A fantastic recipe for a lighter bruschetta – ideal for the summer months. This makes for a great starter or side before a big bowl of rich pasta, such as my Duck Ragu.
The recipe was a great way to showcase some fantastic Mijas Honey brought back from a recent trip to Spain – a honey which is super rich and dark without being overly sweet.
Fig and Prosciutto Bruschetta
4 Slices Good Quality Bread (Sourdough works well)
4 Slices Prosciutto
4 Figs (Cross-Cut)
1 Ball Good Quality Mozzarella
Extra Virgin Olive Oil
4 Mint Leaves
Cracked Black Pepper
1) Drizzle the slices of bread with the olive oil and lightly toast under the grill for a couple of minutes – ensure the bread does not brown too much.
2) Allow the bread to cool, then top each slice with a slice of prosciutto and a fig. Tear a few strips from the ball of mozzarella and place these around the prosciutto.
3) Drizzle a little honey over each fig, place a mint leave on top and give each slice a good crack of black pepper.
These roasted carrots are truly delicious – great with roast meats and game! Using heather honey keeps the carrots super aromatic and this is accentuated by a good amount of fresh rosemary. Lemon juice and zest stops everything becoming too sweet, whilst a little cumin brings out the flavour of the carrots.
Using local, organic carrots and good quality honey will give fantastic results! I prefer heather honey but any good quality, non-comb honey will work great.
Honey Roasted Carrots
1kg Carrots (Peeled and Chopped into Large Chunks)
30ml Olive Oil
2tsp Sea Salt
2 Sprigs Fresh Rosemary
1 1/2tsp Cumin Seed
1 Lemon (Juice and Zest)
1) Pre heat the oven to 180C. In a large roasting pan, melt the butter and olive oil over a high heat on the stove top. Add the carrots, salt and rosemary and cook on the stove for 10 minutes until the carrots are slightly golden.
2) Transfer to the oven and cook for a further 20 minutes, tossing the carrots halfway through cooking.
3) Remove the carrots from the oven and return to the stove top. Over a medium heat, add the honey, cumin seeds and lemon juice. Toss the carrots in the mixture and cook for 2 minutes until the lemon juice has reduced and coats the carrots. Serve.
It is one of the best days of the year – Pancake Day! The best way to start and end the day, pancakes are incredibly simple to make and are guaranteed to put a smile on your face.
For me, crêpes are for morning and thick pancakes are for evening – both served with a big mug of tea! I am a purest at heart and favour plain pancakes with a little lemon and sugar. However, in the spirit of the occasion I paired local heather honey with ground cinnamon to make these fluffy, delicious pancakes which are not too sweet – perfect in the morning and evening.
Honey and Cinnamon Pancakes
Makes 12-15 Small Pancakes
2 1/2 Cups Plain Flour
1 Tsp Baking Powder
2 1/2 Tbsp Ground Cinnamon
1/4 Tsp Salt
350 ml Milk
4 Tbsp Heather Honey
1 Tsp Vanilla Paste
2 Tbsp Melted Butter
2 Large Eggs (Beaten)
1) Combine the flour, cinnamon, baking powder and salt in an electric mixer with a whisk attachment (or by hand) and mix lightly to combine.
2) Whisk together the eggs, vanilla, milk and honey in a separate bowl. Slowly add to the dry ingredients whilst mixing to form a smooth batter. Add the butter whilst mixing. Continue to mix until well combined.
3) Cook the pancakes in a well oiled pancake/crêpe pan – allowing 1 heaped tablespoon of mixture per pancake and smoothing out into a round shape with the back of the spoon. Cook for approximately 1-2 minutes each side or until well browned. Wrap the pancakes in tin foil whilst cooking the rest to keep warm.
Best served with a wedge of lemon and drizzled with honey. Enjoy!