Baked Brie & Honeycomb Brie & honeycomb 'bee-long' together and better yet bake it! Perfect why to show off at your next party. Don't hav...Read More
Baked Brie & Honeycomb Brie & honeycomb 'bee-long' together and better yet bake it! Perfect why to show off at your next party. Don't have honeycomb to dress up your next cheese platter? Don't worry you can use drizzle or spoon any other honey or grab our honeycomb from our website or visit us instore today! Ingredients: 1 small wheel of Brie 3 wedges Honeycomb30g of Nuts of your choice. Method: Cook your wheel of Brie at 160 °C for 7-10 minutes until soft, not bursting.Transfer the cooked Brie carefully to a serving dish.Top with nuts of your choice (salty are best) and honeycomb. Easy as that! So tasty and simple, you will for sure have very happy guests when you serve this dish at your next get together! Don't forget to tag us in your creations! Shop our Honeycomb Collection:
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 ...Read More
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
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 p...Read More
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!