Fra­grant DESSERTS

Your guests will be com­ing back for more with these herb-in­fused desserts and sweet treats. The al­lur­ing scents of mint, laven­der and lemon ver­bena make these pud­dings ir­re­sistible.

Herbs & Superfoods - - Favourite Herb Recipes -

Use aro­matic herbs to flavour your desserts for an ex­tra di­men­sion. We think Robyn Gib­son’s sly pie sounds ab­so­lutely de­li­cious.

In­gre­di­ents • 1½ cups dried cur­rants • 1 cup chopped mint • ½ cup brown sugar • short­crust pas­try • knob but­ter • milk, to brush pas­try

Chop mint in blender, us­ing the brown sugar as an abra­sive. Do this in sev­eral lots. Mix with the cur­rants. Place in a pie dish lined with short­crust pas­try. Dot with but­ter and cover with pas­try. Brush top with milk and sprin­kle with brown sugar. Bake at 180°C for 30 min­utes.

For a sum­mer dessert, try laven­der sor­bet us­ing home­grown English laven­der flow­ers.

In­gre­di­ents • 2 cups water • 1 cup sugar • 1 ta­ble­spoon laven­der flow­ers • 2½ ta­ble­spoons freshly squeezed lemon juice • 2 ta­ble­spoons vodka

Heat water and sugar in a saucepan over medium heat un­til sugar dis­solves. Add laven­der, stir, and sim­mer for 5 min­utes. Re­move from heat, cover, and let stand 10 min­utes. Strain over a bowl. Add the lemon juice and vodka, and stir. Vodka (or an­other al­co­hol) is used to keep the sor­bet soft. Al­co­hol does not freeze, so it keeps the sor­bet from freez­ing too.

Trans­fer to an ice­cream maker and process ac­cord­ing to man­u­fac­turer’s in­struc­tions. If you don’t have one, pour the sor­bet into a con­tainer, cover with a lid, and place in the freezer. When semi-solid, mix with a fork and re­freeze again. When frozen, put in food pro­ces­sor and process un­til smooth. Cover and re­freeze un­til serv­ing time. Serve with flower-shaped candy, crys­talised vi­o­las, and Karen Bar­rett’s lemon ver­bena short­bread.

In­gre­di­ents • 2 cups flour • ¾ tea­spoon salt • ½ tea­spoon bak­ing pow­der • 1-2 ta­ble­spoons chopped lemon ver­bena • 170g soft­ened but­ter • 2 ta­ble­spoons honey • ½ cup ic­ing sugar • 1 ta­ble­spoon gran­u­lated sugar

Pre­heat oven to 150°C. Grease a square tin. In a medium bowl, com­bine flour, salt, bak­ing pow­der and lemon ver­bena. In an­other bowl com­bine but­ter, honey and ic­ing sugar with an elec­tric mixer. Add in flour mix­ture and mix un­til the dough re­sem­bles a coarse meal with lumps. Trans­fer to a lightly floured sur­face and knead with your hands un­til it comes to­gether. Put dough into pre­pared tin, press­ing down with your hands. Use a fork to prick the dough into rec­tan­gu­lar bars. Sprin­kle with gran­u­lated sugar. Bake un­til golden brown, about 25 min­utes (time may vary de­pend­ing on your oven). Cool pan on a wire rack. Store in air­tight con­tainer.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.