Ad

Raise A Toast To Honey

Greek Yoghurt, Berry, Mint and Set Honey Toast

Prep time: 10 minutes Serves 2 This recipe uses Spreadable Honey

Ingredients
2 slices of mixed seed bread
100g mixed berries
50g Rowse set honey
Fresh mint sprigs

All recipes courtesy of Rowse Honey

Re-Energizing Citrus Salad with Manuka Honey & Mint

Prep time: 10 minutes Serves 4
This recipe uses 500+MGO Manuka Honey
Ingredients
For the dressing
50ml olive oil
2 tbsp lemon juice according to taste
2 tbsp Rowse Manuka honey 15+
pinch of salt and pepper to taste
For the salad
1 medium orange, peeled and cut into rounds
2 satsumas, peeled and cut into rounds
2 medium white grapefruits, peeled and cut into rounds
2 medium pink grapefruits, peeled and cut into rounds
1 lime, peeled and cut into
1/2 small red onion, cut into thin rounds
15g coriander leaves removed from stalk

Smashed Peas, Feta, Nigella seeds and Set Honey Toast

Prep time: 10 minutes Cooking time: 1 minute
Serves 2 This recipe uses Spreadable Honey
Ingredients
2 Slice of sourdough bread
80g peas
50g feta cheese
50g Rowse set honey
Extra virgin olive oil to drizzle

Coconut Yoghurt, Mango, Lime, Mint and Set Honey Toast

Prep time: 10 minutes
Serves 2 This recipe uses Spreadable Honey
Ingredients
2 slices of mixed seed bread
1 large mango cut into long slices
50g Rowse set honey
Zest of 1 lime
Handful of pomegranate seeds
120g small pot of coconut yoghurt

Figs, Ricotta and Set Honey Toast

Prep time: 10 minutes
Serves 2 This recipe uses Spreadable Honey
Ingredients
2 slices of sourdough
2 figs cut into slices
50g Rowse set honey
80g ricotta cheese
Fresh mint sprigs

Blueberry and Honey cheese cake

Serves 6
Prep time 20 minutes
Cook time 45 minutes

Ingredients

200g Digestive style biscuits

80g Butter

For the filling

1 Vanilla pod, split and scraped out

500g Cream cheese

3 free range large eggs

1/2 lemon juice only

125ml Double cream

2 tbsp corn flour

100g Caster sugar

50g St Lawrence Gold Canadian Blueberry Blossom honey

For the top

250g Fresh blueberries

2-3 tbsp St Lawrence Gold Canadian Blueberry Blossom honey

Method
Melt the butter in a saucepan, meanwhile crush the biscuits to a fine crumb and pour into a mixing bowl with the melted butter and mix together.
Transfer the biscuit mixture into a 20cm loose bottomed cake tin and press down to form a base for the cheesecake.
Place all the cheesecake filling ingredients into a mixer and place on a slow speed to fully incorporate and create a consistent texture.
Pour the filling over the top of the biscuit base and cook in the oven for 45 minutes at 130c
Do not remove the cheesecake when its cooked, just turn the oven off and leave it i to cool, otherwise cracks will form in the cheesecake.

Once the cheesecake is cool place in the fridge for 2 hours.
Serve with the fresh blueberries and finish with a drizzle of St Lawrence Gold Canadian Blueberry Blossom honey

 

Drambuie Spiced Mango Layer Cake

Preparation time 1 hour 30 minutes

Cooking time 25 minutes

Serves 12

Ingredients

For the sponge

250g unsalted butter, room temperature

160g golden caster sugar

120g light soft brown sugar

80g clear heather honey

5 large eggs

1 1/2 tsp vanilla paste

450g plain flour

2 tsp baking powder

1/2 tsp ground cardamom

2 tsp cinnamon

4 tbsp mango kefir

150g mango, diced

For the mango curd

4 egg yolks

200g mango, about 1 mango, puréed

60g golden caster sugar

125g unsalted butter

For the syrup

175g golden caster sugar

3 tbsp Drambuie

For the cream cheese frosting

200g unsalted butter, softened

200g soft cheese

400g icing sugar, sifted

2 tsp vanilla paste

120ml Drambuie

Method
Start by making the mango curd for the filling. Whisk the eggs, sugar and mango purée together in a heavy-based pan and heat very gently, stirring continuously until the mixture thickens. Do not allow the mixture to become too hot otherwise the eggs will scramble. Once the sugar has dissolved, add the cubed butter a bit at a time, and continue to stir until it has all melted and the mixture coats the back of a wooden spoon. Run your finger down the back of the spoon and if the line stays it is ready. Pour into a jug and set aside to cool. You could store in the fridge overnight, or even pour into a hot sterilised jar to cool and store in the fridge well in advance.
Preheat the oven to 160ºC / 140º fan / gas mark 3. Grease and line 3 x 20cm cake tins with greaseproof paper. Finely dice the mango.
In a large bowl, soften the butter then beat in the sugars and honey until well combined. Beat in the eggs and the vanilla pasta, then fold in the flour, baking powder and spices. Stir through the mango kefir, adding a little more if the mixture seems too thick. Fold through the diced mango.
Divide amongst the tins then bake in the oven for 25 minutes until a skewer inserted into the middle comes out clean. Meanwhile, make the syrup. Dissolve the sugar in 200ml water over a low heat then bring to the boil and simmer for 5 minutes.
When the cakes are cooked remove from the oven then poke holes with a skewer all over the cake. Pour the syrup over the sponges whilst still warm. Leave in the tins for 20 minutes to cool then leave to cool completely on a cooling rack. The sponges can be made a day in advance and stored in an airtight tin.
To decorate the cake, beat together the butter, soft cheese, icing sugar, vanilla extract and Drambuie, until smooth. Spread 2 of the cakes with a layer of the mango curd. Sandwich one on top of the other then top with the remaining plain cake. Use the frosting to ice the top of the cake using a palette knife to swirl through more mango curd.