Comments on: Colour Me Happy – I’m hosting TGRWT #6

By: Mansi Desai

Mansi Desai — Mon, 01 Oct 2007 22:32:00 +0000

hey!! just emailed you my entry…hope it’s not too late!! it’s still the 1st oct here, so got there in the nick of time:)

By: Amrita

Amrita — Fri, 28 Sep 2007 07:13:00 +0000

Awww.I wish I could join!! But im having examinations!! Plus, the kitchen is under renovation! :’(

By: Lizet Kruyff

Lizet Kruyff — Mon, 10 Sep 2007 10:40:00 +0000

As a food historian I love to work with the old varieties of veggies and fruit. Lavender seems not to be a kitchen-ingredient through history. There is a 17th century recipe for lavender conserved in sugar, 1:3 lavender:sugar. To be used after a week in a dark and cool place. It is stated it will keep for about a year. To mix these days, we would use a blender. You can also add lavender to honey, of include it while making apple jelly. So much for history today

By: african vanielje

african vanielje — Mon, 10 Sep 2007 10:15:00 +0000

Lizet, you’re really entering into the spirit of exploration, thank you. I can;t wait to see your final recipe

By: Lizet Kruyff

Lizet Kruyff — Mon, 10 Sep 2007 07:30:00 +0000

Last night made mash with 6 mediumsized potatoes and 6 ditto Lemoen-apples (sour cooking apples type dating back to 18th Century). I cooked the potatoes in the jacket seperately, and stewed the appels in half white wine and water and 4 sprigs of lavender. Smelled great. Peeled the potatoes, added them to apples, stirred to a lumpy mash, with enough salt and pepper. Great flavour and lavender smell, absolute improvement of the original dish, but…. lacking in colour. Very subtle addition to a veal cutlett. Now I’m developping some ideas about improving a lavender colour to this dish.
BTW: apple sorbet ice with a sprinkling of lavenderbuds in honey are not a bad combination too. Also needs some refinement.