Honey Recipes

Honey-Balsamic Figs with Creamy Burrata

Ingredients

4 ripe figs
4 pieces burrata cheese
1 shot olive oil
1 shot orange juice
1 shot balsamic vinegar
3 tbsp. acacia honey
2 tsp. grated orange rind
Rucola (arugula, rocket), washed and ready to serve
Salt

Preparation

Heat the olive oil in a pan. Cut open the figs in a star shape – don’t cut through to the base – and stew in the pan for 2 to 4 minutes until they are soft and lightly browned. Remove the figs from the pan and place them to the side. Add the orange juice, balsamic vinegar and honey to the pan and stir until the honey is completely dissolved. Simmer the liquid at low heat until it is reduced by half. Add some grated orange rind to the reduction and season with salt to taste. Arrange the figs with the burrata and the honey glaze on a plate and serve immediately.

Avocado and Salmon Tartare with Honey-Mustard Cream

Ingredients

150 g salmon fillet
2 avocados
½ tbsp. fresh dill, finely chopped
Juice from a lime
50 g shallots, very finely diced
½ tbsp. olive oil with lemon
½ bunch fresh coriander, finely chopped
Salt, black pepper from the mill

Honey-mustard cream

2 tsp. Dijon mustard
2 tsp. honey spring honey
2 tsp. low-fat mayonnaise
100 ml avocado oil
Salt, Pepper
Fresh chili, finely chopped as desired

Preparation

Cut the salmon and avocados into small cubes. Mix with the dill, lime juice, shallots and olive oil and season with salt, pepper, chili and coriander. For the cream, mix all the ingredients together, making sure to add the honey gradually so that the sauce is not too sweet! Season with salt and pepper to taste, then carefully fold the cream sauce into the salmon and avocado mass. Embellish as desired.

Chickpea Salad with Honey-Lime Dressing

Ingredients

250 g couscous
250 g chickpeas
150 g celery
80 g sour cherries
1 mango
2 red onions
1 bunch parsley
1 garlic clove
2-3 limes
1–2 tbsp. cream honey
3 tbsp. olive oil
Salt, pepper

Preparation

Place the couscous and a pinch of salt in a bowl and add 1/4 l of boiling water. Let sit for about 5 minutes, then fluff with a fork. Rinse the chickpeas in a sieve with cold water and let drain. Wash the celery stalk and cut to form fine dice. Coarsely chop the cherries. Peel the mango, remove the flesh from the seed and cut into small cubes. Peel and finely dice the onions. Finely chop the parsley. Place everything in a bowl and mix together. For the vinaigrette, peel and finely chop the garlic. Press out 100 ml of juice from the limes. Vigorously mix together the lime juice with the salt, pepper, honey, garlic and olive oil.

Tarte Flambée with Dolcelatte, Honey, Pears and Thyme

Ingredients

For the dough

800 g flour
8 tbsp. oil
500 ml water
2 tsp. salt

For the toppings

800 g double cream
2 large pears
600 g onions
800 g dolcelatte
4 tbsp. acacia honey
1 bunch fresh thyme

Preparation

Mix together the flour, oil, water and salt until you have a non-sticky dough. Let rest for about an hour and then roll out in a thin layer on a greased baking sheet. Lightly salt the double cream and spread over the dough. Cut the onions into thin rings and the pears into thin wedges and arrange both top of the cream. Crumble the dolcelatte over the tarte and sprinkle with the fresh thyme. Finally drizzle some honey over the top. Bake for about 10 to 15 minutes at 250°C until the edges turn brown and the cheese starts to melt.

Coconut-Lime Soup with Pan-Fried Shrimps

Ingredients

1 l coconut milk
0,15 l fish broth
4 shrimps, cleaned and ready to use
40 g butter
2 sticks lemongrass
2–3 cm ginger, peeled and chopped
50 g bamboo shoots, preserved
50 g soy sprouts
1 tbsp. red curry pastebr /> 2 tbsp. linden honey
4 limes, juice and peel
4 cherry tomatoes
1 bunch fresh coriander
Oil, salt

Preparation

Smash the lemongrass with a heavy object and stew for about 5 minutes together with the ginger and the curry paste. Deglaze with the coconut milk, fish broth, lime juice and grated lime peel and simmer for about 25 minutes. Remove the lemongrass, add the honey and salt to taste, and mix well.

Tender Roast Beef with Sesame-Honey Glaze

Ingredients

1 kg roast beef

Marinade

2.5 tbsp. forest honey
Sesame seeds
2 tbsp. balsamic vinegar
1 garlic clove
1 tsp. ground ginger
1 tbsp. green Tabasco sauce
Salt, pepper from the mill

Preparation

Mix together all ingredients for the marinade and rub into the meat two days before cooking. Then sear the meat on all sides and heat in the oven at 135°C for at least 60 minutes.

Salmon Trout Fillet on Potatosotto with Chard and Honey Mead

Ingredients

4 salmon trout fillets, cleaned and ready to use
500 g potatoes
150 g milk
250 g cream
60 g parmesan, grated
2 tbsp. chives, chopped
400 g chard
50 g honey mead
1 spanish onion
Olive oil
Nutmeg
Salt, pepper from the mill, sea salt

Preparation

Wash and peel the potatoes and dice into large cubes about 2 cm thick. Heat the milk and the cream, add the potatoes, season with salt, pepper and nutmeg, and cook until firm to the bite. Bind with the parmesan and fold in the chopped chives before serving. Wash the chard and cut into large pieces. Peel and finely dice the onion. Heat some olive oil in a pan, sear the onion until glassy, mix in the chard and deglaze with half of the honey mead. Add salt and pepper. Mix in the olive oil and the remaining honey mead and season with sea salt. Salt the fish fillets. Heat some oil in a pan and sear the fillets on the skin side until crisp. Arrange the fillets on the potatosotto and serve with the chard. Drizzle with the olive oil and honey mead mixture.

Honey Parfait with Lukewarm Damson Plums and Caramelised Walnuts

Ingredients

400 g whipped cream
250 ml red wine
350 g sugar
100 g fir honey
200 g damson plums, frozen
50 g walnuts, roasted
4 egg yolks
¼ cinnamon stick
1 organic lemon, rind and juice
1 organic orange, rind and juice
corn starch

Preparation

Beat the egg yolks together with the lemon rind and 150 g sugar until frothy. Gently stir in the honey and slowly fold in the whipped cream. Fill into moulds and freeze overnight. Bring the red wine to the boil along with the lemon and orange juice, grated orange rind, cinnamon and 100 g sugar and cook for about 15 minutes. Thicken with corn starch and stir in the plums. Caramelise 100 g sugar and add the roasted walnuts. Immediately place between two sheets of baking paper and let cool. Cut up the parfait and serve with the lukewarm plums and caramelised walnuts.

Grape-Honey Strudel with Cinnamon Ice Cream

Ingredients

1 package ready-made strudel dough
500 g grapes (white and red)
25 g rapeseed honey
Pinch cinnamon
2 cl lemon juice
120 g walnuts, grated
2 egg whites
20 g sugar
250 g cinnamon ice cream

Butter crumbs

100 g breadcrumbs
15 g sugar
15 g butter
Baking paper

Preparation

Melt the butter in a pan, briefly roast the breadcrumbs together with the sugar and place 80 g aside for the filling. Marinate the grapes in the lemon juice, honey and cinnamon. Whip the egg whites with 20 g sugar until creamy stiff. Fold in the grated walnuts and butter crumbs, lay out the strudel dough, and spread the mass on about ⅓ of the dough’s surface. Sprinkle the marinated grapes on the nut mass and carefully roll up the strudel. Place the strudel on a lined baking sheet and bake in the preheated oven for about 35 minutes at 200°C. Remove from the oven, cut the strudel into pieces, sprinkle with powdered sugar and serve with cinnamon ice cream.