新桐~~
我正好打算去貝太給你交作業呢!!
上個月做了你的滷金錢肚，還沒整理照片，這會兒你就來啦~~嘻嘻。趕緊先把照片傳上來請你檢閱一下：
http://www.dpnet.com.cn/club/images/%7B82528C7A-ADD2-4597-9028-1044211E1CAC%7D.jpg http://www.dpnet.com.cn/club/images/%7B797D79E7-DADE-4FC0-AB0E-D9AC55DC7FD4%7D.jpg
薰衣草好像也可以做菜的，應用方式就何其他香料一樣，在沙拉或主菜上灑一些增加香氣，或是煮湯時加一點進去調味。
剛剛在網上找到一些關於薰衣草的食譜，轉貼過來給你參考看看：
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薰衣草冰淇淋
/ Lavender Ice Cream
1 cup heavy cream
1 cup milk
1/4 cup sugar
3 lavender flowers, fresh or dried
2 eggs
In a small, heavy saucepan, combine cream, milk, sugar, and lavender. Place over medium-high heat and, with a wooden spoon, bruise and crush the herbs against the bottom and sides of pan while bringing mixture just to a boil. Remove from heat. Set aside for 15 minutes to allow the lavender flavor to infuse the cream mixture. Strain through a fine sieve into a bowl, pressing on solids. Discard the lavender flowers.
Whisk the eggs in a small bowl. Gradually whisk a ladleful of the cream mixture into the eggs, then pour the eggs back into the cream mixture, whisking.
Cook over medium heat, stirring gently, for about 8 to 10 minutes or until the mixture thickens enough to coat the back of a wooden spoon. Do not boil. Transfer this mixture to a bowl, cover, and refrigerate until cold.
Pour into ice cream maker and freeze according to manufacturer's directions.
Peppermint Ice Cream: Substitute 1/2 cup firmly packed clean, fresh peppermint leaves (1/4 cup dried) for the lavender. Proceed as above.
Optional: The leaves won't give up much of their green color, so you can add 1 or 2 drops of red or green food coloring. Also, you can add a handful of crushed peppermint candies just 1 second, not 2, before turning off the ice cream maker.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_19032,00.html ================================
普羅旺斯綜合香料
/ Herbes de Provence:
1/4 cup dried thyme
1/4 cup dried majoram
1/4 cup dried savory
2 tablespoons dried oregano
1 tablespoon dried rosemary
1 teaspoon dried lavender blossoms
Combine all the ingredients in a bowl and mix well. Store in an airtight container and use as needed.
Yield: almost 1 cup
From: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17859,00.html ===============================
Slow
Roasted Onions With Lavender And Thyme
6 ounces slab bacon
8 medium red onions, peeled but whole
1/2 cup bread crumbs
1 tablespoon lavender
1/2 cup grated Parmesan cheese
2 tablespoons fresh chopped thyme
1 egg, jumbo
Salt, to taste
Freshly ground black pepper, to taste
Preheat oven to 375 F.
Cut bacon in 1/2-inch cubes, place in pan with 2 cups water and boil 5 minutes. Drain and cool. Place onions in a large saucepan covered with water and bring to a boil. Cook 4 minutes and remove. Slice off top 1/2-inch of onion and scoop out all layers but outer three. Chop removed onion flesh and place in mixing bowl with bread crumbs, lavender, grated cheese, thyme leaves and egg and stir to mix well. Season with salt and pepper and stuff back into onions. Place stuffed onions into grated gratin dish and bake for 30 minutes. Remove and allow to cool 5 minutes. Serve warm.
This recipe yields 4 servings.
Recipe Source: Mario Batali
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Lemon-Lavender Scones ... makes 8 or 12 scones.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup sugar
1 Tablespoon lemon zest
2 teaspoons dried lavender flowers
2 teaspoons vanilla extract
4 oz. unsalted butter, very cold
3/4 cups buttermilk
Glaze:
2 Tablespoons butter
1 Tablespoon honey
Combine the flour, baking powder, soda, salt, sugar, lemon zest and lavender.
Dice the cold butter. Cut into the dry mixture quickly so that the butter is pea sized.
Combine vanilla and buttermilk, add to dry ingredients; mix until just combined.
Turn out onto a floured surface and pat into a disk shape about 1" thick.
Cut into triangles and place onto a lightly greased baking sheet.
Bake at 400� F. until lightly browned.
10-12 minutes for 12 scones
12-15 minutes for 8 scones
Heat the glaze and brush on top of each scone immediately after they come out of the oven.
Notes: A Cuisinart food processor does a much better job of mixing the dry mixture and butter into pea sized pieces. The Lemon Lavender Scone dough is very wet and difficult to cut, so I patted it into a circle, scored it as best I could and when it was supposed to be finished baking, I separated the pieces and put them back into the oven for about 3 more minutes.
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Wendy
