Oh wow, nothing like homemade pasta! It's actually fairly easy and much more hardier than store bought pasta. We've learned a few tricks while making pasta. Don't over mix, it can make your dough tough. Keep rolling it thinner than you think or the noodles will be overly thick when cooked. Of course if you have a pasta machine you can get a nice thin pasta for sure. Last tip, watch your cooking time as you don't want to overcook...best way to tell if it's done is to cut a tip off of a noodle and try it. Fresh Herb Pasta
3 eggs 1 Tbsp olive oil 2 cloves garlic, minced 1/2 cup diced fresh herbs such as parsley, oregano, basil, thyme, minced 1/2 tsp Culinary Lavender Buds 1 1/4 cups all-purpose flour 1 cup semolina flour 1/2 teaspoon sea salt Blend together flours on clean counter. Make a well in the center and add eggs, oil, salt, garlic, diced herbs and culinary lavender. Mix together and knead for about 3-4 minutes and your dough comes together. Adding a little more flour if sticky and a mist of water if to dry. Wrap in plastic wrap and let rest for 3o minutes. Roll your dough out on floured surface until very thin. Dust lightly with flour and gold in half and half again width, slice thinly with a knife to get your pasta strips. Make sure lightly covered with flour so that you can unroll your pasta and place on cookie sheet in a little pasta spiral. Use the pasta within 24 hours for best results. To cook pasta, bring water to a boil in a large pot, add 1 tsp salt and fresh pasta. Cook until al dente which will be anywhere from 2-5 minutes depending on width of pasta. When it was finished we drizzled with garlic butter and garnished with parmesan.
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Nothing like a big bowl of soup when the weather turns cold. We wanted more of an Italian flair and came up with this fun, Italian Cream of Tortellini Soup. The blend of basil and lavender just bring out so much flavor, the creaminess helps to say comfort in every bite. Italian Cream of Chicken Tortellini Soup 6 cups chicken broth 3 cups cooked chicken, cubed 4 Tbsp butter 1 onion, chopped 1/4 cup, diced celery 4 cloves garlic 2 cups baby spinach 4 oz mushrooms, sliced (optional) 2 tsp fresh thyme (1 tsp dried) 1 tsp Culinary Lavender dash pepper and salt 1/4 cup basil, freshly chopped 2 Tbsp cornstarch 1 cup cream (or milk) 1 package (20 oz) cheese tortellini top with parmesan and fresh chopped basil In a medium saucepan melt butter on medium heat, add onion, celery, garlic, saute until onions are softened about 3 minutes. Add chicken broth, chicken, thyme, lavender, basil, dash pepper and salt and mushrooms. Bring up to a simmer and let simmer for about 10 minutes. Combine cornstarch and cream. Add the cream and cornstarch mix to soup as well as spinach and tortellini. Bring back up to a simmer and simmer for 7 minutes or until tortellini is cooked. Garnish soup with sliced basil and parmesan. Go out and be inspired with lavender! Of course you can use our photo and recipe, just make sure to tag us please.
Herb & Garlic Beer Bread
3 cups flour 1 Tbsp baking powder 1/2 teaspoon salt 1 clove garlic, diced 1 tsp Culinary Lavender Buds 2 tsp herbes de provence (or mix of thyme, rosemary, marjoram, and basil) 1 12 oz can beer 1 cup cheddar cheese 2 Tbsp honey 1 Tbsp melted butter. Preheat oven to 350℉. In a mixing bowl combine flour, baking powder, salt, garlic, culinary lavender, herbes de provence, stir to combine. Add beer, honey and cheese, stir until just combined. Grease a loaf pan or 3 cans with a little butter or oil. Add your batter and brush with melted butter. Bake for 45-60 minutes for loaf or until lightly golden in color. If using cans bake for about 40 minutes. Lavender sugared nuts are perfect to have around for munching on, putting on top of desserts, or even sprinkled over salads. We like to make them up and add to a cute jar and give as a hostess thank you. Lavender Sugared Pecans
1 egg white 1 Tbsp water 2 cups pecans 1/2 cup lavender sugar 1 tsp Culinary Lavender 1/2 tsp salt Preheat oven to 250℉ and line a cookie sheet with parchment or silpat liner. In a bowl combine egg white and water, with a whisk blend until frothy. Add in your nuts, stirring until coated with the egg whites. Add your lavender sugar, and culinary lavender stirring once again to coat. Pour your nuts onto your prepared baking sheet and sprinkle with the salt. Bake for 60 minutes, stirring every 20 minutes until coating is dry. |
AuthorI am Nicole Callen, lavender lover, farmer, and owner of Norwood Lavender Farm. My intention for this page is to bring you great lavender related content that you can use. Most of it contains culinary adventures that transpire in my kitchen, as I have a love for the complex floral flavor and depth that lavender brings to cooking. I like to say, "where nature meets gourmet". Categories
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