Lavender... hmmm... I love the smell of lavender... with the exception of Mr H... Lavender has that calming aroma... suppose to shoo away our stress.

First heard the word Lavender ~ when I was in kindy... singing Lavender's Blue, dilly dilly, Lavender's green...


Image ~ from Google

First scent of Lavender would be from  my mom's Yardley English Lavender Perfume Talc ~ a gift from my cousin who was studying in the UK in the 70's. I would discreetly sniffed and at times would try it on... often got caught and told off by mom .. trying without mom's permission of course ...

First taste of Lavender would be in 2004, Aunty Helen baked Lavender Butter Cake for our 'Bon Voyage' Party.

First touched and set eyes on Lavenders would be in spring 2005, my front garden, Lavender bushes that would make my heart sings every springs... I once cried when the builder conveniently parked his 4 wheel drive on top of my Lavender bush... how could he be so blind!!!

And here it is ~ First cooking with Lavender... last weekend 

Recipe (adapted from Fiona Hunter)

4 boneless chicken breast

900ml chicken stock (900ml water + 2 cubes of maggi chicken stock)

1 cup of polenta

50g butter

450g baby spinach

8 grapes tomatoes - halved

1 teaspoon of dried lavender

2 teaspoon of orange zest

2 garlice cloves - crushed

2 teaspoon of honey

2 tablespoon of olive oil

2 teaspoon of fresh thyme

2 teaspoon of fresh marjoram

salt

1. Clean and pat dry the chicken breasts with kitchen paper. Slash the chicken deeply and leave it aside.
2. To make the lavender marinate : Combine all the ingredients and season with salt. Spread the lavender marinate over the chicken and refrigerate for 3 hours.
3. Meanwhile, bring to boil the chicken stock and add polenta in a steady stream. Keep stirring until it thickened (about 2-3 minutes). Pour the cooked polenta into a buttered tray and allow to cool. Once it has cooled, cut into squares. Heat up butter in a frying pan and fry the cubed polenta until golden brown.
4. Heat up the grill and grilled the marinated chicken breasts for 15 minutes or until it is cooked, turning once. Slice the chicken breast.
5. Serve sliced chicken with baby spinach, halved grape tomatoes and cubed polenta.