I had no idea that organic honey was such an important export industry for Cuba. Incredibly all of the honey produced in Cuba is certified organic. This is due to the absence of pesticides – the government was simply unable to afford to buy pesticides… DrBeekeeper would love to try this honey and will keep you posted!
Honey works really very well in a marinade for any roast meat. This is a great way of using up excess honey, or even honey that you might find you don’t enjoy on toast! Better to use it in this succulent lamb dish then let it linger at the back of your store cupboard…
1 shoulder of lamb
4 tbsp DrBeekeeper honey
2 tbsp light olive oil (no need to use extra virgin oil for this recipe!)
zest of 1 orange and 1 lemon
juice of 2 lemons
5 cloves garlic, finely diced
1 tsp salt (or to taste)
1 tsp black pepper (or to taste)
Mix all the spices, honey, orange and lemon zest and garlic in a bowl.
Stir in the lemon juice and olive oil. Marinade your lamb thoroughly, cut slits into the meat to allow all the flavour to saturate the meat.
Set aside for as long as you can, ideally overnight.
Place the pan in a heavy based roasting tin, and roast in a hot oven (210C) for 30 mins, then baste the meat and turn the heat down to 160C. Slow roast the lamb for around 2hrs. Don’t allow the meat to dry up!This is a great dish. Serve with vegetables of your choice! I often cook the veg in the same dish as the lamb, which is not only very efficient, but the veg soak up all of those amazing juices!!
It seems as if our real winter finally arrived earlier this month although things seem to be warming up again. However, it’s probably going to be too cold to open the hives for the rest of this month. Some beekeepers will feed the bees at time but we don’t touch them as they should have enough of their own supplies. In the next few weeks we’ll be preparing to get out with our bees again with all our beekeeping equipment prepared and ready to go! This weekend why not try DrBeekeeper’s Honey Roast Lamb – makes a delicious meal!
At this time of year there is nothing better than a bowl of warm comforting porridge to start the day. DrBeekeeper’s sweetener of choice has to be honey! You can easily buy your porridge oats ready mixed and ready to go, but why not experiment with different combinations of grains to create the ultimate winter warmer. DrBeekeeper will be trying out Nigel Slater’s Toasted Spelt and Barley Porridge this weekend. Check out the recipe here…
The last few weeks have been extremely cold in England. As the temperature drops, beekeeper’s stress levels go up as we worry about the hive and hope the bees are doing OK. At DrBeekeeper, we always leave the bees plenty of their own honey to enjoy through the winter (we don’t feed our bees sugar!). This month, whilst we go through this chilly period, we’ll be sharing a delicious porridge recipe as well as learning about the Natural Beekeeping Trust. In this cold weather, wrap up warm and enjoy a cup of honey-sweetened tea!
As we approach 2016, DrBeekeeper wishes all readers a very prosperous new-year. Why not consider bringing in the New Year with a slice of Honey Cake. Lekach, or honey cake in English, is a honey-sweetened cake. It is one of the foods traditionally eaten at the Jewish new-year holiday of Rosh Hashanah, in hopes of ensuring a sweet year ahead…
225g unsalted butter
250g clear honey (plus extra to glaze)
70g dark muscovado sugar
300g self raising flour
½ teaspoon of baking powder
3 eggs, beaten
Preheat the oven to 160C / 140C fan assisted. Grease and line a 20cm round cake tin.
Cut the butter into pieces and drop into a saucepan with the honey and sugar. Melt slowly over a low heat. When the mixture is completely liquid increase the heat under the pan and allow to boil for no more than 1 or 2 minutes. Remove from the heat and leave to cool fully.
Whisk the eggs and then mix into the honey and cooled sugar mixture.
Sift the flour into a large mixing bowl and pour in both the beaten eggs and the honey and sugar mixture. Continue to beat until the mixture is smooth.
Pour the cake mixture into the pre-lined tin and bake for around 1 hour, until the cake is well-risen and golden brown. A metal skewer or knife inserted into the centre of the cake should come out clean.
Brush a little honey over the cake to glaze and leave the cake to cool. Once cool, serve and enjoy!
Honey is great for relieving the symptoms of a cold and a spoonful of honey mixed with hot water, lemon and ginger is an essential home remedy.
Why not try adding a spoon of our unique DrBeekeeper Cinnamon and Turmeric Herbal Infused Honey for an extra special winter pick-me-up. Turmeric is a rhizome belonging to zingiberaceae family. It is a yellow colored herb with great medicinal properties. Traditional Chinese medicine and the Ayurvedic medicine use turmeric extensively. The antibacterial and anti-viral action of turmeric makes it a great remedy to treat coughs and cold naturally.
Find out using turmeric for a cough more here!
DrBeekeeper came across this really interesting article about the drop in honey production in parts of Pakistan. It seems that environmental degradation combined with increased use of chemical pesticides and unseasonal rains in recent years, possibly due to climate change, may be to blame. Check out the full article here. It’s a very good read.
DrBeekeeper has a great range of Christmas gifts and stocking fillers. Why not try giving something a bit different to your friends and family this Christmas! Our unique Honey Infusions and World Honey Gift Box are sure to impress.