Lavender 10g

Lavender is a key ingredient of “Herbs de Provence” with marjoram, rosemary, thyme, and oregano capturing the sweet floral and savoury herbal flavours representative of southern France. It is used to flavour soups, stews, ragouts, quiches, salad dressings and sauces.

Use lavender sugar for a floral flavour with panna cottas, rice puddings and ice cream mixes, pavlovas, meringues, homemade marshmallows, or whipped cream. Simply blend 5 tbsp icing sugar with 1 tbsp lavender buds and sift.

Lavender Beignets – Makes 80 (bite sized) 

Combine ¾ cup warm water, 1 tspn dried yeast and ¼ cup sugar, leave for 10 minutes until foamy. Combine 1 egg (beaten), 1 vanilla bean (scraped seeds), and 3/4 cup butter milk. At low speed add 1 3/4 cups plain flour, 1/2 tspn salt and the yeast mixture and mix until smooth. Add 3 tbsp softened butter, 1 3/4 cups flour (extra) and mix until smooth. Refrigerate (covered) for 2 hours. Roll dough on a floured surface to 3mm thickness, cut into 2cm squares. Fry in vegetable oil until golden and drain on paper towels. Dust with lavender icing sugar (see above).