Honey Champagne Cocktail

This one is adults only!

Ingredients

• 1 nip brandy
• 1 teaspoon Honey House Honey
• Dash Lemon Juice
• Dash cold water
• Champagne to fill the glass
• Ice

Instructions

1. Mix brandy, honey, lemon juice and cold water in glass
2. Add ice
3. Add champagne to fill
4. Drink sparingly!!

Notes

This is better with a dry champagne and a medium honey (unless you prefer a really sweet cocktail – then use sweet champagne and a toffee sweet honey such as Grey Box.

Honey Lemonade

Refreshing Summer Thirst Quencher

Ingredients

• 1 cup Honey House Kuranda Honey (a lighter honey works best)
• 1 cup Hot water
• 3/4 cup Lemon juice
• 8 cups Cold water

Instructions

1. Stir honey and hot water over low heat until blended.
2. Let cool then add lemon juice and cold water.
3. Pour into iced glasses.

Notes

We like to add some dried lemon myrtle leaves to the honey and hot water for extra flavour. Strain them out before adding cold water.

By Recipe4all

Honey Crunch

Treats to get everyone buzzing

Ingredients

• 2 Tablespoons Honey House Honey (light)
• 3 cups cornflakes
• 100g margarine or butter
• 3/4 cup caster sugar

Instructions

1. Preheat oven to 180 degrees
2. Place cupcake cases into cupcake tray
3. Mix together: sugar, honey and margarine in a saucepan over low heat till margarine melted
4. Place cornflakes in a bowl and gently mix honey mixture through
5. Spoon nix into cupcake cases
6. Bake for approximately 10 minutes
7. Cool on a wire rack, then place into fridge to set.

By Factor X

Catherine’s Ezy Peezy Salad Dressing

Equal parts

• Honey House honey (warmed)
• Lemon Juice
• Extra Virgin Olive Oil

Instructions

1. Mix all ingredients together
2. Add salt and pepper to taste
3. Shake well

Notes

Honey House suggests Eucalypt honey for this recipe

By Catherine Clark

Honey Coconut Bread

Ingredients

• 1 cup SR flour
• 1 cup coconut shredded or desiccated
• 1/2 cup sugar
• 1/4 cup Honey House honey
• 1/2 cup milk

Instructions

1. Mix together sugar, honey and milk.
2. Warm slightly and mix well.
3. Add to flour and coconut.
4. Place in small loaf tin
5. Bake in moderate oven for approx 35 minutes

Notes

Honey House suggested a light, delicate honey such as Grey Box

By Cooking with Honey – QBA

Honey Bananas

Ingredients

• 4 firm bananas
• 2 tablespoons oil
• 1/3 cup Honey House honey
• 1 teaspoon vinegar
• 3/4 cup water
• 1/2 teaspoon cinnamon

Instructions

1. Cut bananas cross-wise in halves or thirds.
2. Brown lightly in oil.
3. Combine honey, vinegar and water
4. Simmer for 10 minutes or until thick.
5. Pour over bananas
6. Heat and sprinkle with cinnamon.

Notes

Honey House Kuranda recommends a fruity, zesty honey such as Tropical Fusion

By Cooking With Honey

Honey Butter Balls

Yields 36

Ingredients

• 3 Tablespoons Honey House Kuranda honey
• 125 g unsalted butter – softened
• 1 cup plain flour
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 1 cup shelled pecans, chopped quite fine
• 3/4 cup icing sugar

Instructions

1. Preheat oven to 150 degrees celcius
2. Grease two baking sheets
3. Cream butter
4. Beat in honey
5. Gradually mix in flour and salt, then vanilla
6. Add pecans
7. Wrap dough in plastic wrap and refrigerate for 1 hour
8. Form balls by hand
9. Place 5cm apart on the baking sheets
10. Bake for 35 – 40 minutes
11. Remove from oven
12. When cool to touch, roll in icing sugar
13. Cool completely and roll again in icing sugar

Notes

Honey House suggest a light, toffee sweet honey for this recipe

Honey & Chilli Lamb Marinade

Ingredients

• 2 tablespoons Honey House Kuranda honey
• 2 cloves garlic, crushed
• 1 tablespoon course grain mustard
• 1 tablespoon grated lemon zest
• 2 tablespoons lemon juice
• 2 teaspoons curry powder
• 1 teaspoon chilli paste
• 1 teaspoon ground tumeric

Instructions

1. Combine all ingredients in glass bowl
2. Rub into lamb and marinate for at least 3 hours
3. Cook as desired
4. Honey House Kuranda suggests a light honey for this dish.

Honey Glazed Baked Ham

Ingredients

• Half cup Honey House Kuranda honey
• 1 teaspoon dry mustard
• Quarter cup brown sugar
• 1 teaspoon soy sauce
• 1 tablespoon brown or cider vinegar
• 1 Ham
• Whole cloves

Instructions

1. Remove skin from ham and score fat in diamond pattern
2. Push whole cloves into ham – spacing at regular intervals
3. Mix glaze ingredients till well combined
4. Brush glaze onto ham
5. Bake in moderate oven until ham is golden brown

Notes

Honey House Suggests – Avocado honey for a lovely caramelized finish to your ham.

Thai Honey Flavoured Chicken Wings

Serves 4

Ingredients

• Quarter cup Honey House Kuranda honey
• Quarter cup soy sauce
• 2 tablespoons lime juice
• 1 tablespoon smooth peanut paste
• 1 clove garlic, crushed
• 1 teaspoon curry powder
• 1 teaspoon chilli flakes
• 8 chicken wings

Instructions

1. In a large bowl, combine all ingredients (except chicken) – mix thoroughly.
2. Add chicken wings – stirring to coat.
3. Cover and refrigerate for 2 – 4 hours, stirring occasionally
4. To cook, place wings on foil lined baking tray and reserve marinade
5. Bake at 190 for 25 minutes, basting with marinade halfway through.
6. Remove pan from oven and remove foil from pan
7. Add remaining marinade
8. Heat on high until wings are browned.
9. Transfer to serving platter

Notes

Honey House Suggests – Kaffir Lime Infused Honey

Apple Honey Crisps

Serves 6

Ingredients

• Half cup Honey House Kuranda honey +
• Quarter cup Honey House Kuranda honey (separate)
• 1kg apples – quartered and sliced
• 1 teaspoon cinnamon
• Half teaspoon nutmeg
• 1 cup flour
• Quarter cup softened butter
• Icecream to top

Instructions

1. Toss apples, honey, cinnamon and nutmeg in a bowl
2. Turn into baking dish
3. Beat flour with butter and separate quarter cup honey until crumbly
4. Sprinkle over apples
5. Bake at 180° for 40-45 minutes or until apples are tender and topping is golden.
6. Serve with icecream or cream

Notes

Honey House Suggests – Try with Ironbark Honey, it works well with cinnamon and nutmeg!

Honey Beer Cake

Honey House Kuranda Inaugural Cooking Challenge Winning Recipe

For the cake

• 125 grams unsalted butter
• 85 grams dark Honey House Kuranda Honey
• 2 eggs
• 250 grams self raising flour
• 1 teaspoon vanilla essence
• 1 teaspoon cinnamon
• 1/2 teaspoon mixed spice
• 180 ml beer

For the topping

• 60 grams unsalted butter
• 125 grams light Honey House Kuranda honey
• 90 grams flaked almonds
• 250 grams shredded coconut

For the cake

1. Beat butter and honey until light and creamy
2. Add vanilla and eggs – mix well
3. Sift flour and spices together and fold into butter mix alternately with beer.
4. Bake in a 20cm lined tin for 30 minutes at 180 degrees.

For the topping

1. Melt butter and honey and fold in almonds and coconut.
2. Spread quickly on top of partially cooked cake.
3. Return to oven for 15 minutes, until topping is golden brown.
4. Cool before removing from tin

By Krissi Bradley