The sun is shining and what could be more perfect than a BBQ on a lazy Sunday afternoon? Rosemary and Thyme infused burgers? Mint in your Pimms? Or how about to round off, try some tasty Lavender shortbread?
You can follow our tasty recipes below. We are using fresh herbs, grown by our residents in our fabulous raised beds! And if you live locally, you can pop down to our Community Pantry and help yourself!
BURGERS; INGREDIENTS
- 500 g minced steak
- Handful of fresh finely chopped Rosemary
- Handful of fresh finely chopped Thyme
- 1 garlic clove crushed
- Pinch black pepper
- Pinch salt
INSTRUCTIONS
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Put all the ingredients in a bowl and mash together with your hands. Form into burgers and then put them in the fridge to rest for at least 30 minutes.
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Heat a little oil in a frying pan and fry the burgers for 3-4 minutes on each side.
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Serve on your choice of burger bun with any sauces or accompaniments you like.
SHORTBREAD; INGREDIENTS
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- 3 OR 4 LAVENDER STEMS, PLUS EXTRA FOR DECORATION
- 50G CASTER SUGAR
- 100G SOFTENED BUTTER
- 150G PLAIN FLOUR OR 100G PLAIN FLOUR MIXED WITH 50G SEMOLINA OR POLENTA
INSTRUCTIONS
Strip the flowers off the lavender stems and blitz in a food blender with the sugar for a few seconds. In a large bowl, rub together the butter and flour, then add in your lavender sugar, mixing well. Knead gently to form a dough, then roll into a ball, cover with clingfilm and chill for 30 mins.
Preheat the oven to 160°C, then roll out the chilled dough onto a floured surface until approximately 0.5cm thick and cut into rounds.
Cook on a greased baking tray in the middle of the oven for 10 to 15 minutes until golden at the edges and sprinkle with extra caster sugar and lavender before serving.
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