honey recipes (1)
DESCRIPTION
RecipeTRANSCRIPT
Honey RecipesHoney Recipes
Enjoy this new collection of honey recipes! Geeta Matthews, an UTMT volunteer, haspainstakingly compiled them. Geeta frequently takes out time from her demanding job inCorporate HR at the Taj Group of Hotels to do her bit for the society. Being an excellent cookherself, she is confident that you will love these easy to make but delicious recipes.
Almond Honey Milk
Ingredients: ½ cup blanched Almonds, 2 cup Milk, ¼ tspCardamom Seeds (crushed), 3 tbsp Honey, Sugar (to taste)
Method: Soak almonds in water for around 3-4 hours. Peeland grind them into a paste. Pour milk in a pan and Bring toa boil. Stir in almond paste, sugar, honey, and cardamoms.Pour into serving glasses and serve hot.
Almond Sweet
Ingredients: 2 ¼ cup Flour, 2 cups Almonds, 1 cup SesameSeeds, ½ cup Honey, 1 cup Powdered Sugar, 8 tbsp Butter,1 tsp Anise Seeds, ½ tbsp Cinnamon, Pinch of Salt
Method: Preheat the oven at 350°F. Take flour in a pan andbake for 40 minutes or until golden brown. Roast almondswith sesame seeds, anise seeds in a pan for 15-20 minuteson low flame. Stir it continuously. Grind the nuts and mix 2/3of the nuts with powdered sugar, cinnamon & salt. Mix thenut mixture with the remaining ground nuts in a bowl. Put inflour and mix it well. Blend in honey with butter and mound
the mixture in a bowl. Sprinkle over powdered sugar. Top up with almonds and serve it.
Amlou
Ingredients: 1½ cups Almonds, ¾ cup Argan Oil, 4 tbspWarm Honey, 2 tbsp Granulated Sugar, Salt to taste
Method: Preheat the oven at 375°F. Roast the almonds in abaking pan for 10 min. Then grind it into fine powder. Slowlymix in argan oil and stir well. Then put in warm honey withsugar, and salt in the same way. Add more sugar if required.Serve it with bread.
Honey and Sesame Fritters
Ingredients: 120 g Flour, 225 ml Water, 2 tsp Honey, Oil
Home About Us Our Products Our Programme Resources Get Involved
converted by Web2PDFConvert.com
(for frying), 1 tsp baked Sesame Seeds
Method: Combine flour with 1 tsp honey and add enoughwater to form a thick batter. Heat oil in a frying pan anddrop in some batter. Flip on to the other side and fry untilgolden brown on both sides. Transfer on to a servingplatter lined with absorbing sheet. Fry the remaining batterin the same way. Drizzle the remaining honey and sesame
over them and serve immediately.
Apple and Honey Sorbet
Ingredients: 1¼ pounds Granny Smith apples (cored andthinly sliced), 1½ cups Water, 1½ cups Sugar, 1½ Lemons(juiced), 1 tbsp Honey
Method: Take a large plastic container and mix apples withthe juice of half a lemon. Cover the container with a lid andfreeze it for several hours or overnight. Pour water andsugar in a small saucepan and place it on fire. Let themixture boil. When the mixture comes to a boil, reduce heatand cook for 5 minutes. Remove the saucepan from heatand add in honey. Stir well and cool completely. Pour the
apple mixture in a blender and liquidize it. Add juice of 1 lemon and the cooled sugar syrup.Blend it well, until smooth. Pour the mixture into an ice cream machine and freeze as per theinstructions. Remove the sorbet 10 minutes before serving, to soften out a little.
Apricot Sauce
Ingredients: 4 ounce Apricots (dried), ¾ cup Apple Juice, ½cup Orange Juice, ¼ cup Honey, 2 tbsp Water, 2 tspCornstarch, 1 Ginger (ground) (to taste), 1 Cinnamon(ground) (to taste), 1 tbsp Vermouth
Method:Take a pan and put apple juice in it, along withapricots. Bring it to boil. Now reduce heat to simmer, coverthe pan and let the ingredients cook for 30 minutes. Stiroccasionally, so that apricots don’t stick to the pan. When
cooked, strain the mixture and let it cool. Reserve the liquid. Now, chop the cooked apricotsand keep them aside. Take a saucepan and add water, cornstarch, orange juice, cinnamon,honey and ginger to it. Stir constantly while cooking. Remove it from the flame when it is thickand then add apricots, vermouth and the liquid reserved earlier. Serve hot or chilled.
converted by Web2PDFConvert.com
Atholl Brose
converted by Web2PDFConvert.com
Ingredients: 25 g Medium Oatmeal, 2 tbsp Clear Honey, 2tbsp Whiskey, 284 ml Double Cream (heavy cream),Raspberries or Blueberries, to taste
Method: Heat a non-stick pan, over medium heat and toastthe oatmeal in it, while stirring continuously. Let it cool down.Take a small bowl and whip the double cream in it, so that itforms soft peaks. Mix honey and whiskey in another bowland add this mixture to the whipped double cream. Beforeserving, add this mixture to the roasted oatmeal and mix well.Put raspberries or blueberries in a tall glass, followed by the
oatmeal mixture. Stir it with Atholl Brose (silver spoon) and serve.
Banana Crumble
Ingredients: 16-18 slices of Banana, 2-1/2 cup Sugar, 2cup Water, 1 cup All-Purpose Flour, 1/2 cup Quick-CookingOats, 1/2 cup Butter (softened), A pinch of Cinnamon andNutmeg
Method: Mix 2 cup water and 2 cup sugar in a pan andbring it to a boil. When the mixture boils, add in the slicedbananas. Boil and simmer until bananas are tender, around15 minutes. Arrange the bananas in a baking pan. Now in a
separate bowl, mix together flour, oats, rest of the sugar and a sprinkle of cinnamon andnutmeg. Add the softened butter in the above mixture and mix until it resembles coarsecrumbs. Spoon the crumble mixture over top of the bananas. Bake for 20 to 30 minutes in thepreheated oven at 375 degree F.
Batter Puffs with Honey and Cinnamon
Ingredients: 1 cup Boiling Water, 1 tsp Baking Powder, 4tbsp Butter, 4 Eggs, ¼ tsp Salt, Olive Oil (for frying), 1 tbspgranulated Sugar, Honey (warmed, to flavor), ½ tsp gratedOrange Rind, Ground Cinnamon (to garnish), 1 cup All-purpose Flour
Method:Mix boiling water with salt, sugar, and orange rindin a saucepan. Bring to a boil. Mix flour with baking soda and
add to the hot water mixture. Beat thoroughly with a wooden spoon on medium heat. Removefrom heat and cool for a while. Add eggs, one at a time, beating after every addition to makea smooth mixture smooth. Heat oil in a large deep pot and drop the batter in small batchesinto the oil. Fry them on all sides. Lift and transfer on an absorbent paper. Shift on a warmplate. Spoon warm honey and sprinkle cinnamon. Serve hot.
Beet Salad
Ingredients: 4 Bunches fresh small beets, stems removed,2 Medium heads Belgian endive, 2 tbsp Dijon mustard, 1Cup crumbled feta cheese, 1 tbsp Lemon juice, 2 tbsp Whitewine vinegar, Salt and pepper to taste, 1/2 Cup vegetableoil, 1 tsp Dried thyme, crushed, 2 tbsp Olive oil, 1 Poundspring lettuce mix, 1 tbsp Honey
Method: Preheat oven to 450 degrees F. Layer the beetslightly with oil and roast until tender. Allow cooling, then peel and dice. For the dressing, placehoney, mustard, lemon, vinegar and thyme in a blender. While blender is running, add 1/2cup of oil. Mix salt and pepper to taste. Put spring lettuce and mix in a salad bowl, pourdressing over greens, and toss to coat. Rinse and tear off whole leaves of endive, and patdry. Arrange 3 leaves on each plate. Distribute dressed salad greens among them, and topwith feta cheese and diced beets.
converted by Web2PDFConvert.com
Briouats Recipe
Ingredients: 455 gm Blanched Almonds (chopped), 1 tspCinnamon (Dalchini)(ground), 1cup Sugar, 2 tbsp OrangeBlossom Water, 2 tbsp Butter (melted), 455 gm Filo Sheets(each 12×17 inches), 1 cup Vegetable Oil, 1 cup Honey(warmed), 2 tbsp Sesame Seeds (toasted)
Recipe: Put the almonds with cinnamon, sugar, orangeblossom water, melted butter in a blender and blend it. Splitmany filo sheets lengthwise and crosswise. Fold the sheets
lengthwise so that it is 3” wide. Place 1 full tsp almond filling on the lower left hand side of thefilo sheet and wrap it over to form triangle. Next wrap it over to the left and to the right again.Keep it doing until whole sheet is folded into a triangle. Close the packets using beaten egg.Put oil in a pan ad heat it. Fry the pastries on low flame until it is brown. Keep the pastriesimmersed in honey for 10 min. Then take it out and pour over sesame seeds. Let it cool & dryand serve it.
British Flapjacks
Ingredients: ¾ cup Butter (melted), ¾ cup Sugar, ¼ cupHoney, 1 large Egg, 4 cups Rolled Oats, 1 cup Hazelnuts(chopped), ½ cup Raisins, Flour (for dusting)
Method: Blend together butter, sugar, honey, egg, oats,hazelnuts, and raisins. Work to make a smooth mixture.Grease a 9-inch square pan with butter and dust it with flour.Pour the mixture in the pan. Bake at 300 °F for 50-55
minutes till the mixture turns bright golden. Cut the baked flapjack into 16 pieces, allow themto cool and serve.
Choco Honey Coffee
Ingredients: 1/4-1/3 cup Espresso, 1 tsp Honey, 1 tspunsweetened Cocoa powder, Steamed Milk, Cream
Method: In a coffee mug place 1tsp of cocoa, and into itadd 1 tsp honey. Stir the above mix well. Pour hot espressoover the honey. Serve with milk and cream.
Coconut And Honey Rocks
Ingredients: 300 g Flour, 90 g Sugar, 90 g Coconut(grated), 90 g Margarine, 1 Egg (beaten), 2 tbsp Milk , 2tbsp Honey
Method: Preheat oven to 420 °F. Blend flour, sugar, andcoconut in a bowl. Add margarine and mix well. Stir eggs andmilk in the flour, making firm dough. Add honey and mix.Divide the dough into 12 small rough rocks. Butter a baking
pan, place the rough rocks in the pan, and bake them for 15-20 minutes.
Diples
Ingredients: 2-3/4 Cups flour, 6 Eggs, 1/3 Cup vegetableoil, 4 Cups vegetable oil for deep frying, 1 tsp Vanilla extract,Nuts and cinnamon as required
For Syrup: 2 Cups honey, 2 tbsp Granulated sugar, 1 Cupwater
converted by Web2PDFConvert.com
Contact Information
91 22 [email protected]
A 412, Byculla Service Industries PremisesCo-op Society Ltd., Dadoji Kondeo CrossMarg, Byculla, Mumbai 400027 India
Shortcuts
Retail Partners
News & Events
Media
Sitemap
Follow us
Copyright © 2008 Under The Mango Tree Design by Can Communicate
back to Homepageback to Homepage
Method: Boil honey, water and sugar for about 10 to 15minutes to make fine syrup. Beat eggs well with vanilla
extract, add flour gradually and knead lightly. Add oil to it and mix well. Divide the dough intofive sections. Now roll one part on floured board till paper thin. By the pastry wheel, cut it intostrips 2 inches wide and the length of pastry. Roll on a fork to make circle. Drop into verywarm oil in a deep fat fryer so the dough will rise properly. Drain it on absorbent paper. DipDipples in hot syrup and sprinkle with nuts and cinnamon.
For more recipes click here.
converted by Web2PDFConvert.com