To Bee or Not to Bee - Honey Recipes

sister herb

Official TTI Chef
Lamb and Honey Meatballs

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500 g lamb mince
1 cup dried breadcrumbs
1 tsp thyme leaves chopped
2 tsp Worcestershire sauce
2 tbsp honey
1 onion finely chopped
1 clove garlic crushed
1 egg lightly beaten
1 lemon, rind and juice
sea salt and pepper

Method

  1. In a large bowl combine onion, garlic, mince, breadcrumbs, egg, thyme, lemon rind (not juice) and Worcestershire sauce, season with salt and pepper. Mix thoroughly and roll into walnut-sized balls.
  2. Heat barbecue flat plate to medium and cook meatballs for 10-12 mins turning occasionally. Place onto serving platter immediately. While warm, pour over lemon juice and drizzle with honey.
  3. Serve with salads.

Source: http://recipes.coles.com.au/recipes/213/lamb-honey-meatballs/
 

sister herb

Official TTI Chef
Honey-Roasted Vegetables

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Honey glazes this simple side dish of roasted sweet potatoes, carrots, and parsnips with sweetness and sheen. Walnut halves and thyme sprigs roast along with the vegetables for additional fall flavor.

2 medium sweet potatoes (1 pound total), peeled, halved, and cut into 1/2-inch pieces
4 medium carrots, cut into 1/2-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch pieces
1/2 cup walnut halves
1/4 cup honey
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
3 to 5 sprigs thyme

Cook's Note
If your honey crystallizes (a natural occurrence), microwave it for 30 seconds to return it to a liquid state.

Directions
Preheat oven to 375 degrees f / 190 C. In a 3-quart baking dish, toss together sweet potatoes, carrots, parsnips, walnuts, honey, and oil; season with salt and pepper. Top with thyme sprigs and roast until vegetables are browned at edges and tender when pierced with a knife, about 1 hour.

Source: http://www.marthastewart.com/332398/honey-roasted-vegetables
 

sister herb

Official TTI Chef
Easy Honey-Lemon Cheesecake Recipe
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Ingredients
Crust:

7 whole graham crackers
1 1/4 cups walnuts, toasted
4 tablespoons butter or margarine, melted
1 teaspoon lemon zest
Filling:
2 packages (8 ounces each) cream cheese, softened
4 tablespoons honey
2 teaspoons lemon zest
1/4 cup sour cream
2 large eggs
Topping:
1 jar (11 1/4 ounces) lemon curd (See Note)
4 lemon slices

Directions:
Preheat oven to 350 F/175 C.
Crust:
Chop graham crackers in food processor. Add nuts and process until coarsely chopped. Mix in butter and lemon zest, blending until crumbs are moistened.
Press crumb mixture onto bottom of a 9-inch springform pan. Bake about 10 minutes until set. Remove to rack. Leave oven on at 350 F/175 C.
Filling:
In a large bowl beat cream cheese, honey and lemon zest until smooth. Beat in sour cream. Add eggs, beating until combined.
Pour filling into crust. Bake about 50 minutes until center moves slightly. Transfer cake to rack. Cool.
Topping:
In a bowl beat lemon curd. Spoon lemon curd in circles on top of the warm cake.
Refrigerate uncovered overnight. To serve, release pan sides. Garnish cake with lemon slices. Top with whipped cream, if desired.

Source: http://www.karaspartyideas.com/2013/07/easy-lemon-cheesecake-recipe.html

Note: You can also make lemon curd by yourself:

Lemon Curd

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Yield:
Makes 1 cup.

Ingredients:

  • 3 egg yolks
  • 1 whole egg
  • 3/4 cup sugar
  • 1/2 cup lemon juice
  • zest of 2 lemons
  • 4 tablespoons unsalted butter, cut into small cubes
Directions:
In a small saucepan, whisk together egg yolk and egg until combines. While whisking, pour in sugar, lemon juice and zest, and continue whisking until creamy and well incorporated, about one minute. Place over medium heat, whisking constantly, until the custard thickens and can coat the back of a wooden spoon, about 8-10 minutes. Remove the pan from the heat, and stir in the butter, one cube at a time. Strain into a bowl or jar, cover surface with plastic wrap and chill in the refrigerator for at least one hour.

Source: http://kitchenconfidante.com/simple-sundays-lemon-curd-recipe
 

sister herb

Official TTI Chef
Honey & Goat Cheese-Filled Fig Muffins

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3/4 cup crumbled soft goat cheese, or reduced-fat cream cheese
2 tablespoons honey
1 teaspoon lemon zest, freshly grated
1 1/4 teaspoons vanilla extract, divided
2 cups white whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 large egg white
3/4 cup brown sugar, packed dark or light
1 cup buttermilk, low-fat or nonfat
1/3 cup extra-virgin olive oil
1 1/4 cup dried figs, chopped
3 tablespoons turbinado, or granulated sugar

Instructions
  1. Preheat oven to 425 F/220 C. Line 12 (1/2-cup) muffin cups with paper liners or coat with cooking spray.
  2. Thoroughly combine goat cheese (or cream cheese), honey, lemon zest and 1/4 teaspoon vanilla in a small bowl. Set aside.
  3. Whisk flour, baking powder, baking soda and salt in a large bowl. Lightly beat eggs and egg white in a medium bowl; add brown sugar and the remaining 1 teaspoon vanilla and whisk until the sugar is dissolved, about 1 minute. Gradually whisk in buttermilk and oil until smooth. Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix. Fold in figs.
  4. Spoon half the batter into the prepared muffin cups. Add 1 generous teaspoon of the reserved cheese filling to the center of each muffin, and cover with the remaining batter. (The filling should not be visible.) Sprinkle the muffins with sugar.
  5. Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13 to 15 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool.
Source: http://www.webmd.com/food-recipes/honey-and-goat-cheese-muffins
 

sister herb

Official TTI Chef
Honey & Dried Fig Scones

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Serves: 12

Ingredients

  • 1,5 dl. (2/3 cup) oldfashioned oatmeal
  • 3,5 dl (1½ cup) all-purpose flour
  • 10 dried figs
  • 1 tsp baking powder
  • 1 tbsp. vanilla sugar
  • 90 g. cold butter
  • 2 dl (3/4cup) low-fat yoghurt
  • 0,5 dl (1/4 cup) honey
Instructions
  1. Preheat oven to 220°C/ 430°F.
  2. Cut figs into smaller cubes.
  3. Mix all dry ingredients in a bowl.
  4. Cube the cold butter and mix it into the flour-mix using your hands. Make sure there are no lumps bigger than a pea.
  5. Stir tigether yoghurt and honey and add it to the bowl.
  6. Divide the dough in two and make a flat round of each one. Cut into 6 scones each.
  7. Transfer to a baking sheet with non-stick paper and place the scones in the oven. Immediately turn down the heat to 175°C/ 350°F and bake for approx. 25 minutes.
  8. Serve warm.
Source: http://thesmoothielover.com/honey-dried-fig-scones/
 

sister herb

Official TTI Chef
Article: Is Honey Healthier Than Sugar?

Posted: 06/09/2014

The Scientist: Keith Kantor, Ph.D., a nutritionist and author of the children's book The Green Box League of Nutritious Justice

The Answer: Sugar is sugar. And honey is (mostly) sugar. But if you're choosing between the two from a health perspective, err on the side of the sticky stuff.

Your body breaks food down into glucose in order to use it for fuel. The more complex a food -- namely a carbohydrate -- is, the more work it takes to break it down. Sugar is made of 50 percent glucose and 50 percent fructose, the sugar typically found in fruits, and is broken down very easily, leading to a surge of blood glucose. What your body doesn't use right away gets stored as fat. Honey is also made mostly of sugar, but it's only about 30 percent glucose and less than 40 percent fructose. And there are also about 20 other sugars in the mix, many of which are much more complex, and dextrin, a type of starchy fiber. This means that your body expends more energy to break it all down to glucose. Therefore, you end up accumulating fewer calories from it.

Honey also has trace elements in it -- stuff that bees picked up while going from plant to plant. These will depend on region, so depending on the source of your honey it could have varying small amounts of minerals like zinc and selenium, as well as some vitamins. And because honey doesn't break down in nature, it doesn't contain preservatives or other additives.

As with anything sweet, you can overdo it, but if you're going to use a spoonful of something in your tea, go for honey over sugar.

Source: http://www.huffingtonpost.com/2014/06/09/healthy-sugar-honey_n_5445024.html
 
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