Tag Archives: Honey

Sep26

* Goat Cheese, Figs and Walnuts with Drizzled Honey *

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Greetings from Woolpit in Suffolk, England! We’ve recently arrived here after a ten day adventure in Norway, where we had a memorable time with wonderful friends, old and new.  Norway is such a picturesque country, the people are gracious and the food is superb.  I’m feeling very inspired about the local delicacies that I’ve been devouring in Norway and here in England and I’m super excited about getting back into my own kitchen in Dunedin, New Zealand and concocting some deliciousness. I’ve been dreaming about being reunited with my food processor and making all of the dishes I’ve not been able to make on this trip without it. Living in many different abodes over the past three months has really made me appreciate exactly how good my kitchen is back home and what is essential, which has consequently been a good exercise in being truly grateful for all that I have, bless. We have another week here in the Northern Hemisphere and I’m savoring the fresh autumnal produce before I get to enjoy the spring delights of home. So much to look forward to – hurray!

The air has been feeling very autumnal here in Scandinavia and England. Leaves are fluttering about the paths and the evenings are fresh, as the summer dream is over for another year. As saddening as it may be that the warmth of the sun has dissipated, autumn brings with it an array of fresh fruit and vegetables which are very dear to many. Figs are one of my absolute favorites and have arrived at the markets, which makes me very, very happy. Ecstatic even.

Figs are the shining jewel in the autumnal crown. A fruit like no other, their taste and texture is very unique. As you take a bite, the chewiness of the skin, the crunchy popping of the seeds, the luscious flesh and the saccharine sweetness exude one great whack of sensory indulgence. In addition to tasting amazing, figs also get the Super Foodie tick of approval as their health benefits are many. Figs are an excellent source of dietary fibre, which assists in keeping you full for longer, which is good news if you are trying to lose weight especially as they are low in calories. The high fibre content in figs is also beneficial in keeping your bowels in tip-top shape and works wonders in relieving constipation. Figs are a good source of potassium, which helps to control blood pressure and also calcium, which assists with increasing and maintaining bone density. Figs also contain magnesium, copper, iron and manganese for an additional dose of goodness.

When purchasing figs, select those with a deep colour and which feel plump yet tender and ensure that there is no bruising.  As figs are highly perishable, keep refrigerated, wash right before you are about to serve and eat within two days of purchasing to ensure they are at their absolute best.

I love to eat figs simply on their own or with some Greek yoghurt, honey and nuts. However, the ultimate figgin’ combination is this one – a fragrant goat cheese (or chevre, as it is called in some places), the freshest, juiciest figs that you can find at your local market, walnuts and nectarous honey. Food of the gods, I say.

Goats Cheese, Figs and Walnuts with Drizzled Honey

200 grams of ripened goats cheese

4 large figs, quartered with stalks removed

16 walnut halves

Liquid honey, preferably raw

Fresh herbs to garnish

Cracked pepper

On four plates, drizzle a small portion of honey in the middle of each of the plates.  Cut the goat cheese into four slices (50 grams per person) and place on the drizzled honey. Arrange the quartered figs and walnut halves on the plate.  Drizzle more honey on top of the goat cheese, garnish with fresh herbs and season with cracked pepper.

Serve immediately. Vel bekomme!

Aug20

* Orange Blossom Stuffed Dates *

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The locale of Neukölln where I’ve recently been residing, is home to the largest mosque in Berlin and a considerable population of people of Middle Eastern descent.  As Ramadan is over for another year and the celebration of Eid ul-Fitr (Eid) is in full swing, there is great excitement in the air, a Christmas summer holiday-kinda feeling, where hanging lanterns festoon windows and shop fronts are adorned with bright, kaleidoscopic decorations.  The Muslim holiday of Eid ul-Fitr, literally translated as “festivity of breaking the fast”, signifies the end of Ramadan, the holy month on the Islamic calendar where Muslims refrain from eating, drinking and sexual relations during daylight.  Ramadan is a time of intensive sacrifice and reflection, where empathy for others less fortunate is expressed through acts of generosity and charity.  It is also a time of reconnecting with friends and family during the evening meal, Iftar.  The warmth and connectedness continues to be celebrated during Eid, when loved ones gather together for a few days of lavish feasts and merriment.

Dates are considered very important at this time and during the month of Ramadan they feature in daily rituals.  An odd number of dates (usually three) are consumed after sun down with a glass of water to break the fast and will unquestionably star in a dessert during Iftar later that evening.  During Eid, they are also given out as presents.  What I love about dates, especially the Medjool variety, is that they are like eating a healthy caramel.  They are so naturally sweet and satisfying, that eating one or two will kick any mid-afternoon sugar cravings to the curb.  Dates are an excellent source of fibre and are also surprisingly rich in protein – evidently 5 times more than other fruit.  They also contain 15 different minerals including zinc, iron, magnesium, potassium, sodium and phosphorous.  Basically, they are wee powerhouses of goodness.

When I lived in Jordan, one of my beloved pursuits was to visit the sweet stores, especially during Ramadan and Eid.  There were so many delicacies on offer, tantalizing combinations of dried fruits and nuts, usually with an aromatic hint of rose or orange blossom.  It was here that I first encountered stuffed dates and I was instantly charmed as they’re my kind of sweetie treatie – naturally healthy and bursting with super sweet flavor.  This is my take on stuffed dates, which are the quintessence of good times and celebration.  Eid Mubarak!

Orange Blossom Stuffed Dates

16 – 24 Medjool dates

A selection of nuts:  Walnuts, macadamias, almonds, pistachios, Brazil nuts, cashews…

The juice and zest of an orange

1 tablespoon of honey or agave

1 tablespoon of orange blossom water *

1/2 a teaspoon of cinnamon

In a small saucepan, slowly bring to boil the water, honey, orange-blossom water and cinnamon.  Allow to boil for a couple of minutes, stirring often, then set aside to cool. Split the dates open and remove the pit.  Set the nuts into the dates, with the nuts resting lengthwise.  With a pastry brush, generously glaze the stuffed dates with the syrup.  Pop in the fridge for at least 30 minutes for the glaze to set.  Arrange on a platter and sprinkle the orange zest over the stuffed dates.   Enjoy at any time of the day or night, with rose tea, coffee or as a celebratory sweetie-treatie.

Note:  There will probably be some left over syrup, which makes a great accompaniment to yoghurt.

* Orange blossom water can be found at all good delicatessens or Middle Eastern food retailers.

Aug16

* Wunder Bars *

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One of the things that I love the most about spending the summers in Berlin (apart from avoiding the New Zealand winters) is the access to inexpensive, organic whole foods. Clearly, I like to dabble in ancient grains and when I go to a supermarket or even a drugstore here, the aisles are packed with interesting and über-healthy types of flour, cereals, grains and vegan products.  Here, I really am in super foodie heaven.   A product that I’ve been experimenting with lately is puffed amaranth.  If I’m not having it for breakfast simply with fruit, milk and a touch of honey, I’m adding it to my super fruity Bircher muesli recipe for extra goodness.  Amaranth is a silent-type super food that you may have spotted hanging about on the bottom shelf at your local health food store.  However insignificant it may appear, it really does work in extraordinary ways.  Amaranth is actually a seed or “pseudo-grain”, which has been a staple food in numerous cultures for centuries.  In fact, the Aztecs regarded it as having supernatural powers and used it in religious ceremonies by forming a paste out of amaranth and honey and creating an image of a particular god they were worshipping.  Once formed, the image of the god was broken up and shared between the worshippers to eat.  This “food of the gods” is gluten-free, very high in protein and easily digested.  It is also rich in vitamins, containing vitamin A, vitamin B6, vitamin K and folate.  Minerals present include manganese, copper, calcium, iron, magnesium, phosphorous and potassium.

Another super food that I’ve encountered in Berlin is the aronia berry, or chokeberry, as it is sometimes referred. The aronia berry is a native to North America and is being hailed for its amazing super food properties.  Research has suggested that presently it has the highest concentration of antioxidants in any fruit.  Aronia berries also have an extremely high concentration of flavonoids, which help the body fight against disease.  They are known to improve circulation and have a good dose of quinic acid, which can prevent urinary infection – helpful and nutritious!

So, these wunderbars really are a wunder.  They are prepared in a flash and are generally made up of ingredients that you would have lying about in the nether regions of your pantry (with the exception of the aronia berries).  They also provide you with extreme nutrients to ensure that you power through the afternoon without resorting to making evils at your irritating colleague, or Beau, who you’ve been living in a shoe box with for far too long.

Wunderbars

2 1/2 cups of puffed amaranth

1/4 of a cup of loosely ground flaxseed

1/4 of a cup of dates, finely chopped

1 cup of dried super fruits: cherries, goji berries, raisins, aronia berries, blueberries…

1/4 of a cup of sunflower seeds

1/2 a cup of nuts:  almonds, pistachios, cashews, Brazil nuts…

1 teaspoon of cinnamon

A large pinch of ground Himalayan rock salt

1/2 a cup of agave or honey

1/2 a cup of tahini

3 tablespoons of coconut oil

1 teaspoon of vanilla extract/vanilla paste

Mix all of the dry ingredients together in a large bowl.  Heat the wet ingredients in a saucepan until a liquid consistency is reached, right before boiling point.  Combine the wet ingredients with the dry ingredients until it resembles a divine mass of goodness.  Push into a form and pop into the fridge for a few hours to solidify.  Cut into bars and eat for breakfast, lunch or simply when you’re having a “moment”.  Keep refrigerated for the perfect wunder bar.

Jul15

* Lemon Chia Curd *

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Lemon curd is surely one of the finer things on earth – put simply, it’s silky, smooth sunshine in a pot.  With the addition of chia, this lemon curd is decorated with tiny, speckled seeds which provide a rich source of antioxidants and give a delightful twist on an old classic.  It is so versatile that when I have a batch in the fridge, it is likely that I’ll have it on toast for breakfast, on crackers or mixed into yoghurt as an afternoon snack and featured somewhere in a dessert that evening.  The truly brilliant thing about this recipe is that you can have the zesty, creamy goodness sans unnecessary fat and refined sugar, which is usually present in traditional lemon curd recipes.  It is seriously simple – eggs, lemons, honey and the shining super food star, chia.  The chia seeds provide a dreamy texture and gelatinous quality to the curd which butter would usually achieve.

Chia is a relatively new product on our shelves, but has been cultivated and used in a variety of ways in South America for centuries.  It comes from the plant Salvia hispanica and is a member of the mint family.  Chia is a rich source of omega-3 fatty acids and unlike flaxseeds, does not have to be ground to enable nutrients to be absorbed by the body.  Chia seeds are also a good source of fibre, magnesium, copper, iron, zinc, calcium and niacin.  When mixed with liquid and allowed to sit for 20 – 30 minutes, chia forms a gel which can be used as a vegan and gluten-free thickening agent.  Basically, you can add chia seeds to anything you like – sprinkled on salads or porridge, as an energy-boosting ingredient to a smoothie or ground up in baking.

Lemon Chia Curd

2/3 of a cup of lemon juice (about 5 large lemons)

The zest of two lemons

1/3 of a cup of good quality honey

5 free-range egg yolks

1 free-range egg

1 teaspoon of vanilla paste

1 heaped tablespoon of chia seeds

Place all of the ingredients into a thick-bottomed saucepan and whisk* together at a low – moderate heat.  Whisk constantly until the mixture thickens, usually about 5-6 minutes or when the mixture sticks to the back of a spoon.  Take off the heat, transfer into a vessel and allow the mixture to set in the fridge for 1-2 hours.  The lemon chia curd will keep well in the fridge for up to two weeks, though it will most probably be snaffled in the first couple of days.  Serve with anything you like, the possibilities are truly endless.

* Note:  I’ve found that using a silicone whisk as opposed to a metal whisk makes for a far superior tasting lemon chia curd.