Lavender Frappuccino , a floral flavoured Frappuccino, perfect for the summer, an instant recipe for when that craving hits.

A few days ago, I and my family went to the Mayfield Lavender Farm near London. Lavender fields seem to have taken over Instagram recently, with all visitors hoping to get the chance of that perfect selfie!

Going to a lavender farm immerses all of the senses of all things Lavender. The aroma hangs in the air and the beautiful purple hue stretches out all around you!

Now, you can’t go all the way to a Lavender farm without sampling the delicacies including Lavender Scones on offer at the cafe. In the steady sunshine, the Lavender Frappuccino stood out.

Lavender Frappuccino in three tall glasses - 1 homemade Frappuccino, topped with whipped cream - 2 copycat Frappuccino served with straws - 3 Mayfield Copycat Lavender Frappuccino - 4

Mayfield Copycat Lavender Frappuccino

ingredients:

  • 4 Tbsp. Instant Coffee
  • 500ml Full fat milk
  • 100ml Double Cream
  • 100ml Lavender syrup
  • As needed Squirty Cream
  • 1 Tsp. Lavender stalks or dried lavender
  • As needed Ice cubes

instructions:

How to cook Mayfield Copycat Lavender Frappuccino

  1. Dissolve the instant coffee in a little warm water and let it cool.
  2. Blend all of the above ingredients apart from the squirty cream and dried lavender.(adjust the lavender syrup to desired taste and sweetness)
  3. Pour coffee mixture into a desired glass and top with squirty cream and garnish with dry lavender.
Did you make this recipe?

You’ll love this delicious Mixed Lentils and Suva Bhaji Daal with steamed rice or hot phulka roti. Easy to make, yet so comforting.

Lentils or daal is a staple in most Indian homes. This delicious, hearty and comforting quick mixed lentils and dill-suva bhaji daal is a great vegan dish for any day.It is healthy, nutritious and packed with flavours. - 5

I love the layered flavour of this suva daal. The medley of lentils (yellow moong, red lentils and split bengal gram), and fresh dill leaves pair really well. The daal is also finished with a generous tempering of sliced garlic – adding even more warmth and complexity.

Daal is a staple for many Indians and it certainly is in our family too! My Mum often makes traditional daal recipes but we always love experimenting with different ingredients too! The idea for using dill here, probably leftover after making dill curry , stems from our garlic moong dal with carrot greens .

This daal comes together in no time at all. For a wholesome meal serve this daal with salad, rice and round and soft gujarati rotlis

More Daal recipes

  1. Gujarati Tuver Daal

  2. Dhaba style Daal Fry

  3. Mash Ki Daal

  4. Mixed Daal with Turnip Greens

a round ceramic bowl is filled with yellow daal which is topped with dill and served with a lemon wedge - 6

Suva Daal

Ingredients

  • 400 gram mixed lentils yellow moong, red lentils, split bengal gram
  • 250 gram dill suva bhaji
  • 2 tablespoon oil
  • 1 onion chopped
  • 2-3 green chilli slit
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 2 teaspoon red chilli powder
  • 1 teaspon turmeric powder
  • ½ teaspoon garam masala
  • 2 teaspoon ground cumin and coriander
  • 1 small tomato chopped
  • 1 tablespoon lemon or lime juice
  • pinch hing

Second tempering (optional)

  • 1 tablespoon oil
  • 2 dried red chilli
  • 2 cloves garlic thinly sliced
  • pinch red chilli powder

Instructions

  • Thoroughly wash the lentils. Soak for half an hour if you can, otherwise use directly in the recipe.
  • Add the soaked lentils, water, salt and turmeric powder in a pressure cooker.
  • Cook for 3-5 whistles. Let the pressure release naturally.
  • Lightly mash cooked daal with the back of the ladle.
  • In a heavy bottom pan or kadai heat oil and add cumin seeds.
  • Once they splutter, add hing and onion.
  • Once onion started getting pink, add garlic and ginger.
  • Sauté the mixture for a couple of minutes then add slit green chillies.
  • Add chopped tomatoes and cook until reduced, then add the spice powders.
  • Once you see oil is separating, add the boiled daal and check the consistency. If it’s too thick add a little water.
  • Add salt and bring it to a boil, reduce heat and let it simmer for 10-12 minutes.
  • Now add chopped dill leaves and cook further for a couple of minutes.
  • Switch off the heat.

Second tempering

  • Heat oil is a small pan then add dried red chilli and thinly chopped garlic. Sauté the garlic until lightly brown. Switch off the heat then add a pinch of red chilli powder. Immediately pour over the cooked daal.
  • Squeeze over lemon juice and mix well. Serve hot.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.