Over the last couple of months I’ve been using Manuka Health‘s Manuka Honey Blend. I’ve mostly been using it within cooking and baking but I can confirm that it works delightfully well on toast and in drinks too. It has a rich taste and a lovely creamy texture. I was sent the honey as a sample and it came along with a selection recipes by Natasha Corrett. I’ve tried out quite a few of the recipes and thought it would be fun to share a few of my favourites. I’ve adapted them slightly to them dairy free and also included one of my favourite winter drinks.
The first recipe I made was Natasha’s Butternut Squash & Carrot Soup. I’ve adapted the recipe and method slightly but the base ingredients are the same. I’ve since made this multiple times and I plan on making a batch tonight. It’s nice to have a hunk of bread to enjoy this with but unlike many soups, it’s not at all necessary. It’s a very filling and satisfying soup.
1 squash peeled and diced
4 carrots thinly sliced
1 chopped white onion
1 tbsp olive oil
800ml veg stock – I don’t use stock I use water and extra spices
1/4 tsp black pepper
1/4 tsp ground nutmeg
1/4 cup of creme fraiche – I use coconut cream
Manuka Health Honey
Add the carrots, squash and onion into a large saucepan. Pour a little olive oil over the veg and heat for 8 minutes. Add the stock/water and bring to the boil. Then reduce the heat and let everything simmer for 30 minutes.
Use a hand blender to combine the vegetables. Then add the pepper, nutmeg, chilli flakes and any other spices. Add the coconut cream, stir it in and heat the soup.
Finally, garnish with a little Manuka Health honey and fresh tarragon. I hadn’t used tarragon in my cooking before and it’s really tasty, almost like a combination of fennel and liquorice.
This is Natasha’s dairy and gluten free Chocolate Ganache Tart. This went down a real treat and I’m looking forward to making it again soon. If you’re a fan of coconut then you’re going to love this.
200g ground almonds
1 small egg
pinch of salt
50g coconut oil
200g coconut cream
2 heaped tbsp Manuka Health honey
20g raw cacao powder
Pinch of salt
1/4 tsp vanilla essence
Beat the egg and add to the almond flour and salt. Mix together ’til it combines into a ball. Push the dough into a pre-lined tin. Make sure you form the dough up the sides and create a dish. Pop it into the oven and blind bake for 20 minutes and then leave it to cool.
Melt the coconut oil on a low heat in a pan and whisk in the coconut cream. Add in the Manuka Health honey, raw cacao powder and a pinch of salt. Keep whisking ’til everything is combined.
Carefully pour the ganache into the tart case and leave it in the fridge for around 2 hours. Just before it has fully set chop up the pistachios and sprinkle over the top.
Finally I’m making one of my dad’s favourite winter drinks. It’s Manuka honey, lemon, ginger and hot water. Delightfully simple, a refreshing start to the day and perfect to fight off colds.
A small hunk of ginger
1 slice of lemon
1 tsp Manuka Health honey
It’s very simply. Add a teaspoon of honey and a slice of lemon and ginger into a glass then fill with hot water.
How do you use Manuka honey?