HONEY RECIPES

There is so much more to do with honey than just eating it on toast or porridge! we have lots of wonderful recipes for you to try using our honey,

have a try and let us know how you get on.

 

Also try honey as an alternative to sugar in tea, coffee or breakfast cereals, the taste and health benefits are so much better.

 

 

Honey Roasted Carrots & Parsnips

Roasting parsnips in honey and sherry brings out the natural sweetness in this earthy vegetable.

Ingredients

 

  • 500g carrots, peeled and cut into quarters lengthways

  • 500g parsnips, peeled and cut into quarters lengthways

  • 2 teaspoons olive oil

  • 4 tbsp sherry or bourbon

  • 4 tbsp of honey

  • 1/2 teaspoon salt

  • 1/2 teaspoon chopped fresh thyme

 

Preparation

 

  1. Preheat the oven to 220°C, gas mark 7. Place a roasting tray in the oven to heat up. 

  2. Slice the carrots and parsnips lengthways into halves or quarters so that they are evenly sized.

  3. In a large bowl, whisk together the olive oil, honey, sherry. Add the vegetables and toss thoroughly to coat in the glaze.

  4. Place on the hot tray, add salt, tyme and roast for 30 minutes,turning half way through, until the vegetables are tender and caramelised.

 

Serves 4-6 as part of a roast dinner.

 

Mulled Honey Cider

Spicy, aromatic drink will hit the spot on a cold winter’s night.

Ingredients

 

  • 4 cardamom pods, lightly crushed

  • 1 clementine, sliced into wedges, spiked with 8 cloves

  • 1 lemon, sliced into wedges, spiked with 8 cloves

  • 100ml/4fl oz whisky

  • 100ml/4fl oz orange liqueur

  • 3 tbsp clear honey

  • 1 litre/1 pint 15¼fl oz cider

  • 4 cinnamon stick

  • freshly grated nutmeg, to garnish

 

Preparation

 

  1. Heat all of the cider ingredients over a low heat until warmed through.

  2. Pour the cider into 4 latte glasses or other heatproof glasses.

  3. Finish with a little freshly grated nutmeg.

 

Serves 4.

Honey Carrot Cake

Roasting parsnips in honey and sherry brings out the natural sweetness in this earthy vegetable.

Ingredients

 

  • Cake

    •2 1/2 cups all purpose flour

    •3/4 tsp baking powder

    •1 1/2 tsp baking soda

    •2 tsp ground cinnamon

    •1 tsp ground ginger

    •1/2 tsp ground nutmeg

    •1/4 tsp ground cloves

    •1/2 tsp ground cardamom

    •1/2 tsp salt

    •1 lb. peeled carrots

    •1 cup Hilltop Honey

    •2/3 cup light brown sugar

    •4 large eggs

    •1 1/2 cups canola oil

    •1 1/2 cups toasted nuts (coarsely chopped pecans or walnuts)

     

    Icing

    •8 oz cream cheese, softened but still cool

    •5 tbsp unsalted butter, softened but still cool

    •1 tbsp sour cream

    •1/2 tsp vanilla

    •1 1/4 cups icing sugar

 

 

Preparation

 

  1. Heat oven to 165C / 325F.

  2. Line bottom of pan with parchment paper, then spray the top of the parchment paper as well.

  3. Whisk together first 9 ingredients and set aside.

  4. Shred or grate carrots and set aside.

  5. whisk honey, brown sugar, and eggs for about 20 seconds,

  6. gradually add oil; whisk for another minute.

  7. Scrap mixture into a separate mixing bowl and add shredded carrots.

  8. Blend in the dry ingredients and toasted nuts.

  9. Pour into baking dish and bake for 40-45 minutes or until toothpick or skewer inserted in the middle of the cake comes out clean.

  10. Rotate pan once halfway through baking.

  11. Cool cake to room temperature on wire rack for 2-3 hours.

  12. When cake is cool, process cream cheese, butter, sour cream and vanilla in clean food processor bowl until combined.

  13. Add sugar and process until smooth.

 

Serves 6-8.

 

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