If you are looking for love, or just looking to cook some delicious food, culinary lavender is a definite must.
Taking the proverb 'A way to a man's heart is through his stomach' as inspiration, I have collated my 3 favourite lavender recipes, which was in itself a very tough task, considering the possibilities of culinary lavender in food are almost endless!
Once that special someone gets that first scent of lavender they will be memorised! At the very least you will almost definitely fall in love with culinary lavender.
Culinary Lavender can be added to almost anything, from a thirst quenching lemonade to a light and fluffy lavender, raspberry and blueberry cake.
My top 3 recipes are:-
Lavender Lemonade - Refreshing and floral, this lavender lemonade is the perfect summer beverage.
- 2 tablespoons dried culinary lavender
- 1/2 cup sugar
- 2-1/2 cups water
- 3 lemons
- 2 cups water
- Combine 2 and a half cups of water, two tablespoons of culinary lavender and half a cup of sugar in a saucepan.
- Bring the mixture to a boil and reduce the heat to low. Simmer for five minutes. Cover the pot and let it stand for at least one hour.
- Using a fine sieve, strain the lavender from the liquid. Place the liquid in a large serving jug and discard the lavender.
- Juice three lemons into the jug and add an additional two cups of water stirring well to combine.
- Chill the lemonade until it is cold and serve with crushed ice and a sprig of Lavender for decoration.
Almond & Lavender Cake - This light, delicious, mouth watering cake will change your life!
2 cups sugar, divided
1/2 cup slivered almonds
2 tablespoons of Dried Culinary lavender
1 cup butter, softened
2 teaspoons vanilla extract
1 cup sour cream
1/4 cup double cream
2-1/2 cups plain flour
1/2 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons boiling water
3/4 cup icing sugar
Additional dried lavender flowers (optional)
Grease a 10″ pan and sprinkle with sugar; set aside. Place 1/2 cup sugar, almonds and 1 tablespoon lavender in a blender; cover and process until finely ground.
In a large bowl, cream the butter and remaining sugar until light and fluffy; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a small bowl, combine the sour cream and double cream. Combine the flour, baking soda and salt; add to the creamed mixture alternately with the sour cream mixture, beating well after each addition.
Pour the mixture into your greased 10″ pan and bake at 180 for 25-30 minutes or until a knife is removed cleanly.
Lavender Shortbread - This recipe can be found here along with some other equally delicious recipes. These are just a few of my favourite recipes, but there are countless recipes you can try and half the fun is the trial and error stage, or if you are like me licking the spoon is the ultimate treat!