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Lavender Recipes

Beverages | Salads | Breads | Savoury Dishes | For the Sweet Tooth | Herbes de Provence

Cooking with Lavender

Since lavender is closely related to rosemary, sage, thyme and mint, you can use this traditional herb to add an 'exotic' flavour to many of your sweet and savoury dishes! Imagine foccacia bread sprinkled with lavender, lavender cookies, lavender flavoured drinks, lavender in your salad ... that’s just the beginning!

I believe that recipes are inspirations rather than strict guidelines. The following culinary inspirations will hopefully help you in creating unique culinary lavender masterpieces that will WOW! your family and friends.

Home-Made Summer Lemonade

• 6 cups water
• 1 1/2 cups sugar
• 1/4 cup dried lavender or 1/3 cup fresh lavender flowers
• 1 tablespoon grated lemon zest (use organic lemons)
• 1 cup (ca. 4-5 lemons) fresh-squeezed lemon juice
• 2 cups of carbonated spring water
• lemon slices for decoration
• fresh mint leaves or lavender flowers as garnish

In a saucepan, combine 2 cups water, sugar, lavender and lemon zest. Bring to boil over high heat. Reduce heat to low and simmer, stirring until sugar dissolves. Remove pan from heat and let syrup stand for 10 min. Strain and discard lavender.

In a large pitcher, stir syrup, lemon juice and the remaining 4 cups of water together. Add 2 cups of carbonated spring water just before serving.
Serve over ice with lemon slices and garnish with some fresh mint leaves or lavender flowers.

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Fresh Herb Garden Salad

Prepare 6 cups of geen lettuce - a mixture of organic lettuce is the best choice. Sprinkle with the combination of the following fresh herbs: chives, thyme, lemon balm, coriander, parsley, dill, basil, and culinary lavender.

Sprinkle lightly with sea salt and fresh ground pepper. Toss with olive oil - plain or herb infused. Add fresh lemon juice to taste - top with shaved parmesan and baby tomatoes if desired.

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Lavender Focaccia

• 1 lb Pizza dough
• 1/2 tablespoon sea salt
• 1 garlic clove, crushed
• 1 tablespoon dried organic lavender blooms
• sprinkle of dried rosemary and/or basil and/or thyme
• 1/4 cup olive oil
• As garnish - your choice of: black or green olives, baby tomatoes, feta or goat cheese

Preheat oven to 400˚F. Shape room-temperature dough into big circular disk (or oval). Place disk on a large greased baking sheet & cover to rest/rise for 20min.
Combine oil, salt, lavender, herbs & garlic in a bowl—mix well.
Press dough with fingers to make indentations. Spread oil mixture evenly on dough—adding more oil if necessary.
Garnish.
Bake 10-12 min or until crust is golden.
Serve fresh—straight out of the oven!

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Creamy Lavender Chicken

• 4 boneless chicken breasts - cut to strips
• sour cream or natural yoghurt
• 2 tablespoons of olive oil
• 2 spring onions finely chopped
• 1/4 cup of white wine
• pinch of thyme
• pinch of culinary lavender
• 1/2 cup chicken broth

Add olive oil to a heated wok pan. Saute the spring onions. Add wine, chicken broth, thyme and lavender to pan and cook for 2 minutes, reduce heat and add chicken to wok. Cook thoroughly. Before serving add a touch of sour cream or natural yoghurt. Serve with rice or pasta.

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Lavender Pork Chops on a Grill

• 4 pork chops
• 1 teaspoon of sea salt
• 1 teaspoon of freshly ground pepper
• 1/2 teaspoon dried culinary lavender
• 1 teaspoon of dried thyme
• 1/2 teaspoon dried rosemary
• 2 tablespoons olive oil

To make the marinade: in a small bowl, combine salt, pepper, lavender, thyme, rosemary, and olive oil; rub mixture onto the pork chops. Cover the pork chops and marinate for 1 to 2 hours at room temperature.

Preheat barbecue grill. Place pork chops onto hot grill. Cover barbecue with lid, and grill 4 to 5 minutes; turn and grill an additional 3 to 4 minutes. Remove from barbecue and serve.

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Lavender Coconut Macaroons

Makes ca. 60-80 Macaroons

• 3 egg whites
• 210 g icing sugar
• Zest from ¼ of organic lemon
• 1 tablespoon of fresh lemon juice
• 1 teaspoon Organic Culinary Lavender
• 250 g unsweetened coconut flakes
• 100 g of good quality chocolate to decorate the cookies with

With a hand mixer beat egg whites until they are quite stiff.
Little by little add the icing sugar - continue to mix while adding icing sugar. Do not add icing sugar all at the same time as it will deflate the fluffy egg whites. Towards the end add the lemon juice.
Stop mixing. With a spatula add the Organic Culinary Lavender and the coconut – carefully stir the ingredients together.

Bake @ 335 °F for 13-15 minutes (you’re not really baking just ‘drying’ the Macaroons) – pull them out of the oven while still white. Melted chocolate can be drizzled over the Macaroons for an extra touch.

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Lavender High-Tea Cookies

• 300 g all-purpose flour
• 150 g sugar
• 1 packet of vanilla sugar
• lemon zest from 1 organic lemon
• 1 egg
• 200 g butter
• 1 tablespoon dried culinary lavender
• icing sugar to garnish
• extra flour when rolling dough

In a mortar, crush lavender flowers with pestle. In a bowl, mix together flour, sugar and vanilla sugar. Add lemon zest, egg, lavender and butter. Mix until combined. Refrigerate for 1 hour until dough is firm.

Preheat oven to 350°F. Remove dough from refrigerator. On a lightly floured surface, roll dough to 1/3 inch in thickness. Cut with cookie cutters and place onto baking sheet. Bake ca. 12 min or until cookies are lightly brown around the edges. Cool on wire racks. Sprinkle with icing sugar to garnish. Store in air-tight container.

Variation: Place 1/2 of cut-out cookies on baking sheet, spread a touch of jam (apricot is delicious) on each. Cut out a little hole in the middle of the other 1/2 of cookies and stack on top of the marmelade-covered cookies. Bake as specified above - sprinkle with icing sugar.

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Herbes de Provence

This mixture is used in French cuisine to season soups, stews, vegetables, salads and meats.

• 1 tablespoon dried culinary lavender
• 3 tablespoons dried marjoram
• 1 tablespoon dried rosemary
• 3 tablespoons dried thyme
• 1 teaspoon dried sage
• 3 tablespoons dried savory
• 1/2 teaspoon fennel seeds
• 1 teaspoon dried basil
• 1 teaspoon dried oregano

Combine all ingredients. Mix well and spoon into jart. Keep in dry dark place. Makes a lovely gift!

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