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Post by braided-rug on Dec 3, 2006 9:02:59 GMT 10
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Post by cupcake on Dec 3, 2006 18:33:33 GMT 10
Thanks for posting that Braided rug. Lavender is not in season at the moment. I would love to make the lavender foccacia bread. I had originally bought my lavender plants from someone selling extras from the garden at the flea market a few years ago. I guess it is safe to assume at after all this time they should be edible because they have not been sprayed since I have had them.
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Post by braided-rug on Dec 28, 2006 8:55:20 GMT 10
www.lavande.com.au/mainpages/culinary.htmI saw this recipe being made on TV last night: www.abc.net.au/tv/cookandchef/txt/s1789923.htm
"Apricot-lavender preserves Confiture d'abricots a la lavandeIngredients: 2 lbs. ripe, flavorful fresh apricots 1 3/4 lbs. sugar 1/4-1/2 c. organic lavender flowers, fresh or dried Pit the apricots, reserving the stones, and roughly slice the fruit into a preserving kettle or jam basin. Crack the pits and remove the kernels inside. Make layers of fruit, sugar, and kernels in your kettle. Cover lightly and allow to macerate overnight or up to 24 hours. Bring to a boil and skim off the foam that rises. Put a saucer in the freezer, and put on a large pot of water to boil in which you have upended 4-6 preserving jars of half-pint size. Add a splash of vinegar to the water around the jars to prevent a mineral buildup on them. Cover and boil them at least ten minutes. Drop the lids in the boiling water just before using. Cook the preserves, stirring regularly, until a drop on the cold saucer has a pleasingly thick consistency when touched with your finger after a couple of minutes of cooling. Pay attention, because apricots contain a lot of natural pectin and the jam will thicken quickly. Stir in the lavender flowers and reduce the heat, cooking another 5 minutes. Fill the jars to within 1/4 inch of the top, wipe the rims clean, and ***** down the lids. Allow to cool and label. If you use good apricots, this jam will knock your socks off. The pairing of apricots and lavender is spectacular. The inclusion of the apricot kernels accentuates the flavor." From a lovely website: www.frenchgardening.com/cuisine.tmpl?SKU=31734125242822
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Post by braided-rug on Dec 28, 2006 9:29:40 GMT 10
" Leg of venison with Lavender1 leg of venison, about 1.5 to 2 kgs 2 cloves garlic, cut into slivers 250g back bacon 2 sprigs fresh lavender and extra for garnishing 2 onions, skinned and halved olive oil salt and coarsely ground black pepper flour to thicken sauce quince or cumquat preserve Method : 1. Preheat oven to 160°C. 2. Make rows of incisions all over the leg, each about 6 cm deep. Insert slivers of garlic into the first row and a piece of lavender into the second. Repeat until all holes are filled. 3. Cover the leg with rashers of bacon, overlapping each slightly, and secure with cocktail sticks. 4. Place leg in a deep oven pan and surround with onions. 5. Sprinkle with olive oil and season with salt and pepper. 6. Bake for about 1.5 hours until tender. (Remove bacon 30 minutes before the end of the cooking time and chop finely.) 7. Reset oven to 200°C and brown the leg. 8. Remove from oven and place in the warmer drawer for about 20 minutes. 9. To the pan juices add a little boiling water, red wine to taste, 5ml (1tsp) quince preserve and a few sprigs of lavender. 10. Cook until thickened and the flavours have developed (thicken with cornflour). 11. Serve the leg with oven-roasted vegetables and gravy. From: www.knet.co.za/safood/recipes.htm#Leg%20of%20venison%20with%20lavender |
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Post by braided-rug on Dec 28, 2006 10:41:52 GMT 10
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Post by cupcake on Dec 28, 2006 17:08:21 GMT 10
Those look good, Once my lavender is back in bloom, I will dry some flowers and give it a try.
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Post by braided-rug on Mar 3, 2007 14:52:32 GMT 10
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Post by braided-rug on Mar 3, 2007 15:54:27 GMT 10
Lavender - Rhubarb Lemonade8 stalks rhubarb, chopped 1/2 cup dried or 1 cup fresh lavender 8 cups water 1 cup (or more, to taste) sugar 1/2 cup lemon juice carbonated water (optional) Bring water, rhubarb and lavender to boil in a large pot. Let simmer for about a half hour, then turn of pot and let sit until cool (or until you get tired of waiting). Strain out rhubarb and lavender, and put them in your compost pile. Add 1/2 cup lemon juice and sugar, to taste. Add carbonated water, in any proportion you desire, if you like your lemonade "fizzy". Pour over ice, and serve! From: prairielandherbs.com/lemonads.htm
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Post by braided-rug on Apr 13, 2007 19:40:49 GMT 10
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Post by braided-rug on May 1, 2007 22:12:49 GMT 10
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Post by braided-rug on Sept 30, 2007 11:29:58 GMT 10
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Post by braided-rug on Mar 10, 2008 17:05:34 GMT 10
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