Category: Honey

Red Cabbage Salad – 2

  • I recently got a recipe for red cabbage and carrot salad.
  • After following the instructions, I found all the ingredients were cut into pieces that were too large.
  • Also there was much too much onion in the mixture.
  • And I did not like the virgin olive oil in the dressing!
  • I looked at some of my earlier recipes for Red Cabbage Salad and Red Cabbage Salads.
  • I realised that here the ingredients were cut much smaller and the only difference now was the dressing used.
  • I had another go and this turned out much better.
  • *
  • In the end the difference from my earlier recipes was the ingredients in the dressing.

INGREDIENTS

  • 1/2 red cabbage
  • 2 large carrots
  • 2 eating apples
  • *
  • Dressing
  • 4 tablespoons of red wine vinegar
  • 2 tablespoons of runny honey
  • 1 tablespoon of made mustard (whole grain is good)

METHOD

  • Shred the cabbage and then cut the pieces into smaller pieces or
  • Grate the cabbage on a coarse grater.
  • Grate the carrots on a coarse grater.
  • Core the apples but do not peel.
  • Chop the apples into small pieces.
  • Mix everything together.
  • *
  • Mix the dressing ingredients together and use a little whisk to combine the ingredients into one.
  • *
  • Mix the ingredients with the dressing.

Honey Loaf

  • I got this recipe from an English friend who lives in Harrogate.
  • It is easy to make and is a bit different to my Polish honey cakes – miodownik or piernik.
  • But I think it could be served over the Christmas period.
  • This recipe does NOT use any eggs nor butter nor oil.

Ingredients

  • 225g plain flour
  • 115g granulated sugar
  • 115g runny honey, plus around a tablespoon to glaze
  • 150 ml hot water
  • 1 teaspoon of bicarbonate of soda
  • Zest of 1 lemon

Method

  • Pre-heat the oven to GM3 – 160ºC.
  • Use a liner to line a 1lb loaf tin.
  • Use a little oil or butter on the liner as the cake is quite sticky.
  • Mix together the flour and the sugar in a large bowl.
  • In a saucepan melt together the honey and the water.
  • Sprinkle the bicarbonate of soda over the honey mixture and stir.
  • Add this to the dry ingredients.
  • Add the lemon zest.
  • Mix everything well together till all is uniform.
  • Turn the mixture into the loaf tin.
  • Bake for 50 – 60 minutes.
  • Check at 50 minutes and cover the top of the loaf with greaseproof or foil  so it does not burn.
  • Remove the loaf from the tin and allow it to cool.
  • Heat the honey (with a little but of water if not so runny) slightly.
  • Brush the top of the loaf with the honey.

  • Option – different size.
  • Use a 26 x 16 cm baking tray.
  • Grease and line – 3 sides with one piece of greaseproof.
  • Bake for 25 – 30 minutes.

Courgette Soup – 2

  • This is a more hefty soup than my other courgette soup recipe.
  • The addition of honey and pears adds a  lovely sweetness.
  • But the lemon stops it being too sickly.

INGREDIENTS

  • 3 courgettes
  • 2 medium potatoes
  • 2 pears
  • 1 litre of vegetable stock
  • 1 tablespoon of honey
  • 1 lemon rind & juice
  • *
  • Optional to serve
  • Chopped chives or flat leafed parsley.
  • Cooked Pasta

METHOD

  • Chop the courgettes into small pieces.
  • Peel the potatoes and chop into small pieces.
  • Peel and core the pears then chop into small pieces.
  • Bring the stock to the boil and add the courgettes and potatoes.
  • Simmer for around 10 minutes.
  • Add the pears and simmer for another 10 minutes.
  • Take the pan off the heat and liquidise the soup with  a stick blender.
  • *
  • Bring back to simmer.
  • Add the honey, lemon rind & juice, stir and serve.
  • *
  • Add chopped chives or flat leafed parsley if you have some.
  • *
  • You can also serve this with cooked chunky pasta.

Royal Stafford Blossom Time rimmed soup plate & Royal Doulton Carnation soup bowl

Honeyed Parsnips

  • With parsnips being in all the shops at the moment, I thought of my recipe for honeyed carrots and altered it a little for the parsnips
  • The parsnips are cut into ‘fingers’.
  • How you cut the parsnips depends on their size – try to get them roughly equal.

Ingredients

  • 4 large – 8 medium parsnips
  • 2 tablespoons runny honey

Method

  • Pre-heat the oven to GM4 – 180°C.
  • Lightly grease a baking tray.
  • Peel and cut the parsnips into quarters or eighths.
  • Bake in the oven, turning once or twice, for 40 – 45 minutes.
  • Drizzle the honey over the parsnips and turn to coat as much as possible.
  • Return to the oven and bake for another 10 minutes.
  • *
  • Serve with roast meats such as chicken, duck or pork.

Serving dish – Allerton & Sons

Pork with Honeyed Plums

  • I previously wrote about pork with soured plums.
  • This time the recipe uses honey to sweeten the plums.
  • I have previously posted the recipe for honeyed plum sauce.
  • The pork is cooked separately from the plums.
  • Grilled pork chops or roast loin of pork works well. 

Ingredients

  • 10 plums
  • 250ml water (maybe a little extra)
  • 4-6 tablespoons of runny honey

Method

  • Simmer the plums gently in the water.
  • Stir until the plums fall apart.
  • Add extra water if needed.
  • Add as much honey as required to taste.
  • Remove the stones – optional.
  • Serve hot with the cooked pork.

  • Served on a Royal Doulton – Burgundy plate

Little Honey Cakes

  • This recipe, which only uses honey as the sweetener, is based on an old Yorkshire recipe.
  • It would be quite “at home” with Polish recipes for pierniczki.

INGREDIENTS

  • 100g butter
  • 225 plain flour
  • 2 teaspoons of baking powder
  • 130g runny honey
  • 1 egg – beaten
  • 1 teaspoon mixed spice
  • 1 tablespoon caraway seeds
  • 2 teaspoons ground ginger
  • (A little milk – maybe needed)

METHOD

  • Pre-heat the oven to GM 5 – 190°C.
  • Grease two large baking trays.
  • Mix the baking powder with the flour.
  • Rub in the butter till it is like breadcrumbs.
  • Add the mixed spices, caraway seeds and ginger.
  • Mix in the honey and egg to give a soft dough.
  • (Should it not be soft enough – add a dash of milk).
  • With lightly floured hands make balls with the dough (larger than walnut).
  • Place the balls on the baking tray – leaving room for them to spread.
  • Flatten the balls slightly.
  • Bake for 15 – 20 minutes.
  • Leave them to cool on the trays before removing.

Honey Cake – Miodownik 4

  • This is based on an old English recipe and is a bit lighter than my other Polish honey cakes.
  • There are no spices in the original recipe but you can of course add them.

Ingredients

  • 150g butter
  • 100g granulated sugar
  • 150ml honey
  • 1 tablespoon milk
  • 2 eggs – beaten
  • 200g plain flour
  • 2 teaspoons baking powder

Method

  • Pre-heat the oven to GM 4 – 180 C.
  • Grease and line a 26 x 16cm baking tin.
  • In a saucepan gently melt the butter and sugar.
  • Add the honey and stir.
  • Add the milk and stir again.
  • Leave to cool.
  • Mix in the eggs.
  • Mix the baking powder with the flour.
  • Add the flour to the mixture to give a smooth batter.
  • Pour the batter into the tin and smooth the top.
  • Bake for 30 – 35 minutes.
  • Check that the top is not burning and cover with baking paper if necessary.
  • Leave to cool in the tin.

Crown bone china tea plate

Miodownik – 3

  • This is honey & spice cake, which could be made for Christmas time.
  • I saw this cake recently in a post by Thistles and Kiwis thistlesandkiwis.org whose interesting blog I follow. 
  • It is adapted from “In Good Company” by Sophie Hansen.
  • I have adapted it a little to make it more like a Polish Cake.
  • In this cake butter is used rather than oil as in my Mama’s miodownik.
  • This cake can be made at the last minute for Wigilia(Christmas Eve) or Christmas Day.

Ingredients

  • 150g butter
  • 240g runny honey
  • 260g plain flour
  • 3 teaspoons of baking powder
  • 100g granulated sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • Zest of 1 orange
  • 3 eggs – beaten
  • 200g full fat Greek style yoghurt
  • *
  • Icing sugar to dust or lemon icing

Method

  • Pre-heat the oven to GM4 – 180°C
  • Grease and line a 32 x 22cms or 26 x 20cm cake tin.
  • Melt the butter in a saucepan.
  • Add the honey and mix well together.
  • Add the orange zest.
  • Leave to cool for 5 minutes.
  • Mix the baking powder and flour together.
  • Add the sugar and spices.
  • Add the eggs and yoghurt and mix well.
  • Add the butter and honey mixture.
  • Mix everything together to give a thick batter.
  • Pour into the prepared tin.
  • Cook for 30 -35 minutes.
  • Leave to cool on a wire rack.
  • *
  • Dust with icing sugar to serve or glaze with a thin lemon icing.*

Royal Standard – Lyndale tea plate – 1949 – 1960.

*Option – Add a Chocolate glaze – this one was some Chocolate with Orange Peel melted with butter.

  • The china tray is by Ross Dean in Burslem
  • The octagonal tea plate is by Paragon – Made in England and hand-painted. 

Honeyed Carrots

  • The original recipe was for whole small young carrots and used a bunch of around 15 carrots still with their tops.
  • I tend to use medium carrots and after topping and tailing them, I cut them lengthwise to give strips of carrots, say into quarters.
  • Here the difference between the two recipes below is the additions to the honey dressing used.
  • I used some lovely Polish honey from the Mazurian lakes.
  • Both versions are delicious.

Carrots with honey and thyme

Ingredients

  • 4-5 medium to large carrots
  • 1 tablespoon of olive oil
  • 2 tablespoons of runny honey
  • 1 tablespoon of lemon juice
  • 3-4 sprigs of fresh thyme
  • Salt & Pepper

Method

  • Pre-heat the oven to GM6 – 200°C
  • Peel the carrots.
  • Top and tail them.
  • Cut into quarters.
  • Place the carrots on a baking sheet.
  • Pour the olive oil over them.
  • Sprinkle with salt and pepper.
  • Roast for 20 minutes.
  • Strip the leaves from the stalks of the thyme.
  • Mix the thyme with the honey and lemon juice.
  • Pour the mixture over the carrots and roast for another 10 minutes.

Carrots with honey and orange

Ingredients

  • 4-5 medium to large carrots
  • 1 tablespoon of olive oil
  • 2 tablespoons of runny honey
  • Zest and juice from a small orange
  • Salt & Pepper

    Method

  • Pre-heat the oven to GM6 – 200°C
  • Peel the carrots.
  • Top and tail them.
  • Cut into quarters lengthwise.
  • Place the carrots on a baking sheet.
  • Pour the olive oil over them.
  • Sprinkle with salt and pepper.
  • Roast for 20 minutes.
  • Mix the orange zest and juice with the honey.
  • Pour the mixture over the carrots and roast for another 10 minutes.
Thyme – Orange – Cold on Egg mayonnaise

Note

Should you have any left , chop them up and use as a topping to sandwiches or add to salads.

Breaded Aubergines

  • I went to my favourite restaurant in the area, which is very near to where I live.
  • It is called Healds Hall .
  • They had a new starter on the menu, which was delicious.
  • I decided to recreate this at home.
  • I used Polish honey from the Mazurian Lakes, which was delicious.
  • The Polish word for aubergine is bakłażan and it comes from the Persian – badigan. 
  • Americans call aubergines – egg plant.

Ingredients

  • 1 Aubergine
  • Plain flour
  • 1 egg – beaten
  • Salt and pepper
  • Dried breadcrumbs
  • *
  • Sunflower oil to fry
  • *
  • To serve
  • *
  • Runny honey
  • Yoghurt cheese or cream cheese

Method

  • Slice the aubergine into 1 – 1.5cm circles.
  • Sprinkle them with salt and put them into a colander over a bowl.
  • Leave for around 30 minutes.
  • Dry the slices with kitchen roll.
  • Sprinkle with a little pepper.
  • Have ready dishes of flour, beaten egg and dried breadcrumbs.
  • Dip each slice of aubergine first into the flour, then the beaten egg and lastly the dried breadcrumbs.
  • In a frying pan heat up the oil.
  • Fry the slices gently on both sides till golden.
  • Remove from the oil, place onto kitchen roll to remove some of the oil.
  • Serve with yoghurt cheese or cream cheese with runny honey on top.
Vintage Pyrex