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Confitures et miels (translation in progress)
Fruit compotes
Honey
Jams
Alimentations pour bébés (translation in progress)
Pizzas et snacking (translation in progress)
Aliments pour l'apéritif (translation in progress)
Eggs
Meat
Canned foods
Dairy products
Ready meals
Food additives & flavourings
Produits surgelés (translation in progress)
Nourriture thérapeutique et diététique (translation in progress)
Ice creams
Mushrooms
Pasta, rice, noodles and wheat
Alcohols
Sea produce
Fresh fruit
Gourmet hampers
Baked goods - patisserie
Légumes (translation in progress)
Epices et herbes (translation in progress)
Coffees
Soft drinks
Wines
Thés, tisanes et infusions (translation in progress)


Honey :

5 products Flux RSS
ROASTED HONEY AND SPICE NUTS

ROASTED HONEY AND SPICE NUTS

Ingredients serves 4 40g (1½oz) butter 30ml (2 tbsp) Rowse clear honey 5-10ml (1-2 tsp) mild chilli powder, (according to taste) 2.5ml (½tsp) salt freshly ground black pepper 275g (10oz) mixed unsalted nuts, e.g. almonds, cashews, pecans, hazelnuts, walnuts, peanuts Method 1 Preheat the oven to 150°C/300°F/Gas 2. Place the butter in a saucepan and heat gently, until melted. Stir in the honey and season with chilli powder, salt and freshly ground black pepper. 2 Add the nuts and stir together until thoroughly coated. Transfer to a large, shallow non-stick baking tray and roast for 20-25 minutes, or until glazed, stirring two to three times. 3 Allow to cool slightly and eat warm, or cool completely and store in an airtight container for up to 1 week. >>>
View the product on rowsehoney.co.uk Rowse Honey Ltd
STICKY MERINGUE ROULADE WITH HONEY CREAM

STICKY MERINGUE ROULADE WITH HONEY CREAM

Ingredients (makes a roulade) Suggested Honey:FRENCH SUNFLOWER 75g (3oz) shelled hazelnuts 45ml (3tbsp) Rowse clear honey few drops vanilla essence 5ml (1tsp) white wine vinegar 5ml (1tsp) cornflour 4 egg whites 140g (5oz) caster sugar 150ml (¼ pint) double cream 140g (5oz) Greek yogurt 225g (8oz) raspberries icing sugar, for dusting Method 1 Preheat the oven to 160°C/325°F/Gas 3. Line a 23 x 33cm (9 x 13 inch) Swiss roll tin with baking parchment. Toss the hazelnuts with 15ml (1 tbsp) honey, place on a non-stick tray and roast on the oven for 10-15 minutes, until golden. Cool and process to a fine powder. 2 Mix the vanilla, vinegar and cornflour together. In a large bowl whisk the egg whites together until they form soft peaks. Gradually whisk in the sugar and the cornflour mix. Whisk until thick. Fold in all but 30ml (2 tbsp) of the hazelnuts. Spoon into the prepared tin, roughly spread to cover and sprinkle over the remaining hazelnuts. Bake for 25 minutes, until golden. 3 Turn out on to a sheet of baking parchment. Peel off the lining and leave to cool. Whip the cream and remaining honey together until it forms soft peaks. Fold in the yogurt and spread over the roulade. Sprinkle over the raspberries and roll up from a narrow edge. The meringue will crack slightly. Serve dusted with icing sugar. >>>
View the product on rowsehoney.co.uk Rowse Honey Ltd
STIR-FRIED PRAWNS WITH HONEY AND TERIYAKI GLAZE

STIR-FRIED PRAWNS WITH HONEY AND TERIYAKI GLAZE

Ingredients serves 2 Suggested Honey:TASMANIAN LEATHERWOOD 350g (12oz) large raw prawn tails 30ml (2 tbsp) Rowse clear honey 30ml (2 tbsp) teriyaki marinade 115g (4oz) small broccoli florets 175g (6oz) sugar snap peas 115g (4oz) baby asparagus tips 30ml (2 tbsp) sunflower oil 1 clove garlic, chopped 1 lemon grass stalk, finely chopped 5cm (2 inch) fresh root ginger, grated 1 small red chilli, deseeded and chopped 2 spring onions, shredded 15ml (1 tbsp) coriander leaves sea salt and freshly ground black pepper Method 1 Peel the prawns, leaving the tails attached. Mix the honey and teriyaki marinade together in a small bowl. 2 Blanch the broccoli, sugar snap peas and asparagus in a pan of boiling lightly salted water for 2 minutes, then drain and refresh. Heat the oil in a wok with the garlic, lemon grass, ginger and chilli. Add the prawns and cook for 1-2 minutes. 3 Add the blanched vegetables and stir-fry for 1 minute. Add the honey and teriyaki marinade mix and stir-fry for 1 minute or until the vegetables are just cooked. Stir in the spring onions and coriander. Check the seasoning and serve. >>>
View the product on rowsehoney.co.uk Rowse Honey Ltd
SUMMER PUDDING JELLIES FROM HONEY

SUMMER PUDDING JELLIES FROM HONEY

Ingredients serves 4 Suggested Honey:HUNGARIAN ACACIA15ml (1 tbsp) powdered gelatine 125g (4oz) redcurrants 175g (6oz) raspberries 75g (3oz) Rowse set honey 25g (1oz) caster sugar 300g (11oz) mixed summer fruits e.g. raspberries, blackberries, currants, strawberries 4 thin slices bread fresh mint and fruit, to decorate Method 1 In a small bowl sprinkle the gelatine over 60ml (4 tbsp) water. Place the redcurrants and raspberries in a saucepan with 150ml (¼ pint) water, honey and sugar. Slowly bring to the boil. Cool for 2 minutes. Strain through a sieve, pressing the fruit with the back of a spoon to extract the juice. Reserve 30ml (2 tbsp) of juice and stir the gelatine into the remainder. Leave to cool until tepid. 2 Combine the summer fruits, chopping any large fruits first. Divide between four 200ml (7fl oz) metal moulds. Pour over jelly until almost full. Cut four rounds of bread using an 8cm (3 inch) cutter. Place in the moulds and spoon over the remaining jelly. Chill for 2-3 hours until set. 3 To serve, dip the moulds into very hot water and turn the jellies out on to serving plates. Drizzle with reserved fruit coulis and decorate with mint and fruit. >>>
View the product on rowsehoney.co.uk Rowse Honey Ltd


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