This cocktail screams Christmas! It's refreshing and so easy to make.
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Enjoy!
These Chai Honey gelatine gummies are high in protein and are such a delicious snack, especially for kids!
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This simple light and perfectly sweet cake comes together so quick.
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Enjoy with a cup of coffee or tea.
This simple yet impressive dessert is the perfect no fuss Christmas treat. Make it ahead of time, pop it in the fridge and it's ready to go the next day.
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Dive into the festive spirit with our Christmas Chocolate Honey Mousse! Indulge in velvety chocolate honey bliss.
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Espresso Honey Beef Brisket
This beef brisket is unbelievably good. It's tender and packed full of flavour. You need to make it!
Ingredients:
1.3-1.5kg of beef brisket
1 red onion roughly sliced
3 cloves garlic sliced
4 TBSP tomato paste
1 400g can of diced tomatoes
250ml orange juice
250ml of stock (beef, veg, chicken - whichever you have)
2 TBSP of ShortHive Espresso Honey
2 TBSP Worcestershire sauce
Spices (however much you like)
Garlic powder
Onion Powder
Smoked Paprika
Cinnamon
Method:
1. Preheat oven to 130c
2. In an oven-proof casserole dish, brown your brisket on both sides, then allow to rest on a plate to the side.
3. To your hot pan, add the garlic and onion. Allow it to caramelise and soften.
4. Add the diced tomatoes, tomato paste, orange juice, bone broth, ShortHive Honey, and Worcestershire sauce. Add your meat back in.
5. Generously top the meat with your spices of choice.
6. Place the lid on, and pop in the oven for around 6ish hours - until the meat
7. shreds easily!
8. Once soft, shred with two forks through the sauce
9. Turn the oven up to 180c and place the brisket back into the oven with the lid off for about an hour until caramelised and delicious!!
For our family of four, we can often get 3-4 meals out of this brisket. We use it in tacos, on homemade pizza or in a pasta bake. It's delicious and so versatile!
Ingredients:
Instructions:
Preheat oven to 190°C and line a baking sheet with parchment paper, set aside.
Cover with puff pastry rectangle and crimp edges with fork.
Brush with egg wash, sprinkle on more Gewürzhaus Granola Spice and bake for 15-20 minutes.
Indulge in the scrumptious delight of this upside down puff pastry apple chai honey tart. Serve with a large scoop of vanilla ice-cream and a hot cup of tea.
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Instructions:
Blend the ingredients: Place all ingredients in a blender. Blend on high speed until all the ingredients are well combined and the smoothie has a creamy consistency.
Adjust the consistency: If the smoothie is too thick for your liking, you can add a little more milk and blend again until desired consistency is achieved. If it's too thin, you can add a few more rolled oats or ice cubes and blend again.
Serve: Pour the creamy banana, macadamia, honey smoothie into your prepared glass.
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Instructions:
Preheat the oven: Preheat your oven to 190°C.
Add honey: Drizzle 1 tablespoon of Chai Honey over the exposed side of the brie, spreading it evenly to cover the surface.
Wrap in puff pastry: Fold the pastry over the brie, completely enclosing it and sealing the edges. Trim any excess pastry if needed.
Bake the brie: Transfer the wrapped brie onto the parchment-lined baking dish. Brush the top and sides of the pastry with a beaten egg for a golden finish. Bake in the preheated oven for 20-25 minutes, or until the pastry turns golden brown and flaky.
Toast the pecans: In a dry skillet over medium heat, toast the chopped pecans in butter for a few minutes until fragrant and lightly golden. Stir occasionally to prevent burning. Remove from heat and set aside.
Serve: Once the baked brie is golden and deliciously puffed, remove it from the oven and let it cool slightly. Transfer it to a serving platter and sprinkle the toasted pecans over the top. Finish with an additional drizzle of Chai Honey.
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Instructions:
Toast the crumpets: Begin by toasting the crumpets until they are golden brown. You can use a toaster or toast them in a preheated oven at 350°F (175°C) for about 5 minutes. Set them aside.
Butter the crumpets: Spread a generous amount of butter on both sides of each crumpet.
Arrange the crumpets: Once the crumpets are nicely toasted, transfer them to serving plates. They should be warm, buttery, and slightly crispy.
Drizzle with ShortHive Honey: Generously drizzle each crumpet with ShortHive, allowing the honey to pool and soak into the crumpets. The delightful blend of honey and butter will create a heavenly combination of flavours.
Optional toppings: For an extra touch of freshness and presentation, you can add some sliced fresh fruits, such as berries or banana, on top of the honey-drizzled crumpets.|
Enjoy: Serve the ShortHive Honey on Buttery Toasted Crumpets while they're still warm. Each bite will provide a delightful contrast between the crispy and buttery crumpets and the luscious sweetness of the honey. The simplicity of this treat allows the flavours to shine through, making it a perfect choice for a cozy breakfast or a comforting afternoon snack.
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Instructions:
Preheat your oven to 200°C (180°C fan-assisted) and line a baking sheet with parchment paper.
Cut the potatoes into thick-cut chips, leaving the skin on for extra texture and flavour.
In a large mixing bowl, combine the olive oil, smoked paprika, and ShortHive Chilli (Hot) Honey. Mix well to create a marinade.
Add the potato chips to the bowl and toss them gently to coat them evenly with the marinade.
Arrange the coated chips in a single layer on the prepared baking sheet, making sure they are not overcrowded.
Sprinkle the chips with a large pinch of salt.
Bake the chips in the preheated oven for about 30-35 minutes, or until they are golden brown and crispy, flipping them halfway through for even cooking.
Once baked, remove the chips from the oven and let them cool for a few minutes.
Transfer the Hand-Cut Paprika and Chilli Honey Baked Chips to a serving plate or bowl, garnish with freshly chopped parsley, and serve immediately.
Enjoy these tantalising hand-cut chips with a delightful blend of the paprika, flaky salt and a touch of sweetness from the Chilli (Hot) Honey. They make a delicious and crispy side dish that pairs well with your favourite dipping sauce or as a flavourful accompaniment to burgers, sandwiches, or grilled meats. Bon appétite!
Ingredients:
Instructions:
In a large mixing bowl, whisk together the soy sauce, ShortHive Salted Honey, olive oil, minced garlic, smoked paprika, and black pepper.
Add the chicken pieces to the bowl and toss to coat them evenly with the marinade. Allow the chicken to marinate for at least 1 hour, or for better flavour, refrigerate overnight.
Preheat your barbecue grill to medium-high heat. Make sure the grates are clean and lightly greased.
Place the chicken pieces on the grill, reserving the marinade for basting.
Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 75°C and the chicken is fully cooked. Baste the chicken with the reserved marinade during grilling, turning occasionally to ensure even cooking and to create a flavourful glaze.
Once cooked, transfer the chicken pieces to a serving platter.
Garnish with freshly chopped parsley or spring onions for added freshness and presentation.
Serve the Salted BBQ Honey Soy Chicken Pieces hot off the grill as a delicious main dish.
The combination of savoury soy sauce, sweet and salty salted honey, and smoky barbecue flavours creates a mouthwatering glaze on these grilled chicken pieces. This recipe is perfect for outdoor barbecues or weeknight dinners. Enjoy the delectable taste of this flavoursome chicken dish.
Salted Honey Salad Dressing:
Ingredients:
Instructions:
In a small bowl, whisk together the olive oil, apple cider vinegar, ShortHive Salted Honey, Dijon mustard, sea salt, and freshly ground black pepper.
Taste the dressing and adjust the salt and pepper to your liking. You can also add more salted honey if you prefer a sweeter taste.
Once well combined, let the dressing sit for a few minutes to allow the flavours to meld together.
Give the dressing another whisk just before using it on your salad.
Drizzle the Salted Honey Salad Dressing over your favourite salad greens or vegetables.
Toss the salad gently to ensure even coating of the dressing.
Serve and enjoy the delicious balance of sweet and salty flavours in your salad.
This Salted Honey Salad Dressing adds a unique twist to your salads, bringing a delightful combination of sweetness and savoury notes. It pairs well with a variety of salad ingredients, including mixed greens, sliced fruits, nuts, and cheeses. Enjoy the burst of flavours that this homemade dressing brings to your salads!z
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Salted Honey Caramelised Carrots:
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Instructions:
Preheat your oven to 200°C.
In a large oven-safe skillet or baking dish, add the baby carrots in a single layer.
In a small saucepan, melt the butter over medium heat. Once melted, remove from heat and stir in the ShortHive Salted Honey until well combined.
Pour the salted honey mixture over the carrots, making sure they are evenly coated.
Sprinkle the sea salt and a generous amount of freshly ground black pepper over the carrots.
Place the skillet or baking dish in the preheated oven and roast for 20-25 minutes, or until the carrots are tender and slightly caramelised, stirring once or twice during cooking.
Once cooked, remove from the oven and let them cool for a few minutes.
Transfer the caramelised carrots to a serving dish, drizzling any remaining sauce from the skillet over the top.
Garnish with freshly chopped parsley and feta cheese for added freshness and colour.
Serve the Salted Honey Caramelised Carrots as a delightful side dish or as a tasty addition to your favourite main course.
Enjoy the sweet and savoury flavours of these Salted Honey Caramelised Carrots! They make a fantastic accompaniment to any meal and are sure to impress with their delightful combination of honey and salted caramel goodness.
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Note: You can keep the pancakes warm in a 100°C oven while you cook the rest of the batter.
]]>This ShortHive recipe is a delicious mixture of nut butter and salted honey that makes the perfect dip for fresh fruits. It's a simple and easy-to-make snack that combines sweet and savoury flavours for a satisfying treat. You'll love the natural, wholesome ingredients in this dip which are perfect for that 3 o'clock slump!
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Note: You can store any leftover dip in an airtight container in the refrigerator for up to a week. Simply give it a quick stir before serving again.
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Squeeze a generous amount of honey into a bowl, dip in your fresh strawberries, place onto a plate and allow to cool in the fridge for 10-20 minutes - or eat straight away!
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ShortHive Gin Martini
Rim a glass with Salted Honey (or Chilli Honey if you like heat), rim the edge with salt.
• Rim a glass with Salted Honey (or Chilli Honey if you like heat)
• Rim the edge with flaky salt
• Add ice to your glass of choice
• Add 2 1/2 ounces of gin
• Add 1/2 ounce of dry vermouth
• Add half a lime or lemon squeezed *optional
• Garnish with a lemon or lime
Iced Mocha using ShortHive Cacao Honey
•Drizzle ShortHive Cacao all over the inside of your glass
• Top with ice
• Add your espresso shot
• Fill the rest with milk
Soooo goooood!
Sweet Chilli Chip Dip using ShortHive Chilli Honey. The ultimate chip dip without using sugary sauces ✨ 🌶️🍯
• Add your mayo to a bowl
• Squeeze in your Chilli Honey
• Mix it up
• Dip!
ShortHive Cacao Honey banana split is a delicious dessert that combines the natural sweetness of bananas with the rich flavour of Cacao Honey.
DIRECTIONS
• Split your banana
• Add scoops and scoops of your favourite ice-cream
• Dollop on some nut butter
• Drizzle over Cacao Honey
• Add some crushed nuts
• Sprinkle on some flaky salt (this makes all the difference!)
EAT!
Takeout pizza, homemade pizza - it doesn't matter! Drizzle some ShortHive Chilli honey on top for an added kick. We promise you'll never eat pizza without it again.
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DIRECTIONS
Combine 1 1/2 cups oats, 1/2 cup desiccated coconut, 1/2 cup shredded coconut, 1/2 cup wholemeal flour, 3/4 cup dried cranberries, 1/3 cup pumpkin seeds, 1/3 cup sunflower seeds, 1/4 cup ground flaxseed, 2 eggs, 1/2 cup Espresso Honey, 1/4 cup coconut oil, 1/2 tbsp vanilla essence. Roll into balls, place onto baking tray, flatten and bake for 15-20 minutes at 180C.
ShortHive Chilli Honey glazed salmon is a delicious way to add some heat and sweetness to your fish dish. Imagine succulent, flaky salmon fillets infused with the perfect balance of locally sourced honey and fresh habanero peppers, creating a taste sensation that will set your taste buds on fire (in a good way, of course!) The honey provides a natural sweetness that is balanced out by the heat of the chilli, for a dish that's both bold and delicious. This is perfect for those who love to live life on the spicy side, and want to add some sweetness to their salmon dish. Perfect for a fun-filled weeknight dinner, or a sizzling hot weekend BBQ.
DIRECTIONS
Mix 1/4 cup of Chilli Honey (adjust to level of desired heat), 1 tbsp of lemon, 1/2 tsp of salt, a few cracks of pepper, and 2 garlic cloves. Add half of marinade to salmon and allow to marinate for at least 30 min. Cook salmon and serve with the rest of the Chilli Honey marinade.
Serve on a bed of fluffy rice and a side of fresh steamed veggies!
DIRECTIONS
Add a bottle of fresh cream to a bowl along with 2-4 tbsp of Salted Honey - whip until stiff peaks form. Pour into a serving dish and drizzle more Salted Honey over the top. Enjoy with your dessert of choice!
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DIRECTIONS
Add a little butter to a pan on medium heat. Add sliced bananas and fry in butter on either side for 2-3 minutes. Add a large dollop or two of ShortHive Cacao Honey, gently toss until honey is caramelised. Add to a dessert or eat on it's own!
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DIRECTIONS
Bake pizza base for 5 minutes. Spread Cacao Honey all over base, add your fruit of choice, crushed nuts, and bake for 5-10 minutes until fruit is warm and jammy. Generously drizzle more Cacao Honey on top (you may want to add some extra fresh fruit).
Share with your loved ones!