Golden Harvest Feast: A Culinary Journey with Honey and Ginger Carrot Soup, Honey and Balsamic Roasted Vegetable and Halloumi Salad, and Honey and Oat Bars with Chocolate and Nuts 🌾🍯
RECIPES
1/4/20244 min read
Starter: Honey and Ginger Carrot Soup
This honey and ginger carrot soup recipe is a warming and comforting appetizer that you can make with carrots, onion, garlic, ginger, vegetable stock, honey, cream, butter, salt, pepper, and parsley.
The soup is blended until smooth and creamy, and flavoured with honey and ginger, which add a sweet and spicy touch. The soup is served with some crusty bread or croutons, and garnished with some parsley and cream.
Ingredients
500g carrots, peeled and chopped
1 onion, chopped
2 cloves garlic, minced
2 tbsp grated ginger
1 litre vegetable stock
4 tbsp honey
4 tbsp cream, plus more for serving
2 tbsp butter
Salt and pepper, to taste
2 tbsp chopped parsley, plus more for serving
Instructions
In a large pot over medium heat, melt the butter and cook the onion, garlic, and ginger for about 15 minutes, stirring occasionally, until soft and golden. Do not burn the garlic.
Add the carrots and the stock and bring to a boil. Reduce the heat and simmer for 20 to 25 minutes, or until the carrots are tender.
Using a blender or an immersion blender, puree the soup until smooth and creamy. Return the soup to the pot and stir in the honey, cream, salt, and pepper. Adjust the seasoning to your taste.
Ladle the soup into bowls and drizzle some cream over each serving. Sprinkle some parsley over the soup and serve hot, with some bread or croutons if you like. Enjoy your honey and ginger carrot soup! 🐝
Main: Honey and Balsamic Roasted Vegetable and Halloumi Salad
This honey and balsamic roasted vegetable and halloumi salad recipe is a hearty and delicious vegetarian dish that you can make with mixed vegetables, such as beetroot, sweet potato, parsnip, and red onion, honey, balsamic vinegar, oil, salt, pepper, halloumi cheese, mixed salad leaves, and pumpkin seeds.
The vegetables are roasted in the oven until tender and caramelised, and tossed with honey and balsamic vinegar, which create a sticky and tangy glaze. The halloumi cheese is grilled until golden and crisp, and added to the salad, which adds a salty and chewy contrast. The salad is served with some mixed salad leaves and pumpkin seeds, which add some freshness and crunch.
Ingredients
For the vegetables:
800g mixed vegetables, such as beetroot, sweet potato, parsnip, and red onion, peeled and cut into bite-sized pieces
4 tbsp honey
4 tbsp balsamic vinegar
4 tbsp oil
Salt and pepper, to taste
For the halloumi:
250g halloumi cheese, sliced
2 tbsp oil
For the salad:
200g mixed salad leaves, washed and dried
4 tbsp pumpkin seeds
Instructions
Preheat the oven to 200°C/180°C fan/gas mark 6 and line a baking sheet with baking paper.
To make the vegetables, toss the vegetables with 2 tbsp of honey, 2 tbsp of balsamic vinegar, 4 tbsp of oil, salt, and pepper in a large bowl until well coated. Spread them in a single layer on the prepared baking sheet.
Roast the vegetables for 35 to 40 minutes, or until tender and browned, turning them halfway through the cooking time.
In a small bowl, whisk together the remaining 2 tbsp of honey and 2 tbsp of balsamic vinegar until well combined. Drizzle the mixture over the roasted vegetables and toss to coat.
To make the halloumi, heat a grill pan over high heat and brush with 2 tbsp of oil. Grill the halloumi slices for 2 to 3 minutes per side, or until golden and crisp. Cut into bite-sized pieces.
To make the salad, arrange the salad leaves on a large platter or individual plates and top with the roasted vegetables and the halloumi pieces. Sprinkle some pumpkin seeds over the salad and serve warm or cold.
Enjoy your honey and balsamic roasted vegetable and halloumi salad! 🐝
Dessert: Honey and Oat Bars with Chocolate and Nuts
This honey and oat bars recipe is a chewy and decadent dessert that you can make with oats, butter, brown sugar, honey, vanilla, salt, chocolate chips, and mixed nuts, such as almonds, walnuts, and pistachios.
The bars are made with oats, which are mixed with butter, brown sugar, honey, vanilla, and salt, and baked until golden and crisp.
The bars are topped with melted chocolate and chopped nuts, which add a rich and crunchy touch.
The bars are cut into squares and served with some whipped cream or ice cream, if you like.
Ingredients For the bars:
300g rolled oats
150g butter, melted
100g brown sugar
4 tbsp honey
1 tsp vanilla extract
A pinch of salt
For the topping:
200g chocolate chips
100g mixed nuts, such as almonds, walnuts, and pistachios, chopped
Instructions
Preheat the oven to 180°C/160°C fan/gas mark 4 and line a 20x20 cm baking tin with baking paper.
To make the bars, put the oats, butter, brown sugar, honey, vanilla, and salt in a large bowl and stir until well combined. Press the mixture firmly and evenly into the prepared tin.
Bake the bars for 25 to 30 minutes, or until golden and firm. Leave the bars to cool slightly in the tin, then transfer to a wire rack to cool completely.
To make the topping, put the chocolate chips in a microwave-safe bowl and microwave for 30 seconds, or until melted, stirring every 10 seconds.
Spread the chocolate over the bars and sprinkle the nuts over the chocolate. Refrigerate the bars until the chocolate is set, then cut into squares and serve. Enjoy your honey and oat bars! 🐝
