INGREDIENTS

• 200 g (7 oz) feta
• 100 g (3.5 oz) ricotta
• 50 g (1.7 oz) sour cream
• salt + black pepper
• 5 tbsp Beelicious Raw Kashmir Acacia honey
• 1 tbsp olive oil
• 1 garlic clove, minced
• 2 tbsp lemon juice
• 1 tsp crushed red chili flakes
• salt + black pepper for serving
• chopped chives
• 1 tsp zaatar
• 1 tsp black & white sesame seeds
• pita chips, naan or raw veggies

INSTRUCTIONS

Feta, ricotta and sour cream should be at room temperature. Add feta, ricotta and sour cream to a food processor. Season with salt and pepper. Blend on high until smooth, about 2-3 minutes. Taste, add salt and pepper if needed. In a saucepan, heat olive oil. Add garlic, saute̠on very low heat until soft. Turn off the heat. Stir in Beelicious honey, lemon juice and chili flakes. Season with salt and pepper. Serve the whipped feta drizzled with spicy Beelicious honey. Top with chives, za’atar, sesame seeds, some extra freshly ground black pepper and chili flakes. Enjoy with pita chips, naan or a veggie platter.

INGREDIENTS

• 4 cups broccoli florets
• 1/2 cup dried cranberries
• 1/2 cup sunflower seeds, toasted in 1 tsp oil
• 1/2 cup cheddar cheese, grated
• 2 green onions, finely chopped
• 2 tbsp hemp hearts, for garnish

Beelicious Honey-Dijon Dressing

• 1/3 cup olive oil, extra virgin
• 2 tbsp apple cider vinegar, or white wine vinegar
• 1 tbsp Dijon mustard
• 1.5 tbsp Beelicious Classic honey
• 1 clove garlic, finely minced
• 1/2 tsp sea salt, divided (1/4 tsp. for the toasted sunflower seeds,
  1/4 tsp.for the salad)

INSTRUCTIONS

Begin by toasting the sunflower seeds in a skillet over medium heat. Heat 1 tsp oil, then add the sunflower seeds. Stir frequently and watch carefully as they burn easily. Remove from heat when they are lightly browned, then sprinkle with ¼ teaspoon fine sea salt. Combine Beelicious honey-mustard dressing ingredients in a small jar. Shake to emulsify. Chop broccoli into small bite-sized florets. In a large bowl, combine broccoli with cranberries, toasted sunflower seeds, finely chopped green onion, grated cheddar cheese. Toss with Beelicious honey-mustard dressing and refrigerate until serving time. Finally, sprinkle with hemp seeds just before serving.

INGREDIENTS

• 6 cloves garlic, minced
• 2 tablespoons low-sodium soy sauce
• 1/4 cup Beelicious RAW / Classic honey
• juice of 1 lime, about 1 1/2 tablespoons
• 1/2 teaspoon fresh ground black pepper
• 2 teaspoons dry Sriracha seasoning, more or less to taste
• 1/2 tablespoon vegetable oil
• 4 salmon fillets, skin-on or off
• chopped fresh parsley for garnish
• lime wedges for serving

INSTRUCTIONS

Combine the garlic, soy sauce, Beelicious honey, lime juice, and black pepper in a small bowl. Stir to combine. Set aside. Sprinkle the tops of the salmon fillets with the Sriracha seasoning. Heat a large non-stick skillet over medium-high. Add the vegetable oil and heat until shimmering. Add the salmon, seasoned side down. Cook for 4-5 minutes or until the salmon is seared. Reduce the heat to low, turn the fillets and add the Beelicious honey lime sauce to the pan. Cook the salmon for 3-4 minutes basting with the sauce. Turn the fillets and cook for another few minutes until cooked through. The salmon will flake easily with a fork when done. Remove the salmon from the skillet to a serving plate. You can cook the sauce a few more minutes to reduce, thicken and caramelize if desired. Spoon the sauce over the salmon and serve immediately. Garnish with parsley and serve with lime wedges.

INGREDIENTS

• 1 block tofu extra-firm and dried for at least 20 minutes
• 4 tbsp corn starch
• 2 tsp minced garlic
• 2 tbsp siracha, or preferred hot sauce
• 1 tbsp soy sauce
• 2 tbsp Beelicious Classic honey
• 1 tbsp rice vinegar
• 2 tbsp coconut oil for frying
• 1 tbsp sesame seeds for garnish
• 1 tsp sesame oil to top

INSTRUCTIONS

To prepare the tofu: wrap it in paper towel and place between two heavy items (like plates) to get more moisture out of it. Leave it like this for at least 20-minutes.
While your tofu is getting prepped, mix the garlic, Beelicious honey, sriracha, soy sauce, and the rice vinegar in a bowl and set it aside.
When your tofu is ready, cut it into cubes. Then coat each side with corn starch. Now, in a large pan with a heavy bottom add your oil and turn the heat to medium-high.
When the oil is hot, add the tofu cubes. It will likely take at least two minutes per side until the tofu is ready. It will start to get a beautiful crispy, light-brown colour. Toss it gently so it doesn’t fall apart.
When all sides of the tofu are cooked, turn the heat off but keep the pan on the element, don’t add the sauce when the pan is still very hot or it will burn really fast. Let the pan rest with the heat off for a minute before adding the sauce, then add the sauce mixture that you set aside to the tofu.
Make sure all of the pieces are coated in the sauce and let it all cook in the pan for about three more minutes. Even though the heat is off, your pan will still be hot. Finally, remove the tofu from heat, and serve it over coconut rice, or on its own!

INGREDIENTS

FOR CRISPY POTATOES

• 350 grams Potatoes
• 2 cups Cold Water
• 1/4 cup Rice Flour
• Salt
• 1/4 cup Corn Flour or Corn Flour
• Pepper
• Oil

FOR SWEET CHILLI SAUCE

• 1 tbsp Oil
• 1 tbsp Garlic (finely chopped)
• 2 tbsp Light Soy Sauce (1 tbsp if using dark)
• 1 tbsp Ketchup
• 2 tbsp Chilli Sauce (like Sriracha)
• 1 tbsp Beelicious Raw Kashmir Acacia Honey
• 1 tbsp Corn Flour (Corn Starch)
• 5 tbsp Water
• 1/4 cup Sesame Seeds
• 4 tbsp Spring Onions (chopped)

INSTRUCTIONS

Cut the potatoes into finger chip size and transfer them to a bowl. Add cold water, cover it and let it sit in refrigerator for one hour. Heat some oil in a pan on medium low heat and add chopped garlic to it. Once the garlic is light brown and fragrant. Add the soy sauce, chilli sauce, ketchup and mix well. In a bowl, mix water and corn flour and add this to the sauce. Keep stirring on medium low heat for not more than one minute and now turn off the flame. Add the sesame seeds and Beelicious honey and mix well. Keep aside. Drain the water from the potatoes and add corn flour, rice flour, salt and pepper. Mix well until every potato chip is well coated with the flour mixture. Add one or two tablespoons of water if needed. Deep fry the potatoes until they are crispy golden brown. Add them to the pan in which the sauce was prepared and mix until every chip is well coated. Cook for not more than 1 minute on low/medium heat. Sprinkle some spring onions and serve hot.

INGREDIENTS

Yeast

• 2 1/4 tsp active dry yeast
• 1 cup lukewarm milk
• 2 tsp sugar

Cinnamon Roll Dough

• 1/2 cup granulated sugar
• 5 tbsp butter, softened, unsalted
• 1/2 tsp cinnamon
• 1 tsp salt
• 2 eggs
• 4 1/4 cups flour

Cinnamon Filling

• 1 cup brown sugar
• 3 tbsp cinnamon
• 4 tbsp butter, melted

Honey Vanilla Glaze

• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1 tsp Beelicious honey
• 4-6 tbsp milk

INSTRUCTIONS

In a large bowl, combine the yeast, lukewarm water, and 2 tsp of sugar. Mix together and let it sit for 5 minutes. It will become foamy if the yeast is alive. Once the yeast has been activated, add in the eggs, softened butter, sugar, and salt. Blend in the cinnamon. Now, slowly start adding in the 4 1/4 cups of flour. The dough is ready when it bounces back when touched and is not sticky. Allow the dough to rise for about an hour until it is doubled in size. Preheat oven to 350°F.

Cinnamon Filling

Melt the 4 tbsp of butter in a bowl. Add in 1 cup of brown sugar and the 3 tbsp of cinnamon. Mix well until it is all combined. Set aside – once the dough has risen, punch down the dough and roll the dough out into a long rectangular shape. If the dough is sticky, you can use a small amount of corn starch or flour to prevent it from sticking. After it is rolled out into a rectangular shape, spoon out the cinnamon filling mixture over the dough, spreading it to be about an inch away from all sides. Starting from the shortest side, roll the dough until it is completely rolled. Using floss slice into 12 rolls (about 1″ to 1 1/2″ thick). Place in greased dish with sides touching. Allow rising for about 30 minutes. Bake in preheated oven for about 20 minutes – until the tops are slightly browned and they’re not doughy. Remove from oven and allow to cool 5 minutes before pouring on glaze.

Honey Vanilla Glaze

Prepare glaze by mixing the 2 cups of confectioner’s sugar, 4 tbsp of milk, 1 tsp of vanilla, and 1 tsp of Beelicious honey. Mixed until well blended. If the glaze is a tad too thick add 1 tbsp of milk at a time. Drizzle the glaze over top of the cinnamon rolls after they have cooled for at least 5 minutes.

INGREDIENTS

• 125ml whole milk
• 375ml double cream
• 1 vanilla pod
• 2 x 2g sheets gelatine
• 2 points of a star anise
• 70g BEELICIOUS honey

INSTRUCTIONS

STEP 1: Add the milk, 180ml of the double cream and two points of a star anise to a small saucepan. Split the vanilla pod lengthways and scrape out the seeds. Add the seeds to the saucepan. Bring the liquids to a boil, then turn off the heat to let the spices infuse for 10 minutes.
STEP 2: Leave two sheets of gelatine to soak in a bowl of water for 4 minutes. Reheat the cream for 30 seconds or so, but don’t allow it to boil again. Take the gelatine sheets from the bowl and squeeze out any excess water, then add them to the warm cream mix, along with our BEELICIOUS honey. Stir the mixture until the new additions have completely dissolved.
STEP 3: Strain the cream, honey, vanilla and gelatine mix through a sieve. Allow this to cool for 10-15 minutes until it thickens and clings to the back of a wooden spoon.
STEP 4: In a small bowl, whisk the remaining double cream to “ribbon†stage – just before it starts to peak – taking care not to overwhip. Fold the gelatine-thickened cream mix into the whipped cream, then decant into a jug.
STEP 5: Pour the mix into dariole moulds or ramekins that hold 150ml of water. Leave a gap of around 5mm at the top of each pot. Chill them for a couple of hours or more. You could make these the morning before a dinner party, or even the night before.
STEP 6: Remove the panna cottas from the fridge five minutes before serving, so they become loose enough to slip freely from their moulds. If you are having difficulties, you may need to dip the moulds briefly in hot water to encourage them to loosen. Serve with seasonal fruit.