For many years, honey has been used in the preparation of desserts and baked goods. Gingerbread cookies, honey cake, curd mass, cookies, baked apples and even ice cream - the recipe for all these sweets contains bee nectar. Is it possible to use it to prepare non-dessert dishes - appetizers, soups, roasts, and even the popular “fish and chips” in the UK? Not only is it possible, but it is necessary!

Please note that a different type of bee nectar is more suitable for each dish. For example, it is recommended to use acacia honey in salads - it has a neutral aroma and remains liquid longer, which is important for beautiful presentation. You can use sunflower marinade for meat and fish - it will give a pleasant aroma and a light golden crust.

Interesting fact: Honey burns very easily in the oven, turning into an unattractive dark mass. Therefore, make sure that the oven temperature does not exceed the set temperature and turn the dish over more often.

Article on the topic: “No” to heating or What can be made from honey?

Snacks with honey

Let's start our culinary excursion, as expected, with light snacks. Please note that all recipes can be adjusted to your taste - for example, salad dressing with honey and sesame seeds will suit different dishes. Even small children will like such recipes and you will forever say goodbye to the problem of how to feed your child!

Vegetable salad with honey and sesame seeds

Ingredients:

• tomato (2-3 pcs.)
• cucumber (1-2 pcs.)
• bell pepper (1 pc.)
• lettuce leaves (5-6 pcs.)
• arugula leaves (3-4 pcs.)
• sesame (⅓ cup)
• honey (1-2 tbsp.)
• soy sauce (4 tsp)
• lemon juice (2-3 tbsp)
• garlic (1 clove)
• mozzarella (50 gr)
• olives to taste

First, let's prepare the salad dressing. Mix honey, soy sauce and lemon juice. Extract the juice from the garlic and add it to the rest of the ingredients. It is recommended to pass the sesame seeds through a coffee grinder before adding them to the dressing.

Wash the vegetables, cut into slices. Tear the lettuce and arugula leaves into pieces and mix with the vegetables. Drizzle dressing over salad.

Interesting fact: If you want to make the dish more filling, add peeled shrimp to it. The result is an exquisite salad with seafood.

You can purchase honey directly from our apiary "Sviy honey":

Ingredients:

• carrots (3-4 pcs.)
• honey (1-2 tbsp.)
• walnuts (30 gr)
• garlic (2-3 cloves)
• mayonnaise or sour cream

Peel the raw carrots and grate them on a fine grater. Also grate the garlic. Add chopped nuts and honey to the mixture. Season the salad with a small amount of mayonnaise or sour cream to taste.

Liver parfait with honey and cinnamon

Ingredients:

• beef liver (500 g)
• milk (500 ml)
• water (500 ml)
• eggs (4 pcs.)
• orange (1 pc.)
• carrots (2 pcs.)
• onion (1 pc.)
• apple (1 pc.)
• honey (50 g)
• butter (300 g)
• cinnamon (1 tsp)
• thyme (3-4 sprigs)
• salt and pepper to taste
• crackers or bread

Mix milk and water, add a little salt. Rinse the liver and soak in this mixture. Leave for half an hour. Then the liquid will need to be drained.

At the same time, bake the apple in the oven. When it is ready, extract the pulp and mix with honey. Wash the orange, peel the zest and add it to the apple-honey puree.

Peel the carrots and onions and then fry in a frying pan with a small amount of butter (100 g) and a pinch of thyme.

In a blender, mix the liver, roasted vegetables and fruit mixture. Beat in the eggs. Add salt and pepper to taste. Stir until smooth.

Pour the liver parfait onto a baking dish previously lined with parchment. Place in the oven for 60 minutes. Bake at 150 degrees.

At this time, take the remaining 200 grams of butter (you need to use a little melted, already soft) and add cinnamon to it. When the liver parfait is ready, add the butter-cinnamon mixture and stir.

Serve chilled, spread on crackers or bread.

First courses with honey

Now that we've had a little refreshment with appetizers, it's time to serve the first courses. So, which of the delicious and healthy soups will you choose for yourself?

Ingredients:

• chicken fillet (2 pcs.)
• water (2 l)
• champignons (300 gr)
• onions (2 pcs.)
• honey (100 g)
• sunflower oil (50 ml)
• soy sauce (30 ml)
• sweet chili sauce (2-3 tbsp.)
• cinnamon, cloves, rosemary (¼ tsp each)
• thyme (4 sprigs)
• salt to taste
• crackers

Wash the chicken fillet, cut into small cubes, add water in a saucepan and bring to a boil. After this, add salt, throw 1 peeled onion into the pan and leave to simmer over low heat for 1 hour.

Heat a frying pan, pour vegetable oil and soy sauce onto it. Peel the second onion, finely chop and fry. Add coarsely diced mushrooms there. After frying the vegetables, add them to the broth.

Serve hot, with crispy croutons.

Ingredients:

• chicken legs (1-2 pcs.)
• water (1.5 l)
• onion (1 kg)
• butter (60 g)
• thyme (6 sprigs)
• hard cheese (200 gr)
• toast

Pre-cook the broth using water and chicken legs. It should be cooked for 45 minutes.

At the same time, peel the onion and cut it into quarters. Melt the butter in a frying pan and fry the onion until golden brown.

Interesting fact: The secret to a delicious onion soup is the proper process of sautéing the onions. Do this on low heat for at least 20 minutes.

When the onions are fried, add thyme sprigs on top and pour in the contents of 250 ml of broth. Evaporate the liquid for 15-20 until the mixture becomes thicker. When this happens, add another 250 ml of chicken broth.

If you want to make the soup thicker, evaporate all the broth you have. If you like it more liquid, you can stop there and mix the onion mixture with the rest of the chicken broth in a saucepan.

Traditionally, onion soup is served with cheese toast right on the surface of the plate.

Ingredients:

• pumpkin (500 gr)
• onion (1 pc.)
• cream 20% fat (200 ml)
• honey (1 tbsp.)
• butter (100 g)
• salt and spices to taste

Peel the pumpkin and onion, cut into cubes and fry in a frying pan with butter. Spices can be added to taste. Cover the pan with a lid and simmer for another 10-15 minutes. Then pour in the cream, add honey and bring to a boil. Then blend the mixture in a blender until smooth.

Article on the topic: Quick homemade desserts with honey

Main courses with honey

Honey is actively used in the preparation of main dishes. Its main purpose is to create a sweet shade in the taste of a spicy marinade. Bee nectar has found special use in oriental cuisine, where it is the main component of sweet-sour and spicy-sweet dishes.

Spicy chicken wings

Ingredients:

• chicken wings (6-8 pcs.)
• honey (3-4 tbsp)
• lemon (1 pc.)
• mustard (2 tsp)
• soy sauce (1 tbsp.)

First, let's prepare the marinade. To do this, squeeze the juice out of the lemon, add honey, mustard and soy sauce. Marinate the chicken wings in the resulting mixture for 1-2 hours. Then place them on a baking sheet. Bake in the oven at 150 degrees for 40-45 minutes, turning constantly.

Pork with honey and pineapple

Ingredients:

• pork steak (500 gr)
• fresh or canned pineapples (8 rings)
• bow (1 piece)
• honey (100 g)
• mustard (1 tbsp.)
• salt to taste

Wash the pork, dry it and add a little salt. Make small cuts on different sides and stuff with small pieces of pineapple. Mix a small amount of remaining pineapple juice or canned gravy (about ⅓ cup) with honey and mustard.

Article on the topic: Specific gravity of bee honey

Cut the onion into rings and wrap the meat steak on all sides. Pour the prepared sweet and spicy gravy on top. Wrap the pork in foil and place in the oven preheated to 150 degrees. Bake for 1.5-2 hours, constantly turning the steak.

Ingredients:

• pollock fillet (500 g)
• potatoes (1 kg)
• water (300 ml)
• beer (300 ml)
• honey (1 tbsp.)
• flour (450 gr)
• baking powder (1 tsp)
• sunflower oil (3 l)
• salt to taste

First, let's prepare a crispy batter for the fish. Mix 400 grams of flour with baking powder, add water, beer and honey. Stir and refrigerate for half an hour.

Interesting fact: A bottle of beer must be opened immediately before being put into batter. The more carbonated the liquid, the more airy the batter will be.

Peel the potatoes and cut into long slices. Then place in a pan of salted water, bring to a boil and immediately remove from heat. After this, fry the French fries until golden brown in a large amount of vegetable oil. To achieve crispy slices, throw the potatoes only into a hot frying pan and fry over high heat.

At the same time, heat a large amount of oil in another deep frying pan. Here we have to fry fish. Wash the fillet, roll in flour and batter, and then lower into boiling oil for 5-7 minutes. The fish should acquire a dense golden crust.

Traditional English fish and chips are ready! Serve potatoes and fish together. You can also add ketchup, garlic or cheese sauce to the dish.

Video "Chicken wings in honey sauce"

Source

Wikipedia: Bee Honey

People have been using honey for thousands of years. This is the first sweetener in history. From childhood, everyone remembers the words that end almost all Russian fairy tales: “And I was there, I drank honey and beer, it flowed down my mustache, but it didn’t get into my mouth.” We often hear the expressions “honey lips”, “honeymoon”, “honey saved”, “honey gingerbread”, “land of milk and honey”, “honey rivers with milky banks”. Honey - historically means very sweet and tasty.

Honey is an amazing natural product. It cannot be obtained artificially. It is produced by bees from flower nectar. And the “producers” of honey themselves - bees - are amazing and worthy of all respect. Each drop of honey contains the enormous work of a small bee, which makes more than 20,000 flights from the hive, flies around 1,000,000 flowers to collect 1 liter of nectar, from which, in turn, only 300 g of honey will come out. To produce honey, bees add enzymes to the nectar that convert sucrose (complex sugar) into glucose and fructose (simple, easily digestible sugars or monosaccharides).

Bees are the few insects that have survived unchanged since the Neolithic. And although there are far fewer flowering plants left now than several centuries ago, bees continue to make the same honey. In the ancient world, bees were an expression of prosperity (Ancient Egypt), revered as sacred companions of the gods (Ancient India), and in many countries beekeeping was one of the important branches of the economy (Ancient Greece, China). The first alcoholic drinks in history were made from honey. Beeswax was widely used in pagan religious rituals and sacrifices. Without wax, painting, sculpture and writing were impossible. Christian monasteries kept their own apiaries to have a supply of wax for candles.

In the Roman Empire, taxes were paid with honey. The Scythians placed the body of the murdered leader in a barrel of honey to transport it to their homeland. In the Koran, an entire sura is dedicated to bees and honey. In Jewish tradition, honey is a symbol of the New Year. The traditional Jewish New Year's food is apple slices in honey. Buddhists believe that Buddha, while in retreat, ate honey brought to him by monkeys. In Rus', honey occupied an important place in cooking. It was added to porridge and cottage cheese, pies and gingerbread were baked with it, eaten with berries and nuts, and flavored with meat and vegetable dishes. They cooked sbitni and jam with honey, made honey kvass, infusions, halva, and Russian honey.

Honey varies depending on which plants the bees collect nectar from. Different plants bloom in different parts of the world, and therefore bees make different types of honey. For example, Greece produces thyme, rosemary and orange honey. The color of honey varies from almost colorless to dark brown, almost black. In central Russia, light varieties of honey are most highly valued, with the exception of buckwheat. But most often honey is polyfloral, that is, made from nectar of various colors. We can talk about monofloral honey only when there is a vast array of identical plants blooming at the same time. In our country, these are considered to be linden, buckwheat, sweet clover, sunflower, clover, raspberry, sainfoin. Monofloral mustard, mint, tobacco, cotton, eucalyptus, acacia, coriander and chestnut honey are rarely found. Depending on the place of collection, honey is divided into mountain, meadow, taiga, and forest. All types and varieties of honey are unusually fragrant and healthy, however, each honey has its own area of ​​application where it is most beneficial. Bees have the ability to recognize and avoid plants whose nectar contains toxic substances. In addition to flower nectar, bees can collect honeydew (aphid secretions) and honeydew from leaves and trunks and make less valuable honeydew honey, which is less digestible and not as rich in vitamins as flower honey.

Honey contains a large number of substances that are very beneficial for humans. The main components of honey are carbohydrates: glucose and fructose (100 g of honey contains about 77.2% carbohydrates, which give the human body 335 kilocalories). Honey is rich in enzymes that accelerate metabolic processes; minerals (sodium, calcium, chlorine, iodine, phosphorus, iron, magnesium salts); microelements such as manganese, copper, nickel, zinc and others. Honey contains a number of organic acids (malic, citric, tartaric, and others), a large amount of B vitamins, and vitamin C. Such a rich chemical composition makes honey not only a valuable nutritious product with a high calorie content. Since ancient times, the numerous healing properties of honey have been known, especially since it, as a natural substance, has the fewest side effects and contraindications compared to modern medicines. Unpasteurized comb honey is especially valuable.

For a healthy person, honey is an excellent prevention of many diseases. Athletes include honey in their daily diet and consume it before competitions. Honey is used as a general tonic, stimulating the immune system, metabolic processes, normalizing the activity of the gastrointestinal tract, accelerating the restoration of affected tissues. In ancient times, honey was considered a strong aphrodisiac. Honey has a detrimental effect on microbes such as E. coli, dysentery bacilli, staphylococci, and streptococci. Glucose, contained in large quantities in honey, provides energy nutrition to the muscles, including the heart muscle. Therefore, honey is useful for various heart diseases and vascular diseases. This is an excellent sedative. And if we talk about numerous colds and inflammatory diseases, then in these cases honey is simply irreplaceable. There are dozens of useful recipes for potions with honey that can be prepared at home and used for bronchitis, asthma, chronic tonsillitis, and against persistent cough. The healing properties of honey are used in the fight against diseases of the liver, kidneys, urinary and respiratory tracts. There is no organ in the human body for which honey is contraindicated as a remedy.

A healthy adult can take up to 100 g of honey per day in several doses to benefit the body. For better absorption, you can eat 1.5-2 teaspoons of honey before meals or 3 hours after meals. It is useful to dilute honey in warm boiled water or take it with tea or hot milk. For children, 1-2 teaspoons of honey per day is enough. It is better to give honey with porridge, tea or fruit, so as not to cause the child to reject the sweet product. It is not recommended to give honey to children under one year of age, as their digestive system is not able to cope with bacteria that do not pose a danger to adults. You can be poisoned by honey if nectar from rhododendron, mountain laurel, dope and some other plants gets into it.

When buying honey, you can become a victim of deception or falsification. To prevent this from happening, beekeepers advise paying attention to the consistency of honey in autumn, winter, and especially spring. At this time, honey cannot be liquid, it must crystallize. If it's liquid, it's likely been heated. But we must remember that when heated to 50 degrees, honey loses its beneficial qualities. When purchased in the summer, honey does not have time to crystallize, so it is liquid, but thicker than liquid sour cream. If this is not the case, then the honey is immature and its density is low. Such honey will not be stored for long and may turn sour. Ripe honey crystallizes quickly, as it has a high sugar content. White foam on the surface of hardened honey is an indicator of high quality and lack of pasteurization. A three-liter jar of mature honey should weigh 4.5 kg. It is best to buy honey at special fairs, where you can get complete information and the risk of being deceived is minimal.

Honey can be stored for a long time, but to preserve its beneficial properties, honey should be kept in opaque containers in a dark place. Honey in a glass jar exposed to the sun all day loses its healing properties and can only be used to sweeten tea. The optimal temperature for storing honey is +4-+10°C. When heated to 37°C, honey loses about 200 components. Honey can absorb moisture and foreign odors, so store it in a dry, ventilated place. Never store honey in a metal container, otherwise it will oxidize and become poisonous! If a container of honey is sealed with wax, its shelf life becomes almost unlimited. In the tombs of Egyptian pharaohs, hermetically sealed jars of honey were found, which did not lose its taste and aroma.

In addition to honey, there are several related beekeeping products: royal jelly, bee venom, propolis, wax, pollen and beebread. Royal jelly is produced by worker bees to nourish the uterus and contains many substances necessary for any organism. This is a white or creamy mass with the consistency of sour cream. Fresh royal jelly stimulates metabolism in the cells of the cerebral cortex and bone tissue, improves hematopoiesis and is a strong antiseptic that can even cure tuberculosis.

Bee venom produced by worker bees. When a bee stings, it affects the nerve endings in the skin and stimulates blood circulation, helping to normalize metabolism, which is useful for arthritis and radiculitis. After a bee sting (if there is no allergy), bone marrow function improves, blood clotting decreases, stone solubility increases, and sleep improves. Bee venom is a strong remedy; it is better to refrain from using drugs with it during pregnancy and infectious diseases.

Propolis- a substance of brown or green-brown color with the aroma of pine needles, honey, poplar buds and vanilla, the exact composition of which is still unknown. Propolis is collected from the buds of coniferous trees, poplar, birch, oak, elm, willow and chestnut. Bees need propolis to isolate the nest from the tree trunk, to wall up pests that have entered the hive and killed them, and to polish the honeycomb cells. In medicine, propolis is used to treat skin and gastrointestinal diseases.

Wax It is produced by special glands of worker bees and is a mixture of more than 300 minerals and compounds. Beeswax has wound-healing and anti-inflammatory properties, enhances milk production in nursing mothers, and eases the course of osteochondrosis and many other diseases. Chewing wax stimulates digestion. By biting off honeycombs, we eat not only honey, but also particles of propolis and wax, which are very rich in minerals and vitamins. Wax cleans teeth of plaque, and propolis disinfects the oral cavity and destroys bacteria that cause caries.

Pollen It is collected by bees from the stamens of flowers into baskets located on the hind legs. Beekeepers collect pollen by creating obstacles for the bees at the entrance to the hive. Flower pollen contains many trace elements, amino acids and vitamins and helps the body fight bacteria and viruses.

Perga or bee bread- This is pollen moistened with nectar and treated with bee secretions. Adult bees prepare bee bread to feed the larvae, so the microelements in bee bread are perfectly balanced. The biological activity of beebread is so high that the larvae increase their mass 1500 times in 3 days. Not a single product in the world has even close indicators.

Honey and other bee products are actively used in cosmetics. Honey mixtures and hair shampoos, nourishing creams for the skin of the face and hands based on honey, honey masks for cleansing, softening, nourishing and preventing aging of the facial skin, honey compositions for rubbing the skin and taking baths - all this is not a complete list of opportunities to stop aging skin and rejuvenate the fading beauty of the face and hands. Honey has many uses in cooking, and its variety is amazing. Let us give a few examples of the use of honey in the preparation of various dishes.

Ingredients:
800 g meat,
90 g fat,
50 g onion,
150 g dried prunes, pitted,
100 g honey,
1 tbsp. l. tomato puree, spices to taste.

Preparation:
Wash and cut the meat into portions, fry in 30 g of fat, place in a saucepan. Add sautéed onions, tomato puree and washed prunes to the meat. Simmer over low heat until done. Five minutes before removing from heat, add honey and spices.

Ingredients:
2 cups rice,
200 ml water,
100 g dried apricots, raisins and prunes,
5 walnuts,
2 tbsp. honey,
salt to taste.

Preparation:
Boil the rice in salted water until half cooked, add raisins, chopped dried apricots and prunes. Peel the nuts, crush and fry, and then add to the rice. Bring the pilaf to readiness, add honey, stir and let it brew.

Ingredients:
1 raw egg,
2 glasses of cold milk,
6 tbsp. honey,
2 tbsp. lemon or orange juice.

Preparation:
Mix all ingredients and beat until smooth. Serve very cold.

Ingredients:
(dough)
100 g margarine,
3/4 cup sugar
2 eggs,
2 tbsp. l. honey,
2 tsp soda,
2.5 cups flour
(cream)
250 g butter,
1 can of condensed milk,
1 cup shelled nuts.

Preparation:
Melt 100 g of margarine in a saucepan, add sugar and stir. In a separate bowl, beat 2 eggs, mix them with honey, combine it all into a total mass. Place the pan over low heat, stirring, but do not bring to a boil. Remove from heat, cool slightly and add 2 teaspoons of soda slaked with vinegar. Put it on the fire again, bring it to a hot state (the mass will turn into thick foam), add 2.5 cups of flour, knead the dough well and put it in a warm place for 1 hour. Then divide the dough into 6 equal parts, from which roll out 6 cakes, sprinkling them with flour. Bake the cakes in the oven for 2-3 minutes. Each to a brown tint. Then, after whipping 250 g of butter, pour in the condensed milk and beat again until smooth. Coat the cakes with cream, sprinkle with nut crumbs (pre-fry the nuts in a frying pan without oil and chop them) and the edge with the cakes.

Ingredients:
300 g apples,
150 g honey,
ginger, cinnamon, cloves, black pepper.

Preparation:
Peel the sour apples and remove the seed chamber, cut them into pieces and bake in the oven. Add honey to the baked apples, pureed through a sieve, and cook, stirring constantly until thickened (a sure sign of readiness: the mass leaves the spoon). 5 minutes before the end of cooking, add ginger, cinnamon, cloves and black pepper, mix well. Wrap the resulting mass in a napkin and place it under a press. After 2 days, the cheese is ready to eat.

Ingredients:
150 g buckwheat,
1 egg,
2 tbsp. flour,
6 tbsp. honey,
salt to taste,
vegetable oil for frying.

Preparation:
Boil buckwheat in salted water and cool. Beat in the egg, add honey and mix everything until smooth. Fry the pancakes on both sides in a frying pan in vegetable oil until a golden crust appears. Serve pancakes with hot honey.

The use of honey in cooking and confectionery production is widely known throughout the world. It is recommended to add it to gingerbread cookies, various types of cookies, muffins, and cakes. Made with honey, they not only have a pleasant taste, but also do not become stale or dry out for a long time.

Lollipops, halva, marshmallows, jams, and preserves are made from honey. It is very useful to consume honey with bread, milk, cream, cottage cheese, cereals, and fruits. It is used to prepare various oils (butter, nut). Honey improves the aroma of coffee beans (when roasted), tobacco in the manufacture of high-quality cigars and cigarettes.

Honey alcoholic and non-alcoholic drinks are especially popular: honey wines, beer, kvass, honey vinegar, sbiten, honey-berry juices and fruit drinks.

Since ancient times in Russia, the profession of mead maker has been very respectful. Back in the 17th century, a method for preparing raspberry honey was described: ripe raspberries were placed in a barrel, filled with water and left for one or two days, after which the water was drained and one or two mugs of honey were added to three mugs of water. Then they put in a piece of toasted bread and a small amount of yeast. As soon as the honey began to ferment, the bun was taken out and the drink was left to ferment for another 5 days. For aroma, add a bag of cinnamon, cloves and cardamom.

Kovensky honey

To prepare double honey, add one part of water to one part of honey, and two parts of water to make triple honey. No yeast was added. Honey was prepared by self-fermentation.

Lithuanian honey

For one part of honey, take 2.3 or 2.5 parts of water. During cooking, 150 g of juniper berries and 100 g of lilac color were added to 100 liters of water.

RUSSIAN HONEY

For one part of honey, take 1-1.5 parts of water, mix and bring to a boil, after which they set it for fermentation. Fermented with brewer's yeast.

Chestnut honey

The same amount of water was taken for one part of honey. At the end of cooking, for every 100 liters of liquid, 100 g of hop cones, three vanilla pods, and two large celery roots were placed in a bag. Fermented with brewer's yeast.

HONEY KALUTSKY

Cooked from equal volumes of honey and water. In the middle of cooking, 100 g of hops, 10 g of nutmeg, and 10 g of ginger were added per 100 liters of liquid. Then they kept it for 5-10 years.

Bernardine honey

Two parts of water were added to one part of honey; during cooking, for every 100 liters of the mixture, 50 g of hops, 50 g of violet roots, two drops of rose oil or 50 g of dried rose petals were added.

Honey drink

For every 5 buckets of water, 1 bucket of honey is poured into a tinned copper cauldron; the cauldron is not filled to the top. When the honey has dissolved, simmer it over low heat for an hour without stirring. Remove the foam from the cooled mixture and leave for several hours. When the resulting mixture becomes clear, it is poured into the barrel up to the hole and placed in a warm place without clogging. After 3-4 days the mixture begins to ferment. At this time, it is necessary to constantly ensure that the barrel is always full. After 9-12 days, the barrel is placed on ice, covered with a thin canvas and left for a second fermentation. After six months it is bottled and sealed. You can add spices (cinnamon, cloves, nutmeg, ginger), and for transparency, add gelatin or egg white.

Homemade honey drink

Take 2 kg of raisins, wash them well in cold water and pour them into a two-bucket tinned cauldron. Add half a bucket of water and heat until the raisins soften. Then the water is drained and the raisins are ground. After that, the raisins are put back into the cauldron and filled with the same water, 1.5-2 kg of honey and a bucket of boiled water are added, cooked for 6 hours, stirring occasionally with a wooden stirrer. When the foam stops appearing, remove the cauldron and add 10 egg yolks, beaten into foam. After the mixture has cooled, 17 g of yeast is added to it and left to ferment. When fermentation is over, the drink is filtered, bottled, placed in the cellar, and after 5-6 days the drink is ready for drinking.

One of the popular drinks in the old days was sbiten, for which there were a great variety of preparation methods and recipes. It often replaced tea and coffee.

Simple sbiten

Water was poured into the cauldron, honey was added to taste, 1~2 bay leaves, a few grains of cloves, a little cinnamon and English pepper were added. All this was boiled well. It was boiled in samovars and drunk with lemon, jam, cream, etc. And strong sbiten was used as an intoxicating drink.

Some varieties of it have survived to this day. Take 3-4 teaspoons of honey per glass of water and boil. Spices - cinnamon, ginger, bay leaf, cumin are added to taste and boil for another 5 minutes. Place 1-2 pieces of sugar in a tablespoon and keep on the fire until a brown color appears, mix everything well and serve hot.

Cherry honey

Boil the honey dissolved in water over a fire for 10-15 minutes, skimming off the foam. Then remove from heat, cool slightly, pour into a bottle or small barrel, add cherry juice, spices and yeast and place in a warm place for two days. After this, close the container with the drink and place it in a cold place for fermentation for 2-3 weeks. After this period, the drink is ready for consumption. It should be bottled, corked and stored in a cool place.

For 5 liters of drink take 1.5 liters of cherry juice, 1 kg of natural honey, 5 g of spices (cinnamon, cloves), 100 g of yeast, 2.5 liters of water.

Cranberry honey

Honey dissolved in water is boiled for 10-15 minutes over a fire, skimming off the foam. Then remove from heat and let cool slightly, pour into a bottle or small barrel, add yeast, cranberry juice and spices, close and place in a warm place for fermentation for two days. After this period, place the drink in a cold place and keep there for two weeks. After this, it is ready to eat. It should be bottled and sealed. Store in a cool place. For 5 liters of drink, take 1 liter of cranberry juice, 1 kg of natural honey, 5 g of spices (cinnamon, cloves), 100 g of yeast, 2.5~3 liters of water.

Bird cherry honey

Sort out the bird cherry berries, wash them in cold water and mix with honey, add water and put on fire. Boil for 15 minutes, skimming off the foam. After removing from heat, cool slightly, strain into a bottle or tub, add yeast, citric acid to taste (you can also use vanilla sugar) and place in a warm place for fermentation. After 3-4 days, place the drink in a cold place for further fermentation. After 3-4 weeks the drink is ready for consumption. If the drink is intended for long-term storage, it should be bottled and sealed. Store in a cool place.

For 5 liters of drink, 1 kg of bird cherry, 1 kg of natural honey, 100 g of yeast, a pinch of oxalic acid, 4 liters of water, you can add a bag of vanilla sugar.

Spicy honey

Boil honey diluted in water over a fire, stirring and skimming off the foam. Without removing from heat, add spices and boil for 5-7 minutes. After this, remove from heat and cool to 26-30°C, add yeast and place in a warm place to ferment for 12-14 hours. Then pour into bottles, seal and put in a cool place to ripen. After 2-3 weeks the drink is ready for consumption.

For 5 liters of drink, take 10-15 g of spices (pepper, ginger, cardamom, cinnamon), 1 kg of natural honey, 100 g of yeast, 3.5-4 liters of water.

Rowan honey

To prepare this drink, it is better to take Nezhin rowan, but you can also use ordinary red one. It is better to take rowan berries after the first frost. Chop young raspberry shoots into 2-2.5 cm lengths. Wash the apples and cut into small pieces. Sort out the rowan, wash well, mash with a wooden pestle, place in an enamel pan, put chopped raspberry shoots and chopped apples in it, add water and put on fire. Cook until the berries are softened. Then strain, add honey and spices, put it back on the fire and boil, skimming off the foam, for 5-7 minutes. Then remove from heat, let cool slightly, pour into a bottle or keg, add yeast and place in a warm place for 2-3 days. Then, for further maturation, put in a cool place for 2-3 weeks, then bottle and seal.

For 10 liters of drink 1.5 kg of Nezhinsky rowan, 0.5 kg of raspberry shoots, 1.5 kg of natural honey (or 1.5 kg of red rowan and 600 g of sour apples, 2 kg of natural honey), 150 g of yeast, 10 g spices (ginger, cardamom, cinnamon), 10 liters of water.

Russian beer

For 8 kg of honey - 100 g of hops, 200 g of yeast.

Pour 8 kg of honey into 40 liters of water, add hops and boil for 1 hour. Decant the wort into a barrel, cool, add yeast and keep in a room for 5-6 days with the cork hole open. After this time, the fermentation process ends. - Seal the barrel with a cork, transfer it to the cellar and place it with the cork down. After 2-3 days, screw the tap into the barrel, pour the beer into bottles, seal them tightly and place them in a cellar or icebox.

Over time, beer becomes stronger and tastier.

Light hop honey

For 4 kg of honey - 400 g of hops, 1/4 cup of liquid yeast.

Boil hops in a tight bag in 12 liters of water until it reaches 10 liters. After this, immerse the bag in cold water, cool the broth and strain into a clean container. Add 4 kg of honey and boil, then add 18 liters of water and boil again.

Pour into a clean barrel, cool, add liquid yeast, close tightly, keep warm for 4-5 days, then put into a cold cellar.

After 3 days, the kvass can be bottled, sealed and aged for 2-3 months. Yield 28 l.

An ancient recipe for making raspberry honey

Place ripe raspberries in a barrel, fill with clean water for 1-2 days, then drain the water and add 1-2 cups of honey per 3 cups of water, place a piece of toasted bread and a little yeast in it. After fermentation is complete (8 days in a dark place), the barrel is placed in the cold.

Added blackcurrant honey

For 1 part honey - 1 part currant juice.

Mix honey and juice in a 1:1 ratio. Pour into a glass bottle or barrel, allow to ferment and place in the cellar for 6 months. When it has settled, pour into bottles and seal. Store refrigerated until use.

Cranberry honey

For 1 liter of cranberry juice - 1 kg of honey, 100 g of yeast, 5 g of cloves, 3 liters of water.

Boil water, dissolve honey in it, cool, add yeast, cranberry juice, spices, pour into a bottle, seal and leave to ferment for 2 days. Then put in a cold place for 2-3 weeks, strain and bottle. Store in a basement or icebox.

Honey drink

For 200 g of honey - 1 liter of water, 100 g of yeast, 2 g of spices, 3 g of hops.

Combine honey with water and sugar, add hops and simmer for 2 hours at low boil, skimming off the foam. Added water and boil until completely clarified. Cool, add yeast, strain and leave to ferment for 2-3 days, stirring occasionally and adding cold water. Then add cinnamon, cloves, bay leaf. Pour into bottles and store refrigerated.

Honey lemonade

For 1 kg of honey - 12 liters of water, 30 g of brewer's yeast.

Pour boiling water over honey and add yeast. On the second day, when fermentation begins, pour the lemonade into champagne bottles. Seal the bottles by tightly tying the corks with wire. The drink can be flavored by adding lemon essence.

Custard raspberry sbiten

For 1 kg of honey - 0.5 kg of filtered raspberry juice, 0.5 cups of yeast, spices to taste.

Dilute honey in 3 liters of boiling water, stir and leave for a day. Then add the juice and a bag of spices, cook for an hour, cool, add yeast, seal and place in a glacier for 14 days. After this, decant, filter, bottle, and store in a cool place.

TONIC "DIBROVA"

Consists of chokeberry and black currant juices, honey and citric acid in the following ratios: chokeberry juice - 200 g, currant juice - 100 g, citric acid - 2 g, carbonated mineral water - 100 g, honey - 90 g. The mixture is cooled and served with a piece of ice.

Honey-raspberry cocktail “Dibrova”

Raspberry juice - 200 g, honey - 75 g, citric acid - 1.5 g, sparkling water - 100 g. Also served with ice.

Cold honey drink

For one glass of drink, take 20-25 g of honey and 1 g of citric acid, immerse in hot water and boil for 4-5 minutes. To keep the drink light, it is filtered and served chilled.

Apple water with honey

Sliced ​​apples (without seeds) are poured with water, lemon zest is added, and then boiled over low heat for 20 minutes. The drink is cooled and filtered. For 100 g of apples take 200 g of water, one spoon of honey and lemon zest.

Egg-honey DRINK

For two yolks, take two teaspoons of honey, 200 g of water, and the juice of one orange. If there is ready-made juice, then take 20 g of it. Mix the egg yolk with boiled water and add honey to it. Add the yolk to the water slowly so as not to overcook it. Then cool the mixture and add orange juice.

Honey-cream drink with orange juice

For 100 g of cream, take one yolk, a dessert spoon of honey and 40 g of orange juice. Grind the egg yolk with honey and add orange juice. Stir the mixture well with cream and pour into glasses.

Especially useful is a combination of vegetable and fruit juices with the addition of one tablespoon of honey before drinking them.

Fruits with honey

Cut quince, apples or pears into pieces, remove grains and place in porcelain, glass or enamel dishes, pour in honey and close with a lid. After a few hours, the dish is ready and can be served.

In a similar way, you can prepare cherries with honey, gooseberries, strawberries, plums, peaches, etc.

To prepare nuts with honey, use walnuts, peanuts or hazelnuts. For these purposes, it is better to use slightly crystallized honey.

Rowan jam

For this purpose, it is better to use berries collected after the first frost.

They are separated from the stalks, washed well, then immersed in hot water for 5-7 minutes, then poured with hot syrup and left in it for 1 hour. After such preparation, the resulting mass is boiled over low heat until thickened. The berries removed from the fire are well soaked in syrup for 6-7 hours, after which they are re-cooked with the addition of a small amount of molasses. After complete thickening, the jam is ready and can be poured into jars for further storage.

To prepare 1 kg of jam you need: 500 g of rowan, 450 g of honey and 300 g of sugar; It is advisable to replace 50 g of sugar with 100 g of potato molasses.

Lingonberry jam

Prepared at the rate of: 1 kg of lingonberries, 1 kg of honey, 3 grains of cloves and a piece of cinnamon. Cook over low heat until done. Jam prepared in this way is a good seasoning for meat dishes, especially fatty poultry and game. For a long time, the custom of drinking tea with lingonberry jam after a bath has taken root in Russia.

Apple marshmallow with honey

More often, sour varieties of apples are used for this purpose. Apples must be baked and rubbed through a sieve. Mix the resulting mass with honey at the rate of 2 cups of applesauce and 2 cups of honey. The resulting mixture is laid out in paper molds and placed on baking sheets, previously sprinkled with bran. Bake over low heat until done.

Gooseberry marmalade

Well-washed berries are placed in a basin, poured with a glass of water and cooked over low heat, periodically rubbing them with a wooden spoon. Then the resulting mass is filtered through a sieve, take 500 g of honey for every 100 g of puree and cook until thickened. The resulting marmalade is stored in closed jars in a cool place.

Apples soaked in honey water

Prepare as follows: take 600 g of honey and 3 tablespoons of salt per 10 liters of water. The resulting mixture is boiled, then cooled and poured over apples placed in a tub or other container. After 30-40 days they are ready for consumption. They can be used as a seasoning for some dishes.

VEGETABLES WITH HONEY

Fresh tomatoes with honey. Sliced ​​tomatoes are poured with honey, and the dish is ready.

Fresh and pickled cucumbers with honey

Fresh or pickled cucumbers are cut into slices and poured with honey. Such dishes can be served as dessert. We can recommend fresh cucumbers, cut into pieces, with black bread, spread with honey.

Grated carrots with honey and sour cream

Grate the carrots on a coarse grater and season with honey at the rate of: 300 g of carrots and 100 g of honey. Then mix the resulting mass with 10 g of sour cream. This dish is rich in vitamin A and is very useful for children.

Carrots with honey

Take 1 kg of carrots, wash and peel them. Cut into slices and fry in 2-3 tablespoons of butter. Then add water, honey, butter and ground black pepper to taste. Place in the oven and keep until done. It is best served warm.

For a long time, viburnum with honey has been used to treat colds, vascular spasms, nervous disorders and as a diaphoretic. It contains many nutrients and is superior to lemons and oranges in terms of vitamin C content. Juices, jams, jams, marmalade, etc. are made from it.

Viburnum steamed in honey

After separating the berries from the branches, they are washed well and placed, preferably in a clay pot. If this is not the case, then take a cast-iron or enamel bowl, add honey at the rate of one-third to half the weight of the berries, add water, tightly close the lid and steam in the oven for 10-12 hours.

Steamed viburnum can be prepared in another way. The washed viburnum is placed in a container prepared for this purpose, a little water is added and cooked, without bringing to a boil, for 2~3 hours with the lid tightly closed. Then the viburnum is wiped, honey and a little hot water are added and steamed for another 8-10 hours. Viburnum prepared by the first method can be used as a filling for pies, and by the second method as a sweet.

Viburnum in honey

The berries not separated from the branches are washed well, placed in a colander and left in it to dry. Honey is poured into a pan and heated, without bringing to a boil. The twigs with berries are dipped in honey and the excess is allowed to drip off. Berries can be stored in this form for a long time.

Viburnum juice cocktail

Ripe viburnum berries are separated from the branches and washed well. Place in a saucepan and add water at the rate of 1/4 liter of water per 2 kg of berries. Then they are heated over a fire, without bringing to a boil, after which the juice is squeezed out of the berries and filtered. The resulting juice is poured into a cauldron or other container, lemon juice is squeezed into it, everything is mixed well and served.

For one serving of cocktail, take 2/3 cup of juice, one lemon, two tablespoons of honey, two or three pieces of ice.

Drink flip

It is prepared from egg yolk, fruit and berry syrups, juices and milk with the addition of sugar or honey.

Place the yolk in the mixer, add honey, viburnum juice, cold milk and food ice. Mix everything well for two minutes. You should not mix it longer, because the drink will become watery and lose its taste.

For one serving of this drink, take one tablespoon of viburnum juice and honey, one egg yolk, half a glass of cold milk, one piece of ice and 10 g of whipped cream.

Kalinovy ​​physical

Fiz is a highly foaming drink based on carbonated water. Always served cold. Place ice in the mixer, then egg whites, add viburnum juice, squeeze out the juice from the lemon and mix for 2-3 minutes until well mixed.

foaming. After this, strain into tall glasses or glasses, add sparkling water and serve.

For one serving, take two tablespoons of viburnum juice, one lemon, one tablespoon of honey, one egg white, two ice cubes, 1/3 or 1/2 cup of sparkling water.

Apples baked with viburnum

Separate the berries from the branches, sort and wash, then put in a sieve or colander and let dry. Wash the apples, remove the cores, fill with prepared viburnum, put a teaspoon of honey on top and pour over sweet sauce, which is prepared as follows: put well-washed and cut into small pieces apples in an enamel pan, add honey, washed viburnum, add a little water, so so that the syrup is liquid when boiling, and cook like regular jam.

Viburnum for future use

After the first frost, when ripe viburnum becomes soft and the pulp picks up sugar, it can be stored for the winter. The berries, separated from the branches, are washed well in an enamel bowl, sprinkled with the same amount of sugar, but preferably honey. Then stir until part of the viburnum is crushed. The resulting mixture is transferred to jars, filling them to 4/5 of the volume, and pour honey on top, cover with parchment paper and tie.

Using the above recipes, you can prepare mixtures, syrups, cocktails from blueberries, cranberries and some other berries.

Apples with honey

Apples - 200 g, honey - 400 g, whipped cream - 50 g. The washed apples are grated, shortly before serving, mixed with honey, placed in a bowl and poured with whipped cream.

Apples with honey and nuts

Peeled or peeled apples are grated and honey, crushed and toasted nuts are added, stirred and placed in a thin layer in a bowl. A layer of apples is coated with whipped cream, to which honey is added when whipping. On top of the cream is another layer of apples, etc. Decorate the dish with whipped cream and nuts. Apples - 200 g, honey - 50 g, nuts - 25 g, whipped cream - 50 g.

Apples with honey and oatmeal

Oatmeal - 35 g, sugar - 10 g, honey - 50 g, apples - 150 g, cream - 150 g. Oatmeal along with sugar is heated in a frying pan and then cooled. The apples are washed and grated, honey is added to the resulting mass and mixed with oatmeal, cream is added and served.

MEAT WITH HONEY

Pork chops with honey

6 pork chops, cup ketchup, 6 tablespoons honey, large lemon, sliced.

The chops are wiped with a damp cloth. Mix "ketchup" with honey and pour the mixture over the chops. Each chop is garnished with a slice of lemon. Place in the oven without a lid for an hour. You can also cook chicken with this sauce.

Roast pork with sauce

1/2 cup vegetable oil, crushed garlic cloves, 3 tablespoons honey, 1 tablespoon mustard flour, 2 pork chops, fried potatoes.

Mix vegetable oil, garlic, honey and mustard. Place pieces of pork meat in a frying pan and pour sauce over them. Place in the refrigerator for a day, turning the pieces of meat over from time to time. Remove the meat from the sauce and fry in fat for 30-45 minutes. Pour sauce over fried potatoes. Cut the meat into slices and serve.

Roast in marinade

1.25 kg of meat, 3 tablespoons of honey, 2 tablespoons of vinegar, one and a half tablespoons of crushed garlic in a small amount of water, 3/4 cup of vegetable oil, finely chopped green onions.

Honey, vinegar, garlic, vegetable oil, onion are thoroughly mixed. Remove fat from meat, cut it diagonally in the form of diamonds. Place the meat in a frying pan and pour in the marinade. Leave for 4 hours at room temperature or put in the refrigerator overnight. The meat is boiled in the marinade, then fried in fat over medium heat for 6 minutes on each side. Cut the meat into slices.

Beef with honey and beans

1/2 kg chopped beef, 1 teaspoon finely grated onion, 1/4 cup toasted bread cubes, 1/2 teaspoon salt, a little black pepper, beaten egg, cup beef broth, 2 tablespoons honey, 1/2 4 cups of vinegar, 1/2 cup of "ketchup", 1 kg of boiled beans.

Mix the meat with the first five products and 1/4 cup of water. Form 16-18 cutlets. Place the cutlets in a frying pan with boiling beef broth. Add the remaining products, except beans, and boil for another 10 minutes. Finally, add the beans and cook for a few more minutes.

Chicken with honey

1.5 kg of meat, 1/3 cup of flour, 1 teaspoon of ground red pepper, 1 teaspoon of salt, butter, honey, lemon.

Mix meat in flour. Fry the pieces of meat in butter and place them on a baking sheet. Sprinkle with ground red pepper and salt. Pour in a mixture of honey and lemon juice (1/3 cup of honey and 1/4 cup of lemon juice) and bake in the oven for 15 minutes.

Duck with honey

1 duck weighing 2.5 kg, teaspoon salt, 1/2 teaspoon ground red pepper, 1/2 cup honey, 1/3 cup orange liqueur, lemon juice, 1/2 teaspoon mustard flour, 5 lemon slices, 5 onion slices.

Clean the duck and pierce the skin with a fork to drain the fat. Mix salt, lemon juice and red pepper, thoroughly rub the duck with this mixture. Place in the oven for 15 minutes to drain the fat. Reduce heat and bake for an hour, draining the fat if necessary, mix honey, liqueur and mustard and brush the duck with this mixture. Decorate the duck with lemon and onion slices and leave in the oven for another 15 minutes, occasionally basting with honey sauce.

Meat stewed in sauce with prunes and honey

Raw meat, cut into portions, is fried and placed in a saucepan. Sauteed onions, tomatoes, washed and pitted prunes are also added there; All this is simmered over low heat until done. Before eating, add honey to the saucepan. This dish is served in “lambs” or in a stainless steel frying pan with the sauce in which the meat was stewed. It is good to serve stewed vegetables as a side dish for this meat. For one serving you need: meat - 83 g, fat - 5, peeled onions - 1.5, dried pitted prunes - 15, spices and salt - 1, honey - 10 g.

Beekeeping gingerbread

For 1-1.5 kg of flour - 1 kg of honey, 3 eggs, 1 teaspoon of soda, 1/2 teaspoon of spices.

Knead the gingerbread dough so that it is not stiff or liquid. After it has risen, spread the dough into large baking sheets or into pans in the form of flat cakes. Gingerbread cookies should be baked at a moderate temperature, otherwise they will burn on the bottom or a dense crust will form on them. When light pressure with your finger leaves no pits on the surface of the gingerbread cookies, they can be removed from the oven. Cut the gingerbread cookies, baked flat on a baking sheet, into pieces and glaze with powdered sugar whipped in egg whites.

Hunting gingerbread

For 1-1.5 kg of flour - 1 kg of honey, 2-3 eggs, 500 g of lard, 1 teaspoon of spices

Prepare them in the same way as beekeeping gingerbread.

Gingerbread without spices

For 1.2 kg of honey - 20 eggs, flour.

Boil the honey, skim off the foam, cool to the temperature of fresh milk and beat with a wooden spatula for 30 minutes. Then add one egg at a time, continuing to beat (add each egg when the previous one is mixed with honey). Add flour to honey and stir until a thick dough forms. Divide the dough into 20 parts, place on prepared baking sheets and bake.

Boiled gingerbread

For 250 g of honey - 500 g of wheat flour, 250 g of granulated sugar, 4 eggs, 2 tablespoons of vegetable oil, 1/2 teaspoon of soda, 1 teaspoon of white ginger, 1/2 teaspoon of yellow ginger.

Knead a stiff dough from flour, eggs and vegetable oil in a bowl, roll it out into finger-thick pieces and cut into pieces 1.5 cm long. Boil honey with sugar and water (add enough water to form a liquid mass). Place pieces of dough into boiling syrup and cook until dark golden brown. Towards the end of cooking, add ginger into the syrup with pieces of dough and cook until the syrup thickens to such an extent that a drop of it will not dissolve in cold water. Pour the entire mixture onto a board sprinkled with granulated sugar and level the surface. When the mixture has cooled, cut into small pieces.

Gingerbread biscuits

For 300 g of honey - 250 g of flour, 75 g of sweet almonds or hazelnuts, 100 g of granulated sugar, 4 eggs, 1 teaspoon of soda, 1 teaspoon of spices.

Grind and beat the yolks with sugar until white. Boil the honey with spices, let it cool and add it one spoon at a time to the yolks, continuing to grind them. Crush the almonds, beat the whites, mix the flour and soda, add all the prepared yolks and mix carefully. Place the dough on a baking sheet in a layer no thicker than 2 cm and bake in light heat for 20 minutes.

Chocolate gingerbread

For 500 g of honey - 500 g of wheat flour, 200 g of butter, 4 eggs, 3 teaspoons of cocoa powder, 1 teaspoon of soda, 1 teaspoon of spices.

Grind honey, butter, spices and cocoa powder with a spatula for 5-6 minutes, then, continuing to grind, add the yolks. Lightly mix the mixture with well-beaten egg whites, add flour, after adding baking soda, and mix lightly until a homogeneous dough is obtained. Place the dough on a baking sheet and bake.

Gingerbread with yeast, glazed

For 500 g of flour - 150 g of honey, 100 g of yeast, 100 g of margarine, 1 teaspoon of spices.

Dilute the yeast in 3/4 cup of warm water and, adding 1 cup of flour, knead the batter. Place the pan in a warm place (+30...+35°). After 2 hours, add the rest of the ingredients to the dough and knead into a stiff dough. Form balls from it or roll out the dough into a layer and cut out various figures from it with notches or a knife. Place them on a lightly greased baking sheet, place them in a warm place for fermentation for 20-30 minutes, and then bake for 8-10 minutes at a temperature of + 210...+220°.

Since a large amount of sugar or honey has a negative effect on yeast, for this type of gingerbread the dough is not very sweet, but the gingerbreads are glazed in thick sugar syrup. The gingerbread is poured into a pan, poured with flavored sugar syrup, the pan is covered with a lid and shaken so that the gingerbread is covered on all sides with syrup. Then they are placed on a clean baking sheet. If the gingerbread cookies do not dry out after 1-2 minutes, then dry them for 1 minute in a cool cabinet or oven.

Folk gingerbread

For 500 g of honey - 500 g of wheat flour, 1/2 cup of sour cream, 1 glass of milk, 2-3 egg yolks, 10 g of burnt sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of slaked baking soda.

Mix flour with ground cinnamon and soda. Add burnt sugar, milk, sour cream, egg yolks and mix well. Then add flour and knead the dough. Place the cakes on baking sheets greased with oil or fat and sprinkled with flour and bake. Cool the finished cakes and cut the gingerbread into the desired shape.

Zaonezhsky honey gingerbreads

For 250 g of natural honey - 120 g of granulated sugar, 250 g of rye flour, 500 g of wheat flour, 2 yolks, 1/4 teaspoon of ground cinnamon, 1/4 teaspoon of chopped cloves, 1 teaspoon of slaked soda.

Place the granulated sugar and honey on the fire and boil, adding ground cinnamon and chopped cloves, then cool the syrup.

Mix rye and wheat flour with slaked soda. Pour in fresh yolks. Then mix sugar syrup, flour, yolks and knead the dough well, from which you can make small gingerbread cookies of various shapes. Place them on sheets and bake.

Honey gingerbread \"Princess Olga\"

For 300 g of honey - 100 g of granulated sugar, 200 g of rye flour, 200 g of wheat flour, 100 g of creamy margarine, 3 yolks, a pinch of ground cardamom, 1/4 teaspoon of a mixture of ground cinnamon and chopped cloves, 1 bag of vanilla sugar, 1 a teaspoon of slaked baking soda.

Place the honey on the fire and boil, adding spices to it, then cool to room temperature. Mix rye flour with wheat and soda. Pour in the yolks, grind them with granulated sugar and softened creamy margarine, add chilled honey, flour, knead the dough well. Place the finished dough on a greased baking sheet and bake at medium temperature. To make the gingerbread shine, wipe it with a napkin immediately after baking.

Glazing of gingerbread

If desired, the gingerbread cookies can be coated with glaze. Here is one type of sugar glaze.

For 500 g of granulated sugar - 3 glasses of water.

Pour water over sugar, put on fire and boil until medium thick. While the syrup is cooking, foam forms on the walls of the pan and on the surface of the sugar, which needs to be removed.

pour. This is done with a slotted spoon or a brush, first dipped in cold water. Sugar syrup can be colored with food coloring or cocoa powder. Cover the surface of the baked gingerbread with an even layer of glaze, place on sheets and place in the oven to dry for two to three minutes.

Homemade cookies

For 350 g of honey - 250 g of butter, 200 g of granulated sugar, 1 teaspoon of soda, flour.

Beat a mixture of butter and granulated sugar, put honey in it and pour in a glass of cold water. Mix flour with soda and add to the whipped mixture until you get a stiff dough. After rolling it out, cut it into circles or sickles using a glass with thin edges. To prevent the dough from sticking to the glass, it must be immersed in flour. Place the divided dough on a baking sheet greased with butter and immediately bake at medium temperature. The top of the cookies can be sprinkled with vanilla sugar, granulated sugar, or powdered sugar.

Butter cookies

For 350 g of honey - 250 g of sour cream or cream, 1 teaspoon of soda, flour. Prepare like homemade cookies, only knead the dough less steeply.

Ukrainian cookies

For 350 g of honey - 250 g of lard, 80 g of granulated sugar, salt to taste, 1 teaspoon of soda, flour. Prepare like homemade cookies.

Cookies without sugar

For 700 g of honey - 250 g of butter, 4 eggs, 250 g of buttermilk or sour cream, 1 teaspoon of soda, flour. Prepare like homemade cookies.

Oatmeal cookies

For 150-200 g of honey - 200 g of granulated sugar, 20 g of butter, 2 eggs, 6 tablespoons of milk, 1/2 cup of raisins, 1 teaspoon of soda, salt to taste, oatmeal or oatmeal.

Prepare like homemade cookies, just knead the dough with oatmeal and roll it out not very thin.

Cookies \"Steppe aroma\"

For 1.6 kg of honey - 4 eggs, 200 g of chopped almonds, juice of 1-2 lemons, 1 tablespoon of vodka, 10 g of dry yeast, spices (cinnamon, cloves, lemon or orange peel) to taste, wheat or rye flour.

Heat the honey, skim off the foam and cool. Then add eggs, vodka, almonds, spices, lemon juice and dry yeast to it and mix everything. Mix the mixture thoroughly with flour to obtain a not very stiff dough. Roll it out, cut into pieces and bake. You can brush the top with egg white.

Nut cookies with honey

For 150 g of flour - 250 g of honey, 150 g of granulated sugar, 10 egg whites, 300 g of peeled nuts, 1 teaspoon of soda.

Scald the nuts with boiling water, peel them, dry them slightly, crush them with sugar, mix with the whites of 5 eggs and soda. Pass the mixture through a meat grinder twice so that there are no lumps in the dough, and add flour and whites of 5 more eggs to it. Mix everything well until a homogeneous mass is obtained. Spoon the finished nut dough onto a baking sheet lined with paper. To make the dough come off the spoon, grease it with oil. Bake cookies for 12-15 minutes at 200°.

American cookies

For 1.8 kg of wheat flour - 1.5 kg of dark honey, 200 g of chopped almonds, 2-3 lemons, 3 eggs, 3 g of dry yeast, 2 g of ammonium, spices to taste (cinnamon, nutmeg).

Heat the honey to a boil, cool, add all the ingredients and prepare the dough. Roll out the dough, cut out cookies with cookie cutters, brush them with egg white and sugar and bake in the oven or oven.

Oatmeal cookies with honey

For 1/2 cup of honey - 1 cup of oatmeal, 1 cup of flour, 1/2 cup of granulated sugar, 1/2 cup of sour cream, 1 egg, 100 g of butter, 1/2 teaspoon of soda.

Mix flour with soda and sift through a sieve. Grind the butter and sugar until white; while mixing, add honey, sour cream, egg, oatmeal and flour with soda. After adding flour, mix everything for 1-2 minutes, roll out the dough with a rolling pin into a thin cake (3-5 mm thick) and make different figures out of it using recessed molds. Bake cookies for 10-15 minutes at a temperature of 200-220°. The product norm is given for 750-800 g of cookies.

Honey cookies \"Balls\"

For 100 g of honey - 1/2-3/4 cup of powdered sugar, 1 cup of vegetable oil, 2 eggs, 1 teaspoon of soda.

Mix honey with powdered sugar, heat, add vegetable oil, eggs, soda and a few grains of cloves crushed in a mortar.

Beat the mixture, gradually adding as much flour as needed to obtain a dough of moderate thickness. From the finished dough, make balls slightly larger than a hazelnut, place them on a baking sheet and bake in the oven at moderate temperature.

Cookies \"Honey nuts\"

For 3/4 cup of honey - 1 cup of flour, 1 cup of sugar, 3 tablespoons of butter, 1/4 cup of nuts, a little vanilla, 1 teaspoon of soda.

Melt honey, add sugar, flour, soda, butter, crushed nuts. Knead the dough, make balls out of it and place on a greased and floured baking sheet. Bake in a moderately heated oven.

Honey cake for your beloved

For 300 g of honey - 3/4 cup of strong tea, 1 egg, 1/2 cup of granulated sugar, 60 g of butter, 550 g of flour, 1/2 teaspoon of baking soda, 20 g of butter for greasing the mold, 10-15 pieces chopped cloves.

Add softened butter, sugar, egg, tea, cloves to liquid honey and mix everything thoroughly. Add wheat flour, soda and knead the dough. Grease a mold (\"Miracle\" or for a cake) with butter, lay out the dough and bake in the oven at 200°

Add honey, butter, eggs to granulated sugar dissolved in 150 g of water, mix thoroughly and grind. Then slowly, stirring continuously, add flour mixed with soda and spices. To give the dough a brown color, add coffee. Roll out the dough and place on a greased baking sheet. To prevent swelling, the gingerbread is pierced in several places and baked.

Honey gingerbread "Kalyapush"

For 50 g of honey - 550 g of flour, 150 g of sugar, 25 g of water, 2 g of cinnamon, 50 g of margarine.

Boil sugar with honey and water and leave to cool; sift the flour, make a funnel in the middle and pour in the cooled syrup, dissolved butter or margarine, add cinnamon, a teaspoon of soda, mix well and knead the dough. Then roll out round cakes, pierce them with a knife and place in a not very hot oven for 20-22 minutes. Finish the surface with glaze.

Honey cake

For 250 g of honey - 1/2 cup of water, 1 cup of sunflower oil, 1/2 cup of nuts, 4-5 pieces of prunes, 1-2 tablespoons of candied fruits, 1 teaspoon of cocoa, 1 teaspoon of soda, 4-5 pieces of cloves .

Mix honey with water and sunflower oil. Add finely chopped nuts, prunes, candied fruits and raisins, as well as cocoa and ground cloves to the resulting mass. Then add enough flour to form a soft dough. Grease the pan with oil and bake over moderate heat for 1 hour. Sprinkle the finished cake with powdered sugar.

Honey cake \"Bulgarian\"

For 250 g of honey - 1/2 cup of water, 1 cup of sunflower oil, 1/2 cup of raisins, 4-5 candied fruits, 1 teaspoon of cocoa, 1 teaspoon of cinnamon, 4-5 grains of cloves, 1 teaspoon of soda, so much flour to make a soft dough.

Dilute honey in water, pour in sunflower oil, add finely chopped raisins and candied fruits, cocoa and cinnamon, cloves (crushed in a mortar), soda and flour. Roll out the finished dough to a thickness of 2 cm, place on a greased baking sheet and bake in a moderately hot oven for about an hour. Serve cooled, covered with egg white glaze, sprinkled with powdered sugar.

Honey layer cake

For 1 tablespoon of honey - 1 egg, 1 glass of granulated sugar, 50 g of butter, 3 tablespoons of milk, 2 glasses of flour.

Place everything except the flour in a bowl and place over a saucepan of boiling water. When all the products have dissolved, remove the bowl from the saucepan, add 1/2 teaspoon of soda, flour, knead the dough, and refrigerate. Then divide the dough into 5-6 parts and roll out the cakes. (The dough is difficult to roll out; you will have to spread it on the greased pan with your hands). Bake the cakes until light brown.

To prepare the cream, beat 500 g of sour cream with a glass of granulated sugar. In summer, add strawberries, ml-lina or other berries, mashed with a fork, to the cream; in winter - jam, or better yet, currants, pureed with sugar.

Layer the cake layers with cream and coat the entire cake. Place in the refrigerator.

Sand cake

For 500 g of rye or wheat flour - 400 g of honey, 200 g of granulated sugar, 5 eggs, 250 g of sour cream, 1 teaspoon of soda, spices (cinnamon, cloves, vanillin) to taste.

Add sugar, eggs, sour cream, spices, soda and flour to the melted honey. Knead the dough until thick with sour cream, pour it into a greased mold and bake in moderate heat.

Honey-curd cake

For the dough: 150 g wheat flour, 100 g butter, 1/4 cup granulated sugar, 1 egg yolk; for filling: 100 g honey, 400 g fresh cottage cheese, 2 egg yolks, 50 g butter, 3 egg whites, 2 tablespoons powdered sugar, several walnuts.

Soften the butter slightly, mix with granulated sugar, egg yolk, flour and knead well. Place the dough in a cake pan, pre-greased and sprinkled with flour, place in the oven and bake until half cooked.

Peel the walnuts and chop the kernels. Beat the whites and powdered sugar into a stiff foam. To prepare the filling, rub the cottage cheese through a colander, beat two yolks into it, add butter, honey and grind thoroughly until smooth. When the cake has hardened, but remains light and not browned, remove it and cool. Place the filling, beaten egg whites on the cooled crust and sprinkle chopped walnut kernels on top. Place the cake in a hot oven and bake until done. After 10-15 minutes, the cake will be ready; take it out and cool. Cut when cold.

Cake \"Surprise\"

For the dough: 1 cup granulated sugar, 1 egg, 200 g butter, 2 tablespoons honey, 1 teaspoon soda; for cream: 500 g sour cream, 1 glass of granulated sugar, chocolate, nuts.

Mix granulated sugar, egg, softened butter. Bring honey to a boil and add 1 teaspoon of soda to it, pour it into the first mixture. Add flour, knead the dough until soft. Divide it into 5 parts, roll each one 1 cm thick and bake one at a time.

For the cream, beat sour cream and sugar.

Cut the finished cakes into shape, spread generously with cream, including the top layer. Sprinkle the top and sides of the finished cake with fine crumbs from the remaining cuts, add small shavings of chocolate and crushed nuts. After 2 hours, the cake can be served.

Festive honey cake

For 100 g of honey - 250 g of granulated sugar, 70 g of semolina, 3 fresh eggs, 50 g of walnut kernels, a pinch of ground cinnamon, a pinch of chopped cloves.

Put the honey on the fire, bring to a boil, but do not boil. Grind the walnut kernels.

Break fresh eggs and separate the yolks from the whites. Beat the whites until stiff, add to hot honey and beat until cool. This operation can be carried out using a mixer. Turn on the mixer periodically. Mix the egg yolks with 50 g of granulated sugar (the remaining 200 g will be used to prepare the sugar glaze) and grind. Then add foamed honey, semolina, walnut kernels

nuts, spices and knead well. Place the resulting mass in a cake pan, pre-greased and sprinkled with flour, and place in the oven or oven. Bake at medium temperature for 30 minutes. Remove the finished cake from the pan while warm and cover with sugar icing.

Viennese cake

For 200 g of wheat flour - 200 g of honey, 5 eggs, zest of 1 lemon, 1 glass of chopped almonds.

Mix honey with eggs and lemon zest, gradually add flour, stirring continuously. Place the dough on a sheet lightly greased with oil, level with a knife, sprinkle with almonds and place in moderate heat for 30 minutes. Cut the baked dough into strips 1 cm thick and bend into a ring.

Almond cake

For 150 g of white honey - 100 g of granulated sugar, 400 g of sweet almonds, 100 g of pine nuts, 2 teaspoons of flour, 1 glass of liqueur.

Mix crushed almonds with pine nuts, add sugar, honey, flour, liqueur to the mixture. Flour and liquor should be added gradually with constant stirring. Make cakes from the dough and bake in the oven.

Oatmeal diamonds with honey

For 1/2 cup of honey - 1/2 cup of granulated sugar, 1 cup of flour, 1/2 cup of sour cream, 1 egg, 100 g of butter, 1/2 teaspoon of baking soda.

Thoroughly grind the butter with sugar, add honey, sour cream, egg, oatmeal, flour, soda. Mix everything and roll out the dough with a rolling pin into a flat cake 3-5 mm thick, cut into diamonds. Bake in the oven for 10-15 minutes at 200°.

Honey sponge cake

Eggs - 4 pcs., wheat flour - 4 tbsp. spoons, potato flour - 4 tbsp. spoons, sugar - 35 g, honey - 3 tbsp. spoons, powdered sugar. Beat the egg yolks, half the sugar and honey. Add sifted wheat and potato flour. Then

fold in the whipped whites with the remaining sugar. Spread the resulting mass on a sheet 1 cm thick and bake until done at medium temperature.

While the sponge cake is still warm, grease it with apple mixture sweetened with honey, roll it into a tube, cut into pieces and sprinkle with powdered sugar. For lubrication, you can use cream sweetened with honey. The sponge cake can be used to make a cake. It can also be prepared from coarse flour.

Rolled oats cookies

Hercules - 100 g, wheat flour - 50 g, fats - 75 g, honey - 25 g, nuts - 125 g, egg 1 pc., baking soda - 1/2 teaspoon. Beat fats, eggs and sugar, add crystallized honey and continue beating. When the mass doubles, add chopped nuts, flour and soda, then mix thoroughly, spread on prepared sheets and bake at medium temperature.

Mint gingerbread

Honey - 100 g, sugar - 25 g, fats - 75 g, egg - 1 pc., wheat flour - 200 g, aromatics, baking soda - 1 teaspoon, egg for lubrication, nuts for sprinkling. Boil honey and fats, add half the flour and shake until the dough begins to pull away from the edges of the dish. When the resulting mass has cooled slightly, add browned sugar, crushed aromatics, baking soda, beaten egg and the rest of the flour. Stir everything and place on the prepared sheet in a 1 cm layer, brush with egg, sprinkle with chopped nuts. Bake until dough is dry at medium temperature.

Ingredients:

3 apples
- 150 g flour
- 2 eggs
- 100 g butter
- 3 tbsp. spoons of honey
- 1/3 teaspoon of soda
- 1/3 teaspoon salt
- 1/3 teaspoon ground cinnamon

Cooking method:

Melt butter and honey. Mix eggs, salt, flour, soda slaked with lemon juice and cinnamon. Pour melted honey and butter into the dough and stir.

Cut the peeled apples into slices and add to the resulting mass. Grease the mold with oil, pour in the dough and place in an oven preheated to 170 degrees for 40-45 minutes.

Bon appetit!

Castella with honey

Ingredients:
- 2 egg whites (room temperature)
- 2 egg yolks (room temperature)
- 5 tbsp. l. (70 g) sugar
- 1/3 cup (50 g) flour, sifted
- 1 tbsp. l. (25 g) honey (diluted with 1 tbsp hot water)

Cooking method:
1. Place parchment paper in a baking pan (9cm x 19cm) lined with aluminum foil. Preheat the oven to 165°C.

2. Pour the egg whites into a large, clean bowl and beat with a mixer at high speed until slightly foamy (about 30 seconds). Continue beating, gradually adding sugar for 4 minutes. Add the yolks, beat (at medium-low speed) for 1 minute, then add the flour, beat until smooth. Pour the mixture (1 tbsp honey + 1 tbsp hot water) into a bowl, beat for 1 minute.

3. Pour the dough through a sieve into the biscuit mold. Using a spatula, help the dough pass through the holes in the sieve. Level the surface with a spatula.

4. Bake in a preheated oven for 40-45 minutes or until the sponge cake is golden brown.

5. Remove the pan with the biscuit from the oven and let it cool. When the biscuit has cooled completely, remove it from the mold. Remove the parchment paper and place it on a new piece of parchment paper.

6. Trim (with a very sharp knife) exactly the edges of the biscuit. Cut into pieces. Let's serve. Bon appetit!

Contraindicated in case of individual intolerance to the components of the recipe

Lemon Honey Pie

Dough: 200g flour, 100g butter, 50g sugar, zest of 1 lemon, 1 egg, 2 tbsp. lemon juice

Filling:
200ml lemon juice (3 lemons),
zest of 2 lemons,
2 eggs,
150g thick honey,
200g fat sour cream
walnuts for sprinkling.

Cooking method
Preheat the oven to 200°C. First, let's make the dough. Place flour, cold butter, and sugar in a food processor. Grate the zest of one lemon and chop into fine crumbs. Add the egg, lemon juice and knead the dough until it sticks together into a lump. Roll out the dough, put it into a mold, trim the edges, put it in the refrigerator for half an hour. Meanwhile, grate the zest from two lemons into a large bowl, add the juice of three lemons, honey and stir well. Leave for half an hour. We take the form with the dough out of the refrigerator, put in baking paper, pour in a load - balls or beans (or apricot kernels).

Bake with a load for 15 minutes, then without a load for another 5-7 minutes. While it's baking, prepare the filling further. Add two eggs to the juice with zest and honey, stir well and strain. Mix with sour cream. The filling is liquid. Pour the filling onto the hot cake and return to the oven, reducing the temperature to 160°C. If possible, pour the filling onto the crust directly in the oven without taking it out. The pie is ready when the filling looks like jelly. This takes about half an hour. Take out the pie and cool.

Contraindicated in case of individual intolerance to the components of the recipe

Easter cake

Ingredients:

3 eggs
- 2 cups of flour
- 0.5 cups granulated sugar
- 100 g butter
- 100 g raisins
- 2 tbsp. honey (we recommend using)
- 1 tbsp. soda, 0.5 tbsp. salt

Cooking method:

Grind the butter with sugar and gradually add eggs, honey, sifted flour, soda and salt to the mixture. Knead the dough, and when it is almost ready, add the raisins. Grease the molds with oil, add the dough and bake at 200 - 210 degrees until done (about 30 minutes).

Grease the finished cake with glaze and decorate with sprinkles.

Contraindicated in case of individual intolerance to the components of the recipe

Diet apple charlotte

Ingredients:

Wheat flour - ½ cup
- rolled oats - ½ cup
- egg - 1 pc.
- egg white - 2 pcs.
- kefir - 1 glass
- baking powder - 1 tsp.
- honey - 3 tsp. (we recommend using )
- apples - 6 pcs.

Cooking method:

Mix flake flour, sugar, egg and whites, add kefir until it reaches the consistency of pancake dough. Let it sit for a bit so that the flakes swell. Add baking powder and, if desired, cinnamon (vanilla, cocoa). Place the chopped apples in the mold and fill with the resulting mixture. Bake for 30 minutes. Bon appetit!

Contraindicated in case of individual intolerance to the components of the recipe

Donuts with honey

Ingredients:

Flour - 3 cups
- egg - 4 pcs
- soda - 1 tsp.
- kefir (or yogurt) - 1 glass
- sugar - 3-4 tbsp.
- vanilla sugar - 1 sachet
- honey (we recommend using honey)

Sift the flour, mix with soda, salt, vanilla sugar and granulated sugar. Combine kefir with about 2 cups of flour. If the dough is still too liquid, then add about another glass of flour.

Let stand for a few minutes at room temperature. The finished dough should be relatively thick (like normal rich country sour cream), but not stiff, i.e. The dough should slide heavily from the spoon, but not flow.

Heat the vegetable oil in a thick-walled saucepan, reduce the heat slightly and drop pieces of dough into the hot oil with a teaspoon. Fry until done.

Heat honey with a few tablespoons of water in a small saucepan, add spices to taste (cinnamon, ground black pepper) and stir. Pour honey over the donuts and let them cool slightly. Serve with tea.

Contraindicated in case of individual intolerance to the components of the recipe

Mock-apple cake with strawberries and honey

Ingredients:

Oat flakes, 70 g
-semolina, 25 g
-natural yogurt without additives, 220 gr
-egg white. 2 eggs
-apple, 2 pcs.
-carrot, 1 large
-juice of half a lime
-honey 10 g (we recommend using honey)
- dates, figs or other dried fruits of your choice.

Cooking method:

Combine oatmeal with semolina and pour in yogurt, mix. Add whipped egg whites to the oatmeal-yogurt mixture.
Grate the apple and carrots on a fine grater and add them to the dough. Add the juice of half a lime, finely chopped dried fruits and honey to the dough.
Bake the cake in a preheated oven at 160 degrees for 40-50 minutes.

While the cake is baking, make the cream.
Add yogurt, powdered sugar to the cottage cheese (if the yogurt is sweet, you don’t need to add sugar!), banana puree, mix everything well.
Finely chop the strawberries and add to the cream. Spread the cream onto the slightly cooled cake and leave the cake in the refrigerator overnight.
And in the morning we enjoy a delicious and healthy dessert!

Contraindicated in case of individual intolerance to the components of the recipe

Ginger cookie

Cooking method:

Heat the water, add honey, sugar, spices and, stirring constantly, bring to a boil.
Remove the pan from the heat. Add pieces of butter and stir.

Pour flour and baking powder into a bowl. Gradually pour in the honey-oil mass in a thin stream and knead the dough. Cover the dough with film and refrigerate overnight.

Take out and roll out the dough into a layer 2-4 mm thick (the thinner the dough is rolled out, the crispier the cookies will be). Cut out the figures.

Bake cookies in a preheated oven at a temperature of 170-180 degrees - 7-10 minutes.

Contraindicated in case of individual intolerance to the components of the recipe

Fried bananas with honey

Cooking method:

Sponge roll with honey

Ingredients:

Cooking method:

Place eggs, sugar, honey, soda and flour in a deep bowl, beat with a mixer until smooth and place on a baking sheet greased with margarine. Pour the mixture into a thin layer onto a baking sheet and place in the oven, preheated to 200 degrees. Bake for 5-7 minutes until golden brown.

You can make any filling based on the products you have. For example, beat sour cream with sugar. Another option is to grate the lemon with the peel and mix with sugar. The third option is to take any jam.

Check to see if the biscuit is baked - if it comes off easily, it means it's ready. Grease with the chosen filling and roll into a roll. The roll is ready!

Contraindicated in case of individual intolerance to the components of the recipe

Cherry pie with honey

Ingredients:

250 g flour
- a quarter cup of honey (we recommend using honey)
- cherry (to taste)
- half a glass of sugar
- 2 tablespoons of powdered sugar
- half a glass of milk
- sunflower oil
- 60 ml rum
- teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1 egg

Cooking method:

Remove the pits from some of the cherries and cut them in half. In a separate bowl, mix sugar, ginger, flour, butter, milk, egg and baking powder. Stir halves of cherries into this mixture. Pour the dough into a greased mold. Place in the oven, preheated to 150 degrees. The pie is baked for 20-30 minutes. Next, mix rum and honey, pour this mixture over the cake and leave it to soak for an hour. Decorate with remaining cherries and powdered sugar.

Contraindicated in case of individual intolerance to the components of the recipe

Puff pastries with honey

Ingredients:

800 grams puff pastry
- 1 cup honey (we recommend using honey for this honey recipe)
- 1 cup flour
- 1 teaspoon of powdered sugar
- 5 glasses of milk
- 12 yolks
- 50 grams of butter

Cooking method:

Defrost the dough, roll it out into layers 3 cm thick and prick them in several places. Cover the baking sheet with parchment or foil, place the dough and bake for 10 minutes. at a temperature of 200 degrees.

To prepare the cream, beat the yolks with honey, add flour and beat again. Pour the prepared mixture into boiling milk in a thin stream and, stirring continuously, cook over low heat for about 5 minutes. Add butter, stir, cool. Cool the baked puff pastry, trim the edges and cut each layer into 4 equal parts. Grease the puff pastry pieces with cream and place 3 pieces on top of each other. Grease the top of the cakes with cream, sprinkle with crumbs (making puff pastries from scraps), and decorate with honey.

Contraindicated in case of individual intolerance to the components of the recipe

Curd casserole with honey

Ingredients:

1/2 kilogram of cottage cheese
- 50 grams of honey (for this recipe with honey we recommend using honey)
- 1/2 cup sugar
- two eggs
- 3-4 tablespoons of semolina
- 1 tablespoons butter

Cooking method:

Wipe the cottage cheese thoroughly, add sugar, honey, semolina and eggs. Place the thoroughly mixed mixture into an oiled frying pan or baking sheet. Preheat the oven and cook the casserole for 35-40 minutes. Cottage cheese casserole with honey can be served with sour cream or condensed milk or decorated with nuts and fruits.

Contraindicated in case of individual intolerance to the components of the recipe

Honey-chocolate pie with apricots

Ingredients:

A glass of kefir
- two thirds of a glass of sunflower oil
- a glass of sugar
- a tablespoon of honey (for this recipe with honey, we recommend using honey)
- one egg
- two glasses of flour
- two thirds of a teaspoon of soda
- tablespoon cocoa powder
- 6-7 apricots
- a handful of cranberries
- powdered sugar

Cooking method:

Mix kefir with soda and leave for 5-10 minutes. Beat the egg with sugar and honey, add kefir with soda and butter. Beat again. Mix flour with cocoa, sift into the dough. Mix thoroughly. Cut the apricots in half, remove the seeds. Pour the dough into a greased mold, press the apricot halves and cranberries on top. Place in an oven preheated to 180 C for about 40 minutes. Cool, remove from pan, sprinkle with powdered sugar and serve.

Contraindicated in case of individual intolerance to the components of the recipe

Lemon cake with honey

Ingredients:

50 g honey

150 g flour

250 g butter

250 g granulated sugar

2 glasses of milk

Zest of 1 lemon

Cooking method:

Mix the egg, honey, flour (100 g), soda and knead the dough. After mixing thoroughly, you need to divide the finished dough into 4 layers, which will then need to be baked. In order to prepare the cream, you need to mix butter, flour (50 g), and a little milk. After putting it on low heat, you will need to add the remaining milk. Cook the mixture until a homogeneous thick mass is formed. Let the paste cool, then add the zest and juice of one lemon. Lubricate the layers with the resulting paste and connect them. On top of the cake you can decorate with lemon slices and honey.

Contraindicated in case of individual intolerance to the components of the recipe

Honey cake"

Ingredients:

200 g honey

100 g butter

100 g granulated sugar

3 cups wheat flour

2 eggs, 1 g ginger

1/4 teaspoon cinnamon

3 teaspoons lemon zest

Cooking method:

Heat the honey, add melted butter, mix well, add sugar, add ginger and mix everything thoroughly again. After this, add eggs, cloves, cinnamon and gradually add flour while stirring. Then knead the dough well, roll out 1 cm thick, cut into pieces and place them on a heated, greased baking sheet. Bake in the oven at a temperature of 180-200 C.

450 gr. dark chocolate (broken into small pieces)

Cooking method:

In a bowl, mix flour, salt, baking powder and soda. In a large bowl, cream softened butter, brown sugar and granulated sugar. Add honey and beat until creamy. add beaten egg, vanilla, milk powder and espresso coffee powder. Add flour mixture and mix thoroughly. Add chocolate pieces and stir.

Preheat the oven to 190 degrees. Place the dough on a baking sheet and bake for 10-15 minutes until golden brown.

Contraindicated in case of individual intolerance to the components of the recipe

Honey cookies

Ingredients:

1/2 cup white wheat flour

1/2 cup whole wheat flour

1 tsp salt

1 tsp soda

1/4 cup brown sugar (preferably dark brown, or add 1 tsp molasses)

85 g (6 tbsp) butter at room temperature

1/2 cup honey

1/3 water/milk

1 tsp vanilla essence

Cooking method:

Combine flour, sugar, salt and baking soda in a large mixer. Add the rest of the ingredients and knead into a soft, elastic dough (do not knead for too long). Divide the dough into two parts. Roll out each piece into a rectangle measuring 25x30 cm, cut into 30 squares with a side of 5 cm (the cookies can be pricked with a fork). Preheat the oven to 200°C.

Use in this recipe liquid natural polyfloral honey "Berestov A.S." Altai "Mountain"

Contraindicated in case of individual intolerance to the components of the recipe

Sweets (from Latin confectum, “made”) are a variety of sugar or chocolate products, which include candied fruits and pralines. Typically, sweets contain 60-75% sugar. They are divided into glazed (coated with a layer of glaze), unglazed and chocolate-filled candies. There are also honey candies.

The term “candy” comes from the professional jargon of apothecaries, which in the 16th century meant fruits candied or processed into jam, used for medicinal purposes. Subsequently, the term came to refer to a wider range of confectionery products made from different ingredients.

Coffee caramel (Croatian cuisine)

2 cups of condensed milk without sugar, 0.5 cups of strong black coffee, 2 cups of honey, 2 cups of sugar, a little salt, 0.5 cup of butter, a teaspoon of vanilla sugar.

Mix coffee with milk. Make a thick syrup from sugar, honey and salt. Gradually add coffee with milk and then butter, reduce the heat to low, simmer lightly, and add vanilla sugar at the end of cooking. Grease a mold 25 cm long and at least 2 cm deep with oil and pour the mixture into it. Mark squares on the caramel with the tip of a knife and put it in the refrigerator. Cut the hardened caramel into squares and place them in paper cuffs.

Honey candies (Tajik sweets)

For 1 kg of honey sweets, 5 glasses of honey.

Boil honey in a cast iron cauldron for 15-20 minutes with continuous stirring until dark brown. Then place it on a greased tray, knead it and stretch it by weight until flagella form.

Honey candies - makovniki

Honey and poppy seeds in equal quantities.

Boil the honey over low heat for 40 minutes to evaporate the water. Pour poppy seeds, well washed in hot water, into the hot syrup and boil until the poppy seeds begin to stick to the spoon. Pour the boiled thick mixture, which has hardened during cooling, onto a smooth board moistened with water and roll it out. until evenly thick and cut into square or other shaped pieces. While boiling, you can add crushed nuts (hazelnuts or curly) to the mixture.

Nut candies

350 g honey, 3 cups coarsely crushed nuts.

Boil honey and... pour nuts into it. Cook the nuts with honey until the mass comes away from the pan (the pan should be made of stainless steel). Check readiness like this: pour the mixture onto a piece of paper, expose it to the air, and if it cools down, it’s ready. The cooled mass should be so hard that it can be chopped with a knife.

Honey lollipops

Honey, granulated sugar.

Prepare sugar syrup as for jam, and add no more than 1/3 of honey by weight. Boil the mixture over low heat, skimming off the foam. When the sample taken quickly hardens, pour the finished syrup into small plates, pre-moistened in water or lined with paper, without allowing the candy to harden, make indentations and cuts in it. The cooled candy is taken out and broken into pieces along the cuts. Lollipops should be stored in a dry place, rolled in powdered sugar.

Honey caramel

350 g honey, 200 g granulated sugar, 3 tablespoons milk or cream.

Honey, granulated sugar and milk are boiled, stirring, until the mass thickens. The mass is ready if it is dropped into water and it easily rolls into balls. The hot mass is poured onto a saucer greased with unsalted butter. When it begins to harden, it is cut into pieces and wrapped in parchment paper. To get chocolate caramel, add 1 tablespoon of chocolate to the mixture.

Apple marshmallow with honey

350 g honey, 2 cups applesauce.

Add honey, previously ground white, to the applesauce and stir until the mass becomes white and loose. Then carefully pour it into paper molds 3 centimeters high, which are placed on a baking sheet sprinkled with bran. Dry the marshmallow in light heat, remove the paper, put the finished marshmallow in a jar or put 2-3 layers on top of each other, brush with honey and dry in a low-heat oven. or oven.

Lingonberry marshmallow with honey

350 g honey, 2 cups lingonberry puree.

First, prepare puree from lingonberries. Add enough water to cover the berries and boil until the berries turn white. Then place them on a sieve, let the water drain and rub the lingonberries through a clean sieve. Beat the puree, add pre-whipped honey and stir until smooth.

Place the mixture in boxes made of pine sticks 9 centimeters long and 7 centimeters wide, lined with paper in a 2 centimeter layer. Then it is dried for 24 hours at a temperature of + 40 ... + 50 ° C, after which another layer of 2 centimeters is added to the box and dried again. Top up the boxes with mass until they are full. Then cover the boxes with planks, nail them with wooden nails and place them in a dry place. The pastila tastes very good and can be stored well for several years. Some people prefer old marshmallows to fresh ones,

Boiled lingonberry marshmallow

700 g honey, 4 cups lingonberries.

Mix lingonberries with honey and cook until thick. Then pour the mass onto a dish, and when it has cooled, cut into long pieces, sprinkle with sugar and put in jars or boxes.

Halva made from honey and nuts

1 kg of honey, 1/2 cup granulated sugar, 1 kg of walnuts.

Boil honey with continuous stirring. Dip chopped walnut kernels and half of the granulated sugar into it and boil until thick. Place the resulting mass on a board moistened with water and level the layer to a thickness of 1-1.5 centimeters. After cooling, cut the resulting layer into rectangular slices or squares.

Honey halva

To prepare the dish you will need: 450 g of honey, 800 g of premium flour, 400 g of ghee.

Sift the flour, pour into a frying pan, add melted butter, stir and fry until a crumbly yellow mass forms. Then pour honey over it and boil for 5 minutes. Transfer the hot mass to a flat plate, cool and cut into small square pieces.

Halva with honey

For 2 kg of halva you need: 6 cups of wheat flour, 2 cups of ghee or lamb fat, 2 cups of honey, 1/2 cup of walnuts (kernels), 2 cups of water.

Fry the sifted flour in a kettle with butter or lamb fat with continuous stirring until a homogeneous crumbly mass of light brown color is formed. Then add honey, water and cook for about 5 minutes. Place the finished halva on a dish, sprinkle with chopped walnut kernels and cut into pieces of various shapes.

Halva with honey

350 g honey, 800 g wheat flour, 400 g ghee.

Sift the flour, pour into a frying pan, add melted butter, stir and heat until a crumbly yellow mass forms. Then pour honey over it and cook for 5 minutes. Transfer the hot mass to a plate, cool and cut into small pieces, 43.

Halva badrok

200 g honey, 200 g corn, 200 g walnut kernels, 1 teaspoon melted butter.

Pass the roasted corn and toasted nuts through a meat grinder and place in a porcelain cup greased with melted butter. Melt honey in an aluminum pan and boil for 5-7 minutes. Then pour it into a cup with the prepared mass, stir, and place on a dish in a 1-centimeter layer. When the mass has cooled, cut it into diamonds and place on a vase.

Lamantsi with poppy seeds and honey

250 g flour, 250 g honey, 2 cups poppy seeds, 50 g bitter almonds, 1 tablespoon vegetable oil, salt to taste.

Vegetable oil, salt, 6 tablespoons of water, knead flour into a stiff dough. Roll out the dough thinly, place on a baking sheet sprinkled with flour, cut into rectangular pieces with a sharp knife and bake. Then take it out and break it along the cuts.

Scald the poppy seeds with boiling water, drain the water, rinse in cold water, and drain. Then grind the poppy seeds in a stone bowl with a wooden pestle until they turn white. Put honey and crushed almonds in it, pour in a glass of boiling water, stir, transfer to a salad bowl and stick dried lamans into the mixture.

You can serve Lamanets to the table this way. Place the lamans on a sieve, pour boiling water over them, put them in poppy seeds and stir.

Nougat

350 g honey, 300 g granulated sugar, 100 pcs. roasted nuts, whites of 5 eggs.

Melt the honey, add sugar and cook, stirring with a spoon, until the honey browns. Beat the whites, stirring them, and pour sugar-honey syrup into them in a thin stream. Move the pan to lower heat and simmer the mixture, stirring gradually.

Peel the nuts and chop coarsely. When the mass thickens enough, add the nuts and immediately place the mass on a large sheet of oiled or waxed paper, cover the top with the same sheet and place under a press. Then carefully cut the nougat into pieces.

Gooseberry marmalade

200-400 g honey, 40 g gooseberry puree.

Sort out the ripe gooseberries, pour them into a bowl, add 1 glass of water and cook over low heat, rubbing the berries with a spoon. When the gooseberries are boiled, rub them through a sieve. Add honey to the puree and cook, stirring, until the mixture thickens and begins to harden. Transfer the marmalade into a jar, seal and store in a cool place.

Nuts with honey

50 g honey, 250 g nuts.

Dry the peeled nuts until they almost crumble. Boil the honey until red-hot and, stirring, add nuts until the mixture becomes thick. Cook the mixture until it solidifies on a spoon. Spoon the finished mixture onto a baking sheet and cool, then put it in a jar and store it in a cool, dry place.

Excommunicates of Smolensk

350 g of honey, 3 cups of a mixture of raspberries, nuts and crackers.

Add crushed dry nuts and crushed rye bread crackers to the powdered dry raspberries in a ratio of 1:1:1. Boil honey, add the prepared mixture to it and boil until thick. Spread the mixture onto a baking sheet into flat cakes, cool and dry.

Mazurek almond

100 g honey, 400 g sweet almonds, 100 g bitter almonds, 300 g granulated sugar, whites of 5 eggs.

Pass the almonds through a meat grinder and grind 1 egg with the whites, add sugar and warm honey. Mix the mixture with the beaten whites of 4 eggs and make flat cakes from it, which are baked over low heat.