If you love all things honey
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11 recipes
Chocolate mousse with honey popcorn
Grilled honey-thyme chicken and potatoes
Honey energy bars
Honey lavender ice cream
Honey- mustard pork roast
Honey-garlic chicken
Honey-hoisin grilled lamb chops
Honey-roasted cherry tomatoes on whipped feta
Korean honey sesame grilled chicken
Lemon- honey jello
Orange-honey jello
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Chocolate mousse with honey popcorn
Grilled honey-thyme chicken and potatoes
Honey energy bars
Honey lavender ice cream
Honey- mustard pork roast
Honey-garlic chicken
Honey-hoisin grilled lamb chops
Honey-roasted cherry tomatoes on whipped feta
Korean honey sesame grilled chicken
Lemon- honey jello
Orange-honey jello
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Quiche is a savory, open-faced pastry filled with a custard of eggs, cream, cheese, and various fillings such as vegetables, meats, or seafood.
Quiche is a French dish that has become popular internationally. It consists of a pastry crust that is filled with a rich custard mixture made primarily from eggs and cream. The custard can be seasoned and combined with a variety of ingredients, allowing for endless variations. The most classic version is Quiche Lorraine, which traditionally includes bacon or lardons and Gruyère cheese, though modern adaptations may incorporate other meats, vegetables, or herbs.
Common Ingredients
Pastry crust: Shortcrust pastry is most typical, but puff pastry can also be used. Eggs and cream: These form the custard base. A mixture of milk and cream is common for a lighter texture. Cheese: Gruyère, Swiss, cheddar, or other melting cheeses are popular. Fillings: Typical ingredients include bacon, ham, spinach, mushrooms, onions, tomatoes, asparagus, or seafood. Fresh herbs like chives, parsley, or thyme enhance flavor.
Preparation: Prepare the pastry: Blind-bake the crust to prevent sogginess. Make the custard: Whisk eggs, cream, and seasonings together. Add fillings: Place cooked or raw fillings into the baked crust carefully. Pour custard: Slowly pour the custard over the fillings. Bake: Quiche is baked at a moderate temperature until the custard sets and the top is lightly golden. After baking, it should be allowed to cool slightly before slicing. Serving Suggestions Quiche can be served warm, lukewarm, or at room temperature, making it suitable for breakfast, brunch, lunch, or light dinner. It pairs well with a fresh salad, roasted vegetables, or fruit. Quiche can also be made in mini portions for appetizers or buffet-style meals.
Variations:
Quiche Lorraine: Bacon, cheese, and sometimes onions.
Vegetarian Quiche: Spinach, mushrooms, broccoli, bell peppers, or zucchini with cheese and herbs.
Seafood Quiche: Salmon, crab, or shrimp combined with complementary cheeses and vegetables.
Crustless Quiche (Frittata): For a lower-carb option, some versions omit the pastry, yielding a firmer egg-based dish.
Quiche is celebrated for its versatility, making it easy to adapt to local tastes, dietary preferences, and seasonal ingredients. Its creamy texture, savory fillings, and elegant presentation make it a staple in both home cooking and professional cuisine.
Quiche is a French dish that has become popular internationally. It consists of a pastry crust that is filled with a rich custard mixture made primarily from eggs and cream. The custard can be seasoned and combined with a variety of ingredients, allowing for endless variations. The most classic version is Quiche Lorraine, which traditionally includes bacon or lardons and Gruyère cheese, though modern adaptations may incorporate other meats, vegetables, or herbs.
Common Ingredients
Pastry crust: Shortcrust pastry is most typical, but puff pastry can also be used. Eggs and cream: These form the custard base. A mixture of milk and cream is common for a lighter texture. Cheese: Gruyère, Swiss, cheddar, or other melting cheeses are popular. Fillings: Typical ingredients include bacon, ham, spinach, mushrooms, onions, tomatoes, asparagus, or seafood. Fresh herbs like chives, parsley, or thyme enhance flavor.
Preparation: Prepare the pastry: Blind-bake the crust to prevent sogginess. Make the custard: Whisk eggs, cream, and seasonings together. Add fillings: Place cooked or raw fillings into the baked crust carefully. Pour custard: Slowly pour the custard over the fillings. Bake: Quiche is baked at a moderate temperature until the custard sets and the top is lightly golden. After baking, it should be allowed to cool slightly before slicing. Serving Suggestions Quiche can be served warm, lukewarm, or at room temperature, making it suitable for breakfast, brunch, lunch, or light dinner. It pairs well with a fresh salad, roasted vegetables, or fruit. Quiche can also be made in mini portions for appetizers or buffet-style meals.
Variations:
Quiche Lorraine: Bacon, cheese, and sometimes onions.
Vegetarian Quiche: Spinach, mushrooms, broccoli, bell peppers, or zucchini with cheese and herbs.
Seafood Quiche: Salmon, crab, or shrimp combined with complementary cheeses and vegetables.
Crustless Quiche (Frittata): For a lower-carb option, some versions omit the pastry, yielding a firmer egg-based dish.
Quiche is celebrated for its versatility, making it easy to adapt to local tastes, dietary preferences, and seasonal ingredients. Its creamy texture, savory fillings, and elegant presentation make it a staple in both home cooking and professional cuisine.
Chocolate mousse with honey popcorn 
Serves: 6
Preparation time: 30 minutes
Cooking time:15 minutes
For the honey popcorn:
1/4 cup popcorn kernels
1/2 cup sugar
2 teaspoons honey
2 teaspoons corn syrup
3 teaspoons water
For the chocolate mousse:
8 ounces Swiss milk chocolate
2 1/2 teaspoons vegetable oil
1 cup heavy cream For the honey popcorn:
Pop the corn in a microwave oven. Combine the sugar, honey, corn syrup, and water in a heavy-bottom saucepan. Cook over medium heat until the sugar is caramelized to a light brown color.
Add to popcorn and stir to coat. Spread popcorn onto wax paper to cool. When cool, break the honey popcorn into small pieces.
For the chocolate mousse:
Microwave the chocolate with the oil for about 2 minutes to melt. Whisk in 1/4 cup of the cream. Whip the remaining cream to a medium peak. Fold into the chocolate mixture. Fold 3/4 of the honey popcorn into the mousse. Garnish with the remaining popcorn. Refrigerate for several hours.
Grilled honey-thyme chicken and potatoes
Serves: 4
Preparation time: 10 minutes
Cooking time:40 minutes
4 chicken legs, excess fat trimmed
2 tbsp olive oil
1/2 tsp salt
1 lb (454 g) baby potatoes, sliced in half
2 tbsp Dijon mustard
2 tbsp honey
2 tbsp fresh thyme leaves
2 lemons, sliced in wedges
Preheat barbecue to medium.
Coat chicken with 1 tbsp oil and 1/4 tsp salt in a medium bowl. Season with fresh pepper. Toss potatoes in remaining oil and salt in another bowl. Season with fresh pepper. Stir Dijon with honey and 1 tbsp thyme
Oil grill. Barbecue chicken and potatoes, with lid closed, flipping chicken halfway through, until chicken is springy when pressed, about 30 min. Transfer potatoes to a platter when they are fork-tender, about 15 min.
Transfer chicken to a platter with potatoes and brush with Dijon mixture. Sprinkle with remaining thyme.
Barbecue lemons about 1 min. Serve with chicken and potatoes.
Recipe published by chatelaine.com/
Honey energy bars
Serves: 14
Preparation time:15 mintes
Cooking time:18 minutes
3/4 cup smooth natural almond butter
1/2 teaspoon salt
2/3 cups liquid honey
4 cups plain granola (see recipe)
1 1/2 cup unsalted roasted pepitas (punpkin seeds)
1 cup roasted mixed nuts, chopped
1/2 cup dried cranberries
Preheat oven to 325°F. Mist 15- x 10-inch baking sheet with cooking spray; line with parchment paper, leaving overhang.
In medium pot, heat almond butter and salt over medium heat until almond butter is melted. Let cool slightly. Stir in honey until smooth.
In large bowl, combine granola, pepitas, nuts and cranberries; stir in almond butter mixture until coated.
Scrape into prepared pan; cover with parchment paper. Using rolling pin, press granola mixture firmly to compact evenly. Remove top sheet of parchment paper. Bake until edges are golden, 15 to 18 minutes. Let cool in pan until firm.
Lift out onto cutting board; cut into bars.
Layer the cooled bars between parchment paper in an airtight container. Store at room temperature for up to two weeks, or freeze for up to two months and thaw at room temperature for 20 minutes before serving.
Honey lavender ice cream
Serves: 6
Preparation time: 1 hour
Cooking time:6 minutes
1 1/2 cups heavy cream
1/2 cup half-and-half
1 tablespoon dried lavender leaves (pesticide-free)
5 large egg yolks
5 tablespoons honey
1 tablespoon Benedictine liqueur
Make ice cream:
Bring cream, half-and-half and lavender just to a boil in a heavy saucepan. Pour through a fine sieve into a measuring cup.
Whisk together yolks, honey, and Benedictine in a bowl, then add hot cream mixture in a slow stream, whisking.
Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer registers 175 degrees F. (do not let boil). Pour custard through a fine sieve into a clean bowl and cool. Chill, covered, until cold, at least 2 hours.
Freeze in an ice-cream maker to manufacturer's instructions.
Honey- mustard pork roast
Serves: 6
Preparation time: 20 minutes
Cooking time:1 hour 15 minutes
1/2 cup beer
1/2 cup white vinegar
1/2 cup Dijon mustard
6 tablespoons honey
1/4 cup olive oil
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 tablespoons chopped garlic
1 2-pound boneless pork loin roast
1/2 cup whipping cream Whisk first 7 ingredients to blend in a baking dish. Add pork and turn to coat. Let stand at room temperature 1 hour or cover and refrigerate overnight, turning occasionally.
Preheat oven to 350 degrees. Transfer pork to a roasting pan; reserve marinade.
Roast until thermometer inserted into center registers 150 degrees, about 55 minutes. Let stand 15 minutes. Strain marinade into heavy medium saucepan. Add cream and juices from roasting pan.
Boil sauce until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper.
Slice pork; arrange on platter. Drizzle some sauce over. Serve with remaining sauce separately.
Honey-garlic chicken
Serves: 4
Preparation time: 15 minutes
Cooking time:30 minutes
4 boneless chicken breasts
1/4 cup dry mustard
1/4 teaspoon garlic powder
1/4 cup honey
1/3 cup soy sauce Preheat oven to 400 degrees. Place chicken skin side down in a broiler proof dish. Stir remaining ingredients together and pour over top. Bake 15 minutes.
Baste at least once with sauce. Turn chicken skin side up.
Turn on broiler and continue to cook for 5 to 7 minutes, basting often with sauce until skin is crispy.
Honey-hoisin grilled lamb chops
Serves: 4
Preparation time: 15 minutes
Cooking time:15 minutes
8 double thick lamb chops, trimmed
For the honey hoisin marinade:
3 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon honey
2 tablespoons hoisin sauce
2 tablespoons Dijon mustard
3 tablespoons olive oil
1 cup chopped onions
2 tablespoons chopped fresh rosemary
1/2 cup chopped flat-leaf parsley
1/2 teaspoon ground black pepper To make the marinade:
In a medium-size bowl, mix together all the marinade ingredients. The marinade can be stored in a lidded glass jar for 4 days.
Place lamb chops in a large mixing bowl, and toss them in the marinade. Allow to marinade for one hour.
Preheat oven to broil. Remove the lamb chops from marinade, and place on a rack resting on a shallow roasting pan.
Broil as close to the heat source as possible for 6 to 8 minutes. Turn the chops over and continue broiling fro another 5 to 6 minutes.
The finished chops should be pink and juicy with a dark brown crust. Serve immediately.
Honey-roasted cherry tomatoes on whipped feta
Serves: 6
Preparation time:15 minutes
Cooking time:15 minutes
1/2 cup (125 mL) Greek feta
1/4 cup (60 mL)
3 tbsp (45 mL) extra virgin olive oil,
divided, plus more for bread
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) lemon zest
2 tbsp (30 mL) amber honey, such as wildflower or clover
2 garlic cloves, thinly sliced
3 cups (750 mL) cherry tomatoes
1/4 tsp (1 mL) fine sea salt
6 slices sourdough bread,
1/2 inch (1 cm) thick
Freshly ground black pepper and
sumac to taste
1/4 cup (60 mL) loosely packed
torn parsley
1. Remove the feta from the brine and rinse very well in cold water. Dab dry with a paper towel.
Break up the block of feta and place in a food processor. Add and sour cream, 2 tbsp (30 mL) oil, lemon juice and zest in bowl of a food processor. Process until smooth, 1 to 2 minutes. Spread onto a large plate. Refrigerate at least 30 minutes or up to overnight.
2. Arrange rack in top third of oven. Preheat oven to broil.
3. Combine honey, remaining 1 tbsp (15 mL) oil and garlic in a medium-size oven-proof skillet. Broil until garlic is golden-brown, about 2 minutes. Carefully remove from oven. Stir in paired with tangy, whipped feta.
tomatoes and salt. Broil, stirring halfway through, until tomatoes are blistered and charred, 10 to 12 minutes.
4. Using a slotted spoon, transfer tomatoes onto whipped feta. Place cooking liquid over medium-high heat. Reduce until thick enough to coat back of spoon, 3 to 5 minutes. Remove from heat.
5. Arrange bread in a single layer on a large baking sheet. Drizzle both sides with oil. Broil, watching closely, until golden-brown and slightly charred, 1 to 2 minutes per side. Let cool slightly, then tear in half.
6. To serve, drizzle about 1 tbsp (15 mL) reduced sauce over tomatoes, saving rest for another use. Sprinkle with pepper and sumac. Garnish with parsley.
Serve with charred bread.
Korean honey sesame grilled chicken
Serves: 6
Preparation time:25 minutes
Cooking time:15 minutes
For the rub:
1½ tablespoons extra virgin olive oil
1 tablespoon sweet paprika
1 teaspoon garlic salt
½ teaspoon sugar
For the glaze/sauce:
½ cup low sodium soy sauce
¼ cup honey
2 tablespoons hoisin sauce
1½-3 tablespoons Korean Gochujang to taste
2 tablespoons finely grated fresh ginger
2 tablespoons sesame oil
2 garlic cloves, finely minced
1 ½ tablespoon grainy mustard
1 tablespoon sesame seeds, more for garnish, if desired
For the chicken:
2 pounds trimmed boneless skinless chicken thighs or chicken breasts For the rub:
Combine olive oil, paprika, garlic salt, and sugar in a medium size bowl. Stir well to combine then add the chicken and turn several times to coat. I like to use my hands to massage the rub into the chicken.
Cover the bowl and refrigerate for at least 30 minutes or as long as 24 hours.
For the glaze/sauce
Combine all ingredients in a medium-size sauce pan and stir well. Bring to a boil and cook for 5 -7 minutes, until sauce thickens and is reduced by about one half. (Maintain a steady, medium boil but reduce the heat a bit if the mixture boils up too high.) Taste and if you’d like it a little spicier, add another tablespoon of Gochujang. Repeat to taste. Set aside to cool down.
For grilling the chicken:
Heat a grill to high (500-600˚F). Clean and oil the grates.
Place the chicken on the grill; cook for 3-4 minutes on the first side, or until golden brown. Flip to the opposite side and brush the cooked side with some of the glaze. Grill the second side for 3-4 minutes then flip and brush with the glaze. Continue cooking for 1-2 minutes more on each side, brushing with the glaze after flipping until the chicken is browned and nicely charred in spots.
Transfer the chicken to a serving platter and allow to rest for a few minutes before slicing. Serve any extra sauce with the chicken.
Lemon- honey jello
Serves: 4
Preparation time: 10 minutes
Cooking time:5 minutes
2 envelops unflavored gelatin
1/3 cup cold water
1/2 cup honey
1/2 cup lemon juice Dissolve gelatin in cold water. Allow to set for 5 minutes. Add honey and heat over double boiler until melted. Add lemon juice and enough water to make 2 cups.
Pour into a decorative molds. Set in refrigerator for 1 to 2 hours. Serve cold.
Orange-honey jello
Serves: 4
Preparation time: 15 minutes
2 envelops unflavored gelatin
1/4 cup cold water
1/3 cup honey
2 cups fresh orange juice
Dissolve gelatin in cold water. Allow to set for 5 minutes. Add honey and heat over water bath until melted. Add orange juice. Pour in molds. Set in refrigerator for 1 to 2 hours. Serve cold.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
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11 Recipes
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