Recipes for Lemon Balm in cooking

Cream of Potato soup with Lemon Balm

450gm (1lb) Potatoes
1 Large sliced onion
2 Medium celery sticks
25g (1oz) Butter
450ml (3/4pint) Water
Salt and Pepper
300ml (1/2pint) Fresh milk
45ml (3tbsp) fresh double cream
30ml (2tbsp) Lemon Balm

1. In a saucepan fry vegetables in butter for 10 minutes without browning.
2. Add water and season to taste.
3. Bring to boil, cover and simmer gently for 25 minutes.
4. Liquidise and return to pan and stir in milk.
5. Bring to boil and simmer for 5 minutes
6. Whirl in cream and add Lemon balm.

Lemon Balm and Almond Ring

100g (4oz) Butter
100g (4oz) Caster sugar
15ml (3tsp) Chopped Lemon balm
2 Eggs
100g (4oz) self raising flour sifted
50g (2oz) finely chopped almonds.

1. Brush bas and sides of a 1 1/2 pint ring tin
2. Cream butter with sugar until light and fluffy
3. Beat in eggs one at a time, adding 1 tbsp of flour with each one
4. Stir in lemon balm and almonds
5. Fold in remaining flour
6. Transfer to tin
7. Bake at 180c (350f) gas 4 for 35-40 minutes until an inserted wooden stick comes out clean.
8. When cool drizzle with glace icing.