Category: Recipes

This no-bake cheesecake recipe is easy to prepare.  Fruity, tangy and just delicious it works best with a mild light honey.  Serves 8

Ingredients

• 175g digestive biscuits
• 75g butter
• 6 tbsp light raw DrBeekeeper honey
• 350g mascarpone cheese
• 3 limes, grated rind and juice of 2, the third juice only (for the cheesecake filling)
• 300ml double cream
• 250g strawberries, sliced
• 150g raspberries

Total preparation time: 30 minutes (allow for overnight chilling time)

Instructions

To make the base, carefully crush the biscuits in a plastic bag using a rolling pin or blitz in a food processor until fine crumbs.

Heat the butter and 2 tbsp of honey in a medium saucepan, stir in the crumbs and mix well.  Tip into a buttered 23cm/9inch spring form tin and press over the base firmly with the end of a rolling pin.  Chill while making the cheesecake.

Add the mascarpone cheese to a large mixing bowl and soften with a whisk. Add 3tbsp of the honey then gradually whisk in the lime rind and juice.  Gradually whisk in the cream until the mixture has just thickened.  Spoon into the biscuit lined tin, spread into an even layer and chill for 4 hours or overnight until firm.

To make the topping, bring 1 tbsp of honey and lime juice just to the boil in a medium saucepan. Add the berries, cook for 2 minutes, gently stirring until the juices just begin to run then leave to cool.

Run a knife around the edge of the cheesecake, remove the tin sides and base and transfer cheesecake to a serving plate. Spoon the berry sauce on top.

Naturally honey is great in a huge variety of delicious deserts.  But don’t forget this sweet syrupy textured ingredient can also be combined with spices to add a new dimension to your supper.  What a great way to use DrBeekeeper Honey!  Why not give it a go?

DrBeekeeper Honey Chilli Chicken Recipe

Ingredients

• Vegetable or sunflower oil
• 2 chicken breasts
• Plain flour
• Salt and black pepper to taste
• 1 tbsp sweet chilli sauce
• 1 tbsp soy sauce
• 80ml water
• Juice of 2 lemons
• 2 teaspoons cornflour
• 3 tablespoons of DrBeekeeper honey
• 2 tablespoons of grated ginger and 1 inch of finely sliced ginger
• 3 crushed cloves of garlic
• Handful of finely sliced spring onions
• 3 red chillies and 1 tsp crushed dry chilli (add more for extra heat, or less for a milder dish)

Method

1. Juice the lemons into a bowl, add the chilli sauce, soy sauce, water and cornflower and stir together.  Set aside.
2. Cut the chicken breast into thin strips, add salt, black pepper and the flour and coat the chicken.  Set aside.
3. In a wok heat 2 tbsp of your rapeseed or sunflower oil.
4. Add the crushed garlic and fry the chicken until it is golden brown.  This will take around 8 mins.  Then add the grated ginger and fresh red chilli.
5. 2 minutes later add your honey to the wok and stir whilst it begins bubbling away for another minute or two.  Then add the prepared lemon juice, dipping sauce, soy sauce, water and cornflower.  Keep stirring and bring to the boil, allowing the sauce to thicken slightly.  This will take 3 or 4 minutes.
6. Garnish with sliced spring onions and ginger.
7. Serve with rice or noodles.  And enjoy!

This delicious Turkish baklava recipe is really tasty topped with flaked almonds, cashew nuts and pistachios.

Ingredients

For the filling

• 100g toasted almonds
• 100g cashew nuts
• 100g pistachios nuts

For the syrup

• 300g granulated sugar
• 150g clear DrBeekeeperhoney 

For the filo

• 15 sheets ready-made filo pastry
• 100g unsalted butter, melted

Preparation and method

1. For the filling, combine the almonds, cashews and pistachios in a blender and pulse until finely chopped. Set aside.
2. To make the syrup, combine the sugar and DrBeekeeper honey with 250ml water in a medium saucepan and heat until the sugar is dissolved. Lower the heat and simmer for 15-20 minutes then set aside to cool. Don’t allow the syrup to burn!
3. Allow the syrup to cool completely.
4. Preheat the oven to 180C/350F and grease a baking tray with butter.
5. Brush a sheet of pastry with butter then fold it over. Spread about a tablespoon of the filling mixture over it, leaving a 5mm/¼in border on all sides.
6. Starting at one of the long edges, roll up the filo into a long cylinder shape. Brush generously with butter and roll the cylinder into a tight spiral. Brush with butter again and place on the prepared baking tray. Repeat the process with the remaining sheets of filo and place them next to each other in the baking tray.
7. Bake for 50 minutes, or until golden-brown.
8. When cooked, spoon half the syrup all over the hot baklavas. Leave for five minutes and then spoon over the remaining syrup. Let the baklava cool and then serve.