8 sweet and savory recipes with honey

8 sweet and savory recipes with honey

Obtained from the nectar of flowers and bee excretions, Honey is a natural product that has numerous benefits. Besides being great to sweeten beverages and foods, Honey is rich in potassium, magnesium, sodium, calcium, match, ferro, manganese, cobalt, copper and other minerals, It is a source of energy and has antimicrobial action, antioxidant and a prebiotic. That is why, the Week Guide met 8 recipes with honey for you to do at home. binds:

HONEY CAKE WITH FRUITS
*Green World Recipe

Ingredients:
1 cup (tea) whole wheat flour
1 cup (tea) of common wheat flour
1 cup (tea) Organic brown sugar
1 cup (tea) soy milk
½ cup (tea) damask dry chopped
½ cup (tea) of chopped dates
2 organic eggs
4 spoons (tea) organic honey
2 spoons (tea) baking powder
1 Spoon (soup) extra virgin coconut oil

WAY TO PREPARE:
Beat the egg whites and reserve. In a large bowl, mixing milk, the sugar, yolks, the honey, coconut oil and flour gradually. Add fruit and mix gently. Add the egg whites and baking powder until combined mass. Pour into greased and floured dough medium. Bring to a preheated oven (180ºC) approximately 45 minutes or until golden brown.

Yield: 12 portions
Approximate Calories per serving: 137 kcal

RED FRUIT PIE
*Green World Recipe

Ingredients:
1 pot 200g low-fat yogurt
2 eggs
400g tofu into pieces
5 tbsp demerara sugar
1 soup spoon starch
1 tablespoon of raisins white chopped
Coconut oil for greasing
2 tea cup of fresh or frozen berries

WAY TO PREPARE:
Beat the yogurt, the eggs, o tofu, four tablespoons of sugar and starch in a blender until a creamy mass. Mix the raisins without hitting. Pour into a greased round shape with removable rim with coconut oil. Return to oven preheated to 180 ° C and bake 15 minutes. Turn off the fire, open a little oven and cool. Mix the fruit with the remaining sugar if necessary, put a little water and boil rapidly. Cover cake and refrigerate until ready to serve.

Yield: 6 portions
Approximate Calories per serving: 200 kcal per serving

Veal shank WITH HONEY AND LEMON
Ingredients:
1 ham 3 kg, approximately
Rosemary (August)
2 kg of English unpeeled potatoes, cut into thin slices
Juice of 2 lemons
4 spoons (dessert) honey (if you prefer, add more)
1/2 white wine glass
Black pepper (August)
1 orange
will (August)

WAY TO PREPARE:
Season the shank with salt, the lemon, the Orange juice, honey and black pepper kingdom. Make small holes in the surface of the meat and place the rosemary sprigs. Around, place the potatoes and season with the same ingredients. Drizzle with white wine and olive oil. Bake in preheated oven to 230 degrees, covered with aluminum foil. Bake for 2 hours and 30 minutes, Lower the oven and go watering, with own juice, slowly. Remove the foil and return to oven for another 30 minutes, to gild. Continue watering, so they do not dry out. Remove the ham and potatoes from oven and deglaceie the pan with a little water to form the sauce. Place the meat and potatoes on a platter, cover with sauce and serve following. Remember that the cooking time varies according to the size of the shank and can vary also oven to oven. Check from time to time if the meat is already baked or is getting dry.

Crafts DE MEL E Quinoa
* Green World Recipe

Ingredients:
1 cup (tea) quinoa flakes in organic
1 cup (tea) whole wheat flour
1/2 cup (tea) brown sugar
1 Spoon (tea) baking powder
2 spoons (soup) honey
1 Spoon (soup) margarine (or butter) light melted
1 this
2 spoons (soup) of water

WAY TO PREPARE:
In a deep bowl, mix the quinoa, flour, the sugar, baking powder, the honey, to margarine, egg and water. Stir until a thick mass. Mold cookies with your hands and place them in a pan lined with aluminum foil. If you prefer, make balls with a spoon. Bake in preheated oven 180 ° C for about 25 minutes or until golden brown. Remove from oven, allow to cool completely and store in a tightly closed glass container.

Yield: 20 portions
calories: 57 kcal per serving

PANNA COTTA HONEY AND LEMON
Ingredients:
Panna cotta
2 spoons (tea) gelatin powder (10 ml) or 4 leaves of 2 g immersed in cold water
1 ½ cup (tea) milk (375 ml)
1 ½ cup (tea) sour cream 35% of fat (375 ml)
½ vanilla pod with the seeds of
1 lemon (type stud) shaved and cut into thick strips
½ cup (tea) honey (125 ml)
lemon slices for garnish
lemon caramel
1 cup (tea) of icing sugar (250 ml)
2 spoons (soup) of butter (30 ml)
Juice of 1 lemon (see above)
3 spoons (soup) sour cream 35% of fat (45 ml)

WAY TO PREPARE:
Panna Cotta
Dissolve the gelatin powder in a quarter cup (60 milliliter) Cold water. Leave for three minutes. Place the milk and the cream in a pan. Add the beans and vanilla seeds, lemon zest and honey (save the lemon juice to the caramel). Let simmer on low heat. Add the gelatin and continue cooking for approximately two minutes until completely dissolved. Remove from heat and let the chips to soak for five minutes. Coe with a fine sieve and divide into four glasses. Refrigerate and let stand for at least four hours.
lemon caramel
Heat the icing sugar in a saucepan over low heat for about five minutes until melted and golden brown. Add butter, lemon juice and sour cream. Turn off the heat and let stand for two minutes.
At your service
Serve the panna cotta with lemon caramel sauce and lemon supreme as trim.

ROAST SALMON THE MUSTARD SAUCE AND HONEY
Ingredients:
1 Full jet spray oil
600g salmon (4 150g each fillets)
1 pinch of table salt
1 pinch of black pepper kingdom ground black
¼ cup Dijon mustard
2 spoons (soup) honey
1 Spoon (soup) of water
1 Spoon (soup) of white wine vinegar
¼ teaspoon (tea) Mustard powder
¼ teaspoon (tea) Garlic powder
2 spoons (tea) chopped fresh endro

WAY TO PREPARE:
Preheat oven to 200 ° C. Cover a shallow baking pan with oil spray. Season both sides of salmon fillets with salt and pepper and arrange in the pan. In a small bowl, Mix Dijon mustard, the honey, the water, vinegar, mustard and garlic powder. Retire 2 tablespoons of the mixture and spread on the salmon fillets. Mix dill with the rest of the mustard mixture and book. Take the fillets in the oven and bake until firm to the touch of a fork, approximately 15 minutes. Remove from oven. At your service, arrange 4 dishes 1 salmon fillet and covering each with up by mustard sauce.

BANANA CREAM WITH CINNAMON, HONEY AND COCOA
Ingredients:
1/2 dozen banana chopped silver
1/4 lemon juice
1/2 Spoon (soup) cinnamon
Mel
Cocoa

WAY TO PREPARE:
Place the chopped banana in a container and place in the freezer. After frozen, hit the mix and add the lemon juice and cinnamon. Serve or light again to the freezer.

Skewers curds CHEESE WITH HONEY CUPUAÇU
Ingredients:
cheese curd
200g curd cheese piece
toothpicks
Crespa sauce chopped
Honey cupuassu:
¼ cup (tea) honey
¼ cup (tea) cupuassu pulp
3 spoons (tea) lemon zest
2 pinches salt

WAY TO PREPARE:
Mix the cupuaçu honey ingredients and let sit for an hour before serving. Cut the curd cheese into cubes the same size (one centimeter by one centimeter and a half and half). In a hot nonstick skillet lightly browned on all sides of the cheese cubes quickly, taking care not to melt. Prick each cube at a toothpick. Place the skewers in a dish or shallow tray and a drop ping honey over each piece of cheese. serve immediately, while still warm, chopped parsley with curly decorating.

Source: http://bit.ly/2AkOLeL