Lavender & Lemon Muffins

On the farmer’s market in Nice, I had bought dried lavender and I thought it would be nice to use it for making my own soap or so. Instead, I ended up using it in the kitchen. A few weeks ago, I made Fior di Panna ice cream with lavender. Was that ever yummie…recipe will follow in summer:-)

Yesterday, I found lemons from the Amalfi coast at the farmer’s market in Oerlikon. I could of course not resist.

So today, I tried to make a sweet fusion of lemon and lavender, trying to keep it very simple.

Here’s what I did:
Mix 130g white flour with 2 tbl spoons lavender (dried) a pinch of salt and 1 tea spoon of baking powder
In another bowl, I mixed 150g brown sugar with 1 egg and 40g warm, soft butter. I stired it until it was smooth. From 1/2 lemon I grated the zest and added it to that mixture. As well as the juice of half a lemon. Then I added approx 1dl of cream, could also be buttermilk.
Then, I added the two mixtures together and made a dough, it remains quite moist.
The mix made 8 muffins (regular cups) which I baked for 33mins at 180c.

The other half lemon could be uced as icing, mixing the juice with lots of caster sugar. However, given the fact that it soon is bikini time, I decided to avoid more calories.
The other half is currently being caramelized in the oven at 100c, cut in slices and topped with just a bit of caster sugar. Might be a nice decor for a dessert later in the day…

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And the caramelized lemon slices look quite ok too:

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Popovers fast and isi

Popovers. The first time I got them was at BLT Steakhouse Hollywood. The nice thing, they came warm with salted butter and the recipe.
So here’s my version

For 6 Popovers, big size, or 12 small

450ml milk, warm but not hot
4 eggs, blended, then mixed with milk
240g flour mixed with one tablespoon of salt
Grated Gruyère Cheese to your liking

Preheat oven to 180c, put the Popover Pan into oven. No such thing? Muffins Pan works too but the shape won’t be the same.

Add the milk-egg mix to the flour and stir until smooth. Take out the pan from oven and fill to 3/4. Add 1-2 tablespoons as a topping on each popover, put the pan back into the oven and bake for 50 mins. Serve warm with butter, goes well with a nice Filet Mignon!

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