BooksBarbecue
Back Escape to the French Farmhouse Save as PDF
Chapters (79)
  1. COVER
  2. About the Author
  3. Also by Jo Thomas
  4. DEDICATION
  5. ONE
  6. TWO
  7. THREE
  8. FOUR
  9. FIVE
  10. SIX
  11. SEVEN
  12. EIGHT
  13. NINE
  14. TEN
  15. ELEVEN
  16. TWELVE
  17. THIRTEEN
  18. FOURTEEN
  19. FIFTEEN
  20. SIXTEEN
  21. SEVENTEEN
  22. EIGHTEEN
  23. NINETEEN
  24. TWENTY
  25. TWENTY-ONE
  26. TWENTY-TWO
  27. TWENTY-THREE
  28. TWENTY-FOUR
  29. TWENTY-FIVE
  30. TWENTY-SIX
  31. TWENTY-SEVEN
  32. TWENTY-EIGHT
  33. TWENTY-NINE
  34. THIRTY
  35. THIRTY-ONE
  36. THIRTY-TWO
  37. THIRTY-THREE
  38. THIRTY-FOUR
  39. THIRTY-FIVE
  40. THIRTY-SIX
  41. THIRTY-SEVEN
  42. THIRTY-EIGHT
  43. THIRTY-NINE
  44. FORTY
  45. FORTY-ONE
  46. FORTY-TWO
  47. FORTY-THREE
  48. FORTY-FOUR
  49. FORTY-FIVE
  50. FORTY-SIX
  51. FORTY-SEVEN
  52. FORTY-EIGHT
  53. FORTY-NINE
  54. FIFTY
  55. FIFTY-ONE
  56. FIFTY-TWO
  57. FIFTY-THREE
  58. FIFTY-FOUR
  59. FIFTY-FIVE
  60. FIFTY-SIX
  61. FIFTY-SEVEN
  62. FIFTY-EIGHT
  63. FIFTY-NINE
  64. SIXTY
  65. SIXTY-ONE
  66. SIXTY-TWO
  67. Epilogue
  68. Acknowledgements
  69. RECIPES
  70. Lavender shortbread
  71. Apricot jam sponge cake
  72. Lavender lamb
  73. READ MORE
  74. Prologue
  75. ONE
  76. TWO
  77. THREE
  78. FOUR
  79. THIS IS JUST THE BEGINNING

Their lavender oil and the wonderful sleep it brought me not only helped me through tricky nights but brought back the wonderful memories I have of this region and inspired this book, Escape to the French Farmhouse.

RECIPES

Read on for recipes that will take you back to the heart of Provence

Lavender shortbread

Follow this recipe to make delicious lavender shortbread cookies, just like Del in Escape to the French Farmhouse.

Ingredients

75g softened butter

30g caster sugar

100g plain flour

1 tsp fresh lavender buds

A pinch of salt

Method

  1. Preheat the oven to 190°C (fan 170°C), gas mark 5 and line a baking sheet with baking parchment.
  2. Cream the butter and sugar together until light and fluffy. Chop the lavender buds (leaving some whole for decoration later).
  3. Mix the chopped lavender and a pinch of salt into the flour then combine the dry ingredients with the butter and sugar mix until it has the consistency of breadcrumbs.
  4. On a lightly floured surface bring the dough together into a small ball, then wrap in cling film and leave to rest in the fridge for at least 20 minutes.
  5. After the dough has chilled, roll it out on a well-floured surface to about 4mm thick and use a cookie cutter to stamp out small circles.
  6. Transfer the biscuits on to the lined baking sheet and return to the fridge to chill for a further 15 minutes.
  7. Bake in the preheated oven for 12–15 minutes or until pale golden. Allow to cool on the tray for 5 minutes before moving on to a wire rack to cool completely. Serve with the remaining lavender buds sprinkled on top. You can store your biscuits in an airtight container for up to one month (or eat them immediately!).

Apricot jam sponge cake

A classic jam sandwich sponge cake never disappoints, but why not try it with Apricot jam and a sprinkling of lavender to bring the taste of Provence to home?

Ingredients

4 eggs

Self-raising flour

Caster sugar

Butter

1 tsp vanilla extract

Apricot jam

A few lavender buds, chopped

Method