer inserted in centre of…

Michelle Q Do you have an easy cheat for hungry kids over the holidays? I try to make kids’ snacks a touch healthy, but most of all fun, and these ideas always work a treat on my son’s playdates. Microwave popcorn is a winner, so I usually have a pack in the cupboard. I turn it into a tasty trail mix by tossing it with pretzels and choc-coated cranberries. You could also add cereal, mini biscuits or perhaps some marshmallows. Apple sandwiches are great, too; core apples, then cut into 1cm-thick slices to make rings. Spread with your child’s favourite spread, such as peanut butter, Nutella or cream cheese. Sprinkle with dried fruit, coconut or toasted muesli. Top with another apple ring and sandwich together. Katrina Q What are some…

HOW IT WORKS Chrissy’s clever meal plan gives you just what you need, delivering the right number of calories for safe weight loss (around 1200 per day). A Health Blitz day consists of three main meals, two snacks and a bonus sweet treat. Don’t be tempted to skip the snacks, as they’re essential to prevent you from potentially overeating later in the day. Use the handy meal planner, opposite, to map out your day. You can mix and match the snacks and meals, but keep in mind that Chrissy has balanced each day with specific food combos to maximise energy and nutrition. Balanced daily nutrition means you meet all your nutrient requirements, helping you maintain good energy levels throughout the day. It’s designed for food lovers like you, focusing on…

breakfast antioxidant-boosting smoothie serves 1 | prep 5 mins 60g ( ½ cup) frozen berries (such as raspberries or blueberries) ½ small banana, sliced 250ml (1 cup) reduced-fat milk 2 tbs rolled oats 2 tsp LSA mix 15g baby spinach leaves 1 Place all ingredients in a blender and blend until smooth and creamy. PER SERVE • 15g protein • 8g fat (3g saturated fat) • 35g carb • 9g dietary fibre • 288 Cals (1202kJ) lunch roast beef, mustard cream & capsicum pinwheels serves 1 | prep 5 mins 1 tbs cream cheese 1 tsp chopped fresh chives 1 tsp wholegrain mustard 1 wholemeal Sorj wrap 40g sliced rare roast beef ¼ small red capsicum, thinly sliced 6 long cucumber ribbons 20g baby spinach leaves 1 Combine the cream…

Artwine Prosecco 2016 $25 Prosecco is lower in alcohol than many other wines, and this example is a first from the Adelaide Hills. It’s fresh, vibrant and laced with lemon and pear. Ink Gin $79.99 (700ml) Gin has virtually no sugar and is low-cal, so you can start the evening right! This pretty, purple Aussie gin is infused with rainforest botanicals. Angove Warboys Vineyard Shiraz 2015 $44 From an organic, biodynamic vineyard with some of McLaren Vale’s oldest vines, this is worth splurging on. It hasn’t been refined or filtered.…

Whole fish is associated with prosperity and abundance. sichuan-braised fish serves 6 (as part of a banquet) | prep 20 mins (+ 30 mins marinating time) | cooking 25 mins 1 (about 900g) whole snapper, cleaned, scaled 2 tbs shaoxing wine 3 tsp Lee Kum Kee Premium Soy Sauce 2 tsp cornflour Peanut oil, to deep-fry 1 tbs finely shredded fresh ginger 2 garlic cloves, thinly sliced 2 tbs Lee Kum Kee Chilli Bean Sauce 250ml (1 cup) chicken stock 1 tsp caster sugar 1 tsp chinkiang vinegar Green shallots, trimmed, sliced Steamed rice, to serve 1 Use a sharp knife to score both sides of the fish in a diamond pattern, taking care not to cut through to the backbone. Place the fish in a glass or ceramic…

Michelle Southan: Easy entertaining “Keep your cool when entertaining in hot weather with this no-fuss menu, featuring plenty of fresh, colourful fruit and vegies. There’s minimal cooking, too.” Katrina Woodman: Summer picnic fun “Fresh damper is perfect for a picnic. Pack some cheese, ham and pickles for a ploughman’s-style lunch, with potato salad on the side and cake to finish. Alison Adams: Australia Day “Celebrate with classic Aussie flavours given a fun twist. These dishes are easy to put together, with pretzels for the kids and a glam ice-cream cake to finish.”…

kidspot mums say It’s hard to strike a balance between nutrition and yumminess when choosing foods for your child’s lunch box, but Freedom Foods is here to help. Its delicious kid-friendly Crunch bars are free from gluten, wheat and nuts. The newest flavours in this collection, Berry Smoothie and Caramel, have been tried, tested and approved by mums and their kids. Here’s what they have to say: Berry yummy By A ★ ★ ★ ★ ★ This bar is a great healthy snack and a much-needed school-safe option for lunch boxes. They’re also handy to have in the handbag for on-the-go activities. I found the flavour combinations very yummy – I would definitely buy these. Freedom Foods Crunch bars - delicious By Karen ★ ★ ★ ★ My boys absolutely…

“ I’ll be looking for fruity jam pockets, crunchy crumbs and brightly coloured pink layers.” matt preston CELEBRITY JUDGE  Can’t wait to recreate our Iced VoVo Cheesecake Pops? Simply make your version, share a picture of your creation and you could win one of eight Breville Boss To Go Plus blenders, valued at $299.95 each! This personal blender is at the top of our wish list for getting healthy this summer, as it pulverises even the toughest ingredients, such as nuts, seeds and kale, to ultra-fine particles. That means super-smooth juices and smoothies, ready to go. It’s made with durable, high-quality materials and includes a stainless-steel mill, plus two 500ml and one 700ml dishwasher-safe tumblers. The tumblers all have flip-top travel lids and no threads or notches around the…

stick figures Feeling inspired by our cover popsicles to create your own fun versions? These cool summer-vibing Pop Moulds by Sunnylife will get you in the freeze frame of mind. Choose from Tropical and Fruit Salad, $26.95 – each set includes a tray and 2 pop mould sticks. Find them at sunnylife.com.au ON THE GO Blitzing your way to healthy green juices and power smoothies just got easier and, dare we say, a little sexier, with the new Bottle To Go by Smeg, $49. Designed to attach to the Smeg blender, Bottle To Go takes your drink or soup from the kitchen to out the door without skipping a beat. From Harvey Norman. For your chance to win a Bottle To Go set, go to page 125. winners, GRINNERS! There’s…

“Damper is about as Aussie as food can get, and this is my kind of green and gold – the fresh spinach and crisp cheese crust make it look and taste fantastic! It’s best served warm, and is perfect for an Australia Day lunch. It can be made in advance – simply store in an airtight container in the freezer. Before serving, pop it in the oven to warm through.” Georgia Barnes cheesy spinach damper with rosemary butter serves 8 | prep 10 mins | cooking 30 mins GRAB 375g (2 ½ cups) self-raising flour 150g butter, chopped 1 ½ cups baby spinach leaves, chopped 250ml (1 cup) full-cream milk, plus extra, for brushing 1 garlic clove, crushed 105g (1 ¼ cups) coarsely grated vintage cheddar 1 tbs finely…

prawn & salsa verde mini pizzas makes 6 3 Tip Top English Muffins Original, halved ½ cup pizza sauce 100g (1 cup) mozzarella, coarsely grated 1 tbs olive oil 18 green king prawns, peeled SALSA VERDE ¼ cup continental parsley, chopped ¼ cup basil leaves, chopped 2 tbs baby capers, drained 2 tbs extra virgin olive oil 1 tsp lemon rind, finely grated 2 tbs lemon juice Preheat oven to 200ºC/180ºC fan forced. Spread muffin halves with pizza sauce and top with mozzarella. Place on a baking tray and cook for 10-12 minutes or until cheese melts. Meanwhile, heat the oil in a frying pan, add the prawns and cook, stirring, for 3-4 minutes or until cooked through. For the salsa verde, combine ingredients in bowl and mix well. Top…

“In the 1940s mayonnaise started to take off as a dressing and appear in potato salad recipes.” maybe it’s the weather, maybe it’s all those barbecues, but this is the time of year for potato salads. The taste.com.au website is besieged with people trawling through the 835 potato salad recipes looking for inspiration. The first recipe for potato salad ever recorded was by John Gerard back in 1597. He advised that potatoes be “boyled and eaten with oyle, vinegar and pepper”. Add a little salt and that was pretty much the recipe for all salads going as far back as the ancient Romans. What’s interesting, however, is that not much changed on the potato salad front for around 250 years after Gerard wrote his recipe. (Note: There is talk of…

You can’t go wrong with a pavlova when entertaining. This one is pure decadence, studded with Tim Tams that soften into chewy, fudgy mouthfuls. Michelle Southan “I’ve topped the pavlovas with a rich chocolate ganache and whipped cream. The fresh raspberries help to cut through all the sweetness.” you’ll need… let’s go! tim tam pavlova serves 10 | prep 30 mins (+ cooling time) | cooking 1 hour 30 mins 200g pkt Arnott’s Original Tim Tam 8 egg whites, at room temperature Pinch of cream of tartar 430g (2 cups) caster sugar 1 tbs cornflour 1 tsp white vinegar 2 tsp vanilla extract 150g dark cooking chocolate, finely chopped 30g unsalted butter, chopped 300ml ctn thickened cream, plus 185ml ( 3/4 cup), extra 300ml ctn double cream 2 x…

KITCHEN crops Looking for big nutrition for small calories and cost? Think sprouts: the easiest, healthiest crop you can grow. Just grab a sprouter (like this GEFU Sprouting Jar, see p122), or a clean jar, and some organic seeds from your local health food store. Mung beans or alfalfa are popular choices, or for something a little different try fenugreek. Place seeds in the dome and rinse in water. Sieve and fix dome onto base and sit in a bright spot indoors – out of direct sunlight. Repeat rinsing and sieving every day. Sprouts should be ready in a week. Rinse and store in an airtight container in the fridge. Eat within a day or two in salads, burgers or even smoothies. more online For great recipe ideas using sprouts,…

breakfast overnight raspberry, chia & quinoa pots serves 2 | prep 5 mins (+ overnight chilling time) 60g ( ½ cup) fresh or thawed frozen raspberries, plus 1  /4 cup extra, to serve 40g ( ¼ cup) chia seeds 25g ( ¼ cup) quinoa flakes 2 tsp maple syrup 185ml ( ¾ cup) reduced-fat milk 90g ( 1/3 cup) natural yoghurt, to serve 1 Place raspberries in a bowl and mash with a fork. Stir in the chia, quinoa, maple syrup and milk. Divide between 2 glasses. Cover and place in the fridge overnight to soak. 2 Top with yoghurt and sprinkle with extra raspberries. PER SERVE • 11g protein • 10g fat (3g saturated fat) • 22g carb • 11g dietary fibre • 251 Cals (1048kJ) lunch chicken,…

the nutrition panels have been deciphered, the numbers have been crunched and the results are in. This month, we’ve been hunting around the breakfast cereal aisle to bring you our top five better-for-you choices for muesli. The only question left is what milk to serve it with? Be Natural Coco-Nutty Granola Coconut, Almond, Spelt & Cinnamon, $5.99 Start the day with a protein boost with this wholegrain granola, at 11.2g protein per 100g. Dorset Cereals Fabulous High Fibre Muesli, $8.29 With a whopping 10.8g of fibre per 100g, this fruit-packed muesli should help keep your digestive system healthy. Freedom Foods Crafted Blends Muesli with Nuts, $6.99 Highly rated by our resident coeliac, this blend of muesli, nuts and fruit is the perfect GF alternative. It tastes delicious, too. Freedom Foods…

buckwheat flour vs plain flour Buckwheat flour has over twice the iron and calcium of regular plain flour, plus three times the folate and vitamin B3, five times the vitamin E, six times the zinc and seven times the magnesium. It also has fewer calories. Try wholemeal flour instead of regular plain flour – wholemeal has three times the fibre and is closer to buckwheat in its nutrient profile. Or, you can combine plain and buckwheat flours for a healthier baking blend. winner: buckwheat flour cocoa milk vs choc-malt milk A chocolate milk that’s made with cocoa and sugar typically has about 20 per cent fewer calories and 10 per cent less fat than one made with fortified choc-malt powder. However, the choc-malt version has almost eight times the iron,…

my love of Chinese New Year started when I was a kid. Every year, our parents would take us to Chinatown to see the dragons and music, then we’d queue up at the Old Tai Yuen for a family dinner at Laminex tables. But it wasn’t until I was lucky enough to visit Hong Kong and China for Chinese New Year with a bunch of fellow foodies that the true meaning of this wonderful event was brought home to me. During a magical home-cooked feast at the apartment of our Hong Kong hostess, we learnt about many of the symbols and rich traditions that make this event so special, not just in China and Hong Kong, but across Asia. In Thailand, dumplings are popular as they resemble ancient gold ingots,…

Manu Manu Feildel’s French Toast, p56, is sure to put a smile on the face of your loved one this Valentine’s Day. Michelle She’s done it again! Michelle Southan makes the perfect pav with a choc biscuit twist: Tim Tam Pavlova, p80. Katrina Katrina Woodman has dinnertime sorted with her weeknight menu, p28, with healthy, no-fuss dishes for summer nights. Louise Louise Keats’ Chicken Toastie, p42, is big on flavour, with skinny pesto and roast capsicum. Matt Matt Preston dishes up the ultimate Potato Salad, p66, with fried kransky, crisp pickles and mayo. Marion Marion Grasby’s Roast Duck Noodle Salad, p38, is a quick, vibrant salad sure to become a new fave. Chrissy Start the new year right with the annual 7-day Health Blitz Meal Plan, p105, by nutritionist Chrissy…

Like you, we’re loving all things popsicle, so we’re celebrating summer by turning one of our favourite Aussie biscuits into a frozen treat. I’ve teamed the raspberry coconut flavours of an Iced VoVo with creamy cheesecake and crunchy biscuit layers. And to keep things easy, you don’t need fancy moulds to make them in – just regular paper cups! Michelle Southan let’s go! iced vovo cheesecake pops makes 8 | prep 15 mins (+ 6 hours freezing time) 2 x 250g pkts Arnott’s Iced VoVo Biscuits 200g butter, melted, cooled 2 x 250g pkts cream cheese, at room temperature 80g ( ½ cup) icing sugar mixture 2 tsp vanilla extract 600ml ctn thickened cream Pink food colouring, to tint (we used Wilton Icing Colors Rose Paste) 4 tbs raspberry…

RAINBOW rice paper rolls These pretty rice paper rolls are packed with fresh summer flavours and served with a simple peanut sauce with a tofu twist. You can mix things up using whatever seasonal vegies you have on hand – the more colourful, the better! There’s no cooking involved so they’re a great option for hot summer nights, or for casual entertaining – simply put everything on the table and let everyone roll their own. more online For healthier versions of favourite recipes, visit taste.com.au/ healthymakeovers…

“I adore the riot of colours here. Vibrant and herbaceous, this salad is no one-trick pony — it’s easy enough to make for a weeknight dinner, but special enough to serve at a dinner party or Chinese New Year celebration.” Marion Grasby roast duck noodle salad serves 4 | prep 30 mins 200g rice vermicelli noodles 2 Lebanese cucumbers 1 cup finely shredded red cabbage 1 cup finely shredded wombok (Chinese cabbage) 1 carrot, peeled, cut into matchsticks or coarsely grated 1 cup fresh mint leaves ½ cup fresh coriander leaves 400g Chinese roast duck, warmed, sliced (see tip) Fried shallots, to serve sweet chilli & sesame dressing 60ml ( ¼ cup) sweet chilli sauce 60ml ( ¼ cup) fresh lime juice 60ml ( ¼ cup) fish sauce 2…

“This is not your regular ham and cheese toastie!” Smoked ham, double cheese and plenty of tasty extras make this an easy dinner winner! “Think outside the box for a tasty, healthier toastie.” My deli-style chicken toastie uses pesto for a flavour burst. Mustard, capers and pickle offset the rich sour cream filling. this is my go-to quick meal before a busy night at my restaurant, not only because it’s incredibly tasty but it also gives me heaps of energy. For me, a good toastie has to be really creamy and oozy, and adding sour cream to the filling does the trick nicely. Combined with the cheeses, it’s pretty rich, so I cut it with two mustards (one hot, one not!) and capers. To get the…

“Pain perdu is the original French toast. I promise, it will be love at first bite!” Manu Feildel french toast with yoghurt sorbet (pain perdu et sorbet au yaourt) serves 6 | prep 50 mins (+ chilling, freezing & 2 hours macerating time) | cooking 45 mins 150g unsalted butter, chopped 450g piece brioche, crusts removed, cut into 2cm pieces 250ml (1 cup) milk 3 eggs 1 vanilla bean, split, seeds scraped 110g caster sugar, plus 1 tbs, extra Fresh berries, to serve yoghurt sorbet 300ml water 150g caster sugar 150g liquid glucose 750g Greek-style yoghurt coulis 100g fresh strawberries 100g fresh raspberries 100g fresh blackberries 100g fresh blueberries 200ml light red wine (such as pinot noir) 50g caster sugar 1 vanilla bean, split, seeds scraped 1 For the…

1 The Aztecs discovered the avocado. They considered it an aphrodisiac and called it ahuacatl, which evolved into the word ‘avocado’. These days, it’s regarded as a symbol of love and fertility. 2 Guacamole, the Mexican avocado dip, is traditionally made in a mortar and pestle, and served still in the mortar. Give this a go next time you entertain – it has a rustic ‘dig in!’ appeal. 3 Avocado has a sweet side! With its mild flavour and creamy texture, avocado can be used as a butter substitute in sweet desserts, such as cakes or brownies (see page 96). 4 Rich in folate, avocado is also high in vitamin C and antioxidants, and is a good source of vitamin E and fibre. 5 Avocado oil has been linked to…

breakfast spicy avocado muffin with ham & spinach serves 1 | prep 5 mins | cooking 5 mins 2 tbs avocado Tabasco sauce, to taste 1 wholegrain English muffin, split, toasted 30g shaved salt-reduced lean leg ham 20g baby spinach leaves 5 cherry tomatoes, halved 1 Mash avocado in a small bowl. Stir in Tabasco. Season. Spread over muffin halves. Top with ham, spinach and tomato. PER SERVE • 13g protein • 9g fat (2g saturated fat) • 28g carb • 5g dietary fibre • 263 Cals (1101kJ) snack 30g cheddar cheese 119 Cals lunch vegie sushi bowl serves 1 | prep 10 mins 85g ( ½ cup) cooked brown rice 1 small carrot, peeled, cut into matchsticks ½ Lebanese cucumber, peeled into ribbons ¼ small avocado, sliced 1 tsp…

chocolate-dipped fortune cookies makes15 | prep20 mins (+ cooling time) cooking35 mins 2 egg whites, at room temperature 70g ( 1 /3 cup) caster sugar ½ tsp vanilla extract 60g butter, melted, cooled 75g ( ½ cup) plain flour Pinch of salt 15 strips of paper with fortune messages 200g white chocolate melts, melted Assorted edible glitter, sprinkles and/or coloured sugar, to decorate 1 Preheat the oven to 180°C/160°C fan forced. Draw three 8cm-diameter circles on a piece of baking paper, about 5cm apart. Place on a baking tray, marked side down. 2 Use electric beaters to whisk egg whites in a bowl for 2 minutes, until frothy. Add sugar and vanilla. Whisk until combined. Slowly whisk in butter until combined. Sift over flour and salt. Use a metal spoon…