Recipes

Serves 2 | Preparation: 2 minutes | Cooking: 2-3 minutes

Ingredients:

• 4 slices wholemeal bread
• 1 tablespoon butter or dairy spread
• 1 tablespoon CAPILANO honey
• 1 ½ tablespoons ricotta cheese
• 1 ladyfinger banana, sliced diagonally
• 1 tablespoon chopped pecans

Method:

1. Lightly butter 1 side of each bread slice.
2. Place 2 slices, buttered side down, on a sheet of baking paper. Top with CAPILANO honey then ricotta. Top with banana and nuts. Cover with the remaining bread, buttered side up.
3. Toast in a preheated jaffle iron for 2-3 minutes until golden.

Wrap and store cooled loaf overnight for easier slicing. Toast and serve with berries and ricotta sweetened with CAPILANO honey.

 

Makes 1 loaf | Preparation: 10 minutes | Cooking: 55-60 minutes

 

Ingredients:

• 125g butter, softened
• ½ cup sugar
• 2 eggs
• 1 / 3 cup CAPILANO honey
• 1 ½ cups plain flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 250g pitted dates, sliced
• ½ cup roughly chopped walnuts

Method:

1. Preheat oven to 180°C/160°C fan-forced. Grease and line a 19 x 9cm (base measurement) loaf pan with baking paper.
2. Beat butter and sugar until light and creamy, using an electric mixer. Add eggs. Beat well to combine. Using a wooden spoon, stir through CAPILANO honey.
3. Sift together the flour, baking powder, cinnamon and a pinch salt. Stir through honey mixture until combined. Fold in dates and nuts. Spoon mixture into prepared pan.
4. Bake for 55-60 minutes until a skewer inserted in centre comes out clean (cover loosely with foil if loaf is browning too quickly). Cool 5 minutes in pan. Remove. Cool completely on wire rack.

Ingredients: (makes 12)

• 2 eggs
• 2 egg yolks
• ¾ cup water
• ½ cup milk
• 1 cup plain flour (sifted)
• ½ tsp salt
• 1 tbsp melted butter
• Oil (extra)
• Filling
• 1 cup CAPILANO honey
• 6 bananas
• ¾ cup peanut butter
• Crushed peanuts (extra)

Method:

1. Place eggs, water and milk into a bowl and beat until well combined. Separately place flour and salt into a bowl and gradually mix egg mixture in, beating continuously until well blended. Finally, beat in the melted butter, making sure the mixture is smooth. You may need to strain through a sieve to remove any lumps.
2. Cover bowl and place in the refrigerator to stand for one hour. Stir before using.
3. Preheat a heavy based non stick frying pan at a medium to high heat. Heat 1 tbsp oil then pour enough crepe mix to cover the base of the pan. Cook for 1-2 minutes on each side until lightly browned. Place crepes one on top of the other and set aside. Continue with remaining mixture.
4. Lay crepe flat, spread with peanut butter and CAPILANO honey. Place half a sliced banana in the centre of each crepe and fold sides to the middle to wrap banana.
5. Drizzle crepes with CAPILANO honey and sprinkle with crushed peanuts. Serve with ice cream or whipped cream (optional).

Makes approximately 24.

Ingredients:

• ¾ cup butter
• 2/3 cup castor sugar
• 2 large eggs
• 250g vanilla yoghurt
• 2 tbsp CAPILANO honey
• ¾ cup pistachio nuts (crushed)
• 1 tsp vanilla essence
• 2 cups self-raising flour
• ½ tsp bicarbonate soda
• 1½ tsp baking powder
• Pistachio nuts (extra)

Method:

1. Pre-heat oven to 180°C.
2. Combine butter and sugar in mixing bowl and beat using an electric beater until light and fluffy.
3. Add eggs, yoghurt, CAPILANO honey, pistachios and vanilla. Continue beating. Add flour, bicarbonate soda and baking powder. Beat until well combined.
4. Spray friand trays (or muffin trays) with cooking spray and pour in batter. Bake in a moderate oven until skewer removes freely. Serve with dusted icing sugar, a sprinkling of pistachios and ice cream.

Makes approximately 60 biscuits.

Ingredients:

• 250g butter
• 250ml vegetable oil
• 1 kg self-raising flour
• 1 cup sugar
• 1 tbsp cinnamon
• 2 tsp ground cloves
• 2 tsp bicarbonate soda
• 1 cup yoghurt (strained)
• 1 cup walnuts (finely chopped)
• ½ tsp cinnamon (extra)
• ½ tsp ground cloves (extra)
• 1 tbsp caster sugar (extra)
• 2 cups CAPILANO honey
• ¾ cup water

Method:

1. Place butter, sugar and oil into a mixing bowl and beat until light and fluffy. Add yoghurt, cinnamon, ground cloves and bicarbonate soda. Beat for a further 2-3 minutes. Finally, add the flour a little at a time, making sure the flour is well blended. Remove dough from beater and knead until smooth.
2. Divide dough into portions and roll into oval shapes, approximately 5 cm in length. Using a fork, lightly press the top of each biscuit to make a pattern. Place biscuits onto a lined, baking tray and bake in a moderate oven until golden brown.
3. To make honey syrup, place CAPILANO honey and water into a saucepan and bring to the boil, remove from heat.
4. Meanwhile, on a separate tray, combine the walnuts, caster sugar, cinnamon and ground cloves and spread out over the base.
5. Once the biscuits are completely cooled, place biscuits into the hot honey syrup in batches and allow the biscuits to sit for 1 minute.
6. Remove biscuits and place upside down on top of the walnuts to coat the top of each biscuit.
7. Repeat this process until all biscuits have been coated with the walnut mixture. You may need to reheat the honey, as it needs to be kept hot at all times.

Makes approximately 16 biscuits

Ingredients:

• 125g butter
• ½ cup brown sugar
• 1 egg
• 1 1/3 cup plain flour
• 1 tbsp ground ginger
• 2 tbsp CAPILANO honey
• ½ tsp bicarbonate soda
• Plain flour (extra)
• Sprinkles
• 1 egg white
• 1½ cups pure icing sugar (sifted)
• 4 drops lemon juice

Method:

1. Place butter and sugar in a mixing bowl and using an electric beater cream until light and fluffy. Add in egg and beat for a further minute. Add CAPILANO honey and mix well.
2. Separately combine flour, bicarbonate of soda and ginger and fold into mixture.
3. Sprinkle extra plain flour onto a surface and knead mixture until soft but not sticky. Place into a plastic bag and refrigerate for 30 minutes.
4. Preheat oven at 180°C. Line baking trays with non stick baking paper.
5. Divide mixture into four portions and roll each portion out to 3mm thickness. Cut shapes with Christmas tree or star cutters, (gingerbread men are always another favourite). Using a spatula, gently transfer your gingerbread onto the prepared baking trays.
6. Bake for 10 minutes and cool on trays.
7. To prepare the Royal Icing place egg white into a mixing bowl and beat with a wooden spoon. Stir in sifted icing sugar a little at a time beating after every addition. When icing becomes a thick consistency add in a few drops of lemon juice.
8. Separate the icing into 2-3 bowls and add in your selected food colouring. Spoon icing sugar into a piping bag and decorate gingerbread as desired.

Ingredients:

• 1 cup mashed banana (approximately 2 large bananas)
• 1 can light evaporated milk
• ½ cup vanilla yogurt or fromage frais
• ¼ cup CAPILANO honey
• ½ cup chopped nuts (pecans, walnuts, macadamias etc.)

Method:

1. Pour evaporated milk into a shallow container, cover and freeze until just firm.
2. Place frozen evaporated milk, mashed banana, yogurt or fromage frais, and CAPILANO honey in a food processor and blend until thick and creamy.
3. Place in a lamington pan, cover and freeze until just firm.
4. Repeat processing. Fold in chopped nuts.
5. Replace into pan, cover and freeze until firm.