Posted on Leave a comment

Greek Christmas Honey Cookies

Greek Christmas Honey Cookies - Bella Bees Honey Recipes

These Greek Christmas Honey cookies are super quick to bake and highly addictive! Melomakarona (μελομακάρονα) means “sweet blessings” Perfect to share with friends and family any time of the year.

 

Be sure to read our Cooking with Honey page to ensure you get the best flavour results.

Greek Christmas Honey Cookies

These Greek Christmas Honey cookies are super quick to bake, so much fun to make with the kids and highly addictive! Melomakarona (μελομακάρονα) means "sweet blessings" and are perfect to share with friends and family any time of the year.
Prep Time1 hr
Cook Time20 mins

Equipment

  • Mixing bowls
  • Baking trays
  • Saucepan
  • Greaseproof paper or baking sheet

Ingredients

Cookie Mix

  • ¾ cup (150g) Fine Semolina
  • cups (550g) Plain Flour (soft)
  • ½ tbsp Baking powder
  • ½ cup (100g) Orange Juice
  • 3 tbsp Cognac or Brandy optional
  • ½ cup (100g) Sugar Raw Sugar is best
  • 1 tbsp Cinnamon
  • ½ tsp Nutmeg (powder)
  • ½ tsp Clove (powder)
  • 1 tsp Vanilla Extract
  • ½ tbsp Baking Soda
  • 6 tbsp (90g) Water more or less as required
  • ½ cup (125g) Olive oil
  • ½ cup (125g) Vegetable oil Coconut oil works best
  • 3 tbsp (50g) Honey Marri, Jarrah or Eucalyptus works best
  • 2 Zest of two Oranges

Syrup Mix

  • cups (300g) Water
  • 3 cups (600g) Sugar
  • 2 Cinnamon Sticks
  • 3 Whole Cloves
  • ½ Orange cut into pieces
  • ½ cup (180g) Honey Marri, Jarrah or Eucalyptus works best

Garnish

  • 1 cup (200g) Chopped Walnuts
  • Powdered Cinnamon optional
  • Powdered Clove optional

Instructions

Syrup

  • Start by making the syrup first. In a pot add all the ingredients for the syrup, besides the honey and bring to the boil. Boil for 3-4 minutes, until the sugar has dissolved and remove from the stove. Allow to cool to below 40° C and then stir in the honey and set aside to cool completely.
    While the Syrup is cooling you can start the cookie mix.

Cookie Mix

  • In one bowl add the Semolina, Flour and Baking Powder and mix with a whisk to combine.
  • In another large bowl add the Orange Juice, the Cognac, the Sugar and Spices (nutmeg, cinnamon, clove, vanilla) and mix. Add the Baking Soda and whisk for 5-10 seconds until the ingredients combine and the baking soda dissolves and starts to foam. Pour in the bowl the Water, the Oil, the Orange zest and Honey and whisk to combine.
  • Combine the two mixtures. Add the mixed flour, semolina and baking powder in the bowl with the rest of the ingredients and start kneading the dough. 
    Knead the dough using your hands, until the ingredients combine and the dough is smooth and soft and slightly sticky. Be careful not to overwork the dough as the cookies will become tough if over kneaded.
    Allow the dough to rest in the fridge until ready shape.
  • Preheat the oven to 180C. Layer the bottom of 4 large baking trays with parchment paper and start shaping the cookies.
    Pinch a portion of dough about the size of a walnut/ 30g (or bigger, if you prefer) and shape with your palms into a smooth oblong shape, like as mall egg.
    Place onto the baking tray, push lightly the top with a fork and pierce three times on top about half way through the dough.
    Melomakarona-Greek-Christmas-Honey-Cookies Bella Bees Honey
  • Place the baking tray in the oven and bake for approx. 15 minutes, or until the cookies are lightly browned and cooked through. If you have made them bigger you will need to extend the time.
  • When the cookies come out of the oven, dip them immediately in the cold syrup, flipping them with a slotted spoon to absorb the syrup for approx. 10-20 seconds each. Remove the cookies using a slotted spoon, place on a platter and sprinkle with chopped walnuts and spices.
    Greek-Christmas-Honey-Cookies - Bella Bees Honey
  • Store the the cookies at room temperature in an airtight container. But remember they wont last long once the kids get their hands on them.
Posted on

Sticky Honey Soy Chicken Wings

Sticky Honey Soy Chicken Wings - Bella Bees Honey Recipes

Nothing beats Sticky Honey Soy Chicken Wings as a light meal or snack. Bella Bees Forest or Eucalyptus Honey makes these a treat, served with a salad of Rocket, Avocado and Pomegranate.

 

Be sure to read our Cooking with Honey page to ensure you get the best flavour results.

Sticky Honey Soy Wings

Nothing beats Sticky Honey Soy Chicken Wings as a light meal or snack. Bella Bees Forest or Eucalyptus Honey makes these a treat, served with a salad of Rocket, Avocado and Pomegranate.
Prep Time2 hrs
Cook Time3 d 40 mins
Keyword: Eucalyptus Honey
Servings: 4 People

Equipment

  • Baking Tray

Ingredients

  • 1 kg Chicken Wings

Marinate

  • 1 Finely diced Shallot
  • 1 cm Finely grated Fresh Ginger
  • 5 cloves Minced Garlic
  • 1 Finely diced Red Chilli More or less to taste
  • 3 tbsp Dark Soy sauce
  • 3 tbsp Bella Bees Eucalyptus or Forest Honey
  • ½ tsp Sesame oil
  • 1 tsp Sesame Seeds for garnish

Salad Dressing

  • 1 Fresh Lime
  • 1 tbsp Coconut sugar
  • 1 tsp Sesame oil
  • Finely chopped Shallots for garnish

Salad

  • 1 Rocket Lettuce Usually a bag from Supermarket will do.
  • 1 Avocado Peeled, pitted and chopped.
  • ½ Pomegranate flesh More or less depending on your taste.

Instructions

Marinate the Chicken Wings

  • Prepare the Chicken wings in a bowl or large zip lock bags, 6 to 8 maximum.
  • Combine all the ingredients of the Marinate together and then pour over the Chicken wings.
  • Allow to marinate for a minimum of one hour. The longer you marinate the Chicken wings for the better the end result will be.

Cooking the Chicken Wings

  • Pre-heat oven to 180 degrees.
  • Place the Chicken Wings on a Baking Tray so they are not touching.
  • Brush with marinate so they are evenly coated and place into the oven.
  • Approximately every 5 minutes, quickly turn the chicken to prevent the sauce from burning and to get and even dark coating on wings.
  • The wings should take approximately 40-45 minutes to cook all the way through.
  • Once cooked remove to a serving platter and garnish with chopped Chilli and Sesame Seeds.

Salad & Dressing

  • Prepare the Rocket leaves, Avocado and Pomegranate into a Salad bowl.
  • In a small container or bottle mix all the Salad dressing ingredients and stir or shake vigorously to combine well.
  • Pour over the salad or leave to the side as you prefer.
Posted on

Honey Soy Glazed Salmon

Honey Soy Glazed Salmon - Bella Bees Honey Recipes

Nothing beats fresh Salmon. Honey Soy Glazed Salmon with distinct taste of Eucalyptus Honey Soy, Ginger and Garlic complement the Salmon perfectly with a sweet and spicy flavour. A dish perfect with Salad or Rice.

 

Be sure to read our Cooking with Honey page to ensure you get the best flavour results.

Honey Soy Glazed Salmon

Nothing beats fresh Salmon. Honey Soy Glazed Salmon with distinct taste of Eucalyptus Honey Soy, Ginger and Garlic complement the Salmon perfectly with a sweet and spicy flavour. A dish perfect with Salad or Rice.
Prep Time10 mins
Cook Time45 mins
Keyword: Eucalyptus Honey, Salmon
Servings: 4 Serves

Equipment

  • Baking Tray
  • Aluminum Foil

Ingredients

  • 4 Salmon steaks
  • 4 tbsp Bella Bees Eucalyptus Honey or Jarrah Honey if you prefer
  • 4 tbsp Dark Soy sauce
  • 1 tsp Sesame Oil
  • 4 cloves Minced Garlic more or less to taste
  • 2 cm Fresh Minced Ginger or finely chopped if you prefer
  • Sprigs of Coriander Use as a Garnish
  • Sliced Red Chilli Use as a Garnish

Instructions

  • Pre-heat oven to 180 degrees (fan forced) or 200 (non-fan forced)
  • Prepare and chop Red Chilli and Coriander
  • Combine the honey, soy sauce, sesame oil, garlic and ginger. Mix until fully combined. You can add some Red Chilli and Coriander if you wish.
  • Place the salmon in a Baking tray and drizzle over the Honey glaze sauce. Ensure the fish is well coated.
  • Cover the baking tray with Aluminium foil and bake for 25 minutes.
  • Remove the foil after 25 minutes and continue to bake for a further 20 minutes or until the fish is cooked.
    Re glaze the fish every 5 minutes with the juices in the baking tray as this will enhance the flavour and create a thick and even glaze on the fish. 
  • Remove from oven and serve with steamed rice or salad. Garnish with Coriander and Chilli slices to taste.

Notes

As an alternative you can wrap the glazed salmon into a foil envelop that you can cut open after 20 minutes to thicken the glaze.
Posted on

Baby Back Ribs with Honey, Chipotle & Mango Glaze

Baby Back Ribs with Honey Chipotle - Bella Bees Honey Recipes

Baby Back Ribs with Honey Mango Glaze. With Eucalyptus Honey this is a sticky and sweet treat with the perfect balance of sweetness and smoky.

 

Be sure to read our Cooking with Honey page to ensure you get the best flavour results.

Baby Back Ribs with Honey, Chipotle & Mango Glaze

Baby Back Ribs with Honey Mango Glaze. With Eucalyptus Honey this is a sticky and sweet treat with the perfect balance of sweetness and smoky.
Prep Time20 mins
Cook Time4 hrs
Keyword: Baby Back Ribs, Eucalyptus Honey
Servings: 8 Serves

Equipment

  • Deep Casserole Dish with Lid
  • Alternatively use a BBQ with a Lid
  • Aluminum Foil
  • Saucepan
  • Baking Tray

Ingredients

Rib Preparation

  • 1 cup Honey Bella Bees Eucalyptus Honey is best with this recipe for a full flavour. Or if you prefer a lighter sweet taste use any other honey from the Bella Bees range is fine.
  • 2 slabs Baby Back Ribs Baby Back Ribs will have at least 8 to 12 ribs in a slab so about 700g to 1⅓ kg for each slab
  • 1 jar La Costena Mexican Style Chipotle In Adobo Sauce
  • 4 Ripe Mangos Cubed or sliced
  • 1 tsp Black crushed Pepper Use white pepper if up prefer. Add more or less to taste.
  • 1 tsp Salt Kosher or Sea Salt is best. Add more or less to taste.
  • 1 tsp Cornflour Optional - only required if you wish to have a thicker sauce.

Instructions

Cooking the Ribs

  • Remove ribs from packaging, rinse and pat dry. Remove any membrane from backside of ribs. Place in shallow tray or plate, sprinkle salt and pepper evenly and set aside. Keep chilled.
  • In a small sauce pan, add chipotle and mango. Cook over medium heat, stirring constantly until cooked down and thick enough to coat the back of a spoon.
  • If using an Oven set the set temperature to 120°c or if you are using a BBQ let the coals burn off until they are glowing.
  • Wrap the ribs, ⅔ of the sauce mixture and ½ the honey into an aluminium foil package , sealing tightly and place the packs onto a baking tray or onto the BBQ. Close the lid and place into the over or into the BBQ for about 2 hours.
  • After 2 hours, carefully flip the ribs package and let cook for another 2 hours.
  • After 4 hours remove from the oven or BBQ and carefully open the aluminium foil pack. Be careful of steam when opening. Place the Ribs and any excess liquid into a deep tray and brush the remaining sauce mix onto the ribs. You can add a tsp of corn flour to thicken the sauce if you wish if there is excess liquid.
  • Let the ribs cook another 30 minutes or until slightly coloured on top.
  • Once the ribs are cooked drizzle the remaining honey over the ribs and mix with the sauce. Be careful not to let the sauce go above 40°c once the honey is added.
  • Remove, garnish and serve - best with Rice or Baked potatoes.

Notes

You can thicken the sauce with a some corn flour - aprx 1 tsp if desired when taking the ribs out of the foil pack. 
Posted on

Honey Sriracha Grilled Chicken Wings

Sticky Honey Soy Chicken Wings - Bella Bees Honey Recipes

Honey Sriracha Grilled Chicken Wings. With Eucalyptus Honey is a hot and spicy treat with the perfect balance of sweetness and hot spice.

 

Be sure to read our Cooking with Honey page to ensure you get the best flavour results.

Honey Sriracha Grilled Wings

Honey Sriracha Grilled Chicken Wings. With Eucalyptus Honey this is a hot and spicy treat with the perfect balance of sweetness and hot spice.
Prep Time10 mins
Cook Time20 mins
Keyword: Eucalyptus Honey, Sriracha sauce
Servings: 8 Servings

Equipment

  • BBQ with Lid or Deep Casserole Dish
  • Large mixing bowl
  • Ziplock Bag

Ingredients

Wing Preparation

  • 2 Kgs Chicken Wings
  • 2 cups Honey
  • 3 cups Rice Wine Vinegar
  • ¼ cup Sriracha Hot Sauce
  • 1 tsp Salt Kosher or Sea Salt is best
  • 1 tsp Cracked Black Pepper or white pepper if you prefer
  • ½ Bunch Coriander for decoration presentation You can also chop some coriander into the marinade if you wish.

Instructions

Preparation

  • Place wings in a large bowl and rinse with cool water. Add rice wine vinegar, sriracha, salt and ½ of the honey. Fold to incorporate all the ingredients and coat the wings evenly.
  • Leave the wings to soak in their marinade for at least 1-2 hours or for best results overnight in a large ziplock bag.
  • If using an Oven set the set temperature to 120°c or if you are using a BBQ let the coals burn off until they are glowing.
  • If using an over place the wings on a baking tray and brush with any additional sauce. Allow them to cook for 12-14 minutes before turning once and letting them cook for an additional 15-18 minutes. Brush with more sauce as required during the cooking process.
    If using a BBQ grill, place the wings on the grill, cover with a lid and cook for 12-14 minutes before turning once and letting them cook for an additional 15-18 minutes. Brush with more sauce as required during the cooking process.
  • Towards the end of the cooking process, brush the remaining honey onto the wings. Letting the wings cook for 3-5 more minutes or until the honey crystallises.
  • Remove from heat and serve, garnished with coriander leaves.
Posted on Leave a comment

Brioche Grilled Cheese with Bacon Honey Jam and Honey Rosemary

Brioche Grilled Cheese with Bacon Honey Jam and Honey Rosemary - Bella Bees Honey Recipes

Seared Brioche Grilled Cheese with Bacon and Rosemary Honey Jam is a delicious winter sandwich. A perfect mix of delicate sweetness and fruity savoury.

 

Be sure to read our Cooking with Honey page to ensure you get the best flavour results.

Seared Brioche Grilled Cheese with Bacon Honey Jam with Honey Rosemary

Seared Brioche Grilled Cheese with Bacon and Rosemary Honey Jam is a delicious winter sandwich. A perfect mix of delicate sweetness, rosemary and bacon savoury flavours.
Prep Time10 mins
Cook Time10 mins
Keyword: Bacon Honey Jam, Eucalyptus Honey, Grilled Cheese
Servings: 2 Sandwiches

Equipment

  • Food Processor
  • Small Saucepan
  • 12 inch sauté pan or Fry Pan
  • Food Processor / Blender

Ingredients

For Bacon Honey Jam:

  • 1 tbsp Butter
  • ½ Medium Onion - Diced Rough chopped squares are fine or Onion Flakes or paste as a substitute.
  • 2 Rashers Bacon - Diced Lean Bacon is best but Bacon off cuts work well too.
  • 2 tbsp Honey Strong flavoured Eucalyptus Honey works best.
  • ½ tbsp Cracked Black Pepper

For Rosemary Infused Honey:

  • ¼ cup Honey Strong flavoured Eucalyptus Honey works best.
  • 1 Sprig Rosemary

For Seared BriocheGrilled Cheese:

  • 1 tbsp Butter
  • 4 slices Brioche toast
  • 200 grams Camembert Cheese, sliced You can use Brie or other soft cheese if you wish.
  • 2 tbsp Bacon Honey Jam
  • ½ cup Rosemary Infused Honey

Instructions

For Bacon Honey Jam:

  • In a 12 inch sauté pan or sauce pan melt the butter. Add the onions and bacon over medium heat. Cook for 15 minutes stirring occasionally until the bacon is well cooked and caramelised. Allow to cool to less than 40°c.
  • Add to Food Processor along with the honey and black pepper. Blend until smooth and reserve for serving with the grilled cheese sandwich.

For Rosemary Infused Honey:

  • In a small saucepan on a low heat add the honey and rosemary. Be careful not to let the honey get too hot or boil. Keep on the low heat for around 2 minutes then allow to cool and transfer to dipping bowl for serving with the grilled cheese sandwich.

For Seared Brioche Grilled Cheese:

  • Butter one side of each piece of bread. Layer the Camembert cheese and 1 tablespoon of bacon honey jam on 2 pieces. Top with second piece of bread.
  • Heat pan and over low heat the toast grilled cheese sandwiches until brioche is browned and cheese melts. Flip on repeat on other side.
  • Slice in ½ on the diagonal and serve with Rosemary Infused honey.