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Easy Lavender Scone Recipe

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These scones will make anyone’s day that little bit nicer. Very easy to make and you will be glad you put the time into making these little lovelies. The addition of French lavender makes this classic scone recipe just perfect! Ingredients 2 1/2 cups self raising flour 1 tablespoon caster sugar 1/4 teaspoon salt 30g butter 3/4 cup milk 1/2 cup water 2 teaspoons French lavender   Yield 16 scones   Instructions 1. Preheat over to very hot (250ºC). Grease a deep 19cm square cake pan. 2. Sift flour, sugar, and sald into a large bowl, add lavender then rub in butter with fingertips. 3. Make a well in the centre of the flour mixture; add milk and almost all of the water. Using a knife, ‘cut’ the milk and water through the flour mixture to form a soft, sticky dough. Add remaining water only if needed for correct consistency. 4. Turn dough onto a
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Laura’s pea soup with prosciutto and garlic ciabatta recipe

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A warming and surprising take on the winter classic pea soup recipe. Laura got creative in the kitchen and used her Italian heritage to spice up this easy  mid week meal. Enjoy! Ingredients Soup • 2 tablespoons olive oil • 1 brown onion, finely chopped • 1 large carrot, peeled and diced • 2 cups vegetable stock • 2 tablespoons chopped mint leaves • 500g frozen green peas Garnish • Extra olive oil • 4 slices prosciutto • 1 garlic clove, chopped in half • Crusty ciabatta bread, sliced to 2 cm thick • Good quality citrus infused oil Yield Serves 4 Instructions 1. Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add onion and carrot. Cook, stirring often, for approximately 5 minutes or until onion is soft. 2. Add stock and bring to the boil. Add peas, half the chopped mint leaves and season with pepper. Return to the boil.
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All purpose chocolate cake recipe

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This is the ultimate easy chocolate cake recipe. Rich, gooey and delicious it’s also amazingly vegan and dirt cheap to make. This is a knock together, fail safe recipe that you can glam up or just whip together for a Sunday afternoon get together. Ingredients 1 1/2 cup all-pupose flour 1/3 cup unsweetened cocoa 1 teaspoon baking soda 1 cup sugar 1/2 teaspoon salt 5 tablespoons macadamia oil 1 cup cold water 2 teaspoon vanilla essence 1 tablespoon apple cider Icing sugar (optional, for dusting) Yield Serves 8 Instructions 1. Heat the oven to 180°C. 2. Mix together the flour, cocoa, baking soda, sugar and salt. Sift. In a separate bowl, whisk together the water, oil , vanilla and vinegar. 3. Whisk together the wet and dry mixtures. If lumpy, whisk until smooth, or pour through a strainer into a bowl and break up the lumps as they pass through. 4. Mix again and pour
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lavender and honey cupcake recipe

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lavender cupcake recipe
Recently we hosted our first RSPCA Cupcake Day at Locale. It was a huge success and we had a lot of regular customers really making an effort to support us by eating cupcakes. Tough gig I know! I baked Lavender and Honey Cupcakes from the book 500 Cupcakes by Fergal Connolly and they were pretty awesome if I do say so myself. Laura and I are huge lavender fans and love using it in baking. This combined with access to some beautiful lavender culinary products in store and I knew I had to make them. A few people have asked for the recipe so here it is! If you are struggling to find culinary lavender or lavender honey you can find it in our online store.   Lavender & Honey Cupcakes   Yield – 1½ dozen Ingredients: For the cupcakes 2225g unsalted butter, softened 225 caster sugar 225g self-raising flour 4 eggs 1tsp vanilla essence
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