Traditional recipes

Delicious with honey and fruit

Delicious with honey and fruit

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The flour is mixed with baking powder, nutmeg and cinnamon. Beat the egg, gradually mix with the oil, milk and then honey. Beat well until the honey melts. Add 2 tablespoons of flour and incorporate easily. Then put the fruit and mix.

Put the composition in a suitable cake pan and bake for about 60 minutes, depending on the oven. Allow to simmer. The test is done with the toothpick and when it is ready it is taken out. When it has cooled completely, it is removed from the form.

It is a delicious cake, the combination of cinnamon, nutmeg, honey and fruit flavors gives it a special taste. If you want you can glaze it with chocolate, I changed my mind at the last moment and left it like that, simple.

Recipe of the Day: Barley with honey and fruit

Because we are in Lent, but especially because a short detoxification treatment before the holidays is very opportune, today I propose a simple dessert and - at the same time - very healthy. The unique element of the recipe is the combination of cooked food and raw food.

How to cook barley with honey and fruit: In a large, non-stick bowl put water (2.5-3 liters), washed barley and honey. Boil the barley over low heat, stirring slowly at the beginning and end (when almost all the water has been absorbed and the grains are swollen). After turning off the heat and the composition has completely stopped boiling, grate the pumpkin, apples and add the cinnamon, then mix (it is preferable to keep the apples whole, clean in water and grate them directly above the pot, not before, to minimize oxidation) .

Serve this dessert cold. Besides the delicious aroma, it has the qualities of a mild detoxifier and an effective tonic.

Glazed beets with honey and citrus juice & # 8211 recipe


  • 3 medium beets
  • 2-3 tablespoons of olive or coconut oil
  • 2 teaspoons of honey
  • juice from ¼ orange
  • de lemon juice
  • grated peel from 1 orange
  • green parsley for decoration

Method of preparation

Wash the beets well. Remove tails and mustaches, if necessary.

Put them to boil in a saucepan with enough water to cover them.

Boil the vegetables for about 45 minutes, or until the fork penetrates them easily.

After they have cooled a little, peel them. You can rub them with a paper towel to make them easier to clean.

Remember to cover the work table with plastic wrap or baking paper.

It is also advisable to wear gloves when handling beets, as they stain very hard.

Cut the beets into cubes. Heat the oil in a pan.

Add the pieces of beets and sprinkle with salt and white pepper.

Add honey. Stir gently.

When the honey has melted, put the orange peel, then the fresh juice squeezed from the citrus.

Leave the beets a little longer, so that they absorb the juices and glaze nicely.

Remove the beets in a bowl. Sprinkle finely chopped green parsley on top.

Beetroot glazed with honey and citrus is a delight. You can serve it as such, or as a side dish to various dishes.

What are the benefits of eating beets

Beets are rich in minerals (especially iron), B vitamins (especially folic acid) and fiber.

It has a low content of calories and fat, so it is indicated in diets.

Beet root is distinguished by antioxidant and phytochemical compounds, such as polyphenols, flavonoids, saponins, nitrates and betalaines (betacyanins, betaxanthines).

We must know that beet leaves are much richer in antioxidants than the root. Contains vitamin A, vitamin C, carotenoids and flavonoids.

A unique compound, found in abundance in beets is betaine. Studies have shown that it helps lower homocysteine.

Elevated levels of this toxic amino acid can lead to atherosclerosis, coronary heart disease, stroke and peripheral vascular disease.

Antioxidant, hypotensive, anti-inflammatory beets

Eating beets helps control blood pressure, vascular function, diabetes and cancer.

The hypotensive effect is greater in people with high blood pressure and overweight.

Due to the fact that it improves cerebrovascular blood flow, it can also have benefits in dementia or cognitive decline associated with age.

A study published in 2020 in the journal Nutrition and Metabolism showed that betalaine-rich beet juice has a more pronounced anti-inflammatory effect than non-steroidal anti-inflammatory drugs such as Ibuprofen, Vioxx or Celebrex.

Beet root has a high content of oxalic acid, which promotes the formation of kidney stones. That is why people prone to kidney stones should eat beets with caution.

Article sources:

1. Cambeau Kitchen, Glazed Beets with Citrus and Honey:
2. Nutrition and You, Beets Nutrition Facts:
3. Parvin Mirmiran, Zeinab Houshialsadat, Zahra Gaeini, Zahra Bahadoran, and Fereidoun Azizi, Functional properties of beetroot (Beta vulgaris) in management of cardio-metabolic diseases, Nutr Metab (Lond). 2020 17: 3:
4. Tom Clifford, Glyn Howatson, Daniel J. West, 1 and Emma J. Stevenson, The Potential Benefits of Red Beetroot Supplementation in Health and Disease, Nutrients. 2015 Apr 7 (4): 2801–2822:

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

How to make seafood pasta

Easter (of any kind) will boil in boiling water with a Salt powder according to the instructions on the package.

a WOK or o teflon pan with high walls will be placed garlic cleaned and cut thin slices to hardness for approx 1-2 seconds (to flavor the oil).

Fresh / frozen seafood add to the pan, season with salt, pepper, then put sliced ​​mushrooms, the water together with white wine, as much as to cover them, letting it boil for approx 8-10 minutes.

Easter boiled and drained will be added to the pan, following sour cream near the end.

Optional, for better taste it can be added to serving Parmesan shaved above and basil finely chopped, for flavor.

Guacamole & # 8211 specifically Mexican food


  • 2 well-ripened avocados
  • 3 cloves of garlic
  • ½ finely chopped onion
  • ½ teaspoon hot pepper powder (can and without)
  • 1 tablespoon lime juice (or lemon)
  • finely chopped red
  • salt, pepper and fresh coriander, depending on taste

Peel an avocado, grate it and squeeze the juice.

If we want a stronger consistency, we can use a fork to crush the core, giving up the blender.

Add all the other ingredients, finely chopped, and mix the entire contents together with the lime (or lemon) juice.

Guacamole pasta can be kept in a bowl and eaten with slices of bread, nachos or tortillas.

Avocado salads

Avocado can be introduced in countless combinations, obtaining the following salads:

  • tomatoes, cucumber, red onion and avocado, with a lemon dressing
  • avocado halves stuffed with mozzarella cheese, cherry tomatoes, avocado cubes, fresh herbs, olive oil and balsamic vinegar
  • chicken salad with avocado, lettuce, olive oil, honey, cumin and hot peppers
  • avocado salad with mango, arugula, onion and diced chicken
  • the dressing is obtained from olive oil, lemon juice, a little sugar and cumin.

Avocado cream and sweet potato soup


  • 4 cups chicken soup
  • 1-2 well-ripened avocados
  • 1 large sweet potato, peeled and cut into pieces
  • 1 small onion, finely chopped
  • 2 teaspoons honey
  • ¼ teaspoon ground cumin
  • ¼ teaspoon of salt
  • a little hot pepper powder

Soup, potatoes, onions, honey, cumin, salt and hot pepper are mixed in a pot that we keep on the fire, at medium intensity, until they start to boil.

Then reduce the heat and let it boil for another 15 minutes or so long enough for the potatoes to be ready.

After turning off the heat, let the contents cool for 10 minutes, then add the avocado and mix everything with a blender. The soup will be heated before serving.

Avocado paste with cheese


  • 2 avocado
  • 4 tablespoons cream cheese
  • 1 clove garlic
  • 1/4 onion
  • 2 tablespoons lemon juice
  • salt
  • pepper

Cut the 2 avocados (as ripe as possible), scoop out the core and pass it with a fork until it becomes homogeneous.

Mix the avocado paste with the cream cheese, finely chopped garlic and onion, lemon juice, salt and pepper.

Serve the avocado paste with tortilla chips or thin, crispy wholemeal bread slices.

Delicious with dehydrated fruit and walnut crust

In the evening, moisten the fruit with warm water. After hydrating well, drain. Put the apricots in a blender glass, stopping 2-3 to grind them, otherwise put them in the blender with honey and lemon juice.
We do the same for dates.

Place the cake in a small cake tin. Grease with apricot puree 2 discs of wafer, then compact into the form, pour the apricot puree, sprinkle in it small pieces cut from dates, come on top with another 2 discs greased and glued with fig puree, pour puree on top of them and leave in the evening until the 2nd day cold.
For the crust, caramelize the sugar until it turns light brown and add the walnuts, remove from the heat and add the beaten egg, stirring constantly, until a perfect homogenization. Spread it carefully over the cake and leave it to cool for another hour.
Good appetite!

3. Acai balls and organic honey

When you crave something sweet, it would be ideal to opt for sweets rich in nutrients, and here you have found the recipe that takes you out of the impasse. To prepare these acai balls with honey you only need a few natural ingredients and 20 minutes in the kitchen, so why not do it?

Necessary ingredients:

  • 3 bananas
  • 2 tablespoons organic honey with Super Berry blueberries
  • 3 teaspoons Acai powder
  • oatmeal (put as much as you can until you can make balls)

Method of preparation:

Mix bananas, honey and acai with a blender. You will get a paste in which you add oatmeal.

Form balls that you can give through coconut or they can be left like that.

These balls are super delicious!

At the beginning of the weekend, I thought I would surprise you with a more exotic recipe and urge you to try it and surprise yourself, in turn, either your partner or close friends. It is a special preparation that combines some sweet ingredients & # 8211 dried fruits, so rich in vitamins and minerals, sugar and fiber, with the strong taste of beef, caressed by the gentleness of the honey sauce.

Dried fruits, whichever you prefer, are an excellent choice when it comes to a delicious dessert or a snack during the day, are easy to assimilate by the body and contribute to digestion, being also very suitable during periods of effort. physically and intellectually and are excellent in their composition. But I don't want to talk to you about a dessert today through the recipe I propose, but about an extraordinary, exotic and daring appetizer: the dried fruits are filled with a refined composition, accompanied by an aromatic sauce, turning a dinner into two for the end of week or a meal with friends in a festive, elegant and delicious moment.

Personally, I like not to set limits when it comes to trying and daring different new, exotic combinations, inspired by different parts of the world. The combination of flavors and ingredients preferred by certain peoples, the mixture of culture, history, tradition and customs are best transposed by the specific tastes of certain areas and represent a gastronomic identity. Every time, creativity in gastronomic creation is a challenge that I gladly accept.

Specific to oriental cuisines that combine meat or rice with dried fruits, they have been used since ancient times for the sweetness of the taste, for the rich content of sugar and vitamins, which they keep in almost identical quantities as when they are fresh. I propose today, therefore, a preparation with Dried fruits stuffed with honey sauce.

Preparation time: 30 minutes, 2 servings, Difficulty: Easy.


  • dried apricots
  • prunes
  • dried figs
  • 170g minced beef
  • 60g minced lamb cart
  • 1 shallot onion
  • butter
  • pecans, pine buds
  • spices: turmeric, crushed black pepper, 1 sprig of thyme, cinnamon, nutmeg
  • 1 onion
  • honey
  • 400ml water
  • 1/2 stick of cinnamon
  • crushed black pepper
  • 2 thyme leaves
  • nutmeg
  • 50g butter
  • saffron
  • pitted dried fruits (7 plums, 3 apricots, 4 figs)

For decoration:

Method of preparation:

Finely chop the shallots, melt the 40g butter in the pan and sauté the shallots until golden, then strain. Put in the oven (preheated to 160 degrees Celsius) pine buds, 3 minutes. They can also be made in a clean pan, without oil or butter.

Take the beef and lamb (of course, according to your preferences, you can use only beef) and add the pine buds, then salt, crushed black pepper, cinnamon, nutmeg, chopped thyme. The meat is then set aside.

Preparation of the sauce: cut the onion into slices, melt the 50g of butter in a pot, sauté the onion over low heat until it becomes dark brown (but not burnt). Add the dried fruits, without seeds, for the sauce (the 7 plums, 3 apricots, 4 figs). Then put 3 tablespoons of more consistent bee honey and mix well. Put on a very low heat and caramelize the honey. When it darkens, add half a cinnamon stick, crushed black pepper, a nutmeg tip, 2 thyme leaves and mix well. Then add 400 ml of water and a sachet of saffron. Leave it on the fire until it halves and becomes very sticky. Finally, strain through a very fine sieve.

Then take your favorite fruits (I chose plums, figs and apricots, but you can choose any other, depending on what you prefer, any quantity), cut lengthwise and remove the seeds. The caps are cut from the figs, leaving it stuck at one point. With your finger, press inside to create a pocket, which will then be filled with minced meat and mixed with the buds and spices, prepared in advance (fill enough to get a little out of that slot). Melt the 30g of butter and pour over the fruit, then place in a tray lined with a little butter (or baking paper) and bake (160 degrees Celsius) for about 15 minutes, until the sugar from the fruit begins to come out.

Presentation on the plate:

Pour plenty of sauce on the plate, then place the fruit on the sauce. Garnish with cress salad or celery leaves (then), thyme and cinnamon stick. Pine buds and pecans are placed over the sauce.

Have fun and have a wonderful weekend with your loved ones!

* The recipe was made for Mega Image magazine, my trusted friends.

Bake for 25 minutes in the oven.

I garnished it with whipped cream because it needs a little sweetness. The cake itself, being sugar-free, is not as sweet as those made with sugar.

Although, if you feel that something is missing, it can be eaten with fruit jam or garnished with melted chocolate. It depends on tastes.

It's possible without sugar, right ?!

2. Breakfast with cottage cheese and fruit honey

A perfect day starts with a tailor-made breakfast, doesn't it? With a few well-chosen ingredients you can prepare something tasty that will give you energy for the first part of the day.

Necessary ingredients:

Method of preparation:

Combine 100g cottage cheese with 150g yogurt and 50g frozen fruit.

Mix well to crush the fruit a little for the consistency of an ice cream.

Then crush a wasa cracker to be a little crunchy and add it to the composition.

Put the composition in the freezer for 30 minutes and serve with fruit honey.

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