Greenhouse Malta

Honey

Honey Carrot soup

sent by Saviour Bonnii Ingredients 1. Place carrots, onion and broth in large saucepan. Cover and simmer over medium heat about 15 minutes or until carrots are tender. 2. Transfer mixture to blender or processor; blend until smooth. 3. Return to saucepan. 4. Add the honey and milk. 5. Return to simmer. 6. Serve hot. Sprinkle with nutmeg. 7. Garnish with chives. 8. May be served chilled, if desired.

Vegeterian

1 pound Carrots, peeled and thinly sliced 1 onion, chopped 2 cups reduced-sodium chicken broth or vegetable broth cup Maltese Honey 1 cup low-fat milk Ground nutmeg Minced chives

For the sauce: 1 large tbsp Maltese Honey 2 tbsp orange juice 2 tbsp balsamic vinegar 3 tbsp olive oil 2 tbsp sesame seeds 1 skinless diced orange Salt For the salad: cup chopped nuts green and red leaves

Ingredients

Garden salad with Orange and Honey Maltese Honey and Lavender Dressing 1. Chop the green and red leaves into large pieces 2. In large bowl, add all the ingredients and toss salad. 3. Garnish with the sauce and nuts. sent by Aldo Calleja after consultation with Henry Geurtsen

sent by Henriette Baldacchino

Ingredients cup olive or sesame oil cup thyme Maltese Honey tsp. dried thyme 1 tsp. fresh rosemary 1 tbsp. lavender flowers (or parsley, herbes de Provence, oregano etc) Pinch of salt and pepper Combine all the above ingredients together and stir well. Store in a jar if not using immediately.

180ml warm water (40.546 C) 1 tbs (7g) Active dry yeast 1 tsp Castor sugar 360ml Buttermilk, warmed to take off the chill (or brought up to room temperature) 30g Unsalted butter, melted 3 tbs Maltese Honey 1 tbs Salt 765g-768g Unbleached all-purpose flour

Ingredients (for 2 loaves)

Buttermilk Honey
Ingredients (for Rich Egg Glaze)

sent by Roberta ini

4. In a large bowl (or in the work bowl of a standing mixer fitted with a paddle attachment), add but1 Egg, beaten, termilk, butter, honey and yeast 1 Tbs Milk or cream mixture, and stir to combine. 5. Add salt and 2 cups flour. Beat 1. Pour warm water into a small hard to combine. bowl. 2. Sprinkle yeast and sugar over the 6. Add remaining flour, cup at a time, beating with a wooden spoon surface of the water. or rubber spatula after each addi3. Stir to combine and let stand tion, until a shaggy dough is until foamy, about 10 minutes. formed. Cover with a dish towel.

7. Turn dough out onto a lightly floured work surface and knead about 5 minutes, until dough is smooth and satiny (if kneading by machine, switch from paddle to dough hook and knead for 3-4 minutes, or until dough is smooth and springy). 8. Place dough in a greased bowl. Turn dough once to grease the top and cover with plastic wrap. 9. Let rise at room temperature until double in bulk, 60-75 minutes. 10. Gently deflate dough with your fist. Turn dough out on a lightly floured work surface.

11. Grease two 23x13cm pans or a baking sheet for freestyle round loaves. Cover lightly with plastic wrap or towel and let rise until doubled in bulk, 30-45 minutes. 12. Preheat oven to 190 C, 20 minutes before baking. 13. Brush loaves with egg glaze. 14. Put pans on the centre rack of the oven and bake about 45 minutes, or until loaves are brown, pull away from sides and sound hollow when tapped with your finger. 15. Remove loaves immediately to a cooling rack. Cool completely before slicing.

Remarks While kneading the bread, don't forget to dust your work surface with flour (only 1 tbs at a time) if the dough tends to by sticky. I shaped my loaves into coiled braids (make a long braid first and then coil).
Once you have brushed the loaves with the egg glaze, you can sprinkle them with the seeds of your choice (poppy, sesame, pumpkin seeds etc...).

Serving Suggestions This bread is delicious with almost anything (cheese, jam, pt etc) and can be enjoyed at any time of the day.

1. Slice loaf, arrange on a baking sheet and drizzle with olive oil. 2. Toast in the oven until golden. 3. Remove bread from the oven and top with a slice of pear and a slice of cheese. 4. Put the tray back in the oven and toast until gorgonzola starts to melt. 5. Remove from oven and immediately drizzle with honey (the crostini need to be extremely hot, so that the honey will glaze the top of the crostini).

Gorgonzola, Pear and Honey

1 Egg cup Skimmed milk tsp. Orange rind, grated tsp. Vanilla 1 pinch Salt 2 slices bread tsp. Butter Ground nutmeg

Ingredients

Orange french toast with Honey yogurt sauce

sent by Rebecca ini 1. In small bowl, combine yoghurt and Maltese Honey; set aside and pour over French toast when ready. 2. In shallow, beat together egg, milk, orange rind, vanilla and salt. 3. Dip each bread slice into egg mixture, coating each side well. 4. In large nonstick skillet, melt margarine over medium heat; cook bread for 2 minutes per side or until golden brown. 5. Sprinkle with nutmeg. Suggestions for extra French toast Cool completely, wrap slices separately and freeze for later.
A simple but appetising recipe is to toast Maltese ftira, spread it with extra virgin olive oil and with Maltese Thyme Honey. (David Mallia)

Other easy honey-based snacks

Honey Yoghurt Sauce cup (50ml) low fat plain yogurt 1 tsp (5ml) Honey

Spread rice cakes with ricotta and drizzle with honey. (Nadya Borg Busuttil)

Meat Dishes

Bolognese Sauce with Maltese Honey

Ingredients 2 tbsp. olive oil 4 slices bacon, cut in inch pieces 1 large onion, minced 16 oz. lean ground beef 2 carrots, shredded 1 stalk celery, chopped 1 can (28 oz.) plum tomatoes 6 oz. tomato sauce 2 oz. tomato paste 2 tsp. Maltese Honey dry white wine 16 oz. pasta
1. In a large skillet, warm oil over medium heat and saut bacon & onion until bacon is browned Add wine and leave till it evaporates, add tomato paste and honey. Cook for a further 4 minutes. 2. Add beef and cook well. Stir in carrots, celery, tomatoes, salt and pepper to saucepan. Cover, reduce heat and simmer, stirring occasionally. 3. Bring a large pot of lightly salted water to a boil. Cook pasta al dente. 4. Serve sauce over hot pasta.

sent by John Portelli

1 large chicken, hacked up into quarters 1 onions, chopped 4 tablespoons olive oil 1 teaspoon ground ginger 1 teaspoon ground cinnamon A generous pinch of saffron threads Juice of one lemon 4 tbs. cold water 2 teaspoons salt black pepper 4 oz. hazelnuts Honey

Ingredients

Chicken and Honey marinate

1. In a large bowl, mix the chicken pieces with onions, olive oil, ginger, cinnamon, saffron, lemon juice, salt & pepper. Marinate for at least one hour or overnight. 2. Preheat over to 375 degrees. Spread nuts on a rimmed cookie sheet and roast for 10 minutes, until lightly browned. Chop roughly and set aside. 3. Transfer chicken and marinade to a large roasting tray or tagine. Arrange the chicken skin side up. Roast uncovered for 35 minutes. 4. Meanwhile, mix the honey, rosewater and nuts together to form a paste. 5. Remove chicken from oven and spread nut mixture over all of the pieces. 6. Return to the oven for 5-10 minutes, until the chicken is completely cooked and the nuts are toasty brown. sent by Alison Stolnicu

Lavender flowers give a delicate and unique con-

trast to salmon in this dish, but if they

4 salmon fillets or steaks left whole or cut into strips with skin and bones removed 3 cloves garlic/fresh stalks 1 tbsp. sesame seeds 3 large marrows, cut in strips* 4 large mushrooms* 4 carrots, cut in strips* 4 5 tbps. honey and lavender (or herb) dressing *other vegetables in season can be used, such as yellow pepper, broccoli, onions, etc.)

Ingredients

Salmon and Vegetables with Honey and Lavender

sent by Henriette Baldacchino 1. If using whole salmon fillets or steaks; fry these towards the end in 1 tbsp. of honey dressing. If cutting the salmon into strips; first remove the skin from the steaks and cut into strips. Set aside. 2. Chop the vegetables in strips suitable for a stir fry and fry in 1-2 tbsp. of the honey dressing, first adding the garlic and onions, if using. After these are golden, add the carrots. Fry for about 5 minutes and add the marrows, and finally the mushrooms. Always start with the vegetable that takes longer to cook and add others gradually. Add sesame seeds and toss. 3. Cook the salmon towards in 1 tbsp. of the honey dressing and serve with the vegetables. If you have cooked the salmon in strips you can mix in the stir fry. When serving drizzle the honey and lavender dressing over the salmon.

Large octopus frozen and defrosted Large Onion 4 cloves garlic 6 tomatoes cubed Tablespoon of tomato paste (kunserva) 2 tps. Maltese Honey Water 3 large potatoes quartered 1 cup peas (fresh or frozen)

Ingredients

1. Place the defrosted octopus in boiling water for 10 minutes in a saucepan. 2. After 10 minutes, put off the heat and scrape off the fat and the suckers and chop into pieces. Set aside. 3. In a pan, fry the onion and the garlic. Add the octopus pieces. Add the fresh cubed tomatoes, tomato

This recipe is tried and tested and approved over and over again by all the family!

Stewed Octopus with Maltese Honey

sent by Annie Debono

paste and Maltese Honey. 4. Transfer all to a large saucepan and add water and potatoes. Water should cover all the ingredients. Continue cooking over medium heat until potatoes are done. 5. A few minutes before potatoes are done, add peas. 6. Serve with fresh Maltese bread lightly toasted.

Maltese Honey Fruit Cake

8 oz Margarine 8 oz Maltese Honey 3 Eggs 12 oz Self Raising Flour 2 tsp cinnamon 8 oz mixed fruit 6 oz Glace Cherries

Ingredients

1. Cream margarine and honey. 2. Add eggs with a little flour and beat well. 3. Fold in rest of flour and cinnamon. 4. Add fruit. 5. Put in greased 8" cake tin and cook about 2 hours in medium oven, or until skewer comes out clean. 6. Decorate with various dried fruit and nuts.

sent by Norman E. Grech

Desserts

1 cups walnut pieces 1 cup all-purpose flour 1 tps. baking powder tps. salt 12 tbps. unsalted butter, at room temperature cup Maltese Honey cup sugar 3 large eggs 1 tps. grated orange zest tps. pure vanilla extract 10 walnut halves and 2 tbps Maltese Honey for garnish

Ingredients (8-10 servings)

Maltese Honey Walnut Cake

1. Preheat the oven to 350F (175oC). Butter and flour a 9"cake pan. 2. Spread the walnuts on a sheet pan and toast in the preheated oven for 6 minutes. Cool and rub the nuts in a towel to remove the loose skins. 3. Grind the walnuts in a food processor with cup of the flour until very fine. In a medium bowl, combine the ground nuts, remaining flour, baking powder, and salt. Reserve. 4. In a standing mixer with a paddle attachment or with an electric hand mixer, beat the butter with the honey and sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. 5. In a small bowl, beat the eggs lightly with the orange zest and vanilla. Add it in thirds to the butter mixture. Beat well to incorporate after each addition. Scrape down the sides of the bowl. Add the dry ingredients and mix until fully incorporated.

sent by Astrid Vella

6. Spread the batter evenly in the prepared cake pan. Bake in the preheated oven for 35 to 40 minutes, until a toothpick inserted into the centre comes out clean. 7. While the cake is baking, toast the ten walnut halves on a sheet pan for 8 minutes. While they are still warm rub the nuts in a towel to remove the excess skin and place them in a small bowl. Add the 2 tablespoons of Maltese Honey and stir until the walnuts are coated. Reserve the walnut halves at room temperature to garnish the cake when it is finished.

8. Cool the cake in the pan for 5 minutes and then turn out onto a cake rack to cool. Garnish the edge of the cake with the walnut halves.

Maltese Honey Muffins

cup Maltese Honey cup Orange juice cup Butter, melted 2 eggs, beaten 1 tps. vanilla 2 cups flour cup sugar 2 tps. baking powder 1 tps. baking soda tps. salt

Ingredients (12 muffins)

1. Combine honey, orange juice, butter, eggs and vanilla. Mix well 2. Combine flour, sugar, baking powder, baking soda and salt in mixing bowl. 3. Stir liquid mixture into dry ingredients until well blended. 4. Pour into greased and floured muffin cups and fill full. 5. Bake at 375F for 15 to 20 minutes or until golden.

sent by Paula Spiteri

For the filling: 300g ricotta, mashed 1 carton yogurt (vanilla or banana) 300g pureed pumpkin (boil pumpkin in water for 20 minutes or until soft and then mash) 3 eggs 1 tps. cinnamon 75g sugar 50g chopped walnuts 2 tbps. wholemeal flour 1 tps. vanilla essence Maltese Honey

Ingredients

Pumpkin and Walnut Cheesecake

For the base: 350g muesli with dried fruit 4 apples, stewed and pureed tps. cinnamon 50g chopped walnuts 50ml light evaporated milk bottomed 24cm diameter tin. Press the mixture to form a base and refrigerate to set. Pre-heat the oven to 180C. 5. Making the filling: Beat well the ricotta, add the yogurt, pumpkin puree, eggs, sugar and cinnamon. 6. Add the flour, walnuts and vanilla. Beat together until well combined 7. Pour onto the base and cook in a hot oven for 45 minutes until set. 8. Refrigerate for 4 hours. Serve with a drizzle honey and chopped walnuts. 9. Yogurt topping with chopped walnuts can be used to decorate the top.

sent by Natalie Debono

1. Making the base: stew the apples in cinnamon and some water. 2. Cool and puree. Add chopped walnuts and fruit muesli. Mix well. 3. Heat the milk in a saucepan and add the muesli mixture. Bind well. 4. Place the mixture in a round loose

1 cups ground almonds 1 cups grated carrots cup Maltese Honey cup raisins cup walnuts 1 teaspoon baking soda cup butter 2 eggs 1 teaspoon cinnamon Pinch of salt 1 teaspoon vanilla

Ingredients

sent by Jackie and Christian Ripard 1. Blend honey, eggs and softened butter. 2. Blend in ground almonds, soda, salt, cinnamon and vanilla. 3. Add the carrots, raisin and nuts 4. Bake at 350F or 180oC for 45 60 minutes. 5. This cake has a tendency to overflow so use a 1 litre loaf pan and line with greased waxed paper ... or better and easier use a baking spray.

Carrot and Almond cake

sent by Heather Brown Ingredients 85g butter or margarine 85g sugar 2 beaten eggs 113g Maltese Honey 227g self-raising flour

Carrot Cake

1. Grease a 178mm/7" tin. 2. Cream the butter and sugar. Beat in eggs. Add honey. Mix well. 3. Fold in the flour. Put the mixture in the tin and bake for 1 hour at 180oC / 350F/gas mark 4.

160g plain flour tsp. baking powder tsp. bicarbonate of soda 1 tsp. ground cinnamon tsp. ground cloves 1 large free-range egg 1 free-range egg yolk 200g sunflower oil 270g caster sugar 50g walnuts, chopped 50g desiccated coconut 135g carrot, roughly grated 2 free-range egg whites A pinch of salt

Ingredients (6-8 servings)

For the icing: 175g cream cheese, at room temperature 70g unsalted butter 35g icing sugar 25g Maltese Honey 30g walnuts, chopped and lightly toasted

der, bicarbonate of soda and spices. 4. Whisk the whole egg with the yolk. 5. Put the sunflower oil and caster sugar in the bowl of an electric mixer fitted with the beater attachment and beat for about a minute on a medium speed. On a low speed, slowly add the beaten egg. 6. Mix in the walnuts, coconut and 1. Preheat the oven to 170C/Gas 3. carrot and then the sifted dry ingre2. Grease a 20cm tin and line the base dients. Dont over mix. and sides with baking parchment. 7. Transfer the mixture to a large 3. Sift together the flour, baking pow- bowl.

sent by Myriam Vella

Carrot Cake

7. Wash and dry the mixer bowl, making sure it is totally clean, then put the egg whites and salt in it and whisk on a high speed until firm peaks form. Gently fold the egg whites into the carrot mixture in 3 additions, being careful not to over mix. Streaks of white in the mixture are okay. 9. Pour the cake mixture into the prepared tin and bake for approximately 1 hour; it could take longer. A skewer inserted in the centre should come out dry. 10. If the cake starts getting dark before the centre is cooked through, cover it with foil. Let the cake cool

completely and then remove from the tin. 11. To make the icing, beat the cream cheese in a mixer until light and smooth. Remove from the mixer. Beat the butter, icing sugar and Maltese Honey in the mixer until light and airy. Fold together the cheese and butter mixes. Spread waves of icing on top of the cake and sprinkle with the nuts.

KWAREIMAL (Traditional sweet for lent) I

200g. ground almonds 200g. plain flour 175g. sugar Grated rind of a lemon Grated rind of an orange 2 tablespoons cocoa 1 teaspoon orange blossom water 1/2 teaspoon ground cinnamon Maltese Honey Some chopped almonds for topping Rice paper

Ingredients

1. Mix ground almonds, flour, sugar, cocoa, cinnamon and the citrus peel. 2. Add the orange blossom water and some water until the mixture resembles pastry. Leave it to stand for about 1 hour. Pre-heat oven to Gas 6. 3. Place rice paper on the baking tray. Divide the mixture in 8 and form each piece in a rectangular shape 4. Bake for about 25 minutes. Remove from oven immediately or else they become really hard. 5. While still warm, cover with honey and top with chopped almonds..

sent by Geraldine Portelli

For the pastry: 500g flour 00 125g caster sugar 125g butter 2 eggs or 4 yolks 1 tsp vanilla essence Juice of 1 orange

Ingredients

Sweet Ravioli with Ricotta, Maltese Honey and Cinnamon

Making the pastry:

For the filling: 350g ricotta cheese 50g caster sugar Zest 1 orange 250g Maltese Honey 1 tsp cinnamon

Put everything into a food processor and pulse together. Remove, and knead lightly to form dough. Leave to rest for an hour before using. 1. Mix together the ricotta, sugar and orange zest lightly in a bowl. Use this mixture to fill the sweet ravioli. 2. When ready, fry in hot oil for 2-3
Making the filling:

minutes, or golden brown. 3. Put the ravioli onto kitchen towel to remove the excess oil, while you warm the honey in a sauce pan. When the honey is warmed up, put in the ravioli and coat in honey. 4. Remove immediately and put in a sieve to remove the excess honey. Serve hot or cold, sprinkled with cinnamon.

sent by Shirley Vella

448 g filo pastry 455 g chopped nuts 225 g butter 2 g ground cinnamon 235 ml water 200 g white sugar 5 ml vanilla extract 120 ml Maltese Honey

Ingredients (18 pieces)

Traditional Honey Baklava

1. Preheat oven to 350oF(175oC). Butter a 9x13" pan. 2. Chop nuts and toss with cinnamon. Set aside. Unroll the filo pastry. Cut whole stack in half to fit pan. Cover filo pastry with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.

3. Use a sharp knife to cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows to make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp. 4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. 5. Remove baklava from oven and spoon sauce over it. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if wrapped up.

sent by Christine Cutajar

For the pastry: 3 cups of self rising flour 3 cups of warm water 30g yeast 1 tsp sugar 1 tsp salt 1 tsp orange grind 1 litre olive oil (to fry) For the topping: 1 cup sugar 1 cup water 1 cup Maltese Honey 1 orange peel Cinnamon stick

Ingredients

Loukoumades - Traditional Honey Balls

1. In a large bowl, dissolve yeast in 1 cup warm water. Add 3 spoonfuls of the flour and mix. Let it rest for about 20 minutes or more until it has risen. 2. In another bowl add the 2 remaining cups of water, flour, salt. Incorporate the yeast mixture. Mix well until a uniform mix is obtained. 3. In a deep frying pan or saucepan, heat olive oil well on high heat. Using a spoon, drop balls of dough into the hot oil (to prevent the dough from sticking onto the spoon, you may

dampen the spoon each time before spooning the dough). 4. Continue dropping the dough balls and turning them for an even cooking while removing the golden cooked ones. Take care to always have some dough balls in the hot oil to prevent it from over burning. 5. Serve in a platter topped with abundant honey, cinnamon and nuts.

sent by Robert Sevcik

1 cups mixed ground toasted almonds, ground coconut, sesame seeds, chocolate shavings etc. 4 not-too ripe bananas, peeled cup Maltese Honey 8 ice-lolly wooden sticks

Ingredients (serves 8)

1. Spread mixed ground nuts, coconut, etc. on a plate. 2. Cut bananas in half crosswise. 3. Insert a wooden lolly-stick into each cut end. 4. Hold each banana half over a plate or waxed paper and spoon about 1 tbsp honey over, rotating and smoothing honey with back of spoon to coat all sides. 5. Roll banana in the ground mixture until coated on all sides, pressing with fingertips to help topping stick.

sent by Shirley and Nikki-Lee Cauchi

Banana Lolly-Pops

6. Place on a waxed paper and repeat with remaining bananas, honey and topping. 7. Serve at once.

190g rolled oats 90g shredded coconut 100g sliced almonds 30g raw sunflower seeds 30g raw pumpkin seeds 85g chocolate chips 60g dried cranberries or cherries tsp. salt 1 tsp. ground cinnamon 4 tbsp. or 57g unsalted butter, cut into pieces 55 grams Demerara or light brown sugar 160 ml Maltese Honey

Ingredients (for 12 bars)

1. Preheat oven to 350oF (177 oC) and place the rack in the centre of the oven. Butter and line with parchment paper a 23 x 33 cm baking pan. 2. Mix oats, coconut and almonds. Transfer to a baking sheet and bake for 12-15 minutes, until golden, stirring occasionally. 3. Remove from oven. Transfer the mixture to a bowl and stir in sunflower and pumpkin seeds, chocolate (they will melt), cranberries, salt and cinnamon. 4. Melt the butter, brown sugar, honey, and vanilla in a saucepan, over medium

heat. Once the mixture boils, reduce heat and simmer for some minutes. 5. Remove the saucepan from the heat and mix in the oat mixture. Stir the granola, until all the dry ingredients are coated with the butter mixture. 6. Pour the granola into the pan. With damp hands, press the granola evenly. 7. Bake for 18-22 minutes, until it sets. 8. Remove from the oven and let cool for about 2 hours before cutting into bars. (The bars will be soft when they are
removed from the oven but will firm up once cooled.) Can be stored at room temperature for several days.

sent by Melita Sapiano

Granola Bars

Drinks

Sbiten is a traditional Russian honey-based beverage consumed during the long winter
months. It was first recorded in 1128. Sbitenshchik (sbiten vendors) would sell the drink in the streets where it transcended all class barriers, making it the most popular Russian

sent by Myriam Vella

Sbiten

winter drink until tea made a splash in the 1800s. It can also be chilled for the summer!

1 litre water 150g jam (apricot or raspberry are most traditional but choose any) 50g Maltese Honey 1 pinch ground cinnamon, ginger and nutmeg 10 whole cloves

Ingredients (makes 4 servings)

1. Bring water to boil, then add honey and jam. 2. Dissolve jam and honey in water. 3. After 5 minutes add spices and cook for a further 5 minutes. 4. Strain and serve hot. 5.Can be stored in the fridge and reheated. You can also add a few cardamom pods and a dried chilli.

 cup Maltese Honey unsweetened cocoa cup water 1 tsp vanilla extract 3 cups hot low-fat milk Chocolate syrup may be prepared in advance and stored, covered, at room temperature for up to 2 weeks.

Ingredients

Honey Hot Chocolate

1. In a small saucepan, mix well honey, cocoa powder and water. 2. Cook over low heat 5 minutes or until mixture is slightly thickened. 3. Remove from heat; stir in vanilla. Set aside until ready to serve. 4. To serve, stir chocolate mixture into hot milk. For single serving of hot chocolate, stir cup chocolate syrup into hot milk.

sent by Stephen Bonnii

Suggestions

1. Prepare syrup as directed. 2. Stir in 3 cups cold milk, mix well. 3. Pour into ice cube trays, cover with plastic wrap. 4. Freeze at lease 6 hours or up to 1 week. 5. Place frozen chocolate cubes in a food processor, process until mixture is smooth. 6. Serve in chilled glasses with spoons.

Honey COLD Chocolate

Other uses

A honey face pack is simple to make, but effective in softening your skin, giving it a
younger and silky smooth look. Apart from being a part of some wonderful cleansing masks, honey is also used to slow down the aging process.

Honey Face Packs

Mix 1 tablespoon of honey with 1 teaspoon of olive oil. Add 1 egg yolk and mix well, until creamy. Apply the mask on your face and leave on for 20 minutes. Thereafter, rinse with warm water and splash cold water in the end.

Olive oil and Honey

Soak 5 rose petals in water and crush them well. Mix with 2-tablespoon rose water and 1 tablespoon each of yoghurt and honey. Apply on your face, let it dry and then wash off with water. This mask is good for both oily and dry skin.

Rose and Yoghurt

Combine one tablespoon of honey with 2 tablespoons of finely ground almonds and teaspoon of lemon juice. Apply on your face and gently rub using fingertips. Rinse off with warm water after 20 minutes. Mix a cup of honey, teaspoon olive oil, 1 cup uncooked oatmeal and cup avocado together. Apply on your face and neck. Leave it for 10 minutes and rinse thereafter.

Almond and Lemon

Place a spoonful of oatmeal in a blender and grind it to a powder. Mix the oatmeal with 2 tablespoons of honey. Apply the mixture on your face and let it dry for 20 minutes. Wash off with water. Mash a banana and mix with one teaspoon of honey. Add one teaspoon of plain yoghurt and combine well. Apply on face and allow it to dry. Wash off with water.

Honey Oatmeal

Mix two tablespoons of honey with one teaspoon of milk. Smooth it on your face and leave for about 10 minutes. Wash off with water. Clean your face with a warm cloth and smear honey on your face. Leave it for 15 to 30 minutes. Rinse off with warm water and use cold water as a last rinse. Use once a week.

Milk and Honey

Mix 2 parts of milk, 1 part fullers earth clay, 1 teaspoon honey and few drops of essential oil. Apply on your face and rinse off after drying. Mix half avocado or 2 teaspoon avocado oil with cup honey. Apply on your face and wash it after it dries.

Earth Clay

Simply Honey

Avocado Honey

Honey and Avocado

Banana and Yoghurt

Some tried out and some lifted, some edible and some potions ... You are sure to nd gorgeous recipes in this honey sweet booklet revering this syrup of the gods. We are happy to present this memento of the April 2011 Gathering titled Bee Informed Honey! is booklet is a beautiful collaboration with buzzy Simone Cutajar of Greenhouse and all the participants of the event. Let us share and strive to raise a collective green consciousness.
Best buzz! Natalie Debono (Green Drinks)