Lavender Design + Cuisine: 2017

Friday, December 1, 2017

Cranberry, Rose petal, Cardamom and Orange Chutney Recipe!

Cranberry Rose Petal Cardamom Chutney

Christmas in a Jar!

Delicious holiday-inspired recipe: Cranberry Rose Petal Cardamom Chutney!

This sweet and tangy chutney is easy to make, very delicious and makes a great holiday present too (Christmas in a Jar!). You can enjoy this delicious chutney with roasted root vegetables medley, on brie with baguette, on yogurt and on chocolate gelato too!

Ingredients:

2 Cups organic fresh cranberries

1 Cup fresh orange juice

1/2 Cup chopped candied orange peel

1 Tsp. Rose Petals

1 Tsp. Crushed cardamom pods

1/2 Sugar

Instructions:

Combine all ingredients in a pot and let is simmer for 30-45 minutes over low heat. Stair a few times very gently so that cranberries will remain uncrushed! Remove from the stove and chill overnight before serving and packaging as presents!

Enjoy & Happy Holidays.

Chef Ellie Lavender

Vegan Mediterranean Personal Chef

Culinary & Wine Pairing Instructor
Lavender Design + Cuisine

Join my network on Facebook & Instagram to receive recipes and information

on upcoming workshops, chocolates, culinary & wine pairing classes, and special events!

Monday, November 27, 2017

Chocolate Almond Lavender Cookies Recipe!

Greetings Chocolate and Cookie Lovers!

Celebrate the holiday season and warm up your kitchen by baking Chocolate Almond Lavender Cookies. These lovely bitter-sweet cookies are super yummy, easy to make and they make a great holiday gift too!

Ingredients: (Makes 30 cookies)

1 Stick sweet butter melted and cooled at the room temperature (vegan version use Earth Balance butter)

1/2 almond milk room temperature

1/3 Cup sugar

1/2 Cup cocoa powder (unsweetened)

1 1/2 Cups spelt pastry flour

1 Cup lightly toasted almond slivers

1 Tsp. organic culinary lavender buds

Directions:

1. In a food processor mix almond milk, melted butter and sugar. Let it stand for about 10 minutes for the sugar to dissolve, then pulse a few more times.

2. In a bowl mix flour, lavender buds and cocoa powder. Then, gradually add to the mixture in the food processor and pulse a few times, until they form a coarse mixture. Do not over mix because it makes the dough tough and cookies will come out dense.
3. Add almonds and pulse 4 times.

4. Empty the mixture on a lightly floured surface (kitchen counter works just fine, not the titled kitchen counter though, it has to be a flat surface).

5. Gather up the dough and knead 2 or 3 times. Next, flatten the dough into a disk, wrap in plastic and refrigerate for 30 minutes.

6. Preheat oven to 375 °F.

7. Take out the cookie dough from the fridge and roll it out on a lightly floured flat surface (1/2 inch thick), cut out cookies with a 2 inch round mold and place them on a cookie sheet (cover cookie sheet with parchment paper 1^st). You can also sprinkle a tiny amount of sea salt, this is optional, but I do that because it makes these cookies even more decadent!

8. Bake for 12-15 minutes.

9. Remove cookies to a cooling rack and let it cool for an hour before eating, serving or packaging.

Happy Baking!

Chef Ellie Lavender

Vegan Mediterranean Personal Chef

Culinary & Wine Pairing Instructor

Lavender Design + Cuisine

Join my network on Facebook & Instagram to receive recipes and information

on upcoming chocolate, culinary & wine pairing classes, and special events!

Thursday, November 9, 2017

Lemon-Dill Hummus Recipe!

Pic. 1

Pic. 2

Pic. 3

Lemon-Dill Hummus Recipe!

The beauty of making hummus at home is that you can play around with the Ingredients of your liking. I use a varieties of beans and fresh herbs when making hummus! This is my white kidney beans, lemon-dill hummus, which can be enjoyed with pita bread, wholegrain crackers and even as spread on sandwich breads.

Ingredients (serving size 6):

1 Can white kidney beans (AKA Fagioli Cannellini bean), drained and rinsed.

1/4 Tsp. sea salt

1 Garlic clove pealed and roughly chopped

1/4 Cup Olive oil

2 Tbsp. freshly squeezed lemon juice

1 Tsp. lemon zest

1/2 Cup roughly chopped fresh dill

1 Tsp. small capers

1/2 Tsp. ground Cumin

A few dill sprigs for garnish

Directions:

1. In a food processor add all the ingredients and process until the mixture is creamy, pic. 3.

2. Place the hummus in a bowl, drizzle some olive oil, and garnish with lemon rind, capers and dill, pic. 2

3. Toast pita bread lightly, place a spoon full of hummus on it and garnish lemon rind, capers and dill, pic. 1

Enjoy!

Chef Ellie Lavender

Vegan Mediterranean Personal Chef

Culinary & Wine Pairing Instructor

Lavender Design + Cuisine

Join my network on Facebook & Instagram to receive recipes and information

on upcoming workshops, chocolates, culinary & wine pairing classes, and special events!

Wednesday, September 6, 2017

Moroccan Rainbow Carrots, Golden Beets and Parsnips Recipe!

Moroccan Rainbow Carrots, Golden Beets and Parsnips Recipe!

Organic Roasted Rainbow Carrots, Golden Beets and Parsnips (great substitutes for potatoes) are full of flavors, delicious, nutritious and simply divine.

This beautiful and colorful dish infused with za'atar Moroccan spice is very easy to make, wonderful by itself or with mixed greens. It's even more delightful with a glass of red wine.

Ingredients (serving size 4-6):
1 pound rainbow carrots

1 Pound parsnips
1/2 Pound golden beets
1 Tsp. Moroccan spice Zaatar (Cost Plus sells it)
1/2 Tsp. sea salt

1/2 Cup olive oil

Instruction:

1. Preheat oven to 425 degrees F. (the high temperature ensures that the veggies will cook quickly, stay crispy outside and tender inside).
2. Peel carrots, beets and parsnips. Wash and damp dry to remove moisture. Cut into 2 inch strips.
3. In a bowl mix veggies with sea salt, lemon juice, Zaatar spice and olive oil until lightly coated.
4. Spread the veggies evenly on a cookie sheet and bake for about 20-25 minutes.
5. Remove from the oven and let it cool for 5 minutes before serving.

Enjoy!

Chef Ellie Lavender

Vegan Mediterranean Personal Chef

Culinary & Wine Pairing Instructor
Lavender Design + Cuisine

Join my network on Facebook & Instagram to receive recipes and information

on upcoming workshops, chocolates, culinary & wine pairing classes, and special events!