Category Archives: Desserts

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Honey and Avocado Dessert Smoothie

A rich and refreshing blend of fresh avocado and coconut milk makes this a great finish to a meal or as a yummy snack by itself.

Makes 2 large or 4 small servings. 

Ingredients 

6 tbsp Manawa Honey, you can adjust depending on your desired sweetness
1 large, just ripened avocado
Juice of 1 lime
1 cup whole Greek vanilla yogurt
1½ cups unsweetened coconut milk
1 cup baby spinach leaves
½ – ¾ cup crushed ice, optional 

Method 

Combine all ingredients except ice in blender and then blend until its nice and smooth.   

If desired, add crushed ice and blend until desired smoothness is achieved.  Serve immediately or chill to serve later. 

If serving later, place cling wrap directly over surface of smoothie to prevent any possible colour change from the avocado being exposed to air.

Manawa Honey Fruit and Berry Compote

Mixed Berry Compote

Serves 4

1/3 cup Manawa Honey
3 small apples, peeled, diced
3 cups frozen mixed berries
1 small 1cm piece of pealed fresh ginger
1 star anise
1 cinnamon stick
1.5 tablespoons lemon juice
pinch of salt

1 cup cream
3 tablespoons honey

about 600ml vanalla bean ice cream

Directions

In a medium saucepan, add apple, mixed berries, ginger, star anise, cinnamon stick, salt, honey, and lemon juice.

Bring to a boil and simmer over low heat until the compote has thickened, about 10 minutes.

Before serving, let it cool and remove ginger nub, cinnamon and star anise.

In a bowl add the cream and whisk on high. Slowly add the honey and whisk until soft peaks form. Set aside until ready to top.

Brind the dessert together by putting two scoops of vanilla bean icecream into a small shallow dessert dish. Top with a scoop of apple-berry compote. Garnish with a dollop of honey whipped cream. Serve immediately.

Easy Honey Mixed Nuts

Hny-NutHaving some honey roasted nuts in my pantry is a staple as they can be used for so many things. Mixed with some dried fruits you have a great afternoon snack for the kids or yourself.

A quick blitz and you have a wonderful nut crumb to top a dessert or some ice cream or seasonal baked fruits.

They are also great served with your favourite cheeses with extra Manawa honey on the side.

Ingredients

1 cup raw unsalted almonds

1 cup raw pumpkin seeds

1 cup raw unsalted walnuts

1 cup raw unsalted peanuts

2 tablespoons Manawa Honey

1 tablespoon vegetable oil or melted butter

1 teaspoons ground cardamon

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

Method

Preheat the oven to 160°C and line a rimmed baking sheet with baking paper.

In a medium bowl, combine nuts with honey, oil and spices, tossing to coat.

Spread nuts out in an even layer on the prepared baking sheet and roast for 20 minutes, stirring halfway through cooking time.

Remove and let cool 10 minutes prior to eating.

Store in an airtight container for up to 2 weeks in the pantry.

Honey Banana Mango Smoothie

bana-mgo-smthySo easy to make and the results are yummy, healthy and kids just love making these. Just 4-ingredients and this smoothie tastes like a banana mango ice cream.

Ingredients

4 bananas (400g). Peeled and cut into pieces, frozen

2 cups (300g) frozen mango pieces, de-stoned and peeled. 

2 Tbsp Manawa honey

1 cup chilled coconut cream

Method

Add the frozen mango pieces to a blender. Add ½ of the coconut milk and blend. You may need to stop and give the ingredients a stir. Blend until its all combined and thick. Add the banana pieces, honey, more coconut cream and blend to combine well till its think and creamy.

Pour out into two glasses and serve.

Minty Coconut Chocolate Truffles

Choc-trf-conut-mntIngredients

3 cups unsweetened shredded coconut
1/4 cup Manawa Honey
1/3 cup rice bran or coconut oil
1 tsp mint extract. You can also use rosewater.
180g bitter-sweet dark chocolate, melted.

Method

Line a cookie baking tray with baking paper and set aside.

Place the coconut, honey, mint, and oil in a food processor and pulse until it comes together.

Transfer to a small mixing bowl and using your hands, squeeze the mixture into about small balls. You may find that the coconut mix is crumbly, this is normal. Take your time to make the balls and press them very firmly and treat with care.

Place the coconut balls in the freezer for about 15 minutes or until firm.

Melt the chocolate in your microwave or double boiler. Using two forks, roll each coconut ball in the chocolate until completely covered. Let the extra chocolate drip off the fork. Place the chocolate truffle onto the prepared tray and place back in the freezer until the chocolate has hardened.

You can top the truffles with some extra coconut flakes before they harden. This step is optional.

Store in the refrigerator.

Recipe developed for Manawa Honey NZ
by Chef Jimmy Boswell
© 2017 Chef Jimmy Boswell & Manawa Honey NZ

Ready In Minutes Manawa Honey Mixed Berry Compote

IMG_20171222_144749bOnly a few ingredients this recipe makes a wonderful compote or sauce from frozen mixed berries.

Ready in 15-20 minutes.

Ingredients

500g mixed berries
1 1/2 tablespoons Manawa Honey
2 Star anise
1 cinnamon stick (quill)
1 tablespoon warm water

1 tablespoon fresh lemon zest (optional)

Method

Add all of the ingredients to a small saucepan. Over a low to medium heat bring to a simmer and cook for 10 minutes or until reduced by 1/2, stirring occasionally.

Mash up the fruit as your stirring with the back of your spoon. Remove the Star anise and cinnamon use straight away or store in fridge for 4-5 days, sealed.

Serve with pavlova, ice cream, chocolate brownie, yogurt, toast or waffles. You can also use this in a mixed fruit smoothie.

Recipe developed for Manawa Honey NZ
by Chef Jimmy Boswell
© 2017 Chef Jimmy Boswell & Manawa Honey NZ

Honey Chocolate Sauce

Manawa-H-Choc-SuManawa Honey Chocolate Sauce

Ingredients

2 tablespoons Manawa Honey
100g dark chocolate, broken into pieces
15g butter
1 1/2 tablespoons of water
½ teaspoon mint essence

Put the chocolate in a small saucepan with the butter, honey, mint and 1 1/2 tablespoons of water. Warm gently over a low heat until the chocolate has melted.

Remove the pan from the heat and serve warm.

Serving suggestion

Break up some chocolate brownies and 1/2 fill some glasses. You can put some mixed berry compote of the brownie if you want

Add some ice cream and top with the warm sauce.

Recipe developed for Manawa Honey NZ
by Chef Jimmy Boswell
© 2017 Chef Jimmy Boswell & Manawa Honey NZ

Bourbon Chocolate Mousse

moo-b-webIngredients

200g 70% cocoa bittersweet or semisweet chocolate, chopped
4 tablespoons unsalted butter
3 large eggs, separated
1/4 cup super fine sugar (Caster sugar is fine)
1 1/4 cups cold whipped (heavy) cream
1/4 cup Bourbon
Small chocolate shavings or chocolate nibs, for garnish

Method
In the top of a double boiler or in a bowl set over a pot of hot water, melt the chocolate and butter, stirring. Remove from the heat and beat with a heavy wooden spoon until smooth. Return to the heat and 1 at a time, add the yolks, beating well after the addition of each. Remove from the heat and transfer to a large bowl.

In a clean bowl, beat the egg whites until soft peaks start to form. Add 2 tablespoons of the sugar and beat until stiff.

In a third bowl, beat the cream until it becomes frothy. Add the remaining 2 tablespoons sugar and the Batch10 Bourbon and continue beating until it holds soft peaks.

Fold the egg whites into the chocolate mixture until no white speaks appear. Gradually fold in the whipped cream, reserving about 1/2 cup for garnish.

Transfer to a large decorative silver or cups for individual serves and refrigerate until well chilled.

Avocado Dessert Smoothie

avo-smothie-2-webA rich and refreshing blend of fresh avocado and coconut milk makes this a great finish to a meal or as a yummy snack by itself.

Makes 2 large or 4 small servings. 

Ingredients 

1 large, just ripened avocado

Juice of 1 lime

1 cup whole Greek vanilla yogurt

6 tbsp honey, you can adjust depending on your desired sweetness

1½ cups unsweetened coconut milk

1 cup baby spinach leaves

½ – ¾ cup crushed ice, optional 

Method 

Combine all ingredients except ice in blender and then blend until its nice and smooth.   

If desired, add crushed ice and blend until desired smoothness is achieved.  Serve immediately or chill to serve later.   

If serving later, place cling wrap directly over surface of smoothie to prevent any possible colour change from the avocado being exposed to air.

Baked Pears with Honey Coconut Cream Sauce

Baked-PearsThis dessert is perfect for entertaining because you can make the sauce ahead of time. Let guests choose their own garnish by offering raisins, fresh raspberries or nuts on the side. 

Serves 6 

1 cup plain coconut cream
½ cup honey. I use Manawa Honey
2 tsp ground cinnamon
2 tbsp ghee or butter
6 medium pears, peeled, cored and halved
½ tsp ground cloves
¼ cup toasted walnuts, chopped (optional) 

Combine the chilled coconut cream with half the honey and the cinnamon in a medium bowl. Chill for at least 1 hour. 

Preheat oven to 175 °C (380 F). Melt the ghee or butter in a pan over medium heat. Add the pear halves to the pan with the remaining honey and cloves. Stir until pears are well coated. 

Transfer the pears to a baking dish, cut-side down, and pour over with the honey from the pan and coat the pears well. Bake for 15 minutes, turning after 8–10 minutes. 

To serve, spoon pears into a small bowl and top with a dollop of honey coconut sauce. Sprinkle with walnuts, if using.

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