Use 2 bags of green tea and fill with 1.2L of Almost boiling water
Add 3 Triple shots of Lavender Syrup
cool
Refrigerate
Bottle or serve on ice with a shot of "something alcoholic" ;o)
Saturday, 26 February 2011
Lavender Iced-T
Use 2 bags of green tea and fill with 1.2L of Almost boiling water
Add 3 Triple shots of Lavender Syrup
cool
Refrigerate
Bottle or serve on ice with a shot of "something alcoholic" ;o)
Red Lavender
Mixing Lavender with rosemary, cinnamon bark, nutmeg
sandalwood in spirit of wine for several days - use as a medicinal dose with water.
sandalwood in spirit of wine for several days - use as a medicinal dose with water.
Lavender Water
1 oz lavender oil
Drop of musk (Orange flower water or Rose water)
1 1.5Pints of spirit of wine
Allow to settle; shake again after a few days, pour into perfume bottles
Drop of musk (Orange flower water or Rose water)
1 1.5Pints of spirit of wine
Allow to settle; shake again after a few days, pour into perfume bottles
Lavender Potatoes Au Gratin
Lavender Au Gratin Potatoes
These yummy lavender au gratin potatoes make a great side dish.
Prep time 40 minutes.
Bake time 1 hour
Let stand 10 min.
Preheat oven to 350
6 cups sliced potatoes. Cook in salted water for 5 minutes, drain and set aside.
Saute until tender
1 cup chopped onion
2 cloves garlic, minced
1 tablespoon oil
1 teaspoon chopped dried lavender buds
Add to onion mixture and stir.
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon ground black pepper
Add 3 cups milk all at once and cook until it is bubbly and thickens.
1 cup cheddar cheese
In a 2 1/2 to 3 quart greased baking dish place 1/2 of the potatoes. Pour 1/2 of the sauce over potatoes and 1/2 of the cheese. Repeat.
Cover and bake 1/2 hour. Remove cover and bake another 1/2 hour or until potatoes are tender. Remove from heat and let stand 10 minutes before serving.
I even like this leftover and cold.
These yummy lavender au gratin potatoes make a great side dish.
Prep time 40 minutes.
Bake time 1 hour
Let stand 10 min.
Preheat oven to 350
6 cups sliced potatoes. Cook in salted water for 5 minutes, drain and set aside.
Saute until tender
1 cup chopped onion
2 cloves garlic, minced
1 tablespoon oil
1 teaspoon chopped dried lavender buds
Add to onion mixture and stir.
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon ground black pepper
Add 3 cups milk all at once and cook until it is bubbly and thickens.
1 cup cheddar cheese
In a 2 1/2 to 3 quart greased baking dish place 1/2 of the potatoes. Pour 1/2 of the sauce over potatoes and 1/2 of the cheese. Repeat.
Cover and bake 1/2 hour. Remove cover and bake another 1/2 hour or until potatoes are tender. Remove from heat and let stand 10 minutes before serving.
I even like this leftover and cold.
Lavender Sugar Cookies
Lavender Sugar Cookies
Here is a lavender cookie recipe with just a hint of lavender. I like them better than regular sugar cookies.
Don't preheat your oven at this time. This cookie needs to be chilled for 4 or 5 hours or overnight.
3/4 cup of shortening or butter
2 cups of white sugar
2 eggs
2 teaspoons vanilla
3 1/2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon salt
1 teaspoon chopped dried lavender buds
1/2 cup buttermilk
1/2 teaspoon baking soda
Cream sugar and shortening.
Add eggs and vanilla to creamed mixture.
Mix flour, baking powder, salt. lavender and set aside.
Stir baking soda into buttermilk.
Add dry ingredients and buttermilk alternately to creamed mixture.
Mix well.
Chill lavender cookie dough for 4 or 5 hours.
Lightly flour your work surface. Not enough flour will make them stick and too much will make them hard to roll out and make them tough. I sprinkled the top of the dough with lavender sugar so the rolling pin wouldn't stick. Cut with floured cookie cutters.
Bake on a greased cookie sheet at 350 degrees for about 10 minutes or until lightly browned.
Here is a lavender cookie recipe with just a hint of lavender. I like them better than regular sugar cookies.
Don't preheat your oven at this time. This cookie needs to be chilled for 4 or 5 hours or overnight.
3/4 cup of shortening or butter
2 cups of white sugar
2 eggs
2 teaspoons vanilla
3 1/2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon salt
1 teaspoon chopped dried lavender buds
1/2 cup buttermilk
1/2 teaspoon baking soda
Cream sugar and shortening.
Add eggs and vanilla to creamed mixture.
Mix flour, baking powder, salt. lavender and set aside.
Stir baking soda into buttermilk.
Add dry ingredients and buttermilk alternately to creamed mixture.
Mix well.
Chill lavender cookie dough for 4 or 5 hours.
Lightly flour your work surface. Not enough flour will make them stick and too much will make them hard to roll out and make them tough. I sprinkled the top of the dough with lavender sugar so the rolling pin wouldn't stick. Cut with floured cookie cutters.
Bake on a greased cookie sheet at 350 degrees for about 10 minutes or until lightly browned.
Broccoli Lavender Cornbread
Preheat oven to 350 degrees F.
Dust a greased 13 inch x 9 inch cake pan with 1 tbs. cornmeal and set aside.
1 cup cornmeal
1/3 cup all-purpose flour
1-1/2 tsp. of baking powder
2 tsp. dried lavender buds, chopped
3/4 tsp. salt
1/4 tsp. baking soda
5 eggs beaten
1 package frozen chopped broccoli, thawed and drained. (16 ounce)
1 medium onion, chopped
1-1/2 cup shredded cheese, cheddar or mixed cheese. (12 ounce)
12 ounces of small-curd cottage cheese
1 cup chopped ham (optional)
In a medium bowl combine and mix dry ingredients (first 6) and set aside.
Mix eggs, broccoli, onion, cheese and cottage cheese together. Add the dry ingredients until moistened.
Add to cake pan and bake for 30 t0 40 minutes or until a toothpick inserted into the middle comes out clean.
Dust a greased 13 inch x 9 inch cake pan with 1 tbs. cornmeal and set aside.
1 cup cornmeal
1/3 cup all-purpose flour
1-1/2 tsp. of baking powder
2 tsp. dried lavender buds, chopped
3/4 tsp. salt
1/4 tsp. baking soda
5 eggs beaten
1 package frozen chopped broccoli, thawed and drained. (16 ounce)
1 medium onion, chopped
1-1/2 cup shredded cheese, cheddar or mixed cheese. (12 ounce)
12 ounces of small-curd cottage cheese
1 cup chopped ham (optional)
In a medium bowl combine and mix dry ingredients (first 6) and set aside.
Mix eggs, broccoli, onion, cheese and cottage cheese together. Add the dry ingredients until moistened.
Add to cake pan and bake for 30 t0 40 minutes or until a toothpick inserted into the middle comes out clean.
Lavender Scones
Lavender Scones
These lavender scones are great for breakfast with a touch of lavender honey butter. If you have any left over, they make an excellent snack with a cup of tea or hot chocolate. My daughter loves these. I have to agree with her.
1 tsp. chopped dried lavender buds
1 1/2 cups unbleached all-purpose flour
1/2 tsp. baking soda.
1/2 tsp. salt
1/4 cup sugar
1 cup sour cream
Preheat oven to 450 degrees F.
In a medium size bowl , mix the dry ingredients together.
Add the sour cream and stir with a large spoon until the dry ingredients are damp. (about 20 seconds)
This dough is very light. Turn onto a floured surface and knead very gently, 8 to 10 times. Roll or pat into a round shape that is 1/2 to 3/4 inches thick.
Flour your bowl scraper or spatula and cut into 4 pie shaped pieces.
Flour your spatula again and gently lift each scone onto a lightly greased cookie sheet.
Bake for 15 minutes or until golden brown.
These lavender scones are great for breakfast with a touch of lavender honey butter. If you have any left over, they make an excellent snack with a cup of tea or hot chocolate. My daughter loves these. I have to agree with her.
1 tsp. chopped dried lavender buds
1 1/2 cups unbleached all-purpose flour
1/2 tsp. baking soda.
1/2 tsp. salt
1/4 cup sugar
1 cup sour cream
Preheat oven to 450 degrees F.
In a medium size bowl , mix the dry ingredients together.
Add the sour cream and stir with a large spoon until the dry ingredients are damp. (about 20 seconds)
This dough is very light. Turn onto a floured surface and knead very gently, 8 to 10 times. Roll or pat into a round shape that is 1/2 to 3/4 inches thick.
Flour your bowl scraper or spatula and cut into 4 pie shaped pieces.
Flour your spatula again and gently lift each scone onto a lightly greased cookie sheet.
Bake for 15 minutes or until golden brown.
Lavender Butter
Honey Lavender Butter
This butter is so great on scones, toast, muffins, or coffeecakes. This is my absolute favorite way to eat toast.
1 stick softened butter
4 tsp. dried lavender (pulsed or chopped)
4 tsp. honey
Mix together and enjoy!
Lavender Herb Butter
This herb butter is good for toasted cheese sandwiches, veggies, boiled potatoes, or noodles.
1 stick softened butter
1 tsp. dried chives
2 tsp. dried lavender. (I pulse a batch ahead in my coffee grinder)
1 tsp. dried parsley
Mix together.
Lavender Garlic Butter
This is very nice to make garlic bread. I just take hotdog buns, butter them and bake them until they are crispy and golden. Times and temps vary according to what you have in your oven at the time. about 350 F. for 5 to 10 minutes. My husband likes this better then store bought frozen garlic bread because it's less greasy. Sometimes I think of having this at the last minute, and make it with frozen buns.
1 stick softened butter
1 tsp. dried lavender buds that have been pulsed in a coffee grinder or food processor.
1 tsp. dried parsley
1/2 tsp onion powder
1/2 tsp. garlic powder
Mix all together.
Tip
I keep a jar of chopped lavender made ahead and stored in a dark jar. This saves time. I found the easiest way is to put some in the coffee grinder and pulse. The food processor also works. A mortar and pestle is much more work, and time consuming.
This butter is so great on scones, toast, muffins, or coffeecakes. This is my absolute favorite way to eat toast.
1 stick softened butter
4 tsp. dried lavender (pulsed or chopped)
4 tsp. honey
Mix together and enjoy!
Lavender Herb Butter
This herb butter is good for toasted cheese sandwiches, veggies, boiled potatoes, or noodles.
1 stick softened butter
1 tsp. dried chives
2 tsp. dried lavender. (I pulse a batch ahead in my coffee grinder)
1 tsp. dried parsley
Mix together.
Lavender Garlic Butter
This is very nice to make garlic bread. I just take hotdog buns, butter them and bake them until they are crispy and golden. Times and temps vary according to what you have in your oven at the time. about 350 F. for 5 to 10 minutes. My husband likes this better then store bought frozen garlic bread because it's less greasy. Sometimes I think of having this at the last minute, and make it with frozen buns.
1 stick softened butter
1 tsp. dried lavender buds that have been pulsed in a coffee grinder or food processor.
1 tsp. dried parsley
1/2 tsp onion powder
1/2 tsp. garlic powder
Mix all together.
Tip
I keep a jar of chopped lavender made ahead and stored in a dark jar. This saves time. I found the easiest way is to put some in the coffee grinder and pulse. The food processor also works. A mortar and pestle is much more work, and time consuming.
Lavender - releasing the flavour
Chopping or bruising the leaves or buds will help release the flavor. Chopping can be done easily in a food processor, coffee grinder or spice grinder. The first time I tried this in my coffee grinder it just made the buds whirl around like a purple tornado. But adding a larger amount and pulsing it worked great. Now I just do a couple of tablespoons at a time and store it in a dark glass jar out of the light. This saves time, and I always have it ready for a lavender recipe.
The stems can be used when smoking food and can be tossed on your grill when you're cooking for a kiss of lavender flavor on your food. Lavandin lavender is especially nice for smoking.
The stems can be used when smoking food and can be tossed on your grill when you're cooking for a kiss of lavender flavor on your food. Lavandin lavender is especially nice for smoking.
Lavender Cupcakes
Lavender and Vanilla Cupcakes (Makes 10)
Ingredients:
2 eggs
120g butter
120g self raising flour
100g caster sugar
20g lavender sugar (about a heaping dessertspoon full)
1 tsp baking powder
2 tsp vanilla extract
1) Preheat the oven to 180ºC.
2) Cream together the butter and sugars, using a wooden spoon or electric mixer/whisk.
3) Mix in the eggs and vanilla. Then mix in the sifted flour and baking powder until just combined.
4) Spoon into the paper cases in a cupcake pan and bake for 10-15 minutes, or until a knife or skewer comes out clean. Let them cool before frosting or glazing them!
from: http://foodandfeminism.wordpress.com/2011/02/22/uses-for-lavender-sugar/
Ingredients:
2 eggs
120g butter
120g self raising flour
100g caster sugar
20g lavender sugar (about a heaping dessertspoon full)
1 tsp baking powder
2 tsp vanilla extract
1) Preheat the oven to 180ºC.
2) Cream together the butter and sugars, using a wooden spoon or electric mixer/whisk.
3) Mix in the eggs and vanilla. Then mix in the sifted flour and baking powder until just combined.
4) Spoon into the paper cases in a cupcake pan and bake for 10-15 minutes, or until a knife or skewer comes out clean. Let them cool before frosting or glazing them!
from: http://foodandfeminism.wordpress.com/2011/02/22/uses-for-lavender-sugar/
Lavender Creambrulee
Lavender Crème Brulee
4 cups heavy cream
1 tablespoon dried lavender flowers
8 egg yolks
3/4 cup granulated sugar, divided
Preheat oven to 300 degrees. Butter (6-ounce) custard cups and set them into a glass baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom. Place custard cups in a shallow ovenproof roasting or baking pan.
In a large, heavy saucepan over medium heat, add cream and the lavender flowers; heat just to a simmer. Remove from heat and allow lavender flowers to infuse with the cream for 5 minutes. Strain cream mixture through a fine mesh strainer to remove lavender flowers.
In a large bowl, whisk together the egg yolks and 1/2 cup sugar until light and creamy. Slowly add the strained cream to the egg mixture, blending well. Divide custard mixture among the custard cups.
Definition of Water Bath or Bain-Marie (bahn mah-REE)
A hot water bath or bain-marie are used to cook custards and baked eggs in the oven without curdling or cracking, and also used to hold sauces and to clarify butter. Water baths are most often used for egg-based dishes. The proteins in the eggs are very heat sensitive and only need to be warmed to cook thoroughly. They will start to get firm at only 145 degrees. Cooking them with a slow, gentle heat keeps the eggs soft and smooth.
Bring the water for the water bath (see definition on right) to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way up the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat.
Baked 60 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cups you are using, but begin checking at a half hour and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven.
Remove from oven and leave in the water bath until cooled. Remove cups from water bath and refrigerate at least 2 hours or up to 2 days.
When ready to serve, sprinkle approximately 2 teaspoons of remaining sugar over each crème brulee. For best results, use a small hand-held torch. Hold the torch 4 to 5 inches from the sugar, maintaining a slow and even motion. Stop torching just before the desired degree of doneness is reached, as the sugar will continue to cook for a few seconds after flame has been removed.
If you don't have a torch, place crème brulees 6 inches below the broiler for 4 to 6 minutes or until sugar bubbles and turns golden brown. Refrigerate crème brulees at least 10 minutes before serving.
Makes 6 to 8 servings (depending on size of custard cups).
4 cups heavy cream
1 tablespoon dried lavender flowers
8 egg yolks
3/4 cup granulated sugar, divided
Preheat oven to 300 degrees. Butter (6-ounce) custard cups and set them into a glass baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom. Place custard cups in a shallow ovenproof roasting or baking pan.
In a large, heavy saucepan over medium heat, add cream and the lavender flowers; heat just to a simmer. Remove from heat and allow lavender flowers to infuse with the cream for 5 minutes. Strain cream mixture through a fine mesh strainer to remove lavender flowers.
In a large bowl, whisk together the egg yolks and 1/2 cup sugar until light and creamy. Slowly add the strained cream to the egg mixture, blending well. Divide custard mixture among the custard cups.
Definition of Water Bath or Bain-Marie (bahn mah-REE)
A hot water bath or bain-marie are used to cook custards and baked eggs in the oven without curdling or cracking, and also used to hold sauces and to clarify butter. Water baths are most often used for egg-based dishes. The proteins in the eggs are very heat sensitive and only need to be warmed to cook thoroughly. They will start to get firm at only 145 degrees. Cooking them with a slow, gentle heat keeps the eggs soft and smooth.
Bring the water for the water bath (see definition on right) to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way up the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat.
Baked 60 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cups you are using, but begin checking at a half hour and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven.
Remove from oven and leave in the water bath until cooled. Remove cups from water bath and refrigerate at least 2 hours or up to 2 days.
When ready to serve, sprinkle approximately 2 teaspoons of remaining sugar over each crème brulee. For best results, use a small hand-held torch. Hold the torch 4 to 5 inches from the sugar, maintaining a slow and even motion. Stop torching just before the desired degree of doneness is reached, as the sugar will continue to cook for a few seconds after flame has been removed.
If you don't have a torch, place crème brulees 6 inches below the broiler for 4 to 6 minutes or until sugar bubbles and turns golden brown. Refrigerate crème brulees at least 10 minutes before serving.
Makes 6 to 8 servings (depending on size of custard cups).
Lavender Jelly
Lavender Jelly
3 1/2 cups water
1/2 cup dried lavender flowers
Juice of 1 lemon (approximately 1/4 cup)
1 (1 3/4-ounces) box powdered pectin or 1 pouch (3-ounces) liquid pectin
4 cups sugar
In a large saucepan over high heat bring water just to a boil. Remove from heat, stir in dried lavender flowers, and let steep for 20 minutes. After 20 minutes, strain mixture into a deep kettle or pot, discarding the lavender flowers. Stir in lemon juice and pectin; continue stirring until the pectin is dissolved.
Over high heat, bring the mixture to a boil; add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally.
Boil Times:
2 minutes - soft gel
4 minutes - medium gel
Testing for "jell" (thickness - I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jelly is ready. If not, I mix in a little more pectin (about 1 teaspoon to 1/2 of another package) and bring it to a boil again for 1 minute
After boiling, transfer the jelly into hot sterilized jars. Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them.
Makes five 1/2 pints.
Lavender Biscotti (Italian Cookie)
Honey-Lavender Biscotti
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup granulated sugar
3 large eggs
3 tablespoons honey
1/2 teaspoon pure vanilla extract
2 tablespoons orange zest
1 tablespoon dried lavender blossoms
Preheat oven to 350 degrees F. Adjust oven rack to the middle position. Lightly grease three baking sheets (lining the baking sheet with parchment paper prevents sticking and makes cleanup much easier).
In a medium bowl, sift flour, baking powder, baking soda, and salt together; set aside.
In a large bowl, whisk sugar and eggs to a light lemon color; stir in honey, vanilla extract, orange zest, and lavender blossoms. Sprinkle dry ingredients over the egg mixture; fold in until the dough is just combines.
To shape the dough into a log, lightly sprinkle flour on the work surface, on top of the dough, and on your hands. Use just enough flour to form the logs and to prevent sticking; you don't want the logs to be covered with flour. Divide dough into six equal pieces. With your hands, pat and shape each piece into a loaf approximately 3 inches wide, 7 inches long, and 3/4-inch high. Place two rolls onto each prepared baking sheet with 3 to 4 inches of space between them.
Bake 25 minutes or until dough pops back up when lightly pressed with a finger. (After dough has baked 10 minutes, reverse cookie sheets from front to back and move from the top rack to the bottom one. Repeat this again after another 10 minutes). You can't judge the cooking by the color. The biscotti shouldn't change color during the second baking, so poke them to tell if they're done. They should feel dry and offer some resistance. Remove from oven and cool 10 minutes on a wire rack.
Reduce oven to 275 degrees F. Using a long serrated knife, cut logs diagonally into 1/2-inch thick slices. Turn the slices over, onto their sides; return slices, on baking sheets, to oven. Bake another 15 minutes. NOTE: Do not crowd the biscotti slices on the baking sheet for their second baking as they need the hot air to circulate to enable them to crisp up evenly. Remember biscotti will continue to crisp up, as they cool, so do not be tempted to over bake. Remove from oven and cool completely on wire racks. Store biscotti in an airtight container. They will keep well for a few weeks.
Yields about 54 biscotti.
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup granulated sugar
3 large eggs
3 tablespoons honey
1/2 teaspoon pure vanilla extract
2 tablespoons orange zest
1 tablespoon dried lavender blossoms
Preheat oven to 350 degrees F. Adjust oven rack to the middle position. Lightly grease three baking sheets (lining the baking sheet with parchment paper prevents sticking and makes cleanup much easier).
In a medium bowl, sift flour, baking powder, baking soda, and salt together; set aside.
In a large bowl, whisk sugar and eggs to a light lemon color; stir in honey, vanilla extract, orange zest, and lavender blossoms. Sprinkle dry ingredients over the egg mixture; fold in until the dough is just combines.
To shape the dough into a log, lightly sprinkle flour on the work surface, on top of the dough, and on your hands. Use just enough flour to form the logs and to prevent sticking; you don't want the logs to be covered with flour. Divide dough into six equal pieces. With your hands, pat and shape each piece into a loaf approximately 3 inches wide, 7 inches long, and 3/4-inch high. Place two rolls onto each prepared baking sheet with 3 to 4 inches of space between them.
Bake 25 minutes or until dough pops back up when lightly pressed with a finger. (After dough has baked 10 minutes, reverse cookie sheets from front to back and move from the top rack to the bottom one. Repeat this again after another 10 minutes). You can't judge the cooking by the color. The biscotti shouldn't change color during the second baking, so poke them to tell if they're done. They should feel dry and offer some resistance. Remove from oven and cool 10 minutes on a wire rack.
Reduce oven to 275 degrees F. Using a long serrated knife, cut logs diagonally into 1/2-inch thick slices. Turn the slices over, onto their sides; return slices, on baking sheets, to oven. Bake another 15 minutes. NOTE: Do not crowd the biscotti slices on the baking sheet for their second baking as they need the hot air to circulate to enable them to crisp up evenly. Remember biscotti will continue to crisp up, as they cool, so do not be tempted to over bake. Remove from oven and cool completely on wire racks. Store biscotti in an airtight container. They will keep well for a few weeks.
Yields about 54 biscotti.
Lavender Tea Cookies
Lavender Tea Cookies
1 tablespoon dried culinary lavender flowers
1 cup butter, room temperature
2/3 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon lemon extract
2 cups all-purpose flour
1/8 teaspoon salt
Lavender Frosting (see recipe below)
In a mortar, grind lavender flowers with the pestle.
In a medium bowl, cream together ground lavender flowers, butter, sugar, vanilla extract, and lemon extract. Add flour and salt; mix until combined (dough should be soft but not sticky.) Refrigerate 1 to 2 hours or until dough is firm.
Prepare Lavender Frosting; set aside. from whatscookingamerica
1 tablespoon dried culinary lavender flowers
1 cup butter, room temperature
2/3 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon lemon extract
2 cups all-purpose flour
1/8 teaspoon salt
Lavender Frosting (see recipe below)
In a mortar, grind lavender flowers with the pestle.
In a medium bowl, cream together ground lavender flowers, butter, sugar, vanilla extract, and lemon extract. Add flour and salt; mix until combined (dough should be soft but not sticky.) Refrigerate 1 to 2 hours or until dough is firm.
Prepare Lavender Frosting; set aside. from whatscookingamerica
Lavender Sorbet
Lavender Sorbet
1 cup granulated sugar
2 cups water
1 tablespoon culinary lavender flowers (food grade)
2 1/2 tablespoons freshly-squeezed lemon juice
2 tablespoons vodka
In a medium saucepan over medium heat, combine sugar and water until the sugar dissolves. Add the lavender flowers; stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand approximately 10 minutes.
Place a fine strainer over a large bowl and pour syrup mixture through (straining out the lavender flowers). Add lemon juice and vodka to the strained syrup mixture; stir until thoroughly blended.
NOTE: The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn't affect the taste.
Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
NOTE: Can be prepared 3 days in advance. Cover and keep frozen.
from http://whatscookingamerica.net/SorbetLavender.htm
Makes 8 to 10 servings.
1 cup granulated sugar
2 cups water
1 tablespoon culinary lavender flowers (food grade)
2 1/2 tablespoons freshly-squeezed lemon juice
2 tablespoons vodka
In a medium saucepan over medium heat, combine sugar and water until the sugar dissolves. Add the lavender flowers; stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand approximately 10 minutes.
Place a fine strainer over a large bowl and pour syrup mixture through (straining out the lavender flowers). Add lemon juice and vodka to the strained syrup mixture; stir until thoroughly blended.
NOTE: The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn't affect the taste.
Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
NOTE: Can be prepared 3 days in advance. Cover and keep frozen.
from http://whatscookingamerica.net/SorbetLavender.htm
Makes 8 to 10 servings.
Lavender Focaccia
Lavender Focaccia
1 tablespoon granulated sugar or honey
1 2/3 cups warm water (110 to 115 degrees), divided
1(1/4 oz.) envelope active dry yeast
5 cups all-purpose flour or bread flour
2 teaspoons salt
6 tablespoons olive oil, divided
1 tablespoon dried culinary lavender flowers
2 cloves garlic , minced
1 teaspoon coarse salt (sea or kosher)
1/4 teaspoon black pepper
In a small bowl, combine sugar or honey with 1/2 cup of warm water. Sprinkle yeast over the mixture; let the stand until foamy, 5 to 8 minutes.
Sift the flour into a large bowl. Make a well in the center of the flour and pour in remaining water, yeast mixture, and 4 tablespoons olive oil. Mix approximately 5 minutes or until you form a dough; transfer to your work surface. Knead for 10 minutes then add the salt and knead for a approximately 6 to 10 minutes or until the dough is very smooth (if the dough sticks to your hands, add some additional flour, one tablespoon at at time).
Spray a large bowl with non-stick cooking spray. Form the dough into a round shape and place dough in the bowl. Cover with plastic wrap, and set aside in a warm place (draft free) to rise for approximately 45 to 60 minutes or until dough has doubled in bulk. NOTE: At this point you can refrigerate the dough overnight. Be sure to allow the dough to return to room temperature before putting it in the oven.
Preheat oven to 400 degrees. Lightly oil a large baking sheet (I use the new silpads instead of oil). Lightly flour work surface and roll out dough into a large rectangle. Transfer dough to the baking sheet, cover with plastic wrap and let rise approximately 30 to 45 minutes or until it doubles in size.
While dough is rising, make the lavender garlic topping. Finely chop the lavender. In a small bowl, mix lavender and garlic with remaining 2 tablespoons olive oil.
Make dimples in the dough with your fingers by pushing into the dough several times. Brush the lavender-garlic topping all over and into the dimples. Sprinkle coarse salt and pepper on top. Bake for 30 to 35 minutes or until golden brown. A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.
1 tablespoon granulated sugar or honey
1 2/3 cups warm water (110 to 115 degrees), divided
1(1/4 oz.) envelope active dry yeast
5 cups all-purpose flour or bread flour
2 teaspoons salt
6 tablespoons olive oil, divided
1 tablespoon dried culinary lavender flowers
2 cloves garlic , minced
1 teaspoon coarse salt (sea or kosher)
1/4 teaspoon black pepper
In a small bowl, combine sugar or honey with 1/2 cup of warm water. Sprinkle yeast over the mixture; let the stand until foamy, 5 to 8 minutes.
Sift the flour into a large bowl. Make a well in the center of the flour and pour in remaining water, yeast mixture, and 4 tablespoons olive oil. Mix approximately 5 minutes or until you form a dough; transfer to your work surface. Knead for 10 minutes then add the salt and knead for a approximately 6 to 10 minutes or until the dough is very smooth (if the dough sticks to your hands, add some additional flour, one tablespoon at at time).
Spray a large bowl with non-stick cooking spray. Form the dough into a round shape and place dough in the bowl. Cover with plastic wrap, and set aside in a warm place (draft free) to rise for approximately 45 to 60 minutes or until dough has doubled in bulk. NOTE: At this point you can refrigerate the dough overnight. Be sure to allow the dough to return to room temperature before putting it in the oven.
Preheat oven to 400 degrees. Lightly oil a large baking sheet (I use the new silpads instead of oil). Lightly flour work surface and roll out dough into a large rectangle. Transfer dough to the baking sheet, cover with plastic wrap and let rise approximately 30 to 45 minutes or until it doubles in size.
While dough is rising, make the lavender garlic topping. Finely chop the lavender. In a small bowl, mix lavender and garlic with remaining 2 tablespoons olive oil.
Make dimples in the dough with your fingers by pushing into the dough several times. Brush the lavender-garlic topping all over and into the dimples. Sprinkle coarse salt and pepper on top. Bake for 30 to 35 minutes or until golden brown. A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.
Lavender Moisturizer (skin)
Moisturizing the skin:
Bland 3 drops of lavender essential oil with 1 teaspoon wheat germ oil (or a moisturizing cream). Apply twice daily.
The History of Lavender (from lavenderfarm)
As an herb, lavender has been in documented use for over 2,500 years. In ancient times lavender was used for mummification and perfume by the Egyptians, Phoenicians, and peoples of Arabia.
Romans used lavender oils for bathing, cooking, and scenting the air, and they most likely gave it the Latin root from which we derive the modern name (either lavare--to wash, or livendula--livid or bluish). The flower's soothing "tonic" qualities, the insect-repellent effects of the strong scent, and the use of the dried plant in smoking mixtures also added to the value of the herb in ancient times..
Lavender is mentioned often in the Bible, not by the name lavender but rather by the name used at that time--spikenard (from the Greek name for lavender, naardus, after the Syrian city Naarda). In the gospel of Luke the writer reports: "Then took Mary a pound of ointment of spikenard, very costly, and anointed the feet of Jesus, and wiped his feet with her hair; and the house was filled with the odor of the ointment."
Another ancient Christian reference to lavender involves how it got its scent. The plant is believed to have been taken from the Garden of Eden by Adam and Eve. However, the powerful perfume came later. According to legend, the clothing of baby Jesus bestowed the scent when Mother Mary laid them upon a bush to dry. This may explain why the plant is also regarded as a holy safeguard against evil. In many Christian houses, a cross of lavender was hung over the door for protection.
Perhaps first domesticated by the Arabians, lavender spread across Europe from Greece. Around 600 BC, lavender may have come from the Greek Hyeres Islands into France and is now common in France, Spain, Italy and England. The 'English' lavender varieties were not locally developed in England but rather introduced in the 1600s, right around the time the first lavender plants were making their way to the Americas. In Medieval and Renaissance Europe, the washing women were known as "lavenders" and they used lavender to scent drawers and dried the laundry on lavender bushes. Also during this time, lavender was grown in so-called "infirmarian's gardens" in monasteries, along with many other medicinal herbs. According to the German nun Hildegard of Bingen, who lived from 1098-1179, lavender "water,"--a decoction of vodka, gin, or brandy mixed with lavender--is great for migraine headaches.
Its holy reputation may have increased during the Great Plague in London in the 17th century, when it was suggested that a bunch of lavender fastened to each wrist would protect the wearer against the deadly disease. Furthermore, grave-robbers were known to wash in Four Thieves Vinegar, which contained lavender, after doing their dirty work; they rarely contracted the disease. In 16th-century France, lavender was also used to resist infection. For example, glove-makers, who were licensed to perfume their wares with lavender, escaped cholera at that time.
European royal history is also filled with stories of lavender use. Charles VI of France demanded lavender-filled pillows wherever he went. Queen Elizabeth I of England required lavender conserve at the royal table. She also wanted fresh lavender flowers available every day of the year, a daunting task for a gardener if you consider the climate of England. Louis XIV also loved lavender and bathed in water scented with it. Queen Victoria used a lavender deodorant, and both Elizabeth I and II used products from the famous lavender company, Yardley and Co. of London.
Lavender is a unique fragrance produced by the combination of 180 different constituents and is widely used in the perfume industry to add a top or middle note to commercial products. In the world of professional sniffers, it has a green, hay-like sweetness and gives "fruity aspects" to perfumes and other scented products. Lavender is widely grown in England for commercial use, and the Provence region of France is renowned as a world leader in growing and producing lavender.
In the United States and Canada, the Shakers were the first to grow lavender commercially. A strict sect of English Quakers who most likely had little use for lavender's amorous qualities (they were celibate), they developed herb farms upon their arrival from England. They produced their own herbs and medicines and sold them to the "outside world." Later a New York advertising firm picked them up and sold the simple products worldwide.
As an herbal medicine, lavender is widely utilized. For soothing, relaxing qualities few herbs can be claimed as effective. Constituents of the oils found in lavender can treat hyperactiviety; insomnia; flatulence; bacteria, fungus, and microbial activity on gums, airborne molds, and (in mixture with pine, thyme, mint, rosemary, clove, and cinnamon oils) Staphyloccus bacteria. Lavender may even be useful against impotence. In a study of men, the scent of pumpkin and lavender rated as the scent found most arousing.
Lavender and love are an ancient match. In an apocryphal book of the Bible, we again hear of the use of lavender. Here the story tells us that Judith anointed herself with perfumes including lavender before seducing Holofernes, the enemy commander. This allowed her to murder him and thus save the City of Jerusalem. The overwhelming power of this seductive scent was also used by Cleopatra to seduce Julius Cesaer and Mark Antony. The Queen of Sheba offered spikenard with frankincense and myrrh to King Solomon
By Tudor times, lavender brew was being sipped by maidens on St. Lukes day to divine the identity of their true loves. They'd chant, "St. Luke, St. Luke, be kind to me. In my dreams, let me my true love see." Lavender in the pillows of alpine girls brought hope of romance, while lavender under the bed of newlyweds ensured passion. Finally, a famous nursery rhyme called "Lavender Blue, Dilly Dilly" was written in 1680 and talks of "Whilst you and I, diddle, diddle…keep the bed warm." Lavender-inspired loving strikes again!
Romans used lavender oils for bathing, cooking, and scenting the air, and they most likely gave it the Latin root from which we derive the modern name (either lavare--to wash, or livendula--livid or bluish). The flower's soothing "tonic" qualities, the insect-repellent effects of the strong scent, and the use of the dried plant in smoking mixtures also added to the value of the herb in ancient times..
Lavender is mentioned often in the Bible, not by the name lavender but rather by the name used at that time--spikenard (from the Greek name for lavender, naardus, after the Syrian city Naarda). In the gospel of Luke the writer reports: "Then took Mary a pound of ointment of spikenard, very costly, and anointed the feet of Jesus, and wiped his feet with her hair; and the house was filled with the odor of the ointment."
Another ancient Christian reference to lavender involves how it got its scent. The plant is believed to have been taken from the Garden of Eden by Adam and Eve. However, the powerful perfume came later. According to legend, the clothing of baby Jesus bestowed the scent when Mother Mary laid them upon a bush to dry. This may explain why the plant is also regarded as a holy safeguard against evil. In many Christian houses, a cross of lavender was hung over the door for protection.
Perhaps first domesticated by the Arabians, lavender spread across Europe from Greece. Around 600 BC, lavender may have come from the Greek Hyeres Islands into France and is now common in France, Spain, Italy and England. The 'English' lavender varieties were not locally developed in England but rather introduced in the 1600s, right around the time the first lavender plants were making their way to the Americas. In Medieval and Renaissance Europe, the washing women were known as "lavenders" and they used lavender to scent drawers and dried the laundry on lavender bushes. Also during this time, lavender was grown in so-called "infirmarian's gardens" in monasteries, along with many other medicinal herbs. According to the German nun Hildegard of Bingen, who lived from 1098-1179, lavender "water,"--a decoction of vodka, gin, or brandy mixed with lavender--is great for migraine headaches.
Its holy reputation may have increased during the Great Plague in London in the 17th century, when it was suggested that a bunch of lavender fastened to each wrist would protect the wearer against the deadly disease. Furthermore, grave-robbers were known to wash in Four Thieves Vinegar, which contained lavender, after doing their dirty work; they rarely contracted the disease. In 16th-century France, lavender was also used to resist infection. For example, glove-makers, who were licensed to perfume their wares with lavender, escaped cholera at that time.
European royal history is also filled with stories of lavender use. Charles VI of France demanded lavender-filled pillows wherever he went. Queen Elizabeth I of England required lavender conserve at the royal table. She also wanted fresh lavender flowers available every day of the year, a daunting task for a gardener if you consider the climate of England. Louis XIV also loved lavender and bathed in water scented with it. Queen Victoria used a lavender deodorant, and both Elizabeth I and II used products from the famous lavender company, Yardley and Co. of London.
Lavender is a unique fragrance produced by the combination of 180 different constituents and is widely used in the perfume industry to add a top or middle note to commercial products. In the world of professional sniffers, it has a green, hay-like sweetness and gives "fruity aspects" to perfumes and other scented products. Lavender is widely grown in England for commercial use, and the Provence region of France is renowned as a world leader in growing and producing lavender.
In the United States and Canada, the Shakers were the first to grow lavender commercially. A strict sect of English Quakers who most likely had little use for lavender's amorous qualities (they were celibate), they developed herb farms upon their arrival from England. They produced their own herbs and medicines and sold them to the "outside world." Later a New York advertising firm picked them up and sold the simple products worldwide.
As an herbal medicine, lavender is widely utilized. For soothing, relaxing qualities few herbs can be claimed as effective. Constituents of the oils found in lavender can treat hyperactiviety; insomnia; flatulence; bacteria, fungus, and microbial activity on gums, airborne molds, and (in mixture with pine, thyme, mint, rosemary, clove, and cinnamon oils) Staphyloccus bacteria. Lavender may even be useful against impotence. In a study of men, the scent of pumpkin and lavender rated as the scent found most arousing.
Lavender and love are an ancient match. In an apocryphal book of the Bible, we again hear of the use of lavender. Here the story tells us that Judith anointed herself with perfumes including lavender before seducing Holofernes, the enemy commander. This allowed her to murder him and thus save the City of Jerusalem. The overwhelming power of this seductive scent was also used by Cleopatra to seduce Julius Cesaer and Mark Antony. The Queen of Sheba offered spikenard with frankincense and myrrh to King Solomon
By Tudor times, lavender brew was being sipped by maidens on St. Lukes day to divine the identity of their true loves. They'd chant, "St. Luke, St. Luke, be kind to me. In my dreams, let me my true love see." Lavender in the pillows of alpine girls brought hope of romance, while lavender under the bed of newlyweds ensured passion. Finally, a famous nursery rhyme called "Lavender Blue, Dilly Dilly" was written in 1680 and talks of "Whilst you and I, diddle, diddle…keep the bed warm." Lavender-inspired loving strikes again!
Saturday, 19 February 2011
Nuttywheat beskuit
Marietjie Janse van Rensburg
7 K Nutty Wheat
2 K Koekmeelblom
3 Eetlepels rondvol Bakpoeier
+ - 500 ml Karringmelk (Kan gewone melk aansuur met 2 Eetlepels asyn)
500 gr.
Margarine stork
1 en ´n half K Suiker
2 T Sout
Smelt die botter en suiker. Voeg Karringmelk by. Meng droë bestanddele goed (Die nutty Wheat sif moeilik).
Meng die twee mengsels baie goed (nie knie nie), werk goed deur.
Maak langwerpige beskuitjies so groot soos ´n man se duim, plaas in ´n plat koekpan en bak vir een uur by 180. Droog uit.
7 K Nutty Wheat
2 K Koekmeelblom
3 Eetlepels rondvol Bakpoeier
+ - 500 ml Karringmelk (Kan gewone melk aansuur met 2 Eetlepels asyn)
500 gr.
Margarine stork
1 en ´n half K Suiker
2 T Sout
Smelt die botter en suiker. Voeg Karringmelk by. Meng droë bestanddele goed (Die nutty Wheat sif moeilik).
Meng die twee mengsels baie goed (nie knie nie), werk goed deur.
Maak langwerpige beskuitjies so groot soos ´n man se duim, plaas in ´n plat koekpan en bak vir een uur by 180. Droog uit.
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