Herbal gardensalad


Put boiled, cold and sliced potatoes in a bowl. Add finely chopped chives, fresh basil and sweet cicely. Make a vinegrettsauce from 3 parts oil, 1 part vinegar, salt and pepper and 1 tsp light french mustard and pour this over the potatoes. Mix well. Decorate with borageflowers and serve with grilled meat.

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English mintsauce


Take 1 - 2 tblsp. of small finely chopped mintleaves. Pour over 1 dl vinegar and season after taste with 1 - 2 tblsp. sugar. Let it sit for a coupl of hours before serving. If the vinegar taste too strong, add 1 tblsp. hot water. Serve with lamb.

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Lavender bisquits


120gr almonds
2 eggs
2 dl lavendersugar
1 tsp. salt
ab. 5 - 6 dl flour
1 tsp. bakingpowder
100 gr coarsly chopped dark chocolate
1 eggwhite
  1. Grind 1/3 of the almonds very finely and the rest very coarsly.
  2. Mix the almonds, eggs, sugar and salt. Add 3 dl of the flour mixed with the baking powder and then add the slightly flourcoated chocolate. Finally, mix in the rest of the flour, a little at a time. Be careful not to take too much.
  3. Roll into lengths and put on a greased bakingsheet. Brush with the eggwhite.
  4. Bake in the oven at 180 degrees C. for 15 - 20 min.
  5. Cut the lengths into bisquits and dry in the oven at 100 degrees C. for 30 - 40 min.


Lavendersugar


Put lavenderflowers and suger in layers in a glasjar. Let it sit for at least a couple of weeks. This sugar is used as common sugar. Don't take the flowers away.
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Nut - and sagepate: serves 4

150 gr. hazelnuts
50 gr. sesameseeds
200 gr. philadelphiacheese
2 pressed cloves of garlic
1/2 tsp. salt
 1/2 tsp. pepper
1 tblsp chopped sage
2 tblsp oliveoil
Ab. 4 dl milk
  1. Put the oven at 200 degrees C.
  2. Roast the nuts and the sesameseeds separately on a baking - sheet in the oven for 5 - 10 min. Let the nuts cool off and rub the nutshells off. Grind the nuts and the sesameseeds.
  3. Mix cheese, garlic, salt, pepper, sage and oil.
  4. Add the grinded nuts and seeds and mix well. Mix in as much milk to make a rather loose paste.
  5. Portion out into dishes and put cold. Serve from the dishes or on a plate with salad and toast.
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Rosemarybread


50 g yeast, 1/2 teasp. salt, 5 dl lukewarm water, 2 tblsp. finely grinned rosemary, 4 1/2 dl grahamflour, 7 1/2 dl flour. Dissolve the yeast in the water. Add salt and rosemary. Add the grahamflour and the wheatflour. Work the dough well and let it rise for one hour. Put the dough on a bakingtable and work it into two lengths and let rise to double size. Brush the bread with water and sprinkle with rosemary. Bake at 175° for 40 min.

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Copyright 2005, Lena Santos