1 1/2 sticks unsalted butter
1 cup superfine sugar
1 1/2 cups self-rising flour, sifted
1 Tbs dried culinary lavender, roughly chopped
1/2 tsp vanilla extract
2 Tbs milk
1/2 cup confectioners' sugar, sifted
1/2 tsp water
Fresh Lavender flowers
Preheat the oven to 350°F. Lightly grease and flour a deep 8-inch round pan with a removable bottom. Cream the butter and sugar in the mixing bowl until light and fluffy, then add the eggs, one at a time, beating well after each addition. Fold in the flour, chopped lavender, vanilla extract and milk.
Spoon the batter into the prepared pan and bake for 1 hour. Let stand for 5 minutes, then turn out onto a wire rack to cool.
Mix the confectioners sugar with the water until smooth. Pour the icing over the cake and decorated with a few fresh lavender flowers.
6 apples, peeled and cored
About 12 teaspoons plus 3/4 cup sugar
1 1/2 quarts ale or beer
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
2 teaspoons grated lemon zest
3/4 cup medium sherry, or any sweet red or white wine
Preheat the oven to 350°F
Place the apples in a.buttered baking dish, and fill the center of each apple with about 2 teaspoons of sugar. Bake the apples until tender, about 30 minutes. Let the apples cool.
Pour 3/4 cup of the ale or beer into a large pot and add ghe cinnamon, ginger, nutmeg and 3/4 cup sugar.
Heat over medium heat, stirring occasionally, but do not let the mixture boil. When the mixture is hot add lemon zest, the remaining ale or beer and the wine. Keep the wassail over medium heat, stirring occasionally, until it is very hot.
Place the bake apples in a small, heat resistant punch bowl and pour over the hot wassail.
Makes about 7 cups
1/2 cup virgin olive oil
1 tsp oregano
1 tsp dry basil
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp ground nutmeg
1/2 tsp ground black pepper
1/2 tsp salt
1/4 cup lemon juice
Chopped parsley for garnish
Preheat the oven at 375°F
Clean the cauliflower and set in a baking sheet with parchment paper
Mix in a bowl olive oil with all the spices and lemon juice.
Brush several times the cauliflower with the oil mix and bake for about 25 minutes. Brush again and bake for 10 minutes more.
Just before serve sprinkle the parsley.
2 beets, cooked, peeled and cutted in small cubes.
2 apples, cored and cutted in small cubes
2 bananas, cutted in small cubes
1 jícama, peeled, cutted in small cubes
2 limes, thinly sliced
1 teaspoon sugar
1/2 cup toasted peanuts
Seeds from 1/2 pomegranate
1/2 cup orange juice
1/2 cup lemon juice
1/2 cup of the water what you use to cook beets.
Arrange the fruits and vegetables attractively in a platter or in a large glass bowl, or.individual cups.
Mix the sugar with orange juice, lemon juice and beet water and keep in the fridge.
At the momento.to serve, add the juice to the salad ans scatter the peanuts and the pomegranate seeds on top.
1 pint small oysters
3 Tbsp butter
2 cup half-and-half scalded
1/2 small onion juliana
Salt and pepper at taste
Dash off paprika
Parsley finely chopped
In a large saucepan sauté the oysters in the butter over low heat, when the edges curl add onion and cook for about 8 mimutes.
Add the hot half-and-half and seasonings.
Let the stew stand a few minutes over hot water before serving.
When you plate sprinkle pinch of parsley.
NOTE. Small raw shrimp may be substituted for the oysters. Sauté the shrimp until they turn pink, the add them to the liquid.