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Wildflower Honey Shortbread

Wildflower Honey Shortbread - Bella Bees Honey Recipes

Butter, flour, sugar and a little salt. There’s not much that’s simpler than Shortbread. Add Bella Bees Wildflower Honey and cinnamon sugar for a perfect afternoon tea biscuit.

 

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

Wildflower Honey Shortbread

Butter, flour, sugar and a little bit of salt. There's not much that's simpler, and it's the purity of the flavours that makes Shortbread so wonderful. 🐝 Even if you are not a good baker, this one is hard to get wrong, and when you add Bella Bees Wildflower Honey and cinnamon-laced powdered sugar, it is a perfect afternoon tea biscuit.
Prep Time20 mins
Cook Time30 mins
Keyword: shortbread, Wildflower Honey
Servings: 25 Bars

Equipment

  • Mixer
  • 22cm square metal cake pan

Ingredients

  • cups Unsalted butter at room temperature For a Vegan Shortbread us Coconut Oil in place of Butter
  • 1 cup Powdered or Castor sugar Keep two Tablespoons back for Sprinkling
  • ½ tsp Sea Salt
  • 3 cups Self Raising Flour
  • ½ cup Bella Bees Wildflower Honey You can also use Creamed Honey for a thicker layer
  • ½ tsp Cinnamon

Instructions

  • In a mixer with the standard paddle, mix the butter, 1 cup of the sugar and the salt until combined.
  • Mix for 1 to 2 minutes, being careful not to over mix. With the mixer running, gradually add the flour and mix just until the dough comes together.
  • Divide the dough into quarters. Shape one quarter into a small log, about 2 inches in diameter, and cover with plastic wrap. Combine the remaining quarters and shape into a disc. Wrap the disc in plastic wrap and refrigerate both portions for 1 hour until firm.
  • Heat the oven to 350 degrees. Unwrap the disc of dough and press it into a buttered, 22 cm square metal cake pan, working the dough until it evenly covers the bottom of the pan. Prick the dough all over with a fork and set aside.
  • Unwrap the small log of dough and roll it into a rough 22- 26 cm rectangle (this does not need to be perfect -- the dough when baked will be crumbled as topping for the bars). Place the dough on an unbuttered baking pan.
  • Place the cake pan on the top rack of the oven and place the baking pan on the centre rack. Bake the baking pan shortbread until lightly browned along the edges, about 15 to 20 minutes, and the cake pan shortbread until golden brown, 30 to 35 minutes.
  • Transfer each pan when done to a cooling rack to cool completely. Run a knife along the edges of the cake pan to loosen the shortbread as it cools.
  • When the shortbread is cooled, spread the honey evenly over the cake pan shortbread. Crumble the smaller shortbread and sprinkle 1 cup of the crumbs over the honey.
    Lightly press the topping into the shortbread. Cut the shortbread into 5 rows in both directions to make 25 squares.
    Combine the remaining powdered sugar with the cinnamon and sift over the shortbread before serving.
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Honey Grilled Pears

Bella Bees Honey - Honey Grilled Pears
Roasted on sprigs of aromatic Rosemary these succulent Honey Grilled Pears take centre stage in a unique explosion of sweet and smoky flavour. A great sweet dish for a BBQ, a starter or as an accompaniment for a Pork dish, in place of Apple.

 

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

Honey Grilled Pears

Roasted on sprigs of aromatic Rosemary these succulent grilled Pears take centre stage in a unique explosion of sweet and smoky flavour. A great sweet dish for a BBQ, a starter or as an accompaniment for a Pork dish, in place of Apple.
Prep Time5 mins
Cook Time10 mins
Servings: 6 Serves

Ingredients

  • 2 Large Pears, cored and wedged Skin on or off. Your choice.
  • 12 Rosemary stems or wooden skewers
  • cup Bella Bees Honey Wildflower or Forest is our favourite for this dish
  • ¼ cup Spanish Manchego Cheese or any hard mature cheese will work
  • 1 tbsp Sea Salt and Ground Black Pepper Lemon Pepper works well too

Instructions

  • Clean and cut Pears into quarters. Remove Seeds and core.
  • Preheat grill to medium-high or if using BBQ wait until meat has finished cooking and the coals are cooling down.
  • If using rosemary stems instead of skewers, pull leaves from the top of each stem.
  • Skewer pears and place onto foil covered tray. Drizzle with half of honey.
  • Grill until Pears are tender and golden around the edges. If using the BBQ place on the grill or leave on the tray and close the lid, usually for about 10 mins.
  • Once cooked, when the Pears are soft transfer grilled pears to a serving platter.
  • Immediately drizzle with remaining honey and sprinkle with cheese. Add Salt and pepper lightly, if desired.
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Honey Beef Asian Bowl

Honey Beef Asian Bowl - Bella Bees Honey Recipes

Honey Beef Asian Bowl is a healthy, sweet and delicious treat made with Bella Bee Forest or Wildflower honey, beef, sesame seeds, onions & broccoli.

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

Honey Beef Asian Bowl

Honey Beef Asian Bowl is a healthy, sweet and delicious treat made with Bella Bee Forest or Wildflower honey, beef, sesame seeds, onions & broccoli.
Prep Time15 mins
Cook Time8 hrs
Servings: 6 Servings

Equipment

  • Slow Cooker

Ingredients

  • ½ cup Honey The light and floral taste of Forest or Wildflower honey is best for this recipe.
  • ½ cup Soy sauce Your choice of soy sauce strength.
  • 1 cup Beef broth Or one beef stock cube in a cup of hot water.
  • 4 cloves Garlic, grated or crushed or mince garlic from the tube works well.
  • 1 tbsp Sesame oil
  • 1 tbsp Rice Wine Vinegar
  • 1 tbsp Fresh Ginger, grated
  • 1 tsp Chili paste
  • ½ tsp Onion powder
  • ½ tsp Cracked Black Pepper
  • 2 kgs Boneless beef chuck steak meat, cubed
  • 2 tbsp Corn Starch
  • 1 Green Onions, thinly sliced
  • 1 tbsp Sesame Seeds Black or White
  • 2 cups White rice
  • 1 kg Broccoli florets, about 2 Heads

Instructions

  • Inside the bowl of the slow cooker, place honey, soy sauce, beef broth, grated garlic, sesame oil, vinegar, ginger, chili paste, onion powder and pepper. With a whisk, combine all ingredients.
  • Place cubed beef inside slow cooker and toss to combine with sauce, until all beef cubes are covered.
  • Cover and cook, on low heat for 8 hours or high 4 hours.
  • In the last 30 minutes of cooking, prior to serving, cook 2 cups of rice according to package directions.
    Meanwhile, steam broccoli on a steamer or microwave.
    To serve, build abed of rice, about ⅓ cup cooked, top with beef and steamed broccoli.
  • In the final 5 minutes or just prior to serving, add the sesame seeds and green onions to the slow cooker.

Notes

If your slow cooker has a sauté setting, then reverse steps one and two to sauté the beef cubes first to seal it before the slow cook for a fuller beef flavour.
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Honey Grilled Chicken Wings

Cooking with Honey - Bella Bees Honey - Honey Grilled Chicken - Food Ideas

Honey Grilled Chicken is a sweet , spicy and delicious treat made with Bella Bee Forest Honey or Wildflower Honey, spicy garlic, ginger and cilantro.

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

Honey Grilled Chicken

Honey Grilled Chicken is a sweet and delicious treat made with Bella Bee Forest Honey or Wildflower Honey, garlic, ginger and cilantro.
Prep Time1 hr 20 mins
Servings: 4 People

Equipment

  • Zip Lock Bag
  • Small Saucepan
  • Grill Pan
  • Basting Brush

Ingredients

  • 1.5 kg Chicken Parts Rinsed, drained and patted dry.
  • 1 Zest of one Orange you will use the juice later.

Marinade

  • 3 tbsp Olive Oil
  • 1 tsp Salt Sea Salt is best.
  • 1 tsp Fresh Ground Black Pepper
  • 1 Juice of one orange Use the Zest for the basting sauce.

Basting Sauce

  • ½ cup Tomato Ketchup or Tomato Sauce
  • ½ cup Honey Forest Honey or Wildflower Honey is best.
  • 1 tbsp Soy Sauce
  • 2 tbsp Hot Chilli Sauce Tabasco is best.
  • 1 clove Garlic Put through a Garlic Press or Chopped finely.
  • 1 tbsp Fresh Ginger Minced or Chopped or 1 tsp of Ground Ginger powder as an alternative.
  • 2 tbsp Cilantro, finely chopped Save some for the garnish.

Instructions

Marinade the Chicken

  • After preparing the chicken pieces, toss them in a plastic zipper bag with the olive oil, salt, pepper and orange juice. Refrigerate for a minimum of an hour. Leaving them overnight in the marinade is best.

Basting Sauce

  • Combine the basting sauce ingredients , Tomato Sauce, Soy Sauce, Hot Chilli Sauce, Garlic and Ginger into a small saucepan and cook on low for 15 minutes.
  • After cooking the basting sauce allow to cool and then add the Zest and Honey and mix throughly.
  • Reserve 1/2 of the sauce.

Cooking the Chicken

  • Heat a grill or grill pan to medium-high heat. Cook the chicken pieces on all sides, about 5 minutes per side.
  • With a basting brush, coat the chicken on one side, cook for 2 minutes. Turn the chicken and baste the other side, continuing to cook until the chicken is completely cooked all the way through.
  • Remove the chicken from the grill and drizzle with the reserved sauce and the fresh Cilantro.

Notes

If you are using a BBQ or Grill, be sure to oil the grates of the grill right before putting the Chicken onto it.  You can leave the chicken in the marinade overnight if you wish.   
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Honey Soy Pork Tenderloin and Rice

Honey Soy Pork Tenderloin and Rice - Bella Bees Honey Recipes

Honey Soy Pork Tenderloin is a sweet and delicious Asian twist to Pork. Bella Bee Forest Honey or Wildflower Honey goes best with Asian Pork.

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

Asian Rice Bowls with Honey Soy Pork Tenderloin.

Bella Bees Wildflower Honey or Forest Honey give a sweet and delicious Asian twist to Pork.
Prep Time20 mins
Cook Time10 mins
Course: Main Course
Cuisine: Chinese
Keyword: Honey, Pork, Pork Tenderloin, Rice, Soy
Servings: 4

Equipment

  • Wok
  • Rice Cooker

Ingredients

  • 1 kg pork tenderloin Cut into 1-inch pieces.
  • 1/4 cup soy sauce
  • 1/3 cup honey Bella Bees Wildflower or Forest Honey is best.
  • 3 cloves garlic Minced.
  • 2 tsp. from about 1/2 inch piece ginger, minced
  • 1 tsp. freshly ground black pepper
  • 1 bunch bunch baby bok choy Cleaned and cut in half or quarters depending on the size.
  • 1 medium carrot Cut into half moons.
  • 1 cup jasmine rice
  • 1 tbsp Oil Avocado oil is best.
  • ¼ cup water
  • 1 tbsp Sriracha hot sauce Optional.

Instructions

  • In a small bowl whisk together the soy sauce, honey, minced garlic, minced ginger, sriracha and black pepper until the honey is dissolved.
  • Pour in a ziptop bag containing the cubed pork, seal and place in the refrigerator to marinate for at least 6 hours or overnight.
  • When ready to cook, prepare the rice according to the package’s directions. Using a rice cooker is best. Add the same amount of water - 1 cup rice + 3 cups water into the rice cooker and set to start. This should take 15-20 mins.
  • In a wok or large skillet over medium-high heat drizzle 1 tablespoon of avocado oil and remove the pork from the marinade using tongs or a slotted spoon, reserving the marinade for later.
  • Cook the pork for about 10 minutes or until it is no longer pink.
  • Remove from the wok and set aside in a bowl tented with foil.
  • Add the carrots to the wok, adding a little more oil if necessary and cook for about 2-3 minutes and then add in the baby boy choy.
  • Pour in 1/4 cup of water and cover the wok to steam the vegetables for about 5-6 minutes or until the bok choy is tender.
  • Remove the cover and continue to cook for another 2-3 minutes or until the carrots and bok choy start to brown slightly and the leaves at the end of the bok choy are wilted.
  • Remove from the wok and then pour in reserved marinade, bring to a boil and cook until the marinade is thick about 1-2 minutes. Remove from the heat.
  • To plate, divide the rice between bowls and top with pork, bok choy and carrots and drizzle the sauce on top.

Notes

Wildflower or Forrest Honey is best with this recipe.
The reserved marinade prepares just a small amount of sauce to top the rice bowls, if you prepare more sauce on top, simply double the amount of marinade and add 1-2 minutes of cooking time for it to reduce down to a sauce.