Lavender Blueberry Compote
With its floral fragrance, this fruity, Summer-y Lavender Blueberry Compote will enhance all your treats from morning pancakes or yoghurt to your ice cream desserts! Happy Saturday!
Ingredients (makes about a cup):
a cup frozen blueberries
1/2 heaped tablespoon fragrant honey (like Lavender or Summer Flowers)
2 teaspoons Lavender Sugar
Place frozen blueberries in a small saucepan. Heat over a medium flame, until thawed and softened, a few minutes. Stir in Summer Flowers Honey and Lavender Sugar, and bring to a slow boil.
Increase heat to high, and boil rapidly, a couple of minutes until mixture just, very slightly thickens.
Serve Lavender Blueberry Compote warm or cold on top of thick yoghurt, Crêpes, Pancakes or Ice Cream.
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Quick Bread - Blackberry-Thyme Scones Recipe
These mildly sweet blackberry-thyme scones bake up in under an hour and are topped with fresh blackberries and thyme leaves.
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Lemon Dessert - Lavender Lemon Bars
These baked bars are a great example of how well lavender and lemon complement one another.
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Recipe for Blackberry-Thyme Scones
These mildly sweet blackberry-thyme scones bake up in under an hour and are topped with fresh blackberries and thyme leaves.
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Lavender Lemon Bars
Lavender and lemon work well together and these baked bars are a great example of their partnership. 1/2 teaspoon dried lavender buds, 1/2 cup butter softened, 1/2 teaspoon lemon extract, 1 dash salt, 1/4 cup all-purpose flour, 1/4 cup virgin coconut oil softened, 1/4 cup confectioners' sugar for dusting, 4 eggs beaten, 1/2 cup lemon juice, 2 cups white sugar, 2 cups all-purpose flour, 2 teaspoons dried lavender buds
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Coconut Lavender Tartlets Recipe
Ingredients:
For the Tart Shells:
1 1/4 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
1-2 tablespoons ice water
For the Coconut Custard:
1 cup coconut milk
1/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 teaspoon lavender extract (or a few fresh lavender buds, finely crushed)
For the Whipped Coconut Cream:
1 can (14 ounces) coconut cream, chilled overnight
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
For Garnish:
Toasted coconut flakes
Lavender buds
Powdered sugar for dusting
Instructions:
Make the Tart Shells:
In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.
Add the cold butter and pulse until the mixture resembles coarse crumbs.
Add ice water 1 tablespoon at a time, pulsing until the dough starts to come together.
Press the dough into tartlet molds and prick the bottom with a fork.
Chill for 30 minutes, then bake at 350°F (175°C) for 20 minutes or until golden. Let cool completely.
Prepare the Coconut Custard:
Whisk together sugar and cornstarch in a saucepan.
Gradually whisk in coconut milk, ensuring no lumps form.
Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil.
Remove from heat and stir in vanilla and lavender extracts. Allow to cool slightly before pouring into the cooled tart shells. Chill until set.
Make the Whipped Coconut Cream:
Scoop out the solidified coconut cream from the chilled can, leaving any liquid behind.
Whip the coconut cream with powdered sugar and vanilla extract until soft peaks form.
Assemble the Tartlets:
Once the custard is set, spoon or pipe the whipped coconut cream onto each tartlet.
Garnish with toasted coconut flakes, lavender buds, and a dusting of powdered sugar.
Serve:
Allow the tartlets to sit at room temperature for a few minutes before serving for the best flavor and texture.
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Lavender Strawberries
These deliciously fragrant Lavender Strawberries, which also double as an excellent digestif, are a celebration of my Summer garden, and feels like a gift, thanking me for all the hard --albeit always uplifting-- work and joyous pottering! Happy Monday!
Ingredients (serves 1):
4 ripe Garden Strawberries (mine are delightfully sweet and juicy 'Elvira' strawberries)
a teaspoon Lavender Sugar
a tablespoon Lavender Liqueur
Rinse Strawberries and pat them dry. Halve them, and place Strawberry halves in serving cup.
Sprinkle with Lavender Sugar, and drizzle generously with Lavender Liqueur.
Enjoy Lavender Strawberries immediately; in the sunshine, if you can.
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