On my last evening she had prepared a delicious risotto (that she had boiled with whte wine) with haricots verts and yellow zucchini topped with spring onions and milled flax seeds. As a maindish she had made organic wheat pasta with freshly squeezed lemon juice, freshly cracked pepper, sea salt, blended with freshly grated parmesan cheese and topped with freshly cracked walnuts. Pure love!
The dessert was a total bliss….vegan lavendar custard served with fresh cherry coulis. Unfortunately my photo don’t do it justice, but if you are interested in trying to make this at home it’s very simple. Boil oat milk with cornstarch to ake a custard, add 2 drops of organic essential oil of lavendar, pour into ramekins and allow to cool.
Many thanks Claudia for sharing the recipies ;-)
La Vudèle – Provence
Photos taken with my Fuji Finepix x100s in July 2014