Honey Recipes Honey Recipes

Enjoy this new collection of honey recipes! Geeta Matthews, an UTMT volunteer, has
painstakingly compiled them. Geeta frequently takes out time from her demanding job in
Corporate HR at the Taj Group of Hotels to do her bit for the society. Being an excellent cook
herself, she is confident that you will love these easy to make but delicious recipes.
Almond Honey Milk
Ingredients: cup blanched Almonds, 2 cup Milk, tsp
Cardamom Seeds (crushed), 3 tbsp Honey, Sugar (to taste)
Method: Soak almonds in water for around 3-4 hours. Peel
and grind them into a paste. Pour milk in a pan and Bring to
a boil. Stir in almond paste, sugar, honey, and cardamoms.
Pour into serving glasses and serve hot.



Almond Sweet
Ingredients: 2 cup Flour, 2 cups Almonds, 1 cup Sesame
Seeds, cup Honey, 1 cup Powdered Sugar, 8 tbsp Butter,
1 tsp Anise Seeds, tbsp Cinnamon, Pinch of Salt
Method: Preheat the oven at 350F. Take flour in a pan and
bake for 40 minutes or until golden brown. Roast almonds
with sesame seeds, anise seeds in a pan for 15-20 minutes
on low flame. Stir it continuously. Grind the nuts and mix 2/3
of the nuts with powdered sugar, cinnamon & salt. Mix the
nut mixture with the remaining ground nuts in a bowl. Put in
flour and mix it well. Blend in honey with butter and mound
the mixture in a bowl. Sprinkle over powdered sugar. Top up with almonds and serve it.

Amlou
Ingredients: 1 cups Almonds, cup Argan Oil, 4 tbsp
Warm Honey, 2 tbsp Granulated Sugar, Salt to taste
Method: Preheat the oven at 375F. Roast the almonds in a
baking pan for 10 min. Then grind it into fine powder. Slowly
mix in argan oil and stir well. Then put in warm honey with
sugar, and salt in the same way. Add more sugar if required.
Serve it with bread.


Honey and Sesame Fritters
Ingredients: 120 g Flour, 225 ml Water, 2 tsp Honey, Oil
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(for frying), 1 tsp baked Sesame Seeds
Method: Combine flour with 1 tsp honey and add enough
water to form a thick batter. Heat oil in a frying pan and
drop in some batter. Flip on to the other side and fry until
golden brown on both sides. Transfer on to a serving
platter lined with absorbing sheet. Fry the remaining batter
in the same way. Drizzle the remaining honey and sesame
over them and serve immediately.


Apple and Honey Sorbet
Ingredients: 1 pounds Granny Smith apples (cored and
thinly sliced), 1 cups Water, 1 cups Sugar, 1 Lemons
(juiced), 1 tbsp Honey
Method: Take a large plastic container and mix apples with
the juice of half a lemon. Cover the container with a lid and
freeze it for several hours or overnight. Pour water and
sugar in a small saucepan and place it on fire. Let the
mixture boil. When the mixture comes to a boil, reduce heat
and cook for 5 minutes. Remove the saucepan from heat
and add in honey. Stir well and cool completely. Pour the
apple mixture in a blender and liquidize it. Add juice of 1 lemon and the cooled sugar syrup.
Blend it well, until smooth. Pour the mixture into an ice cream machine and freeze as per the
instructions. Remove the sorbet 10 minutes before serving, to soften out a little.

Apricot Sauce
Ingredients: 4 ounce Apricots (dried), cup Apple Juice,
cup Orange Juice, cup Honey, 2 tbsp Water, 2 tsp
Cornstarch, 1 Ginger (ground) (to taste), 1 Cinnamon
(ground) (to taste), 1 tbsp Vermouth
Method:Take a pan and put apple juice in it, along with
apricots. Bring it to boil. Now reduce heat to simmer, cover
the pan and let the ingredients cook for 30 minutes. Stir
occasionally, so that apricots dont stick to the pan. When
cooked, strain the mixture and let it cool. Reserve the liquid. Now, chop the cooked apricots
and keep them aside. Take a saucepan and add water, cornstarch, orange juice, cinnamon,
honey and ginger to it. Stir constantly while cooking. Remove it from the flame when it is thick
and then add apricots, vermouth and the liquid reserved earlier. Serve hot or chilled.

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Atholl Brose
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Ingredients: 25 g Medium Oatmeal, 2 tbsp Clear Honey, 2
tbsp Whiskey, 284 ml Double Cream (heavy cream),
Raspberries or Blueberries, to taste
Method: Heat a non-stick pan, over medium heat and toast
the oatmeal in it, while stirring continuously. Let it cool down.
Take a small bowl and whip the double cream in it, so that it
forms soft peaks. Mix honey and whiskey in another bowl
and add this mixture to the whipped double cream. Before
serving, add this mixture to the roasted oatmeal and mix well.
Put raspberries or blueberries in a tall glass, followed by the
oatmeal mixture. Stir it with Atholl Brose (silver spoon) and serve.

Banana Crumble
Ingredients: 16-18 slices of Banana, 2-1/2 cup Sugar, 2
cup Water, 1 cup All-Purpose Flour, 1/2 cup Quick-Cooking
Oats, 1/2 cup Butter (softened), A pinch of Cinnamon and
Nutmeg
Method: Mix 2 cup water and 2 cup sugar in a pan and
bring it to a boil. When the mixture boils, add in the sliced
bananas. Boil and simmer until bananas are tender, around
15 minutes. Arrange the bananas in a baking pan. Now in a
separate bowl, mix together flour, oats, rest of the sugar and a sprinkle of cinnamon and
nutmeg. Add the softened butter in the above mixture and mix until it resembles coarse
crumbs. Spoon the crumble mixture over top of the bananas. Bake for 20 to 30 minutes in the
preheated oven at 375 degree F.

Batter Puffs with Honey and Cinnamon
Ingredients: 1 cup Boiling Water, 1 tsp Baking Powder, 4
tbsp Butter, 4 Eggs, tsp Salt, Olive Oil (for frying), 1 tbsp
granulated Sugar, Honey (warmed, to flavor), tsp grated
Orange Rind, Ground Cinnamon (to garnish), 1 cup All-
purpose Flour
Method:Mix boiling water with salt, sugar, and orange rind
in a saucepan. Bring to a boil. Mix flour with baking soda and
add to the hot water mixture. Beat thoroughly with a wooden spoon on medium heat. Remove
from heat and cool for a while. Add eggs, one at a time, beating after every addition to make
a smooth mixture smooth. Heat oil in a large deep pot and drop the batter in small batches
into the oil. Fry them on all sides. Lift and transfer on an absorbent paper. Shift on a warm
plate. Spoon warm honey and sprinkle cinnamon. Serve hot.

Beet Salad
Ingredients: 4 Bunches fresh small beets, stems removed,
2 Medium heads Belgian endive, 2 tbsp Dijon mustard, 1
Cup crumbled feta cheese, 1 tbsp Lemon juice, 2 tbsp White
wine vinegar, Salt and pepper to taste, 1/2 Cup vegetable
oil, 1 tsp Dried thyme, crushed, 2 tbsp Olive oil, 1 Pound
spring lettuce mix, 1 tbsp Honey
Method: Preheat oven to 450 degrees F. Layer the beets
lightly with oil and roast until tender. Allow cooling, then peel and dice. For the dressing, place
honey, mustard, lemon, vinegar and thyme in a blender. While blender is running, add 1/2
cup of oil. Mix salt and pepper to taste. Put spring lettuce and mix in a salad bowl, pour
dressing over greens, and toss to coat. Rinse and tear off whole leaves of endive, and pat
dry. Arrange 3 leaves on each plate. Distribute dressed salad greens among them, and top
with feta cheese and diced beets.

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Briouats Recipe
Ingredients: 455 gm Blanched Almonds (chopped), 1 tsp
Cinnamon (Dalchini)(ground), 1cup Sugar, 2 tbsp Orange
Blossom Water, 2 tbsp Butter (melted), 455 gm Filo Sheets
(each 1217 inches), 1 cup Vegetable Oil, 1 cup Honey
(warmed), 2 tbsp Sesame Seeds (toasted)
Recipe: Put the almonds with cinnamon, sugar, orange
blossom water, melted butter in a blender and blend it. Split
many filo sheets lengthwise and crosswise. Fold the sheets
lengthwise so that it is 3 wide. Place 1 full tsp almond filling on the lower left hand side of the
filo sheet and wrap it over to form triangle. Next wrap it over to the left and to the right again.
Keep it doing until whole sheet is folded into a triangle. Close the packets using beaten egg.
Put oil in a pan ad heat it. Fry the pastries on low flame until it is brown. Keep the pastries
immersed in honey for 10 min. Then take it out and pour over sesame seeds. Let it cool & dry
and serve it.

British Flapjacks
Ingredients: cup Butter (melted), cup Sugar, cup
Honey, 1 large Egg, 4 cups Rolled Oats, 1 cup Hazelnuts
(chopped), cup Raisins, Flour (for dusting)
Method: Blend together butter, sugar, honey, egg, oats,
hazelnuts, and raisins. Work to make a smooth mixture.
Grease a 9-inch square pan with butter and dust it with flour.
Pour the mixture in the pan. Bake at 300 F for 50-55
minutes till the mixture turns bright golden. Cut the baked flapjack into 16 pieces, allow them
to cool and serve.

Choco Honey Coffee
Ingredients: 1/4-1/3 cup Espresso, 1 tsp Honey, 1 tsp
unsweetened Cocoa powder, Steamed Milk, Cream
Method: In a coffee mug place 1tsp of cocoa, and into it
add 1 tsp honey. Stir the above mix well. Pour hot espresso
over the honey. Serve with milk and cream.


Coconut And Honey Rocks
Ingredients: 300 g Flour, 90 g Sugar, 90 g Coconut
(grated), 90 g Margarine, 1 Egg (beaten), 2 tbsp Milk , 2
tbsp Honey
Method: Preheat oven to 420 F. Blend flour, sugar, and
coconut in a bowl. Add margarine and mix well. Stir eggs and
milk in the flour, making firm dough. Add honey and mix.
Divide the dough into 12 small rough rocks. Butter a baking
pan, place the rough rocks in the pan, and bake them for 15-20 minutes.

Diples
Ingredients: 2-3/4 Cups flour, 6 Eggs, 1/3 Cup vegetable
oil, 4 Cups vegetable oil for deep frying, 1 tsp Vanilla extract,
Nuts and cinnamon as required
For Syrup: 2 Cups honey, 2 tbsp Granulated sugar, 1 Cup
water
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utmt.in@gmail.com
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Co-op Society Ltd., Dadoji Kondeo Cross
Marg, Byculla, Mumbai 400027 India
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Method: Boil honey, water and sugar for about 10 to 15
minutes to make fine syrup. Beat eggs well with vanilla
extract, add flour gradually and knead lightly. Add oil to it and mix well. Divide the dough into
five sections. Now roll one part on floured board till paper thin. By the pastry wheel, cut it into
strips 2 inches wide and the length of pastry. Roll on a fork to make circle. Drop into very
warm oil in a deep fat fryer so the dough will rise properly. Drain it on absorbent paper. Dip
Dipples in hot syrup and sprinkle with nuts and cinnamon.

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