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DrBeekeeper’s Honey Ice Cream

The weather is getting colder but that makes DrBeekeeper’s delicious honey ice cream no less irresistable!

Honeycombicream

Prep Time: 15 minutes

Cook Time: 1 hour

Serves 4

Ingredients

  • 250ml Whole Milk
  • 125g DrBeekeeper Honey
  • 2 egg yolks
  • 150ml Double Cream

Method

  1. Boil the milk in a saucepan, then add the DrBeekeeper Honey.  Whisk until the milk is almost boiling again.
  2. Put the 2 egg yolks in a bowl and whisk well.  Add the cream and mix well.  Then pour in the milk and honey mixture.  This should create a custard which should be strained through a fine sieve into a clean bowl.  Allow the custard to cool.
  3. Put the custard mixture into an ice cream maker.  If you don’t have one you can whisk the mixture, put it in the freezer and then whisk the mixture every 10 minutes until set.

We’d love to hear from you with your favourite honey themed recipes – please send them here!

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DrBeekeeper’s Honey Caramel Apples

Why not celebrate halloween with these delicious honey caramel apples using DrBeekeeper Honey?

Prep Time: 15 minutes

Cook Time: 25 minutes

Serves 6

Ingredients

  • 6 medium apples
  • 1 cup DrBeekeeper honey
  • ¾ cup double cream
  • 2 tablespoons unsalted butter
  • ¼ teaspoon sea salt
  • ½ cup crushed DrBeekeeper honey roasted pecans
  • ice cubes
  • 6 sticks

Method

  1. Whisk honey, cream, butter and salt in a saucepan over medium heat until it bubbles, then immediately reduce heat to simmer.
  2. Continue whisking the caramel to prevent burning and spillage. Continue cooking the caramel until the temperature reaches 125 C (about 25 minutes). The caramel should thicken and turn a rich brown colour and the bubbles should be small and should uniformly cover the surface of the pan.
  3. Make an ice bath by placing ice cubes in a bowl. Then transfer the hot caramel into a mixing bowl and place the bowl in the ice bath. Stir the caramel until it is cooled and starts to thicken.
  4. Insert a wooden stick into the core of your apples dip carefully into the caramel until fully coated. Roll the dipped apples into the chopped pecans and place onto a piece of parchment paper.  Allow to cool completely before serving.

We’d love to hear from you with your favourite honey themed recipes – please send them here!

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DrBeekeeper’s Rice, Date and Honey Pudding

This simple but delicious recipe is sweetened naturally with DrBeekeeper honey and dates. A perfect way to end a long day of fasting, but equally great as a simple desert that can be enjoyed at any time!

Prep Time: 10 minutes

Cook Time: 60 minutes

Serves 4 – 6

Ingredients

  • 500ml water
  • 130 g pudding rice
  • 1/2 teaspoon salt
  • 50 g finely cut pitted dates
  • 1 teaspoon grated lemon rind (optional)
  • Cream (optional)
  • cinnamon (to taste)
  • nutmeg (to taste)
  • 570ml/1 pint milk
  • 55ml/2fl oz single cream
  • Seeds scraped from 1 vanilla pod or ½ tsp vanilla extract (optional)
  • 4 eggs, yolks only
  • 2 level tsp cornflour
  • 5 tbsp honey

Method

  1. Preheat Oven to: 160 degrees Celsius. Bring the water to the boil and add the rice and salt and cook until the rice tender. Drain the rice if necessary, and place it in a shallow oven-proof baking dish. Sprinkle with the dates.
  2. In a clean saucepan heat the milk, cream and vanilla seeds to simmering point over a low heat. Beat the honey, cornflour and egg yolks together with a balloon whisk. Add the hot milk on to the beaten eggs and mix well with the balloon whisk. Stir in the lemon rind, cinnamon and nutmeg and pour over the rice and dates.
  3. Bake the pudding for about 60 minutes, or until set.
  4. Serve slightly warm or cool, with cream if desired.

We’d love to hear from you with your favourite honey themed recipes – please send them here!

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DrBeekeeper’s Moroccan Semolina and Honey Porridge

It’s Ramadan and with people fasting as long as 17 hours a day, without food or drink, DrBeekeeper would like to share some great Ramadan Recipes!

This simple Moroccan semolina porridge is easy to prepare and can be served as a healthy desert or be enjoyed as part of a nutritious breakfast. The soup will thicken when it cools, but when reheating, just add a little water or milk to thin it to your preferred consistency.

DrBeekeeper's Moroccan Semolina and Honey Porridge

Prep Time: 10 minutes

Cook Time: 25 minutes

Serves 4 – 6

Ingredients

  • 1 liter of water
  • 150 g coarse semolina
  • 1 teaspoon salt, or to taste
  • 1 litre milk
  • 2 tablespoons unsalted butter
  • 2 star anise seeds, or to taste
  • 2 tablespoons honey, or to taste

 

Method

  1. Bring the water to a boil and stir in the semolina and salt. Simmer gently, stirring frequently, for 10 to 15 minutes, until the semolina is tender and the mixture is quite thick.
  2. Stir in the milk, butter and star anise seeds. Bring back to a simmer, and cook for 5 to 10 minutes, or until the soup reaches a consistency you like. Then stir in the honey. Serve warm.

We’d love to hear from you with your favourite honey themed recipes – please send them here!

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DrBeekeeper’s Honey Roast Lamb Recipe

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…

Ingredients

  • 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)

Method

  1. Mix all the spices, honey, orange and lemon zest and garlic in a bowl.
  2. 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.
  3. Set aside for as long as you can, ideally overnight.
  4. 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!!

We’d love to hear from you with your favourite honey themed recipes – please send them here!

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DrBeekeeper’s Honey Porridge Recipe

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…

We’d love to hear from you with your favourite honey themed recipes – please send them here!

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DrBeekeeper’s New Year Honey Cake

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…

OLYMPUS DIGITAL CAMERA

Ingredients

 

  • 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

Method

  1. Preheat the oven to 160C / 140C fan assisted. Grease and line a 20cm round cake tin.
  2. 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.
  3. Whisk the eggs and then mix into the honey and cooled sugar mixture.
  4. 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.
  5. 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.
  6. Brush a little honey over the cake to glaze and leave the cake to cool. Once cool, serve and enjoy!

We’d love to hear from you with your favourite honey themed recipes – please send them here!

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Honey Home Remedies

 

Dr Beekeeper's Cinnamon & Turmeric Honey Infusion
Dr Beekeeper’s Cinnamon & Turmeric Honey Infusion

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.honey and lemon
Find out using turmeric for a cough more here!

 

 

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DrBeekeeper’s Honey-glazed Asian Prawns Recipe

As the party season approaches this is a great recipe to have up your sleeve, which is sure to be a hit!

honey glazed prawn recipe

Ingredients

  • 500 grams fresh peeled prawns (medium size work best)
  • ½ teaspoon salt; pinch of black pepper; pinch of cayenne pepper (to taste)
  • 3 tbsp of your favourite mild honey
  • 3 tbsp rice vinegar
  • 4 tbsp soya sauce
  • 1 tbsp finely sliced ginger
  • 4 tbsp water
  • 1 tbsp finely sliced red chili
  • 2 spring onions finely sliced
  • Juice of one lemon and one orange
  • Finely chopped coriander

Method

In a mixing jug combine all of the marinade ingredients (everything except the prawns, spring onion and coriander garnish). Set aside ½ of the marinade for the dipping sauce. Allow the prawns to marinade for as long as you can anything upto 12 hours is ideal. Remove the prawns from the marinade and grill on a medium/high heat, push the prawns through skewers to make the turning easier.

Cook for around 6/8 minutes under the preheated grill; remember to turn once. You will know when the prawns are cooked; they will go an even shade of pink! While the prawns cook, prepare the dipping sauce. Pour the reserved marinade in a saucepan and bring to the boil over a medium heat for no more than 5 mins; then remove from the heat and stir in your chopped spring onion and coriander garnish.

Now serve, ideally while steaming hot!

We’d love to hear from you with your favourite honey themed recipes – please send them here!

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DrBeekeeper’s Healthy Honeylicious Brittle Recipe

This is a great recipe, a perfect Autumnal snack (but also full of goodness!). Try experimenting with different combinations of nuts and dried fruits…

Brittle

Ingredients

  • 150 grams Almonds
  • 150 grams Cashews
  • 100 grams Pumpkin or Sunflower Seeds
  • 100 grams dried Cranberries or Raisins or Goji Berries (or a mixture!)
  • 150 grams Granulated Sugar
  • 75 grams DrBeekeeper Honey
  • 250 ml Water
  • 1/2 teaspoon Salt
  • 1 tablespoon Butter

Method

Heat the sugar, honey, water and salt in a large heavy-based pan over a medium heat. Stir lightly every 7 to 10 minutes (but not constantly). The mixture should eventually go hard if dropped in cold water. This can take time so be patient (if you have a thermometer, heat the mixture until it reaches a temperature of 120 °C.

Once you have reached the required temperature / consistency, just add your nuts and fruit mix and pour the combined mixture over a shallow tray which has been lined with lightly greased parchment paper.

Wait for the brittle to cool and then enjoy!

We’d love to hear from you with your favourite honey themed recipes – please send them here!