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Cooking with Fresh Lavender

Originally posted on Kouzounas Kitchen:
http://www.lavenderfieldsforever.com This photo is taken by Nestorz at http://www.flickr.com/photos/nestorz/8417269567/in/photostream He has amazing photos on that website as well as he is the photographer for my parents company called lavenderfieldsforever.com My family grows fresh lavender and we produce the oil and products. I wanted to blog about this because lavender is a very well known culinary ingredient these days and eventually I would like to put some of my families recipes on this blog that involve lavender. 🙂 One great recipe is, lavender vanilla creme brulee.…

Greek Stuffed Cabbage Leaves (Lahanodolmades) Recipe

Greek Stuffed Cabbage Leaves (Lahanodolmades)– 1 Cabbage with soft leaves 1 white onion 1 cup Beef Mincemeat ¼ cup rice Bunch of Parsley Salt and Pepper to taste 1/4 cup minced dill 1/4 cup of minced mint For the Avgolemono (Egg and Lemon) Sauce: 2 eggs 1 lemon 3 spoonfuls Olive Oil salt and pepper to taste Prep of Cabbage: Cutting to the centre of the cabbage with a sharp knife, remove the heart and discard it. Boil the cabbage in salted water for 5 minutes in a large, heavy pot.… Read more Greek Stuffed Cabbage Leaves (Lahanodolmades) Recipe