Tag Archives: Honey

Homemade Honeycomb


Sometimes a treat is in order and this is certainly a treat! 

We happily eat this as is but if you want to be really decadent, drizzle a little melted dark chocolate over the honeycomb, then it really is “to die for”! I like to crumble it a little and sprinkle it over vanilla ice cream too, yum!

You need to move briskly when making this so have the bicarbonate already measured out and the baking sheet lined, use a medium to large pan as the honeycomb rises rapidly as soon as you add the bicarbonate and whisk it in.

Makes a slab, 25 x 15cm.

Ingredients

1 tablespoon honey

175g caster sugar

70g liquid glucose

2 tablespoons water

2 teaspoons bicarbonate of soda

Method

Line a baking sheet with baking parchment.

Measure the honey, sugar, glucose and water into a pan.

Heat the pan over a high heat, do not stir! Just swirl it around a bit if you must move it.

Using a sugar thermometer, watch the temp rising, as soon as it hits 150 degrees Centigrade, take it off the heat and whisk in the bicarbonate of soda.

Immediately, tip onto the prepared tin and leave to cool and set.

Break into shards to serve.

The honeycomb will keep in an airtight box for a few days if you have any left!

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Asian Coleslaw

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A fantastic alternative to coleslaw with mayonnaise!

Once you’ve dressed the veggies you need to let the salad sit for 20-30minutes to allow the cabbage to “relax” a bit! This salad doesn’t keep well, the cabbage relaxes too much and becomes a little slimy so just make as much as you need.

Serves 6.

Ingredients

5 spring onions, finely sliced

2 carrots, peeled and julienned

1/2 white cabbage, stalk removed and ver finely sliced

3 tablespoon gluten free soy sauce

2 tablespoons sesame oil

2 tablespoons rice vinegar

1 tablespoon honey

1 tablespoon peanut butter

1 clove garlic, finely grated

1 teaspoon finely grated fresh ginger

Method

In a large bowl, combine the spring onion, carrot and cabbage.

In a small bowl combine the remaining ingredients and whisk well until you have a smooth dressing.

Pour the dressing over the veggies and mix very well, set aside for 20-30 minutes.

Sesame Chicken Wings

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Madly popular with the boys, these sticky wings are fantastic as nibbles, lunch box fillers and after school treat.

I chop the tips off the wings and then cut them also at the joint to form two pieces.

Ingredients

1kg chicken wings

2 tablespoons honey

1 tablespoon sesame oil

1 tablespoon gluten free soy sauce or tamari

5 cloves garlic, crushed

1 tablespoon sesame seeds

Method

Combine all of the ingredients, except sesame seeds, and leave in the fridge to marinade for at least four hours.

Preheat the oven to 200degrees Centigrade, line a baking tray with baking parchment.

Place the chicken on the baking tray, brush with the marinade and sprinkle over the sesame seeds.

Bake for 20mins and then brush again with the marinade and pop back in the oven for ten minutes.

Again, remove from the oven, brush with the marinade and return to the oven.

Bake for a final 10mins, remove and brush with marinade and serve.

Honey Muffins

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As a rule I don’t ice muffins, pure laziness on my part and I don’t have any artistic talent when it comes to decoration.

However, these muffins are elevated to another level with a wee dollop of icing if I am feeling very loving towards the boys!

Un-iced muffins are dairy free. They freeze well too.

This recipe makes 18muffins.

Ingredients

110g plain flour

110g self raising flour

Half teaspoon bicarbonate of soda

3 tablespoons cocoa powder

160g light brown sugar

90mls vegetable oil

250g honey

175mls hot water

Method

Preheat the oven to 180 degrees Centigrade.

Line two muffin trays with cases.

Weigh out flours, bicarb, cocoa and sugar.

Pour flour mix into the food processor and give it a  whizz to remove any lumps.

In a jug measure oil, add eggs and pour in honey. The oil going in first makes it easier to pour the honey out at the end.

With processor running add oil mixture followed by the hot water. You should have a very runny batter now.

Pour the batter into the muffin cases, around two thirds full.

Bake for 30-35mins.

Remove and cool on a wire tray

Honey Cream Icing Ingredients

250g cream cheese, I use Philadelphia

4 tablespoons honey

Method

Cream the cheese and honey until smooth.

Using a round bladed knife or palate knife spread onto each muffin.

 

 

Sticky Sausages

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As a mum of three boys these juicy little morsels have featured at birthday parties and gatherings for years.

They are yummy warm from the oven but the boys have been known to polish off a kilo cold too!

Ingredients

1kg pork chipolata sausages, gluten free

75mls hoisin sauce, gluten free

45mls honey

Method

Preheat an oven to 200 degrees Centigrade.

Line a baking tray with baking parchment, saves on scrubbing later.

Mix sausages, hoisin and honey in a large bowl.

Tip onto you prepared tray and pop in the oven.

Roast for around 40mins stirring occasionally.

Enjoy!