HONEY RECIPES

FLUFFY RICOTTA PANCAKES WITH WHIPPED HONEY BUTTER

Fluffy ricotta pancakes with whipped honey butter

30 minutes

make 9

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These fluffy ricotta pancakes with whipped honey butter are perfect for a special breakfast treat. If you haven’t tried whipping butter try this. It makes it light and airy and allows you to incorporate subtle sweet or savoury flavours

Ingredients:

plain flour 75g

baking powder 1 tsp

ricotta 175g

whole milk 

eggs 2, separated

butter

WHIPPED BUTTER

unsalted butter 150g, at room temperature

milk 2 tbsp

honey 2 tbsp

Method

Step 1

To make the whipped butter put all the ingredients in a bowl and beat with an electric whisk until pale.

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Step 2

To make the pancakes, sift the flour and baking powder into a bowl with a large pinch of salt. Whisk the ricotta, milk and egg yolks. In a separate bowl whisk the egg whites until they form firm peaks.

Step 3

Gradually whisk the ricotta mix into the flour mix until it becomes a smooth batter. Fold in the egg whites, trying to keep in as much air as possible.

Step 4

Heat some butter in a large non-stick pan. Cook large spoonfuls of the batter until golden on both sides. Serve topped with the whipped butter and another drizzle of honey.

STICKY HONEY CAKES

  Sticky honey cakes

30 minutes + cooling time

makes 24

This recipe for sticky honey cakes is really easy to make and they look great. The combination of honey, lemon and ginger works really well together and they're surprisingly low-cal

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Ingredients

• salted butter 125g, very soft

• light soft brown sugar 75g

• runny honey 140g

• eggs 2, beaten

• self-raising flour 225g, sifted

• lemon juice 1 tbsp

• ground ginger 1 tsp

HONEY GLAZE

• salted butter 100g

• runny honey 70g

• icing sugar 125g, sifted

Method

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• Step 1

  Use 10g butter to grease either 2 × 12-mould bun tins or if you want larger cakes, 1 × 12 hole cupcake tin. Heat the oven to 180c/160c fan/gas 4 

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• Step 2

  Beat the butter and sugar together for 2 minutes, until light. Add the honey and beat for a couple more minutes.

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• Step 3

• Beat in the eggs, one by one, then fold in the flour and ginger, finishing with the lemon juice. Divide between the buttered moulds and bake for 20 minutes, until risen, golden and springy. Cool on wire racks for 15 minutes.

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• Step 4

  To make the glaze, melt the butter in a small pan, remove from the heat and stir in the honey and icing sugar using a balloon whisk.

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• Step 5

  Dip the tops of the honey cakes into the warm glaze or drizzle over thickly with a spoon. If the glaze gets too solid, warm it through very gently to melt. Put the glazed cakes back on the wire racks to set, iced-sides

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LOUKOUMADES (GREEK DONUTS)

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SLY'S HONEY MULE

Ingredients

• dark rum 1 ½ bottles 

• over-proof rum ½ bottle 

• limes 15, juiced

• mexican honey 330g (from supermarkets)

• elderflower cordial 300ml, undiluted

• crushed ice plenty

• ginger beer 2 litres

• cinnamon sticks 10

Method

• Step 1

  Put the first 5 ingredients into a 11/2 litre jug and stir. Fill 10 tall glasses with ice, then divide the liquid between each glass until each one is 3/4 full. Top up with ginger beer and serve stirred, with a cinnamon

HONEY MUFFINS

INGREDIENTS

• 3 eggs

• 3 tablespoons honey

• 2 tablespoons coconut oil melted

• 2 tablespoons coconut milk from can

• 1/4 teaspoon salt

• 1/4 teaspoon vanilla

• 1/4 teaspoon baking powder

• 1/4 cup coconut flour

• 1/2 cup chopped pecans optional

INSTRUCTIONS:

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• Preheat oven to 400 Degrees F

• Mix together your eggs, honey, coconut oil, coconut milk, salt and vanilla

• Sift together your baking powder and coconut flour and then combine with your wet ingredients

• Mix your batter well and then fold

• in your chopped pecans if you are using them

• If not, divide your batter into 6 muffin tins and bake for 15 minutes

• Enjoy

• Recipe from

•  https://civilizedcaveman.com/

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HONEY BUTTER CARROTS

Ingredients
Makes: 6 servings

• 450g carrots, sliced

• 50g butter

• 2 1/2 tablespoons honey

• 1 pinch ground ginger

• 1 tablespoon lemon juice or to taste

Method
Prep:15min  ›  Cook:10min  ›  Ready in:25min 

1. Bring a pot of water to the boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.

2. In a large frying pan over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

​http://allrecipes.co.uk/recipe/19951/honey-butter-carrots.aspx

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ITALIAN HONEY CLUSTERS

Ingredients

• 3 cups all-purpose flour

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon aniseed, crushed

• 1/8 teaspoon salt

• 4 large eggs, lightly beaten

• 1/3 cup 2% milk

• Oil for deep-fat frying

Directions

• Line 24 muffin cups with paper or foil liners. In a large bowl, whisk flour, cinnamon, anise seed and salt. Stir in eggs and milk. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Shape into a disk; wrap in plastic. Let stand 1 hour.

• Divide dough into six portions. Roll each portion into 1/2-in.-thick ropes; cut crosswise into 1/2-in. pieces. In an electric skillet or deep-fat fryer, heat oil to 350°. Fry pieces, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Place dough pieces in a large heatproof bowl and keep warm in a 200° oven.

• In a large heavy saucepan, combine honey and sugar. Bring to a boil over medium heat; boil 1 minute. Immediately remove from heat and drizzle over dough pieces. Stir to coat. Immediately spoon into prepared cups. Sprinkle with pine nuts and, if desired, nonpareils.

Nutrition Facts

1 serving: 161 calories, 5g fat (1g saturated fat), 31mg cholesterol, 27mg sodium, 26g carbohydrate (14g sugars, 1g fiber), 3g protein.

• 1 cup honey

• 1/4 cup sugar

• 1/2 cup pine nuts, toasted

• Nonpareils, optional

HONEY CHERRY BARS