Misc: Lavender doesn't work terribly well in cooking - things taste a by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Misc >> Lavender doesn't work terribly well in cooking - things taste a


	Lavender doesn't work terribly well in cooking - things taste a

		bit like scented soap. Here are a couple of recipes that are OK They won't use up your lavender crop though...best use that in a muslin bag in your linen cupboard to scent the linen, or make a traditional lavender dolly (like a corn dolly, but with lavender) Lavender honey Put 6 - 12 heads of lavender in a 1lb jar of runny honey (use a cheap mixed flower honey. Single flower varieties can be too dominant). Let it stand for a week or more... Corn fritters Kernels cut off 4 heads of corn (or use a tin - drain them well) 1 rounded teaspoon salt 1/4 cup milk 2 tablespoons all-purpose flour 2 egg whites 1/2 cup good vegetable oil or melted butter Put the corn kernels into a bowl, add the salt, sifted flour and the milk. Let stand for 15 mins. Beat the egg whites with a pinch of salt and fold into the batter. Heat the oil in a frying pan - should be 1/2 in deep. Drop spoonfuls into the hot oil and fry till golden brown, turning once. Warm the honey (1 min in the microwave) if its not runny enough and spoon over the corn fritters. Great with bacon... Lavender Honey ice cream 1 cup milk 4 oz lavender honey 2 egg yolks 1/2 cup heavy cream Bring the milk to a boil, and add the honey. Stir and bring back to the boil. Meanwhile whisk the egg yolks in a bowl for 1 minute, add the cream, whisking until mixed. Add the boiling milk-honey mixture and whisk vigourously (you can do the last two steps in a food processor) Color it with a very little food coloring, or blueberry juice, if you must. Strain into an electric ice-cream maker, and churn and freeze until the mixture sets. Alternatively (and not as good a texture) freeze in a shallow plastic container, taking out and whisking well when half frozen. Things to serve it with: Almond tuile Red summer fruits (and a raspberry coulis) Poached pears with chocolate sauce as a filling for profiteroles or choux pastry eclairs/choc sauce