what can I use the flowers for. I have made a few lavender bags to keep the moths away but what else could I do?
Try this its great:
1 leg of lamb - 1.75kg/4lb - remove the bone by butterfly method - ask the butcher!!1 large onion, finely chopped3 tbsp of fresh lavender flowers - keep the stems2 tbsp balsamic vinegar1 tbsp perry vinegar (or use cider if perry is not available.)2 tbsp olive oil1 tbsp lemon juice1 tsp dark brown muscovado sugarsalt and black pepperGarlic2-3 bulbs green, new seasons garlicolive oil to sprinklesprigs of fresh thyme
Method1. Flatten the lamb by pressing on it and place in a large dish.2. Sprinkle over the onion and the lavender flowers.3. Mix together the balsamic vinegar, perry vinegar, olive oil, lemon juice and sugar. Season with the salt and pepper and pour over the lamb.4. Leave to marinate for 1 hour, turning frequently to ensure an even coating.5. Dampen the left over lavender stalks and scatter over a cool area of the grill.6. Remove the lamb from the marinade and place on a medium-hot BBQ and cook for 30 - 35 minutes, turning occasionally and basting with the reserved marinade.7. For the garlic, take a bulb of new season, green garlic and shake over some olive oil. Add a couple of sprigs of fresh thyme and then wrap loosely in some tin foil. Leave over the warm part of the barbecue for 30 minutes or until soft. Remove and eat at will !enjoy!!
this is simple:
To make lavender sugar for tea or baking, blend in a food processor 2 tablespoons dried lavender flowers (always making sure they have not been sprayed with insecticides) with 1 cup sugar. Store in airtight container.
use in cakes
Try thses yummy:
Lavender Drop Cookies 2 1/2 doz.
Cream together butter and sugar. Add egg and lavender. Mix well. Add flour, salt and baking soda and mix well. Add zest and mint. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 375 degrees for about 10 minutes.
here's one for next summer!
1 cup sugar2 cups water 1 tablespoon lavender flowers
2 1/2 tablespoons freshly squeezed lemon juice2 tablespoons vodka
In a medium saucepan over medium heat, combine sugar and water until the sugar dissolves. Add the lavender flowers; stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand approximately 10 minutes.
Place a fine strainer over a large bowl and pour syrup mixture through (straining out the lavender flowers). Add lemon juice and vodka to the strained syrup mixture; stir until thoroughly blended.
NOTE: The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn't affect the taste.
Adding too much lavender to your recipe can be like eating perfume and will make your dish bitter. Because of the strong flavor of lavender, the secret is that a little goes a long way.