Honey Balsamic Dressing
Especially in summer, when fresh and light dishes are in season, a refreshing salad is a real treat for the palate. The right dressing is also crucial. The combination of fresh ingredients and balanced flavors is not only quick to prepare but also adds a touch of sophistication to any salad.
Our recommendation:
- 4 tbsp Balsamic vinegar
- 4 tbsp olive oil
- 4 tbsp Cold water
- 2 tbsp Honey
- some pepper and salt
- fresh herbs such as thyme, rosemary and chives
Simply mix all ingredients together.
Suitable for all leaf salads, but also for tomato, carrot, cucumber salad or similar.
Honey Chili Marinade
- 3 tbsp honey
- 1 tbsp vegetable oil
- some chili powder, turmeric powder, paprika powder, cumin powder and allspice powder
Preparation:
First, combine the honey and oil. Then add the spices to your liking and mix well. Meat and poultry should be marinated a few hours before use. For vegetables, marinating just before grilling is sufficient.
Honey Mustard Barbecue Sauce
For the perfect barbecue, there's nothing better than a homemade barbecue sauce that perfectly complements any grilled dish. This delicious sauce is not only easy to prepare but also adds an irresistible flavor to any grilled meat, vegetables, or even tofu.
Our recommendation:
- 140 g medium-hot mustard
- 40 g Honey
- 20 g Water
- 2 tbsp Olive oil
- 1 tbsp Balsamic vinegar
Mix all ingredients together and stir until a creamy, homogeneous sauce is formed.
Honey-Raspberry-Lime
For a honey-raspberry-lime you need:
- 25 ml Raspberry syrup
- 25 ml lime juice
- 10 ml Grenadine syrup
- 1 tsp honey
- a few raspberries
- Ginger Ale
Preparation:
Step 1: Pour lime juice, raspberry syrup, grenadine syrup and honey into a glass with ice cubes (or into a shaker if you have one at home)
Step 2: Top up with ginger ale and stir well to dissolve the honey. (Or shake if you have one.)
Step 3: Add the raspberries and serve with a spoon and straw
Baked pumpkin with honey
For this you need:
- 300 g Hokkaido pumpkin
- 2 tbsp plant oil
- 150 g Feta
- 1 Orange
- 3 tbsp honey
- two pinches of cinnamon and sweet paprika powder
- fresh ginger
- coarse salt
- 1 tsp sesame seeds
- 2 sprigs of thyme
Preparation:
Step 1: Preheat oven to 180 degrees Celsius. Meanwhile, deseed and slice the pumpkin—there's no need to peel the Hokkaido pumpkin, as the skin softens in the oven. Arrange the pumpkin pieces on a baking sheet.
Step 2: Grate a teaspoon of zest from the orange, squeeze the orange, peel the ginger and chop finely.
Step 3: Combine the oil, orange zest, ginger, cinnamon, paprika, and salt, spread over the pumpkin, and mix well with your hands. Now place the pumpkin in the oven on the middle rack for 15 minutes.
Step 4: Meanwhile, crumble the feta and mix it with the thyme.
Step 5: After 15 minutes, sprinkle the feta and thyme over the pumpkin and bake for another 10 minutes.
Step 6: Now, mix half of the orange juice with the sesame seeds and honey. After 10 minutes, pour over the pumpkin and roast for another 5 minutes. Caution: it's hot, and enjoy!