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Click on to this page regularly for exciting gourmet recipe from Mileeven. Simple, quick and easy to prepare, Mileeven's recipes are winners every time. Whether you are entertaining friends or simply looking for something new for yourself, we will have a recipe to suit you.
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Great recipe for entertaining friends.....tried & tested by Sarah!!
Mileeven Honey and Lemon Basil Chicken
INGREDIENTS:
150g Mileeven Honey and Lemon
1 tablespoon freshly chopped Basil
1 clove garlic
4 Boneless , skinless chicken breasts
seasoning
lemon juice to taste
METHOD
1.) Warm the Mileeven honey and lemon gently in the microwave in a microwaveable bowl for approx 20 seconds or until soft enough to mix.
2.) Add all other ingredients, apart from the chicken and mix well. Add extra lemon juice and seasoning to taste.
3.) Add the chicken breasts, cover and refrigerate for an hour. Turn during the marinating period.
4.) Pre-heat the oven to 180 C ( 350 F, gas mark 4
5.) Cook for 35-40 mins or until thoroughly cooked. Garnish with a sprig of basil and serve
Spicy Mileeven Honey with Lemon Glaze
INGREDIENTS
150g Mileeven Honey with Lemon
4 Tablespoons Olive Oil
2 Tablespoons Parsley chopped
3 Cloves Garlic, finely chopped
1/2 Teaspoon Crushed red pepper flakes
Salt to taste
METHOD
Combine honey and olive oil in a deep saucepan
Cook over a medium feat, stirring frequently until mixyure is just beginning to boil.
Stir in parsley, garlic, salt and crushed red pepper. Lemon juice can be added to taste if necessary.
Use to glaze vegetables, meat or seafood.
Mango and Honey Glazed Chicken
INGREDIENTS
1 Tbsp Oil
1 - 2 Tbsp Mileeven Honey and Mango
3 tbsp balsamic vinegar
1/4 tsp chopped fresh rosemary or 1 tsp dried rosemary
1 tsp sweet red chili sauce or 1/4 tsp crushed red pepper flakes
1 whole free range chicken, quartered or 4-6 legs with the thigh attached
salt
Freshly ground black pepper
METHOD
Preheat oven to 400.
In a small sauce pan, heat the oil over medium heat. Add the Mileeven Honey and Mango, balsamic vinegar, chili sauce, rosemary and a pinch of salt; stir to combine.
Bring to a boil, reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. .
Place chicken pieces in a baking dish and season lightly with salt and freshly ground black pepper. Cook, uncovered for 50 min. Pour the mango-balsamic sauce over the chicken and continue cooking for 10-15 min, basting every 5 min or so to create beautifully glazed chicken pieces.
Served with green beans lightly sauteed in unrefined virgin coconut oil. Delicious.
Serves 4-6.
Vegtable Stir Fry with Mileeven Honey and Lemon
1 Tablespoon vegetable oil
1 clove of garlic, crushed
1 small onion, thinly sliced
1 courgette, thinly sliced
1 pumpkin, thinly sliced
1 carrot, thinly sliced
1 Tablespoon Mileeven Honey and Lemon
1 teaspoon salt
1 teaspoon pepper
stir fry oil, onion and garlic until softened. add the vegetables and Mileeven Honey and Lemon until tender.
Sunday Roast Lamb Stuffing
This recipe can be used as a stuffing or as a honey walnut crust
4 Teaspoons of Mileeven Honey with Walnuts
4 oz fresh Breadcrumbs
1 teaspoon chopped Parsley
1 teaspoon Sage
1 teaspoon Thyme or Marjoram
1/2 teaspoon Cinnamon
Salt And Pepper
1 beaten Egg
Combine all ingredients and add as a stuffing or a crust.
Great Sunday dish for all the family
Sarah's Warming Honey & Cinnamon Pumpkin Desert
Honey Pumpkin Mousse
(makes 6 servings)
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4 eggs, separated
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255g Mileeven Honey & Cinnamon
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500g pumpkin
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2 Tablespoons plain flour
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1/2 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1/4 teaspoon salt
In a bain marie combine egg whites and honey. Cook over simmering water, stirring constantly, until combined and transfer mixture to a medium bowl.
Using electric mixer on high speed, beat egg whites until cool and glossy peaks form; set aside.
In medium saucepan, combine egg yolks, pumpkin, flour, ginger, nutmeg and salt. Cook over medium heat, stirring constantly, until mixture boils; remove from heat.
Gently stir 1/4 of beaten egg whites into pumpkin mixture; gradually fold remaining egg whites into lightened mixture.
Spoon mousse into dessert glasses; cover and chill
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Yummy & Healthy Morning Smoothie
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1-1/2 cups low-fat milk
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2 medium ripe bananas, peeled
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2 tablespoons plain yogurt
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1 tablespoon Sarah's warming Honey and Cinnamon
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1/2 teaspoon ground cinnamon
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ground nutmeg & ice to taste
Christmas Day Baked Ham Glaze
200g of Sarah's Warming Honey & Cinnamon
1/4 tsp nutmeg
1 cup of water
2 tbsp corn flour
6 oz pineapple juice
70 whole cloves
1.Remove the skin of the cooked ham, then score the fat into 1 inch diamonds. Stud each with a clove. Combine all the other ingredients and brush the mixture over ham.
2. Bake on a rack in a preheated hot oven at 250ºC for 20 minutes or until the top is golden. Baste regularly.
Mileeven Honey & Jameson Baked Pears
Ingredients:
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225g Mileeven Honey & Jameson
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4 Pears
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Zest of 1 Orange
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Juice of 2 Oranges
Method:
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Place pears in an oven proof dish and drizzle with honey, orange juice and zest.
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Place in a pre-heated oven at gas mark 5 until soft. Baste regularly.
Great served with ice cream or cinnamon cream
Gluten Free Mileeven Honey and Blueberry Pie
Blueberry Filling Ingredients:
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6 cups blueberries
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1 tablespoon of Mileeven Blueberries in honey
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2 tablespoons + 1 teaspoon arrowroot powder
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¼ cup water
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2 teaspoon lemon juice
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2 teaspoon coconut oil
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tablespoon berries for topping
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pinch salt
To make filling:
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In a large saucepan, mix blueberries, honey, and salt.
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Add water to arrowroot powder in a small bowl and blend.
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Add to blueberry mixture; blend. Stirring often, cook over medium-high heat until mixture is bubbly and arrowroot-water mixture turns blueberry colour, about 2 to 5 minutes.
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Stir in lemon juice and coconut oil.
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Cool slightly and pour into your already prepared pie crust.
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Chill at least an hour.
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Serve with whipped cream and top with berries of your choice
Raw Nut Crust:
The following raw crust recipe is a healthy alternative to flour crusts. However, you can use your favorite crust for this recipe and it will be just as good.
Crust Ingredients:
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2 cups finely ground raw soaked almonds
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1 tablespoon Mileeven organic honey
To make crust:
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Combine 2 cups finely ground raw almonds and 1 tablespoon Mileeven organic honey in mixing bowl.
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Press into lightly greased 5-inch pie dish.
Pancake Tuesday - Add great flavour and fun to your pancakes with Mileeven Sour Cherries in Honey or Mileeven Raspberries in Honey
Mileeven Honey and Cinnamon Baked Apples with Walnuts
Ingredients:
6 medium apples
1 tbsp sugar
3 tbsp Mileeven honey and Cinnamon
2 tbsp unsalted butter, melted
6 oz. chopped walnuts
Method:
Preheat oven to 350 degrees.
Melt butter in a small saucepan over low heat, or in a deep bowl in the microwave. Add sugar and Mileeven Honey and Cinnamon to a medium mixing bowl and stir to combine. Add melted butter, whisk until smooth. Stir in walnut pieces.
Core apples and cut a shallow slit around the center of each apple, just through the skin. Fill each apple with 1 to 2 tsp of the filling mixture. Arrange in a high-sided baking dish just large enough to hold the apples. Bake for 35-45 minutes, or until apples are tender. If filling begins to blacken, cover the apples with foil and continue cooking.
Mileeven Honey and Mango Margarita
INGREDIENTS
1 1/4 oz Tequilla
2 oz Margarita Mix
2 oz Mileeven Honey and Mango
1 Scoop of crushed Ice
Method
Combine ingredients in blender and mix. Sugar the rim of the glass and serve.
Cucumber salad with Mileeven Honey and Ginger
INGREDIENTS
2 Cucumbers finely sliced
1 1/2 tablespoons of Mileeven Honey and Ginger
1 tablespoon soy sauce
1 red chilli de seeded and finely chopped
METHOD
Mix the soy sauce, Mileeven Honey and Ginger and chilli together, drizzle over sliced cucumber.
Spicy Honey Vinaigrette
INGREDIENTS:
1. 2 1/2 Cups of Cider Vinegar
2. 1 1/2 Cups Mileeven Tasmanian Leatherwood Honey
3. 1 Cup Soy Sauce
3/4 Cup of Prepared Szechwan stir-fry sauce
3 Cups Vegetable oil
METHOD:
1. Combine all ingredients, except oil and whisk until blended
2. Gradually whisk in oil until well blended
Serve with meat dishes or green salads...ideal for barbecue!
Asian Glaze
INGREDIENTS:
2 tablespoons Mileeven Orange Blossom Honey
2 tablespoons Butter or Margarine
1/4 Cup Soy Sauce
2 teaspoons Vinegar
2 Teaspoons Ground Ginger
METHOD:
1. Over a medium heat, combine all ingredients.
2. Stir frequently until well mixed
3. remove from the heat just as it begins to boil
Serve over chicken, seafood or vegetables.
Sit down, relax and enjoy!
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