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Honey Cookbook


The Honey Cookbook was published in 1998. 

All books are available at discount prices from our ORDER PAGE.

The Honey Cookbook

The Honey Cookbook
RRP £6.99
Your price £4.99

This is a cookbook to celebrate the versatility of that wonderful sweetener, honey, which has been used in cooking since ancient times.
Included in this cookbook are more than 180 delicious honey recipes from starters, supper dishes, salad dressings and sauces to puddings, breads, cakes, biscuits, and drinks. Puddings include mouth- watering ice-creams, among them watermelon and raspberry cream ice, redcurrant and honey ice-cream and passion fruit ice-cream; and many more irresistible desserts which range from poached peaches with mascarpone and blackcurrant kissel to toffee crunch honey pudding, Athol Brose and honey crème caramel.
The recipes in this book are healthy, using honey to sweeten rather than sugar, and the ingredients are wholesome and nutritious. It is amazing what a valuable ingredient honey is, enhancing the  flavour of so many foods and adding a new dimension to cooking. 

SAMPLE RECIPES FROM THE HONEY COOKBOOK:

VENISON STEAKS WITH HONEY AND YOGHURT SAUCE

These steaks are delicious with mange tout or French beans and new potatoes. Serves 2

  • 2 venison steaks
  • salt and pepper
  • 1 tbsp sunflower oil
  • 1 tsp honey
  • 2 tbsp natural yoghurt
  • 2 tsp green peppercorns
  • 100g, 4oz mushrooms, sliced
Season the steaks with salt and pepper. Fry the steaks in the oil until tender. Remove from the pan and cut into slices. Fry the sliced mushrooms in the same pan and then add the honey, yoghurt and peppercorns and stir into the juices. Heat for a couple of minutes and pour over the steaks.

NUTTY CARROT CAKE

  • 4 eggs, separated
  • 100g, 4oz (1 cup) honey
  • grated rind and juice of 1 lemon
  • 225g, 8oz carrots, peeled and grated
  • 100g, 4oz (1 cup) hazelnuts, finely chopped
  • ½ tsp cinnamon
  • a pinch of ground cloves
  • 75g, 3oz (¾ cup) wholemeal flour
Whisk together the egg yolks, honey, lemon rind and juice. Stir in the carrots, nuts, spices and flour. Whisk the egg whites until stiff, then fold into the carrot mixture. Put the mixture into a greased 20cm (8in) square cake tin and bake at gas mark 4, 180°C (350°F) for 25 minutes until golden and firm.

If you would like a copy of this book, at the site discount price of £4.99, please complete the order form and fax it to us.

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All books are available at discount prices from our ORDER PAGE.