Recipes using Wenallt Hive Honey and Vinegar

Recipes are a new addition to our website and more will be added over the coming days.  If you have  recipes  which have worked well using Wenallt Hive produce and which you are happy to share, please send through and I will add them to the recipes below.

HONEY RECIPES

Bonfire Night Honey Parkin 

200g Butter

100g Honey

80g Golden Syrup

130g Black Treacle

225g SR Flour

1 Large Egg

85g Dark Soft Brown Sugar

2 Teasp Ginger

Half Teasp Nutmeg

1 Teasp Cinnamon

Line a 21 cm square cake tin and set the oven to 160 deg C (140 dec C for a fan oven or Gas mark 3)

Put the butter, honey, black treacle , syrup and soft brown sugar in a large pan and gently heat until everything is dissolved - stir to ensure the sugar dissolves

Put the dry ingredients into a mixing bowl

Beat the egg and milk together

When the ingredients in the pan have just dissolved add the dry ingredients and stir well, then add the milk and egg and incorporate - the batter will be quite runny.

Place in the lined tin and bake for  55 mins - an hour.    It should be firm to the touch and the edges should be a little hard.  There is a tendency for parkin to sink in the middle - this is normal.

This cake is best if used a few days after baking.   Wrap in baking parchment and leave for  up to five days - it will become softer and stickier the longer it is left.

Tips:  If you can get duck eggs they make a superior cake.  Crystallized ginger can add extra texture - 75g finely chopped and added into the melted ingredient just before adding the flour, etc.  



Bircher Muesli- serves 4

75g rolled oats

75g museli – standard museli not granola

The juice of two limes (lemons work well too - use 1 and a half lemons)

400ml Semi skimmed milk

Two Apples, cored and grated (Cox, Discovery, Russet)

2 Tablespoons Wenallt Hive honey

2 Tablespoons thick natural yoghurt

Nuts and fruits for toppings

This needs to be made ahead, usually the night before but at least a couple of hours before eating.

Put the oats, muesli lime juice, milk and grated apple into a bowl, stir and leave covered. A plate or a beeswax wrap works well to cover the bowl – no need for clingfilm.

When ready to serve stir in the yoghurt and honey and serve.

This base is great as it is or with toasted chopped nuts –almonds, walnuts, pecans or hazelnuts, dried fruits – our favourites are cranberries or cherries, with fresh berries and/or banana.

A super healthy start to the day.



Brioche 

I use a breadmaker to do the mixing and kneading of the dough for this recipe.  Brioche is made with an enriched dough which has a high butter and egg content making the dough sticky to work.  Using a bread maker is easy and less messy.  

375g Strong Plain Flour

115g Butter

4 tbsps Honey

1.5 tsps Dried Yeast
3 Medium Eggs

3 tbsps Milk

3/4 tsp Salt
+ 1 more egg for the glaze

The dough needs to rest for a long time so it is best to start this the evening before you need it and leave the dough in the fridge over night.

Method:  Put the dried yeast into the breadmaker pan followed by the flour, salt, honey, eggs and milk.  Turn the breadmaker onto the dough/pizza setting.  On my breadmaker this cycle takes 45 mins.
When finished put the dough into a bowl which has enough room for the bread to rise.  Cover and put in the fridge.  I use a beeswax wrap for the cover, they work really well and the dough doesn't stick to the wrap.  I get my wraps from Claire at Funky Green Bee  https://www.facebook.com/FunkyGreenBee/
 
 Next morning  take  the dough out of the fridge , it will have risen to double it's volume and be smoothe and golden.   Leave in the bowl for half an hour or so to come to room temp then turn out onto a floured surface and knead until smooth again.  Take a handful of the dough and put to one side.  Shape the rest into a ball and put into the brioch pan.  Make an indent in the centre.   Knead the handful of dough into a smooth ball and put this in the indent on the top of the dough in the pan.  Cover  and put in a warm place to rise to double.  This will take 1-2 hours depending on the warmth of the room.  
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When risen heat the oven to 200 deg C.  Beat an egg with a teaspoonful of cold water and brush the surface of the brioche.  When the oven has come up to temperature add the brioche for 15 mins then brush with the egg wash turn the heat down to 180 deg C and leave for a further 30 mins or until the brioche is golden and the base sounds hollow when tapped.
This recipe makes a large brioche.  The honey in the recipe will help to keep the brioche fresh and stop it going dry.  If you have any left over brioche makes a wonderful bread and butter pudding.


Clementine & Plum Crumble

 15 Large plums quarterd

8 Clementines peeled and segmented
200g runny honey

150g Almonds, flaked
For Crumble:
125g Plain flour
100g Butter
50g Demerara Sugar
50g  Medium Oatmeal
Put the fruit into a large bowl, add honey, stir.  Add the flaked almonds in a layer over the fruit.   I like to add a layer of flaked almonds before adding the crumble so that the crumble doesn't disappear into the fruit juices.  They also add a bit more texture.
For the crumble, put all the dry ingredients into a bowl.  Chop the butter into small pieces and rub into the dry ingredients.  When like breadcrumbs pour over the top of the almonds.  Cook at 180 deg C for 45 mins or until the fruit is cooked and the top is golden.  Serve with cream, custard or ice cream.  Makes a large crumble for 8 people.

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Cranachan  (serves 3)

300ml Double Cream

200g Raspberries

30g Oatmeal, Medium or Pinhead 
2 tbsp Wenallt HIve Runny Honey
2 tbsp Whisky

Method:  This is a quick and easy dessert.  It is best assembled just before serving to keep the crunch of the toasted oatmeal.
Slowly toast the oats either under a grill or in a dry pan.  This only takes a few minutes and the oats easily burn so stay with it.  When done the oats will have turned a rich golden colour and give off a nutty aroma.
Loosely whip the cream until it just holds it's shape.  Gently mix in the honey and whisky.
Set aside a few raspberries for decoration.  Crush half of the remainder and loosely fold into the cream with the oatmeal.  
Loosely fold in the remainder of the raspberries so the mixture has a rippled effect.
Spoon into glasses, decorate with the reserved raspberries and serve.



Nutty Florentines

30g Honey

30g Butter

30g Demerara Sugar

40g Plain Flour

30g Chopped Almonds

30g Chopped Pecans

30g Dried Cranberries

30g Candied Peel Chopped

150g Dark Chocolate, minimum of 70% cocoa

Heat the oven to 180 deg C, 350F or Gas 4 . A large or two small baking sheets lined with baking parchment

Method   Gently melt the honey, butter, demerara sugar . Remove from the heat and add all remaining ingredients and stir well.  

Makes 12 Florentines - using a teaspoon put 12 spoonfuls of the mix on to the baking sheets. Leave plenty of space between for the mix to spread.
Bake for 10 mins until they are golden brown. Remove from the oven and allow to cool . When cool place on a wire rack and leave until cold.
Break the chocolate into a heatproof bowl and put into the hot oven as it cools. The chocolate should have melted in about 10 mins. Alternatively you can melt the chocolate by putting the heatproof bowl over a pan of simmering water - I prefer to make use of the oven for this.  
Spoon the melted chocolate onto the florentines and leave until almost cold then drag a fork across the chocolate to make an attractive pattern. Store in an airtight container and use within three days.



Versatile Honeyed Roasted Pumpkin

I always make more of this than I need and keep in the fridge to make a tasty soup or quick and easy salad.  It can be frozen for use in soups and stews.

1 Large Butternut Squash or Pumpkin with orange flesh

2 Tablespoons  Olive Oil

1 Tablespoon Cumin Seeds (Fennel or Sesame seeds work well too)

2 Tablespoons Runny Honey

Preheat the oven to 200 deg C.  Peel, seed and chop the pumpkin into bite sized pieces.  Line a deep oven tray with baking parchment, add the pumpkin and drizzle with the oil.  Toss in the oil to cover the pumpkin.  Roast for 20 mins,  remove from the oven and  add the cumin seeds, put back in the oven for 5 mins to roast.   Remove from the oven, allow to cool a little and drizzle with honey. and stir to coat.  Serve with roasted meat .  OR allow to cool and  use in a salad, dressed with  cold pressed rapeseed oil and honey vinegar and mixed with crumbled cheese - feta, goats cheese or a salty blue cheese with lots of black pepper.  OR use as the base for a  soup - fry an onion until soft, add a garlic clove and fry for a further two minutes add these to a litre of stock and  750g of honeyed roasted pumpkin, liquidise.  Heat through  and serve with  crumbled cheese and flat leaved parsley.



VINEGAR RECIPES

Pickled Cucumber

1 x Medium Cucumber, sliced thinly

Large Pinch of fine grain Sea Salt

2 Tablespoons of Wenallt Hive Honey Vinegar

1 Tablespoon of castor sugar


Put the cucumber in a colander and sprinkle with the salt.  Leave to drain over a bowl for half an hour.   In the meantime put the vinegar and sugar in a bowl large enough to hold the cucumber as well.  Stir the sugar and vinegar to dissolve the sugara.   Dry the cucumber slices on kitchen paper and add to the bowl.  Stir and leave for at least half an hour before serving.  Stir occasionally to keep all the cucumber coated in the vinegar mix.   You can add peeled thin slices of fresh ginger or a tablespoon of mustard seeds to add a touch of spice to the pickle.  
Serve with  baked salmon.