HoneyBee & Co. - Recipe Collection
美味蜂蜜创意
Honey has been called liquid gold because of its versatility and its place in nearly every food culture in the world. It is a delicious and adaptable sweetener, and the simplest way to find it a permanent place in your kitchen is to start with a handful of easy ideas. Six of them follow, each requiring no special equipment.
花生酱、香蕉和蜂蜜三明治
两片全麦面包、花生酱、香蕉片、生金合欢蜂蜜。健康的午餐三明治。.
配料
- 1 ripe banana
- 2 slices whole wheat bread
- 3 tablespoons creamy peanut butter
- 1 汤匙生 HoneyBee & Co. 相思树蜂蜜
方法
- 将花生酱涂抹在一片面包上。.
- 将生金合欢蜂蜜淋在花生酱上。.
- 将香蕉切片，放在同一片上。.
- 将第二片面包放在上面。.
- 冷冻版：用铝箔纸包裹三明治，冷冻一夜。早上，拆开包装，切片并享用。.
椰子马卡龙配原味蜂蜜
椰丝、蛋白、糖、香草。小火慢烤，最后淋上生金合欢蜂蜜。配下午茶或咖啡都很美味。.
配料
- 200g desiccated coconut
- 100g caster sugar
- 2 large egg whites
- 1 teaspoon vanilla extract
- 一小撮细海盐
- 2 tablespoons raw HoneyBee & Co. Acacia honey, for drizzling
方法
- 烤箱预热至 150 摄氏度（风扇 130 摄氏度/煤气 2 号）。在烤盘中铺上烘焙纸。.
- 在碗中加入椰蓉、糖、盐和香草精。.
- 在另一个碗中，将蛋白打至软性发泡。轻轻倒入椰蓉混合物中，直至均匀。.
- 用汤匙将混合物舀到铺有衬垫的托盘上，捏成粗糙的小丘状。.
- 烘烤 20 至 25 分钟，直至顶部金黄、底部坚实。.
- Cool completely on a wire rack, then drizzle each macaroon with raw Acacia honey just before serving.
水果蜂蜜冰沙
Banana, strawberries, milk, raw honey. Three minutes from fridge to glass. The breakfast that gets used.
配料
- 1 ripe banana, peeled and sliced
- 100g strawberries, hulled
- 300ml whole milk (or oat/almond)
- 2 tablespoons raw HoneyBee & Co. Acacia honey
- 1/2 teaspoon vanilla extract (optional)
- Ice cubes (optional)
方法
- Place the banana, strawberries, milk, and raw honey in a blender.
- Add a few ice cubes if you want it colder and thicker.
- Blend until smooth. Stop occasionally to scrape the sides.
- Pour into glasses and serve immediately.
Homemade Honey Granola Bars
Oats, nuts, honey, butter. The original granola bar from the 1960s, before they got complicated.
配料
- 300g porridge oats
- 100g mixed nuts (almonds, pecans, walnuts), roughly chopped
- 100g unsalted butter
- 150g raw HoneyBee & Co. Wildflower honey
- 75g soft brown sugar
- 一小撮细海盐
- 1 teaspoon vanilla extract
方法
- Preheat oven to 160C (140C fan / Gas 3). Line a 28cm x 18cm tin with baking paper.
- In a saucepan over low heat, melt the butter, brown sugar, salt, and raw honey together. Stir until smooth, then remove from the heat.
- Stir in the vanilla extract.
- Combine the oats and chopped nuts in a large bowl. Pour over the honey mixture and stir until evenly coated.
- Press firmly into the lined tin. Use the back of a spoon to compact the surface.
- Bake for 22 to 25 minutes, until golden brown.
- Cool completely in the tin before slicing into 12 bars. Store in an airtight container for up to 5 days.
Honey on Bread and Butter
The simplest possible. Good bread, good butter, raw honey. The breakfast that needs no recipe but rewards good ingredients.
配料
- 2 slices good sourdough or stone-baked bread
- 20g salted butter, room temperature
- 1-2 tablespoons raw HoneyBee & Co. honey (any variety)
方法
- Toast the bread until golden.
- While still warm, spread generously with butter so it melts into the surface.
- Drizzle the raw honey over the buttered toast.
- Eat immediately. Soft Set honey works particularly well as it does not run off the toast.
Honey Salad Dressing
Olive oil, vinegar, mustard, raw honey. Whisk in a jar. Lasts a week in the fridge. The dressing every salad gets better with.
配料
- 120ml extra virgin olive oil
- 60ml white wine or cider vinegar
- 2 tablespoons raw HoneyBee & Co. Acacia honey
- 1 tablespoon Dijon mustard
- 1 small clove garlic, finely grated
- Sea salt and black pepper, to taste
方法
- Combine all ingredients in a clean jar with a tight-fitting lid.
- Shake vigorously until emulsified.
- Taste and adjust seasoning. Add more honey if you want it sweeter, more vinegar if you want it sharper.
- Store in the fridge for up to 1 week. Shake before each use.
事情 值得一读
Choosing the right honey
For drinks and smoothies: Acacia (light, dissolves cleanly). For baking and granola: Wildflower (more depth). For toast: Soft Set (does not run). For glazes: Heather (bold, resinous).
On heat and raw honey
Raw honey loses its enzymes above 40C. For drinks, let the liquid cool slightly before adding honey. For baking, this loss is unavoidable but the floral notes still come through.
On storing honey
Keep raw honey at room temperature in a sealed jar. Never refrigerate. Crystallisation is normal and a sign of authenticity. To return to liquid, place the jar in warm (not boiling) water for 15 to 20 minutes.
常见问题
What is the easiest way to use honey every day?
Stir a teaspoon of raw honey into your morning tea (after the water has cooled to around 40C to preserve the enzymes), or drizzle a tablespoon over Greek yoghurt at breakfast. These are the two habits that get the most honey into the most people without changing their routine.
Which raw honey is most versatile for cooking?
Acacia. It stays liquid year-round, has a clean floral profile that does not fight other flavours, and works in baking, drinks, dressings, and over fruit. If you only have one jar in the kitchen, make it Acacia.
Are these recipes suitable for children?
Yes, all of them, with one exception: never give raw honey to children under 12 months old, due to the risk of infant botulism. After 12 months, raw honey is suitable. The peanut butter and banana sandwich is a child-favourite that uses very little honey.
Can I substitute the honey for sugar in these recipes?
Yes, but you lose the moisture, the floral notes, and the antioxidants. For the granola bars, the honey is structural - it binds the oats. Substituting all of it for sugar would change the texture significantly. For the smoothie and dressing, honey is functional but interchangeable.
Why does my honey crystallise?
Crystallisation is natural and a sign that the honey is raw and unprocessed. Pasteurised supermarket honey is heated to prevent crystallisation, but that process also destroys the natural enzymes. To return crystallised honey to liquid, sit the jar in warm water for 15 to 20 minutes - never microwave or boil.
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