Recipes

Prep time: 5-10 minsSetting time: 30-40 mins Serves: Approx. 16-18 (depending on how you roll them) Ingredients⠀⠀ 1 cup of rolled oats 1/3 cup of any of our Squeezy Honey (depending on the taste you want) - my favourite is Squeezy Multifloral Mānuka honey 1/2 cup of peanut butter 1/2 cup of dark chocolate drops/buttons 1 tbsp of shredded coconut 1 tbsp of chia seeds or any seeds of your choice 1/4 tsp salt 1 tsp of vanilla essence Storage: Store in a container in the fridge. Can be frozen. Method Combine the wet ingredients in a bowl. Then place all the dry ingredients in a bowl and mix them in. You should have a dough-like consistency (able to be moulded into balls and retain shape). Put the bowl in the fridge for about 30-40mins, and then roll them into bit-sized balls. Store the balls in a container in the fridge. Perfect for an energy boost and quick snack!   Note: Heading picture is not from this recipe, but represents a suitable size for each ball.   Let us know! Tag us on Instagram with your recipes, photos and reviews! We’d love to see them!

Baking time: 30 mins Serving: 12   Ingredients: Cake: 125g butter, softened ⅓ cup / 110g honey (we recommend our Squeezy Clover or Kids Honey) 1 tsp vanilla extract 2 free-range eggs 4 medium-sized ripe bananas, mashed (approximately 400g) 125g white all-purpose flour 50g ground almonds 1 tsp baking powder ½ tsp baking soda Pinch sea salt  8 ripe apricots, halved and stones removed  Filling: 4 tbsp good-quality apricot jam Honey whipped cream: 1 cup / 230ml cream 1 tbsp unsweetened Greek-style yoghurt 1 tbsp honey (we recommend our Squeezy Clover or Kids Honey) 1 tsp vanilla extract Decorations: Fresh flowers (optional) Method: Preheat the oven to 180C fan bake. Line 2x22cm tins with baking paper. In the bowl of an electric mixer, combine the softened butter, honey and vanilla and beat on high until smooth and thick. Next, add the eggs one at a time and mix. Follow with the mashed banana and mix well. In 2 parts, add in the flour, ground almonds, baking powder, baking soda and salt. Mix until just combined, being careful not to overmix. Evenly divide the batter between the 2 tins and spread out to the sides. Dot in the apricot halves (8 per tin) and press them down lightly. Bake for approximately 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.  Allow the cakes to cool for 10 minutes before turning out onto a cooling rack. Meanwhile, whip the cream with an electric beater to ribbon consistency, then gently fold through the yoghurt, honey and vanilla. Once the cakes are completely cool, spread the apricot jam evenly over one of the layers and place the other layer on top. Neatly spread the honey whipped cream over the top of the cake and decorate with edible flowers, if using. Serve at room temperature.  Refrigerate in an airtight container for up to 3 days.   Recipe by Jordan Rondel, imagery by James Lowe. See the original https://www.stuff.co.nz/life-style/food-wine/recipes/118810707/recipe-banana-honey-apricot-cake-with-honey-whipped-cream

Prep time: 5 min Cook time: 35 minServings: 4   Ingredients 1 kg chicken nibbles 1/3 cup Happy Valley's Rewarewa Honey 1/4 cup bourbon Zest and juice of 1/2 an orange 2 garlic cloves, finely grated 2 tbsp smokey paprika 1/2 tsp chili powder 1/2 tsp salt Method Preheat oven to 200°C Fan Bake. Combine all the marinade ingredients in a large bowl and mix well to combine. Place chicken nibbles in marinade and toss to coat. If time allows you can pop these in the fridge to marinade for longer if you wish Arrange chicken nibbles in a single layer on a lined baking tray. Reserve any left over marinade. Place in the over and bake for 15 minutes. After 15 minutes turn the nibbles over and pour over any left over marinade. Return to the oven and bake for 20 more minutes or until nibbles are golden and sticky. Serve immediately. Let us know! Tag us on Instagram with your recipes, photos and reviews! We’d love to see them! Recipe crafted by @missgraysouffle

Prep time: 20 minsChilling time: 4 hoursServings: 4-6 Ingredients Mousse 200g ricotta 125g cream cheese (room temp) 5 tbsp Happy Valley's Mānuka honey  1 cup cream Zest of 1 orange Pinch of cinnamon Roasted strawberries 2 punnets of strawberries 3 tbsp honey Sliced almonds to garnish Method Preheat oven to 180°C. Remove stems from strawberries and place in a small baking dish. Drizzle with honey and roast for 20 minutes. Set aside to cool. To prepare the mousse blend or beat the ricotta, cream cheese and honey together until mostly smooth. The ricotta will give the mousse a little texture, if this doesn’t appeal blend until totally smooth. In a separate bowl whip the cream to firm peaks. Add the whipped cream to the ricotta mixture along with the orange zest, fold gently. Spoon into glasses or ramekins and chill in the fridge for 4 hours. Spoon over sticky roasted strawberries before serving and sprinkle with a few almonds or pistachios. Let us know! Tag us on Instagram with your recipes, photos and reviews! We’d love to see them! Recipe crafted by @missgraysouffle

Time: 5 minsServings: 2   Ingredients 1 tbsp Happy Valley Squeezy Multifloral Mānuka Honey 1 frozen ripe banana 1/2 cup baby spinach 1 cup frozen mixed berries 1 tbsp almond or peanut butter 2 tbsp LSA (linseeds, sunflower seeds and almonds) 2 ice cubes 1 cup milk of your choice or coconut water 1 tbsp chia seeds Edible flowers to garnish (optional)   Method Place all ingredients in a blender and blitz until smooth and creamy. Sprinkle over chia seeds and garnish with edible flowers. Let us know! Tag us on Instagram with your recipes, photos and reviews! We’d love to see them!

Prep time: 30 mins + 3-4 hours or overnight marinatingCooking time: 2 1/4 hrsServings: 4   Ingredients 2kg pork spare ribs, cut into individual ribs Basting sauce 2 Tbsp vegetable oil 6 shallots, finely diced 6 cloves garlic, minced 6 tbsp finely grated fresh ginger 1/2 cup Hoisin sauce 2 cups tomato sauce 1 cup Happy Valley's Squeezy Multifloral Mānuka Honey + 1/4 cup to finish 2 tbsp rice vinegar 2 tsp sesame oil 1/2 tsp chilli flakes Serving suggestion: With a bed of rocket or salad greens, and a bowl of hand water!   Method Heat oil in a large frying pan over medium heat. Add shallots, garlic and ginger and cook for about 5 minutes until translucent, stirring often. Add remaining ingredients and simmer for 15 minutes. Remove from heat. In a large bowl, mix half of the basting sauce with the ribs, making sure they are all covered. Leave to marinate for a few hours or overnight. Preheat the oven to 150°C and place ribs in a large roasting dish. Pour over remaining sauce to cover ribs evenly. Cover with tin foil and cook for 2 hours, turning and basting the ribs every 20-30 minutes. Increase oven temperature to 200°C, remove foil and drizzle with extra measure of honey. Cook for a further 10-15 minutes, watching the ribs carefully so they don’t catch or burn. Let us know! Tag us on Instagram with your recipes, photos and reviews! We’d love to see them!

Time: 45 minsServings: 2kg   Ingredients 4 Weet Bix, crushed 4 cups rolled oats (wholegrain is good) 1 cup bran flakes 1/2 cup hazelnuts 1/2 cup pecan nuts 1 cup sunflower seeds 1 cup pumpkin seeds 1/2 tsp sea salt 1/2 tsp ground ginger 1 cup Happy Valley Squeezy Multifloral Mānuka Honey 1/2 cup coconut oil 1 tsp good quality vanilla extract 1 cup dried cranberries Serving suggestion: Serve with yoghurt, a drizzle of Happy Valley Squeezy Rewarewa honey, and fresh fruit.   Method Preheat oven to 180°C and line a large roasting tray (or two smaller baking trays) with baking paper. Heat honey, coconut oil and vanilla over a low heat until melted and combined. Place all dry ingredients in a large bowl and mix well. Pour honey mix into dry mix and stir well to coat. Transfer to baking trays and spread out into an even layer. Bake for about 10 minutes, stir gently then cook for a further 10 minutes or until lightly golden. Remove from oven and cool completely before adding dried cranberries. Break the granola up according to how chunky you like it and store in an airtight container for up to 2 weeks (if it lasts that long!) Let us know! Tag us on Instagram with your recipes, photos and reviews! We’d love to see them!

Time: 10 mins Servings: 2 Ingredients Smoothie base 1/4 cup Happy Valley Multifloral Mānuka Squeezy Honey 2 cups Greek yoghurt 2 cups almond milk 2 large ripe bananas, frozen Strawberry mix 2 cups strawberries, fresh or frozen 1 tbsp lemon juice 1 tbsp Happy Valley Multifloral Mānuka Squeezy Honey Chocolate mix 2 tsp good quality cocoa powder Decoration (optional) 2 tsp Happy Valley Multifloral Mānuka Squeezy Honey 1/2 cup whipped cream Sliced strawberries Dark or milk chocolate shavings   Method Place yoghurt, milk, banana and honey in a blender and blitz until smooth. Divide the base mix into three bowls. Rinse out blender and place strawberry ingredients into it. Blitz until smooth and transfer to another bowl. Mix 1/4 cup of the puree into one of the bowls of smoothie base. Mix cocoa powder into another of the bowls of smoothie base. To assemble, drizzle decorating honey around the inside of the glass. Pour chocolate smoothie mix to about 5cm up the glass. Very carefully spoon strawberry puree onto the top of the chocolate layer then top this with the strawberry smoothie mix. Top with the plain smoothie base and decorate with whipped cream, strawberry slices and chocolate shavings. Let us know! Tag us on Instagram with your recipes, photos and reviews! We’d love to see them!

Prep time: 5 minsCooking time: 20 mins Servings: 3-4 Ingredients 2-4 salmon fillets 2 limes 1 tsp cracked black pepper 3 squeezes (or 3 tbsp) of Happy Valley's Squeezy Multifloral Mānuka Honey Pinch of salt Fresh coriander to garnish Serving suggestions: Green rocket salad with avocado, almonds and feta. Roasted sweet potato.   Method Preheat oven to 200°C. Zest the limes into a small bowl. Add the juice of the limes about 2 generous tablespoons. Add the honey, salt and half the pepper, mix together. Line a baking dish and place salmon fillets skin side down. Pour over the glaze, sprinkle over the remaining pepper and bake for 10 minutes. After 10 minutes quickly remove from the oven and baste with the glaze and pop back in the oven for a final 10 minutes. For a more caramelized top switch over to grill for that final 10 minutes but watch closely so it doesn’t burn. Spoon over the pan juice/glaze just prior to serving and garnish with fresh coriander. Serve with a green salad and roasted sweet potato or on a bed of rice with sauteed greens. Let us know! Tag us on Instagram with your recipes, photos and reviews! We’d love to see them!

Prep time: 5 minsCook time: 6-8 hours slow cooker/25 minutes pressure cooker   Ingredients 600g chicken breast 20g butter 1 squallop (or 3 tbsp) of Happy Valley Squeezy Kids or Clover Honey 3 tsp wholegrain mustard 1 tsp dijon mustard 1 large onion, finely diced 2 cloves garlic, crushed 2 carrots, diced 1 and 1/2 cup chicken stock 1/2 cup cream 1/2 cup frozen corn 2 tbsp cornflour Salt & pepper to season Small handful fresh chopped parsley Recipe Notes: If you have a very large oval slow cooker it would be beneficial to double the sauce and increase to 800g of chicken. If pressure cooking, thicken the sauce after release of pressure and switch to saute mode to thicken sauce. If you don’t have a slow cooker this could be done on the stove-top in a fry pan with a lid and cooked on low for 45 minutes. Method Saute diced onion and garlic in butter for 3-4 minutes until softened. Add to slow cooker with chicken breasts and diced carrots. Mix together chicken stock, mustards and honey pour over chicken. Season with salt and pepper. Set slow cooker for 6 hours on high or 8 hours on low. This recipe works really well in a multi cooker pressure cooked for 25 mins (see recipe notes). With half an hour of cooking to go carefully lift out the chicken breasts and pop on a plate and set aside for a few minutes. Add cream and corn to sauce. If you are cooking on low, flick it to high at this point. Mix the cornflour with a couple of tablespoons of water to form a slurry and pour into sauce. Stir well and return the chicken to the slow cooker leave to cook for a final half and hour to allow the sauce to thicken. Stir through a handful of fresh chopped parsley. Serve with mash potatoes, rice or cauliflower mash. Let us know! Tag us on Instagram with your recipes, photos and reviews! We’d love to see them!

Prep time: 5 minsChilling time: 2+ hoursServings: 4-6 (depending on size of ramekin)   Ingredients 400ml of coconut milk 125ml coconut cream 1 squallop (or 3-4 tbsp) of Happy Valley's Squeezy Multifloral Mānuka Honey 1/2 tsp vanilla bean paste Tiny pinch of salt 1 sachet of Jel-it-in (vegetarian gelatin approx. 8grams) Chunky honey, fresh berries & toasted coconut to serve (optional) Special equipment needed: Ramekins or dariole moulds. Method Mix Jel-it-in into coconut milk in a saucepan off heat, until dissolved. Whisk in honey, vanilla, salt and coconut cream. Gently bring to a simmer over a medium heat and simmer for 1 minute to activate Jel-it-in. Pour into ramekins or dariole moulds. The Jel-it-in will start to set as soon as it begins to cool. It sets much quicker than regular gelatin. Pop moulds into the fridge for 2 hours to set. To unmold, run a small sharp knife around the edge to release it. Serve with chunky honey, toasted coconut and fresh fruit. This is delicious when served with fresh, in season berries or roasted stone fruit! Let us know! Tag us on Instagram with your recipes, photos and reviews! We’d love to see them!

Prep time: 15 minsSoaking time: 4 hours or overnightServings: 4-6 Ingredients 1 1/2 cups of buckwheat 1 squallop (or 1/4 cup) of Happy Valley's Squeezy Multifloral Mānuka Honey 1 1/2 cups of coconut cream or milk 1 cup yoghurt 1/4 sunflower seeds 1/4 chia seeds 1/4 cup coconut 1 green apple grated Juice from 1/2 an orange Fruit to garnish (optional) Note: Any type of yoghurt is fine. Can use coconut yoghurt for a dairy free option.Add dried fruit, chopped nuts, frozen berries and more to the recipe if desired for extra taste. Method Place buckwheat in a large pot of water and bring to a simmer for 10 minutes. Rinse with cold water to cool and drain well. In a large bowl whisk together coconut cream/milk, yoghurt, orange juice and honey. Add buckwheat, chia seeds, sunflower seeds, coconut and grated apple. Stir well, cover and place in the fridge to soak. Serve with chopped fresh fruit. Let us know! Tag us on Instagram with your recipes, photos and reviews! We’d love to see them!