305257 peppered petrale lavender Recipes

water, lemon juice, water, white sugar, dried lavender flowers, dried hibiscus petals

vegetable oil, chopped fresh lavender, chopped fresh rosemary, chopped fresh thyme, pork steaks

unbleached all-purpose flour, baking powder, salt, almonds, sugar, grated zest and juice of 2 lemons (1/3 to 1/2 cup juice), unsalted butter, at room temperature, eggs, at room temperature, buttermilk, dried lavender flowers

liquid coconut oil, agave syrup, fresh lavender flowers or 1 1/2 tbsp dried, cacao powder, almond butter, almonds , coarsely chopped by pulsing in food processor, raisins, sliced almonds

part peach puree, parts prosecco or another sparkling wine, edible , nontoxic, dried or fresh lavender

extra virgin olive oil, balsamic vinegar, lime juice, garlic, minced, grain mustard, honey, dried lavender blossoms

eggs, butter, vanilla, sugar, lavender flowers, flour, baking powder, salt, sugar, rose water, drops red food coloring, to make icing pink

thyme, rosemary, lavender, honey, marjoram, garlic clove, minced, shallot, minced, aged balsamic vinegar, whole roasting chicken (chicken pieces, or smaller poultry such as a poussin, quail or cornish hen)

butter, sugar, flour, ground almonds, lavender flowers, crushed, grated fresh lemon rind, sugar, flour, baking soda, eggs, lemon juice, sugar (powdered )

sugar, unsalted butter, room temperature, egg yolks, cake flour, milk, baking powder, vanilla extract, chopped lavender flowers

dried lavender blossoms (buds, the flowers before they open), chamomile tea bag (optional), boiling water, sugar, lemon (1/4 cup), liquid pectin

black peppercorns (or 1 tbsp white and 1 tbsp black ), salt-free garlic powder, salt, dried lavender

frozen lemonade concentrate, cold water, dried lavender blossoms, boiling water, mint or lemon balm, sprigs,to garnish

dried lavender flowers, dried chamomile, green tea leaves (or 1 tea bag,i use decaf), boiling water

dried untreated lavender flowers, unsalted butter, softened, fresh thyme leaves, minced, grated fresh lemon zest, poussins (young chickens; about 1 lb each) or 4 small cornish hens (about 1 1/4 lb each), lemon, halved, sauternes, garnish: lavender and thyme leaves