AMBER DROP HONEY

EASY HONEY RECIPES

A collection for honey & food lovers

Ingredients

55g caster sugar

1 x 7g sachet dried yeast

250ml warm water

3 egg yolks plus 2 eggs

180g butter, softened

1/2 tsp ground nutmeg

1 tsp vanilla extract

650g plain flour

1 cup cherries, stems on

CHRISTMAS BUNSby Magdalena Roze

Filling

80g butter, softened

80g Amber Drop Ginger Honey

1 Tbs ground cinnamon

Glaze

2 Tbs Amber Drop plain honey

Ginger Honey Butter: 40g butter, softened,

2 Tbs chopped walnuts

40g Amber Drop Ginger Honey

Directions

1. Combine the sugar, yeast and water in a large bowl, cover andleave to stand somewhere warm for about 10 minutes or until it’s frothy. Thenadd the egg yolks, one of the eggs, butter, vanilla and nutmeg and mix untilwell combined.

2. Mix in the flour until it forms a dough. Knead the dough on alightly floured surface for about 10 minutes until it’s shiny and shows goodelasticity. Mould it into a round shape, place in a large greased bowl, cover,and leave it to stand somewhere warm for about 2 hours or until it has doubledin size.

3. For the filling, whip the butter and Amber Drop Ginger Honeyuntil it forms a smooth paste. Have a taste, it’s delicious!

4. Grease and line a round baking tray with baking paper. To makethe knots, divide the dough into 8 equal sized balls. It’s worth using a scalefor this. On a lightly floured surface, roll out each ball into a rectanglewith the longer side closest towards you, brush with the filling, and then rollinto a log starting with the longer side. Shape into a knot, or for extragorgeous detail, cut the dough lengthways down the middle, twist the two piecesaround each other and then tuck the ends in to form a knot. Don’t worry if itdoesn’t look perfect. If you’re doing this for the first time, it’s worthwatching a quick YouTube video to get the hang of it!

5. Place 7 of the knots into your baking tray with about 1-2cmbetween them, arranging them so there is one in the middle and six around it,like a flower. Put the extra knot in a separate little tray as a tester. I liketo do this when baking so I can check when they’re ready and cooked. Now whiskyour remaining egg and brush it over the knots to give them some shine. Leavein a warm place for around 30 minutes to prove again and preheat the oven to180 degrees.

6. When the knots are proved, fill in any gaps with the cherries,using around half of them. Place the tray in the oven and bake for around anhour. Check them halfway and if they’re golden brown, cover them with foil. In thelast 15 minutes, I like to take out my tester to check and see how it’s going.

7. When ready, remove the tray from the oven and brush the top ofthe knots with Amber Drop plain honey. This will give them a stunning shine.Scatter over with remaining fresh cherries. To serve mix together the butter,Amber Drop ginger honey and walnuts and place in a small dish. Enjoy!

FRANKIE'S CUPCAKEby Frankie, one of our very young customers

Ingredients

3/4 cup of amber drop honey 1/4 cup rice bran 2 eggs1 1/4 cup milk 1 tsp vanilla extract 2 cups wholemeal flour 1/2 cocoa powder 1/2 tsp salt 2 tsp baking powder 1 heaped cup of grated veg -approx 1 medcarrot and 1 medium zucchini 1/2cup choc chips

Directions

Preheat oven 200 degrees Line muffin tray with patty pans In a large bowl add honey, oil, eggs, milk,vanilla and whisk until smooth In a medium bowl add flour, cocoa, bakingpowder, salt and choc chips. Gently combine. Add dry ingredients to wet ingredients untiljust combined. Fold grated veggies in carefully - don’tover mixSpoon into patty pans until 3/4 full andbake for 15 mins or until skewer comes out clean Cool for 5 mins and transfer to coolingrack Enjoy Mel and Frankie

This is my go to cold and flu remedy.Whenever I feel a

cold coming on, I go crazy and eat at least 3 cloves

throughout the day. So for those who are ready to start

the home remedy tradition in your family, this is a

great recipe.

Even if your not that alternative, you haven’t got anything

to lose because If it doesn’t work for you, you still have a

kick ass jar of flavour sitting on your shelf ready to use

whenever you need it.

It's especially delicious on lamb chops, blue cheese,

poured over labna or basically anywhere you would like

a bit of honey garlic flavour.

Fill a jar to ¾ full with peeled garlic cloves

Fill your jar with the raw honey until it just covers the

garlic. I usually put about half in, then using a skewer or

chopstick I move it around a bit to make sure every nook

and cranny is filled, then fill the rest. Don’t be tempted to

fill up to the rim as you need some headspace at the top

of the jar. It will release gas as it ferments, and the last

thing you want it sticky garlicky smelling honey all over

your kitchen. You now need something to weigh the

garlic down as it needs to stay under the honey. You can

use a glass disc made for fermenting but you can also

use something as simple as a clean disc shaped pebble.

Place the lid on, then every morning and night for about

7 days, open the lid to release any gases that have built

up. Don’t forget to do this as it can get quite fizzy and

result in the lid popping off. Do this until the gas has

stopped forming.The honey is ready after 7 days (mine

sat for 6 months) but if you want to use the garlic for

cooking or for eating, let it sit for another month of so to

mellow. This is good especially if you want to eat a garlic

clove to further boost your immune system.

FERMENTED GARLIC by Little River Kitchen

Ingredients & Directions

ROASTED MACADAMIAby Emma, from Permaculture Pantry

Ingredients

1 cup of fresh macadamia nuts1/4 cup of honeysprinkle of salt

Directions

Preheat oven to 180 degrees Celsius.I mix the raw macadamia nuts with the honey (approx.1/4cup of honey to 1 cup nuts) and a sprinkle of salt. Thenplace them onto a baking paper lined tray and bake at 180degrees Celcius for about 10 minutes...or until the nuts aregolden and the honey is bubbly.

Remove from oven and allow to cool before eating them allup! Btw...I can imagine how delicious they would be usingyour flavoured honey!!! Enjoy

As Emma suggested, using our chilli honey instead of theregular one gives this recipe a little extra zing.

This recipe is super simple but beware, the results arepositively addictive.

Ingredients

400 g of Kefalograviera cheese

4-5 tablesppon of honey (as a variation, use chilli honey)

3 teaspoons of olive oil

pinch of oregano

juice of a small lemon

SAGANAKI CHEESEby Samar

Directions

1. Cut the cheese in thinnish slices (under 1.5 cm each)

2. Heat up the frying pan with the olive oil. Pan fry the cheese for a couple of minutes on eachside or until golden

3. Add one table spoon of honey per cheese slice and let it simmer for a bit.

4. Sprinkle a bit of oregano and finish off with a nice squirt of lemon.

You want to eat this dish straight after it comes of the pan while the cheese is warm and gooey.

Line a slice tin with foil. Place nuts, rice puffs, rolled oats and seeds into a large saucepan

and place on stove top.

Lightly toast for a few minutes until sesame seeds are golden, stirring continuously.Add

wheat germ and keep stirring for a minute.

This can easily burn so keep stirring. Take off heat and add in dried fruit. Place to side.

In another smaller saucepan place honey, butter, tahini. Simmer gently for about 3-5 min

until everything is melted and mixed together and is slightly thicker.

Pour liquid into saucepan with dry ingredients and mix together thoroughly.Press mixture

firmly into slice tin using a wet metal spoon.

Keep wetting spoon so it doesn’t stick. Place slice into fridge until firm. Then cut into pieces.

Keep slice in fridge.

MELISSA'S MUESLI SLICEby Melissa (of course)

Ingredients

1 cup mixed unsalted nuts

1 cup brown rice puffs

2 cups rolled oats

½ cup sesame seeds

½ cups sunflower seeds

1 cup wheat germ

½ cup dried fruit (dates, apricots, sultanas)

400g honey

100g butter

150g tahini

Directions

Ingredients

LEMON YOGHURT CAKEby Taste, recommended by Kate

Directions1. Preheat oven to 160°C (not fan-forced). Grease a 23cm springform cake pan, then line the base with bakingpaper.2. Beat butter, sugar and 2 tablespoons of the honey with electric beaters until light and fluffy.3. Add rind, then add yolks one at a time, beating well after each addition. Fold in flour, baking powder andsoda, then stir in 110ml of the yoghurt.4. In a separate bowl, beat eggwhites until soft peaks form, then gently fold into mixture with sultanas. Pourinto cake pan and bake for 1 hour, or until a skewer inserted into the centre comes out clean.5. Meanwhile, combine the lemon juice, 3 tablespoons honey and the cinnamon in a saucepan, then boil for 1minute. Remove to cool slightly.6.Prick cake several times with a skewer and drizzle with syrup. Cool completely.7.To serve, spread with remaining yoghurt and drizzle with remaining honey. Garnish with pistachios.

185g unsalted butter200g caster sugar7 tablespoons honey1 lemon, zested, juiced5 eggs, separated280g plain flour, sifted

1 teaspoon baking powder, sifted1/2 teaspoon bicarbonate of soda, sifted410ml thick Greek yoghurt75g sultanas1 cinnamon stick3 tablespoons (1/4 cup) chopped unsaltedpistachios

Ingredients

1 cup butter, room temperature

1 cup honey 1/2 cup powdered sugar

1 1/2 teaspoons cinnamon

1/2 teaspoon vanilla extract

WHIPPED CINNAMON HONEYBUTTER

by House of Nash Eats

Directions

Beat the softened butter until creamy and smooth, about 2 minutes, in a large bowl with a

hand mixer or in the bowl of a stand mixer fitted with the paddle attachment.

Add the remaining ingredients and beat again until smooth. Transfer to jars or other storage

containers. Serve at room temperature.

This sauce goes well with chicken but we actually used it with some Burragong Gaian

duck and it was out of this world.

Mix the ingredients well and leave aside.

Follow the regular instructions for roasting depending on what bird you are using and

once the roasting is well underway, use the sauce for basting during the last 20 min of

cooking.

We have also tried it with chilli honey and it is an even better flavour.

BASTING SAUCEby Yours Truly

Ingredients

200g honey

1 tbsp mustard

a generous squirt of dry sherry or brandy

Directions

Mix the ingredients all together and roll into asmall ball and place on a baking tray.

Use a fork to flatten the dough and put threelittle lines on it. Then sprinkle the sesame seedson top.

Bake for 8-12 min at 175 degrees Celsius.

VICTORIA'S TAHINICOOKIESby Victoria

Ingredients 1 cup almond meal

1/2 cup peanut butter

2 tbsp rice malt syrup

2 tbsp cacao nibs

2 tbsp coconut oil

1/2 tsp baking powder

Pinch of sea salt

1 tbsp of honey

Directions

A healthier than average cookie that tastesdelicious...

Preheat oven to 180°c or 170°c fan forced.

Line two large baking trays with baking paper.

In a large bowl, combine all the dry ingredients and mix well.

Combine the oil, honey and vanilla together in a jug, then pour over the dry ingredients.

Stir until all the ingredients are well coated.

Divide the mixture onto the two trays, then spread it out so it’s a thin layer.

Bake for approximately 15 minutes, tossing halfway through until golden.

Allow to cool then store in an airtight container.

Additions:You can add all kinds of things to this granola to customise it to your liking

. If you want to add seeds then toast them along with everything else, except chia seeds.

These are best added after as heat destroys the goodness in them. If you want to add

dried fruit, then also add these after the granola is baked.

HONEY & ALMOND GRANOLALittle River Kitchen

Ingredients

4 cups rolled oats1

½ cups chopped almonds1

½ cups coconut flakes1

teaspoon salt (optional)

½ teaspoon cinnamon (optional)

½ cup honey

2 teaspoons vanilla extract

2 tablespoons coconut oil (melted) or light

olive oil

Directions

Ingredients½ cup melted butter

½ cup honey

1 cup buttermilk

½ cup plain Greek yoghurt

2 eggs2

LEMON & BERRY BUTTERMILKMUFFINSby Little River Kitchen

DirectionsPreheat oven to 180°C and line 2 x 6 hole muffin tins with muffin papers.

In a large bowl, whisk together the melted butter, honey, vanilla, buttermilk, yoghurt, lemon zest

and eggs until smooth.Sift together the self-raising flour and bicarb soda then add to the wet

mixture.

Fold through until just combined.

Do not overwork the mixture.

Gently fold through the berries then evenly fill the muffin cases with the mixture.

Bake 25 – 30 minutes or until a skewer comes out clean.

Best eaten on the day, but will keep for 3 days in a sealed container.

Other combinations to tryRaspberry & White Chocolate

Pecan & Chocolate Chip

Apple & Cinnamon

½ cups self-raising flour

½ teaspoon bi carb soda1 cup frozen berries

2 teaspoon lemon zest

2 teaspoon vanilla extract

We hope you have fun preparing and enjoying some of theserecipes. Do you have one that you would like to share?Please, send us an email to info@amberdrophoney.com.au sothat we can keep updating this booklet with more deliciousinspiration.

www.amberdrophoney.com.au