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Recipes 4

Anns Corner > Recipes

Luscious Lavender

I love lavender as I think you might have guessed by now.
It is such a versatile herb which can be used in cooking and beauty care, as well as healing.
It can be used to enhance food, skin products, perfume, healing remedies.
It was once very popular in food but our tastes have become more sophisticated and global, and the old fashioned recipes are getting forgotten.
Not on this website, I'm pleased to say, because lavender is beautifully aromatic and adds a gentle yet sophisticated fragrance, and subtle taste to many ordinary recipes.
When visiting Samares Manor in Jersey I was delighted to discover that their cafe served Lavender Lemonade whilst you sat on the veranda seeing and smelling the fresh lavender and roses growing all around you;
bliss (I wrote a poem about Lavender Lemonade at Samares Manor - see Inspirations page).
Then at the Yorkshire Lavender Farm you can buy Lavender Ice Cream - yummy.
There's such a lot you can do with this simple flowering herb so watch this space for cooking and beauty care recipes to delight and inspire.

We will start with a simple lavender scone recipe:

Oven: 220c or gas 7
225g/2 cups SR flour
50g butter
50g sugar
10ml fresh lavender flowers or 5ml dried florets
150ml/1 + 1/3 cup milk

Rub butter into flour until like breadcrumbs. Stir in sugar and lavender, reserving a pinch to scatter onto cooked scones before baking. Add milk slowely to achieve a soft sticky dough. Kneed gently on floured board till firm. Shape or cut into rounds about 3cm high (makes approx 12). Place on baking tray, brush tops with milk or egg and milk mix, sprinkle on rest of lavender. Bake for 10-12 minutes then serve warm with jam (or lavender jelly) and cream (preferably clotted).

More Cooking Ideas

I hope you enjoyed your scones. How about something different today: using lavender on savoury food.
Did you know the leaves of the lavender plant add something quite special to a green leafy salad. Add a tsp of the chopped leaves to an oily dressing such as very mild olive oil or an oil/vinegar dressing. Toss a selection of salad leaves in the dressing and serve with a subtle cheese such as wensleydale and some fresh crusty home-baked bread. Simple but delicious.
Try adding chopped lavender to cream cheese on scottish oatmeal biscuits, or into scrambled or omeletted eggs.
Or create a marinade of lemon juice, finely chopped chives, chopped lavender leaves, mild olive oil, and freshly grated peppercorn and sea salt.
Soak chicken breasts or fish steaks in the marinade for several hours before grilling.
Serve with a green salad and new potatoes. Even better, in this Indian Summer of September, BBQ the marinated fish or chicken, and whilst cooking throw some sprigs of the lavender plant onto the hot coals for even more flavour (this works with any fresh herb, of course).
Enjoy eating, and if you like these ideas why not try out your own recipes. Lavender is mildly aromatic so use it with ingredients that will not overwhelm it.

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