2 chicken breasts
300ml chicken stock
10 drops Lavender essence or 1tsp Lavender flowers
1 shallot, finely chopped
2 level teaspoons plain flour
3 tablespoons double cream
salt and pepper
1 tablespoon fresh lemon juice
fresh lavender flowers to garnish
Place the stock and Lavender essence in a saucepan and bring to boil. Add the chicken breasts and return to boil and poach for 12-14 minutes untill chicken is cooked through. Remove the chicken toa dish and keep warm while making the sauce/. Pour the stock into jug.
Melt the butter in the pan and soften the shallot for 3 minutes. Sprinkle on the flour and stir to mix.
Gradually add the stock and stire while bringing to the boil. Simmer for 5 minutes then add the cream, salt and pepper. Simmer for a few minutes . Add the lemon juice and season to taste.
Pour the sauce over the chicken and serve with newpotatoes and perhaps mange tout or sugar snap peas.
4 egge yolks
1/2 pint (250ml) milk
1/2 pint (250ml double cream
100g sugar or caster sugar
0.5ml Lavender essence (15 drops)
Brng the milk slowly to boiling point in a saucepan.
Separately, mix together the egg yolks and sugar until thick.
Pour into into this the hot milk, whilst continously stirring. Then pour the mixture back into the saucepan , stirring until the custard thickens - do not boil or it will curdle. When you see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool.
When the custard base is cold, stir in the cream and Lavender essence. Transfer the mixture into an ice cream maker and freeze according to the machine instructions.
Cream margarine and sugar together in a bowl.
Gradually add lightly whisked eggs with a little flour,add essence and fold in rest of the flour.Place mixture in a deep 6” or 7” cake or 2lb loaf tin.Bake in a moderate oven – gas mark 3-4 (175c) for 1¼ hrs.
For an iced topping2 Heaped tablespoons of icing sugarAdd 8 drops of Whitstable Lavender Food Essence Oil and a little hot water,Mix and pour over cake when cooled.
(makes 36 biscuits)
Set oven to gas mark 2 (150c)Grease baking sheets or trays,Cream margarine and sugar together in a bowl,Mix in the oats and sift the flour and bicarb of soda together into the mixture and mix thoroughlyAdd the Whitstable Lavender Essence Oil and sufficient milk to form the mixture into a stiffish doughTurn out on to a floured surfaceRoll out the dough thinly and cut into rounds with a 2” cutterPut on to the greased baking sheets or traysBake for approximately 20 minutes or until golden brownTransfer to a wire rack to cool
In a large bowl, cream butter, add icing sugar, lemon juice and zest. Mix 3 cups of the flour with the Lavender food oil and cornstarch.
Beat the ingredients into the creamed mixture a third time. Turn out the dough onto a clean surface and knead in the rest of the flour until soft and smooth.
Line a 9" x 13" metal cake pan with silver foil with enough to hang an inch over the ends. Press dough evenly into pan. Prick all over with a fork. Chill before baking approximately 30 minutes.
Bake at 300degrees F for 40 minutes or until pale gold. While warm, cut into 24 bars. Cool.
*Optional: Before removing from the pan, melt 2-3 oz. white chocolate with 1 tsp. vegetable oil over hot water (double boiler style). The oil thins it to drizzle over the bars.
100g unsalted butter, softened
50g Caster sugar
50g plain flour
50g corn flour or rice flour grated rind if one lemon
10drops Lavender essence
pinch of dried or fresh lavender flowers
a little sugar to sprinkle before baking
Beat the butter and sugar and Lavende essence with a electric whisk until soft and creamy. Work in the flours, lemon rind and dried or fresh Lavender flowers.
Press the mixture into a round 20cm/8 inch loose based cake tin and sprinkle with a little sugar.
Bake at 160C/gas mark 3 for 30-35 minutes until light golden. Marke the cake into 12 wedges and then leave to cool in the tin. Remove very carefully and serve with Lavender Ice Cream.
50g unsalted butter
1/2 tsp Lavender heads, finely crushed
115g digestive biscuits, crushed
4tbsp caster sugar
250g good quality cream cheese
250ml thick-set yogurt
175ml double cream
a few drops of culinary Lavender essence
For the strawberries -
125g caster sugar
6 kaffir lime leaves, torn
zest and juice of 2 limes
225g strawberries, hulled and halved.
Melt the butter in a pan, add the Lavender flowers and remove from the heat, stir in crushed biscuits and half the sugar and mix together. While still warm, press the biscuit into the base of a flan ring. Refrigerate for an hour to set.
In a bowl, beat the cream cheese, remaining sugar and yogurt until smooth and add a couple of drops of culinary lavender essence. In another bowl , whip the double cream until half whipped and just holding shape, then gently fold into the yogurt mixture until amalgamated.
Spread the mixture over the biscuit base and smooth over with a palate knife . Return to the fridge for an hour or until ready to serve.
For the strawberries, bring the sugar and 150ml water to the boil slowly while stirring. Ad the kaffir leaves, if using, boil for 2 minutes to form a light lime syrup. Add the lime zest , juice and kaffir leaves. Put the strawberries in a bowl;pour the hot lime syrup over, leave to cool. Cut the cheesecake into wedges, garnish with the strawberries and sauce and serve.
When roasting a topside of beef, make a Lavender and Coriander crust to infuse the beef with flavour:-
Take 2 tsp Coriander seed and crush with 2tsp Lavender flower heads. Mix with 2 tbsp Lavender Honey, salt and pepper. Rub the mixture into the top of the beef and roast in the normal way.
Lavender Marinades for BBQ Meats
Mix 4 tbsp olive oil with 3 drops lavender food oil, one crushed garlic clove and salt & pepper. Brush on lamb, beef or chicken before cooking on the BBQ and add rosemary stems to prawn kebabs.
Use the same rosemary/lavender marinade for roasting vegetables or potatoes. Par boil medium sized potatoes with skins for 5 minutes, cut in half, brush with the marinade and roast on the BBQ (or in the oven) until cooked through.
Mix 4 tbsp olive oil (plus an optional 2 tbsp lavender honey) with 2 drops Lavender food Oil, the juice of half a lemon, salt & pepper. Brush on chicken before cooking on the BBQ.
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The shop at 7a High Street Whitstable, Kent, England is usually open 7 days a week between 10am till 5pm and on most UK Bank Holidays.
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