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Australia Eucalyptus Honey Coconut Mango Chia Seed Pudding

AUSTRALIA EUCALYPTUS HONEY COCONUT MANGO CHIA SEED PUDDING

Serving: Yield 2 pax

Purchase our

Cradle Mountain Organic Leatherwood Honey

from https://foreveryoungsg.wordpress.com/leatherwoodhoney/

Ingredients:

1. 2 tbsp Australia Eucalyptus Honey
2. 1/2 mango, diced
3. 1/2 tsp vanilla extract
4. 3 tbsp chia seeds

5. 250ml coconut milk

Method:
1. Combine chia seeds, coconut milk, Leatherwood Honey and vanilla in a mixing bowl.
2. Cover with plastic wrap and chill in the fridge for 15 minutes to allow chia to absorb and swell.
3. Remove and stir to thoroughly combine and then return to the fridge for at least 2 hours.

4. Remove from the fridge and divide mixture evenly into serving glasses.
5. Serve topped with mango pieces.

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SALTED CRADLE MOUNTAIN MANUKA HONEY ICE CREAM

Serving: Yield 2-4 pax

Purchase our Tasmanian Manuka Honey 100+ from https://foreveryoungsg.wordpress.com/cradle-mountain-organic-manuka-honey-100/

Ingredients:

1. 150g Tasmanian Manuka Honey
2. 250ml whole milk
3. 1 tsp vanilla extract
4. 5 egg yolks

5. 1 1/4 tsp sea salt crystals

6. 250ml double (heavy) cream

Method:
1. Put the milk into a medium sized pan (heavy based) over medium heat. Heat until warm.
2. Add Tasmanian Manuka Honey a stir through until dissolved. Take off the heat.
3. Whisk the egg yolks in a medium bowl for 2-3 minutes until thicker and paler.

4. Pour the warm milk onto the yolks, whisking continuously.
5. Pour the custard mix back into the pan and cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon.

6. Take off the heat. Grind the salt in a pestle and mortar until fine. Tip into the custard and mix well.
7. Pour the custard into a bowl, cover with clingfilm (to stop a skin forming) and cool. Once cold, transfer to the fridge to chill overnight. (or for at least 4 hours)
8. When ready to churn remove the clingfilm, pour in the cream a stir until thoroughly combined.

9. Pour the custard into ice cream maker and churn.
10. Serve immediately.

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Honey Scones

HONEY SCONES

Serving: Yield 4 pax

Purchase our Australian Eucalyptus Organic Honey from https://foreveryoungsg.wordpress.com/honeyaustralia/

Ingredients:

1. 3 cups self-raising flour

2. 1 cup milk

3. 80g salted butter

4. 40g Australian Eucalyptus Organic Honey

5. 1 tsp baking powder

6. 1/4 tsp salt

Instructions:
1. Preheat oven to 200 Deg C.
2. Sift self-raising flour into a large bowl.
3. Add in baking powder and salt.

4. Cut in the butter until it's well incorporated and has pea-sized chunks.

5. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.

6. Make a well in the centre.

7. Add Australian Eucalyptus Organic Honey into the milk. Stir well.

8. Pour milk into the mixture. Mix until the mixture forms a soft

dough.

9. Turn onto a lightly floured surface. Knead gently until smooth (don't knead the dough too much or scones will be tough).

10. Lightly dust a flat baking tray with plain flour.

11. Pat dough into a 2cm-thick round. Using a round cutter, cut out 5 rounds. Press dough together and cut out remaining 3 rounds.

12. Place scones onto a prepared baking tray, 1cm apart. Sprinkle tops with a little plain flour.

13. Bake for 20 to 25 minutes or until golden and well risen.

14. Transfer to a wire rack. Serve warm with jam and cream.

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The Eggnog

THE EGGNOG

Serving: Yield 4 pax

Purchase our Australian Eucalyptus Organic Honey from https://foreveryoungsg.wordpress.com/honeyaustralia/

Purchase our Taverner's Honey Mead from:

https://foreveryoungsg.wordpress.com/taverners-honey-mead/

Ingredients:

1. 350ml whole milk

2. 120ml heavy cream

3. 85ml Taverner's Honey Mead

4. 3 eggs

5. 2 cinnamon sticks6. 40ml Australian Eucalyptus Organic Honey

7. 1/2 tsp vanilla pod paste

8. 1/2 tsp ground nutmeg

Instructions:
1. In a saucepan, combine milk, cream, cinnamon, vanilla paste and nutmeg.
2. Bring to the boil over medium heat.
3. Once boiling, remove from the heat and allow to steep.

4. In a stand mixer, beat egg yolks and Australian Eucalyptus Organic Honey until combined and thick ribbons form when the whisk is lifted.

5. Slowly whisk in the milk and continue to mix until the mixture is combined and smooth.

6. Add Taverner's Honey Mead, and stir.

7. Refrigerate overnight or for up to 3 days.

8. Before serving, beat the egg whites in a stand mixer until soft peaks form.

9. Gently put the form on the water.

10. Serve and garnish with ground nutmeg.

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Berry & Granola Brekkie Pizza

BERRY & GRANOLA BREKKIE PIZZA

Serving: Yield 4 pax

Purchase our Australian Eucalyptus Organic Honey from https://foreveryoungsg.wordpress.com/honeyaustralia/

Ingredients:

1. 260g Toasted Original Muesli
2. 60ml Australian Eucalyptus Organic Honey
3. 2 tsp almond butter

Method:
1. Combine Toasted Original Muesli, Australian Eucalyptus Organic Honey and almond butter in a bowl.
2. Divide into 2 portions and shape each portion into a disc on a lined baking tray.
3. Bake at 180 Deg Celsius for 15-20 minutes or until light golden.

4. Set aside to cool completely.

Add your Toppings:

Place the Granola pizzas on a large serving platter. Spoon over natural yoghurt. Top with mixed berries. Drizzle with extra honey to serve (Optional).

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Homemade Eucalyptus Honey Vanilla Ice Cream

HOMEMADE EUCALYPTUS HONEY VANILLA ICE CREAM

Serving: Yield 4 pax

Purchase our Australian Eucalyptus Organic Honey from https://foreveryoungsg.wordpress.com/honeyaustralia/

Ingredients:

1. 250ml whole milk, well chilled
2. 170g Australian Eucalyptus Organic Honey
3. 500ml heavy cream, well chilled
4. 2 tsp pure vanilla extract

Method:
1. Mix the milk and honey together in a medium bowl until the honey is fully mixed in. (If the honey is very thick, it may help to heat it just a bit so it is a little more liquid.)
2. Stir in the cream and the vanilla. (Stir it in gently; do not whip the cream.)
3. Cover the mixture and put it in the refrigerator until it is really cold (especially if you had to heat the honey)

4. Take the freezer bowl out of the freezer; put it in the ice cream maker. Stir the cream mixture to make sure it is blended well and pour it into the ice cream maker bowl.
5. Turn the machine on and mix until thickened, about 30 minutes.

6. Put the ice cream in an airtight container and freeze until you're ready to serve. (2 or more hours in the freezer will give the ice cream a firmer consistency.)

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Vegan Carob Ice Cream

Serving: Yield 4-5 pax

Purchase our Carob syrup from https://foreveryoungsg.wordpress.com/pure-carob-syrup/

Purchase our Carob powder from https://foreveryoungsg.wordpress.com/organic-pure-carob-powder-roasted/

Ingredients:

400g can Coconut milk

64g Carob syrup

32g Carob powder

Method:

1. Blend coconut milk, Carob syrup and Carob powder together in a blender until smooth.
2. Pour coconut milk mixture into your ice cream maker and process until smooth and frozen, about 45 minutes.
3. Serve immediately as soft serve or put in freezer to thicken. Shouldn't freeze solid, but remain scoopable.

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Chocolate Ice Cream

Unlike most ice-cream that uses artificial sugar in their ice-cream product, carob syrup is being used here as a healthier alternative!

Serving: Yield 6 pax

Purchase our Carob syrup from https://foreveryoungsg.wordpress.com/pure-carob-syrup/

Ingredients:

1. 100g dark chocolate (70%)
2. 300ml full-fat milk
3. 4 tablespoons Carob syrup
4. 3 free-range egg yolks
5. 300ml whipping cream

Method:
1. Snap the chocolate into pieces, then place in a heavy-based saucepan with the milk.
2. Heat gently, stirring, until smooth, then remove from the heat to cool slightly.
3. Beat the Carob syrup and egg yolks in a bowl until pale and thick. Stir in the cooled chocolate milk, then strain back into the pan.

4. Cook the custard over a gentle heat, stirring all the time, until it thickens and coats the back of a wooden spoon. Don't allow the mixture boil or it will curdle.
5. Pour into a bowl and leave to cool, stirring occasionally.

6.Once cooled, whip the cream into soft peaks, and fold through the chocolate mixture.

7. Churn in an ice cream machine, until it's frozen.

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Carob Toffee Ice Cream

Try out our delicious, all-natural, vegan and non-dairy Carob Toffee Ice Cream!

Our Carob Toffee Ice Cream tastes exactly like Caramel Toffee, only that we do not include artifical sugars as carobs are already sweet by its own!

Serving: Yield 4 - 6 pax

Ingredients:

1. 6 bananas (frozen)
2. 1 banana (not frozen)
3. 6 pitted dates
4. 2 tablespoons Carob powder

Method:
1. The day before you plan to eat this, slice up the bananas into 1/2 cm coins and place in a Tupperware box or freezer food bag.
2. Place this in the freezer until the next day. Ideally, you will want to leave it in the freezer 24 hours in advance.
3. When ready to make the ice cream - take the bananas out of the freezer.

4. Place the banana coins into a very good blender. (You really do need a good blender and blade for this!)

5. Blend the frozen bananas. They will start to form a crumble. Then add the dates and carob. The banana mix will turn creamier. (Some of the dates remain in pieces which is heaven as it will taste like chunks of toffee.) You can also add 1 banana (not frozen), Which produces an extra creamy ice cream that's insanely delicious.

Make sure you scrape the sides down to ensure all of the banana mixes together. It may take a couple of minutes. Blend until smooth and creamy.

6.Remove the mixture from the blender and add to a bowl.

7. Add toppings or keep it simple and enjoy solo.

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My Morning Elixir

This lemon, chia, and nectar drink is how I start each morning! My morning elixir has lots of health benefits, but most important to me, it gets me in a healthy mindset for the day.

Serving: Yield 1 pax

Ingredients:

1. 1 tablespoon whole chia seeds
2. 1/2 lemon juice
3. 1 tablespoon of Nectar
4. 1 1/2 cups warm water

Method:
1. Mix all the ingredients together.
2. Let rest for 5-10 minutes, stirring occasionally, or until the chia seeds have formed a gel.
3. Drink up!

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Energy booster and detox smoothie

A good breakfast smoothie that is packed full of antioxidants and nutrients, with Tasmania Honey Nectar, 3 types of fruits, Chia seeds and mint. This smoothie taste well-rounded and flavorful, an excellent breakfast replacement drink.

Serving: Yield 1-2 pax

Ingredients:

1. Blueberries - 1/4 cup or 32gms
2. Strawberries (large) - 3 pieces
3. Banana - 1 piece
4. Water - 1/4 cup
5. Mint Leaves - 3 pieces
6. Chia Seeds - 1/4 cup or 32gms
7. Tasmania Honey Nectar - 1tbsp
8. Ice cubes - 3 pieces

Method:
1. Add all the ingredients in a blender.
2. Blend till the mixture is smooth.
3. Serve

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HONEY NECTAR PANNA COTTA

Serving:Yield 10-12 (Pudding mould)

Ingredients:

1. Double Cream - 480gm

2. Milk - 180gm

3. Milk - 60gm (in a separate bowl)

4. Sugar - 50gm

5. Gelatin - 14gm

6. Vanilla Extract - 1 tsp (optional)

7. Nectar - 80gm (You can replace with 20gm Honey)

Method:

1. Dissolve gelatin in 60gm milk and put aside.

2. Cook Cream, milk and sugar in a heavy bottom pot.

3. When boiled, add in vanilla extract, Honey nectar

4. Remove from heat and add in the dissolved gelatin,

stir until all gelatin is dissolved completely.

5. Pour into mould and chill in fridge for at least 4 hours.

6. Serve

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CAROB PULUT HITAM

Carob Pulut Hitam

Ingredients:

1. 100 gm Black Glutinous Rice

2. 10gm White Rice

3. 300 gm Coconut cream

4. 8 Pandan leaves knotted

5. 150g Carob Syrup

6. 140ml water

Topping Ingredients:

Coconut cream(100g)

Pandan Leave

A pinch of salt

Instructions:

1, Rinse white rice and black glutinous rice together.

2. Bring to boil in high heat and lower down to slow heat to simmer until rice opens up.

3. Add Carob Syrup

4. Add pandan leave

4. Add Coconut cream and stir constantly, dont let the mixture boil.

Remove the pandan leave

5. Off fire and serve

6. For more fragrant taste - add more coconut milk when eating.

Topping

1. Heat coconut cream with pandan leave. Stir constantly and don't let it boil.

2. Add salt.

3. Remove from heat when salt dissolved and cream thicken

4. Throw away pandan leave and set aside to serve.

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CAROB PULUT INTI

Makes 12 packets of Pulut Inti

Ingredients:

Coconut Filling
30g Carob Syrup
40g Water
2 Pandan Leaf, knotted
75g Grated Coconut

Glutinous Rice
400 g Glutinous Rice, soaked 2 hours, rinsed & drain well
1 tsp Sea Salt
150 ml Coconut Milk
2 Pandan Leaf, tied into a knot

Banana Leaves for wrapping 12 pcs 14 x 16 cm & 12 pcs 4 x 4 cm (optional)

Method:
Coconut Filling: In a medium pan, Add the grated coconut, combine the water ,Carob Syrup and panda leaves. Bring it to a boil and simmer for about 10 minutes until liquid starts to thicken and become syrupy.

Glutinous Rice: Place the soaked rice and Pandan leaves in a baking tin. Steam on high heat for about 20 minutes. Then add in the salt and coconut milk, mix well. Steam the rice again over high heat for about 15 minutes. Remove the rice from the steamer.

Place a heaped Tbsp of cooked rice in the center of each banana leaf and place about 2 tsp of coconut filling on top of the rice or on each little square banana leaf and place on top of the rice. Fold the leaf on both sides and tuck both ends under, to enclose the rice. You should be able to see a little but of coconut filling from the top.

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CAROB KUEH KOSUI

Carob Kueh Kosui

Yields-8 tart mould or 8x8 Inch Square tin:

Ingredients:

Water - 900gm

Carob - 100gm

Plain flour - 150gm

Tapioca flour - 150gm

Alkaline water - 2 tsp

Coating

Grated coconut - 100gm

Pandan leave - 4-5 leaves

A pinch of salt

Methods:

1. Mix carob syrup, alkaline water n water.

2. Mix plain flour n tapioca flour in a big mixing bowl.

3. Pour the water mixture into the flour, whisk as you pour in the liquid mixture until even.

4. Pour in mould and steam for 30mins. (You can use individual tart mould or a 8x8” square tin)

5. Steam grated coconut with salt n Pandan leave.

6. Let cool before unmould.

7. Coat kueh kosui with grated coconut and serve.

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CAROB STRAWBERRY FROZEN YOGURT

Carob Strawberry Frozen Yogurt

Serves: 4

Ingredients

280g frozen strawberries
2 Tablespoons Carob Syrup
1 Tablespoon Carob Powder
60g plain yogurt (greek, non-fat or full fat)

Instructions

Add the frozen strawberries, Carob Syrup, Carob Powder and Plain yogurt into food processor.
Process until creamy, about 2-3 minutes. Scrape down the side of the bowl to make sure there are no lumps left.
Transfer it to an airtight freezable container and freeze for a minimum 6 hours but preferably overnight.

Notes

Any Fresh berries can be used in this recipe.

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Australia Eucalyptus Honey Coconut Mango Chia Seed Pudding

Cradle Mountain Organic Leatherwood Honey

SALTED CRADLE MOUNTAIN MANUKA HONEY ICE CREAM

Honey Scones

The Eggnog

Berry & Granola Brekkie Pizza

Homemade Eucalyptus Honey Vanilla Ice Cream

Vegan Carob Ice Cream

Chocolate Ice Cream

Carob Toffee Ice Cream

My Morning Elixir

Energy booster and detox smoothie

HONEY NECTAR PANNA COTTA

CAROB PULUT HITAM

CAROB PULUT INTI

CAROB KUEH KOSUI

CAROB STRAWBERRY FROZEN YOGURT

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