Arugula Salad with Avocado, Parmesan and Lime

Happy Valentine's Day! Hopefully everyone has had a beautiful day full of nice surprises and loads of sweets. Today was so sunny that we decided to make this fresh and crisp spring salad for dinner. It is a proper feel-great plate that combines fresh arugula with a light, bright dressing, tasty avocado and a sprinkle of seeds. Hope you enjoy it :)

Nordic Honey_Arugula Salad with Avocado, Parmesan and Lime & Honey Dressing_Prep.jpg

INGREDIENTS

2 handfuls of fresh arugula
30g Parmesan cheese
1 avocado
2 limes, juiced
1 teaspoon honey (we used our spring honey)
1 tablespoon pumpkin seeds
Salt and freshly ground black pepper
 

INSTRUCTIONS

  1. Place arugula in a large mixing bowl and add thin slices of parmesan.

  2. Chop half of the avocado into big pieces and place on top of the argula.

  3. For the dressing, mash the other half of the avocado and mix it with honey and lime juice. 

  4. Drizzle the dressing over the salad and toss gently. 

  5. Add the pumpkin seeds and sprinkle with salt and pepper.

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Breakfast Cookies with Dates, Almonds and Honey

Many of us have started the year with a goal to be more healthy, work out regularly and pay more attention to what we are eating. Now when we have already reached February it might be difficult to stay motivated and stick to all these good habits. To help you out a little bit, here is a great recipe for some nutritious power-packed bites. Perfect to start your day or eat on the go :)

This is a modified version of the recipe published on the issue 6 of Donna Hay Fresh + Light. Surprisingly we came across this Australian food magazine in our local grocery store and it happened to be their spring issue filled with loads of inspiring recipes and amazing photos. Definitely one of our favourite food magazines at the moment :)

INGREDIENTS

MAKES 10:
10 fresh dates
100g rolled oats
100ml milk
1/2 teaspoon cinnamon
1 egg
120g almonds, roughly chopped
2 tablespoons chia seeds
1-2 teaspoons honey (we used our spring honey)
 

INSTRUCTIONS

  1. Preheat oven to 180C

  2. Place the dates in a bowl and cover with boiling water. Set aside for 10 minutes.

  3. Once the dates have softened take them out of the water, remove the stones and mash with the fork in a large bowl.

  4. Add oats, milk, cinnamon, egg, almonds, chia seeds and honey. Mix well.

  5. Roll the mixture into 10 small balls and flatten slightly. Place the the cookies onto a large baking tray lined with non-stick baking paper.

  6. Cook for 20 minutes or until golden. 

  7. Once ready let the cookies cool for 5-10 minutes. 

  8. Enjoy with cold milk or hot linden tea.

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Creamy Outmeal with Honey and Christmas Spices

We must say that our brand new Christmas honey has been a real hit and many of you have admitted that you cannot stop eating it straight from the jar. No worries – it is a limited edition product, but we will try to do our best that at least until Christmas you will have a chance to get yourself a few extra jars to last until next year :)

Meanwhile, we have been experimenting with different pairings. In addition to enjoying this spread on the toast or with some crackers and blue cheese, we have found out that this honey is a perfect companion to any porridge. Below is a breakfast classic with a slight twist that makes the current dark and cold mornings something to look forward to. 

INGREDIENTS

50g oats
3dl milk
1-2 tbs A Drizzle of Christmas
1/2 banana
Cinnamon
Slices of banana or apple for garnish
 

INSTRUCTIONS

  1. In a small saucepan, bring milk to a boil and stir in oats. Cook over medium heat for 2-3 minutes or until thickened, stirring occasionally. Mix in the honey.

  2. Slice the banana into thin slices and mix it into the oats. Take the porridge off the heat and leave it covered for a few minutes.

  3. Serve with additional cinnamon if desired and garnish with banana or apple slices.

GOOD TIP: For an extra smooth and creamy result place the oats into water in the previous evening.

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Pear Pie with Goat Cheese, Honey and Rosemary

Autumn has definitely arrived and that means harvest time. Right now gardens and forests are full of fruits, berries and wild mushrooms that it is almost impossible to decide amongst so many fine and locally grown ingredients.

For this weekend, we decided to pick up some fresh pears from the local farmer's market and use them in this deliciously sweet and savoury pear pie with goat cheese, honey and rosemary. It is a simple and effortless pie that you can easily get addicted to. So we recommend stocking up with at least double amount of the ingredients.

INGREDIENTS

500g puff pastry
150g goat cheese
2-3 pears
Juice from half a lemon
2 tbs honey
Pepper
Fresh rosemary
 

INSTRUCTIONS

  1. Preheat the oven to 200° C / 390° F.  

  2. Unfold a sheet of thawed puff pastry and cut it into a round shape. Fold the edges of the pastry in and crimp them with a fork. 

  3. Slice the goat cheese and place it on top of the pastry sheet.

  4. Slice the pears thinly and place them into a circle on top of the cheese. Drizzle the pears with some lemon juice to avoid browning.

  5. Bake the pie for 15 minutes until the pastry gets golden brown. 

  6. Cool for 5 minutes.

  7. Top the tart with a few drizzles of honey, some chopped rosemary and cracked pepper. 

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Fluffy Buttermilk Pancakes with Apple Jam and Honey

Summer has reached its peak and before we start smelling some crisp autumn air, it is time to embrace these beautiful summer mornings with some amazingly fluffy pancakes topped with the last strawberries of the season.

Some of us might still have some leftover jams from last summer that have been forgotten to the back of your pantry or fridge and need to be used now to make some space for new ones. This is what happened to one of our apple jam jars that suited perfectly into the below recipe.

Ingredients

3 tbs apple jam
1 dl buttermilk
2 eggs
0,5 tsp baking soda
200 g flour
2 tbs honey

Instructions

  1. Whip the eggs, add honey, apple jam and buttermilk. 
  2. In a separate bowl mix flour with baking soda and combine it with egg mixture. 
  3. Fry the pancakes and serve them with fresh strawberries, honey and roasted almond flakes.

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Grilled Halloumi Cheese with Strawberries and Honey

As the Estonian strawberries are finally available at the farmers markets and the midsummer celebrations are not far anymore, we would like to share with you a recipe for some really nice and savoury appetisers. Halloumi is a perfect option to have some variety to the usual grilled sausages and meat. Additionally the saltiness of the cheese and a drizzle of honey create a combination you will crave throughout the summer, if not longer :) 

Ingredients

Halloumi cheese
Strawberries
Salad leaves (lamb salad or spinach)
Honey

Instructions

  1. First cut the halloumi into bite size pieces. Use a small glass to get perfectly round bites. 
  2. Grill the cheese for about 1 min on both sides.
  3. Place the cheese bites on the serving board. On top of every piece add a bit of honey, a slice of strawberry and a few salad leaves for decoration. Use small wooden sticks to keep all the ingredients together. 

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Honey Cake with Raspberries and Cardamom

Mother's Day is just around the corner and we have a perfect cake recipe to make for your mom. It is a simple cake that does not require much baking experience, but looks and tastes as a real masterpiece.

If you do not have much experience with baking sponge cakes, you may want to get a ready made sponge from the shop. On the other hand, baking a sponge cake by yourself is not very difficult either if you know some basic tips.

Firstly, always make the dough with eggs that are at room temperature. If you store your eggs in the fridge, make sure you take them out at least an hour before you start making the dough. Together with the eggs also take out the butter which makes it easier to handle when at room temperature.

Secondly, it is important to let the cake bake in peace. Therefore do not open the oven door before you are sure the cake is ready and always open it slowly so the cake does not to have to experience big temperature changes. Now onto the recipe.

Ingredients

SPONGE:
4 eggs
200g butter
100g sugar
125g honey
200g flour
3 tsp baking powder
1 tsp ground cardamom

FILLING:
Raspberries
200ml whipped cream  

FROSTING:
400g Philadelphia cream cheese
3tbs honey

INSTRUCTIONS

  1. In one bowl beat butter and sugar until light and fluffy. In the other bowl whip eggs until foamy and add to the butter and sugar mixture. After that add honey into the mixture.
  2. Mix flour, baking powder and cardamom. Add the mixture into the batter.
  3. Pour the batter into 20cm baking form and bake at 350 F / 180 C for 30-40 minutes until golden and firm to the touch.
  4. While the sponge is in the oven, prepare the frosting. Mix cream cheese with honey and whip it for a few minutes. Place the frosting to the fridge for at least 20 minutes before decorating the cake.
  5. Once the cake is baked and cooled completely, cut it horizontally into three layers. Cover the layers with whipped cream and raspberries or some other berries.
  6. Take the frosting from the fridge and spread it all over the cake covering the top and the sides. If you do not have a cake decorating spatula, wooden butter knives and pan spatulas work just as well to give the final touch to the cake.
  7. Leave the cake to the fridge for overnight and in the morning decorate with berries or flowers. As most of the flowers are not edible, use them only for decoration :) 

GOOD TIP: If you are using frozen berries, do not through away the melting liquid. Instead cover one of the layers with it to give the cake a beautiful layered look from the inside. 

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