Todays Recipes Of Skyrim blog is Lavender And Honey Bread!
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This is a popular bread in Whiterun, where lavender grows wild and countless beehives are kept to provide the Honningbrew Meadery with enough honey for their mead production. The honey and lavender are such a natural pairing that they are combined not only for the mead but also in this flavorful loaf.
Prep: 15 minutes
Rising: 1 hour
Baking: 25-30 mins
Makes: 1 loaf
Pairs well with: Honningbrew Mead, fresh berry jam & butter
Ingredients:
1 1/4 cups warm milk
1/4 cup 1/2 stick unsalted butter
1/3 cup honey
1 heaping tablespoon culinary lavender
2 teaspoons instant dry yeast
1 teaspoon salt
2 cups whole wheat flour
2 cups all-purpose flour
Directions:
1. Lightly butter the sides of an 8x5 inch 1 pound bread loaf pan & set aside. In a large bowl, combine the milk, butter & honey, stirring until the honey has dissolved. Stir in the lavender, yeast, & salt, along with 1 cup of flour. Continue adding flour 1 cup at a time until the dough is no longer sticky add more flour if necessary.
2. Turn the dough out onto a lightly floured surface& knead for several minutes, until the dough bounces back slightly when poked. Form into an oblong shape and settle gently into loaf pan. Cover lightly with plastic or a warm towel & set somewhere warm to rise for 1 hour until roughly doubled and in size & has a nice shape.
3. Once the dough has risen, preheat to 400F & bake for 25-30 minutes or until a toothpick inserted into the middle of the loaf comes out clean. Allow to cool before slicing.
*TIP*
Culinary lavender can be acquired from alchemists but is more readily purchased at health food stores or online.
Medieval Margins is a Norway based design project by medieval-excited HEMAists, combining art from real medieval manuscripts with hand-drawn calligraphy!
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"Daheim verblasst, die Welt rückt nah."
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I hope I can provide the best experience for you browsing my little blog. Some of the stuff here is gonna be in German, because, duh, I am German. Which is also why the German dub of The Hobbit and LotR series has my whole heart xD anyhow, I still try to cater to as many people as possible keeping most of it in English.
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Enjoy
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The Hobbit LotR Other
Consoling, Confusion and Confession by @theblogofdurin Fili x Reader, short, fluff
now i hear a symphony by @iamthemain-character George Weasly x Reader, oneshot, Fred's death, coping
Broken Things by @saucyminxbrainspill Fili x Reader, trauma, travel, shy n sweet Fili, in progress
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the world falls quiet when it snows
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@rachelillustrates 's commentary on Bagginshield and the idea of Hobbit soul-matches
The gourmet is known for the finicky instructions he provides in Uncommon Taste, but this Breton dish is actually simple enough to make, even if you don’t have a hickory wood spoon. The result is a light, fluffy meal of egg & cheese with an exquisite flavor that can easily be tweaked and embellished to your own tastes.
Prep: 20 minutes
Cooking: 20 minutes
Makes: 4 servings
Pairs well with: fresh fruit, toast, coffee or tea
1. Preheat oven to 375° and lightly butter four 6-inch ramekins.
2. In a medium bowl, beat the egg whites until they form soft peaks then set aside.
3. In a small sauté pan or skillet, melt the butter over medium heat, then stir to make a roux. Cook for a minute or so until all the flour is incorporated, then gradually add in the milk while stirring. Stir for a few more minutes until the whole mixture has thickened. Remove from heat and stir in cheese, nutmeg and a dash of salt & pepper.
4. In a large bowl, beat the egg yolks for 1 minute, until they are pale & creamy. While still beating, gradually add the cheesy roux from the sauté pan & mix throughly. Gently fold in the egg whites, then divide the mixture evenly between the prepared ramekins.
5. Bake for 20-25 minutes, or until puffed & lightly brown on top. Don’t be tempted to open door for a peek! It can cause the soufflés to collapse. Serve immediately and behold, the brilliance of the sun!
I hope you enjoyed this blog this is the last in this series new series soon!