Ingredients (makes about 4 cups):
3/4 cup organic honey
1 1/2 cups hot water
4 cups cold water (or 4 cups soda water, if you prefer your drinks bubbly)
2 tbsp freshly-squeezed lemon juice
Method:
1. In a jug, mix the honey with the hot water until the honey is completely dissolved.
2. Add the cold water or soda water, then the lemon juice.
3. Stir to combine and serve with plenty of ice.
Tips:
Serve with FairPrice Sweet Popcorn 200g ($1.84) available at all FairPrice supermarkets.
Recipe source: Today newspaper (17 Jul 2008)
Showing posts with label Honey. Show all posts
Showing posts with label Honey. Show all posts
Roast chicken with rosemary and lemon
Ingredients (serves 3 to 4):
3 tbsp FairPrice Extra Light Olive Oil
4 pieces chicken thigh
1 onion, peeled and chopped
4 cloves garlic, chopped
2 tbsp fresh or dried rosemary
2 tbsp Worcestershire sauce
1 tbsp honey
1/2 cup white wine
2 tbsp lemon juice
Salt and pepper, to taste
Method:
1. Mix salt and pepper, onion, garlic, rosemary, Worcestershire sauce and olive oil in a large bowl.
2. Toss and coat chicken with the marinade ingredients. Set aside in the refrigerator for one to two hours.
3. Arrange chicken and marinade ingredients in a large roasting tray. Brush some honey over the chicken skin.
4. Place the tray in the oven and roast the chicken at 180 deg C, setting the timer at 40 minutes.
5. After 30 minutes, take the chicken out and baste it with some of the pan juices. Add the wine and lemon juice to the roasting tray and combine with the remaining pan juices. Put the tray back in the oven for 10 minutes.
6. Turn oven off and wait five minutes before removing chicken from the oven.
Tips:
Recipe uses FairPrice Extra Light Olive Oil 1 litre ($13.50) available at all FairPrice supermarkets.
When the meat is cooked, serve it with hot potatoes or steamed rice. You may substitute the thigh pieces with drumsticks, depending on your preference. And, instead of using rosemary, other herbs such as tarragon or thyme will work just as well.
Recipe source: Today newspaper (10 Jul 2008)
3 tbsp FairPrice Extra Light Olive Oil
4 pieces chicken thigh
1 onion, peeled and chopped
4 cloves garlic, chopped
2 tbsp fresh or dried rosemary
2 tbsp Worcestershire sauce
1 tbsp honey
1/2 cup white wine
2 tbsp lemon juice
Salt and pepper, to taste
Method:
1. Mix salt and pepper, onion, garlic, rosemary, Worcestershire sauce and olive oil in a large bowl.
2. Toss and coat chicken with the marinade ingredients. Set aside in the refrigerator for one to two hours.
3. Arrange chicken and marinade ingredients in a large roasting tray. Brush some honey over the chicken skin.
4. Place the tray in the oven and roast the chicken at 180 deg C, setting the timer at 40 minutes.
5. After 30 minutes, take the chicken out and baste it with some of the pan juices. Add the wine and lemon juice to the roasting tray and combine with the remaining pan juices. Put the tray back in the oven for 10 minutes.
6. Turn oven off and wait five minutes before removing chicken from the oven.
Tips:
Recipe uses FairPrice Extra Light Olive Oil 1 litre ($13.50) available at all FairPrice supermarkets.
When the meat is cooked, serve it with hot potatoes or steamed rice. You may substitute the thigh pieces with drumsticks, depending on your preference. And, instead of using rosemary, other herbs such as tarragon or thyme will work just as well.
Recipe source: Today newspaper (10 Jul 2008)
Mixed berry soya milk smoothie
Ingredients (serves 2):
2 cups FairPrice Hi-Calcium Fresh Soya Milk, well chilled
10 strawberries (frozen or very chilled)
1/2 cup raspberries (frozen or very chilled)
3 to 5 tbsp honey, at room temperature (depending on how sweet your berries are)
Method:
1. Place all the ingredients in a blender and blitz until smooth.
2. Pour into two glasses and serve right away, or refrigerate until the next morning.
Tips:
Recipe uses FairPrice Hi-Calcium Fresh Soya Milk ($1.45) available at all FairPrice supermarkets.
The smoothie in this recipe can be made the night before. Leave it in the fridge and drink it cold in the morning.
You can be creative by adding a banana, or using mangoes and fresh peaches in place of berries. But if you do this, consume the smoothie immediately as bananas, peaches and mangoes tend to oxidise quickly.
Also, you’ll want to vary the amount of honey used based on the sweetness of your fruit. So, start with three tablespoons of honey and add more if needed.
Recipe source: Today newspaper (1 May 2008)
2 cups FairPrice Hi-Calcium Fresh Soya Milk, well chilled
10 strawberries (frozen or very chilled)
1/2 cup raspberries (frozen or very chilled)
3 to 5 tbsp honey, at room temperature (depending on how sweet your berries are)
Method:
1. Place all the ingredients in a blender and blitz until smooth.
2. Pour into two glasses and serve right away, or refrigerate until the next morning.
Tips:
Recipe uses FairPrice Hi-Calcium Fresh Soya Milk ($1.45) available at all FairPrice supermarkets.
The smoothie in this recipe can be made the night before. Leave it in the fridge and drink it cold in the morning.
You can be creative by adding a banana, or using mangoes and fresh peaches in place of berries. But if you do this, consume the smoothie immediately as bananas, peaches and mangoes tend to oxidise quickly.
Also, you’ll want to vary the amount of honey used based on the sweetness of your fruit. So, start with three tablespoons of honey and add more if needed.
Recipe source: Today newspaper (1 May 2008)
Sticky miso pork chop
Ingredients (serves 4):
4 pc pork chops
1 tbsp olive oil
Marinade (mix together):
2 heaped tbsp red miso paste
2 cloves garlic, minced
1/4 cup sake or white wine
2 tsp oil
1 tbsp honey
Method:
1. Rub marinade over pork chops and leave aside to marinate for a few hours, or overnight.
2. Heat olive oil in a heavy-based frying pan over medium-high heat. Brown the chops for 1 minute, turn, and brown the other side for 1 minute more.
3. Reduce heat to low, cover pan and cook chops for 4-5 minutes. Turn chops over, cover pan, and cook for 4-5 minutes more.
4. Place chops on serving plates and drizzle with pan juices. Serve with green salad on the side.
Recipe source: Food and Travel magazine (Feb 2007)
4 pc pork chops
1 tbsp olive oil
Marinade (mix together):
2 heaped tbsp red miso paste
2 cloves garlic, minced
1/4 cup sake or white wine
2 tsp oil
1 tbsp honey
Method:
1. Rub marinade over pork chops and leave aside to marinate for a few hours, or overnight.
2. Heat olive oil in a heavy-based frying pan over medium-high heat. Brown the chops for 1 minute, turn, and brown the other side for 1 minute more.
3. Reduce heat to low, cover pan and cook chops for 4-5 minutes. Turn chops over, cover pan, and cook for 4-5 minutes more.
4. Place chops on serving plates and drizzle with pan juices. Serve with green salad on the side.
Recipe source: Food and Travel magazine (Feb 2007)
Bagged salmon with capsicums and olives
Spanish inspired quick meals - Part 2.
Ingredients (serves 4):
4 salmon fillets
olive oil
2 tsp honey
2 cloves garlic, chopped
sprinkling of dried herbs of your choice (oregano, fennel, rosemary, etc), optional
salt and pepper to taste
1 red capsicum, chopped
1 red yellow capsicum, chopped
12-15 cherry or honey tomatoes, halved
12-15 black olives, pitted and halved
large squares of grease-proof paper for wrapping fish
Method:
1. Rub salmon fillets with salt and pepper, honey, olive oil, chopped garlic, and if using, about 1 tsp of herbs of your choice.
2. Place 1 piece of fish in the centre of each sheet of grease-proof paper.
3. Divide capsicums, olives and tomatoes among the fish. Place them on top and around the fish.
4. Wrap each fish up in the grease-proof paper and scrunch the top to secure.
5. Place them in a baking tray so that the juices will not run out.
6. Bake in an oven at 200 deg C for 10 minutes until cooked.
Tips:
Prepare this in the morning and store in the refrigerator. Bake it when you return. Add a sprinkling of paprika if you want it a little spicy.
Recipe source: Family magazine (Feb 2007)
Ingredients (serves 4):
4 salmon fillets
olive oil
2 tsp honey
2 cloves garlic, chopped
sprinkling of dried herbs of your choice (oregano, fennel, rosemary, etc), optional
salt and pepper to taste
1 red capsicum, chopped
1 red yellow capsicum, chopped
12-15 cherry or honey tomatoes, halved
12-15 black olives, pitted and halved
large squares of grease-proof paper for wrapping fish
Method:
1. Rub salmon fillets with salt and pepper, honey, olive oil, chopped garlic, and if using, about 1 tsp of herbs of your choice.
2. Place 1 piece of fish in the centre of each sheet of grease-proof paper.
3. Divide capsicums, olives and tomatoes among the fish. Place them on top and around the fish.
4. Wrap each fish up in the grease-proof paper and scrunch the top to secure.
5. Place them in a baking tray so that the juices will not run out.
6. Bake in an oven at 200 deg C for 10 minutes until cooked.
Tips:
Prepare this in the morning and store in the refrigerator. Bake it when you return. Add a sprinkling of paprika if you want it a little spicy.
Recipe source: Family magazine (Feb 2007)
Finger buns
An eggless recipe.
Ingredients (makes 14 to 16):
600g plain flour
4 tsp instant yeast
2 tbsp caster sugar
2 tbsp honey
1 tbsp vanilla essence
100g sultanas or raisins
80g mixed peel
50g shredded coconut or mixed nuts
400ml milk or water
80g butter
50ml extra milk, for glazing
Icing sugar for dusting
Method:
1. Preheat oven to 200 deg C. Put all ingredients, except the extra milk and icing sugar into a mixing bowl.
2. Mix and knead to form a smooth pliable dough. Cover bowl and leave aside for about 45 minutes, or until dough doubles in size. Knead dough for about 5 minutes. Divide into 14 to 16 portions. Roll and shape each portion into a 12cm long piece.
3. Place the buns on prepared baking trays, leaving space for the dough to rise. Leave aside for 10 minutes or until the dough has risen. Bake buns in preheated oven for 10 minutes. Brush with milk immediately and leave to cool on wire rack. Sprinkle with icing sugar when cool.
Recipe source: Lifestyle magazine
Ingredients (makes 14 to 16):
600g plain flour
4 tsp instant yeast
2 tbsp caster sugar
2 tbsp honey
1 tbsp vanilla essence
100g sultanas or raisins
80g mixed peel
50g shredded coconut or mixed nuts
400ml milk or water
80g butter
50ml extra milk, for glazing
Icing sugar for dusting
Method:
1. Preheat oven to 200 deg C. Put all ingredients, except the extra milk and icing sugar into a mixing bowl.
2. Mix and knead to form a smooth pliable dough. Cover bowl and leave aside for about 45 minutes, or until dough doubles in size. Knead dough for about 5 minutes. Divide into 14 to 16 portions. Roll and shape each portion into a 12cm long piece.
3. Place the buns on prepared baking trays, leaving space for the dough to rise. Leave aside for 10 minutes or until the dough has risen. Bake buns in preheated oven for 10 minutes. Brush with milk immediately and leave to cool on wire rack. Sprinkle with icing sugar when cool.
Recipe source: Lifestyle magazine
Har Cheong Kai (虾酱鸡)
Har Cheong Kai is chicken marinated in shrimp sauce and other aromatic seasonings and fried to a beautiful golden-red hue.
Ingredients (serves 4 to 6):
5 tbsp chopped ginger
3 1/2 tbsp Chinese rose wine (玫瑰露酒)
2 tbsp Lee Kum Kee Fine Shrimp Sauce (幼滑虾酱)
1 tbsp cornstarch
1 tbsp sugar or honey
A pinch of white pepper
1 chicken, cleaned and chopped into small pieces
150g tapioca flour
Oil for deep-frying
Cut calamansi limes, sliced cucumber and tomato, chilli sauce as garnish
Method:
1. Pound ginger to extract about 2 tablespoons of ginger juice. Stir well with rose wine, shrimp paste, cornstarch, sugar and pepper in a large bowl.
2. Add chicken, mix well. Cover, refrigerate for 4 to 6 hours.
3. Heat oil in a large wok over medium-high heat. Roll chicken pieces in tapioca flour to coat, shaking off the excess to leave a thin, but even, coat.
4. Fry a few pieces of chicken at a time for about 5 to 6 minutes until they turn pale golden brown. Drain on paper towels.
5. Reheat oil until very hot, then fry chicken again for 1 to 2 minutes, till they turn a deep golden brown. Drain on paper towels and serve with garnishes.
Tips:
For convenience and good results, mix the meat with the marinade in the morning and fry it for dinner the same night.
Recipe source: Today newspaper
Ingredients (serves 4 to 6):
5 tbsp chopped ginger
3 1/2 tbsp Chinese rose wine (玫瑰露酒)
2 tbsp Lee Kum Kee Fine Shrimp Sauce (幼滑虾酱)
1 tbsp cornstarch
1 tbsp sugar or honey
A pinch of white pepper
1 chicken, cleaned and chopped into small pieces
150g tapioca flour
Oil for deep-frying
Cut calamansi limes, sliced cucumber and tomato, chilli sauce as garnish
Method:
1. Pound ginger to extract about 2 tablespoons of ginger juice. Stir well with rose wine, shrimp paste, cornstarch, sugar and pepper in a large bowl.
2. Add chicken, mix well. Cover, refrigerate for 4 to 6 hours.
3. Heat oil in a large wok over medium-high heat. Roll chicken pieces in tapioca flour to coat, shaking off the excess to leave a thin, but even, coat.
4. Fry a few pieces of chicken at a time for about 5 to 6 minutes until they turn pale golden brown. Drain on paper towels.
5. Reheat oil until very hot, then fry chicken again for 1 to 2 minutes, till they turn a deep golden brown. Drain on paper towels and serve with garnishes.
Tips:
For convenience and good results, mix the meat with the marinade in the morning and fry it for dinner the same night.
Recipe source: Today newspaper
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