We’ve selected a small range of recipes to use with Honeyland’s range of honeys. Enjoy!
Manuka Honey Dressing
- 1 tablespoon Italian Balsamic vinegar
- 2 heaped teaspoons Honeyland Manuka Honey
- 1/4 teaspoon dry mustard
- 1/2 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra virgin Olive oil
Vigorously mix the Balsamic vinegar, mustard and Honeyland Manuka honey until the honey is dissolved. Add squeezed lemon juice. Then dribble in the oil, a few drops at a time, beating constantly until it is absorbed. Adjust taste according to your preference, adding salt and pepper if desired.
Almond and Clover Honey Tart
Shortcrust pastry (this can be bought, if you prefer)
- 225g plain flour
- Pinch of salt
- 25g caster sugar
- 100 g butter
- 1 egg
- 1 tablespoon iced water
Sift the flour with the salt and sugar on to a large wooden board. Dot with butter cut into small pieces. Make a well in the centre and add egg. With cool floured fingertips working quickly, rub the butter into the flour, drawing in the egg and adding the water, making a smooth dough. Knead 2-3 times with the palms of your hands, shape into a ball and leave to rest for 30 minutes. Roll out the pastry to line a 30cm tart dish.
- 100g butter
- 50g sugar
- 160g sliced almonds
- Pinch of cinnamon
- 2 tablespoons milk
- 1 tablespoon Honeyland Clover Honey
Melt the butter and sugar on moderate heat. Cook until it browns (about 10 minutes). Take off heat and add sliced almonds. Then add cinnamon, milk and honey. Put back on the heat and mix well until combined. Spread over pastry and bake at 170 C for 15 minutes.
Comb Honey and Apple Muffins
- 200g Honeyland Comb Honey
- 2 eggs
- 160g gm flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 apple finely chopped apple
Blend the comb honey and eggs in a food processor until smooth. Place in a bowl and sift flour, baking powder and cinnamon into this, combining gently. Add chopped apple and mix lightly. Bake for 20 minutes at 185 C in well greased muffin tins (1/2 full). Always mix muffins very lightly, just enough to combine.
Cornflake Honey Bumbles
- 100g softened butter
- 100g liquid Honeyland Forest Honey with Rewarewa
- 2 eggs beaten
- 150g flour
- 1 teaspoon baking powder
- 1/4 cup sultanas or raisins
- 3 tablespoons milk
Cream butter and honey. Sift flour and baking powder, and add with eggs and sultanas to the butter mix. Roll teaspoons in cornflakes and place on a cold greased oven tray. Bake 150 C for 10-15 minutes.
Sweet Tips for Using Honey
- Store honey at room temperature, in a well sealed container out of direct sunlight.
- To make creamed honey into liquid, heat for a few seconds in a microwave, with lid removed, or simply place the honey jar in warm water and stir until the crystals dissolve.
- To measure honey, dip the spoon in hot water, or spray the spoon with a little cooking oil.
- When using honey instead of sugar in a cake recipe, use the same weight of honey as sugar, but reduce the liquid content by a quarter. When baking the cake, reduce the temperature by 15 C because the fructose in the honey will caramelise at a lower temperature than sugar.
- To keep whipped cream firm, add a teaspoon of Clover Honey during beating.