Lavender is a member of the mint family and is close to rosemary, sage, and thyme. It is best used with fennel, oregano, rosemary, thyme, sage, and savory.
Lavender has a sweet, floral flavor, with lemon and citrus notes. The potency of the lavender flowers increases with drying.
In cooking, use 1/3 the quantity of dried flowers to fresh. The key to cooking with lavender is to experiment; start out with a small amount of flowers, and add more as you go. Adding too much lavender to your recipe can be like eating perfume and will make your dish bitter. Because of the strong flavor of lavender, a little goes a long way.
200 g butter
100 g sugar
200 g plain flour
100 g corn flour or rice flour
grated rind of 1 lemon
1 tsp fresh lavender flower
Cream butter and sugar until light and soft.
Add in lavender flower and lemon rind.
Finally, work in the flours.
Bake at 160 C for 30-35 minutes until light golden.
Mamafami -- awat la susah sangat nak leave comment at your new site....
Anyway, love the new place. Those apam were really calling out my name. Muka Muna pun dah nampak ala-ala Apam.