Indulging in the golden goodness of honey is a sweet treat that has delighted taste buds for centuries. With its distinct flavour and natural sweetness, honey has become a beloved ingredient in kitchens around the world. If you're craving a touch of sweetness to brighten your day, look no further than these three delightful honey-based recipes.
From delectable desserts to mouthwatering mains, these recipes will awaken your senses and leave you craving more. Get ready to embark on a honey-infused culinary adventure that will satisfy your sweet tooth and elevate your culinary creations to new heights. Let the magic of honey sweeten your day in the most delicious way possible!
Throughout history honey has been revered as more than just a sweet treat. Ancient civilisations recognised its medicinal properties and considered it a gift from the gods. The Egyptians, Greeks, and Romans all indulged in honey's decadent flavours while harnessing its therapeutic properties. Even today, honey continues to charm us with its antimicrobial, antioxidant, and soothing effects.
Its velvety texture and nuanced sweetness add a touch of magic to both savoury and sweet dishes. Imagine a glaze of honey transforming a simple roasted chicken into a mouthwatering masterpiece or a drizzle of honey accentuating the delicate flavours of a cheese platter. With honey, culinary possibilities are limitless.
Try these 3 recipes to understand the true delights of honey:
1. Greek Honey Cake
Get ready to transport your taste buds to the sun-kissed shores of Greece with this delectable Greek Honey Cake recipe. Known as "Melopita" in Greek, this traditional dessert is a celebration of honey's sweet embrace and the rich culinary heritage of Greece. So, don your apron and let's embark on a culinary journey filled with heavenly aromas and irresistible flavours.
Ingredients:
For the Cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup Greek yoghourt
- ½ cup milk
- ½ cup honey
- Zest of 1 lemon
For the Honey Syrup:
- 1 cup honey
- 1/2 cup water
- Juice of 1 lemon
- 1 cinnamon stick
For Serving (optional):
- Chopped nuts (such as walnuts or almonds)
- Greek yoghourt or whipped cream
- Fresh berries
Method:
- Preheat your oven to 350°F (175°C). Grease a round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Stir in the Greek yoghurt, milk, honey, and lemon zest until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Be careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the centre comes out clean.
- While the cake is baking, prepare the honey syrup. In a small saucepan, combine the honey, water, lemon juice, and cinnamon stick. Bring the mixture to a simmer over medium heat, stirring occasionally. Let it simmer for 5 minutes, then remove from heat and set aside to cool slightly.
- Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer the cake to a wire rack placed over a baking sheet.
- Pour the warm honey syrup over the cake, allowing it to soak in slowly. Use a spoon to drizzle any remaining syrup over the top.
- Allow the cake to cool completely and absorb the flavours of the honey syrup. Optionally, garnish with chopped nuts, a dollop of Greek yoghurt or whipped cream, and fresh berries before serving.
- Slice the Greek Honey Cake into wedges and savour each moist and honey-infused bite. Serve and enjoy the taste of Greece on your dessert plate.
Note: The Greek Honey Cake can be stored in an airtight container at room temperature for up to 3 days, allowing the flavours to meld and develop even further.
2. Honey Chilli Lotus Stem
Lotus stem, also known as kamal kakdi, is a unique and versatile ingredient that lends itself perfectly to a wide array of culinary creations. In this recipe, we will explore the delightful combination of crispy lotus stem with a tantalising blend of honey and chilli, resulting in a dish that boasts the perfect balance of flavours - sweet, spicy, and oh-so-satisfying. Get ready to embark on a culinary adventure with this Honey Chilli Lotus Stem recipe!
Ingredients:
- 200 grams lotus stem, peeled and sliced into thin rounds
- 2 tablespoons all-purpose flour
- 2 tablespoons cornflour
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- Salt to taste
- Oil for deep frying
For the Sauce:
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon vinegar
- 1 teaspoon red chilli paste (adjust according to your spice preference)
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 spring onion, chopped (white and green parts separated)
- 2 tablespoons vegetable oil
- Sesame seeds for garnish (optional)
- Fresh coriander leaves for garnish
Method:
- In a mixing bowl, combine the all-purpose flour, cornflour, red chilli powder, turmeric powder, and salt. Add water gradually and whisk to form a smooth batter. The consistency should be thick enough to coat the lotus stem slices.
- Heat oil in a deep pan or kadhai over medium heat. Dip the lotus stem slices into the batter, ensuring they are well coated, and carefully drop them into the hot oil. Fry until they turn golden brown and crispy. Remove them using a slotted spoon and place them on a kitchen towel to drain excess oil.
- In a separate bowl, whisk together honey, soy sauce, tomato ketchup, vinegar, and red chilli paste. Set the sauce aside.
- Heat vegetable oil in a wok or large pan over high heat. Add minced garlic and grated ginger, and sauté for a minute until fragrant.
- Add the sliced bell peppers and the white parts of the spring onion to the wok. Stir-fry for a couple of minutes until they become slightly tender yet still retain their crunch.
- Pour in the prepared honey-chilli sauce and give it a good stir. Allow the sauce to simmer for a minute or two until it thickens slightly.
- Add the crispy lotus stem slices to the wok and toss gently to coat them evenly with the sauce. Ensure each slice is well coated.
- Garnish with the green parts of the spring onion, sesame seeds (if desired), and fresh coriander leaves.
- Serve the Honey Chilli Lotus Stem hot as an appetiser or as a delicious side dish. It pairs perfectly with steamed rice or noodles.
3. Almond and Honey Shrikhand Recipe
Shrikhand, a beloved Indian dessert, is a velvety and luscious treat that will transport your taste buds to a realm of pure delight. Traditionally made with strained yoghurt and flavoured with aromatic spices, we present to you a unique twist on this classic dessert—Almond and Honey Shrikhand. Prepare to be captivated by the rich flavours and creamy texture that this recipe brings to your table. So, let's dive into the world of almonds and honey and create a dessert that will leave you craving for more.
Ingredients:
- 2 cups Greek yoghourt
- ½ cup finely ground almonds
- ¼ cup honey (adjust according to your preferred sweetness)
- ½ teaspoon cardamom powder
- A pinch of saffron strands (optional, for garnish)
- almonds, for garnish
Method:
- Take a clean cheesecloth or muslin cloth and line a strainer. Place the strainer over a bowl.
- Pour the Greek yoghurt into the lined strainer and let it strain in the refrigerator for at least 4-5 hours or overnight. This step removes excess moisture and gives the shrikhand its creamy consistency.
- Once the yoghurt is strained, transfer it to a mixing bowl.
- Add the finely ground almonds, honey, and cardamom powder to the strained yoghourt.
- Gently mix all the ingredients together until well combined and the mixture becomes smooth and creamy.
- Taste the shrikhand and adjust the sweetness by adding more honey if desired.
- Cover the bowl and refrigerate the shrikhand for at least 2 hours to allow the flavours to meld together.
- Before serving, give the shrikhand a quick stir. If desired, garnish with a pinch of saffron strands and slivered almonds for an elegant touch.
- Serve the almond and honey shrikhand chilled in individual bowls or glasses.