{"id":3824,"date":"2026-09-25T07:44:17","date_gmt":"2026-09-25T07:44:17","guid":{"rendered":"https:\/\/herbsandlore.be\/?page_id=3824"},"modified":"2026-09-25T07:44:18","modified_gmt":"2026-09-25T07:44:18","slug":"recepten-met-lavendel","status":"publish","type":"page","link":"https:\/\/herbsandlore.be\/?page_id=3824","title":{"rendered":"Recepten met Lavendel"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lavendel is verrassend lekker in zowel zoete als hartige gerechten \u2014 maar gebruik <strong>culinaire lavendel<\/strong> en liefst niet te veel, want de smaak kan snel overheersen.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">1. Citroen-lavendelcake<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Voor 8\u201310 personen<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredi\u00ebnten<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>200 g roomboter, op kamertemperatuur<\/li>\n\n\n\n<li>180 g suiker<\/li>\n\n\n\n<li>3 eieren<\/li>\n\n\n\n<li>200 g bloem<\/li>\n\n\n\n<li>1\u00bd tl bakpoeder<\/li>\n\n\n\n<li>Rasp van 1 biologische citroen<\/li>\n\n\n\n<li>1 el citroensap<\/li>\n\n\n\n<li>1 tl gedroogde culinaire lavendel<\/li>\n\n\n\n<li>Snufje zout<\/li>\n\n\n\n<li>2 el melk<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Voor het glazuur<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>100 g poedersuiker<\/li>\n\n\n\n<li>1\u20132 el citroensap<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Bereiding<\/strong><\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Verwarm de oven voor op <strong>175 \u00b0C<\/strong>. Bekleed een cakevorm met bakpapier.<\/li>\n\n\n\n<li>Wrijf de lavendel kort tussen je vingers of stamp hem heel licht fijn. Zo komt het aroma vrij.<\/li>\n\n\n\n<li>Klop de boter en suiker luchtig. Voeg de eieren \u00e9\u00e9n voor \u00e9\u00e9n toe.<\/li>\n\n\n\n<li>Meng bloem, bakpoeder en zout. Spatel dit door het beslag.<\/li>\n\n\n\n<li>Voeg citroenrasp, citroensap, melk en lavendel toe.<\/li>\n\n\n\n<li>Schep het beslag in de vorm en bak ongeveer <strong>40\u201345 minuten<\/strong>, tot een prikker er schoon uitkomt.<\/li>\n\n\n\n<li>Laat de cake afkoelen.<\/li>\n\n\n\n<li>Meng poedersuiker met citroensap tot een dik glazuur en verdeel dit over de cake.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Tip:<\/strong> begin met \u00be tl lavendel als je lavendel nog niet eerder in gebak hebt gebruikt.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">2. Geroosterde wortels met honing en lavendel<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Voor 4 personen als bijgerecht<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredi\u00ebnten<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>600 g wortels<\/li>\n\n\n\n<li>1\u00bd el olijfolie<\/li>\n\n\n\n<li>1 el honing<\/li>\n\n\n\n<li>\u00bd tl gedroogde culinaire lavendel<\/li>\n\n\n\n<li>Rasp van \u00bd sinaasappel<\/li>\n\n\n\n<li>\u00bd tl grof zeezout<\/li>\n\n\n\n<li>Versgemalen zwarte peper<\/li>\n\n\n\n<li>Optioneel: een paar blaadjes verse tijm<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Bereiding<\/strong><\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Verwarm de oven voor op <strong>200 \u00b0C<\/strong>.<\/li>\n\n\n\n<li>Schil de wortels en snijd dikke exemplaren in de lengte doormidden.<\/li>\n\n\n\n<li>Meng olijfolie, honing, lavendel, sinaasappelrasp, zout en peper.<\/li>\n\n\n\n<li>Schep de wortels er goed doorheen.<\/li>\n\n\n\n<li>Verdeel ze over een bakplaat en rooster ze <strong>25\u201335 minuten<\/strong>, tot ze zacht en aan de randjes gekaramelliseerd zijn.<\/li>\n\n\n\n<li>Bestrooi eventueel met verse tijm.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Lekker erbij:<\/strong> geitenkaas, couscous of geroosterde aardappeltjes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Tip:<\/strong> lavendel moet hier een achtergrondaroma zijn. Als je hem duidelijk als eerste proeft, heb je waarschijnlijk te veel gebruikt.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">3. Bosbessen-lavendellimonade<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Voor ongeveer 1 liter<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredi\u00ebnten<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>150 g blauwe bessen<\/li>\n\n\n\n<li>100 g suiker<\/li>\n\n\n\n<li>250 ml water<\/li>\n\n\n\n<li>\u00bd\u20131 tl gedroogde culinaire lavendel<\/li>\n\n\n\n<li>Sap van 3 citroenen<\/li>\n\n\n\n<li>500 ml koud bruiswater<\/li>\n\n\n\n<li>IJsblokjes<\/li>\n\n\n\n<li>Optioneel: citroenschijfjes en verse munt<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Bereiding<\/strong><\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Doe blauwe bessen, suiker en 250 ml water in een pannetje.<\/li>\n\n\n\n<li>Breng rustig aan de kook en laat ongeveer <strong>5 minuten<\/strong> zacht koken.<\/li>\n\n\n\n<li>Voeg de lavendel toe, zet het vuur uit en laat <strong>5\u201310 minuten trekken<\/strong>.<\/li>\n\n\n\n<li>Zeef het mengsel en laat de siroop afkoelen.<\/li>\n\n\n\n<li>Meng de siroop met het citroensap.<\/li>\n\n\n\n<li>Voeg vlak voor het serveren het bruiswater en ijs toe.<\/li>\n\n\n\n<li>Garneer met citroen, munt en eventueel een paar blauwe bessen.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Tip:<\/strong> voor een alcoholvrije cocktail kun je er vlak voor het serveren een scheutje tonic aan toevoegen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Onze belangrijkste lavendeltip:<\/strong> <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gebruik altijd <strong>eetbare\/culinaire lavendel<\/strong> en niet zomaar lavendel uit de tuin of uit een bloemenzaak! <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Franse lavendelsoorten zoals <em>Lavandula angustifolia<\/em> zijn doorgaans het meest geschikt voor culinair gebruik.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lavendel is verrassend lekker in zowel zoete als hartige gerechten \u2014 maar gebruik culinaire lavendel en liefst niet te veel, want de smaak kan snel overheersen. 1. Citroen-lavendelcake Voor 8\u201310 personen Ingredi\u00ebnten Voor het glazuur Bereiding Tip: begin met \u00be tl lavendel als je lavendel nog niet eerder in gebak hebt gebruikt. 2. Geroosterde wortels [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"class_list":["post-3824","page","type-page","status-publish","hentry"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.2 - aioseo.com -->\n\t<meta name=\"description\" content=\"Lavendel is verrassend lekker in zowel zoete als hartige gerechten \u2014 maar gebruik culinaire lavendel en liefst niet te veel, want de smaak kan snel overheersen. 1. 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