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Showing posts with label honey. Show all posts
Showing posts with label honey. Show all posts

Thursday, 6 December 2012

Curing Recipe - Ideal for a Christmas Ham

Danni’s Curing Recipe

Ingredients:
Pork Loin
Weschenfelder Curing Salt (Normally used at a ratio of 5%)
100g of Muscovado Sugar
1 tsp Mace
1 tsp Nutmeg
3 tbsp Honey
3 tbsp Black Treacle
Plastic Container with lid

Method
Weigh the loin and work out the amount of salt that is
needed.
Add the sugar, mace and nutmeg to the salt and mix
together.
Place the loin skin side down in the container and rub the
curing mix into it.
Drizzle the honey and black treacle over the loin and
place the lid on the container.
Keep in the fridge and turn the meat everyday.
A piece this size should cure in 7-10 days.
Remove from the container and wash with cold water
then it is ready to be cooked. Enjoy!
Kindly Supplied By EESG Member Danni Adger
Weigh the loin and work out the amount of salt that is
needed.
Add the sugar, mace and nutmeg to the salt and mix
together.
Place the loin skin side down in the container and rub
the curing mix into it.
Drizzle the honey and black treacle over the loin and
place the lid on the container.
Keep in the fridge and turn the meat everyday.
A piece this size should cure in 7-10 days.
Remove from the container and wash with cold water
then it is ready to be cooked. Enjoy!


Kindly Supplied By EESG Member Danni Adger

Monday, 12 November 2012

Recipe of the week - 12 November 2012 - Roasted honey apples


Spiced roasted apples & blackberries
  • 4 medium Bramley apples , each weighing about 200g/8oz
  • 4 tbsp clear honey
  • ½ tsp ground cinnamon
  • finely grated zest and juice of 1 large orange
  • 250g blackberries
This guilt-free pudding tastes wonderful served with low-fat fromage frais, mixed with a little honey

Recipe uploaded by

Method
  1. Preheat the oven to 180C/gas 4/fan 160C. Core the apples so you have a hole the size of a pound coin in each one. Make a cut just into the skin around the middle of each apple.
  2. Stand the apples in a shallow baking dish large enough to take all four. Mix together the honey, cinnamon and orange zest, put an equal amount into the cavity of each apple, then pour the orange juice into the dish.
  3. Roast the apples for about 40 minutes, spooning the juices over them occasionally. Then, when the apples are almost ready, spoon the blackberries around and over the top of each apple. Return to the oven for 10 minutes or until the juices start to run. Spoon the blackberries and juices over the apples to serve.

Wednesday, 6 June 2012

REMINDER - Jams, curds, cakes

urgent

we need

jam, marmalade,
curds and cakes

to sell at the 
Blackwater Country Show
on
Sunday 24 June

please support us

Recipe of the Week - Jubilee Week


from members; Mo and Charlie
Greek Orange and Honey Syrup Cake with Yoghurt and Pistachios

The sharp acidity of the orange in this cake combines beautifully with the sweetness of the Greek mountain honey. Because the cake is soaked in syrup, you can make it well ahead and just whip it out when you’re ready to serve.




  Serves 12

Ingredients
For the cake:
 2 small oranges (weighing about 9 oz/250 g)
 4½ oz (125 g) ground almonds
 6 oz (175 g) well-softened butter, plus a little extra for greasing
 6 oz (175 g) golden caster sugar
 3 large eggs, beaten
 9 oz (250 g) semolina
 4½ level teaspoons baking powder
For the syrup:
 8 fl oz (225 ml) Greek mountain honey
 5 tablespoons orange juice
 1½ tablespoons lemon juice
 1½ inch (4 cm) cinnamon stick
For the topping:
 7 oz (200 g) Greek yoghurt
 1½ oz (40 g) unsalted, shelled pistachio nuts
 2 tablespoons Greek mountain honey
 Pre-heat the oven to gas mark 6, 400°F (200°C).

You will also need a 10 inch (25.5 cm) springform cake tin, lightly greased and the base lined with greased silicone paper (baking parchment).
This recipe is taken from How to Cook Book Three.

Method
First, cut the oranges into chunks, removing the pips. Then tip the whole lot – flesh, pith and zest – into a food processor and whiz it to a thick purée. Now all you do is simply put all the other cake ingredients into a large bowl and, provided the butter is really soft, just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture. After that, fold in the orange purée, spoon the mixture into the prepared tin and smooth the top with the back of the spoon.
Now place the cake on the centre shelf of the oven and bake it for an initial 10 minutes. Then lower the temperature to gas mark 4, 350°F (180°C) and bake for a further 40-45 minutes, or until it is golden brown, springy in the centre and has shrunk slightly from the sides of the tin.
Meanwhile, make the syrup. To do this, simply combine the honey and 5 tablespoons water with the cinnamon stick in a small saucepan, place it over a gentle heat, bring it up to simmering point and let it simmer gently for about 5 minutes. After that, take the pan off the heat, remove the cinnamon stick and stir in the orange and lemon juices.
a Delia Smith special
Leave the cake aside to cool for 5 minutes, then remove it from the tin to a wire rack to cool, with a large plate underneath. Make a few holes all over it with a skewer before pouring the syrup over it. (It will look like there is far too much, but don’t worry, the cake will absorb more than you think, and any that is not absorbed can be poured from the plate back over the cake.) Then, when the cake is absolutely cold, place it on a serving plate, cover it and leave it in a cool place overnight.
Just before serving, spread the top of the cake with the Greek yoghurt, sprinkle over the pistachios, drizzle with the honey and serve cut into chunky slices.
Note: This cake can also be made to serve 8-10, in an 8 inch (20 cm) tin, using 1 orange, 3 oz (75 g) ground almonds, 4 oz (110 g) each softened butter and sugar, 2 large eggs, 6 oz (175 g) semolina and 3 level teaspoons baking powder. For the syrup, use 5 fl oz (150 ml) honey, 3 tablespoons each water and orange juice, 1 tablespoon lemon juice and 1 inch (2.5 cm) cinnamon stick. For the topping, use 7 oz (200g) Greek yoghurt, 1 oz (25 g) pistachios and 1½ tablespoons honey. Bake the cake for 10 minutes at the higher temperature and 25-30 minutes at the lower temperature.

Wednesday, 9 May 2012

National Honey Week - 7-13 May 2012


Celebrate National Honey Week – get this natural food source from your local beekeeper who you can find here. Honey is a natural food source and is the only one humans eat provided by an insect - the Honey bee. It is sweeter than sugar, but has less calories and is broken down quickly by our bodies. Whether struck down by a cold, sore throat or have a minor burn honey can help soothe the problem. Use it in your cooking, spread it on your body as a mix of salt scrub or on your toast it really is the natures golden elixir.



Interesting honey facts:

Honey bees must gather nectar from two million flowers to make one pound of honey.

One bee would therefore have to fly around 90,000 miles - three times around the globe - to make one pound of honey.

The average honey bee will actually make only one twelfth of a teaspoon of honey in its lifetime.

A honey bee can fly as fast as 15 miles per hour.

It takes one ounce of honey to fuel a bee's flight around the world.

A honey bee visits 50 to 100 flowers during a collection trip.

Worker bees are all female.

Flowers have bright markings and strong smells to attract bees and other insects so that they will pollinate flowers. Some also have dark lines called 'honey guides' which scientists believe help insects find their way into the flowers.

A colony of bees consists of tens of thousands of worker bees, one queen and sometimes drones (male bees).

The honey bee is the only insect that produces food eaten by man.

Honey has always been highly regarded as a medicine. It is thought to help everything from sore throats and digestive disorders to skin problems and hay fever.

Honey has antiseptic properties and historically was often used as a dressing for wounds and a first aid treatment for burns and cuts.

Honey lasts for ever - or nearly. An explorer who found a 2000 year old jar of honey in an Egyptian tomb said it tasted delicious!

The natural fruit sugars in honey - fructose and glucose - are very quickly digested by the body. This is why sportsmen and athletes use honey to give them a natural energy boost.

The Romans used honey instead of gold to pay their taxes.

Honey bees have been producing honey in the same way for 150 million years.

The bees' buzz is the sound made by their wings which beat 11,400 times per minute.

Bees feed their larvae on pollen or 'cakes' made from pollen and saliva, using honey as a source of food during winter months. As they make more than they need, we humans can share the fruit of their labours.

The term 'beeline' comes from the 'bee line' these clever insects make to the flower of their choice, using the shortest route possible.

When a bee finds a good source of nectar it flies back to the hive and shows its friends where the nectar source is by doing a sort of dance positioning the flower in relation to the sun and the hive. This is known as the 'waggle dance.'

In Ancient Egypt honey had a role in births, deaths and marriages; it provided the energy and inspiration to create a child, was used to make special honey cakes as an offering to placate the gods and was an ingredient in embalming fluids.

Nearly one million tonnes of honey is produced worldwide every year.

Honey's ability to attract and retain moisture means that it has long been used as a beauty treatment. It was part of Cleopatra's daily beauty ritual.

In India , Krishna, as an avatar of Vishnu, has a blue bee in the middle of his forehead. Soma, the moon, is called a bee.

The Greek Great Mother was known as the Queen Bee, and her priestesses were called Mellisae, the Bees.

In Celtic myths, bees possess a secret wisdom garnered from the other world.

In Australia and Africa bees are found as tribal totems.

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Monday, 19 March 2012

What is killing our honeybees?

ABC News


What was killing all those honeybees in recent years?  New research shows a link between an increase in the death of bees and insecticides, specifically the chemicals used to coat corn seeds.

The study, titled “Assessment of the Environmental Exposure of Honeybees to Particulate Matter Containing Neonicotinoid Insecticides Coming from Corn Coated Seeds,” was published in the American Chemical Society’s Environmental Science & Technology journal, and provides insight into colony collapse disorder.

Colony collapse disorder, or the mass die-off of honeybees, has stumped researchers up to now. This new research may provide information that  could lead to even more answers.

According to the new study, neonicotinoid insecticides “are among the most widely used in the world, popular because they kill insects by paralyzing nerves but have lower toxicity for other animals.”

Beekeepers immediately observed an increase in die-offs right around the time of corn planting using this particular kind of insecticide.

Pneumatic drilling machines suck the seeds in and spray them with the insecticide to create a coating before they are planted in the ground. Researchers suspected the mass die-offs could have been caused by the particles of insecticide that were released into the air by the machines when the chemicals are sprayed.

The researchers tested several methods to make the drilling machines safer for bees. However, they found that all variations that used the neonicotinoid insecticides continued to cause mass die-offs of bees.

Honeybees are critical for pollinating food crops. Scientists say the disruption of pollination could dramatically affect entire ecosystems. In addition, as the researchers wrote in the study, “In view of the currently increasing crop production, and also of corn as a renewable energy source, the correct use of these insecticides within sustainable agriculture is a cause of concern.”






Saturday, 24 September 2011

Honey as an ingredient




Honey is both a classic and a fashionable ingredient. It can be used as a natural substitute for sugar in most recipes but as it is sweeter than sugar, less is needed. Similarly, as almost one fifth of honey is water, the liquid content of a recipe should be reduced by the same amount.

Honey also enriches and adds a subtle flavor to many savoury dishes such as meat casseroles, sauces and dressings. When used in a marinade, honey will help tenderise meat and while it is cooking, the honey gives a distinctive barbecue flavour to food as it caramelises.

Contemporary chefs use honey in many of their dishes - from salad dressings to barbecues, stir frys, fusion food and delicious desserts. Just a few of our favourites are outlined here.

SIMPLY HONEY 

Honey is nature's natural sweetener, and so easy to use - giving an instant boost to your energy levels. We've come up with quick and simple ways to incorporate honey into all your meals:
  • Just spread on piping hot toast - be as generous as you like!
  • Add to porridge to supply central heating when the weather starts to cool.
  • Natural yoghurt is a healthy start, but can be turned into a real treat with a teaspoon of runny honey stirred in.
  • Keep your fruit intake up by making a smoothie, using whatever fruit you choose, some orange juice and a good dollop of honey - should keep you going until lunchtime.
  • Fresh bread, sliced and buttered with a layer of beautiful set honey - a simple sandwich that is delicious and quick anytime, especially if you're on the run.
  • For a tried and trusted drink to soothe your cold, put a good teaspoon of honey in a mug, add a slice of lemon with a clove or two, top up with very hot water and drink.
  • At teatime, toasted crumpets are sublime when combined with honey.
  • If you are making pancakes, try using honey instead of syrup or sugar for a natural alternative.
  • Using honey in your tea or coffee instead of sugar is a good idea - honey is sweeter than sugar so you need to use less, and it's lower in calories too.
  • For a sauce that's not a sauce, top ice cream with honey - a scrummy extra that's no effort.
  • To make a speedy pudding, just slice up a banana and drizzle with honey.
  • When you need an instant boost to your energy levels, a teaspoon of honey has a great effect - tastes good too!
A TASTE OF HONEY
Over the years, the use of honey in cooking has become more popular and more diverse. Being both a classic and a fashionable ingredient, the versatility of honey has made it a regular choice of today's chefs. When used in cooking, honey adds flavour and texture to a range of sweet and savoury dishes.

Honey will enrich and add subtle flavour to dishes such as casseroles, sauces and dressings. Honey can be used as a natural substitute for sugar in most recipes but as it is sweeter than sugar, less is needed. Similarly, as almost one fifth of honey is water, the liquid content of a recipe should be reduced by the same amount.

Honey with meat:-
  • Honey-cured ham or baked gammon coated with honey and mustard date back from medieval times.
  • Marinades containing honey and vinegar make meat more tender and succulent.
  • In a barbecue sauce, golden honey gives a distinct flavour as it caramelises.
  • Honey gives a delicious crispy coating on roast chicken.
Honey with vegetables:-
  • Just adding a small amount of honey can do surprising things for everyday vegetables such as honey glazed carrots.
  • Orange blossom honey is perfect when added to a spicy vegetable stir fry as the sweetness of honey counteracts the spiciness of chillies, peppers, garlic and spices.
Honey in salad dressings:-
  • Adding honey to salad dressings and sauces can enhance the flavour and give extra body.
Honey in desserts and cakes:-
  • Honey is great for keeping cakes and biscuits fresh and moist. It's also sweeter than sugar, so much less is needed to achieve the same results.
  • Today, honey is appreciated as an unadulterated, natural product, less processed than any other sweetening agent, and with fewer calories.


Nutritional values per 100g Energy 288cals
Protein 0.4g
Carbohydrates 76.4g
Of which sugars 76.4g
Fat 0g




Honey Tasting Table
All honeys are sweet but when it comes to tasting them individually it is surprising how many different flavours there are. Here are just a few examples:-

Honey:   Canadian Clover  Colour:   pale, white
Other physical characteristics:   tendency to crystallise hence sold as a set honey
Flavour:   mild and sweet with a smooth creamy texture
Comments:   Comes from central Canada. Includes nectar from red and white clovers, oilseed rape and alfalfa etc.
Honey:   Mexican set Colour:   pale yellow
Other physical characteristics:   
Flavour:   rounded with a rich fruity flavour
Comments:   Comes from mixed flora of Mexico.Used to add sweetness.
Honey:   Acacia clear Colour:   clear light golden colour
Other physical characteristics:   faint aroma stays liquid longer than most honeys
Flavour:   mild and delicateideal for sweetening drinks
Comments:   The floral source is the Robinia variety of the Acacia Tree.Comes from China and Eastern Europe.
Honey:   Australian clear Colour:   clear light golden colour
Other physical characteristics:   tendency to stay liquid
Flavour:   rich, toffee flavour with a hint of raisin
Comments:   Floral source is predominantly from the many varieties of Eucalyptus.
Honey:   Greek clear Colour:   very dark brown colour
Other physical characteristics:   
Flavour:   rich and full bodied with the taste of liquorice and aniseed
Comments:   Comes from the mountainous areas of the Greek mainland varied floral source including pine, thyme and wild rose.

Lemon Mousse with a Strawberry Sauce


Prep time:     20 minutes 
Chilling time: approximately 2 hours



1 packet Lemon Flavored Jelly, in cubes
30ml (2tbsp) clear honey
150ml (1pt) double cream
1x 200g bar dark chocolate, broken into cubes
225g (½ Ib) fresh strawberrys
25g (1oz) icing sugar
dark chocolate curls to decorate
 
  • Dissolve the jelly in 150ml (1pt) boiling water, stir in the honey and leave to cool for 10 minutes. 
  • Whip the cream until stiff. 
  • Fold into the jelly mixture.
  • Fill 2 150ml (1pt) heart shaped moulds with the mixture (there will be some left over), cover with cling film and chill in the refrigerator to set.
  • Melt the chocolate in a bowl over simmering water. 
  • Pour the melted chocolate into an ice cube tray, filling each section only half way to the top. 
  • Top up with the remaining jelly mixture and chill in the freezer until firm. 
  • Puree the strawberries, reserving 4 for decoration, then sieve to remove the pulp and discard. 
  • Whisk the icing sugar into the puree until smooth. 
  • Remove the jelly mousses from the refrigerator, dip in hot water for a few seconds and turn out onto 2 dessert plates.
  • Surround each mousse with strawberry sauce and decorate with the reserved strawberries and chocolate curls. 
  • When required remove the chocolate jelly cubes from the freezer, leave at room temperature for 5 minutes before turning out of tray to serve. 

Serves 2 



Serving suggestion: Crack open a bottle of elderflower champagne to wash down this delicious dessert 


Honey baked bananas

An easy recipe for honey baked bananas.

Cook Time: 15 minutes

Total Time: 15 minutes

Ingredients:

  • 6 bananas
  • 2 tablespoons melted butter
  • 2 tablespoons lemon juice
  • 1/4 cup honey

Preparation:

Peel bananas, halve lengthwise and place in a shallow baking dish. Mix together melted butter, lemon juice, and honey. Brush honey mixture on bananas. Bake bananas at 325° for 15 minutes, turning 3 or 4 times.
Honey baked banana recipe serves 6 to 12.
Serve with mascapone or vanilla icecream.