Monday, December 19, 2011

Saturday, December 17, 2011

Lemon, Lavender frozen yogurt

Lemon, Lavender frozen yogurt
Carol Duffell

3 cups of plain yogurt
2 tablespoons finely grated lemon zest
120ml /half a cup freshly squeezed lemon juice
180ml / three quarters cup of organic wild flower honey
1 tablespoon fresh lavender sprigs or quarter teaspoon of dried

Put the yogurt, lemon zest and lemon juice in a large bowl and stir to combine.

Heat the honey and lavender in a small saucepan set over a medium heat, until you can smell the lavender’s scent. Strain through a fine sieve and allow to completely cool. Discard the lavender.

Add the lavender–infused honey to the yogurt and lemon juice mixture and stir to combine.

Transfer to a bowl of an ice-cream maker and churn according to the manufacturer’s directions until creamy and smooth. If you do not have an ice-cream maker pour the mixture into a freezer proof container. Put on the lid and place in the freezer.  After about 45 minutes check the mixture. As it starts to freeze around the edges beat vigorously with a fork, whisk, electric hand held mixer or spatula to break up the ice crystals. Repeat regularly until the mixture is frozen, about 2 to 3 hours. Serve in small scoops.

Thursday, December 15, 2011


Shortbread with herbs

Shortbread with herbs
Carol Duffell

  • 160g good-quality unsalted butter, straight from the fridge
  • 250g fine plain flour
  • Large pinch of salt
  • 85g caster sugar
  • 1 tbsp. finely chopped fresh rosemary, young lavender leaves or lemon thyme
  • Extra sugar, for dusting
  1. Preheat the oven to 150°C/gas mark 1. Cut the butter into small cubes about the size of a hazelnut. (To stop the butter sticking to the knife dust with a little of the flour.)
  2. Sieve the flour and salt into a large bowl and add the salt and the cubes of butter. Using just your fingertips rub the butter into the flour until it resembles fine breadcrumbs. You can shake the bowl occasionally to bring the lumps to the surface.
  3. Add the sugar and stir in the chopped herbs, then pour into a shallow tin and press lightly. Dust with a little more sugar.
  4. Bake in the oven until pale beige, about 45 minutes. Allow to cool for about 5 minutes then carefully cut into segments. Leave in the tin until cold before removing.
Variation: A variation can be made by creaming the butter and the sugar together and stirring in the flour. You will end up with dough you can roll out quite thinly and cut into shapes. Delicious as an accompaniment to poached peaches or nectarines.

Wednesday, December 14, 2011

Sunday, December 11, 2011

FIGG and Kyrene de los Ninos

The Children's Education Committee meets with Kyrene de los Ninos to plan a partnership through a 21st Century grant to bring school children to the garden.