Saturday, 17 May 2014

A Taste of Honey

Living here in Pooh Country (Sussex), it seems only right to write a blogpost about honey.
Sweet and sticky, it changes the flavour and the texture of dishes- be they sweet or savoury.
I'm featuring some of my favourites here, but I'm also including a link to the Guardian recipe swap site where other cooks have sent in dozens of lovely honey recipes too.

My own recipe featured in the newspaper today- even more reason to talk about honey!

Caviar d'Aubergines with Honey and Rosemary

Tarte Salee

Use the paste as a base for a savoury tartlet

Vegetable Lasagne

I use it, mixed with a duxelle of mushrooms as the 'meat layer' in a vegetable lasagne, layered up with tomato sauce, bechamel and creamed spinach or leeks.

Aubergine and White Bean Soup

Soups don't come much simpler to make than this- but the flavour is fab! Blitz together one portion of the caviar d'aubergines with a carton of butter beans and a litre of chicken or vegetable stock. The white beans thicken the soup and make it creamy- but without adding cream so good for you too!

OK- away from aubergines and on to more honey recipes.

Honey is used widely in Middle Eastern, North African and Greek cooking. I add a spoonful to a tagine to counteract the slight bitterness of the spice mix and the sharpness of the tomato stock.

Lamb Tagine with Couscous

Also, one of my favourite uses for honey is a sticky glaze for sausages.

Sticky Sausages

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