Posts Tagged ‘honey’
200 ml/7 fl oz clear honey
25 oz butter or margarine
175 g/7 oz wholemeal
1 x5 ml spoon/1 tsp mixed spice
grated rind of 1 large lemon
juice of 11/2 lemons
I egg, beaten
50 g/2 oz light brown sugar
- Pre-heat the oven to 180°C/350°F/ gas 4.
- Grease and line the base of a 20 cm/8 inch round tin. Heat together the honey and butter or margarine until melted. Remove from the heat and stir in the flour, salt, spice and lemon rind, egg and 3 x 15 ml spoons/3 tbsp lemon juice. Turn the mixture into the tin and bake for 30-40 minutes until golden-brown and a cocktail stick inserted into the centre comes out clean.
- Turn out onto a wire rack and while still hot, combine the remaining lemon juice and sugar and spoon over the cake top. Leave to cool.
includes 30 minutes marinating
1 small pineapple 3 large firm peaches
2 large firm bananas
3 crisp eating apples
1 small bunch large black grapes, seeded
finely grated rind and juice of 1 large orange
60 ml (4 tbsp) brandy, or orange- flavoured liqueur
50 g (2 oz) unsalted butter, melted 200 ml (7 fl oz) natural yogurt
45 ml (3 tbsp) clear honey
few fresh mint sprigs
- The combination of natural yogurt and honey is popular all over Greece, Turkey and the Middle East. Served on its own or with fresh fruit as in this sweet kebab recipe, it is most refreshing in hot climates.
- When choosing natural yogurt, check the label on the carton carefully: there arc many different varieties now available. All are suitable for this dip, choose according to your own personal taste.
- Yogurt labelled ‘live’ means that it contains live bacteria, and that a special culture (or starter) has been used. Bulgarian and Greek ‘live’ Yogurts are noted for being thick and creamy, although they can be tangy in flavour. Yogurt labelled simply `natural’, is always unsweetened; sometimes it is made with whole milk, sometimes it is low-fat - check the small print carefully. Natural set yogurt is very thick, as its name suggests; it is also sometimes called ‘thick set’ or `dairy yogurt’. All the thick-set yogurts are made with whole milk.
- Prepare the fruit. Cut the top and bottom off the pineapple. Stand the fruit upright on a hoard. Using a large, sharp knife, slice downwards in sections to remove the skin and ‘eyes’. Slice off the flesh, leaving the core. Then cut the flesh into small cubes.
- Skin and halve the peaches and remove the stones. Cut the flesh into chunks.
- Thread the fruit on to kebab skewers, then brush with the melted butter. Place on the barbecue and grill for 10 15 minutes, turning and basting frequently during this time.
- Peel the bananas and then J slice them into thick chunks. Quarter and core the apples, but do not skin them.
- Cut each quarter in half cross-ways. Then put all the fruit together in a bowl. Mix together the orange rind and juice and the brandy or liqueur. Pour over the fruit, cover and leave for at least 30 minutes.
- Meanwhile, make the dip.
- Whisk together the yogurt and 30 ml (2 tbsp) of the honey. Pour into a serving howl and drizzle over the remaining 15 ml (1 tbsp) of honey. Garnish with a few fresh mint sprigs.
- Serve the fruit kebabs as soon / as possible after barbecuing, with the yogurt dip handed separately in a small bowl.