Tag Archives: lavender

Rustic Plum and Lavender Galette

4 Jul

This post is dedicated to my Auntie Pat who left us unexpectedly on Monday night.  She was an amazing woman who lived life to the full and was always there for everyone no matter what. She has left a huge void in all our lives and no one really knows what to do next.

A Shining Star

She was like the sun

And we were all little planets floating around in her orbit

Some  near, some far away

But all held together by the magnetism of her warmth and love

They say the sun is just a huge star

And that the stars died millions of years ago

But we can still see them at night

So as long as there are stars up in the sky

She, the sun, will never die

I used the same wholemeal olive oil pastry recipe that I used for my Fresh Fig & Goat’s Cheese Quiche but added a few tablespoons of sugar, reduced the salt and added some dried lavender instead of the rosemary and oregano.

I’ve been wanting to make a galette for a while now but when I saw this recipe with stunning pictures on Cafe Fernando I knew I had to copy it. Arranging the plums like this is not as difficult as it looks but slicing them is a little fiddly, you need quite firm plums if you pardon the expression.

This amount of pastry made enough for one large galette and two mini individual ones. I cut around a large dinner plate for the large and two bread plates or saucers for the mini ones. I made a mini fig galette a mini plum. You could use nectarines, peaches, apples, pears or apricots too. Just try to keep them in one layer so the fruit doesn’t get too wet and make the pastry soggy.

Rustic Plum & Lavender Galette

Makes 1 large plus two mini individual galettes. Vegan.

Pastry recipe from Chocolate & Zucchini. Filling from Cafe Fernando

Prep time: 35 mins Cooking time 45 mins

  • 250 g wholemeal or spelt flour
  • 1/2 tsp salt
  • 1/2 tsp chopped dried lavender (optional)
  • 2 tbsp raw or soft brown sugar
  • 60 ml (1/4 cup) olive oil
  • 120 ml (1/2 cup) cold water

Mix the flour, salt, sugar & lavender (if using) in a large bowl then slowly add the oil mixing/mashing it in with a fork until crumbly. Add an ice-cube to the water and slowly pour it (not the ice-cube) into the flour and mix it in with the fork until just absorbed then bring it together with one hand kneading a little just until it forms a cohesive ball. Do not over work or it will be tough.

Roll it out on a lightly floured surface, turning it quarter turns as you go to stop it sticking, to the correct size about 2-3 mm thick. Flour your largest dinner plate, turn it onto the pastry and cut around it so you have a large circle. Carefully remove the circle to a piece of baking parchment and put in the fridge for 30 minutes while you prep the filling. Make mini ones with the leftover pastry using small bread plates or saucers.

  • plums (I used about 8 or 9 small ones and a couple of figs for the mini galette)
  • 2 tbsp or more raw or brown sugar (depending how sweet, or not the plums are)
  • 1 or 2 tbsp ground almonds (optional) I used this with the figs to soak up their juices
  • olive oil
  • apricot or plum jam
  • water

Prepare your fruit by halving, removing the stones and slicing them into 3- 5 mm thick pieces. They don’t have to be perfect, it’s easier if the fruit is underripe.

Preheat the oven to 190 C. Place the pastry circle on the baking paper on a baking tray. Leaving a border around the edge of about 1+ 1/2 inches clear, sprinkle a tablespoon of sugar (plus the tablespoon of ground almonds for juicier fruit) evenly over the base of the pastry circle.

Overlap the fruit in a circle all around the outside edge inside the border. Then make another circle of overlapping fruit, going in the opposite direction, just inside the first one. Finish off with a mini circle going the same direction as the first one in the middle of the circle. (see pictures above).

Start to carefully roll up the edge of the pastry towards the fruit turning the tart (or paper) as you go around until it’s all done. Brush the edges of the pastry with olive oil and sprinkle the sugar all over the fruit. Use more if you think the fruit is very tart.

Bake for 40 -45 minutes (25-30 for the minis) until the pastry is golden and the fruit cooked. Leave to cool for 10 minutes. Make the glaze by melting a few tablespoons of seedless jam in a pan with a few tablespoons of water until it forms a smooth syrup. Paint this all over the fruit and serve the galette warm. Some vanilla ice cream or  creme fraiche would be nice to go with it but it is good on its own too.

I just wish she could be here to enjoy it.

For you Auntie Pat

With Lots of Love

Chocolate and Lavender Easter Cupcakes

3 Apr

Lavender is the colour of the moment. Everywhere I look when we are out walking the dog I see wild lavender growing out of rocks.

Or the beautiful wisteria that has decided to bloom all at once. Just in time for Easter.

I wanted to make something sweet for Easter and that for me that means chocolate. I had an idea in my head of chocolate cupcakes with chocolate frosting, sprinkled with crumbled up Flake (to look like a nest) and little mini eggs inside the nest.

The thing is that tidy, delicate and uniform is not my forte. Also, if it doesn’t work the first time, it’s never going to happen. So when my first attempt at a mini egg chocolate flake nest looked like a six year old had been let loose in the chocolate cupboard, I actually considered inventing some children and blaming them.

Already bored of the chocolate nest idea I started playing around with the icing and some of the lavender I had picked that morning. It turns out that the lavender ones looked the best, so I spent the next few minutes picking out all of the lavender coloured mini eggs. I don’t know what happened to the other colours, must of been those pesky kids again…

These cupcakes are actually vegan and made with spelt flour. The frosting is also vegan, made with an olive oil spread instead of butter which is why it is a bit softer than proper buttercream icing. As I didn’t know beforehand that I was making lavender chocolate cupcakes I didn’t add any lavender to the cake mix. I have added it into the recipe below but it is up to you whether you do or not.

Chocolate Lavender Easter Cupcakes

Makes 10-12, vegan (without toppings), wheat-free. Adapted fron Oh She Glows

Prep time: 10 mins Cooking time: 25 mins

  • 1 cup oat milk (or any non dairy milk)
  • 1 tbsp apple cider vinegar
  • 1 cup sugar (raw cane if possible)
  • 1/3 cup olive oil
  • 1 tbsp vanilla extract
  • 1 1/2 cups spelt (or wholemeal) flour
  • 1/3 cup pure cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp cinnamon
  • 3/4 tsp salt
  • 1-2 tsp dried edible lavender (optional)

Preheat the oven to 170 C and line a cupcake tin with cupcake liners.

In a large bowl, beat together the  milk, vinegar, sugar, oil and vanilla with an electric whisk/mixer for a minute ot two.

Sieve the dry ingredients (except the lavender) into the wet and stir well to get rid of any lumps. Then stir through the lavender.

Transfer the mix to a jug and pour it into the cupcake liners about two thirds to three quarters full for each. Bake for about 25 minutes until the top springs back slowly when pressed with a finger. Transfer to a cooling rack to cool completely before adding the frosting.

Vegan Chocolate Buttercream Frosting

  • 6 tbsp olive oil spread (or equivalent)
  • 3/4 cup pure cocoa powder
  • 2+2/3 cups icing sugar
  • 1/3 cup oat milk (or other non dairy milk)
  • 1 tsp vanilla extract

Cream the spread and vanilla together with an electric whisk until light and fluffy. Add 2 tbsp of the milk and whisk again.

Alternate adding the sugar, cocoa and milk a bit at a time until it is all mixed. Scrape down the sides of the bowl to get all of it combined well.

Store in the fridge until ready to use. Don’t start icing until the cupcakes are completely cool. Use a palette knife or piping bag to ice the cakes and decorate as you wish.

If it stops raining long enough I should be able to get about and photograph some of the spectacular processions and plays that take place here for Semana Santa. I remember saying the same thing last year and there was a huge electrical storm which blew up my modem and motherboard as well as cancelling all the processions and the crucifixion.

So, fingers crossed!

Happy Easter everyone!!

Lavender, Lemon and Honey Soft Oat Bars

9 Mar

We have a beautiful lavender on our roof terrace. I sometimes pick some to use as table settings. I wrap 3 or 4 stems with natural garden raffia and put it on a white serviette.

I store these in a draw with the serviettes so they always smell nice. After a while they do dry out, which isn’t a problem, but it got me thinking about cooking with lavender. When we had the restaurant we had a lamb dish on the menu with Lavender, Honey and Garlic. It always sold really well for an unusual dish.

I saw a recipe for Lavender and Lemon Pound Cake on Kitchen Operas which caught my eye. It looked beautiful and I have a huge bowl of lemons on my kitchen table. This was definitely the direction I wanted to go in but I didn’t feel like making a cake. The Washer Up likes to take sweet things to work to share with the others so when I saw a recipe for Honey Lavender Oatmeal Squares at The Bee & the Fruit in the Kitchen I decided to combine the lemon into that recipe and see how it turned out.

Lavender, Lemon & Honey Oat Bars

makes 9 – 12 mini bars/squares, vegetarian, sugar-free. Adapted from The Bee & The Fruit in the Kitchen & Tartelette

  • 75 gr wholemeal flour
  • 60 gr rolled oats
  • 50 gr almonds, chopped
  • 1 tsp dried lavender buds (make sure they are untreated)
  • 1 tbsp flax seeds (optional)
  • 1 egg
  • 55ml greek yogurt
  • 115 gr honey
  • the zest of 1 lemon (washed)
  • 1 tsp lemon juice
  • a few drops of almond extract (or 1 tsp vanilla extract)

Preheat oven to 180C and line a small baking tin with baking paper. Mix all the dry ingredients together in a large bowl. Whisk the wet ingredients together in a jug and pour into the dry ingredients. Mix together well with a wooden spoon. Tip the mixture into the lined baking tin and pat it down so it is even. Bake for 10 – 12 minutes until lightly golden and leave to cool on a wire rack before cutting into 9 or 12 mini bars.

As you can see there is no butter or sugar in this recipe. The sweetness comes from the honey which makes this a healthy, not overly sweet, treat. The lemon & lavender work really well together as a flavour and aroma combination making these perfect for a grab & go breakfast or a mid afternoon pick me up snack.


The Washer Up said he prefers his snacks with sugar in but the other guys weren’t complaining. It’s funny to think of a group of builders snacking on healthy Lavender & Lemon Oat Bars with their afternoon cup of tea………….

These oat bars are featured in a sweet treats round up hosted by Lisa at Sweet as Sugar Cookies. Just click on the Sweets for a Saturday badge above and have a look around at some of the most delicious sweet things posted this week.

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