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honey chicken with apricot.

250 g dried apricots
500 ml hot chicken
10 chicken pieces
cake flour spiced with salt, black pepper and herbs oil
1 large onion, sliced
250 ml honey
250 ml fresh lemon juice
100 g mixed nuts, roasted
Soak the apricots in the stock until soft. Meanwhile coat the chicken pieces with the spiced cake flour. Heat oil in a pan and fry chicken pieces until golden brown on both sides. Remove and drain on paper. Fry the onion rings in the remaining fat until tender, add the chicken pieces and soaked apricots, Blend the honey and lemon juice and pour over the chicken pieces. Cover and simmer slowly until the chicken is tender. Add half the nuts, heat through and serve with rice and broccoli. Sprinkle with the remaining nuts and serve.

apricot shake

500 ml cold buttermilk
120 ml apricot nectar
5 ml honey
3 ml vanilla essence
Blend all the ingredients, beating until well blended. Pour into tall glasses and serve immediately

apricot spread

125 ml dried apricots, stewed until soft
10 ml honey
100 g margarine
Purée the apricots until smooth. Add the remaining ingredients and mix well. Chill until needed.

avocado and strawberry salad

fresh lettuce leaves
2 avocados, halved, skin removed
8 strawberries, halved
mint leaves SALAD DRESSING
250 ml plain yogurt
1 orange, juice
25 ml honey
Arrange the lettuce leaves on a flat salad platter. Slice the avocado halves and fan out. Place the halves on a flat surface with the hollow side facing down. Cut into thin strips down the length of the avocado, but don't cut through the stem end. Carefully place the avocado halves on the salad platter and fan out the slices. Arrange the strawberries and mint leaves between the avocado fans and serve the dressing separately. To make dressing, mix all ingredients together well.

bacon-wrapped chicken with rice & lentils

45 ml olive oil
2 onions, chopped
3 cloves garlic, crushed
150 g brown lentils
200 ml dry white wine
200 ml fresh orange juice
700 ml chicken stock
1 ml allspice
10 ml orange rind
15 ml honey
150 g rice
250 g fresh button mushrooms, sliced
250 g broccoli, broken into florets
salt and freshly ground black pepper
6 chicken breast fillets, sliced in half lengthways
250 g rindless streaky bacon
Heat the oil in a large saucepan or casserole dish. Sauté the onion and garlic until soft. Add the lentils, wine, orange juice, stock, allspice, orange rind and honey and stir well. Bring to the boil, then reduce heat and allow to simmer for 1 hour. Add the rice and veggies and continue to simmer for a further 15 minutes, season to taste, then remove from the heat and transfer the mixture to an ovenproof dish. Wrap one bacon strip around each halved chicken breast, then lay them on top of the lentil and rice mixture. Bake in preheated oven (180 °C) for 20 minutes.

baked chocolate custard

2 extra-large eggs
50 ml castor sugar
30 ml corn flour (Maizina)
600 ml milk
100 g milk chocolate
pinch salt
Orange rum sauce
50 ml butter
75 ml honey
10 ml lemon juice
1 orange (grated rind)
375 ml orange juice
12 ml rum essence
pinch salt
10 ml corn flour
Preheat the oven to 180 ºC (350 ºF). Grease an ovenproof dish or 6-8 individual ramekins (soufflé dishes). Beat the eggs, castor sugar and corn flour until light. Heat the milk, chocolate and salt together until the chocolate has melted. Add the egg mixture, stirring well. Pour into the prepared dish, place in an ovenproof dish filled halfway with boiling water. Bake for about 25-50 minutes or until the tip of a knife comes out. Just before serving, turn the dessert out on to a plate, decorate with chocolate curls.
Place all the ingredients, except the corn flour, in a saucepan. Bring to the boil and simmer for 5 minutes. Blend the 5 – 10 ml corn flour with a little cold water and add to the sauce. Simmer until the sauce thickens slightly, then cool. Serve with the baked chocolate custard.

banana cake

500 ml self-raising flour
5 ml bicarbonate of soda
5 ml mixed spice
200 ml castor sugar
90 g butter at room temperature
2 large ripe bananas, mashed
50 ml milk
3 extra-large eggs
50 ml honey
Preheat the oven to 180 °C. Grease a cake tin with butter. Mix Bicarbonate of soda and mixed spice into a mixing bowl. Stir in the castor sugar and add the butter, bananas, milk and eggs. Beat until all the ingredients are blended. Turn the batter into the prepared tin, spreading evenly. Bake in the centre of the oven for 50 to 60 minutes or until the cake is nicely risen and done when a testing skewer is inserted in the centre. Remove from the oven and leave to cool for 10 to 15 minutes before turning out onto a wire rack. Gently heat the honey and brush over the warm cake. Leave to cool completely.

basic pizza dough

20 g instant dried yeast
30 ml honey
330 ml lukewarm water (or more)
30 ml olive oil
4 x 250 ml plain white bread flour
5 ml salt extra flour for dusting
In a bowl, dissolve the yeast and honey in a little lukewarm water. Pour flour onto a clean surface or into a large bowl and make a large well in the centre. Add the yeast and honey mixture to the well and stir with a fork. Using your fingertips in a circular motion, slowly collapse the well wall and mix the mixture with the flour to create a sticky, porridge-like consistency. Dust your hands with flour and keep mixing, adding the rest of the water until the dough starts to hang together and gets less sticky. Make sure that all the flour is incorporated into the dough. Again flouring your hands shape the dough into a ball and place on a floured surface. Now knead for five minutes until you have silky, elastic dough. Shape into a ball, dust the top with flour, score the top with a knife and place in a bowl. Cover the bowl with cling wrap or a damp dishcloth and place in a warm, draught-free place to prove (i.e. to rise) for 30 to 45 minutes, until it has doubled in size. When it has proved, knock the air out by squashing it. Divide the dough into four pieces and roll out into 25 cm round discs. (If you don't have a rolling pin, use an empty wine bottle.) Top with your favorite topping. The pizza dough can be frozen for up to three months, or freeze rolled out pizzas interleaved with cling wrap.

fruit honey knots

60 g butter
250 g cake flour
5 ml cinnamon
pinch of salt
1 large egg
175 ml Sambuca liqueur
250 ml clear honey
75 ml water butter for frying
In a large bowl, rub butter into flour, cinnamon and salt. Add egg and 75 ml of the liqueur, and bind together to make soft dough. Knead for five minutes. Leave to rest for 20 minutes. Place honey, remaining liqueur and water in a pan and simmer until a light syrup forms. Allow to cool. Roll out dough and cut into squares. Twist squares diagonally. Fry the knots until crisp and light. Drain on kitchen paper and dip in the honey syrup. Serve dusted with icing sugar.

butternut and granadilla salad

1 head lettuce, leaves separated
1 kg uncooked butternut, coarsely grated
125 ml granadilla juice or pulp
60 ml orange juice
70 g raisins
60 ml pecan nuts, coarsely chopped
5 ml honey
extra pecan nuts to garnish
Arrange the lettuce leaves on a salad platter. Lightly combine the remaining ingredients and spoon on top of the lettuce leaves. Garnish with extra chopped nuts, if desired.

carrot and poppy seed muffins

250 ml cake flour
190 ml whole wheat flour
250 ml mealie meal
75 ml baking powder
3 ml bicarbonate of soda
60 ml poppy seeds
250 ml apple juice
2 extra large eggs
125 ml honey
65 ml oil
250 ml grated carrots
Preheat the oven to 190 °C . Spray a muffin tin with 12 hollows with non-stick spray. Sift together the cake flour, whole wheat flour, mealie meal, baking powder and bicarbonate of soda. Add the bran left behind in the sieve and the poppy seeds and mix lightly. Whisk together the apple juice, eggs, honey and oil. Add to the dry ingredients. Add the carrots and fold in lightly until just blended. Spoon into the prepared muffin tin and bake for 20 to 25 minutes or until the muffins are done.

chicken pita's

500 g chicken breast fillets, skinless and de boned
olive oil
1 clove garlic, crushed
2 cm piece fresh ginger, grated
250 ml sweet 'n sour sauce
100 ml water
15 ml Worcestershire sauce
salt and freshly ground pepper
honey to taste
5 pita breads
Flatten the chicken breast fillets and cut into thin strips. Fry the strips in the olive oil until browned. Add the garlic and ginger. Lightly stir-fry, then add sweet 'n sour sauce, water, Worcestershire sauce and honey. Bring to the boil and simmer until sauce has reduced slightly. Season with salt and pepper. Warm the pita's a little – open one side. Fill with lettuce, tomato slices and chopped cucumber. Spoon in the chicken.

chicken wings with a difference

250 ml mango juice
40 ml honey
1 lemon (rind only)
8 ml Tabasco Habanero sauce
16 chicken wings
30 ml sunflower oil
10 ml freshly grated ginger
8 spring onions
1 red pepper, cut into thin strips
100 g baby corn, halved
500 ml cooked rice
200 ml chicken stock
410 g red kidney beans, drained
1 avocado pear, cubed
1 Heat the mango juice and honey together and allow to simmer for 5 minutes. Remove from the heat and add lemon rind and 5 ml of Habanero Sauce. Allow to cool. 2 Place chicken wings in a shallow dish and drizzle with the sauce. Allow to marinate for 1 hour. 3 Thread the wings on to wooden skewers and place on a greased baking tray. Bake in a preheated oven at 200 ºC for 20-30 minutes. Turn once to ensure even browning. 4 Heat the oil in a large frying pan. Add ginger, spring onions (cut into 2 cm pieces), red pepper and baby corn. Stir-fry for 1 minute, then add rice. Stir-fry for a further minute, then stir in the remaining Habanero Sauce, the stock and beans. Cook for 5 minutes, stirring occasionally. 5 Remove from the heat, gently stir in the avocado and season with salt to taste. Top each serving with chicken skewers Cooking time: 25 minutes Oven temperature: 200 ºC .

choc-chip pancakes with honey sauce

250 ml cake flour
15 ml baking power
2 ml salt
30 ml sugar
1 large egg
190 ml milk
30 ml oil
65 ml small chocolate chips
125 ml Honey
60 ml butter
5 ml ground cinnamon
Sift the flour, baking powder and salt, then stir in the sugar. Combine the egg, milk, and oil. Add the liquid ingredients to the flour mixture. Mix well before stirring in the chocolate chips. Bake pancakes one at a time in non-stick frying pan. Keep warm. Honey sauce: Heat the honey, butter and cinnamon. Serve drizzled over the pancakes, along with cream or ice cream.

chocolate mousse

15 ml gelatine
125 ml water
125 ml sugar
20 ml cocoa powder
15 ml honey
2 ml instant Nescafé coffee
250 g smooth low-fat cottage cheese
75 ml plain low-fat yogurt
250 ml low-fat milk
2 ml vanilla essence
Sprinkle gelatine over half the water and leave until spongy. Place the remaining water, sugar, cocoa, honey and instant coffee in a saucepan and heat while stirring continuously until the sugar has dissolved. Cool the cocoa mixture slightly before adding the gelatine mixture. Stir until the gelatine has dissolved completely. Beat the cottage cheese and yogurt together. Add the milk and beat well. Also add the cocoa mixture and vanilla essence and mix well. Allow mousse to cool in the fridge, stirring occasionally. Beat mousse with an electric hand beater until light and fluffy. Put into 8 small dessert bowls or glasses and chill for at least 3 hours. Serve.

dreamy caramels

397 g can condensed milk
400 g white sugar
60 g butter
30 ml (2 tbs) syrup
30 ml (2 tbs) honey
5 ml (1 tsp) vanilla extract
Place all the ingredients except vanilla extract in a saucepan. Stir over a low heat for 20 min or until golden brown. Stir in vanilla extract and pour into a greased shallow tray. Once it's cooled, cut lightly to mark squares. Cut when cold.

easy microwave honey tart

200 g Tennis biscuits, crushed
150 g walnuts, finely chopped
7 ml baking powder
2 ml ground cinnamon
pinch salt
5 extra-large eggs, separated
200 ml sugar
5 ml vanilla essence
375 ml water
375 ml sugar
125 ml honey
Spray a microwave proof dish with non-stick spray. Mix the crushed Tennis biscuits, walnuts, baking powder, cinnamon and salt together in a large bowl. Beat the egg whites until foamy and add 60 ml of the sugar. Beat until the egg whites form stiff peaks. Beat the egg yolks until light and creamy. Add the remaining sugar (140 ml) by the spoonful while beating continuously. Add the vanilla essence and mix. Fold the egg yolk mixture into the egg white mixture. Also add the dry ingredients and fold in. Turn the mixture into the prepared dish. Place on an up turned saucer in the microwave oven and microwave for 9 minutes on 100 per cent power. Prick the tart with a fork. Mix all the ingredients for the sauce in a microwave proof dish. Microwave for 8 minutes on 100 %. Stir well after 4 minutes. Pour the hot sauce over the hot tart, leaving it until all the sauce has been absorbed

festive phyllo parcels

6 sheets phyllo pastry
melted butter
65 ml seedless raisins, or sultanas
65 ml chopped pecan nuts, walnuts or cashew nuts
65 ml sunflower seeds
30 ml sesame seeds
45 ml honey
5 ml ground cinnamon
1 small lemon, juice
Mix ingredients together and set aside. Brush 1 sheet of phyllo pastry with melted butter. Lay another sheet on top and brush with melted butter, then another. You will have 3 sheets stacked on top of one another. Cut into 6 squares. Place 1 heaped teaspoon of filling in centre of each pastry square. Lift up sides and pinch together to make a parcel. Repeat brushing and stacking process, using remaining sheets of pastry, and continue as described above. Place phyllo parcels on oiled baking tray and bake them at 200 ºC until crisp and golden, about 8 minutes

frozen fruit yoghurt

400 g frozen berries
250 ml plain low fat yoghurt
5 ml vanilla essence
5 ml honey
Place all the ingredients in a food processor and process until smooth. Spoon into glasses or bowls and serve immediately.

health muffins

250 ml self raising flour
250 ml coconut
125 ml oats
125 ml brown sugar
100 ml sesame seeds
100 ml whole wheat flour
100 ml raisins
100 ml butter, melted
15 ml honey
1 extra-large egg, whisked
150 ml milk
100 g white chocolate (optional)
Preheat oven to 180 ºC (350 ºF). Spray a muffin tin with 12 hollows with non-stick spray. Combine all the dry ingredients in a large bowl. Blend the butter and honey well and add to the dry ingredients. Mix lightly. Mix the egg and milk and add to the flour mixture. Mix lightly, taking care not to over mix. Fill each hollow of the muffin tin three quarters full and bake for 20 minutes. Cool in the tin before turning out onto a wire rack to cool completely. Melt the chocolate and drizzle over the muffins if desired.

honey butter

120 g butter
125 ml honey
Blend and serve with apple muffins.

roast chicken

1 whole chicken
salt and pepper
2 onions, chopped
30 ml honey
1 lemon, juice
125 ml tomato sauce
5 ml Worcestershire sauce
125 ml chutney
Preheat the oven to 180 ºC. Halve the chicken through the breast and backbone. Season the two halves with salt and pepper and place in an oven dish, skin side up. Sauté; the onion in a little oil until tender. Blend the remaining ingredients and spoon over the chicken halves. Bake for about one hour or until the chicken is tender and brown on the outside but still juicy inside. Baste regularly with the sauce.

lavender & mint infused honey

500 ml honey
80 ml chopped fresh mint
2 sprigs lavender, bruised
Place all the ingredients in a saucepan and heat over a low heat for 10 minutes, taking care not to let it boil. Remove from the heat and leave to stand for two hours. Strain, pour into jars and seal until ready to use.