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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.
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Honey and Ginger Beer Christmas Fruit Cake

Honey and Ginger Beer Christmas Fruit Cake - Bella Bees Honey Recipes

This is a family favourite with a twist on the traditional Christmas Fruit Cake with the addition of Ginger Beer and Marri Red Gum Honey. Perfect any time over the holiday season with a nice cup of tea.

 

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

Honey and Ginger Beer Christmas Fruit Cake

This is a family favourite with a twist on the traditional Christmas Fruit Cake with the addition of Ginger Beer and Marri Red Gum Honey. Perfect any time over the holiday season with a nice cup of tea.
Prep Time1 d 1 hr
Cook Time4 hrs
Keyword: Eucalyptus Honey, Marri Red Gum Honey

Equipment

  • Large and small Mixing Bowls
  • Flour Sifter
  • 23cm Square Cake Tin
  • Baking Paper - Grease proof paper
  • Aluminium Foil

Ingredients

  • cups (250g) Chopped Raisins
  • cups (250g) Chopped Dates
  • cups (250g) Sultanas
  • ½ cup (65g) Mixed peel
  • ½ cup (65g) Chopped dried Apricots
  • ¼ cup (32g) Chopped glacé Ginger
  • ½ cup (65g) Halved Glacé Cherries
  • cups (375ml) Ginger Beer Normal Beer will work well too but add more glacé Ginger for the rich taste.
  • 1 cup (250g) Butter Salted butter works best for this recipe.
  • cups (250g) Honey Bella Bees Marri or Eucalyptus Honey works best for this recipe.
  • 3 Eggs Grandma used Duck Eggs for extra richness.
  • cups (250g) Wholemeal Self-raising Flour
  • cups (250g) White Plain Flour
  • 1 tsp (6g) Mixed spice
  • ½ cup (65g) Slivered Almonds

Instructions

  • Combine fruit ingredients with Ginger Beer in large bowl, cover, stand overnight. Do not refrigerate. You can use cling film or a clean tea towel to cover.
  • Line a deep square cake tin with 2 sheets of grease proof baking paper. A 23cm cake tin works best but you can make into loaves or other shapes if you wish.
  • Preheat oven to 150°C or 300°F. Drop by 50° if Fan Forced Oven
  • Cream butter and honey in small bowl until light and fluffy, beat in eggs quickly one at a time. Be careful not to over mix, beat until just combined.
  • Stir creamed mix into fruit mixture.
  • Sift the flours and spice together.
  • Stir in sifted flours and spice and then add the almonds.
  • Spread into prepared baking tin.
  • Cover the baking tin tightly with foil. Ensure as little moisture as possible can escape while baking.
  • Bake for about 3½ to 4 hours.
  • Once finished cooking leave the foil on the cake and allow to cool in the baking tin.

Notes

When the cake is completely cooled you can add some brandy and let that soak in overnight. 
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Honey Yogurt Raita and Honey Tandoori Chicken

Honey Yogurt Raita and Honey Tandoori Chicken - Bella Bees Honey Recipes

Honey Tandoori Chicken with Red Gum Honey Yogurt Raita and Spicy jalapeño Coriander Sauce is an Indian favourite. Perfect on Naan Bread or with Popadoms.

 

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

Honey Yogurt Raita over Honey Tandoori Chicken

Honey Tandoori Chicken with Red Gum Honey Yogurt Raita and Spicy Jalapeño Coriander Sauce is an Indian favourite. Perfect on Naan Bread or with Popadoms.
Prep Time10 mins
Cook Time20 mins
Servings: 2 servings

Ingredients

For HoneyYogurt Raita:

  • ½ cup Plain Greek Yogurt
  • ½ cup Cucumber, Shredded or chopped as you prefer.
  • 1 tsp Ground Cumin
  • 1 tbsp Honey Red Gum Marri Honey works best for this recipe.
  • ¼ tbsp Fresh minced Ginger
  • ½ Lemon, juiced
  • Salt and black pepper to taste

For Spicy Honey Jalapeno Coriander Sauce:

  • 2 cups Coriander, washed and rough chopped Same some for garnish decoration.
  • 1 clove Garlic
  • ½ Lime, juiced You can substitute for with Lemon if you wish or Orange for a subtle twist.
  • 3 tbsp Honey Red Gum Marri Honey works best for this recipe.
  • 1 large Red or Green Jalapeño Pepper If Fresh is not available jar or tinned can be used. Save a small amount for garnish.
  • Salt and black pepper to taste

For Honey Tandoori Chicken:

  • 2 Large Chicken breasts, sliced into strips or cubes
  • 1 cup Greek Yogurt Plain Coconut Yoghurt is a good substitute
  • ¼ cup Honey Red Gum Marri Honey works best for this recipe.
  • 1 tsp Ground Ginger Powder
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Paprika
  • 1 tsp Turmeric
  • 1 tsp Cayenne pepper
  • Salt and black pepper to taste
  • Sliced or chopped Red or Green Jalapeño Pepper To use as garnish.
  • 1 tsp Black Sesame Seeds To use as garnish.

Instructions

For Honey Yogurt Raita:

  • Combine all ingredients and allow to sit and for the flavours to combine. Season with salt and pepper to taste.

For Spicy Honey Jalapeno Coriander Sauce:

  • Combine all ingredients into a food processor and puree until smooth. Season with salt and pepper to taste.

For Honey Tandoori Chicken:

  • Combine Chicken, yogurt, honey and spices. Allow to marinate for at least 2 hours. Leaving this to marinade overnight is best.
  • Heat oven to 190°c degrees.
  • Spray baking sheet with oil or PAM and remove chicken from marinade to lay out on baking sheet. Cook for 10 minutes, turning over if required or until fully cooked. Brush chicken with any additional marinade while cooking to use it. Discard any unused marinade.
  • Serve Honey Tandoori Chicken with over Honey Yogurt Raita and drizzle with Spicy Honey Jalapeño Coriander Sauce and garnish with fresh red spicy peppers, Black Sesame Seeds and Fresh Coriander leaves.

Notes

This dish goes well with popadoms and naan bread, which you can make separately while the chicken is marinating or after cooking is complete and you are keeping the chicken warm. 
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Korean Honey Mushroom Vegetarian Tacos

Korean Honey Mushroom Vegetarian Tacos - Bella Bees Honey Recipes

Korean Honey Mushroom Tacos. An Asian twist on a Mexican favourite. A sweet and delicious Vegetarian dish made with Bella Bees Marri Red Gum Honey, Portobello mushrooms, Ottogi Gochujang Sauce & Feta Cheese.

 

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

Korean Honey Mushroom Tacos

Korean Honey Mushroom Tacos. An Asian twist on a Mexican favourite. A sweet and delicious Vegetarian dish made with Bella Bees Marri Red Gum Honey, Portobello mushrooms, Ottogi Gochujang Sauce & Feta Cheese.  
Prep Time10 mins
Cook Time10 mins
Keyword: Feta Cheese, Marri Red Gum Honey, Mushroom Tacos
Servings: 4 Servings

Equipment

  • Fry Pan
  • Food Processor / Blender

Ingredients

For Taco Filling:

  • 4 Large Portobello Mushroom Caps, peeled and washed well. Remove the Stems or chop them finely to add to the sauce.
  • tbsp Vegetable or Coconut Oil
  • 4 tbsp Ottogi Gochujang Sauce
  • 1 tsp White Sesame Seeds
  • 4 tbsp Honey A strong Flavoured Honey like Marri Red Gum or Eucalyptus goes well with this recipe.

For Taco Topping:

  • 1 cups Lettuce, shredded Romaine Lettuce is best but any lettuce is fine.
  • tbsp Salsa Verde You can buy this ready made or make your own by finely chopping a hand full fresh basil, parsley and mint, and blending it with a tsp each of Dijon mustard, olive oil and red wine vinegar to taste. Some teenagers prefer micro herbs as a replacement.
  • tbsp Feta cheese, small crumbles
  • 8 Taco Shells You can also use soft taco shells if you wish.

Instructions

Taco Filling

  • Wash and peel the mushrooms so they are clean and fresh looking. Slice each Portobello mushroom cap into 6 even strips (24 strips total). Keep at room temperature. Keep the stalks to add to the Salsa Verdi if you are making your own.
  • Heat the oil in a large non-stick sauté pan over medium-high heat. Add the mushroom strips and sauté for approximately 3 minutes, then add the garlic and sauté for approximately an additional 2 minutes or until the mushroom strips are fully cooked/softened/browned and garlic is lightly browned.
  • Add the sesame seeds, Ottogi Gochujang sauce and honey to the mushrooms. Gently toss to evenly combine and cook for approximately 30 seconds to glaze the mushrooms.
  • The finished mushrooms should absorb all the ingredients and have a glazed/sticky consistency and be fully coated by the ingredients. Add more honey at the end if you wish.

To Serve

  • To serve, place approximately ¼ cup of shredded lettuce in each of the taco shells, then top each lettuce filled taco with 1 tsp. salsa verde and 1 tsp. feta cheese crumbles. Top with 3 slices of the glazed Portobello mushroom strips.

Notes

Substitute thick sliced button or shiitake mushrooms for the Portobello mushrooms.  You can also substitute Sriracha or your favourite Mexican hot sauce for the Gochujang sauce.