Honey candies, halva, marshmallows. Honey candies, halva, pastila Dish of honey and dough

“These are some wrong bees, they make the wrong honey,” Winnie the Pooh used to say. Which honey is right and which is not?

Of course, there are no wrong bees. It is not for nothing that a hardworking person is compared with them. After all, to get a teaspoon of honey, two hundred bees must work all day, collecting nectar from thousands of flowers. Well, in order to store a kilogram, an army of thousands of bees will go to collect nectar, which will have to fly around millions of honey plants.

The right honey is different for everyone. For example, Bashkir honey is known in Russia and abroad. The Republic of Bashkortostan has preserved pristine nature with linden forests and diverse meadow vegetation. And beekeepers here have the opportunity to collect really high quality honey.

The most valued is the so-called monofloral honey, that is, from one type of plant. But getting one for a beekeeper is a problem: it is necessary that only one plant grows in the area where he places the hives, and there is no trace of others. And this, of course, rarely happens. The name of honey is given depending on which plant pollen predominates in it. Any natural honey - be it linden, orange, fireweed, acacia - is healthy. Another thing is that now they often try to deceive the buyer and sell him a product that is made from sugar and water. It's easy to spot a fake. You need to scoop up the honey with a spoon and let it drain: if the stream is not interrupted, then you have natural honey, if it drips, it’s artificial.

In Rus' they did not know any other sweetness except honey. It was used to sweeten porridge and tea, and was added when kneading gingerbread dough. All strong alcoholic drinks before the advent of sugar and vodka were also made from honey. By the way, mead was invented only a few centuries ago. In Ancient Rus', they preferred more unusual drinks, for example, set honey: a mixture of honey and berry juice was aged in tarred barrels for 15 to 40 years.

Nowadays honey is added to sweets and sauces. It can be used to glaze vegetables and fruits, as well as poultry.

For 6 persons: honey - 2 tbsp. l., eggs - 2 pcs., softened butter - 100 g, sugar - 300 g, baking powder - 1 tsp, flour - 400 g, sour cream - 2 cups, vanillin - 2 tsp.

Beat butter with sugar (100 g) and honey. Beat in the eggs. Add flour and baking powder and knead the dough. Divide it into 6 equal parts. Use a plate as a pattern. Roll each part of the dough into a layer, the size of which will be slightly larger than the diameter of the plate. Bake the cakes until golden brown at 200°C (about 5-6 minutes per cake). Trim around the plate. Beat sour cream with sugar (200 g), brush each cake with cream. Grind the scraps into crumbs and sprinkle over the cake.

Calorie content per serving 693 kcal

Cooking time from 70 minutes

8 points

For 4 persons: honey - 5 tbsp. l., pork steaks - 4 pcs., soy sauce - 1 tbsp. l., ginger root - 3 cm, rice wine (or dry sherry) - 100 ml, peanut oil - 2 tbsp. l., green onion - several feathers, ground black pepper

Lightly pound the pork steaks. Peel and grate the ginger. Mix ginger, honey, wine, soy sauce. Place the pork steaks in the prepared marinade, stir and leave for 30 minutes. Heat the peanut oil in a frying pan. Fry the pork in it for 5-7 minutes on each side. Pour the marinade containing the pork onto the meat. Cook for another 2-3 minutes. Season the dish with black pepper and sprinkle with chopped green onions.

Calorie content per serving 535 kcal

Cooking time from 80 minutes

Difficulty level on a 10-point scale 6 points

For 4 persons: honey (liquid) - 4 tbsp. l., chicken drumsticks - 12 pcs., mustard - 4 tbsp. l., lemons - 1 pc., ground sweet paprika - 1 tsp., vegetable oil (or melted butter) - 4 tbsp. l., salt

Squeeze juice from half a lemon. Beat mustard, honey, lemon juice, paprika and butter with a fork until smooth. Place the chicken drumsticks in the bowl with the marinade and toss to coat each one. Leave for 30 minutes. Place the legs in a refractory dish and place in an oven preheated to 200°C. Bake until done (about 35-45 minutes). While cooking, brush the drumsticks several times with the remaining marinade using a pastry brush. The dish can be served with fresh vegetables or with rice soaked in marinade.

Calorie content per serving 602 kcal

Cooking time from 90 minutes

Difficulty level on a 10-point scale 6 points

For 10 persons: honey - 120 g, sugar - 300 g, butter - 140 g, 33% cream (or full-fat sour cream) - 250 g

Mix honey and sugar in a saucepan and place over medium heat. Bring to a boil and cook until amber in color, 7-10 minutes.

Add butter at room temperature (120 g) in parts. Pour in hot cream. Check for readiness: drop the mixture onto a cold surface, let it harden and taste. Line a baking sheet or tray with parchment and grease with remaining oil. Pour the prepared mixture and let cool slightly. Cut the still soft toffee into squares. Allow to cool completely.

Calorie content per serving 570 kcal

Cooking time from 90 minutes

Difficulty level on a 10-point scale 7 points

For 4 persons: honey - 1 tbsp. l., avocado - 1 pc., cherry tomatoes - 400 g, cucumbers - 1 pc., mozzarella - 100 g, bacon - 3 thin strips, mustard - 1 tbsp. l., apple cider vinegar (or white wine) - 1 tbsp. l., red onion - 1 pc., olive oil - 5 tbsp. l., salt

Fry the bacon in a dry frying pan for 5 minutes. Remove, let cool and cut. Place bacon, mustard, honey, chopped onion into a jar, add oil and vinegar, and add salt. Cover with a lid and shake. Remove the pit from the avocado and peel off the skin. Chop the avocado pulp, cucumber, cherry tomatoes and mozzarella. Place chopped vegetables and cheese in a salad bowl. Mix with dressing.

Calorie content per serving 203 kcal

Cooking time from 20 minutes

Difficulty level on a 10-point scale 4 points

For 6 persons: honey - 120 g, sugar - 300 g, roasted unsalted peanuts - 550 g, baking soda - 2/3 tsp, butter - 30 g, salt

Mix sugar, honey, salt and water (180 ml). Put on fire and cook for 10 minutes. Drop the syrup into a container of water. If it hardens into a soft ball, it’s ready. During cooking, brush the sides of the pan with a pastry brush dipped in water to prevent crystallization of the syrup. Add nuts. Remove from heat, add soda. The mixture should foam. Cover the form with parchment and grease with oil. Lay out the mass. Let cool.

Calorie content per serving 490 kcal

Cooking time from 60 minutes

Difficulty level on a 10-point scale 8 points

For 6 persons: honey - 2 tsp, tomatoes - 1 kg, chicken broth - 1 l, red onion - 1 pc, lemons - 1 pc, ginger - 3 cm, paprika - 1 tsp, olive oil - 50 ml , caraway seeds, cinnamon, parsley, cilantro, salt, ground black pepper

Squeeze juice from lemon. Fry chopped onion in oil with grated ginger, cinnamon, cumin. Chop the tomatoes and add them to the onion. Add broth, honey, chopped parsley and cilantro, paprika, salt and pepper, bring to a boil, reduce heat and simmer for 4 minutes, stirring. Remove and cool slightly. Pour lemon juice into the soup, stir and pour into bowls. You can decorate with mint leaves.

Calorie content per serving 213 kcal

Cooking time from 40 minutes

Difficulty level on a 10-point scale 5 points

For 6 persons: honey - 150 g, chicken wings - 1.5 kg, starch - 1 tbsp. l., soy sauce - 250 ml, dry white wine - 80 ml, garlic - 3 cloves, ginger root - 3 cm

For the sauce, in a deep bowl, mix soy sauce, wine, honey, starch, grated garlic and ginger.

Cut the wings into phalanges and place in a single layer in a baking dish lined with foil. Pour the prepared sauce on top. Place in an oven preheated to 190°C and bake for 1 hour 15 minutes, turning the wings every 25 minutes. Remove the pan from the oven and let stand for 10 minutes at room temperature until the sauce thickens completely.

Calorie content per serving 597 kcal

Cooking time from 120 minutes

Difficulty level on a 10-point scale 5 points

For 6 persons: honey - 200 g, wheat flour - 450 g, eggs - 4 pcs., sugar - 4 tbsp. l., lemon zest - 1 tbsp. l., vegetable oil, salt

Mix flour with zest, salt and sugar (1 tbsp), pour onto the table. Make a well and beat in the eggs. Knead the dough. Divide into parts. Twist a rope 1.5 cm thick from each. Cut the ropes into pieces. Heat oil in a saucepan. Fry the dough pieces until golden brown. Transfer the finished balls to napkins. For the syrup, place honey and sugar (3 tbsp) in a saucepan and put on fire until the sugar dissolves. Place the balls in the syrup and stir.

Calorie content per serving 414 kcal

Cooking time from 60 minutes

Difficulty level on a 10-point scale 5 points

For 8 persons: honey (liquid) - 150 g, wheat flour - 320 g, yeast (live) - 10 g, milk - 60 ml, eggs - 2 pcs., melted butter, walnuts - 250 g, sugar - 200 g

Dissolve yeast in warm milk, add flour. After 2 hours, add the egg and melted butter. Knead the dough and leave for an hour. Divide into 7 parts, roll out.

For the filling, fry the nuts, chop, add sugar. Place the first layer on a greased baking sheet. Brush with melted butter. On top is part of the filling. Then another layer of dough and filling. Same with all layers. Leave for 30 minutes. Separate the yolk from the white. Brush with yolk, cut into diamonds, decorate with nuts. Bake for 30 minutes at 200°C. Add honey to water (50 ml), put on fire, bring to a boil. 10 minutes before readiness, pour the hot mixture over the incision sites.

Calorie content per serving 686 kcal

Cooking time from 240 minutes

Difficulty level on a 10-point scale 10 points

Photo: Fotolia/All Over Press, Legion Media

Delicious, mega-delicate, light and easy to make homemade honey cake. The cake recipe is so simple that even the most inexperienced cook can handle it. The main rule for preparing chiffon honey cake is strict adherence to all recommendations and

chapter: Honey cakes

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chapter: Honey cookies

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chapter: Honey cakes

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chapter: BBQ (grill)

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chapter: Candies

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chapter: Candies

There are a lot of recipes for oriental sweets! Halva is the most common and loved by many. It is prepared from various nuts and seeds. Halwa made from carrots and semolina is common in India. Additionally, poppy seeds, raisins, and pistachios are added to this dessert. There is p

chapter: Halva

Traditionally, at Christmas, the Slavs prepared 12 dishes for the festive table according to the number of Apostles. The main dish was kutia (sochivo). Uzvar, a compote made from dried fruits, was made from drinks. For sochik, wheat grains are used, to which all sorts of

chapter: Kutya (kolivo)

No matter how much you say “halva”, it will not be sweeter in your mouth. Therefore, try to prepare homemade halva, which contains only healthy ingredients. And there is a short list of those in the halva recipe: oatmeal, natural honey and sunflower oil, not deodorized

chapter: Halva

Christmas cookies are a delicious, mouth-watering delicacy that is most often prepared on New Year's Eve and Christmas. Fragrant, satisfying and rosy cookies will be an excellent treat for tea, an unusual Christmas tree decoration, or just a pleasant gift made

chapter: Honey cookies

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chapter: Honey desserts

To prepare pork with honey and sumac, choose an oblong piece of moderately fatty pork weighing about 1 kg. The shoulder part, or a piece of ham or neck, is ideal. Sumac will give the meat a pleasant, slightly sour taste, and when mixed with honey,

chapter: Pork recipes

A watermelon smoothie recipe can be considered both a dessert and a drink. This pleasant delicacy is very easy to prepare and will be a pleasant reminder of the generous summer. Mint and lemon will add aroma and taste to your watermelon smoothie. If desired, you can sweeten with

chapter: Fruit cocktails (smoothies)

For a healthy, healing dessert - lemons with honey - choose liquid honey that has not had time to crystallize. Then it will be easier to mix it with chopped lemon. The candied honey will first have to be kept in a water bath, and this, as is known, reduces the

chapter: Other desserts

Turkey with cranberry sauce is a delicious and quite popular dish that is often prepared during the winter holidays. The ease of preparation and incredible taste have made this dish one of our favorites among the many holiday treats. Intact

chapter: Turkey dishes

Watermelon and peach smoothie recipe for lovers of healthy desserts. It is very easy to prepare, but there is one trick: pieces of peach and watermelon pulp must be slightly frozen and only then crushed in a blender. Don’t be lazy to add l juice to the fruit

chapter: Fruit cocktails (smoothies)

Even a completely inexperienced cook can prepare whipped cream. Honey-berry cream is perfect for pancakes or pancakes, and you can also serve it on the table as an independent dessert. Linden, buckwheat, and acacia honey are suitable. thick honey

chapter: Other desserts

The recipe is healthy and at the same time one of the most delicious delicacies. Nuts with honey are easy to make at home. A few whispers of fragrant ginger will give this healthy dessert an unusual taste. Jars with lids of 150-200 ml are suitable for storage, for example, from children's bottles.

chapter: Nut desserts

The recipe for duck with mustard marinade with honey and milk will ensure that when finished, the baked duck will not only be soft and aromatic, but also with a crispy golden brown crust. A nice bonus - the duck is baked simultaneously with a side dish, potatoes and

Russian cuisine, like any national cuisine, makes full use of the gifts of nature. One of these gifts is honey. The benefits of honey have been known since time immemorial. And it’s not in vain that when we catch a cold, we first of all think about honey - its ability to expel illness from the body is worthy of all praise. The natural potential of honey is so powerful that it can even cause allergies!

But honey is famous not only for its benefits. Honey is a natural dessert, the sweet taste of which is reflected in folk proverbs and sayings about a wonderful life and pure love. As a sweetness for tea, you can, of course, add tablespoons of honey, but such a luxury quickly becomes boring. That is why in the recipes of Russian cuisine there are so many sweet options for preparing dishes from honey: these are the well-known gingerbread cookies, pies, lush women, honey cakes, and the modern Medovik cake... And how many drinks with honey are known in Russian cuisine! Sbiten, warming in the cold, refreshing kvass, low-alcohol mead, which was brewed especially for newlyweds... And meat dishes in a honey glaze? This is amazing! The golden brown crust becomes crispy, honey adds a subtle sweetness, and its aroma mixes with the tantalizing smell of baked meat.

In commemoration of the approaching Honey Savior, our website offers you a variety of options for what dishes to prepare from honey. Most of them, of course, are sweets, but there are many other interesting offers. So, let's begin.

Honey "coffee" (ersatz coffee)

Ingredients:
1 teaspoon dark honey,
1 egg,
2-liter jar of wheat bran.

Preparation:
Beat the egg, add honey and mix well with bran. Fry the resulting mixture until dark brown, cool, grind and brew like regular coffee.

Honey milk drink

Ingredients:
1 egg,
2-3 tbsp. honey,
¾ stack. milk,
a pinch of salt,
a little nutmeg.

Preparation:
Beat the egg with honey, salt and nutmeg, pour in the hot milk and strain.

Eggnog with honey

Ingredients:
2 yolks,
3 tbsp. honey,
1 ½ cups milk,
a pinch of salt,
vanilla - to taste.

Preparation:
Beat the yolks with honey, salt and vanilla and pour boiling milk. If raw chicken yolks cause you concern, replace them with quail yolks in a ratio of 1:4.

Honey butter for breakfast

Ingredients:
½ cup honey,
½ cup butter.

Preparation:
Beat the softened butter with a mixer until smooth, add liquid honey and mix the butter and honey at low speed. Then increase the speed and beat until fluffy. Place in a butter dish and refrigerate.

Honey mousse

Ingredients:
1 stack honey,
5 yolks,
1 stack 35% cream.

Preparation:
Grind the yolks, gradually adding honey to them. Place the resulting homogeneous mass over low heat, bring until thickened, stirring continuously, and remove from the stove. Cool. Whip the cream into a thick foam, add to the honey mass and mix well. Pour into bowls and cool in the refrigerator.

Carrot salad with honey

Ingredients:
3 carrots,
½ cup crushed walnuts,
1-2 tbsp. honey,
lemon juice, salt - to taste.

Preparation:
Grate the carrots on a fine grater, add salt and sprinkle with lemon juice. Add nuts, liquid honey, stir and decorate to taste. Walnuts can be replaced with any others.

Fruit salad with honey

Ingredients:
2 oranges,
2 bananas
1 medium-sized melon,
2-3 tbsp. honey,
2 tbsp. lemon juice,
2-3 tbsp. crushed nuts.

Preparation:
Cut oranges and bananas into slices, melon into cubes. Place on a flat plate in circles. Mix honey and lemon juice, pour over fruit and sprinkle with nuts.

Honey jelly

Ingredients:
6 ½ cups water,
300 g honey,
¼ cup lemon juice,
⅓ stack. Sahara,
3 tbsp. starch.

Preparation:
Dilute half the required amount of honey in hot water, add sugar and bring to a boil. Dilute the starch with cold water, brew boiling syrup, stirring, remove from heat and add the remaining honey and lemon juice. Mix well and cool.

Honey glazed chicken breasts

Ingredients:
2 large chicken breasts with skin on
2-3 tbsp. honey,
1 onion,
2 tbsp. butter,
2 tbsp. ground almonds,
1 slice of white bread,
1 tbsp. seedless raisins
salt, ground black pepper, ground cinnamon - to taste.

Preparation:
Chop the onion, place in a frying pan with oil and simmer until transparent. Add cinnamon, almonds, bread crumbs and raisins, salt and pepper. Melt honey until liquid. Rinse and dry the chicken breasts, lift the skin and spread the onion and spice stuffing thickly between the skin and the meat. Press the skins firmly, shape the breasts into a compact shape and place in a rimmed pan. Brush the chicken with honey, pour 2-3 tbsp. water and place in the oven preheated to 180°C. Check readiness with a knitting needle: if clear juice comes out when piercing the thickest part, the dish is ready.

Duck in honey

Ingredients:
1 medium duck (approximately 2.5 kg in weight),
100 g honey,
1 tsp salt,
½ tsp. ground red pepper,
4 tbsp. orange liqueur,
1.5 tsp. mustard,
½ lemon
1 onion,
lemon juice.

Preparation:
Prepare the duck: rinse the carcass thoroughly, pat dry and prick the skin with a fork. Let dry for several hours in a cool place. Mix lemon juice, salt and red pepper, rub the duck with this mixture and place in a hot oven for 15 minutes to render the fat. Meanwhile, combine honey, liqueur and mustard, brush the duck with the resulting marinade, cover with thin slices of lemon and continue baking in the oven for 20-30 minutes, basting with honey marinade from time to time. Check readiness with a knitting needle.

Pork chops in honey-tomato marinade

Ingredients:
6 chops,
15 g ketchup or tomato paste,
6 tbsp. honey,
1 large lemon
salt pepper.

Preparation:
Prepare the meat by beating it not too thin with a hammer. Salt and pepper. Combine ketchup and liquid honey, pour chops on a baking sheet and place lemon slices on each. Place the pan in the oven at medium heat for 1 hour.

Honey pancakes

Ingredients:
500 g semolina,
250 g honey,
5 eggs
200 g butter,
1 liter of water.

Preparation:
Boil water with honey and butter and add semolina in a thin stream. Mix well, simmer for 5 minutes over low heat and remove from heat. Beat the eggs into the porridge that has cooled to the temperature of fresh milk, beat the mixture with a mixer and bake the pancakes as usual. Serve with jam, sour cream or butter.

Halva with honey

Ingredients:
600 g peanuts,
400 g honey.

Preparation:
Roast the peanuts and peel off the skins. Boil honey, add peanuts to it and mix well. Place in pan and cool.

Nut nougat with honey

Ingredients:
2 stacks walnuts (crushed),
5 proteins,
1 stack Sahara,
½ cup honey,
½ cup water,
1 tbsp. powdered sugar.

Preparation:
Mix sugar, water and honey and cook over low heat, skimming foam and sugar crystals from the sides of the bowl using a damp cloth. Boil the syrup until a drop of it, dropped into cold water, hardens like caramel. Whip the whites with powdered sugar into a thick foam and carefully fold into the honey mixture, stirring constantly. Cook for about 10 minutes, stirring, then add nuts, vanilla to taste and mix well. Place on a baking sheet covered with parchment in a layer 1.5-2 cm thick. Cool, cut into pieces.

Oatmeal cookies “real”

Ingredients:
1 stack honey,
2 cups sugar,
1.5 stack. butter,
12 tbsp. milk,
1 stack raisins,
4 eggs,
a pinch of salt,
oatmeal or oatmeal - how much dough will take.

Preparation:
Combine all ingredients and mix well. Add oatmeal and knead the dough until it sticks to your hands. Roll out not too thin, cut out circles and bake in the oven over medium heat.

Cake "Bee"

Ingredients:
6 tbsp. honey,
6 eggs
1 stack Sahara,
1 tsp baking powder,
2-3 stacks. flour.
Cream:
500 g fat sour cream,
1 stack honey.

Preparation:
Separate the whites from the yolks. Grind the yolks with sugar until white. Melt honey with baking powder and heat until brown, cool slightly and combine with yolks. Stir, add flour and knead into a not too stiff dough. Beat the egg whites into a stiff foam with a pinch of salt, add them to the dough and mix. Pour the dough into a greased pan in a 1 cm thick layer and bake the cake at 150°C for 10 minutes. Bake 3-4 cakes in this manner. Cool. Meanwhile, whisk the sour cream and honey until the grains disappear completely. Layer the cakes with the resulting cream, decorate and leave to soak overnight in the refrigerator.

Honey cookies

Ingredients:
500 g flour,
300 g honey,
200 g sugar,
1 egg,
160 g margarine or butter,
½ cup chopped walnuts,
1 tbsp. lemon zest,
2 tsp soda

Preparation:
Sift the flour and mix with soda. Beat the egg with sugar, add lemon zest. Grind the margarine with honey and warm it up a little. Combine the honey and egg mixture and gradually stir in the flour. Knead the dough, roll into a ball, cover with a damp cloth and put in the refrigerator for 3-4 hours. Then roll out into a layer 1.5-2 cm thick on a table sprinkled with nuts and cut out the figures. Place on a floured baking sheet, nuts side up. Place in the oven preheated to 180-200°C.

Honey woman

Ingredients:
1 kg flour,
550 g honey,
70 g pressed yeast,
1 stack cream,
10 yolks,
1 ¼ cups. Sahara,
400 g butter,
½ tsp. salt.

Preparation:
Boil honey, skim off the resulting foam and combine with cream. Add a little flour and knead the dough as thick as sour cream. Cool to 35°C and add the yeast. When the dough has risen, add warm melted butter, white yolks mashed with sugar, salt and flour. Knead the dough, place it in molds, greased with oil and sprinkled with flour or breadcrumbs, filling them halfway. Let it sit and bake at 180°C until done.

Honey gingerbread

Ingredients:
1 stack flour,
100 g honey,
100 g sugar,
50 g butter,
50 ml water,
¼ lemon
a pinch of soda.

Preparation:
Boil syrup from honey, sugar and water, remove the pan from the heat and add ¾ cup. flour. Stir quickly. Cool, add butter, soda mixed with 1 tbsp. flour, lemon zest and remaining flour. Knead the dough until smooth. Roll out into a thick layer and cut out gingerbread cookies of various shapes. Brush with yolk and bake in the oven. Hot gingerbread cookies can be coated with glaze: mix 1 egg white and 2-3 tbsp. powdered sugar, pour the mixture into a bowl, put the gingerbread cookies there and shake until they are covered with white icing.

Honey cake

Ingredients:
2 stacks flour,
½ cup Sahara,
150 g honey,
1 egg,
½ tsp. soda,
50-70 g nuts,
ground cinnamon or cloves - to taste.

Preparation:
Grind the egg with sugar, add honey, cinnamon or cloves (or a mixture of them), soda, mix and add flour. Knead well. Pour the dough into a greased mold, sprinkle with nuts and bake at 170-180°C for 15-20 minutes. This recipe can be adapted to a multicooker: pour the dough into a greased multicooker bowl and set the “Bake” mode for 40 minutes.

Honey gingerbread with rye flour

Ingredients:
2 stacks honey,
2 stacks rye flour,
2 stacks wheat flour,
4 eggs,
1 tsp soda

Preparation:
Combine all ingredients and knead into a homogeneous dough. Place on a baking sheet, let stand for 2 hours and place in the oven preheated to 150-160°C.

Lenten honey gingerbread (with rye flour)

Ingredients:
500 g rye flour,
500 ml honey,
2 tbsp. vodka,
2 tbsp. starch,
1 tbsp. spice mixtures (ground cinnamon, cloves, cardamom, ginger),
vegetable oil.

Preparation:
Boil honey, add flour and stir quickly until the dough turns white. Pour in the vodka, stir until smooth and put the dough in the refrigerator for several hours. Roll out, powder with starch and cut out gingerbread cookies. Place on a greased baking sheet and bake until done in a medium-heat oven.

Of course, not all dishes are made from honey. But on our website you can always find other interesting recipes or try experimenting yourself, because it’s worth replacing some of the sugar in a sweet dish with honey or adding a couple of spoons of honey to a marinade or sauce - and your dishes will sparkle with new shades of taste and aroma.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

The use of honey in cooking and confectionery production is widely known throughout the world. It is recommended to add it to gingerbread cookies, various types of cookies, muffins, and cakes. Made with honey, they not only have a pleasant taste, but also do not become stale or dry out for a long time.

Lollipops, halva, marshmallows, jams, and preserves are made from honey. It is very useful to consume honey with bread, milk, cream, cottage cheese, cereals, and fruits. It is used to prepare various oils (butter, nut). Honey improves the aroma of coffee beans (when roasted), tobacco in the manufacture of high-quality cigars and cigarettes.

Honey alcoholic and non-alcoholic drinks are especially popular: honey wines, beer, kvass, honey vinegar, sbiten, honey-berry juices and fruit drinks.

Since ancient times in Russia, the profession of mead maker has been very respectful. Back in the 17th century, a method for preparing raspberry honey was described: ripe raspberries were placed in a barrel, filled with water and left for one or two days, after which the water was drained and one or two mugs of honey were added to three mugs of water. Then they put in a piece of toasted bread and a small amount of yeast. As soon as the honey began to ferment, the bun was taken out and the drink was left to ferment for another 5 days. For aroma, add a bag of cinnamon, cloves and cardamom.

Kovensky honey

To prepare double honey, add one part of water to one part of honey, and two parts of water to make triple honey. No yeast was added. Honey was prepared by self-fermentation.

Lithuanian honey

For one part of honey, take 2.3 or 2.5 parts of water. During cooking, 150 g of juniper berries and 100 g of lilac color were added to 100 liters of water.

RUSSIAN HONEY

For one part of honey, take 1-1.5 parts of water, mix and bring to a boil, after which they set it for fermentation. Fermented with brewer's yeast.

Chestnut honey

The same amount of water was taken for one part of honey. At the end of cooking, for every 100 liters of liquid, 100 g of hop cones, three vanilla pods, and two large celery roots were placed in a bag. Fermented with brewer's yeast.

HONEY KALUTSKY

Cooked from equal volumes of honey and water. In the middle of cooking, 100 g of hops, 10 g of nutmeg, and 10 g of ginger were added per 100 liters of liquid. Then they kept it for 5-10 years.

Bernardine honey

Two parts of water were added to one part of honey; during cooking, for every 100 liters of the mixture, 50 g of hops, 50 g of violet roots, two drops of rose oil or 50 g of dried rose petals were added.

Honey drink

For every 5 buckets of water, 1 bucket of honey is poured into a tinned copper cauldron; the cauldron is not filled to the top. When the honey has dissolved, simmer it over low heat for an hour without stirring. Remove the foam from the cooled mixture and leave for several hours. When the resulting mixture becomes clear, it is poured into the barrel up to the hole and placed in a warm place without clogging. After 3-4 days the mixture begins to ferment. At this time, it is necessary to constantly ensure that the barrel is always full. After 9-12 days, the barrel is placed on ice, covered with a thin canvas and left for a second fermentation. After six months it is bottled and sealed. You can add spices (cinnamon, cloves, nutmeg, ginger), and for transparency, add gelatin or egg white.

Homemade honey drink

Take 2 kg of raisins, wash them well in cold water and pour them into a two-bucket tinned cauldron. Add half a bucket of water and heat until the raisins soften. Then the water is drained and the raisins are ground. After that, the raisins are put back into the cauldron and filled with the same water, 1.5-2 kg of honey and a bucket of boiled water are added, cooked for 6 hours, stirring occasionally with a wooden stirrer. When the foam stops appearing, remove the cauldron and add 10 egg yolks, beaten into foam. After the mixture has cooled, 17 g of yeast is added to it and left to ferment. When fermentation is over, the drink is filtered, bottled, placed in the cellar, and after 5-6 days the drink is ready for drinking.

One of the popular drinks in the old days was sbiten, for which there were a great variety of preparation methods and recipes. It often replaced tea and coffee.

Simple sbiten

Water was poured into the cauldron, honey was added to taste, 1~2 bay leaves, a few grains of cloves, a little cinnamon and English pepper were added. All this was boiled well. It was boiled in samovars and drunk with lemon, jam, cream, etc. And strong sbiten was used as an intoxicating drink.

Some varieties of it have survived to this day. Take 3-4 teaspoons of honey per glass of water and boil. Spices - cinnamon, ginger, bay leaf, cumin are added to taste and boil for another 5 minutes. Place 1-2 pieces of sugar in a tablespoon and keep on the fire until a brown color appears, mix everything well and serve hot.

Cherry honey

Boil the honey dissolved in water over a fire for 10-15 minutes, skimming off the foam. Then remove from heat, cool slightly, pour into a bottle or small barrel, add cherry juice, spices and yeast and place in a warm place for two days. After this, close the container with the drink and place it in a cold place for fermentation for 2-3 weeks. After this period, the drink is ready for consumption. It should be bottled, corked and stored in a cool place.

For 5 liters of drink take 1.5 liters of cherry juice, 1 kg of natural honey, 5 g of spices (cinnamon, cloves), 100 g of yeast, 2.5 liters of water.

Cranberry honey

Honey dissolved in water is boiled for 10-15 minutes over a fire, skimming off the foam. Then remove from heat and let cool slightly, pour into a bottle or small barrel, add yeast, cranberry juice and spices, close and place in a warm place for fermentation for two days. After this period, place the drink in a cold place and keep there for two weeks. After this, it is ready to eat. It should be bottled and sealed. Store in a cool place. For 5 liters of drink, take 1 liter of cranberry juice, 1 kg of natural honey, 5 g of spices (cinnamon, cloves), 100 g of yeast, 2.5~3 liters of water.

Bird cherry honey

Sort out the bird cherry berries, wash them in cold water and mix with honey, add water and put on fire. Boil for 15 minutes, skimming off the foam. After removing from heat, cool slightly, strain into a bottle or tub, add yeast, citric acid to taste (you can also use vanilla sugar) and place in a warm place for fermentation. After 3-4 days, place the drink in a cold place for further fermentation. After 3-4 weeks the drink is ready for consumption. If the drink is intended for long-term storage, it should be bottled and sealed. Store in a cool place.

For 5 liters of drink, 1 kg of bird cherry, 1 kg of natural honey, 100 g of yeast, a pinch of oxalic acid, 4 liters of water, you can add a bag of vanilla sugar.

Spicy honey

Boil honey diluted in water over a fire, stirring and skimming off the foam. Without removing from heat, add spices and boil for 5-7 minutes. After this, remove from heat and cool to 26-30°C, add yeast and place in a warm place to ferment for 12-14 hours. Then pour into bottles, seal and put in a cool place to ripen. After 2-3 weeks the drink is ready for consumption.

For 5 liters of drink, take 10-15 g of spices (pepper, ginger, cardamom, cinnamon), 1 kg of natural honey, 100 g of yeast, 3.5-4 liters of water.

Rowan honey

To prepare this drink, it is better to take Nezhin rowan, but you can also use ordinary red one. It is better to take rowan berries after the first frost. Chop young raspberry shoots into 2-2.5 cm lengths. Wash the apples and cut into small pieces. Sort out the rowan, wash well, mash with a wooden pestle, place in an enamel pan, put chopped raspberry shoots and chopped apples in it, add water and put on fire. Cook until the berries are softened. Then strain, add honey and spices, put it back on the fire and boil, skimming off the foam, for 5-7 minutes. Then remove from heat, let cool slightly, pour into a bottle or keg, add yeast and place in a warm place for 2-3 days. Then, for further maturation, put in a cool place for 2-3 weeks, then bottle and seal.

For 10 liters of drink 1.5 kg of Nezhinsky rowan, 0.5 kg of raspberry shoots, 1.5 kg of natural honey (or 1.5 kg of red rowan and 600 g of sour apples, 2 kg of natural honey), 150 g of yeast, 10 g spices (ginger, cardamom, cinnamon), 10 liters of water.

Russian beer

For 8 kg of honey - 100 g of hops, 200 g of yeast.

Pour 8 kg of honey into 40 liters of water, add hops and boil for 1 hour. Decant the wort into a barrel, cool, add yeast and keep in a room for 5-6 days with the cork hole open. After this time, the fermentation process ends. - Seal the barrel with a cork, transfer it to the cellar and place it with the cork down. After 2-3 days, screw the tap into the barrel, pour the beer into bottles, cap them tightly and place them in a cellar or icebox.

Over time, beer becomes stronger and tastier.

Light hop honey

For 4 kg of honey - 400 g of hops, 1/4 cup of liquid yeast.

Boil hops in a tight bag in 12 liters of water until it reaches 10 liters. After this, immerse the bag in cold water, cool the broth and strain into a clean container. Add 4 kg of honey and boil, then add 18 liters of water and boil again.

Pour into a clean barrel, cool, add liquid yeast, close tightly, keep warm for 4-5 days, then put into a cold cellar.

After 3 days, the kvass can be bottled, sealed and aged for 2-3 months. Output 28 l.

An ancient recipe for making raspberry honey

Place ripe raspberries in a barrel, fill with clean water for 1-2 days, then drain the water and add 1-2 cups of honey per 3 cups of water, place a piece of toasted bread and a little yeast in it. After fermentation is complete (8 days in a dark place), the barrel is placed in the cold.

Added blackcurrant honey

For 1 part honey - 1 part currant juice.

Mix honey and juice in a 1:1 ratio. Pour into a glass bottle or barrel, allow to ferment and place in the cellar for 6 months. When it has settled, pour into bottles and seal. Store refrigerated until use.

Cranberry honey

For 1 liter of cranberry juice - 1 kg of honey, 100 g of yeast, 5 g of cloves, 3 liters of water.

Boil water, dissolve honey in it, cool, add yeast, cranberry juice, spices, pour into a bottle, seal and leave to ferment for 2 days. Then put in a cold place for 2-3 weeks, strain and bottle. Store in a basement or icebox.

Honey drink

For 200 g of honey - 1 liter of water, 100 g of yeast, 2 g of spices, 3 g of hops.

Combine honey with water and sugar, add hops and simmer for 2 hours at low boil, skimming off the foam. Added water and boil until completely clarified. Cool, add yeast, strain and leave to ferment for 2-3 days, stirring occasionally and adding cold water. Then add cinnamon, cloves, bay leaf. Pour into bottles and store refrigerated.

Honey lemonade

For 1 kg of honey - 12 liters of water, 30 g of brewer's yeast.

Pour boiling water over honey and add yeast. On the second day, when fermentation begins, pour the lemonade into champagne bottles. Seal the bottles by tightly tying the corks with wire. The drink can be flavored by adding lemon essence.

Custard raspberry sbiten

For 1 kg of honey - 0.5 kg of filtered raspberry juice, 0.5 cups of yeast, spices to taste.

Dilute honey in 3 liters of boiling water, stir and leave for a day. Then add the juice and a bag of spices, cook for an hour, cool, add yeast, seal and place in a glacier for 14 days. After this, decant, filter, bottle, and store in a cool place.

TONIC "DIBROVA"

Consists of chokeberry and black currant juices, honey and citric acid in the following ratios: chokeberry juice - 200 g, currant juice - 100 g, citric acid - 2 g, carbonated mineral water - 100 g, honey - 90 g. The mixture is cooled and served with a piece of ice.

Honey-raspberry cocktail “Dibrova”

Raspberry juice - 200 g, honey - 75 g, citric acid - 1.5 g, sparkling water - 100 g. Also served with ice.

Cold honey drink

For one glass of drink, take 20-25 g of honey and 1 g of citric acid, immerse in hot water and boil for 4-5 minutes. To keep the drink light, it is filtered and served chilled.

Apple water with honey

Sliced ​​apples (without seeds) are poured with water, lemon zest is added, and then boiled over low heat for 20 minutes. The drink is cooled and filtered. For 100 g of apples take 200 g of water, one spoon of honey and lemon zest.

Egg-honey DRINK

For two yolks, take two teaspoons of honey, 200 g of water, and the juice of one orange. If there is ready-made juice, then take 20 g of it. Mix the egg yolk with boiled water and add honey to it. Add the yolk to the water slowly so as not to overcook it. Then cool the mixture and add orange juice.

Honey-cream drink with orange juice

For 100 g of cream, take one yolk, a dessert spoon of honey and 40 g of orange juice. Grind the egg yolk with honey and add orange juice. Stir the mixture well with cream and pour into glasses.

Especially useful is a combination of vegetable and fruit juices with the addition of one tablespoon of honey before drinking them.

Fruits with honey

Cut quince, apples or pears into pieces, remove grains and place in porcelain, glass or enamel dishes, pour in honey and close with a lid. After a few hours, the dish is ready and can be served.

In a similar way, you can prepare cherries with honey, gooseberries, strawberries, plums, peaches, etc.

To prepare nuts with honey, use walnuts, peanuts or hazelnuts. For these purposes, it is better to use slightly crystallized honey.

Rowan jam

For this purpose, it is better to use berries collected after the first frost.

They are separated from the stalks, washed well, then immersed in hot water for 5-7 minutes, then poured with hot syrup and left in it for 1 hour. After such preparation, the resulting mass is boiled over low heat until thickened. The berries removed from the fire are well soaked in syrup for 6-7 hours, after which they are re-cooked with the addition of a small amount of molasses. After complete thickening, the jam is ready and can be poured into jars for further storage.

To prepare 1 kg of jam you need: 500 g of rowan, 450 g of honey and 300 g of sugar; It is advisable to replace 50 g of sugar with 100 g of potato molasses.

Lingonberry jam

Prepared at the rate of: 1 kg of lingonberries, 1 kg of honey, 3 grains of cloves and a piece of cinnamon. Cook over low heat until done. Jam prepared in this way is a good seasoning for meat dishes, especially fatty poultry and game. For a long time, the custom of drinking tea with lingonberry jam after a bath has taken root in Russia.

Apple marshmallow with honey

More often, sour varieties of apples are used for this purpose. Apples must be baked and rubbed through a sieve. Mix the resulting mass with honey at the rate of 2 cups of applesauce and 2 cups of honey. The resulting mixture is laid out in paper molds and placed on baking sheets, previously sprinkled with bran. Bake over low heat until done.

Gooseberry marmalade

Well-washed berries are placed in a basin, poured with a glass of water and cooked over low heat, periodically rubbing them with a wooden spoon. Then the resulting mass is filtered through a sieve, take 500 g of honey for every 100 g of puree and cook until thickened. The resulting marmalade is stored in closed jars in a cool place.

Apples soaked in honey water

Prepare as follows: take 600 g of honey and 3 tablespoons of salt per 10 liters of water. The resulting mixture is boiled, then cooled and poured over apples placed in a tub or other container. After 30-40 days they are ready for consumption. They can be used as a seasoning for some dishes.

VEGETABLES WITH HONEY

Fresh tomatoes with honey. Sliced ​​tomatoes are poured with honey, and the dish is ready.

Fresh and pickled cucumbers with honey

Fresh or pickled cucumbers are cut into slices and poured with honey. Such dishes can be served as dessert. We can recommend fresh cucumbers, cut into pieces, with black bread, spread with honey.

Grated carrots with honey and sour cream

Grate the carrots on a coarse grater and season with honey at the rate of: 300 g of carrots and 100 g of honey. Then mix the resulting mass with 10 g of sour cream. This dish is rich in vitamin A and is very useful for children.

Carrots with honey

Take 1 kg of carrots, wash and peel them. Cut into slices and fry in 2-3 tablespoons of butter. Then add water, honey, butter and ground black pepper to taste. Place in the oven and keep until done. It is best served warm.

For a long time, viburnum with honey has been used to treat colds, vascular spasms, nervous disorders and as a diaphoretic. It contains many nutrients and is superior to lemons and oranges in terms of vitamin C content. Juices, jams, jams, marmalade, etc. are made from it.

Viburnum steamed in honey

After separating the berries from the branches, they are washed well and placed, preferably in a clay pot. If this is not the case, then take a cast-iron or enamel bowl, add honey at the rate of one-third to half the weight of the berries, add water, tightly close the lid and steam in the oven for 10-12 hours.

Steamed viburnum can be prepared in another way. The washed viburnum is placed in a container prepared for this purpose, a little water is added and cooked, without bringing to a boil, for 2~3 hours with the lid tightly closed. Then the viburnum is wiped, honey and a little hot water are added and steamed for another 8-10 hours. Viburnum prepared by the first method can be used as a filling for pies, and by the second method as a sweet.

Viburnum in honey

The berries not separated from the branches are washed well, placed in a colander and left in it to dry. Honey is poured into a pan and heated, without bringing to a boil. The twigs with berries are dipped in honey and the excess is allowed to drip off. Berries can be stored in this form for a long time.

Viburnum juice cocktail

Ripe viburnum berries are separated from the branches and washed well. Place in a saucepan and add water at the rate of 1/4 liter of water per 2 kg of berries. Then they are heated over a fire, without bringing to a boil, after which the juice is squeezed out of the berries and filtered. The resulting juice is poured into a cauldron or other container, lemon juice is squeezed into it, everything is mixed well and served.

For one serving of cocktail, take 2/3 cup of juice, one lemon, two tablespoons of honey, two or three pieces of ice.

Drink flip

It is prepared from egg yolk, fruit and berry syrups, juices and milk with the addition of sugar or honey.

Place the yolk in the mixer, add honey, viburnum juice, cold milk and food ice. Mix everything well for two minutes. You should not mix it longer, because the drink will become watery and lose its taste.

For one serving of this drink, take one tablespoon of viburnum juice and honey, one egg yolk, half a glass of cold milk, one piece of ice and 10 g of whipped cream.

Kalinovy ​​physical

Fiz is a highly foaming drink based on carbonated water. Always served cold. Place ice in the mixer, then egg whites, add viburnum juice, squeeze out the juice from the lemon and mix for 2-3 minutes until well mixed.

foaming. After this, strain into tall glasses or glasses, add sparkling water and serve.

For one serving, take two tablespoons of viburnum juice, one lemon, one tablespoon of honey, one egg white, two ice cubes, 1/3 or 1/2 cup of sparkling water.

Apples baked with viburnum

Separate the berries from the branches, sort and wash, then put in a sieve or colander and let dry. Wash the apples, remove the cores, fill with prepared viburnum, put a teaspoon of honey on top and pour over sweet sauce, which is prepared as follows: put well-washed and cut into small pieces apples in an enamel pan, add honey, washed viburnum, add a little water, so so that the syrup is liquid when boiling, and cook like regular jam.

Viburnum for future use

After the first frost, when ripe viburnum becomes soft and the pulp picks up sugar, it can be stored for the winter. The berries, separated from the branches, are washed well in an enamel bowl, sprinkled with the same amount of sugar, but preferably honey. Then stir until part of the viburnum is crushed. The resulting mixture is transferred to jars, filling them to 4/5 of the volume, and pour honey on top, cover with parchment paper and tie.

Using the above recipes, you can prepare mixtures, syrups, cocktails from blueberries, cranberries and some other berries.

Apples with honey

Apples - 200 g, honey - 400 g, whipped cream - 50 g. The washed apples are grated, shortly before serving, mixed with honey, placed in a bowl and poured with whipped cream.

Apples with honey and nuts

Peeled or peeled apples are grated and honey, crushed and toasted nuts are added, stirred and placed in a thin layer in a bowl. A layer of apples is coated with whipped cream, to which honey is added when whipping. On top of the cream is another layer of apples, etc. Decorate the dish with whipped cream and nuts. Apples - 200 g, honey - 50 g, nuts - 25 g, whipped cream - 50 g.

Apples with honey and oatmeal

Oatmeal - 35 g, sugar - 10 g, honey - 50 g, apples - 150 g, cream - 150 g. Oatmeal along with sugar is heated in a frying pan and then cooled. The apples are washed and grated, honey is added to the resulting mass and mixed with oatmeal, cream is added and served.

MEAT WITH HONEY

Pork chops with honey

6 pork chops, cup ketchup, 6 tablespoons honey, large lemon, sliced.

The chops are wiped with a damp cloth. Mix "ketchup" with honey and pour the mixture over the chops. Each chop is garnished with a slice of lemon. Place in the oven without a lid for an hour. You can also cook chicken with this sauce.

Roast pork with sauce

1/2 cup vegetable oil, crushed garlic cloves, 3 tablespoons honey, 1 tablespoon mustard flour, 2 pork chops, fried potatoes.

Mix vegetable oil, garlic, honey and mustard. Place pieces of pork meat in a frying pan and pour sauce over them. Place in the refrigerator for a day, turning the pieces of meat over from time to time. Remove the meat from the sauce and fry in fat for 30-45 minutes. Pour sauce over fried potatoes. Cut the meat into slices and serve.

Roast in marinade

1.25 kg of meat, 3 tablespoons of honey, 2 tablespoons of vinegar, one and a half tablespoons of crushed garlic in a small amount of water, 3/4 cup of vegetable oil, finely chopped green onions.

Honey, vinegar, garlic, vegetable oil, onion are thoroughly mixed. Remove fat from meat, cut it diagonally in the form of diamonds. Place the meat in a frying pan and pour in the marinade. Leave for 4 hours at room temperature or put in the refrigerator overnight. The meat is boiled in the marinade, then fried in fat over medium heat for 6 minutes on each side. Cut the meat into slices.

Beef with honey and beans

1/2 kg chopped beef, 1 teaspoon finely grated onion, 1/4 cup toasted bread cubes, 1/2 teaspoon salt, a little black pepper, beaten egg, cup beef broth, 2 tablespoons honey, 1/2 4 cups of vinegar, 1/2 cup of "ketchup", 1 kg of boiled beans.

Mix the meat with the first five products and 1/4 cup of water. Form 16-18 cutlets. Place the cutlets in a frying pan with boiling beef broth. Add the remaining products, except beans, and boil for another 10 minutes. Finally, add the beans and cook for a few more minutes.

Chicken with honey

1.5 kg of meat, 1/3 cup of flour, 1 teaspoon of ground red pepper, 1 teaspoon of salt, butter, honey, lemon.

Mix meat in flour. Fry the pieces of meat in butter and place them on a baking sheet. Sprinkle with ground red pepper and salt. Pour in a mixture of honey and lemon juice (1/3 cup of honey and 1/4 cup of lemon juice) and bake in the oven for 15 minutes.

Duck with honey

1 duck weighing 2.5 kg, teaspoon salt, 1/2 teaspoon ground red pepper, 1/2 cup honey, 1/3 cup orange liqueur, lemon juice, 1/2 teaspoon mustard flour, 5 lemon slices, 5 onion slices.

Clean the duck and pierce the skin with a fork to drain the fat. Mix salt, lemon juice and red pepper, thoroughly rub the duck with this mixture. Place in the oven for 15 minutes to drain the fat. Reduce heat and bake for an hour, draining the fat if necessary, mix honey, liqueur and mustard and brush the duck with this mixture. Decorate the duck with lemon and onion slices and leave in the oven for another 15 minutes, occasionally basting with honey sauce.

Meat stewed in sauce with prunes and honey

Raw meat, cut into portions, is fried and placed in a saucepan. Sauteed onions, tomatoes, washed and pitted prunes are also added there; All this is simmered over low heat until done. Before eating, add honey to the saucepan. This dish is served in “lambs” or in a stainless steel frying pan with the sauce in which the meat was stewed. It is good to serve stewed vegetables as a side dish for this meat. For one serving you need: meat - 83 g, fat - 5, peeled onions - 1.5, dried pitted prunes - 15, spices and salt - 1, honey - 10 g.

Beekeeping gingerbread

For 1-1.5 kg of flour - 1 kg of honey, 3 eggs, 1 teaspoon of soda, 1/2 teaspoon of spices.

Knead the gingerbread dough so that it is not stiff or liquid. After it has risen, spread the dough into large baking sheets or into pans in the form of flat cakes. Gingerbread cookies should be baked at a moderate temperature, otherwise they will burn on the bottom or a dense crust will form on them. When light pressure with your finger leaves no pits on the surface of the gingerbread cookies, they can be removed from the oven. Cut the gingerbread cookies, baked flat on a baking sheet, into pieces and glaze with powdered sugar whipped in egg whites.

Hunting gingerbread

For 1-1.5 kg of flour - 1 kg of honey, 2-3 eggs, 500 g of lard, 1 teaspoon of spices

Prepare them in the same way as beekeeping gingerbread.

Gingerbread without spices

For 1.2 kg of honey - 20 eggs, flour.

Boil the honey, skim off the foam, cool to the temperature of fresh milk and beat with a wooden spatula for 30 minutes. Then add one egg at a time, continuing to beat (add each egg when the previous one is mixed with honey). Add flour to honey and stir until a thick dough forms. Divide the dough into 20 parts, place on prepared baking sheets and bake.

Boiled gingerbread

For 250 g of honey - 500 g of wheat flour, 250 g of granulated sugar, 4 eggs, 2 tablespoons of vegetable oil, 1/2 teaspoon of soda, 1 teaspoon of white ginger, 1/2 teaspoon of yellow ginger.

Knead a stiff dough from flour, eggs and vegetable oil in a bowl, roll it out into finger-thick pieces and cut into pieces 1.5 cm long. Boil honey with sugar and water (add enough water to form a liquid mass). Place pieces of dough into boiling syrup and cook until dark golden brown. Towards the end of cooking, add ginger into the syrup with pieces of dough and cook until the syrup thickens to such an extent that a drop of it will not dissolve in cold water. Pour the entire mixture onto a board sprinkled with granulated sugar and level the surface. When the mixture has cooled, cut into small pieces.

Gingerbread biscuits

For 300 g of honey - 250 g of flour, 75 g of sweet almonds or hazelnuts, 100 g of granulated sugar, 4 eggs, 1 teaspoon of soda, 1 teaspoon of spices.

Grind and beat the yolks with sugar until white. Boil the honey with spices, let it cool and add it one spoon at a time to the yolks, continuing to grind them. Crush the almonds, beat the whites, mix the flour and soda, add all the prepared yolks and mix carefully. Place the dough on a baking sheet in a layer no thicker than 2 cm and bake in light heat for 20 minutes.

Chocolate gingerbread

For 500 g of honey - 500 g of wheat flour, 200 g of butter, 4 eggs, 3 teaspoons of cocoa powder, 1 teaspoon of soda, 1 teaspoon of spices.

Grind honey, butter, spices and cocoa powder with a spatula for 5-6 minutes, then, continuing to grind, add the yolks. Lightly mix the mixture with well-beaten egg whites, add flour, after adding baking soda, and mix lightly until a homogeneous dough is obtained. Place the dough on a baking sheet and bake.

Gingerbread with yeast, glazed

For 500 g of flour - 150 g of honey, 100 g of yeast, 100 g of margarine, 1 teaspoon of spices.

Dilute the yeast in 3/4 cup of warm water and, adding 1 cup of flour, knead the batter. Place the pan in a warm place (+30...+35°). After 2 hours, add the rest of the ingredients to the dough and knead into a stiff dough. Form balls from it or roll out the dough into a layer and cut out various figures from it with notches or a knife. Place them on a lightly greased baking sheet, place them in a warm place for fermentation for 20-30 minutes, and then bake for 8-10 minutes at a temperature of + 210...+220°.

Since a large amount of sugar or honey has a negative effect on yeast, for this type of gingerbread the dough is not very sweet, but the gingerbreads are glazed in thick sugar syrup. The gingerbread is poured into a pan, poured with flavored sugar syrup, the pan is covered with a lid and shaken so that the gingerbread is covered on all sides with syrup. Then they are placed on a clean baking sheet. If the gingerbread cookies do not dry out after 1-2 minutes, then dry them for 1 minute in a cool cabinet or oven.

Folk gingerbread

For 500 g of honey - 500 g of wheat flour, 1/2 cup of sour cream, 1 glass of milk, 2-3 egg yolks, 10 g of burnt sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of slaked baking soda.

Mix flour with ground cinnamon and soda. Add burnt sugar, milk, sour cream, egg yolks and mix well. Then add flour and knead the dough. Place the cakes on baking sheets greased with oil or fat and sprinkled with flour and bake. Cool the finished cakes and cut the gingerbread into the desired shape.

Zaonezhsky honey gingerbreads

For 250 g of natural honey - 120 g of granulated sugar, 250 g of rye flour, 500 g of wheat flour, 2 yolks, 1/4 teaspoon of ground cinnamon, 1/4 teaspoon of chopped cloves, 1 teaspoon of slaked soda.

Place the granulated sugar and honey on the fire and boil, adding ground cinnamon and chopped cloves, then cool the syrup.

Mix rye and wheat flour with slaked soda. Pour in fresh yolks. Then mix sugar syrup, flour, yolks and knead the dough well, from which you can make small gingerbread cookies of various shapes. Place them on sheets and bake.

Honey gingerbread \"Princess Olga\"

For 300 g of honey - 100 g of granulated sugar, 200 g of rye flour, 200 g of wheat flour, 100 g of creamy margarine, 3 yolks, a pinch of ground cardamom, 1/4 teaspoon of a mixture of ground cinnamon and chopped cloves, 1 bag of vanilla sugar, 1 a teaspoon of slaked baking soda.

Place the honey on the fire and boil, adding spices to it, then cool to room temperature. Mix rye flour with wheat and soda. Pour in the yolks, grind them with granulated sugar and softened creamy margarine, add chilled honey, flour, knead the dough well. Place the finished dough on a greased baking sheet and bake at medium temperature. To make the gingerbread shine, wipe it with a napkin immediately after baking.

Glazing of gingerbread

If desired, the gingerbread cookies can be coated with glaze. Here is one type of sugar glaze.

For 500 g of granulated sugar - 3 glasses of water.

Pour water over sugar, put on fire and boil until medium thick. While the syrup is cooking, foam forms on the walls of the pan and on the surface of the sugar, which needs to be removed.

pour. This is done with a slotted spoon or a brush, first dipped in cold water. Sugar syrup can be colored with food coloring or cocoa powder. Cover the surface of the baked gingerbread with an even layer of glaze, place on sheets and place in the oven to dry for two to three minutes.

Homemade cookies

For 350 g of honey - 250 g of butter, 200 g of granulated sugar, 1 teaspoon of soda, flour.

Beat a mixture of butter and granulated sugar, put honey in it and pour in a glass of cold water. Mix flour with soda and add to the whipped mixture until you get a stiff dough. After rolling it out, cut it into circles or sickles using a glass with thin edges. To prevent the dough from sticking to the glass, it must be immersed in flour. Place the divided dough on a baking sheet greased with butter and immediately bake at medium temperature. The top of the cookies can be sprinkled with vanilla sugar, granulated sugar, or powdered sugar.

Butter cookies

For 350 g of honey - 250 g of sour cream or cream, 1 teaspoon of soda, flour. Prepare like homemade cookies, only knead the dough less steeply.

Ukrainian cookies

For 350 g of honey - 250 g of lard, 80 g of granulated sugar, salt to taste, 1 teaspoon of soda, flour. Prepare like homemade cookies.

Cookies without sugar

For 700 g of honey - 250 g of butter, 4 eggs, 250 g of buttermilk or sour cream, 1 teaspoon of soda, flour. Prepare like homemade cookies.

Oatmeal cookies

For 150-200 g of honey - 200 g of granulated sugar, 20 g of butter, 2 eggs, 6 tablespoons of milk, 1/2 cup of raisins, 1 teaspoon of soda, salt to taste, oatmeal or oatmeal.

Prepare like homemade cookies, just knead the dough with oatmeal and roll it out not very thin.

Cookies \"Steppe aroma\"

For 1.6 kg of honey - 4 eggs, 200 g of chopped almonds, juice of 1-2 lemons, 1 tablespoon of vodka, 10 g of dry yeast, spices (cinnamon, cloves, lemon or orange peel) to taste, wheat or rye flour.

Heat the honey, skim off the foam and cool. Then add eggs, vodka, almonds, spices, lemon juice and dry yeast to it and mix everything. Mix the mixture thoroughly with flour to obtain a not very stiff dough. Roll it out, cut into pieces and bake. You can brush the top with egg white.

Nut cookies with honey

For 150 g of flour - 250 g of honey, 150 g of granulated sugar, 10 egg whites, 300 g of peeled nuts, 1 teaspoon of soda.

Scald the nuts with boiling water, peel them, dry them slightly, crush them with sugar, mix with the whites of 5 eggs and soda. Pass the mixture through a meat grinder twice so that there are no lumps in the dough, and add flour and whites of 5 more eggs to it. Mix everything well until a homogeneous mass is obtained. Spoon the finished nut dough onto a baking sheet lined with paper. To make the dough come off the spoon, grease it with oil. Bake cookies for 12-15 minutes at 200°.

American cookies

For 1.8 kg of wheat flour - 1.5 kg of dark honey, 200 g of chopped almonds, 2-3 lemons, 3 eggs, 3 g of dry yeast, 2 g of ammonium, spices to taste (cinnamon, nutmeg).

Heat the honey to a boil, cool, add all the ingredients and prepare the dough. Roll out the dough, cut out cookies with cookie cutters, brush them with egg white and sugar and bake in the oven or oven.

Oatmeal cookies with honey

For 1/2 cup of honey - 1 cup of oatmeal, 1 cup of flour, 1/2 cup of granulated sugar, 1/2 cup of sour cream, 1 egg, 100 g of butter, 1/2 teaspoon of soda.

Mix flour with soda and sift through a sieve. Grind the butter and sugar until white; while mixing, add honey, sour cream, egg, oatmeal and flour with soda. After adding flour, mix everything for 1-2 minutes, roll out the dough with a rolling pin into a thin cake (3-5 mm thick) and make different figures out of it using recessed molds. Bake cookies for 10-15 minutes at a temperature of 200-220°. The product norm is given for 750-800 g of cookies.

Honey cookies \"Balls\"

For 100 g of honey - 1/2-3/4 cup of powdered sugar, 1 cup of vegetable oil, 2 eggs, 1 teaspoon of soda.

Mix honey with powdered sugar, heat, add vegetable oil, eggs, soda and a few grains of cloves crushed in a mortar.

Beat the mixture, gradually adding as much flour as needed to obtain a dough of moderate thickness. From the finished dough, make balls slightly larger than a hazelnut, place them on a baking sheet and bake in the oven at moderate temperature.

Cookies \"Honey nuts\"

For 3/4 cup of honey - 1 cup of flour, 1 cup of sugar, 3 tablespoons of butter, 1/4 cup of nuts, a little vanilla, 1 teaspoon of soda.

Melt honey, add sugar, flour, soda, butter, crushed nuts. Knead the dough, make balls out of it and place on a greased and floured baking sheet. Bake in a moderately heated oven.

Honey cake for your beloved

For 300 g of honey - 3/4 cup of strong tea, 1 egg, 1/2 cup of granulated sugar, 60 g of butter, 550 g of flour, 1/2 teaspoon of baking soda, 20 g of butter for greasing the mold, 10-15 pieces chopped cloves.

Add softened butter, sugar, egg, tea, cloves to liquid honey and mix everything thoroughly. Add wheat flour, soda and knead the dough. Grease a mold (\"Miracle\" or for a cake) with butter, lay out the dough and bake in the oven at 200°

Add honey, butter, eggs to granulated sugar dissolved in 150 g of water, mix thoroughly and grind. Then slowly, stirring continuously, add flour mixed with soda and spices. To give the dough a brown color, add coffee. Roll out the dough and place on a greased baking sheet. To prevent swelling, the gingerbread is pierced in several places and baked.

Honey gingerbread "Kalyapush"

For 50 g of honey - 550 g of flour, 150 g of sugar, 25 g of water, 2 g of cinnamon, 50 g of margarine.

Boil sugar with honey and water and leave to cool; sift the flour, make a funnel in the middle and pour in the cooled syrup, dissolved butter or margarine, add cinnamon, a teaspoon of soda, mix well and knead the dough. Then roll out round cakes, pierce them with a knife and place in a not very hot oven for 20-22 minutes. Finish the surface with glaze.

Honey cake

For 250 g of honey - 1/2 cup of water, 1 cup of sunflower oil, 1/2 cup of nuts, 4-5 pieces of prunes, 1-2 tablespoons of candied fruits, 1 teaspoon of cocoa, 1 teaspoon of soda, 4-5 pieces of cloves .

Mix honey with water and sunflower oil. Add finely chopped nuts, prunes, candied fruits and raisins, as well as cocoa and ground cloves to the resulting mass. Then add enough flour to form a soft dough. Grease the pan with oil and bake over moderate heat for 1 hour. Sprinkle the finished cake with powdered sugar.

Honey cake \"Bulgarian\"

For 250 g of honey - 1/2 cup of water, 1 cup of sunflower oil, 1/2 cup of raisins, 4-5 candied fruits, 1 teaspoon of cocoa, 1 teaspoon of cinnamon, 4-5 grains of cloves, 1 teaspoon of soda, so much flour to make a soft dough.

Dilute honey in water, pour in sunflower oil, add finely chopped raisins and candied fruits, cocoa and cinnamon, cloves (crushed in a mortar), soda and flour. Roll out the finished dough to a thickness of 2 cm, place on a greased baking sheet and bake in a moderately hot oven for about an hour. Serve cooled, covered with egg white glaze, sprinkled with powdered sugar.

Honey layer cake

For 1 tablespoon of honey - 1 egg, 1 glass of granulated sugar, 50 g of butter, 3 tablespoons of milk, 2 glasses of flour.

Place everything except the flour in a bowl and place over a saucepan of boiling water. When all the products have dissolved, remove the bowl from the saucepan, add 1/2 teaspoon of soda, flour, knead the dough, and refrigerate. Then divide the dough into 5-6 parts and roll out the cakes. (The dough is difficult to roll out; you will have to spread it on the greased pan with your hands). Bake the cakes until light brown.

To prepare the cream, beat 500 g of sour cream with a glass of granulated sugar. In summer, add strawberries, ml-lina or other berries, mashed with a fork, to the cream; in winter - jam, or better yet, currants, pureed with sugar.

Layer the cake layers with cream and coat the entire cake. Place in the refrigerator.

Sand cake

For 500 g of rye or wheat flour - 400 g of honey, 200 g of granulated sugar, 5 eggs, 250 g of sour cream, 1 teaspoon of soda, spices (cinnamon, cloves, vanillin) to taste.

Add sugar, eggs, sour cream, spices, soda and flour to the melted honey. Knead the dough until thick with sour cream, pour it into a greased mold and bake in moderate heat.

Honey-curd cake

For the dough: 150 g wheat flour, 100 g butter, 1/4 cup granulated sugar, 1 egg yolk; for filling: 100 g honey, 400 g fresh cottage cheese, 2 egg yolks, 50 g butter, 3 egg whites, 2 tablespoons powdered sugar, several walnuts.

Soften the butter slightly, mix with granulated sugar, egg yolk, flour and knead well. Place the dough in a cake pan, pre-greased and sprinkled with flour, place in the oven and bake until half cooked.

Peel the walnuts and chop the kernels. Beat the whites and powdered sugar into a stiff foam. To prepare the filling, rub the cottage cheese through a colander, beat two yolks into it, add butter, honey and grind thoroughly until smooth. When the cake has hardened, but remains light and not browned, remove it and cool. Place the filling, beaten egg whites on the cooled crust and sprinkle chopped walnut kernels on top. Place the cake in a hot oven and bake until done. After 10-15 minutes, the cake will be ready; take it out and cool. Cut when cold.

Cake \"Surprise\"

For the dough: 1 cup granulated sugar, 1 egg, 200 g butter, 2 tablespoons honey, 1 teaspoon soda; for cream: 500 g sour cream, 1 glass of granulated sugar, chocolate, nuts.

Mix granulated sugar, egg, softened butter. Bring honey to a boil and add 1 teaspoon of soda to it, pour it into the first mixture. Add flour, knead the dough until soft. Divide it into 5 parts, roll each one 1 cm thick and bake one at a time.

For the cream, beat sour cream and sugar.

Cut the finished cakes into shape, spread generously with cream, including the top layer. Sprinkle the top and sides of the finished cake with fine crumbs from the remaining cuts, add small shavings of chocolate and crushed nuts. After 2 hours, the cake can be served.

Festive honey cake

For 100 g of honey - 250 g of granulated sugar, 70 g of semolina, 3 fresh eggs, 50 g of walnut kernels, a pinch of ground cinnamon, a pinch of chopped cloves.

Put the honey on the fire, bring to a boil, but do not boil. Grind the walnut kernels.

Break fresh eggs and separate the yolks from the whites. Beat the whites until stiff, add to hot honey and beat until cool. This operation can be carried out using a mixer. Turn on the mixer periodically. Mix the egg yolks with 50 g of granulated sugar (the remaining 200 g will be used to prepare the sugar glaze) and grind. Then add foamed honey, semolina, walnut kernels

nuts, spices and knead well. Place the resulting mass in a cake pan, pre-greased and sprinkled with flour, and place in the oven or oven. Bake at medium temperature for 30 minutes. Remove the finished cake from the pan while warm and cover with sugar icing.

Viennese cake

For 200 g of wheat flour - 200 g of honey, 5 eggs, zest of 1 lemon, 1 glass of chopped almonds.

Mix honey with eggs and lemon zest, gradually add flour, stirring continuously. Place the dough on a sheet lightly greased with oil, level with a knife, sprinkle with almonds and place in moderate heat for 30 minutes. Cut the baked dough into strips 1 cm thick and bend into a ring.

Almond cake

For 150 g of white honey - 100 g of granulated sugar, 400 g of sweet almonds, 100 g of pine nuts, 2 teaspoons of flour, 1 glass of liqueur.

Mix crushed almonds with pine nuts, add sugar, honey, flour, liqueur to the mixture. Flour and liquor should be added gradually with constant stirring. Make cakes from the dough and bake in the oven.

Oatmeal diamonds with honey

For 1/2 cup of honey - 1/2 cup of granulated sugar, 1 cup of flour, 1/2 cup of sour cream, 1 egg, 100 g of butter, 1/2 teaspoon of baking soda.

Thoroughly grind the butter with sugar, add honey, sour cream, egg, oatmeal, flour, soda. Mix everything and roll out the dough with a rolling pin into a flat cake 3-5 mm thick, cut into diamonds. Bake in the oven for 10-15 minutes at 200°.

Honey sponge cake

Eggs - 4 pcs., wheat flour - 4 tbsp. spoons, potato flour - 4 tbsp. spoons, sugar - 35 g, honey - 3 tbsp. spoons, powdered sugar. Beat the egg yolks, half the sugar and honey. Add sifted wheat and potato flour. Then

fold in the whipped whites with the remaining sugar. Spread the resulting mass on a sheet 1 cm thick and bake until done at medium temperature.

While the sponge cake is still warm, grease it with apple mixture sweetened with honey, roll it into a tube, cut into pieces and sprinkle with powdered sugar. For lubrication, you can use cream sweetened with honey. The sponge cake can be used to make a cake. It can also be prepared from coarse flour.

Rolled oats cookies

Hercules - 100 g, wheat flour - 50 g, fats - 75 g, honey - 25 g, nuts - 125 g, egg 1 pc., baking soda - 1/2 teaspoon. Beat fats, eggs and sugar, add crystallized honey and continue beating. When the mass doubles, add chopped nuts, flour and soda, then mix thoroughly, spread on prepared sheets and bake at medium temperature.

Mint gingerbread

Honey - 100 g, sugar - 25 g, fats - 75 g, egg - 1 pc., wheat flour - 200 g, aromatics, baking soda - 1 teaspoon, egg for lubrication, nuts for sprinkling. Boil honey and fats, add half the flour and shake until the dough begins to pull away from the edges of the dish. When the resulting mass has cooled slightly, add browned sugar, crushed aromatics, baking soda, beaten egg and the rest of the flour. Stir everything and place on the prepared sheet in a 1 cm layer, brush with egg, sprinkle with chopped nuts. Bake until dough is dry at medium temperature.

For many years, honey has been used in the preparation of desserts and baked goods. Gingerbread cookies, honey cake, curd mass, cookies, baked apples and even ice cream - the recipe for all these sweets contains bee nectar. Is it possible to use it to prepare non-dessert dishes - appetizers, soups, roasts, and even the popular “fish and chips” in the UK? Not only is it possible, but it is necessary!

Please note that a different type of bee nectar is more suitable for each dish. For example, it is recommended to use acacia honey in salads - it has a neutral aroma and remains liquid longer, which is important for beautiful presentation. You can use sunflower marinade for meat and fish - it will give a pleasant aroma and a light golden crust.

Interesting fact: Honey burns very easily in the oven, turning into an unattractive dark mass. Therefore, make sure that the oven temperature does not exceed the set temperature and turn the dish over more often.

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Snacks with honey

Let's start our culinary excursion, as expected, with light snacks. Please note that all recipes can be adjusted to your taste - for example, salad dressing with honey and sesame seeds will suit different dishes. Even small children will like such recipes and you will forever say goodbye to the problem of how to feed your child!

Vegetable salad with honey and sesame seeds

Ingredients:

• tomato (2-3 pcs.)
• cucumber (1-2 pcs.)
• bell pepper (1 pc.)
• lettuce leaves (5-6 pcs.)
• arugula leaves (3-4 pcs.)
• sesame (⅓ cup)
• honey (1-2 tbsp.)
• soy sauce (4 tsp)
• lemon juice (2-3 tbsp)
• garlic (1 clove)
• mozzarella (50 gr)
• olives to taste

First, let's prepare the salad dressing. Mix honey, soy sauce and lemon juice. Extract the juice from the garlic and add it to the rest of the ingredients. It is recommended to pass the sesame seeds through a coffee grinder before adding them to the dressing.

Wash the vegetables, cut into slices. Tear the lettuce and arugula leaves into pieces and mix with the vegetables. Drizzle dressing over salad.

Interesting fact: If you want to make the dish more filling, add peeled shrimp to it. The result is an exquisite salad with seafood.

You can purchase honey directly from our apiary "Sviy honey":

Ingredients:

• carrots (3-4 pcs.)
• honey (1-2 tbsp.)
• walnuts (30 gr)
• garlic (2-3 cloves)
• mayonnaise or sour cream

Peel the raw carrots and grate them on a fine grater. Also grate the garlic. Add chopped nuts and honey to the mixture. Season the salad with a small amount of mayonnaise or sour cream to taste.

Liver parfait with honey and cinnamon

Ingredients:

• beef liver (500 g)
• milk (500 ml)
• water (500 ml)
• eggs (4 pcs.)
• orange (1 pc.)
• carrots (2 pcs.)
• onion (1 pc.)
• apple (1 pc.)
• honey (50 g)
• butter (300 g)
• cinnamon (1 tsp)
• thyme (3-4 sprigs)
• salt and pepper to taste
• crackers or bread

Mix milk and water, add a little salt. Rinse the liver and soak in this mixture. Leave for half an hour. Then the liquid will need to be drained.

At the same time, bake the apple in the oven. When it is ready, extract the pulp and mix with honey. Wash the orange, peel the zest and add it to the apple-honey puree.

Peel the carrots and onions and then fry in a frying pan with a small amount of butter (100 g) and a pinch of thyme.

In a blender, mix the liver, roasted vegetables and fruit mixture. Beat in the eggs. Add salt and pepper to taste. Stir until smooth.

Pour the liver parfait onto a baking dish previously lined with parchment. Place in the oven for 60 minutes. Bake at 150 degrees.

At this time, take the remaining 200 grams of butter (you need to use a little melted, already soft) and add cinnamon to it. When the liver parfait is ready, add the butter-cinnamon mixture and stir.

Serve chilled, spread on crackers or bread.

First courses with honey

Now that we've had a little refreshment with appetizers, it's time to serve the first courses. So, which of the delicious and healthy soups will you choose for yourself?

Ingredients:

• chicken fillet (2 pcs.)
• water (2 l)
• champignons (300 gr)
• onions (2 pcs.)
• honey (100 g)
• sunflower oil (50 ml)
• soy sauce (30 ml)
• sweet chili sauce (2-3 tbsp.)
• cinnamon, cloves, rosemary (¼ tsp each)
• thyme (4 sprigs)
• salt to taste
• crackers

Wash the chicken fillet, cut into small cubes, add water in a saucepan and bring to a boil. After this, add salt, throw 1 peeled onion into the pan and leave to simmer over low heat for 1 hour.

Heat a frying pan, pour vegetable oil and soy sauce onto it. Peel the second onion, finely chop and fry. Add coarsely diced mushrooms there. After frying the vegetables, add them to the broth.

Serve hot, with crispy croutons.

Ingredients:

• chicken legs (1-2 pcs.)
• water (1.5 l)
• onion (1 kg)
• butter (60 g)
• thyme (6 sprigs)
• hard cheese (200 gr)
• toast

Pre-cook the broth using water and chicken legs. It should be cooked for 45 minutes.

At the same time, peel the onion and cut it into quarters. Melt the butter in a frying pan and fry the onion until golden brown.

Interesting fact: The secret to a delicious onion soup is the proper process of sautéing the onions. Do this on low heat for at least 20 minutes.

When the onions are fried, add thyme sprigs on top and pour in the contents of 250 ml of broth. Evaporate the liquid for 15-20 until the mixture becomes thicker. When this happens, add another 250 ml of chicken broth.

If you want to make the soup thicker, evaporate all the broth you have. If you like it more liquid, you can stop there and mix the onion mixture with the rest of the chicken broth in a saucepan.

Traditionally, onion soup is served with cheese toast right on the surface of the plate.

Ingredients:

• pumpkin (500 gr)
• onion (1 pc.)
• cream 20% fat (200 ml)
• honey (1 tbsp.)
• butter (100 g)
• salt and spices to taste

Peel the pumpkin and onion, cut into cubes and fry in a frying pan with butter. Spices can be added to taste. Cover the pan with a lid and simmer for another 10-15 minutes. Then pour in the cream, add honey and bring to a boil. Then blend the mixture in a blender until smooth.

Article on the topic: Quick homemade desserts with honey

Main courses with honey

Honey is actively used in the preparation of main dishes. Its main purpose is to create a sweet shade in the taste of a spicy marinade. Bee nectar has found special use in oriental cuisine, where it is the main component of sweet-sour and spicy-sweet dishes.

Spicy chicken wings

Ingredients:

• chicken wings (6-8 pcs.)
• honey (3-4 tbsp)
• lemon (1 pc.)
• mustard (2 tsp)
• soy sauce (1 tbsp.)

First, let's prepare the marinade. To do this, squeeze the juice out of the lemon, add honey, mustard and soy sauce. Marinate the chicken wings in the resulting mixture for 1-2 hours. Then place them on a baking sheet. Bake in the oven at 150 degrees for 40-45 minutes, turning constantly.

Pork with honey and pineapple

Ingredients:

• pork steak (500 gr)
• fresh or canned pineapples (8 rings)
• bow (1 piece)
• honey (100 g)
• mustard (1 tbsp.)
• salt to taste

Wash the pork, dry it and add a little salt. Make small cuts on different sides and stuff with small pieces of pineapple. Mix a small amount of remaining pineapple juice or canned gravy (about ⅓ cup) with honey and mustard.

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Cut the onion into rings and wrap the meat steak on all sides. Pour the prepared sweet and spicy gravy on top. Wrap the pork in foil and place in the oven preheated to 150 degrees. Bake for 1.5-2 hours, constantly turning the steak.

Ingredients:

• pollock fillet (500 g)
• potatoes (1 kg)
• water (300 ml)
• beer (300 ml)
• honey (1 tbsp.)
• flour (450 gr)
• baking powder (1 tsp)
• sunflower oil (3 l)
• salt to taste

First, let's prepare a crispy batter for the fish. Mix 400 grams of flour with baking powder, add water, beer and honey. Stir and refrigerate for half an hour.

Interesting fact: A bottle of beer must be opened immediately before being put into batter. The more carbonated the liquid, the more airy the batter will be.

Peel the potatoes and cut into long slices. Then place in a pan of salted water, bring to a boil and immediately remove from heat. After this, fry the French fries until golden brown in a large amount of vegetable oil. To achieve crispy slices, throw the potatoes only into a hot frying pan and fry over high heat.

At the same time, heat a large amount of oil in another deep frying pan. Here we have to fry fish. Wash the fillet, roll in flour and batter, and then lower into boiling oil for 5-7 minutes. The fish should acquire a dense golden crust.

Traditional English fish and chips are ready! Serve potatoes and fish together. You can also add ketchup, garlic or cheese sauce to the dish.

Video "Chicken wings in honey sauce"

Source

Wikipedia: Bee Honey