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Home » Nutrition

3 lavender recipes

Submitted by on Monday, 9 August 2010 Loading Add to favourites  One Comment

dried lavender flowers for use in recipesOne of mine and Little Miss Green’s favourite garden delights is lavender.

We both adore the smell, the pretty flowers and the fact our furry friends the bees can’t get enough of it either!

Recently I’ve been bringing lavender into the kitchen to add to recipes. Here are three favourites.

Apricot and lavender compote

ingredients

12 oz ripe apricots
2 oz caster sugar
1/8 tsp dried lavender flowers

Method

Cut apricots in half, remove the stones and place in a saucepan with the sugar, lavender and 150ml water.
Bring to the boil then simmer gently for 10 minutes until the fruit has softened.
Cool, pour into a bowl and refrigerate.
Use your compote with natural yogurt, with breakfast cereal, with vanilla ice cream or on buttered scones.

Lavender biscuits

Ingredients

4 oz butter
2 oz sugar
6 oz plain flour
1 tbsp dried lavender

Method

Preheat oven to 170
Cream together the butter and sugar until light and fluffy
Add the flour and lavender and mix into a dough
Roll out and cut into desired biscuit shapes with a cutter (Makes about 20 with a 1 1/2″ round cutter)
Put on a lightly greased baking sheet and bake for 10 minutes until golden

Lavender marinade

Use this marinate for meat, tofu or vegetable kebabs

Ingredients

2 tsp coriander seed
2 tsp dried lavender heads
2 tbsp honey
salt and pepper to taste

Method

Rub the marinade over meat, tofu or vegetables.
Cover, put in the fridge and refrigerate overnight
Cook your product as usual, the following day.

What about you – have you ever eaten lavender? Do you have a favourite recipe to share?

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One Comment »

  • What kind of taste does it give? I’ve never actually given thought to actually using lavender in cooking – while I do make use of the plant in designs, to also use it for cooking gives me some very interesting ideas for future design proposals!

    I must particularly admit that the thought of lavender marinade is particularly interesting – and I shall try it as soon as I can!