Category Archives: Kids Can Cook

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Honey ANZAC Cookies

Manawa Honey ANZAC Cookies

125g unsalted butter
1/4 cup Manawa Honey Honey
pinch sea salt
1 teaspoon vanilla extract
1/2 teaspoon bicarbonate of soda
2 tablespoons boiling water
1 cup rolled oats
3/4 cups desiccated coconut
1 cup plain flour

Method

Preheat oven to 150ºC and line baking trays with baking paper.

In a small saucepan over low heat, melt the butter and honey, stirring until the mixture starts to bubble. Add a pinch of salt.

Combine the bicarbonate of soda with boiling water and add to butter mixture and then combine remaining ingredients in a separate bowl.

Pour melted butter mixture and the vanilla into dry ingredients and mix with a wooden spoon to combine well.

Roll 1 teaspoon of mixture into a ball and place on tray. Repeat with remaining mixture, allowing room for spreading.

Bake for 20 minutes or until golden brown.

Allow to cool on trays before transferring to a wire rack. Store in airtight container.

Honey Cheese Balls

Chese-ball3 teaspoons Manawa Honey
1/2 cup finely chopped nuts of your choice. Pecans, walnuts or cashews are my choice
1/2 cup finely chopped dried cranberries
125g crumbled feta cheese
125g cream cheese, softened
1 cup Gruyere or strong tasty cheese, grated
lollipop sticks

Directions

Mix the nuts and cranberries on a shallow dish and set aside.

In a food processor, add the feta, cream cheese, Gruyere, and honey. Pulse until well combined.

Use your hands to form tablespoon size balls and roll in the cranberry/pecan mixture.

Place on baking paper and repeat with the rest of the cheese mixture. Top each ball with a lollipop stick and place in the fridge for an hour or so to firm up.

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

Manawa Honey Nut Bars

Visit Manawa Honey’s website click here

or Facebook click here 

This no bake recipe makes delicious snack bars that are great for kids lunch boxes or as an afternoon snack to keep the 3 O’clock blues at bay.

Mix and match the ingredients to cater to kids likes and get them helping. They are so proud when the take them to school and show their mates what they made.

Ingredients can be purchased from the bulk bins at your local supermarket.

Ingredients

1/3 cup peanut butter
1/3 cup Manawa Honey
1/2 tsp vanilla extract(optional)
1/4 tsp salt
1/4 tsp cinnamon
1 1/2 cups old fashioned oats
1/2 cup sliced almonds
1/2 cup dried cranberries
1/2 cup dried blueberries
1/4 cup shelled pistachios
1/4 cup pumpkin seeds (raw)
1/8 cup sunflower seeds
1/8 cup flax seeds

Directions

Line an 200x200mm (8×8″) baking tray with baking paper, enough so the paper overhangs the edges of the baking pan.  This makes removing the bars a lot easier.

Add oats, almonds, pistachios, pumpkin seeds, sunflower seeds, flax seeds, dried cherries and dried blueberries to a large mixing bowl.  Toss to combine.

Combine peanut butter, honey, salt, cinnamon and vanilla in a microwaveable mixing bowl.  Microwave 30-40 seconds, or until honey is bubbling/foamy.  Stir well to combine.

Pour melted peanut butter mixture over the dry ingredients and use a rubber spatula to stir it all together.

Transfer mixture to prepared baking pan.  Top with a sheet of baking paper and press down firmly into an even layer.  Really compact it well.  

Refrigerate 2+ hours, or overnight.  Slice into 8 bars and serve.

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

Honey Turmeric Chicken Skewers

chicken-skewersServes 4

Ingredients

6 chicken thighs cubed, deboned, skin-on
2 cloves garlic, minced
2 tbsps fresh lemon juice
2 tbsps honey
½ tsp cumin
Scant 3/4 tsp turmeric powder
Pinch of cayenne pepper
Salt and pepper to season
1 tbsp oil of choice
8 bamboo skewers
Method

In a medium sized bowl add the garlic, honey, lemon juice, spices, pepper and salt. Combine well and then add the chicken and turn to cover all the chicken pieces. Cover and rest in fridge for 2 hours.

Soak bamboo skewers in water for 1 hour. About 30 minutes before heating the grill, remove the chicken from the fridge and let sit at room temperature.

Thread the chicken on the skewers, packing tightly together. Grill on bbq over medium heat, turning occasionally until cooked through, about 10 to 15 minutes.

Roasted Chicken Legs with Honey and Curry Glaze

Curry-honey-legs-webIngredients 

6-8 chicken legs

4 tbsp Honey (1/3 cup)

Juice ½ lemon

3 pealed cloves of garlic

1 tbsp curry powder

Salt and pepper 

Method

Preheat oven to 175C. (350 F) 

Mix the curry, garlic, lemon juice and honey into a paste.  

Pat the chicken legs dry and then season with salt and pepper. 

Baste the chicken legs all over with the honey-curry mixture. Place in a baking tray  in the oven and cook for 20 minutes and baste again.

Cook for another 20-30 minutes till the legs are cooked through. 

Once cooked cover with foil and rest for 10. 

I love to serve these on a bed of homemade red cabbage slaw as a brunch.

Lamb-pork Patties Topped with Poached Egg

Lamb-egg-dinnerIngredients

400g lamb, beef or pork mince, or a mix of your choice
2 slices streaky bacon, diced fine
½ brown onion chopped finely
1 egg, lightly beaten
1/2 cup bread crumbs, use gluten free as required
1 tsp dried parsley
1 tsp dried thyme
1 tsp dried rosemary
3 tbsp grated carrot
1 tsp dried basil
Sea salt and freshly ground black pepper to taste
100g (4oz) taste cheese, grated finely (optional, leave out for DF)
2 -3 tbsp olive oil

Method

Lamb-pork-patties-cookingThese can be made ahead and stored covered in the fridge.
In a large bowl, combine all ingredients except the oil. Using your hands, mix throughout, but gently. I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all distributed evenly.

Lightly oil the palms of your hands, and shape the mixture into one large ball. Turn out onto a chopping board and cut the ball into 4 even sized balls. Cut each in half again.

Shape into 25mm (1 inch) thick patties. I use an egg ring to shape the patties so they are all uniform in size and cook off evenly.
Cook on your heated BBQ or heavy based fry pan for 4 minutes on each side or until they are done to your desired doneness.

Serve with egg poached to your taste with some salad greens

Light Chicken Broth Style Stew

Light-Chicken-Stew-webI love this light and tasty chicken stew. The herbs impart a fresh taste to the meat and it 

Ingredients 

8 cups water

1 medium to large whole chicken, neck and giblets removed from the cavity if they are in there

4 carrots, peeled and sliced

3 medium celery stalks, sliced

1 large onion, diced fine

3 cloves garlic, minced

Zest of a small lemon

1 tbsp fresh thyme, leaves removed from stalk

½ tbsp fresh rosemary, chopped fine

1 bay leaf 

Directions 

Place the whole chicken in a large slow cooker, add the water and cook on low until the chicken is falling off the bone. (About 8 hours on low). Once cooked remove the chicken out of the cooker and rest on a large plate. 

Place the carrots, celery, onion, herbs, zest and bay leaf in the slow cooker fluids and cook on high until tender, about 3 hours. 

When the chicken is cool enough to handle but still warm shred the meat into bite-sized pieces (discard the skin, cartilage, and bones), refrigerate until needed. 

Return the shredded chicken back to the slow cooker and cook on high till its all warmed through, about 30 minutes. 

Taste and season with salt and pepper as needed, remove the bay leaf and serve in warmed bowls.

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