Corn and Cashew Nut Curry

I've been quite busy exploring all sorts of seeds and nuts recipes of late and have been discovering how delicious some of these dishes can be. This is part of my effort to get my family into a healthier eating mode. This Corn and Cashew Nut Curry is one of those I came across which I thought was really delicious and satisfying. 

Corn, cashew nuts, potatoes and celery are stewed in a mildly spicy tomato-based curry. The cashew and corn gives a nice crunch while the potatoes make it more "meaty". The use of herbs such as lemongrass, kaffir lime leaves, spring onions and basil makes it extremely fragrant and aromatic.

Because so little curry paste is used, it isn't spicy and even my kids enjoyed this very much - they loved the crunchy cashew nuts. It goes great with rice and is great as a side dish.

Corn and Cashew Nut Curry
Recipe from 160 Chinese Wok & Stir-fry Recipes by Jenni Fleetwood

Ingredients

• 2 tbsp vegetable oil
• 4 shallots, chopped
• 90 g or 1 cup cashew nuts
• 1 tsp red curry paste
• 400 g potatoes, peeled and cut into chunks
• 1 lemon grass stalk, finely chopped (I cut into 1 inch long parts)
• 200 g chopped tomatoes (canned)
• 600 ml boiling water
• 200 g canned corn kernels, drained
• 4 celery sticks, sliced
• 2 kaffir lime leaves, rolled into cylinders and thinly sliced
• 1 tbsp tomato ketchup
• 1 tsp palm sugar or brown sugar
• 4 spring onions, thinly sliced
• Small bunch of basil, chopped

Method

• Heat oil in the work. Add shallots and stir-fry over a medium heat for 2-3 minutes until softened. Add the cashew nuts and stir-fry for a few minutes until they are golden.
• Stir in the red curry paste. Stir-fry for 1 minute, then add the potatoes, lemon grass, tomatoes and boiling water.
• Bring back to boil, then reduce the heat to low, cover gently simmer for 15-20 minutes or until the potatoes are tender.
• Stir in the corn, celery, lime leaves, ketchup, soy sauce, sugar and half of the spring onions into the wok. Simmer for a further 5 minutes, till heated through.
• Sprinkle with remaining spring onions and basil leaves.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Esther from Copycake Kitchen, at this post. 

This is for Herbs on Saturday hosted by Lavender and Lovage. 

Corn Hoon Kueh

Hoon Kueh is one of my favourite Nonya Kueh and I would occasionally buy it from Bengawan Solo to enjoy. These are either filled with bananas or corn - both of which I love.  When the craving struck, I decided to make a corn version for Little Thumbs Up. 

I have never made a Nonya Kueh in my life and I was really hesitant if it was even going to turn out right. It turned out fairly easy to make - all I had to do was to keep stirring the mixture to ensure that it doesn't burn. I thought I would have some difficulty in wrapping the kueh up in the banana leaves. However, the kueh mixture was so thick which made it easy to contain in the banana leaf. If you can't find banana leaves, you can set them in jelly moulds. 

This kueh recipe produced a kueh that wasn't too hard or too soft and fragrant. I really enjoyed my home made Corn Hoon Kuehs and my kids loved what they call Corn Agar Agar!

Corn Hoon Kueh (About 12 pieces)
Recipe from Pink Baker here

Ingredients:

(A)

• 200 g Thick coconut milk
• 350 g water
• 80 g sugar

(B)

• 90 g Hoon Kueh Flour (Mung Bean or Green Bean Flour)
• 200 g water

(C)

• 120 g of canned corn
• Banana leaves cut into 15 cm x 20 cm

Method

• Mix (B) till smooth.
• Boil (A) till sugar melts. Slowly pour in mixture B, stirring all the time with low heat.
• When the mixture thickens, remove pan from heat.
• Stir in the canned corn.
• Spoon about 4 tbsp of mixture onto banana leaves (or set them in jelly moulds)
• Wrap the banana leaf up into a rectangle parcel.
• Chill in the fridge till set. 

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Esther from Copycake Kitchen, at this post. 

Tres Leches Cake

A Tes Leches Cake, or pastel de tres leches (from Spanish, "three milks cake"), is a sponge cake soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream/whole milk. This is the first time I have heard of this cake and I was fascinated by the idea of soaking the cake in milk. I imagined that the cake would be really delicious with the flavours of the different types of milk (especially condensed milk!).

However, being health conscious, I was worried about the calories so I I cut down the amount of milk for soaking to reduced the damage to my waist line and also not to waste the milk mixture as there would be quite a fair amount of left over if I followed the recipe exactly. The sponge cake on its own was light and airy but not much to rave about. The magic really begins with the milk "disappearing" into the fork holes I made on the cake. 

Reviews have said that this cake is highly addictive and there is absolutely no doubt about that. The soaked sponge is moist but not quite as soggy as one might expect (I was honestly expecting the cake to fall apart with all that liquid). Later, I read that because the Tres Leches sponge is a very light cake, with many air bubbles, it does not have a soggy consistency, despite being soaked in the milk mixture. The three types of milk gave the cake a wonderfully rich and creamy bite and when topped with the fresh cream, was so delicious, I couldn't help but wolfed down two pieces right away.  

Tres Leches Cake (9 by 13 inches)
Recipe by The Pioneer Woman

Ingredients

For the Cake: 

• 1 cup All-purpose Flour
• 1-½ teaspoon Baking Powder
• ¼ teaspoons Salt
• 5 whole Eggs
• 1 cup Sugar, Divided
• 1 teaspoon Vanilla
• ⅓ cups Milk

For Soaking the Cake*: 

• 1 can Evaporated Milk
• 1 can Sweetened, Condensed Milk
• ¼ cups Heavy Cream (I replaced with low fat milk)

*I only used about 2/3 cup of Evaporated Milk, 2/3 cup of condensed milk and 1 tbsp of milk as I read from the steps below that there will a fair amount of left over milk mixture and I did not want to waste the mixture. 

For Icing:

• 1 pint Heavy Cream, For Whipping
• 3 Tablespoons Sugar (I omitted)

Method

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 inch pan liberally until coated.
• Combine flour, baking powder, and salt in a large bowl. Separate eggs.
• Beat egg yolks with 3/4 cup sugar (I reduced to 1/2 cup) on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
• Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
• Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
• Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
• Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
• Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
• Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

I am submitting this to Bake-Along hosted by Joyce of Kitchen Flavours, Lena of Her Frozen Wings and Zoe of Bake for Happy Kids

Essence of Orange-Chocolate Wafer Cake

The Essence of Orange-Chocolate Wafer Cake from the book Coffee Cakes: Simple, Sweet and Savory by Lou Seibert Pappas is the next bake for the members of The Home Bakers. The Home Bakers  is hosted by Joyce from Kitchen Flavours. If you are keen to join us, please contact Joyce. 

I was quite excited about this cake because I love the chocolate-orange combination. The pretty polka dots on the top of the cake make it interesting and pretty. I used chocolate couverture which were nice and round which made it easy to achieve the nice pattern. 

It is moist with fine golden crumbs and the it has a strong and lovely orange flavour - you can also taste bits of chocolate and raisins as you bite into it. There are some cakes I totally regret only baking half the recipe for and this is one of them. 

I baked half the recipe in a loaf pan. Below is my ingredient list for half a recipe. Please go to Eileen of Hundred and Eighty Degrees for the full recipe.

Ingredients

• Half large orange, scrubbed
• 1/2 cup golden raisins (I used black raisins)
• 4 tablespoons (56 g) unsalted butter at room temperature
• 1/2 cup sugar
• 1 large eggs
• 1 cup + 2 tbsp unbleached all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup low-fat plain yogurt or buttermilk
• 1/2 cup bittersweet chocolate wafers or chocolate chip

Summer Corn Salad

I'm on a mission to get my family to eat more healthily. This means more vegetables and salads on the daily menu. As we are a family of corn lovers, I went on a hunt for a corn salad recipe. This particular one caught my eye as the colours were so vibrant. 

My family enjoyed this beautiful salad which is chock full of fresh veggies and basil, and feta cheese. The fresh vegetables gave it a lovely crunch and the salad was rich, tangy flavor and very aromatic from the basil leaves. It was a salad our whole family enjoyed.

It was part of the Kenny Rogers meal which I served my family along with some some delicious corn muffins!

Summer Corn Salad (Serves 4)

Recipe from Taste of Home

Ingredients

• 5 teaspoons olive oil, divided
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon hot pepper sauce
• 1-1/2 cups fresh or frozen corn, thawed
• 1-1/2 cups cherry tomatoes, halved
• 1/2 cup finely chopped cucumber
• 1/4 cup finely chopped red onion
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 1/4 cup crumbled feta cheese

Method

• In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside.
• In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat.
• Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving. 

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Esther from Copycake Kitchen, at this post. 

Satay Ayam Goreng (Violet Oon's Cooking Class)

This past weekend, through the recommendation of a friend, I was privileged to attend a cooking class at The Private Pantry. Thank you to The Private Pantry for the invitation to attend Violet Oon's Nonya cooking session. The Private Pantry also organises cooking demonstrations and hands-on classes in Singapore by many other renowned chefs teaching different types of cuisines such as Thai, Italian, French and Spanish. Check out other classes by The Private Pantry here. 

Violet Oon doesn't need much of an introduction for Singaporeans. She has been a household name in Singapore for the many decades and I have heard much about her Nonya Food specialty which made me really excited about going to this class to pick up some tips. For those who do not know her, Violet Oon is one of Singapore's leading food gurus and considered a leading authority on Asian cuisine. 

During the class, she demonstrated three mouth-watering Nonya specialties: Satay Ayam Goreng, Garam Assam Fish and Sambal Belacan and also gave the class many valuable tips on preparing the spice mix required in Nonya cooking. 

Garam Assam Fish cooking away on the stove: Ikan Tenggiri or Garoupa fish steaks are cooked in a spicy and tangy curry with tomatoes, pineapples, laksa leaves and ginger flowers.  One can also add other vegetables such as brinjal or ladies fingers or use other kinds of seafood for this dish.

My tasting portion of Garam Assam Fish: According to Violet, a strong tasting fish is used with this curry so that it compliments the richness of the sauce. The firm fleshed fish goes well with the sauce and the tomatoes and pineapples adds a sharp edge to the Assam sauce which makes it extra refreshing. 

Sambal Belachan: Shrimp paste is pounded with fresh cut chillies in a pestal. This salty and spicy concoction is made perfect with a few drops of fresh lime juice. This can also be made in a food processor but the effect won't be the same as that using the traditional motar and pestal method, said Violet. 

Satay Ayam Goreng stewing away on the stove: This has to be my favourite dish among the three (recipe below). In this dish, pieces of chicken are stewed till tender in a spicy and aromatic coconut sauce. And one doesn't need to fry the spice mix ahead which means it doesn't require oil and is therefore much healthier. 

The sauce of the Satay Ayam Goreng being thickened: After the chicken pieces are done, they are removed and the sauce is slowly reduced further till it is thick and rich. 

My tasting portion of Satay Ayam Goreng: The succulent pieces of chicken covered with an aromatic and spicy sauce. The sauce will be delicious with bread or rice.

Satay Ayam Goreng

Recipe by Violet Oon

Ingredients

• 1 chicken cut into pieces of 1.2 kg of cut up thighs and breast of a chicken
• 3 cups of thick coconut cream or freshly squeezed coconut cream from 2 coconuts
• 1 - 1.5 tsp salt
• 2 - 4 tsp sugar
• 1 stalk lemongrass smashed, to allow flavours to infuse curry
• 3 kaffir lime leaves, broken up, to allow flavours to infuse the gravy
• 1 tbsp coriander powder*

Spice Mixture

• 5 dried chillies or 1 tbsp dried chilli paste
• 5 candlenuts, washed and drained
• 3 red chillies, sliced roughly
• 150 g shallots, peeled, sliced roughly
• 1 tsp belacan (shrimp paste)

*Dry fry coriander seeds in frying pan till light fragrant. Grind in a coffee grinder and sieve to get dine powder. Discard the rough bits. Alternatively, buy ready-made coriander powder. 

Method

1. Wash dried chillies, soak in hot water for about 1 to 2 hours till softened. Cut the stalks off and cut the chillies into small pieces.

2. Pound the candlenuts till semi-fine. Add the fresh chillies and pound till semi-fine. Add the dried chillies and pound for 3 to 4 minutes. Add the shrimp paste and pound well. The last ingredient to add is shallots. Pound till the mixture is very fine. Alternatively, you can grind the ingredients in a food processor till you get a smooth paste. Grind all the other ingredients first before adding the shallots for further grinding.

3. Mix all the ingredients (spice mix, coconut milk, lemongrass, lime leaves, chicken) in the sauce pan and bring to boil. Sprinkle the coriander powder into the pan and then add salt and sugar to taste. Simmer till the liquid is reduced and the gravy is thick. 

4. If the chicken is cooked (45 mins to 1 hour) and can be easily pierced with a fork, remove the chicken and further thicken the gravy till desired consistency.

5. Serve with rice, first removing the lemongrass and lime leaves.

Corn and Cheddar Cheese Loaf

I came across this Corn and Cheddar Cheese Loaf recipe and immediately put it on my to-do list. I love savoury bread as it is great as a sandwich loaf or to go with some hot soup. Corn and cheddar sounds like a great combination because my kids love these two ingredients. 

This turned out to be a very delicious loaf. It was moist, soft and fluffy from the yoghurt and creamed corn added to the dough. The original recipe used chillis which I decided against using in case it was too spicy for the kids. Instead, I added some fresh basil leaves which turned out to be a great choice as with each bite of the bread, I could taste a the lingering fragrance of the herb. 

And what's corn bread without any corn bits? So I also added in some corn kernels for extra texture. 

It was simply delicious with a bowl of home-made Tomato and Split Pea soup and made a perfect lunch over a weekend.  

Corn and Cheddar Cheese Loaf (2 loaves)
From the recipe book Chef Wan's Sweet Treats

Ingredients

• 1 tbsp active dry yeast, or 30 g fresh yeast (I used 2/3 tbsp instant yeast)
• 1/2 cup warm water
• 1 cup cornmeal
• 2 tsp salt
• 1 tbsp sugar
• 1/2 tsp baking soda
• 2 eggs
• 1 cup yoghurt
• 1/2 cup corn oil (I used canola oil)
• 1 cup creamed corn
• 5 cups + little extra all purpose flour (I used bread flour)
• 1 1/2 cups cheddar cheese
• 2 green chillies, finely chopped (I replaced with about 20 pieces of basil leaves)
• 1 onion, diced and fried till golden brown (I replaced with 1/2 a cup of corn kernels)

Method

• Crumble yeast into warm water and allow it to dissolve for 5 mins until frothy. Add cornmeal, salt, sugar and baking soda into the mixture.
• Add to the mixture eggs, yoghurt, oil, creamed corn, flour, chillies (basil), onion (corn) and knead till dough forms. Add a little more flour if necessary. 
• Allow dough to rest for 10 mins then knead again. 
• Place in bowl and set aside till double in bulk.
• Push down the dough, divide into two parts and place each portion in a baking pan. Allow the dough to double in bulk.
• Bake at 170 degrees C for about an hour or till golden brown.

Note: I used a bread maker to mix; I put all the ingredients into the breadmaker and kneaded for about 5 minutes. Then I let the dough rest for 10 mins, before kneading for another 15-20 mins. I baked at 170 degrees C for about 25 mins. 


This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Esther from Copycake Kitchen, at this post. 

This is for Bake Your Own Bread by Roxanas Home Baking.

This is for Herbs on Saturday by Lavender and Lovage. 

I am entering this post into The One Ingredient Challenge (co-hosted by Nazima of Franglais Kitchen and Laura of How to Cook Good Food) as this month’s chosen ingredient is cheese.

Lemon Cornmeal Olive Oil Cake

I simply love the refreshing flavours of lemon in a cake and am always looking for a good recipe to make. I was immediately drawn to this Lemon Cornmeal Olive Oil Cake recipe when I first saw it on Liv Life - firstly its because I still have a huge bag of cornmeal sitting around from previous bakes and more importantly, it uses oil instead of butter. This recipe fits perfectly into my definition of a healthier cake recipe. 

I love how easy this cake is put together. It is bursting with fresh lemon flavour and has a wonderfully light and moist texture. The cornmeal added a very slight salty aftertaste which isn't very obvious yet complements the sweetness and sourish taste. The only thing about this cake is that one has to be very light and gentle when it comes to mixing the ingredients in or the cake may have some dense spots. 

The true test of how successful is a recipe is how much the kids and hubby enjoys it and they sure did! I almost immediately made another one because the first one was gone in a jiffy. 

Lemon Cornmeal Olive Oil Cake (9 inches)

Recipe from Livlife adapted from Epicurious and Abby Dodge

Lemon Cake:

• 1 1/2 cups all purpose flour
• 1/3 cup yellow cornmeal 
• 3/4 cup sugar
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk (I added 1 tbsp lemon juice to 1 cup of milk and let it stand)
• 2 large eggs
• 1 tablespoon finely grated lemon peel
• 1/2 teaspoon vanilla extract
• 1/4 tsp almond extract
• 1/2 cup citrus olive oil (or any light olive oil)

Lemon Glaze:

• 1 cup powdered sugar
• 2 Tbs to 1/4 cup lemon juice (depending on how thick you want the glaze to be) 

Method

• Preheat oven to 350ºF (175ºC) and butter a 9-inch cake pan with 2-inch high sides.  Line the bottom of the pan with parchment paper.
• In a large bowl combine the flour, cornmeal, sugar, baking powder and salt, whisking to combine.
• In a smaller bowl, combing the buttermilk, eggs, lemon peel, extracts and olive oil.  Again, whisk to combine.
• Pour the buttermilk mixture into the dry ingredients, and with a light hand, gently fold the ingredients just until blended.  Abby specifically recommends folding, not stirring.   (Do not over-mix the batter, use light gentle folding, or the batter may lose its lightness and there will be some dense spots in the cake).
• Pour the batter into your prepared cake pan and place into the center of the oven.
• Bake until a toothpick inserted into the center of the cake comes out clean and the cake begins to pull away from the sides of the pan, 25-30 minutes.
• Remove the cake from the oven and run a knife around the sides.  Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up.
• Allow cake to cool about 10 minutes.
• While cake is cooling, whisk together the Lemon Glaze ingredients to your desired consistency.  Liv prefers a thicker glaze, but add additional lemon juice for a nice, thinner drizzle if that is your preference.  
• Drizzle or spoon glaze over cake and if you can, allow the glaze to set.  If you can't wait, the cake is delightful warm with the sticky glaze, but a few hours later it's even better.

Note: I used a 8.5 inch tin and didn't use the lemon glaze. I served mine with some yoghurt. 

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Esther from Copycake Kitchen, at this post. 

This is for Made with Love Mondays by Javelin Warrior.

Corn Muffins (Kenny Rogers)

I grew up eating at Kenny Roger's and their corn muffin remains one of my favourite items whenever I eat at the restaurant. I don't eat there as often now because its simply easier to eat at home when I have three young kids. When looking around for corn recipes to take part in this month's Little Thumbs Up, I suddenly remembered those famous corn muffins and found a recipe that claimed to be the original. That's a big claim - I had to make these and see if its true. 

These muffins are so good and really close to the original taste I recall. A little sweet, a little salty, and has the distinctive taste of milk and honey. It is firm yet fluffy and has moist crumbs.

I had to eat the muffins the Kenny Rogers way - with Lemon Roasted Chicken, roasted potatoes and summer salad - absolutely delicious and satisfying! 

Kenny Roger's Corn Muffins (Makes 12)

Recipe from here.

Ingredients

• 1/2 cup (113 g) butter 
• 2/3 cup sugar (reduced to about 1/3 cup)
• 1/4 cup honey
• 2 eggs
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 3/4 cup yellow cornmeal
• 1/2 teaspoon baking powder
• 1/2 cup milk
• 3/4 cup frozen yellow corn

Method

• Preheat oven to 400 degrees F (200 degrees C).
• Cream together butter, sugar, honey, eggs and salt in a large bowl.
• Add flour, cornmeal and baking powder and blend thoroughly. Add milk while mixing.
• Add corn to mixture and combine until corn is worked in.
• Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20-25 minutes or until muffins begin to turn brown on top.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Esther from Copycake Kitchen, at this post. 

This is for Made with Love Mondays by Javelin Warrior.

This is for Tea Time Treats hosted by What Kate Baked and Lavender and Lovage. 

Lavender-Lemon Polenta Cake

The Rosemary Lemon Polenta Cake from the book Coffee Cakes: Simple, Sweet and Savory by Lou Seibert Pappas is the next bake for the members of The Home Bakers. The Home Bakers  is hosted by Joyce from Kitchen Flavours. If you are keen to join us, please contact Joyce. 

You are probably wondering where is the rosemary in the cake since you don't see anything green in the photos. This particular recipe is really interesting because it gives you an option between using rosemary or lavender - which will give different the cake a different aroma and flavour. I have a fresh rosemary plant but choose to use dried lavender as its been a while since I have baked with lavender. Besides, I have always wanted to make a lavender cake. 

The lavender flowers steeped in the buttermilk blends well with the lemon and makes the cake both aromatic and refreshing. This cake has fine, moist crumbs and a melt in the mouth type of texture. 

I baked half the recipe in a loaf tin and this is my scaled down list of ingredients. Please go to Angela of The Charmed Cupcake for the full recipe. 

Cake Batter

• 1/2 cup buttermilk
• 1 tablespoons minced fresh rosemary or fresh lavender blossoms, or 3/4 tablespoons dried lavender blossoms
• 1/4 cup finely ground polenta or cornmeal
• 113 g unsalted butter, room temperature
• 1/2 cup + 2 tbsp sugar (I used about half this amount)
• 2 large eggs
• 1/2 tablespoon grated lemon zest
• 3/4 teaspoons vanilla extract
• 1 cup + 2 tbsp unbleached all-purpose flour
• 1 teaspoons baking powder
• 1/4 heaped teaspoon baking soda
• Pinch of salt

Lavender-Lemon Syrup

• 1/6 cup sugar
• 1/6 cup freshly squeezed lemon juice
• 1/6 cup water
• 1 tablespoons minced fresh rosemary or fresh lavender blossoms or 3/4 tablespoons dried lavender blossoms

This is for Herbs on Saturday hosted by Lavender and Lovage.