Delicious Recipes

  • Italian Chicken

    Italian Chicken

    • 2 lbs chicken
    • Salt and pepper, to taste
    • 3 Tablespoons olive oil
    • 1 onion, chopped
    • 1 clove garlic, minced
    • 800 gram tin(s) of plum tomatoes, drained and chopped
    • 6 Tablespoons honey
    • 1/2 teaspoon of finely chopped thyme leaves
    • 1/2 teaspoon of finely chopped tarragon leaves
    • 30 grams pitted black olives, halved
    • 3 Tablespoons chopped fresh parsley
    1. Wash the chicken and sprinkle with salt and pepper. Heat oil in large pan over a medium heat
    2. Cook the chicken until brown, place in another dish to keep warm
    3. In the same pan cook onion and garlic until soft, about 3 minutes
    4. Stir in tomatoes, wine, honey, thyme and tarragon
    5. Simmer sauce about 15 minutes or until thick
    6. Return chicken to sauce; add olives
    7. Cover and cook another 3 minutes
    8. Season with salt and pepper, if desired. To serve, divide chicken and sauce evenly between serving plates
    9. Sprinkle with parsley
  • Muesli with Honey and Nuts

    Muesli with Honey and Nuts

    • A bowl of Muesli
    • Dollop of Yoghurt
    • Tablespoon of Honey
    • Selection of grounded nuts
    1. To your muesli simply add a dollop of yoghurt
    2. Drizzle on some honey
    3. Then sprinkle on some grounded nuts
  • Sweet Scrambled Egg

    Sweet Scrambled Egg

    • 2 Eggs
    • 2 tablespoons of Honey
    • 2 large free range eggs
    • Knob of butter
    • 6 tbsp of milk
    1. Lightly whisk the eggs, cream and honey together until all the ingredients are just combined and the mixture has one consistency
    2. Melt the butter in a non stick frying pan (don't let the butter go brown)
    3. Pour the egg mixture and let it sit for 25 seconds
    4. Using a wooden spoons stir the eggs briskly using a backwards and forwards movement
    5. Carry this on until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking. Give a final stir and serve the velvety scramble without delay
  • Honey French Toast

    Honey French Toast

    • 2 Slices of bread
    • 1 Large Egg
    • 2 Tablespoons of honey
    • A dash of milk
    • Optional - Fresh Berries
    1. Beat eggs, milk, and honey. Whisk until well blended. Pour into a shallow bowl
    2. Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Melt some butter in a frying pan on a medium high heat. Fry until brown on both sides, flipping the bread when necessary
    3. Serve hot and why not add some lovely fresh berries
  • Honey with Figs, Walnuts and Greek Yoghurt

    Honey with Figs, Walnuts and Greek Yoghurt

    • Two ripe black figs
    • Small handful of half and quarter wall nuts
    • Tablespoon of greek yoghurt
    • 2 Table spoons of Euphoria Longana Honey
    1. Cut both figs into four segments length wise
    2. Sit the figs on the yoghurt
    3. Sprinkle the Walnuts over the figs
    4. Drizzle the Euphoria Longana honey over the figs and nuts
    5. Garnish with a few sprigs of fresh mint
  • Honey Glazed Prawns

    Honey Glazed Prawns

    • 2 Tablespoons reduced salt soy sauce
    • 115 grams of honey
    • 62ml lemon juice
    • 900 grams of prawns, peeled and de-veined
    • Garlic
    1. Mix together soy sauce, honey and lemon juice in a small bowl
    2. Brush prawns with 1/2 of glaze and set aside remaining glaze
    3. Grill the prawn over medium-high heat for about 3 minutes on each side or until pink
    4. Remove from grill and baste with remaining glaze
  • Honey Sweet and Sour Chicken

    Honey Sweet and Sour Chicken

    Makes 4 servings

    • A drop of oil
    • 1 medium onion, sliced
    • 1/2 Green Pepper, cut into cubes
    • 1/2 red bell pepper, cut into cubes
    • 1 lb. boneless, skinless chicken breasts
    • 570 grams pineapple chunks in juice, canned
    • 120 grams of ketchup
    • 115 grams of honey
    • 2 Tablespoons vinegar
    • 2 teaspoons soy sauce
    • 2 teaspoons fresh ginger root, finely minced
    • 1 teaspoon garlic, minced
    • 1 teaspoon cornstarch
    1. Cut chicken breasts into cubes
    2. In a large wok, heat the oil and add the onions till they are lightly brown
    3. Add the peppers until crisp and tender
    4. Remove from pan and set aside
    5. Add chicken and stir-fry until chicken is no longer pink and juices run clear
    6. Drain the juice from the pineapple tin and mix it with the ketchup, honey, vinegar, soy sauce, ginger, garlic and cornstarch
    7. Add to chicken and cook until mixture thickens
    8. Return vegetables to pan add the pineapple chunks and stir-fry for 2 minutes
  • Honey Roasted Vegetables

    Honey-Grilled Vegetables

    Makes 4 servings

    • 85 grams honey
    • 1 clove garlic, minced
    • 1 teaspoon finely chopped thyme leaves
    • 2 courgettes
    • 1 medium aubergine
    • 1 green bell pepper
    • 1 red bell pepper
    • 1 red large onion
    • Cherry Tomatoes
    • 6 mushrooms
    • Salt and Pepper
    1. Combine honey, garlic, thyme, salt and pepper in a bowl and mix well
    2. Place all the vegetables in the bowl and coat well, leave to marinate for half an hour
    3. To grill cook for 15-20 minutes turning and basting the vegetables every 5-6 minutes
    4. To oven bake toss vegetables with honey mixture place in baking tray. Bake, uncovered, at 400°F for 25 minutes or until tender, stirring every 8 to 10 minutes to prevent burning
  • Honey and Pistachio Frozen Yoghurt

    Honey and Pistachio Frozen Yoghurt

    • 500ml of semi-skimmed
    • 255 grams of honey
    • Pinch of salt
    • 2 eggs, beaten
    • 500ml plain low-fat yoghurt
    • 1 Tablespoon vanilla
    1. Heat milk in large saucepan over medium-low heat - Do not allow to boil
    2. Stir in honey and salt. Pour small amount of milk mixture into eggs; return to remaining milk mixture in saucepan
    3. Cook and stir over medium-low heat 5 minutes or until mixture coats back of wooden spoon. Do not boil
    4. Remove from heat and cool completely
    5. Stir in yoghurt and vanilla. Refrigerate until cold
    6. Turn into 13x9x2-inch metal pan. Freeze until firm, stirring every 20 to 30 minutes or freeze in ice cream maker according to manufacturer's directions
  • Honey Muffins

    Honey Muffins

    • 170 grams of honey
    • 118ml orange juice
    • 75 grams of butter, melted
    • 2 eggs, beaten
    • 1 teaspoon vanilla
    • 220 grams of flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 25 grams flaked almonds
    1. Place the orange juice, honey, butter, eggs and vanilla in a bowl and mix well
    2. Combine flour, baking powder, baking soda and salt in mixing bowl
    3. Stir liquid mixture into dry ingredients until well blended
    4. Pour into greased and floured muffin cups and fill two thirds full. Sprinkle on the flaked almonds
    5. Bake at 375°F for 15 to 20 minutes or until golden brown