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: 45 minsCooking time: 45 minsServings: 10   Ingredients Honey glazed citrus 2 cups water 1 cup Happy Valley Squeezy Clover or Kids Honey 1 lemon, sliced 1 lime, sliced 1 orange, sliced Syrup 1/4 cup water 1/4 cup Happy Valley's Squeezy Clover or Kids Honey Juice of 1 lemon 2 tbsp fresh thyme leaves + extra to garnish Cake batter 3 eggs 1 cup caster sugar Juice of 2 lemons + 2 tsp lemon zest 2 cups self-raising flour 1 cup Greek yoghurt 1/2 cup vegetable oil   Method Preheat oven to 180°C. Grease and flour a 2L capacity bundt tin. Bring a large pot of water to the boil. Place sliced citrus in boiling water and blanch for 1 minute. Remove and refresh in a bowl of iced water. Place water and honey in a large cast iron or heavy-based frying pan over medium heat until honey is dissolved. Add citrus slices to the pan, spreading out as much as possible in a single layer. When the syrup begins to bubble, reduce heat to low and cook for about 45 minutes until citrus becomes translucent and sticky. Meanwhile, beat eggs and sugar together until pale and creamy. Add lemon juice and zest and beat for another minute. Fold in flour, yoghurt and oil until well-combined and smooth. Pour into cake tin and place in oven. Cook for 40-45 minutes or until an inserted skewer comes out clean. Take the skewer and make 10-15 holes in the top of the cake while still in the tin. When citrus is candied, remove and set on a cooling rack. To make syrup, add water, lemon juice and thyme to the pan and cook out for about 5 minutes. Strain and pour syrup over the hot cake. Allow cake to cool in tin, then turn out onto a large plate. Top cake with honey-glazed citrus, some thyme sprigs and an extra drizzle of honey for good measure! 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 minsServings: 2   Ingredients 2 cups apple cider 2 cinnamon sticks 2 star anise 2 tbsp sliced organic ginger 1 lemon 1/2 cup whiskey or brandy of your choice 1 apple, thinly sliced to garnish 4 Tbsp Happy Valley Squeezy UMF 10+ Mānuka Honey   Method Place cider, cinnamon, star anise, ginger and juice from the lemon in a saucepan over high heat. Bring to a boil and simmer for two minutes. Turn off heat, cover and allow to steep for 3-5 minutes. Divide whiskey between two heatproof glasses or mugs. Remove spices from saucepan and pour hot cider mix into glasses. Squeeze honey into glasses, stir with cinnamon sticks and garnish with apple slices. Serve hot. 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: 5minsCooking time: 6 hoursServings: 6   Ingredients 1kg boneless pork belly or pork slices 1 squollop (or 1/4 cup) of Happy Valley's Squeezy Rewarewa honey 1/2 cup soy sauce 1/4 chinese cooking wine (Shaoxing Wine) 1 cup water 2 cloves garlic, finely minced 1 tsp grated ginger 2 tbsp corn flour 1 tsp white pepper Spring Onion Coriander Servings suggestions: Jasmine rice or Bao buns Asian Slaw Method Dice pork belly into inch sized cubes. Toss pork belly in corn flour and white pepper, shake off any excess. Mix together soy, honey, shaoxing wine, water, garlic and ginger. Place pork in slow cooker, pour over the sauce. Stir to coat and cook on high for 4-6 hours or low for 8 hours (see recipe notes) or pressure cook for 25 minutes. When cooked pork should be tender and starting to fall apart. Carefully drain off the sauce into a saucepan and reduce for 10 minutes to thicken and get stickier. Taste the sauce and if you like a particularly sweet sauce add a squizzle more of honey. In a large non stick pan carefully fry off the pork in batches until nicely caramelised. Normally about two batches so not to over crowd the pan. Toss the pork pieces through the reduced sauce, use as much or as little sauce as you like. Serve on steamed jasmine rice with slaw or use as a filling in Bao buns with slaw and Japanese mayo. Let us know! Tag us on Instagram with your recipes, photos and reviews! We’d love to see them!

Prep time: 5 mins         Cook time: 12-15 minsServings: 12 bars   Ingredients 2 and 1/2 cups rolled oats (standard rolled oats or quick cook oats, not wholegrain) 2 squizzles (or 1/4-1/3 cup) of Happy Valley's Squeezy Rewarewa Honey  1/2 cup thread coconut 1/4 sunflower seeds 1/2 cup flour 1 tsp baking powder Pinch of salt 1 egg 100g butter 50g dark chocolate, melted (optional) Optional add ins 1/4 cup chopped dried fruit 1/4 cup chopped nuts Method Preheat oven to 180 °C. Combine rolled oats, coconut, sunflower seeds, flour, baking powder and salt in a bowl. Melt together honey and butter. Use 1/3 cup if you prefer a sweeter bar. Pour into dry ingredients, mix well. Add egg to the mixture and stir through. You should have a firm sticky mixture. Line a slice tray and press the mixture into it, about 1cm thick. Wet your hands or spatula to make this easier. Bake for 12-15 minutes until golden brown and firm to the touch. Remove from the oven and slice into bars with a sharp knife while still warm. If you would like to add a chocolate drizzle melt the chocolate and drizzle over bars and allow to set.   Let us know! Tag us on Instagram with your recipes, photos and reviews! We’d love to see them!