Monthly Archives: August 2013

Spicy turkey meatballs

My family is a big fan of meatballs but I don’t really like the beef ones too much so I sometimes try other recipes with different meat in it. This recipe is super delicious and I have made it twice already it is so good. Of course, it’s very easy and quick to make too with the help of Thermomix!


Source: Ina Garten “How easy is that” cookbook

Makes about 20 meatballs

2 slices of bread at least 1 day old, torn into quarters
2 tbsp milk
400g ground turkey
120g sausage meat (even better if you can get Italian sausage meat)
3 slices Prosciutto
50g Asiago cheese (I used Parmesan)
A handful of fresh parsley
1/2 tsp dried oregano
1/2 tsp crushed pepper flakes
1 tbsp extra virgin olive oil
1 egg
1/2 tsp sea salt

For the marinara sauce:
2 cans of 400g peeled tomatoes
4 garlic cloves
1 pinch salt
1 tbsp balsamic vinegar
1 tsp dried oregano
1 tbsp olive oil



  1. Preheat the oven at 200C.
  2. Place the bread, parsley, Parmesan chunks and prosciutto into the TM bowl. Lock the lid and press the Turbo button for 8 seconds.
  3. Tip out into a bowl and mix in the milk. Set aside.
  4. Place the meat, sausage meat, oregano, crushed pepper flakes, salt and egg into the TM bowl.
  5. Add the breadcrumb mixture and mix 30 sec/speed 3/reverse blade direction until combined.
  6. Shape meatballs with your hands and place in a roasting tin.TurkeyMeatballs_001
  7. Bake for 20 minutes.
  8. Meanwhile, make the marinara sauce: peel the garlic in the TM bowl on reverse blade at speed 3.5. Remove the peel.
  9. Run the blade on empty at speed 8 and drop the garlic cloves onto them.
  10. Scrape down with the spatula and add 1tbsp olive oil. Fry 3min/100C/speed 1.
  11. Add the tomatoes, sugar, balsamic vinegar and dried oregano and reduce 10 min/Varoma/speed 2, measuring cup OFF and internal basket on the lid to stop the projections.
  12. Cook some spaghetti or linguini as per packet instructions.
  13. Serve the pasta with some marinara sauce and meatballs.

Passion fruit cheesecake and mango coulis

This recipe comes from Christophe Michalak’s Cookbook “Les desserts qui me font craquer”, which could be (loosely) translated as “The desserts that make me tick”. Who is Christophe Michalak you may ask? He’s a very talented French celebrity patissier and a bit of a heartthrob too so his books are litterally flying off the shelves over there and his recipes are often going around the French blogosphere. Having mango and passion fruits, this recipe was an obvious one to try (and my husband seems to have a weakness for cheesecakes). The secret of this recipe, says Christophe Michalak, is in its cooking. The oven must be very low (85C) and the cheesecakes must still have a slight wobble, like a creme caramel. My oven not being the sophisticated type, it only show 75C, then 110C so I had to guesswork the 85C mark. I must have missed it because no wobble for me! Ah well, it was still yummy and even better the next day…


Source: Les desserts qui me font craquer, from Christophe Michalak


265g Philadelphia
80g caster sugar
5g plain flour
1 egg
1 egg yolk
20g creme fraiche
2g gelatine leaf
50g passion fruit juice (you need about 4 or 5 passion fruits – choose them wrinkly as this means they are ripe!)

Sablé Breton (shortbread)
Recipe by Christophe Felder

3 egg yolks
130g caster sugar
150g softened butter
200g plain flour
1/4 tsp sea salt
1 tsp baking powder

1 mango
1 lime (zest only)



  1. The day before: make the shortbread. Place the butterfly whisk in the TM bowl and add the egg yolks and sugar. Whisk 1min30/speed 4.
  2. Remove the butterfly whisk and add the softened butter. Place a sieve on top of the bowl and weigh the flour. Add the salt and baking powder and sieve in the mixture into the TM bowl.
  3. Lock the lid and press the Turbo button, leaving it pressed for 3 seconds. Check that all the flour is mixed in. If not, scrape down the sides and turbo another second.
  4. Tip out the mixture using your spatula into a bowl and cover with cling film. Refrigerate for 2 hours.
  5. While the shortbread is resting in the fridge, make the cheesecake mixture: clean the TM bowl and place the Philadelphia and the creme fraiche in it.
  6. Add the egg yolk, sugar and flour. Mix for 10 sec/speed 6. Leave in the bowl while doing the next steps.
  7. Place the gelatine leaf in cold water.
  8. Scoop out the flesh out of 4 passion fruits. Sieve the flesh and scrape with a spoon  to extract the juice (you will need a few minutes to get most of the juice out). Measure out 50g and if you have too much, reserve for the mango purée later on.Cheesecake_004
  9. Drain the gelatine and press in your hand to remove the excess water and add to the juice.
  10. Heat the juice in the microwave for a few seconds until the gelatine is melted. Mix well with a spoon and leave to cool for a few minutes.
  11. Turn the Thermomix on speed 3 and pour the juice through the hole in the lid on the running blades. Stop when the juice is mixed in.
  12. Tip out into small ramequins (buttered and with a disc of baking paper at the bottom) or silicone moulds. I used muffin silicone moulds 5cm diameter and 4cm high. I filled 6 moulds with the mixture.
  13. Bake in a preheated oven at 85C for 40 minutes.
  14. Leave to cool and place in the freezer for silicone or the fridge for ramequins for a few hours to set.
  15. Take out the shortbread dough from the fridge and preheat the oven at 180C.
  16. Roll on a floured surface to about 1/2 cm thick.
  17. Cut out rounds (the size of the ramequin/mould) using a cookie cutter.

    I had the shortbread too close to each other so they ended up touching while cooking. Make sure you leave enough space between them as they really take their ease while cooking!

    I had the shortbread too close to each other so they ended up touching as they cooked. Make sure you leave enough space between them as they really take their ease while cooking!

  18. Place on a baking tray covered with baking parchment (leave quite a lot of space between them because they will expand while cooking).
  19. Bake for 15 minutes. Take out of the oven and use the same cookie cutter to cut the shortbread while it’s still hot. Don’t try to lift the cooked shortbread as it is still too soft to handle! Just leave the cut and let it cool down, you will be able to lift the shortbread when it’s completely cold and hardened. This will guarantee the shortbread will be exact size you need to match the cheesecake.

    This is the shortbread once cooled that I had cut using the same cutter as prior to cooking. I left them cool down before handling them. They turned out beautifully and neatly cut!

    This is the shortbread once cooled that I had cut using the same cutter as prior to cooking. I left them cool down before handling them. They turned out beautifully and neatly cut!

  20. Store the cold shortbread in an airtight container. You will have plenty leftover to eat with your tea or coffee!
  21. The next day (or when the cheesecake is set or frozen), take out of the fridge/freezer and unmould onto the cut out shortbread.Cheesecake_005
  22. Leave to rest in the fridge until completely thawed (about 3 hours) or you can go to the next step if it’s not frozen.
  23. Cut the mango dices: cut the 2 sides of the mango using a sharp knife (the longer sides where there is no stem). Using a paring knife, score the flesh to mark small dices. Don’t cut through the skin. Then, cut along the skin to free the dices. Set aside.Cheesecake_006
  24. Peel and use the remaining mango flesh around the stone to make the mango purée. Place the mango chunks into the TM bowl (if you had leftover passion fruit juice, add it in also) and mix for 30 sec/speed 6. Stop and scrape down half way through. Continue mixing at speed 6 until you have a smooth purée. Tip out and reserve.
  25. To serve, place the cheesecake on a serving plate. Spoon some mango purée on top and sprinkle some mango dices. Zest some lime on top and serve.


Super creamy potato soup

It was National Potato day in Ireland on Friday. Potatoes have long been a food staple in Ireland and if you know a few Irish people, you’d surely have heard them saying “where’s me spuds?” when no potatoes are in sight at a dinner.

Potatoes often have a bad reputation on the health front because they are associated with junk food. But while they are unhealthy fried in oil, they are actually very nutritious when baked, steamed or boiled. Did you know that potatoes contain plenty of vitamins and minerals (Calcium, Vit C, Iron, Phosphorus, Magnesium, Vit B and B6, Vit K, Potassium, Folic acid, Copper & Zinc) and are a source of fibre, protein and carbohydrates? As long as you keep fat away from them, they are virtually fat free.

The only thing to be aware of is conservation. They should be kept in a cool dark place with good ventilation. Potato skins contain a high amount of glycoalkaloid or GA, which, when consumed in great quantity, disrupt cell membranes and inhibit neurotransmission. GA concentrates in the skin and particularly when exposed to light (the potato then turns green). Therefore, try and peel the potatoes before cooking to limit the amount of GA and discard green potatoes. Cooking in oil migrates the GA into the oil so repeat deep frying can concentrate the levels of GA up to 3 times. Boiling or microwaving on the other hand, decreases the levels of GA. All this information and more can be found on:

So in summary, eat your potatoes peeled, don’t fry them and keep them well away from light to get the most benefits from them.

The recipe below is a good example of how to do it. Thermomix will keep the temperature at 100C, which preserves most vitamins and minerals. If you don’t want to use dairy, replace the butter with a little oil and the cream with soja cream or don’t add it at all. Most of all, you’ll enjoy the silky smooth texture of that soup and its delicate taste while being comforted that every mouthful is pure goodness.



250g potatoes, peeled and cut in chunks
1 carrot (about 100g), peeled and cut in chunks
100g celery, cut in chunks
1 leek, washed well to remove grit and cut in chunks
A small onion, peeled and cut in half
1 cube vegetable stock
500g water
40g creme fraiche
1/2 tsp salt
Ground pepper to taste


  1. Place the onion and leek in the TM bowl. Chop 3 sec/speed 5.
  2. Add a knob of butter and cook for 3 min/Varoma/Speed spoon.
  3. Add the other vegetables and chop 4 sec/speed 5.
  4. Add the water and stock and cook 16min/100C/speed 1, Reverse blade direction.
  5. Add the cream and blend 1 min/speed 10.
  6. Taste and add salt and pepper if needed. Blend again 30 sec/speed 8.
  7. Serve with crusty bread.

Cardamom infused Apricot Jam

I haven’t made much jam this summer. Well, first of all, I don’t have fruit trees in my garden so no harvest for me. Second, fruits can be quite expensive so I eat them fresh or cooked in tarts/cakes but I don’t always think of making jam with them. All that changed when I re-discovered a box of smoked cardamom pods my best friend gave me earlier this year. I forgot where she bought those (never had heard of smoked cardamom before!) but I do remember her beautiful apricot and smoked cardamom jam that she served for breakfast. The smoky taste in that jam was amazing and she must have seen the delighted look on my face because she made sure I wasn’t going home without some of those pods packed in!



600g fresh apricots, stoned
300g sugar
3 or 4 cardamom pods (if you get your hands on smoked ones, only 2 will do because they are very fragrant!)


  1. Place the apricots and sugar in the TM bowl.
  2. Mix 20 sec/speed 10 to make a smooth purée. You don’t have to do this step if you like your jam chunky.
  3. Add the cardamom pods and cook for 25 min/100C/speed spoon, reverse blade direction and measuring cup OFF. Place the basket on the lid to avoid projections.
  4. After that time, check the jam is set by placing a small amount on a cold plate. Let it cool and push with your finger. You should see wrinkles on the surface of the jam as it contracts. If you don’t see any, cook for a further 5 minutes at 100C. Discard the cardamom pods.
  5. Sterilise a few jam pots by pouring boiling water to the rim and wait a few minutes before emptying the pots.
  6. Pour the piping hot jam in the pots, close the lid immediately and turn the pots upside-down to create a vacuum.
  7. Let the jam cool completely before turning the pots back and store in cool dry place.

Coconut and vanilla ice cream, lemon sorbet and caramelised apricots

You might remember last week I posted a recipe for making your own dairy free sweetened condensed milk. I thought it would be nice to make a completely dairy free ice cream while I was at it. I added mascarpone chantilly on top but this can be omitted for a totally dairy free dessert. The tang of the lemon sorbet marries to the perfection the sweetness and creaminess of the coconut and vanilla ice cream. The meringue adds the crunch, while the apricots bring colour and acidity. The chantilly made of mascarpone is rich and adds a decadent touch to this sublime ice cream. I love it!


Serves 6

Lemon sorbet:
You will have some lemon sorbet leftover with those quantities, which is no harm since it is delicious on its own!

350g water
300g sugar
250g cold water
200g lemon juice (juice of 3 to 4 lemons)
1 egg white

Coconut vanilla ice cream:
190g sweetened condensed soja milk
200g coconut cream
100g soja cream
1 vanilla pod

Caramelised apricots:
3 tbsp sugar
6 apricots, washed and halved
3 tbsp water

Mascarpone chantilly:
150g mascarpone
20g sweetened condensed milk




  1. Lemon sorbet: cook 350g water and 300g sugar in the thermomix 5 min/100C/speed 3.
  2. Add cold water and lemon juice and mix 3 sec/speed 3.
  3. Add egg white and mic 3 sec/speed 4.
  4. Pour into ice cube tray or shallow dish and freeze overnight
  5. Coconut and vanilla ice cream: simmer the soja cream in a saucepan over high heat, then turn off the heat. Infuse the vanilla seeds and pod in it for 10 minutes. Leave to cool and discard the vanilla pod.
  6. Place the condensed milk, soja cream and coconut cream into the TM bowl. Mix 20 sec/speed 4 and pour into ice cube tray or shallow dish and freeze overnight.
  7. Caramelised apricots:  place the sugar into a non stick fry pan and place on high heat until it is all melted. Add the apricot halves and cook on low heat for 2 minutes. Turn the apricots over and cook for a further 2 minutes. During all that time, the caramel must nit brown but stay a pale golden colour.
  8. Take out the apricots into a bowl and add 3 tbsp water to the pan to dissolve the hardened caramel. Bring to the boil and scrape the caramel around the pan to make a nice thick caramel sauce. Pour over the apricots and leave to cool. Refrigerate until use.
  9. Mascarpone chantilly: place the mascarpone and sweetened condensed milk into the TM bowl with the butterfly whisk.
  10. Whisk 1 min/speed 4, measuring cup OFF or until the mixture is thick and keeps its shape when scooped out.
  11. Place into a piping bag (I used nozzle 2D).
  12. Assemble the dessert: place the iced coconut chunks in the TM bowl and mix 10 seconds/speed 6 or until it clings together.
  13. Scoop out the ice cream into the serving bowls (1 scoop per serving). Keep in the fridge while doing the next step.
  14. Rinse the bowl and add the lemon chunks into it. Mix for a few seconds speed 6 until crushed and white. Scoop out and add 1 scoop to each serving bowl.
  15. Crumb some meringue onto it, add 2 apricot halves in each bowl and top with the mascarpone chantilly.
  16. Pour some of the apricot caramel sauce on top and serve immediately.
  17. Tip: for a very easy last minute assembly, make the ice cream scoops in advance and place in a freezer bag, sitting flat on a small tray and scoop the ice cream/sorbet side by side into the bag. Close the bag and lift the tray and place in the freezer, flat. You might need to do this in several batches (1 batch with coconut ice cream and the second batch for the lemon sorbet). When ready to serve, just pick the frozen scoops from the bag and place in the serving bowl. Leave a few minutes to thaw a bit before serving.



Salade paysanne (peasant salad)

This dish is perfect for days when you don’t want to spend time cooking but still want a tasty and wholesome dinner. What I like about this salad first of all is that you can make it in advance. In fact, it will get better with a few hours left in the fridge so that the flavours infuse into the potatoes. Next, is its simplicity and versatility. You can change the ingredients to suit what’s in your fridge and the cooking and assembly will take you a mere 30 minutes.

I’ll give you my basic recipe and then suggestions to change it as you please.


Serves 4 people as a main or 8 as a starter

8 to 10 medium potatoes, peeled
100g bacon
A handful of parsley
A small bunch of chives
75g very good hard cheese such as Comté, vintage cheddar, Emmenthal…

1 1/2 tbsp Dijon mustard
3 tbsp vinegar (red/white wine vinegar, cider or malt)
6 tbsp extra virgin olive oil
Salt and pepper


  1. Peel and place the potatoes (cut in half if they are big) in the internal basket. Add 500g  water in the TM bowl, set the basket inside the bowl and cook 25min/Varoma/speed 1. Check the potatoes are cooked at the end and add more water and time if needed.
  2. While the potatoes are cooking, make the dressing by mixing the mustard, vinegar and salt & pepper together in the serving bowl.
  3. Whisk in the oil to get an emulsion (i.e. the oil is incorporated in the mustard/vinegar mixture). I like my dressing to be strong and mustardy. Feel free to reduce the mustard but bear in mind that the potatoes absorb a lot of dressing so it needs to be strong for the best effect (you don’t want your dressing to be too oily).
  4. Fry the bacon in a dry pan until golden. Tip onto kitchen paper to absorb the excess fat.
  5. Using scissors, finely chop the herbs into the dressing. Add the bacon and the cooked and sliced potatoes (the potatoes must be still hot at this stage for maximum dressing absorption).
  6. Toss into the dressing and leave to cool at room temperature.
  7. Meanwhile, cut the cheese into small dice. Add to the cooled potato mixture and either eat now or refrigerate until use. Take out of the fridge 15 minutes before serving to get back to room temperature.
  8. Variations: you can add boiled eggs, sliced tomatoes, cooked green beans or asparagus to the salad. Substitute the bacon with salami or any cured ham, cut in chunks. Use blue cheese instead of hard cheese for stronger flavour. Add toasted walnuts for some extra crunch. A few thinly sliced spring onion (or scallions) would also be nice. Use your imagination and make this salad your own!


Fish Pie

Want a yummy, tasty fish pie recipe that can be made in advance and almost entirely in the Thermomix? Well, you’re lucky because that’s exactly what I’m proposing you today.

First, the sauce is quickly cooked with Thermomix and the addition of cider adds a great, almost sweet, flavour to the dish. Next, the fish doesn’t even need to be pre-cooked, leaving it to rest in the cooked sauce is enough. Finally, the quick puff pastry makes the crispy, fluffy and buttery topping that adds texture to the whole pie. Yummy I told you!

Fish Pie_001

Source: Delicious magazine

Serves 6 to 8

300g quick puff pastry
1 egg for the eggwash

50g butter
50g flour
300g cream
200g dry cider
1 tsp sea salt and pepper to taste

250g fresh or frozen prawns
150g fresh haddock fillet, skinned and cut into large pieces
400g smoked haddock fillet, skinned and cut into large pieces
50g frozen peas (I didn’t use any)
1 bunch spring onion
Large handful of fresh parsley


  1. The day before or in the morning for an evening dinner, prepare the sauce and filling: place the spring onions and parsley in the TM bowl and chop 3 sec/speed 5. Tip out and reserve.
  2. Place the butter, flour, cream and cider, salt and pepper into the TM bowl and cook for 8 min/90C/speed 4.
  3. Meanwhile, skin and cut the fish into chunks.
  4. When the sauce is cooked, pour into a 23x23cm pie dish and add the fish, prawns, parsley and spring onions. Stir with a spatula and leave to cool completely at room temperature.
  5. Roll the puff pastry dough so it is bigger than the dish. Brush the edges of the pie dish with water and place the pastry over the dish (it should be completely cold at this stage otherwise it will start melting the butter in the pastry). Press the edges down to seal. Cut off the excess pastry with a knife and use the trimmings to cut out shapes for decoration.
  6. Cover with cling film and refrigerate for at least 3 hours. You can also wrap in tin foil and freeze if you want to prepare this days in advance. Just defrost completely overnight before baking. This step is important if you don’t want your pastry to shrink while cooking so it needs to be very cold.
  7. Preheat the oven at 200C.
  8. Make the eggwash by beating the egg with a little bit of milk and brush over the pastry. Make a couple of slits in the pastry to let the steam escape.
  9. Bake for 30 to 35 minutes until golden.

Lavender Ice Cream

After making Lavender syrup, I couldn’t wait to put it to use. Having read about ice cream using homemade sweetened condensed soja milk (yes you read it right: soja milk!), I had my idea just there: a delicious lavender ice cream made with sweetened condensed milk instead of the usual cream or custard base. Thermomix does the sweetened condensed milk very easily and no need to constantly stir to avoid the milk from escaping the saucepan! I absolutely adored the velvety texture of that ice cream and the lavender came through in subtle floral notes. A knocker!




Source: sweetened condensed milk from Nuage de farine


Sweetened condensed milk
Makes about 200g condensed milk

500g milk (you can use either cow or soja milk)
140g sugar

Lavender Ice cream
190g condensed milk
300g cream
2 tbsp homemade lavender syrup



  1. Make the sweetened condensed milk: place the milk and sugar in the TM bowl. Cook for 35min/100C/speed 5, measuring cup OFF and the internal basket placed on the lid to avoid projections. Check the consistency after 35 minutes. The mix should have reduced by more than a half and be thicker. The first time I made this, I cooked for longer (50 minutes) and I ended up with a very condensed milk the consistency of thick cream. I got 160g that time. It was still very good to use but for the ice cream I added some soja milk to dilute and get the 190g needed.
    First attempt was too thick but good nonetheless.

    First attempt was too thick but good nonetheless.

    Second attempt was perfect: the exact consistency of sweetened condensed milk.

    Second attempt was perfect: the exact consistency of sweetened condensed milk.

  2. Place in a container and leave to cool. Refrigerate for at least 1 hour before using in the ice cream…
  3. To make the ice cream: place the condensed milk, cream and 1 tbsp lavender syrup in the TM bowl with the butterfly whisk in.
  4. Mix 1 min/speed 3, measuring cup OFF until thickened (it should look like clotted cream). LavenderIceCream_001
  5. Taste and add more lavender if needed and mix again. Place in a shallow dish (fill no more than 3cm high) or ice cube tray and freeze overnight.LavenderIceCream_002
  6. Place the frozen cream (cut into chunks if it was in a shallow dish) in the TM bowl and mix for 15 sec/speed 6 or until it clings together.
  7. Scoop out and serve immediately.



Strawberry syrup

My friend SorbetCitron recently posted a very tempting recipe for strawberry syrup. Weeks later, I visited my aunt (this is totally unrelated) and she had some homemade strawberry syrup. Coincidence? I think not. These were clues that I should be  making strawberry syrup, so strawberry syrup I made. Here is the recipe for this ridiculously easy and fabulously tasty syrup, guaranteed without artificial colouring and preservatives (I knew this old bottle of strawberry liquor would come in handy one day!).


Source: Nuage de farine

Makes about 750ml

400g strawberries
360g sugar (I used golden caster sugar)
260g water
2 tbsp lemon juice



  1. Wash and hull the strawberries and place them with the sugar, water and lemon juice in a saucepan.
  2. Slowly bring to the boil and let it simmer for 5 minutes.
  3. Take out from the heat and pass the strawberry syrup through a sieve.
  4. Leave the strawberries to drain on top of the syrup so that all the juice come out, then set the strawberries aside. Leave the syrup to cool completely.
  5. Boil the syrup again, removing the scum on the surface using a spoon, filter through a muslin cloth and transfer to a sterilised bottle (sterilise by filling with boiling water for 10 minutes, then drain).
  6. Keep  in the fridge.
  7. You can blitz the cooked strawberries to make a delicious fruit purée.


Lavender syrup and Lavender sugar

Lavender is in full bloom at the moment, helped by an exceptional summer here in Ireland (a once in 15 years occurrence apparently)! Using floral flavours has always intrigued me in cooking and unfortunately, the syrups/aromas I have found in the shops have been quite disappointing (either way too strong or too weak to get just the right amount of flavour going through without being overpowering). So, I searched the web for some way to use my own lavender in my kitchen. I came across this syrup and flavoured sugar recipes, which are very easy to do and will give you a beautiful yet subtle lavender aroma in your baking.


Source: TitAnick of the blog Papilles estomaquées for the syrup and Papilles et pupilles for the sugar


For the syrup:
500g water
500g sugar
20 stems of lavender (freshly picked for me)
Muslin cloth and a sieve for filtering

For the lavender sugar:
200g golden caster/granulated sugar (or white sugar)
3 or 4 stems of lavender


  1. Lavender syrup: cut the stems so the whole flower fits into your saucepan. Give them a wash under the tap to get rid of the nasty crawlies!
  2. Place water, sugar and lavender in the saucepan and bring to a boil.
  3. Let it simmer for 10 minutes.
  4. Meanwhile, boil some water and pour into the bottle/container for your lavender syrup. Leave to stand for 10 minutes to sterilise, then empty.
  5. Line a sieve with muslin cloth and filter out the lavender.
  6. Using a funnel, pour the syrup into the sterilised container. Will keep for weeks in the fridge.
  7. Lavender sugar: tie the lavender stems together with a twine and suspend, flowers upside-down in a dry room for 24 hours to dry.
  8. Place a little sugar in a container, then some of the dried lavender, then another layer of sugar and so on.
  9. Leave for 2 weeks, then filter out the lavender (otherwise, it will be too strong). You can use this sugar in many cakes/biscuits/frosting preparations.