emertxe bsba - Honey Ice Cream Almond

Honey Ice Cream Almond

Honey Ice Cream Almond(Php.45.00)

Ingredients:

Pudding 
750ml milk
100g ground rice (ric6e flour)
40g ground blanched almond
80g caster sugar

1/2 a vanilla bean, split in half

150ml plain yoghurt

juice of one lime

 Syrup

1/2 tsp cardamom seeds

2 tsp orange blossom water

150ml honey

50ml water

Method:

Whisk the milk with the ground rice, ground almond and sugar until combined and pour into a heavy-based pot. Add vanilla bean. Gently heat, stirring all the time with a wooden spoon until the mixture boils and thickens. Reduce the heat and continue to cook, stirring for a couple of minutes. The mixture should be thick but of a pouring consistency- add more milk if the mixture has become too thick. Remove and discard the vanilla bean. Stir in the yoghurt and lime juice. Pour the mixture into little serving bowl or glass dishes and refrigerated until chilled.   

A APPETIZER

       

1. Honey Oat Hum Burger Bun

1.       Honey Oat Hum burger Bun (Php.20.00)

  If you’ve been reading the blog for a while, you know I like to make our bread in my bread machine or by handusing mostly whole wheat flour.  I wondered if the bread machine recipe would work to make buns so I used the basic recipe but used the dough hook in my mixer, did the rises, and then used the oven with a pan of water in the bottom to generate steam as described in my post on no knead bread.

Ingredients:

1¼ cups warm water

1 Tbsp. yeast

1 tsp. sugar or honey

3 cups Mama’s Almond or Coconut Blend Flour (or your favorite G-Free flour blend)

1½ tsp. xanthan gum

1 tsp. salt

¼ cup gluten free oats

¼ cup butter, dairy free margarine, or Spectrum Shortening, melted

3 Tbsp. honey

2 eggs

1 tsp. cider vinegar

Egg white and 2 Tbsp of oats for tops, optional

Directions:

Preheat oven to 375°. Mix together warm water, yeast, and sugar or honey. Set aside until foamy. In a mixer, mix together flour, xanthan gum, salt and oats. With mixer running on low speed pour in yeast mixture. Add melted butter,
honey, eggs, and vinegar. Beat on high speed for 2 minutes.
Spray six 4 inch cake pans with cooking spray. Measure out heaping ¹? ³ cup
portions into the pans. Smooth out with rubber scraper. If you don’t have 4
inch cake pans, just measure out batter into 4 inch rounds and smooth out
tops. Cover with dry towel. Rise for 1½-2 hours. Baste tops with egg white and sprinkle with oatmeal. Bake at 375º for 28-30 minutes.

2. Sweet And Sour Honey Chicken Wings

2.   Sweet and Sour Honey Chicken Wings(Php.25.00)

Can't remember exactly where I got this recipe for Sweet And Sour Chicken Wings but I do remember it was pretty phenomenal. As usual I did rub some of my own funk on it so...

Ingedient:
12 Chicken Wings
1/2 Cup Of Honey
3 Tablespoons Chilli Powder
4 Tablespoons Robertson's Chicken Spice
1 Tablespoon Salt
1 Tablespoons Lemon Juice

Direction:
Mix the chicken wings, lemon, salt, chicken spice and chilli powder together in a bowl, carefully coating every wing.
Brush honey on each spice coated chicken wing and set on platter.
Cook in oven at 220 until browned and ready.
Serve.

3. Pouched Fish Honey

3.  Pouached Fish Honey(Php.22.00

Fish recipes needn't be complicated. Our recipes for fish are quick and and can be prepared in minutes for either dinner parties, picnic food, or family meals. Enjoy our easy fish recipes and please share some of your own in our form below.

This is a nice creamy fish pie; packed with flavor and very simple to make.

Ingredient:

225 g frozen cod fillets or similar fish

225 g smoked haddock fillets

283 g can of condensed celery soup

368g frozen puff pastry

1 T chopped parsley

milk

Direction:

Poach the fish gently in a pan of shallow milk until cooked. Then drain the milk and flake the fish with a fork. Remove any skin and bones. Place in a bowl and stir in the tinned soup.

Roll out the pastry on a floured board and cut 2 rounds that will be big enough to cover a shallow, oven-proof dish.

Butter the dish and line it with the one pastry round. Spoon the fish mixture onto the pastry and making sure that the other pastry round will fit, place it on the top.

Moisten the edges with water and press with a fork to seal. Use left-over pastry to decorate pie.

Brush the top with a beaten egg, and make two slits in the top for the steam to escape. Bake in a hot oven at 220°C, 425°F, Gas Mark 7) for 30 minutes or until well-risen and golden brown.

4. Sea Bass Honey Caviche

4.  Sea Bass Honey Caviche(Php.22.00)

Fresh sea bass ceviche is right on trend, as identified by The Food Channel's 2012 predictions. Peruvian food is full of flavor, and this ceviche is cooked in the citrus juice, so tradtional cooking is not required.

Ingredient:

         FOR THE SAUCE: 1/3 cup honey

         4 cloves garlic

         1/4 red onion, thinly sliced

         1 cup fresh lime juice

         1/2 cup coconut milk

         1 tablespoon ali amarillo paste

         1/2 orange pepper, rough chopped

         FOR THE CEVICHE: 1 pound fresh sea bass

         1/2 red onion, sliced

         1 tablespoon cilantro, minced

         Salt and pepper to taste

Direction:

1.        Add all sauce ingredients into a food processor. Pulse several times.

2.       Slice the sea bass into 1/2 inch pieces.

3.      Mix the sauce with the sea bass and let marinate 30 minutes.

4.       Garnish with red onion, cilantro, salt and pepper.

5.       Serve immediately.

5. Pearl Cheese Tart With Honey And Hazelnuts

5. Pearl Cheese Tarts with Honey and Hazelnuts(Php.22.00)

I chose the Duck confit of course, which was delicious! The beetroot & feta salad was nice and fresh, it worked really well with the duck and made the whole thing a lot lighter.

Ingredient:

•  Medjool Dates (Pitted) 6oz.

•  Almond Flour 4oz.

•  Cocoa Powder 1oz.

•  Sea Salt (Pinch)

•  Agave Nectar (as needed)

Direction;

Tart Dough:

•  Combine first four ingredients in a food processing, adding approximately one tablespoon of Agave and continue blending until a ball of dough forms. More or less Agave may be needed in order to get the right consistency.

•  Turn the dough onto a table and form into a rectangle, wrapping in plastic and refrigerating overnight.

Chocolate Ganache:

•  Combine and blend all four ingredients in a food processor, until as smooth as possible.

•  Push the Ganache through a mesh strainer to remove any fibers from the Banana.

Assembly:

•  Roll out dough to approximately 1/4 inch thick, keeping shape as square as possible

•  Divide into 3 even strips and spread the ganache mixture evenly over each third of dough, about 1/4 inch thick

•  Stack each layer on top of the other, similar to a napoleon.

•  Freeze, then cut into long slender rectangles of about 1 inch wide by 4 inches long.