I was recently sent a parcel containing some wonderful French ingredients from an area of France called Vaucluse en Provence. The ingredients included a packet of dried lavender flowers, the most INCREDIBLE bright purple lavender biscuits, thyme, sweet bay leaves, a tub of herby Provence tomato paste and a tub of anchovy paste by Les Délices Du Luberon.
Food-wise you can expect to eat dishes such as Filet Mignon of Pork with Melon, Rum and Garlic Cloves, Medallions of Monkfish with Basil, Apricot-Lavender Ice Cream, Roasted Figs with Sweet Wine or even a Lavender Sherbet (a Provençal dish using lavender flowers, lavender honey, lemon and egg whites)
Provençal Lavender Biscuit and Lemon Cheesecake (no-cook)Serves 2You will need two stainless steel chefs rings/mouldsIngredients:For the base250g lavender biscuits100g melted unsalted butterFor the topping:150g Full Fat Cream Cheese150g Full Fat Crème Fraîche100g Vanilla SugarGrated zest of one lemonMethod:1. You will need to crush your lavender biscuits first to make the base either by placing them in a plastic bag and bashing them with a rolling pin or by whizzing them in a food processor. Once they are nice and fine, add your melted butter and mix well until all your crumbs are coated. Place your rings onto a flat board or plate and fill the moulds to make the base. Push down well and smooth until flat with the back of a spoon. Place in the fridge to set, at least for an hour.2. To make the filling, mix the cheese, crème fraîche, vanilla sugar and lemon zet together in a clean bowl. You may need to use a whisk to make sure there are no lumps.3. Fill your ring moulds with the filling and again, smooth down with the back of a spoon. Place them back in the fridge to set, ideally over night.4. To remove the cheesecakes from the rings, rub a hot cloth or towel around the edge of the moulds to release them over a plate. Serve on individual serving plates and garnish with either fresh springs of lavender orsprinkle the plate with some dried lavender.