Tuesday, November 27, 2018

DIY Holiday Gift: Culinary Lavender Sugar!




Unique and beautifully packaged homemade gifts are priceless! 

Now that the holiday shopping season is underway and gift-giving is on our minds, I thought it would be a great time to tell you about culinary lavender sugar, a perfect holiday gift for Lavender lovers and very easy to make. 

Organic culinary lavender is available in most health foods grocery stores, local lavender farms and herbs stores.  I love the high quality of Pelindaba Organic Culinary LavenderIt's sweet, very aromatic and adds a delightful flavor to tea, coffee, desserts, cookies and more!

Directions: Place two teaspoons of organic dried lavender flowers, or three short lavender sprigs, in the bottom of a clean glass jar. Pour over enough sugar to fill the jar and cap tightly. Leave for a few days and the sugar will have taken up the fragrance of the lavender. 

Lavender sugar can be enjoyed in tea, coffee, on fresh fruits and baking recipes, and will add a tantalizing flavor to sweet creations.

Enjoy & Happy Holidays!

Chef Ellie Lavender 
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor


Join my network on Facebook & Instagram to receive recipes and information
on upcoming chocolates, culinary & wine pairing classes, and special events!


Copyright © 2018 Lavender Design + Cuisine, All rights reserved.

Vegan & Gluten-Free Recipe: Apple Cranberry Lavender Tart




Happy Holidays!

Apples and cranberries are a delightful combination and adding organic culinary lavender makes them even more wonderful. This is a treat that will add something special to any holiday gathering.  I recently discovered substituting vegan butter with olive oil makes this tart even more delicious. 

Click here for culinary lavender tips!

Ingredients:

3 Medium apples (any kinds of sweet-tangy-crispy apples to your liking) washed, peeled & cut into 1/2 inch cubes.   
1/2 Cup fresh cranberries
1/2 Tsp. Meyer lemon zest
1/4 Cup honey
1 /2 Tsp. organic culinary lavender flowers
1 Cup toasted slivered almonds
1 1/2 Cup instant oats 
1/3 Cup olive oil

Directions: 

1. Preheat oven to 375 F
2. Sauté apples with olive oil (1 1/2 Tbsp.) on medium heat for 5 minutes, add cranberries, honey and Meyer lemon zest. Stir gently and put the mixture aside.
3. Process half of the almond in a food processor until coarsely chopped, add oats, and process for few more minutes, transfer to a bowl, add the rest of olive oil and mix them with hands.
4. Brush sides and bottom of the tart pan (9 inches tart pan with removable bottom) with olive oil (so the crust doesn't stick once baked), then pour the mixture and press it down to firm.
5. Spread the apples and cranberry mixture over the tart dough, sprinkle the rest of the almonds and a few lavender flowers.
6. Bake for 30 minutes. Remove from oven and place on a wire rack, drizzle a touch of honey over it and let it cool for 30 minutes before serving.

Enjoy it with a glass of wine, a cup of tea, coffee, a scoop of vanilla gelato or just by itself.

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

Copyright © 2018 Lavender Design + Cuisine, All rights reserved.

Monday, November 26, 2018

Savory Beetroot Walnut Spread Recipe!













This beautiful and colorful vegan spread is delicious, highly nutritious and very easy to make. It's wonderful with baguette, wholegrain crackers, pita chips and veggies, too. You also can enjoy it as a spread on sandwiches or flatbread and more (just let your culinary imagination run wild)! 

It makes a unique homemade holiday gift too (Christmas in a Jar)!  

Ingredients (serving size 8):

4 medium red beetroots
1/2 cup walnuts (or a can of Italian butter beans)
1/4 cup pistachios
1/4 cup olive oil
1/5 tsp. sea salt
1 tbsp. Meyer lemon rinds
1/4 cup fresh Meyer lemon juice
Few fresh dill sprigs or 1/3 cup peeled and chopped (small pieces) fresh ginger 

Instructions:

1) Preheat oven to 425. 
2) Cut off the root and the stem ends.
3) Peel the skin using a vegetable peeler or paring knife. 
4) Wash and pad dry the beets with paper towel. 
5) Cut the beets in 1 1/2-inch chunks, put them in a bowl, drizzle half of the olive oil, a pinch of see salt and toss them with spatula. 
6) Place the beets on a baking sheet and roast them for 25 minutes. 
7) Remove the beets from the oven and let them cool for 30 minutes.
8) In a food processor, combine roasted beetroots, butter beans (drained & rinsed), ginger, sea salt and the rest of the olive oil. 
9) Process until the mixture is coarse. 
10) Add Meyer lemon juice and process 3-4 more times. 

Place the mixture in a bowl and garnish with crushed pistachios, a few Meyer lemon rinds and a drizzle of olive oil.

Want to see how this delicious spread is made and taste it too, you can! Join me for a Live Demo on Sunday December 16th, 1:00 p.m. – 3:00 p.m. at the Brava Home Showroom in Stanford Shopping CTR (Palo Alto). Watch the step-by-step making of this delicious spread and enjoy tasting it with gourmet crackers, on flatbread with organic spinach, Moroccan olives, crushed pistachios (see pics above) and a delicious red wine too!

We’ll be raffling a small jar of this delicious spread and a lovely bottle of wine, the 2014 Pinot Noir Coast Grade Vineyard by Partage Vineyard at the end of the demo!

I look forward to seeing you there!

Chef Ellie Lavender 
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor

Join my network on Facebook & Instagram to receive recipes and information
on upcoming chocolates, culinary & wine pairing classes, and special events!

Copyright © 2018 Lavender Design + Cuisine, All rights reserved.