The recipes with honey they are not just the grandmother’s ones, based on warm milk or chamomile, to soothe a sore throat or help you sleep. Indeed, more and more often This ingredient is used in cookingnot only to accompany cheeses or desserts. For example, to create sauces, or to lacquer meat. In short, to give the best recipes flavor, originality and healthiness. An intelligent choice, also to enrich the diet with precious substances.
Why it’s good for you
Several studies have demonstrated the numerous properties of honey, including those anti-inflammatory And antioxidantsas well as the healing power in wounds. In particular, research conducted in the Department of Genetics of the University of Pisa has demonstrated the antimicrobial properties of honey: “honeydews” are particularly active against some human pathogenic bacteria, such as Helicobacter pyloriwhich colonizes the stomach mucosa causing gastritis and ulcers; and staphylococcus, responsible for many skin diseases such as acne.
A 20 gram daily portion (recommended) provides 61 Kcal and contains water (3.6 grams), proteins (0.1 grams), carbohydrates and soluble sugars (16.1 grams). It contains mineral salts such as sodium (2 mg), potassium (10 mg), calcium (1 mg), magnesium (1 mg), phosphorus (1 mg), iron (0.1 mg) and vitamins such as riboflavin (0.01 mg), niacin (0.6 mg), vitamin C (0.2 mg). Honey also does not contain lipids and cholesterol. «Honey contains glucose and fructose, simple sugars and polyphenols, and this represents an undisputed advantage and the glycemic index, that is the variation of blood sugar in the unit of time, is lower than the increase observed with sucrose», he states Silvia Migliaccioendocrinologist and nutritionist, President of the Italian Society of Food Sciences. «The sugars contained in honey ferment in the intestine behaving as prebiotic substances that go to nourish the bacterial flora.
This triggers a beneficial process for our organism that is enhanced by the association with the probiotics contained in dairy products”. Furthermore, as an extraordinary source of simple sugars (fructose and glucose are present from 85% to 95%), it represents a high energy food with a sweetening power superior to refined sugar as well as a source of energy that our body can exploit for longer, thanks to the transformation it must undergo, becoming a real “fuel” for our muscles”. It is no coincidence that it is cRecommended for athletes before starting a physical activityIts supply of vitamins and mineral salts allows you to replenish what is lost through sweating.
Maximum security
Chestnut, acacia, eucalyptus, chestnut, orange, cherry… In the world there are over 300 different types of honey. Beyond practically never expire (it should be kept away from sources of light and heat), it is about one of the most controlled and safe food products of animal origin intended for human consumption. Especially in Italy. “Only the best national and foreign honeys are packaged by our industries, with accurate checks that guarantee high-quality products, regardless of their origin”, explains Giancarlo Quaglia, Chairman of the Technical Working Group of the European Association FEEDM (European Federation of Honey Packagers and Distributors). In fact, there are many parameters that companies must respect for a product to be defined as “honey”, avoiding the risk of adulteration. In particular, the companies in our country that belong to the Honey and other products of the hive Group of Italian Food Union they use only the best products: a choice that helps ensure a quality product, both from an organoleptic point of view (for taste and color), and from that of food safety. And because for once a healthy and safe food is also delicious, here are six recipes with honey that tell new possible ways to decline this very precious ingredient.
Spiced Honey Hummus
Ingredients for 2 people: 250 g carrots, 150 g cooked chickpeas, 3 cm fresh ginger, 1 clove garlic, 50 g honey, oil to taste, salt to taste, 1 teaspoon black sesame seeds, paprika to taste, turmeric to taste, black pepper (if desired) to taste, 4 slices of bread
Clean the carrots, wash them, cut them into slices; collect them in a pot, cover them with water and cook them for 6-8 minutes until they are soft but not mushy; Drain the carrots and keep the cooking water that can be used to adjust the density of the hummus. Use an immersion blender to obtain a smooth and homogeneous puree. Season with salt and add the peeled ginger. Add the well-drained chickpeas and then the garlic. Blend again until you obtain a velvety cream; if necessary, add a little of the carrot cooking water. Transfer the hummus to a bowl and incorporate the honey. Finally, sprinkle a little paprika and other oriental spices to taste. Season with a drizzle of oil and then mix carefully. Serve the hummus with bread croutons previously baked for a few minutes at 180°C.
Pumpkin gnocchi with honey and amaretto crumble
Ingredients for 4 people: 1 kg of pumpkin, 50 g of honey, 150 g of 00 flour, 1 egg, 150 g of butter, 350/400 g of potatoes, flaked pecorino cheese to taste, 4/5 crumbled amaretti biscuits for plating, salt and pepper to taste.
Start by preparing the gnocchi: first of all, cut the pumpkin in half and remove the seeds and filaments. Cut it into slices and place it on a baking tray with baking paper and bake at 180 degrees for 50 minutes. Boil the potatoes, peel them and pass them through a sieve. Obtain a mashed potato and combine the mixture with the pumpkin pulp, also passed through a sieve. Add the egg, salt and start kneading with a fork. Next, add the flour to obtain a firm dough. Take a little dough and form small loaves from which you will then obtain the gnocchi. Place them on a floured plate and cook them in plenty of boiling salted water for 1-2 minutes. In a pan, melt the butter, toss the gnocchi, stir in the pecorino. Plate up adding the honey and the amaretti crumble to enhance the sweetness of the pumpkin and give an unusual crunchy touch to the dish.
Radicchio and scamorza ravioli with honey and pine nuts
Ingredients for 2 people: pink pepper to taste, 20 g of multi-flower honey, 20 g of pine nuts, 2 tablespoons of flaked Parmesan, 2 dried tomatoes, 1 knob of butter, 1 pack of radicchio and scamorza ravioli.
Cook the pasta in plenty of boiling salted water for the time indicated on the package. In the meantime, melt the butter with the honey in a pan and season with pink pepper. Toast the pine nuts separately. Pour the pasta into the pan, add a few spoonfuls of cooking water, cook for 2 minutes, season with parmesan and dried tomatoes
Star Anise and Honey Chicken
Ingredients for 2 people: 4 chicken drumsticks, 3 sprigs of rosemary, 1 lemon, 3 star anise stars, 2 cloves of garlic, 150 ml of broth, 150 ml of white wine, 2 red onions, 20 g of honey, oil, pepper and salt.
In a bowl, place the chicken, rosemary, grated lemon zest, star anise, garlic and oil. Cover the bowl with cling film and place in the refrigerator overnight. Heat the oil in a pan and add the finely chopped onions. Add the chicken and its marinade to the pan. Brown the chicken. Moisten with the broth, wine and lemon juice. Add the honey. Leave to cook covered for 50 minutes.
Honey and Orange Peel Cheesecake
Ingredients for 8 people: 250 g ricotta, 250 robiola, 250 g Greek yogurt, 120 g honey, 3 eggs, 40 g corn starch, 80 g butter, 1 untreated lemon, 1 teaspoon cinnamon, 1 teaspoon dried ginger, candied orange peel for decoration.
As a first step, crush the biscuits and mix them with the melted butter, add cinnamon and ginger. Pour the mixture into a 20 cm cake tin with a removable bottom lined with baking paper. Make the biscuit layer uniform using the bottom of a glass. Leave to rest in the fridge for 15 minutes. In a large bowl, mix the ricotta, robiola, 125 g of yogurt and 80 g of honey. Once you have obtained a smooth mixture, also add the eggs one at a time. Finally, mix in the sifted corn starch, lemon juice and zest. Pour the resulting cream onto the biscuit base in the cake tin. Bake at 160 degrees for about 1 hour, then remove the cheesecake when its center is still slightly fluid and not completely compact. Let the cake cool to room temperature, then turn it out and store it in the fridge. Before serving, cover the surface of the cheesecake with 125 g of yogurt mixed with the remaining honey and decorate as desired with candied orange peel.
Strawberries with honey
Ingredients for 2 people: 500 gr of fresh strawberries, 50 gr of honey, 1 cup of whipped cream, 2 tablespoons of lemon juice
Combine the honey, lemon juice and cream; beat until the mixture becomes a very light mixture. Place the previously cleaned strawberries in bowls and, before serving, pour the mixture of cream, honey and lemon juice over them. The whole thing should be served very fresh.
Source: Vanity Fair
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