Menu
Cart 0

Recipes

Lovely Lavender and Orange Bread Pudding

Posted by Melinda Fick on

Lovely Lavender and Orange Bread Pudding

A lovely winter pudding. Also excellent in Summer... and Spring... and Autumn... You will need: 10 slices of bread; crust removed Egg Mixture4 extra large egg50 ml sugar625 ml milk10 ml lavender culinary herbs5 ml vanilla essence Filling125 ml sugar37 ml corn starch2 ml salt250 ml orange juice250 ml water5 ml lemon zest15 ml butter Preheat the oven to 180°C and grease or spray an ovenproof dish. Cut the bread slices into quarters and arrange them in the dish. Beat the eggs and sugar together. Add the milk, lavender and vanilla and pour about ¾ of the mixture over the...

Read more →

Lavender Roast Potatoes

Posted by Melinda Fick on

Lavender Roast Potatoes

A fresh take on a simple roast potato recipe that will bring sunshine to your table! Ingredients4 large potatoes (about 1kg)2 tbsp (30 ml) Olive Oil20 ml Lavender Cooking HerbsSalt and Pepper to taste MethodPreheat the oven to 180 degrees Celsius.Wash and cut the potatoes into wedges, but leave the skin on.Toss them in the olive oil and once they are coated with the olive oil, add the lavender and salt & pepper.Spread out into a single layer in a roasting pan and roast in the oven for about 30 minutes.Stir them after about 15 minutes to ensure they brown...

Read more →

Lavender Marinade for Chicken, Lamb or Beef

Posted by Melinda Fick on

Lavender Marinade for Chicken, Lamb or Beef

An easy, unique marinade to get the tongues wagging (once they've stopped smacking)!You can prepare this beforehand, to save time, and store in your fridge until needed. Ingredients: (Sufficient for 1 roast chicken) 4 tablespoons (60 ml) olive oil 2 tablespoons (30 ml) lavender-infused honey (see how to make this here.)½ a teaspoon (2 ml) crushed lavender cooking herbs1 clove of garlic (crushed)juice from half a lemonsalt and pepper to taste Mix all the ingredients together and brush over the desired meat. Marinate the meat for a minimum of 2 hours, but for best results, allow it to marinate overnight...

Read more →

Lavender-Infused Honey

Posted by Melinda Fick on

Lavender-Infused Honey

Use this lovely, enhanced honey on toast, scones, pancakes or to sweeten tea or coffee. Also use this in meat marinades or in a baste for roast chicken or pork. 250ml (1 cup) honey15ml (1 tablespoon) lavender culinary herbs Warm the honey in a saucepan over low heat.Add the lavender herbs and continue stirring for a short while.Remove from the stove, cover and let it stand at room temperature for at least 24 hours.(You may even want to let it steep for a week to allow for a more pronounced flavour.)Warm the honey again, until it is free-flowing and pour...

Read more →

Lavender Honey Butter

Posted by Melinda Fick on

Lavender Honey Butter

A versatile and, some would say, addictive butter to use on scones (or whatever you'd like) or in a marinade for chicken or lamb. 110g (125ml) salted butter, softened 1 tablespoon (15ml) honey 1 tsp (5ml) lavender cooking herbs Orange zest to taste (optional... or maybe essential?) Mix all the ingredients together and leave in your fridge overnight. This will allow the flavours to blend and develop. If stored in an airtight container, your butter will keep for weeks. It also freezes well.

Read more →