Welcome to another blooming lovely Monday. Last week I wrote a little about lavender and today I will add more about this fragrant bloom.
As well as it’s uses for keeping ghosts away, as a fragrance and for skin products lavender can be used in cooking. If you do use lavender this way make sure you pick it from places least likely to be polluted or exposed to any kind of garden chemical.
Lavender flowers can be used to flavor jams, or as crystallized flowers for
decoration. A perfect lavender flower on white icing is a very dramatic color combination.
You can add a few leaves to soups and stews and the lavender will give them a
spiciness. Always use lavender sparingly as a culinary herb, both the
flower and leaves have a hot flavor.
Lavender vinegar: Fill a screw-topped 1 pint bottle almost to the brimwith white vinegar and add six heads of lavender. Leave on a sunny
windowsill for at least 2 weeks. Use this sweetly scented vinegar for
salads dressings and savoury dishes.
Here is a delicious recipe for Lavender ice cream. A real summer time treat.
4 egg yolks
3 oz of white sugar
6 fluid ounce of full-cream milk
6 fresh lavender flower heads
6 oz of whipping or double cream
Whisk the egg yolk and sugar together until light and foaming.
Gently heat the milk in a pan with the lavenders flowers. Bring to the boil and then strain into the egg mixture.
Return to the pan to the stove and cook on a very low heat, stirring constantly until it is slightly thickened and will coat the back of a spoon. Do not let it boil.
Pour the mixture into a bowl and refrigerate until it is completely cold.
Whip the cream until it begins to form peaks and fold it gently into the cold mixture.
Process in an ice-cream maker or freeze in a container in the freezer.
Serve with thin crisp biscuits.
Do let me know if you enjoy the ice-cream if you try this recipe.
Thanks for reading.
Image attribution https://upload.wikimedia.org/wikipedia/commons/a/ad/Lavender.JPG By Off2riorob (Own work) [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons