12 dried Medjool dates, pitted 2 tablespoons Al Wazir Extra Virgin Olive Oil ½ cup mascarpone cheese, at room temperature 1-2 tablespoons of Jabal el Sheikh Honey 4 tablespoons pomegranate seeds 3 tablespoons walnuts, chopped ¼ teaspoon flaky sea salt, such as Maldon salt 2 tsps. Maille Honey mustard
Make With
Preparation
Preheat the oven to 350 °F.
Place dates in a small baking sheet. Drizzle them with Al Wazir Olive Oil.
Bake for 10-12 minutes in the oven. Let cool on the counter for 5 minutes.
Mix the mustard with the mascarpone cheese, fill each date with a teaspoon. Top the dates with Jabal el Sheikh Honey, pomegranate seeds, and walnuts. Sprinkle them with flaky sea salt.
1 tin of pineapple pieces ST MAMET 450g chicken fillet 15cl of coconut milk 1 lemon 4 tablespoons Alwazir Olive Oil 1 tablespoon Jabal el Sheikh honey 4 sprigs of fresh coriander 1 teaspoon of blond sugar 1/2 teaspoon sweet paprika Salt Pepper
Make With
Preparation
Cut the chicken from 1 to 2 cm
Preparation of the marinade: In a salad bowl, pour half of the syrup and pineapple pieces. Add the coconut milk, the lemon zest and half of the juice. Add chopped coriander and paprika. Salt, pepper to your liking.
Stir in the chicken. Mix everything.
Reserve in the fridge 1 hour.
Skewer preparation: Preheat your oven to 200 ° C. Alternate chicken and pineapple (about 4 pieces per spade).
Arrange the kebabs on a baking sheet previously covered with a sheet of parchment paper. Pour a tablespoon of marinade on each skewer.
Dressing Ingredients (makes 1 1/2 cups) 1 clove garlic, minced 1 teaspoon Maille white wine vinegar 2 tablespoons Maille Dijon Mustard 1 tablespoon Maille mayo 3 tablespoons Jabal El Sheikh raw honey 1/2 small shallot, finely chopped 1/2 cup Al Wazir olive oil Salt & pepper to taste
Salad Ingredients (1 serving) 1 medium chicken breast 2 cups romaine lettuce 1/2 cup grape tomatoes, halved Several slices raw red onion 1/4 cup shredded mozzarella 1/2 small avocado, sliced 1/2 cup corn, cooked
Make With
Preparation
Make the dressing Place all the dressing ingredients in a small food processor. Process until you have a smooth and creamy consistency. Store dressing in a sealed jar or container until ready to use.
Marinate the chicken In a small bowl and the chicken breast and two tablespoons of the honey mustard dressing. Heat a small skillet on medium high heat and add a small amount of cooking oil. Place the chicken on the skillet and cook 4-5 minutes on each side or until the chicken is full cooked through. Once cooked, remove from pan and set aside to rest.
Prepare the salad Rinse and dry lettuce. Place lettuce in a large bowl with grape tomatoes, raw red onion, shredded mozzarella, avocado, and corn. Drizzle with desired amount of dressing and enjoy!
Velvety honey chocolate pudding...your kids will love!
Ingredients
¼ cup unsweetened cocoa powder 3 tablespoons cornstarch 1½ cups milk ½ cup heavy cream ¼ cup honey 2 squares (2 ounces) semisweet chocolate chopped 1 teaspoon vanilla extract
Make With
Preparation
Place the cocoa and cornstarch in a medium saucepan and whisk until completely blended.
In a separate saucepan on medium heat, or in a 1-quart glass measuring cup in the microwave, heat the milk, cream, and honey until warmed. Stir to blend.
Slowly whisk the milk mixture into the cocoa mixture until the cocoa and cornstarch are dissolved and the mixture is smooth. Heat over medium heat, stirring gently with a rubber spatula, until the mixture begins to thicken.
Add the chopped chocolate and boil gently, stirring for about 1 minute, or until the chocolate melts. Remove from the heat. Let stand for 5 minutes and then stir in the vanilla.
Pour into a serving bowl or individual pudding cups and refrigerate until slightly chilled or cold.
Baked honey bacon benedict...great start of the day!
Yield:
Makes 6-8 servings
Ingredients
4 tablespoons butter 1 package english muffins split 1 lb. thick bacon 1/4 cup Jabal el sheikh honey 1 dozen eggs Salt and pepper to taste
For Hollandaise: 2 packages hollandaise sauce 2 cups 2% milk 1 stick butter Fresh parsley or chives and paprika for garnish
Make With
Preparation Time:
10 minutes
Cooking Time:
total of 50 minutes
Preparation
Preheat oven to 350°
Spread each muffin half with butter and bake for 10 minutes on a sheet pan, set aside.
Spread the bacon out on a parchment lined sheet pan and drizzle with the honey. Bake for 20-25 minutes turning once. Remove each piece of bacon to a cooling rack to drain and cool. Cut each piece of bacon in half.
Prepare the hollandaise sauce according to the package directions and keep warm.
Place the muffin halves on a sheet pan and evenly divide the bacon over each muffin. Gently break one egg over each muffin half and sprinkle with salt and pepper. Bake for 12-15 minutes or until the eggs a cooked to your preference.
Serves immediately topped with warm hollandaise and garnished with fresh herbs and a sprinkle of paprika.
Tip:
You can use the traditional method of poaching the eggs if you prefer, but this method of baking the eggs is much easier and great for entertaining.