#basque honey

[askwhatsforlunch]

Goat's Cheese and Fig Salad (Vegetarian)

In this Goat's Cheese and Fig Salad, jammy figs are beatifully complimented by the saltiness of good goat's cheese, the whole lot dressed in a beautiful Balsamic honey dressing. Pumpkin seeds bring a bit of crunch to this delicious late Summer lunch, which makes me look forward to harvesting figs from the tree I planted a couple of years ago! Happy Thursday!

Ingredients (serves 1):

1 teaspoon good clear honey

1 tablespoon olive oil

1 tablespoon Modena Balsamic Vinegar

2 cups green leaf lettuce, rinsed and spin-dried

2 ripe figs, rinsed

20 grams/ounces good goat's cheese

1/4 teaspoon freshly cracked black pepper

1/2 tablespoon pumpkin seeds

In a small bowl, combine honey, olive oil and Balsamic Vinegar. Whisk until well-blended. Set aside.

Roughly chop red leaf lettuce, and arrange into serving plate.

Cut figs into quarters, and nestle them amongst the lettuce leaves.

Cut goat's cheese into slices, and halve these. Scatter goat's cheese slices onto the lettuce.

Sprinkle with black pepper and pumpkin seeds, and drizzle generously with Balsamic honey dressing.

Enjoy Goat's Cheese and Fig Salad immediateley.

[askwhatsforlunch]

Honey Rhubarb Compote

This simple but delicious Honey Rhubarb Compote is so versatile you can eat it at breakfast or for dessert!

Ingredients (serves 1):

1 tablespoon unsalted butter

1/2 large, fresh rhubarb stalk, rinsed

1 tablespoon fragrant pure honey (like heather or Côte Basque flowers)

1/2 small lemon

In a medium skillet over medium heat, melt butter.

Cut rhubarb stalk into chunks.

Once the butter is just foaming, add rhubarb chunks to the skillet. Cook, shaking the pan often to coat in butter, until just browning and softening, about 3 to 4 minutes.

Drizzle honey generously over the rhubarb. Cook, one minute more.

Finally, squeeze in the juice of the lemon halve, shaking the pan, to combine. Cook, another minute.

Serve Honey Rhubarb Compote hot on its own or with Greek Yoghurt, c or IC.

[askwhatsforlunch]

Pistachio and Honey Peach and Matcha Yoghurt

This Pistachio and Honey Peach and Matcha Yoghurt is as tasty as it is pretty, is prepared quickly, and makes both a healthy brekkie or delicious mid-arvo snack, whichever takes your fancy! Happy Wednesday!

Ingredients (serves 1):

1/3 cup thick Greek Yoghurt

1/2 teaspoon Matcha Green Tea Powder

1 ripe white peach, rinsed

1/2 tablespoon shelled, unsalted pistachios

a heaped teaspoon good natural honey (I used a very fragrant honey I brought from the Basque Coast)

Spoon Greek Youghurt into a small bowl. Sift in Matcha Green Tea Powder, and stir well until perfectly combined. Spoon Matcha Yoghurt into serving bowl; set aside.

Halve, pit, and dice white peach. Scatter peach dices onto Matcha Yoghurt.

Chop pistachios, and sprinkle onto peach dices. Drizzle generously with honey. 

Enjoy Pistachio and Honey Peach and Matcha Yoghurt immediately, or chill until serving.