Monthly Archives: November 2015

Inventive Ways How To Use Honey

This syrupy nectar is as versatile as it is sweet. (Big bonus: It never spoils.) Clover honey is considered the standard, but there are many other varieties, each owing its distinctive flavor to a different source, such as alfalfa or lavender. Generally, lighter honeys are mild, while darker ones offer an intense, earthy punch and, some even claim, a cough remedy. Try these three easy recipes:

Chili, Cilantro, and Honey Relish

Combine 4 jalapeños (stemmed, seeded, and chopped; or include some seeds for extra heat), ½ clove garlic (chopped), and ¾ teaspoon salt. Let sit for 10 minutes to soften. Stir in 2 tablespoons honey. Add ¼ cup chopped fresh cilantro. Serve over roasted chicken or vegetables.

Roasted Sweet Potatoes With Lemon-Miso Honey

Whisk equal parts honey, white miso, lemon juice, and canola oil in a bowl. Toss sweet potato wedges with ⅔ of the glaze. Roast in the oven at 450° F until tender. Toss with the remaining glaze.

Honey, Manchego, and Salami Sandwiches

Mix equal parts honey and softened salted butter. Spread on a baguette and top with sliced salami and Manchego (or some other sharp cheese).

Nutella Cheesecake

Ingredients:

For the crust:

  • 200 g digestive cookies
  • 1/2 cup butter (113 g)
  • 2 tbsp sugar (25 g)

For the filling:

  • 250 g cream cheese
  • 1/2 cup granulated sugar (100 g)
  • 2 tbsp flour
  • 1 tsp vanilla extract
  • 2 eggs
  • 100 g heavy cream
  • 150 g Nutella

For the frosting:

  • 60 g dark chocolate
  • 1/3 cup butter (75 g)
  • 80 g powdered sugar
  • 1 tsp vanilla extract

Grease, or spray with Pam, a spring form pan. Preheat oven to 300 degrees F (150 degrees C). In a bowl combine the cookies (finally crushed), sugar, and melted butter.

Press the crumbs evenly over the bottom of the spring form pan.  Cover and refrigerate while you make the filling.

In bowl place the cream cheese, sugar, and flour.  Beat on medium speed until smooth.

Add the eggs, one at a time, beating well after each addition.

Add the Nutella and heavy cream and stir well.

Take the crust out of the refrigerator and pour in the filling. Bake it at 150 C (300 F) for about 1h and 15 min.

In the meantime prepare the frosting by melting the chocolate, beating the butter, sugar and vanilla until smooth and fluffy and then adding to it the melted chocolate.

Spread the frosting over the cheesecake, cover and refrigerate.

Nutella Cake

Ingredients for the cake

  • 6 large eggs – separated
  • 1 pinch of salt
  • 125g of soft unsalted butter
  • 400g of nutella (one large jar)
  • 1 tablespoon of frangelico/rum/water
  • 100g of ground hazelnuts
  • 100g of melted dark chocolate

Ingredients for the icing

  • 100g of hazelnuts (peeled weight)
  • 125ml of double cream
  • 1 tablespoon of frangelico/rum/water
  • 125g of dark chocolate

Preparing steps

  1. Preheat the oven to 180ºC/gas mark 4/350ºF. In a large bowl, whisk the egg whites and salt until stiff but not dry. In a separate bowl, beat the butter and Nutella together, and then add the Frangelico (or whatever you’re using), egg yolks and ground hazelnuts.
  2. Fold in the cooled, melted chocolate, then lighten the mixture with a large dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.
  3. Pour into a 23cm/9 inch round greased and lined springform tin and cook for 40 minutes or until the cake’s beginning to come away at the sides, then let cool on a rack.
  4. Toast the hazelnuts in a dry frying pan until the aroma wafts upwards and the nuts are golden-brown in parts: keep shaking the pan so that they don’t burn on one side and stay too pallid on others. Transfer to a plate and let cool. This is imperative: if they go on the ganache while hot, it’ll turn oily. (Believe me, I speak from experience.) If your hazelnuts have skins on then after toasting in the frying pan transfer them to a slightly dampened tea towel and rub them while they are still warm to remove the skins.
  5. In a heavy-bottomed saucepan, add the cream, liqueur or water and chopped chocolate, and heat gently. Once the chocolate’s melted, take the pan off the heat and whisk until it reaches the right consistency to ice the top of the cake. Unmould the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece.
  6. Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts. If you have used Frangelico, put shot glasses on the table and serve it with the cake.