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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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Honey Ale Battered Fish and Chips

HONEY ALE BATTERED FISH AND CHIPS

Serving: Yield 3-4 pax

Purchase our Taverner’s Tasmanian Honey Ale from https://foreveryoungsg.wordpress.com/taverners-honey-ale/

Ingredients:

1. 300ml Taverner’s Tasmanian Honey Ale (very cold)
2. 6 fillets cod
3. 1 cup all-purpose flour - 120g
4. 1900ml oil

5. 1 tbsp baking powder

6. 1/2 tsp pepper

7. 1/2 tsp salt

Method:
1. Add and stir in flour and baking powder. Gradually mix in Honey Ale until a thin batter is formed.

2. Heat oil in a deep fryer to 185 degrees C.
3. Rinse fish, pat dry, and season with salt and pepper.

4. Apply flour on fish and dip the fish into the batter, then drop one at a time into hot oil.
5. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

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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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DIY No Sugar Cookie Jars

DIY NO SUGAR COOKIE JARS

Serving: 20 pcs

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

Ingredients:

1. 165g rolled oats

2. 115g plain flour

3. 50g Pure Carob Powder

4. 150g raisins

5. 140g salted butter

6. 15ml vanilla pod paste

7. 1/2 tsp baking powder

8. 1/2 tsp ground cinnamon

9. 1/4 tsp sea salt

10. 1 large egg

Method:

1. Preheat oven to 180 deg celsius.
2. Add butter, Pure Carob Powder and vanilla pod paste into a bowl, then beat everything with an electric mixer until pale and fluffy.
3. Whisk in 1 large free-range egg.
4. Add in ground cinnamon, baking powder, sea salt and the rest of jar, combine until smooth.

5. Cover with cling wrap and refrigerate the dough for half an hour, then transfer tablespoons of it to a lined baking sheet.

6. Flatten slightly.

7. Bake for 15 to 20 minutes, until golden at the edges but soft in the middle.

8. Leave on the baking sheet for 5 minutes before transferring to a rack to cool.

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The Eggless Eggnog

THE EGGLESS 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. 125ml whipping cream

3. 2 tbsp Taverner's Honey Mead

4. 1 tbsp Pure Carob Syrup
5. 1 tbsp Australian Eucalyptus Organic Honey
6. 1/4 tsp ground cinnamon

7. 1/4 tsp pure vanilla extract

8. 1/8 tsp ground nutmeg

Instructions:
1. Add all of the ingredients except Honey Mead & nutmeg to a blender.
2. Blend on high* and chill in the refrigerator until ready to serve.
3. When ready to serve, add Taverner's Honey Mead and blend again to create a nice froth.

4. Pour a 1/2 cup serving into each glass, then spoon some froth on top. Top each glass with a sprinkle of nutmeg. Best served chilled.

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Leatherwood Honey Orange Glazed Duck & Pear, Pomegranate Salad with Blue Cheese and Honey Nectar Vinaigrette

LEATHERWOOD HONEY ORANGE GLAZED DUCK & PEAR, POMEGRANATE SALAD WITH BLUE CHEESE AND HONEY NECTAR VINAIGRETTE

Serving: Yield 2-4 pax

Purchase our Taverner's Honey Mead from:

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

Purchase our Taverner's Honey Nectar from:

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

Purchase our Cradle Mountain Organic Leatherwood Honey from:

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

Ingredients for Honey Glazed Duck:

1 (2kg) duck

40g Cradle Mountain Organic Leatherwood Honey

20g Dijon mustard

1/2 tsp dried Thyme

100ml Orange Juice

100ml Taverner's Honey Nectar

10g garlic

40ml Taverner's Honey Mead

Ingredients for Salad with Honey Nectar Vinaigrette:

440g romaine lettuce

1 ripe pear, cut in half

1/3 cup pomegranate seeds

62.5g blue cheese

Honey Nectar Vinaigrette, recipe follows

Fresh cracked pepper

1 tbsp Pure Honey

Honey Nectar Vinaigrette:

1/4 cup Taverner's Honey Nectar

1 tsp Dijon mustard

1/2 tsp minced garlic

1 tbsp freshly squeezed lemon juice

1/4 tsp freshly cracked black pepper

2 tbsp olive oil

Instructions:

[Honey Glazed Duck]

1. Preheat oven to 190 deg celsius.

2. Mix all the ingredients (except the duck) together in a small saucepan and simmer for 5 minutes.

3. Reserve 1/4 of the glaze.

4. Set the duck on a rack over a baking dish, baste and place in oven.

5. Baste the duck every 10 minutes throughout the cooking process with remaining 3/4 of glaze.

6. A 2kg duck should take about 1 hour 15 minutes to cook.

7. Place on a serving platter brush with reserved glaze and serve.

8. Pass any remaining reserved glaze to be spooned over the carved duck.

[Salad with Honey Nectar Vinaigrette]

1. In a decorative platter, add the romaine. Cut the pear into fans, and then slice again on the diagonal, add the greens, crumble the blue cheese onto the salad and then drizzle with about half of the vinaigrette. Top with fresh cracked pepper and lightly drizzle the whole salad with the Honey. Serve immediately.

[Honey Nectar Vinaigrette]

2. In a small bowl, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use.

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Pork Roast with Apple Mustard Glaze & Honey Mead French Glazed Shallots

PORK ROAST WITH APPLE MUSTARD GLAZE & HONEY MEAD FRENCH GLAZED SHALLOTS

Serving: Yield 6 pax

Purchase our Taverner's Honey Mead from:

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

Purchase our Pure Carob Syrup from:

https://foreveryoungsg.wordpress.com/pure-carob-syrup/

Ingredients for Pork Roast with Apple Mustard Glaze:

1 (4 1/2 to 5 1/2-pound) bone-in pork loin end roast

Salt and freshly ground black pepper

1 1/2 cups apple juice

2 tbsp Pure Carob syrup

1 tbsp soy sauce

1 tbsp worcestershire sauce

3 tbsp spicy brown mustard

Ingredients for Honey Mead French Glazed Shallots:

900g Shallots, peeled

43g butter, Salted

1 cup Taverner's Honey Mead

1 tbsp Pure Honey

2 cup water

1/2 cup Roasted Pecans

Instructions:

[Pork Roast]

1. Preheat the oven to 180 deg celsius. Take the pork out of the refrigerator 45 minutes before you are ready to roast to allow the pork to come to temperature.

2. Place the pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up, and season with salt and pepper. Put in the oven and roast for 1 hour. Meanwhile, make the glaze.

3. In a saucepan over medium-high heat, bring the apple juice to a boil and reduce it by half, about 10 minutes. Whisk in the Pure Carob syrup, soy sauce, worcestershire sauce, and mustard and simmer until thickened, another 5 to 7 minutes.

4. After the pork has roasted for 1 hour, start brushing it with the glaze every 15 minutes. Cook until the roast reaches an internal temperature of 65 deg celsius, about 2 hours total cook time. Remove from the oven, give it another coating of glaze, and let it rest, uncovered, for 15 minutes before carving.

[French Glazed Shallots]

1. In a large skillet bring water, French shallots, and butter to a boil. Cook covered on medium heat until the French shallots begin to soften, about 10 minutes. Uncover and simmer for 10 more minutes adding water if needed.

2. Once the French shallots are tender, add Honey Mead and Honey and simmer until reduced. The French shallots should begin to caramelize. Add 1/4 cup water to pan to deglaze and stir. Add pecans. Stir. Sever hot as a side dish or atop a bed of fresh greens.

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Grilled Marinated Steak & Roasted Brussels Sprouts

Ingredients for Grilled Marinated Steak:
5 garlic cloves, minced
1 tsp salt
1/4 cup (60ml) dry red wine
1/4 cup (60ml) Honey nectar
1 tbsp soy sauce
700g top round steak or flank steak

Ingredients for Roasted Brussels Sprouts:
300g Brussels Sprouts
1/2 tbsp Olive Oil
20ml Honey Nectar
Salt and black pepper

Instructions:

[Marinate steak]
1. Grind garlic and salt to a paste.
2. Add red wine, honey nectar, soy sauce and honey together.
3. Coat and marinate the steak with the marinade.
4. Marinate the steak for at least 4 hours.

[Roasted brussels sprouts]
1. Preheat oven to 190 deg Celsius. Toss together brussels sprouts, oil, and honey nectar on a large rimmed baking sheet. Season with salt and pepper.
2. Roast, stirring once in the last 5 minutes, until tender and lightly browned, 15 mins to 20 mins.

[Marinate steak]
5. Remove from fridge, bring it to room temperature. Remain the marinade.
6. Preheat grill to medium-high heat. Grill the steak for 7 minutes each side. This will bring the steak hardness to medium rare.
7. Let it stand for 10 minutes before slicing it up and serving. Drizzle with remaining marinade.
8. Add on the roasted brussels sprouts.

Purchase our honey nectar from:
https://foreveryoungsg.wordpress.com/taverners-honey-nectar/

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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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Pages

Australia Eucalyptus Honey Coconut Mango Chia Seed Pudding

Cradle Mountain Organic Leatherwood Honey

Honey Ale Battered Fish and Chips

SALTED CRADLE MOUNTAIN MANUKA HONEY ICE CREAM

Honey Scones

The Eggnog

DIY No Sugar Cookie Jars

The Eggless Eggnog

Leatherwood Honey Orange Glazed Duck & Pear, Pomegranate Salad with Blue Cheese and Honey Nectar Vinaigrette

Pork Roast with Apple Mustard Glaze & Honey Mead French Glazed Shallots

Grilled Marinated Steak & Roasted Brussels Sprouts

Berry & Granola Brekkie Pizza

Homemade Eucalyptus Honey Vanilla Ice Cream

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