Lavender fields - Lavendel marker

Well maybe not quite a field - but enough to make a nice big bunch to hang up and dry. I love the smell of lavender, it reminds me so much of Provence.

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Godt nok ikke en hel lavendel mark, men dog nok til at jeg kunne få plukket et stort bundt og få det hængt til tørre. Jeg elsker duften af lavendel, det minder mig om duften af Provence.

 Lavender is sometimes added to the French herb and spicemix called Herbs de Provence. Here is the recipe to make it yourself. ~ Lavendel bliver nogle gange brugt som en ingrediens i den franske krydderiblanding, Herbs de Provence. Her er opskriften og blandingsforholdet.

• 3 tablespoons oregano leaves / Oregano
• 3 tablespoons thyme leaves / Timian
• 1 teaspoon basil leaves/ Basilikum
• 1 teaspoon sage leaf / Salvie
• 3 tablespoons savory / Savoy
• 2 tablespoons lavender flowers / Lavendel blomster
• 1 teaspoon rosemary/ Rosmarin 

Mix well and store in an airtight container in a dark, cool place. Some recipes contain fennel seeds or marjoram, experiment and find your own favorite combination. 

Blandes godt og opbevares tørt og mørkt  i en lufttæt beholder. Nogle opskrifter indeholder fennikel eller anis. Prøv dig frem og find frem til din egen favorit blanding.

Recipe from food.com 

Source

Blueberry Muffins

As some of you already know I LOVE blueberries! This summer I decided to make some really good blueberry muffins from the wild blueberries we picked. And these really are THE BEST blueberry muffins I have ever had.

Ingredients - 12 muffins

• 1 1/2 (190g) cups all-purpose flour
• 3/4 (150g) cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup (80ml) vegetable oil
• 1 egg
• 1/3 cup (80ml) milk
• 1 cup (145g) fresh blueberries

Crumb topping:

• 1/2 cup (100g) white sugar
• 1/3 cup (40g) all-purpose flour
• 1/4 cup (55g) butter, cubed
• 1 1/2 teaspoons ground cinnamon

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Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups (190g) flour, 3/4 cup (150g) sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup (100g) sugar, 1/3 cup (40g) flour, 1/4 cup (55g) butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done. 

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These are not low calorie muffins. However they taste divine and once in a while I think it's ok to go for full fat ;) I replaced the butter with vegatable based butter substitute and I'm sure there are ways to use less sugar. The muffins had a firm crust right out of the oven but the next day that turned soft and even more delicious (that is how I prefer them) Oh and one last thing - make a double portion as they will dissapear really fast! Original recipe from Allrecipes

 

~  Bon Appetit  ~