| Apricot and Lavender Brown Butter Tea Cakes |
[21 Aug 2009|06:48pm] |
When I saw this recipe on Tartelette, I knew I had to make these tea cakes. I had greenmarket apricots waiting to get eaten, and lavender, and anything with a stick of butter, browned, has to be good, right?
These tea cakes are gluten-free, and the powdered sugar and rice flour mean they are light and fluffy, while the ground almonds give them body and everything else gives them amazing flavor. They are also really easy to make, even without an electric mixer, and don't spend too long in the oven -- mine ended up baking for about 23 minutes, which isn't so bad, even on a hot summer day.
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(1 petal means love?)
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[02 Apr 2009|02:18pm] |
 Join  pastellfarben if you like cute and light colors & don´t forget to tell your friends about it ;D  yummy_skacake is the moderator, i am the co-mod. Join to see the entries!
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(means love?)
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| Flower Sugar |
[07 Jul 2008|02:37pm] |
- Select edible flowers grown without pesticides. Lavender and roses are good choices.
- If the flowers are small, such as lavender, leave them attached. With roses, remove the petals and discard the stem.
- Place 1 cup of sugar into a zip-top bag.
- Add flowers to sugar.
- Squeeze out the air from the bag and seal.
- Let rest for 3 to 4 days.
- Sift the sugar from the flowers.
- Store sugar in an airtight container.
- Use flower sugar as a sprinkle for cookies or a sweetener for tea.
- Makes 1 cup.
This comm needs to come back to life :(
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(3 petals means love?)
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| Pink Lavender Lemonade |
[27 Jul 2007|06:29pm] |
I found this online looking for good things to make with all the lavender we grew this year. it's really good but takes just a little bit of time and effort to make.
Pink Lavender Lemonade
Equipment needed: Medium saucepan, strainer, large pitcher
2 ½ c Water
1 ½ c Sugar
½ c Frozen or fresh, hulled strawberries (I actually used raspberries because I didn't have any and it turned out amazing!)
¼ c Fresh Lavender flowers chopped
2 ¼ c Fresh Meyer Lemon juice (I don't really know what that was so I just used reg. lemon juice and added in the sugar suggested below)
2 ½ c Water
½ c Sugar (optional) If using Meyers lemons, sugar may not be required.
Fresh Lavender flowers for garnish
In Medium saucepan, combine 2 ½ cups water, sugar and strawberries. Bring to a boil, stirring to dissolve sugar. Reduce heat. Simmer 5 minutes to extract pink from strawberries. Remove from heat. Stir in lavender. Cover and cool. Strain cooled liquid into large pitcher, gently pressing juice from berries. Add remaining 2 ½ cups water and lemon juice. Stir well. Add ½ cup more sugar, if desired. Just before serving, add ice cubes. Pour into chilled glasses. Garnish with lavender flowers. Yield: 6-8 Servings
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(4 petals means love?)
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[26 Oct 2006|08:21pm] |
I haven't made this (yet), but it sounded too good not to share
Glazed Lavender Tea Cake
CAKE:
1 cup granulated sugar
5 tablespoons butter, softened
½ teaspoon vanilla extract
1 large egg
1 large egg white
1¾ cups all-purpose flour
1 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup plain fat-free yogurt
2 tablespoons chopped lavender flowers
Cooking spray
GLAZE:
1/3 cup sifted powered sugar
1 teaspoon water
¼ teaspoon vanilla extract
1. Preheat oven to 350 F
2. To prepare cake, beat granulated sugar, butter, and ½ teaspoon vanilla at medium speed of a mixer until well blended (about 5 minutes). Add egg and egg white, 1 at a time; beat well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt; stir well. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lavender.
3. Pour the batter into an 8-inch loaf pan coated with cooking spray. Bake at 350 F for 1 hour or until a wooden pick inserted in center comes out clean.
4. To prepared glaze, combine powered sugar with remaining ingredients. Spread over hot cake. Cool in pan 20 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Yield: 10 servings (serving size: 1 slice). (it's probably more like 2-3 servings, but I've yet to test that theory)
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(2 petals means love?)
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| flower cakes |
[24 Jul 2006|10:29pm] |
mmm....delish flower cakes! geraniums, daisies and pansies - yum :)
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(means love?)
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[09 Jul 2006|12:21am] |
I am a total newbie to the art of edible flowers, but I have a question. I have the most gorgeous hibiscus growing in my garden. Hibiscus is one of the more edible flowers, yes? Can anyone give any advice on exactly what to do with it? Make a salad?
Also, this is just a plain old, run-of-the-mill hibiscus.
Are there certain types that should or should not be eaten? I've never used any sort of pesticides or anything on it.
Any and all advice would be greatly appreciated. What a wonderful community!
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(2 petals means love?)
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[02 Jul 2006|09:13pm] |
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i would love directions for rose hip jam
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| lavender scones |
[05 May 2006|09:33am] |
Lavender Scones
this delight from an email received from Recchiuti Chocolates
They’re best served slightly warm with sweet butter or with a smudge of fruit preserves.
Ingredients
1/2 C Buttermilk
1 whole Egg
1 T Granulated Sugar
2 C All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1-1/2 tsp Salt
1/4 C Unsalted Butter (very cold and cubed)
1/2 tsp Dried Lavender Buds (minced)
Procedure
Preheat oven 375°. In a large bowl, whisk the dry ingredients together. Using forks cut the cold butter into the dry ingredients until it has the consistency of coarse corn meal. In a separate bowl, whisk the buttermilk and eggs together and then add to the dry ingredients. Press the mixture into a 1-inch high round. Be careful not to knead or over-work the dough. Cut the dough into 12 wedges and place on a parchment-lined baking sheet. Bake for 25 minutes until lightly browned. Serve warm or at room temperature.
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(1 petal means love?)
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[20 Apr 2006|12:46pm] |
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I just have to say that I have so much mad love for this community.
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(1 petal means love?)
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[03 Nov 2005|09:08pm] |
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( Lilac ChickenCollapse )
( Purple Oregano Flower VinegarCollapse )
( Cornmeal DandiesCollapse )
The Ten Rules of Edible Flowers
1. Eat flowers only when your are positive they are edible.
2. Just because it is served with food does not mean a flower is edible (see Rule 1).
3. Eat only flowers that have been grown organically.
4. Do not eat flowers from florists, nurseries or garden centers (see Rule 3).
5. If you have hay fever, asthma or allergies, do not eat flowers.
6. Do not eat flowers picked from the side of the road. They are contaminated from car emissions (see Rule 3).
7. Remove pistils and stamens from flowers before eating. Eat only the petals.
8. Not all flowers are edible. Some are poisonous.
9. There are many varieties of any one flower. Flowers taste different when grown in different locations.
10. Introduce flowers into your diet the way you would new foods to a baby - one at a time in small quantities.
Taken from the Book Edilbe Flowers From Garden to Palate from http://www.recipelink.com
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(1 petal means love?)
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| Flower Wines |
[27 Sep 2005|09:55am] |
First post to the community... Hello!
And a question. I make flower wines, thus far I've made wines with orange blossom, roses, dandelions, elderflowers, gorse and coltsfoot.
Does anyone else do this? Do you have any reccomendations?
Cheers,
Cab.
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(5 petals means love?)
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happy
