Tuesday, November 12, 2019

DIY Holiday Gift: Lavender-Infused Sugar


Lavender-Infused Sugar Gift (pic. 1)

Lavender-Infused Sugar (pic 2.)

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 lavender-infused sugar

It’s a perfect holiday gift for lavender lovers and very easy to make. Organic culinary lavender is available in most organic grocery stores, local lavender farms and herb stores. 

Lavender-Infused Sugar Instructions: 

1. In a small bowl mix 1 tsp. dried organic culinary lavender and a cup of sugar. Toss them well, put the mixture in an 8oz. jar, cap tightly and add fabric wrapping and ribbon (see pic. 1 above). 

2. You can also put a few fresh short lavender sprigs (make sure it’s pesticide free) in a glass jar and pour over enough sugar to fill the jar and cap tightly (see pic. 2 above). Leave for a few days and the sugar will have taken up the fragrance of the heavenly lavender. Use it in baking recipes and you will have a tantalizing new flavor to add to your culinary repertoire, plus a beautiful and unique holiday gift.

Culinary Lavender Tip - One of the most delightful way to bake with culinary lavender is to use lavender-infused sugar. Here is how: in a clean coffee mill, place 1/4 tsp. lavender buds with 1/2 cup of sugar. Grind these together until a fine sugar is created. This breaks apart the lavender  buds and releases their essential oils into the sugar. Keep it in jar and use it often, even in your tea and coffee, you’ll love it!

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 chocolate, culinary & wine pairing classes and special events!

Copyright © 2019 Lavender Design + Cuisine, All rights reserved.

Wednesday, November 6, 2019

Savory Beetroot Walnut Spread Vegan Recipe!


Savory Beetroot Walnut Spread 

Flatbread with Beetroot Spread, Spinach & Olives

Christmas in a Jar!

Greetings Beetroot Lovers!

This beautiful and colorful vegan spread is delicious, highly nutritious and very easy to make. It's wonderful with artisan crackers, pita chips, carrot sticks, sliced apples and pears too.  

You can also enjoy it on pre-baked flatbread with fresh spinach (or arugula), Moroccan oil-cured black olives (or any other kinds of olives to your liking, I love this kind, because its tangy, sweet & aromatic), drizzle of olive oil, crushed toasted pistachios or put it in a jar as a unique Christmas gift (Christmas in a Jar).

Additionally, it makes a great appetizer with a glass of beautifully aged and fruity Pinot Noir.  

Ingredients (serving size 8):
3 medium red beetroots
1/2 cup walnuts 
1/4 cup pistachios
1/3 cup olive oil
2 garlic cloves
1/5 tsp. sea salt
1 tsp. cumin seeds 
1 tbsp. Meyer lemon rind
1/4 cup fresh Meyer lemon juice

Instructions:
1. Preheat oven to 450. 
2. Peel beetroots, wash & pad dry with paper towel and chop into medium size pieces. 
3. Place chopped beetroots in a bowl, drizzle a couple of tbsp. of olive oil, a sprinkle of sea salt, toss them well with spatula, spread them on a baking tray lined with parchment paper and roast for 30 minutes. 
4. Remove beetroots from the oven and let them cool for 30 minutes. 
5. In a food processor, combine roasted beetroots, walnuts, the rest of the olive oil, cumin seeds and garlic cloves (peeled and smashed). Process until roughly smooth. 
6. Add Meyer lemon rind and juice and pulse 3-4 more times. 
7. Place the mixture in a bowl and garnish with crushed pistachios, a few Meyer lemon rinds and a drizzle of olive oil.

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 chocolate, culinary & wine pairing classes and special events!


Copyright © 2019 Lavender Design + Cuisine, All rights reserved.