Honey Recipies

Honey Related Recipes

APPLE AND CHEESE MUFFINS

OK, so no honey in here, but they were so popular at the AGMwe were asked to print the recipe, so here it is...

20 Large muffin cases.

1 mug of flour.
1 mug of strong cheddar cut into small centimetre cubes.
1 1/2 mugs of Granny Smith apples cut into small centimetre cubes.
1/2 mug of milk.
1/4 mug of melted butter.
3/4 mug of sugar.
3 stripped vanilla pod.
1/2 a teaspoon of freshly grated nutmeg.
1/2 a teaspoon of freshly ground cinnamon.
1 large egg.
Pinch of salt.
Teaspoon of baking powder.

Stir the butter into the sugar in a large bowl.Add the vanilla and the egg. Stir roughly. Pre heat your oven to 180 degrees C.In another large bowl, stir together the flour, baking powder, salt and spices. Mix these well and then add to the wet mix Add to this the apples and cheese.

Stir but not too much. Add the milk, and stir roughly into a large, sticky (mess) mix. Take your muffin tray and arrange the muffin cases.

Divide the mixture between the muffin cases. Bake for about 20 minutes in the oven. The tops will crack and turn golden towards the end, showing they are cooked to perfection. Open the oven, take them out and place somewhere safe to cool, whilst you enjoy the wonderful smell of apple, cheese and spices.

These can also be frozen, but are best eaten within a few days.

CHOCOLATE & BANANA CRUNCH

Children will love making and eating this very simple biscuit cake. Add some sultanas, chopped semi-dried apricots or dried cranberries if you want some pretence of Healthy Eating or just indulge yourself!

75g butter,
1 tbsp honey,
225g crushed chocolate digestives,
2 bananas

1.Melt the butter with the honey.
2.Add the crushed biscuits, the bananas chopped small and fruit if using.
3.Stir well and spread level in a tin. The size depends on how thick you want it.
4.Leave in the fridge for at least an hour. Cut into fingers or squares.

In hot weather store in the fridge. Lining the tin with baking parchment will make it easier to remove. Instead of dried fruit add a few chopped nuts or some grated orange.

GRANOLA

Group One -
300g porridge oats,
50g sunflower seeds,
50g pumpkin seeds,
2 tbsp golden linseed or sesame seeds (you can buy mixed seeds to use instead),
100g flaked almonds or other nuts roughly chopped

Group Two -
3 tbsp oil,
4tbsp honey or maple syrup,
125ml apple juice or water

Group Three -
100g dried fruit (raisins, sultanas, cranberries, blueberries,strawberries, chopped dried apricots, apple, prunes, dates, pear – your choice!)

1.Mix the first group of ingredients together.
2.Warm the next group until just melted and add the dried ingredients.
3.Mix well and spread onto one or two baking trays in a thin layer. Keep it in small clumps.
4.Bake for about 10 mins until golden, mix and return to the oven for about 5 mins until lightly golden all over.
5.Add the dried fruit, stir and return to the oven for 5 mins.
6.Cool and keep in an air tight container.

Serve with milk, yoghurt or fruit juice.

HONEY AND LAVENDER LAMB

Serves 4 :

1 tsp dried or fresh lavender,
1 tsp chopped rosemary,
1 clove garlic crushed or chopped,
1 generous tbsp runny honey,
2 tbsp olive oil,
4 lamb steaks or 8 lamb chops

1. Mix the lavender, rosemary, garlic, honey and oil together in a bowl.
2. Put the lamb in a shallow dish in a single layer.
3. Pour the lavender mixture over the lamb and rub into the meat.
4. Cover, chill and leave to marinade for as long as possible preferably overnight
5. Heat the oven to 220ºC, gas 7, fan oven 200ºC.
6. Remove covering and roast for about 25 mins - Turn once and baste with the juices.

Variation - Grill on the BBQ instead of roasting!

HONEY FLAPJACK

A quick and easy snack, good for lunch boxes and made from the store cupboard.

140g soft brown sugar,
140g butter,
2 tbsp honey,
75g chopped nuts (see below),
140g dried fruit chopped (see below),
175 porridge oats

Oven gas 4 160°C fan 140°C
Method
1.Grease and line a 20x20cm tin and turn oven on.
2.Place sugar, butter and honey in a med saucepan and warm gently.
3.Mix nuts, fruit and oats in a bowl.
4.When the butter mixture is melted add in the oat mixture and stir well.
5.Tip into tin and spread out.
6.Bake for about 30 mins until lightly golden.
7.Cool in the tin then cut into 16.
For fruit and nuts - Use your favourite combination or whatever you have in the cupboard:
Nuts – walnuts, almonds, peanuts, pecans, pistachios, hazelnuts, sunflower seeds.
Fruit - dried apricots, sultanas, dates, figs, cranberries, glace or dried cherries, raisins.
…whatever other combination you can think of!

HOT SPICED PUMPKIN CHUTNEY

Makes about 3 Jars

900g Pumpkin, peeled and cut into 2-3cm chunks
2 Onions, finely chopped
200g Cooking Apples, peeled, cored and roughly chopped
50g Dates, stoned and chopped
450ml Cider Vinegar
2 tablespoons of medium Curry Powder
1 teaspoon of ground Cumin
1 teaspoon of Black Onion Seeds
1 teaspoon of Paprika
4cm piece of fresh root Ginger, peeled and finely chopped
6 Birds Eye / Asian Red Chillies, finely chopped
200g granulated Sugar
200g Honey

Put the pumpkin,onions, apples and dates in a large saucepan. Pour over the vinegar. Add the spices and ginger. Mix well. Bring this mixture to the boil, then reduce the heat and simmer for an hour; stir occasionally to ensure the mixture does not burn on the base of the pan. Add the sugar now the mixture is soft and stir until it is dissolved. Now add the Honey and stir in well. Continue to cook for another hour and a half on a gentle simmer; by which time the mixture will have become thicker. Keep stirring occasionally to avoid burning. Once nice and thick, ladle the mixture into warm sterilised jars with non-metallic or vinegar proof lids, making sure there are no air gaps. Cover each pot with a waxed paper disc, seal and label. Store in a cool, dark place for at least 1 month.

Refrigerate after opening.

NEW FOREST CRANACHAN

250g raspberries (you can use strawberries or a mixture),
3 tbsp Cointreau or Grand Marnier,
2 tbsp oatmeal,
300ml double cream,
1 tbsp New Forest Honey



1.Sprinkle the raspberries with 2 tbsp of the liqueur and leave to marinate.
2.Dry fry or toast the oatmeal until golden and toasted.
3.Whip the cream to soft peaks, add the honey and remaining liqueur.
4.Ensure the Oats have cooled. Fold in half the oats.
5.Layer fruit, oats and cream in glasses finishing with a little fruit and a sprinkle of oats.
6.Chill for at least 30 mins for the cream to firm up.

QUICK SAUSAGE SUPPER

Serves 4:

a little oil,
8 of your favourite sausages,
1 red or white onion peeled and cut into wedges,
2 eating apples cut into 8ths and cored but leave the skin on,
1 tbsp redcurrant jelly or honey,
½ pt water,
½ chicken stock cube,
2 tbsp grain mustard,
salt and pepper,
2 sprigs rosemary

1.In a large frying pan heat the oil and fry the sausages for about 5 mins. Add the onion and fry until going brown.
2.Tuck in the apples, turn the heat up until they too start browning. Be gentle to keep them whole.
3.Add the redcurrant jelly or honey and break it up so it melts. Add water, stock cube, mustard, seasoning and rosemary. Bring to the boil for a few minutes until the sauce has reduced a little.
4.Turn the heat down and simmer gently for about 10 mins adding a little more water if necessary and turning the sausages and apple once.
Variations

- Replace sausages with sliced pork tenderloin. Use honey grain mustard instead of redcurrant jelly and mustard. Stir in a dollop of crème fraîche or cream just before serving.

RASPBERRY SYLLABUB

You only need a small portion of this. Some more ripe raspberries at room temperature are an excellent addition. Serves 4-6

2 tbsp honey,
1 lemon – zest and juice,
60ml sweet white wine,
300ml double cream,
150g raspberries

1.Place the sugar, lemon and wine in a bowl. Put in the fridge for as long as you can.
2.Gradually whisk the cream into the wine mixture until it leaves a thick trail. Don’t over whisk!
3.Crush the raspberries with a fork and fold gently into the syllabub.
4.Spoon into glasses and chill for at least half an hour.

Many thanks to Judith Long and Matt Brake for these recipes.

© New Forest & District Beekeepers Association.

Website by OM International