Tea & Honey Cake with Manuka Honey

A Collaboration with BakerGathererInspired by the prosperous Nelson region and it’s amazing produce and food, dripping with goodness, this Tea and Honey Cake uses MVH Manuka Honey for it’s full-bodied and earthy flavours.This is then layered with Earl Grey infused Buttercream and plenty of cookie crumbs, because after all, what tea is complete without the perfect dipping cookie.There are also two ways to assemble this cake, a shorter and longer technique. So depending on how daring you are, the amount of time you have or the overall aesthetic you want to achieve, make sure you read both assembly instructions in the method below.Prep Time: 30 minsCook Time: 35 minsCrumb & Milk: 20 minsIngredientsHoney Cake430g plain flour300g caster sugar2 tsp.

Turmeric, Honey & Chilli Sticky Chicken

Using MVH Beech Honeydew Honey. Sweet, savory, sticky and spicy, this golden chicken dish ticks all the boxes making a great shared or side dish.INGREDIENTS1kg free-range chicken nibbles 5 coriander roots, roughly chopped 4 large garlic cloves, peeled and chopped 1 small red onion, finely chopped 2 red chilies, deseeded and roughly chopped 1 Tbsp. fresh turmeric, minced 2 kafir lime leaves, finely shredded 4 Tbsp. fish sauce 4 Tbsp. of MVH Beech Honeydew HoneyMETHODFor the marinade, use a large pestle and mortar or food processor to pound or puree the coriander, garlic, onion, chili, turmeric, and kafir lime until it forms a paste. Add the fish sauce and honey and mix well.Rub the marinade over the chicken and transfer to the fridge and leave overnight to

Apple Pancakes with Cinnamon Honey Caramel Sauce

A sweet spin on a Kiwi classic and a yummy weekend treat to share with the family. Using Kāmahi Honey, this recipe is great for both pancakes and pikelets.Kāmahi honey has an intense full-bodied flavour, like molasses or burnt toffee, which makes for a perfect caramel sauce.Preparation time: 15 minutesCooking time: 20 minutesMakes about 8 pancakesApple Pancake Ingredients:1 ½ cups standard white flour1 tsp. baking powder1 ¼ cups milk½ cup yoghurt2 eggs1 cooking apple, gratedGhee or butter for cookingCinnamon Honey Caramel Sauce Ingredients:50g butter2 Tbsp. MVH Kāmahi Honey1 tsp. cinnamonPinch of salt1 Tbsp. lemon juiceMethodPlace the flour and baking powder into a bowl and use a whisk to combine and aerate. Pour in the milk and yoghurt a

Caramelised Parsnip and Garlic Soup – Using Mountain Valley Honey’s Kamahi Honey

Ingredients:4 Tbsp. olive oil3 Tbsp. MVH Kāmahi Honey6 large parsnips, chopped into long strips5 cloves garlic, peeled1 onion, diced750ml vegetable stock1 can coconut milkSalt + pepper to seasonParsley, finely choppedMethod:Pre-heat oven to 180°C.In a small saucepan, mix olive oil and honey in a pot and heat slowly until runny. Place parsnips and garlic in large mixing bowl and coat with the honey mixture and salt and pepper. Place on a lined baking tray and cook for 45 minutes or until golden.In a large sauce pan, add a dash of olive oil and add onions. Cook until soft and fragment. Add Vegetable stock and coconut. Add roasted Parsnips and garlic and bring to boil. Turn off the heat. Using a stick blender, blend into a smooth consistency. Season with salt and pepper to

Honey Berry Banana Loaf – Using our Autumn Gold Honey

A yummy twist on a classic winter warmer.Ingredients:1/3 cup MVH Autumn Gold Honey 1/3 cup olive oil or coconut oil (melted) 3 large bananas, mashed  ½ tsp. vanilla paste 2 large free range eggs P.inch of salt 1 tsp baking soda 100gm dark chocolate (70%), roughly chopped ¾ cup coconut thread ¾ cup ground almonds   ½ cup gluten free flour ½ cup frozen raspberriesMethod:Preheat oven to 170°C and line a loaf tin with baking paper. In a medium size bowl, whisk together the oil, honey and vanilla until emulsified. Add the eggs and whisk again to combine. Stir through the mashed banana then add the baking soda and salt. Stir again. Now carefully fold through the chocolate, coconut thread, ground almonds and flour. Do not over mix. Pour the batter

Honey Baked Figs With Ginger Infused Mascarpone

A soul warming weekend breakfast for those cold winter mornings… and a welcome change from the usual pancakes.  Plus – making the most of the short but sweet Fig Season!INGREDIENTS:8 mission figs 4 Slices of sourdough bread 2 Tbsp. MVH Kāmahi Honey plus some for drizzling125gm mascarpone 2cm of ginger, grated 2 Tbsp. roughly chopped walnutsMETHOD:Preheat the oven to 200°C, fan bake.Slice the figs in half and arrange on a lined baking tray. Drizzle the honey over the top and pop in the oven for 15-20 minutes until the figs look caramelised.While the figs are cooking, combine the mascarpone with the fresh ginger and mix to combine.  Toast your sourdough and spread a good dollop of the mascarpone over each slice. Top with the caramel

Annie’s Honey Biscuits, with Mountain Valley Honey Rata Honey

Here at Mountain Valley Honey, we always enjoy tried & true family recipes.Ingredients125g butter½ cup caster sugar1 egg yolk2 cups plain flour1 tsp. baking soda¼ cup MVH Rātā Honey (warmed)MethodSoften butter and beat with caster sugar until light and creamy.Add egg yolk and beat well.Sift flour and baking soda together. Fold into the creamed mixture with warmed honey.Cover and chill for 30 minutes.Kneed mixture gently on a lightly floured surface. Roll out between 2 sheets of baking paper until 0.5cm thick.Using a 4.5cm cutter, cut rounds from dough. Arrange on a greased tray, space apart as they spread a little.Bake at 180°C for 8-12 minutes until firm to touch.When cool, sandwich together with white or pink icingEnjoy with your nearest and dearest 😊

Honeydew Summer Berry Crumble

IngredientsSUMMER CRUMBLE8 stalks rhubarb cut into 1cm pieces300g boysenberries (fresh or frozen)100ml MVH Beech Honeydew HoneyTOPPING60g butter softened60g rolled oats60g plain flour40g brown sugar1 tsp. ground cinnamonMethodPreheat the oven to 180°C fan bakePlace the rhubarb and berries in an ovenproof dish about the size of a quiche dish. Drizzle the honey over the fruit.Place all the ingredients into a bowl and rub together until like coarse breadcrumbs.Sprinkle over the fruit.Bake 20 minutes or until the crumble is golden brown.Serve warm with yoghurt, ice-cream or custard.

Mary’s Honey Tart

With the less than ideal weather we’ve been having, its the perfect time to snuggle up and whip up one of Mary’s Honey Tarts! It’s delicious and can be enjoyed all year round, recipe below:Base1 ½ cups plain sweet biscuit crumbs90g butter, melted1 ½ tsp. mixed spiceHoney filling2 eggs, slightly beaten1 300g carton sour cream1/3 cup MVH Kānuka Honey (or MVH Autumn Gold Honey)¼ cup flaked almondsWhipped cream, toasted flaked almonds and icing sugar to decorate.InstructionsLightly grease a 23 cm flan tin. Combine crumbs, butter and spice in a blow. Press evenly over base and up the side of the prepared tin. Refrigerate while preparing filling.Filling, Place eggs, sour cream and honey in a bowl. Stir until combined. Pour filling into crumb cru

Honey Orange Muffins, using our Native Bush Honey

Our Honey Orange Muffins made with our Native Bush Honey are a delicious and easy treat, tried and tested by many of the team here at Mountain Valley Honey. No fancy ingredients, just the good old classics, delicious!Ingredients2 cups flour4 tsp. baking powder1/4 cup sugarGrated rind of 2 oranges75g butter1/4 cup MVH Native Bush Honey1 egg3/4 cup orange juice or milkInstructionsPlace flour, baking powder, sugar and orange rind into a large bowl and mix well.Using another bowl, melt the butter then add the honey and heat gently. Cool the mixture and then add the egg. Measure the orange juice and if necessary add milk to make it up to 3/4 cup. Add to the melted butter mixture.Pour the liquid mixture into the dry ingredients and fold gently together.Grease 12 muffin pans

Honey and Coconut Biscuits – made with our Autumn Gold Honey.

Everybody loves a bit of honey on toast, or hot lemon honey and ginger. But why not treat yourself to some Honey and Coconut Biscuits, made with our Autumn Gold Honey. It’s mellow and toasty, just what you need to get you through the last of the winter chills!Check out the recipe below:Honey Coconut BiscuitsIngredients:100g butter2 Tbsp. MVH Autumn Gold Honey1 egg1 Tbsp. milk1½ cups self-raising flour¾ cup sugar½ cup coconutBaking instructions:Preheat the oven to 180°CMelt the butter and honey together, leave to coolPlace flour, sugar and coconut into a bowlMix the egg and milk into the cooled honey mixtureAdd the liquid mixture to the dry ingredients and mix wellRoll into balls and place on a cold trayPress with a fork to flattenBake in the oven for 10-1