Hone

Honey hasselback potatoes🍯🍯🍯

-Hasselback potatoes are a visually stunning and delicious side dish, and adding honey to them can provide a delightful sweetness that complements their crispy texture.

Ingredients:

12 (about 170g each) sebago potatoes, peeled

Olive oil spray

40g butter

60ml (1/4 cup) honey

Directions:

-Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.

-Cut a small slice lengthways off potato so it sits flat on the chopping board. Position a bamboo skewer on each side of potato. Using a small sharp knife, cut thin slices in top of potato at 3-5mm intervals, being careful not to cut the whole way through (skewers will help to prevent this). Repeat with remaining potatoes.

-Arrange potatoes on prepared tray and spray with oil. Bake for 40 minutes. Melt the butter and honey together in a small saucepan. Brush 1/3 of the honey mixture over the potatoes. Bake for a further 40 minutes, brushing twice more during cooking, or until golden brown and caramelised.

-Transfer potatoes to a warmed serving dish and brush with any remaining honey mixture. Sprinkle with salt and serve.

Coconut-crumbed honey prawns❤️❤️

-Each serving of this crispy prawn stir-fry has 2 servings of vegetables, including carrot, baby corn, and snow peas.

Ingredients:

2 large carrots

20 (1kg) large green king prawns, peeled, deveined (tails intact)

1 egg

1 cup panko breadcrumbs

1/2 cup shredded coconut

1/2 cup plain flour

Olive oil spray

2 tsp sesame oil

150g snow peas, trimmed, halved diagonally

410g can baby corn spears, drained

2 tbsp oyster sauce

2 tbsp honey

2 tsp cornflour

1/2 cup Massel chicken style liquid stock

2 green onions, thinly sliced

Steamed jasmine rice, to serve

Directions:

-Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.

-To make carrot flowers, using a sharp knife, cut out 4 thin wedges along the length of 1 carrot and discard. Cut carrot into 5mm-thick slices. Repeat with remaining carrot.

-Place prawns on a chopping board. Using the palm of your hand, flatten prawns slightly. Whisk egg with 2 tablespoons water in a small shallow bowl. Combine breadcrumbs and coconut on a plate. Place flour in a snap-lock bag. Add prawns to flour. Seal bag. Shake to coat. Dip 1 prawn in egg mixture, then coat in breadcrumb mixture. Place on prepared tray. Repeat with remaining prawns, egg and breadcrumb mixtures.

-Spray prawns well with oil. Bake, turning halfway through cooking, for 10 minutes or until golden and cooked through.

-Heat a wok over medium-high heat. Add sesame oil. Swirl to coat. Stir-fry carrot for 2 minutes. Add snow peas and corn. Stir-fry for 2 minutes. Add oyster sauce and honey. Bring to the boil. Blend corn our with half of the chicken stock in a small bowl. Add corn our mixture and remaining stock to wok. Stir-fry for 1 minute or until sauce mixture begins to boil and thicken. Working quickly, add prawns to wok. Toss to coat in sauce. Sprinkle with onion and serve immediately with rice.

Honey Mustard Curry Chicken❤️❤️

-Boneless, skinless chicken breasts baked in a sweet, acidic, and very fragrant four-ingredient sauce are a simple, weeknight-friendly meal.

Ingredients:

4 tablespoons unsalted butter
1/2 cup honey
2 tablespoons Dijon mustard
2 tablespoons whole-grain Dijon mustard (or use an additional 2 tablespoons of regular Dijon, for a total of 1/4 cup regular Dijon)
1 1/2 teaspoons curry powder
1/2 teaspoon kosher salt
4 medium boneless, skinless chicken breasts (about 2 pounds total)
Cooked rice, for serving

Directions:

-Arrange a rack in the middle of the oven and heat to 350°F.

-Melt the butter in a small skillet over medium-low heat. Add the honey, mustard(s), curry powder, and salt and stir a few times to dissolve the honey and mustard and evenly combine everything. Remove from the heat.

-Place the chicken breasts in a baking dish where they sit in a single layer. Pour the sauce over the breasts and flip them a couple of times so that they are evenly coated in the sauce. Loosely cover the baking dish with aluminum foil.

-Bake until an instant-read thermometer inserted into the thickest part of the breasts reads 165°F, 40 to 50 minutes.

-Remove from the oven, let the meat rest for 5 minutes, covered, then serve the chicken over rice, with plenty of sauce poured over

Wildflower Honey

Typically a mix of flowers and flavors, wildflower honey is a subtle cacophony of floral notes. Because of the nature of wildflowers being, well, wild, each honey is dependent on the hive it comes from (via Heritage Bees). One beehive may be more herbaceous, and another could read more floral and sweet. Overall, however, wildflower honey is mild and sweet. Some variations may be better for mixing with beverages, while others — as Catskills Provisions points out — find their strength alongside sharp cheese on a charcuterie board. The fun is in exploring your options and discovering what notes of wildflower honey you prefer.