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Refreshing Kale Salad with Honey Vinaigrette

Since we’re already in the midst of spring, this gives us all an excuse to embrace light and tasty meals in the lead-up to warmer weather. Not only are salads quick and easy to whip-up, but they can be customised to your own individual liking and dietary requirements.

Try this baby kale and honey vinaigrette salad which is perfect for lunch, or even serve as an appetiser or healthy snack between meals.

RELATED: Check out the 3 Winter-Inspired Salads here

Ingredients

1 cup baby kale leaves

2 Asian pears, sliced

1 cup black grapes, halved

1/3 cup sugar

1/2 cup walnut halves

1/3 cup Gorgonzola cheese, crumbled

Dressing:

2/3 cup canola oil

1/2 cup honey

1 tablespoon lemon juice

3 tbsp apple cider vinegar

1/2 tsp dry mustard

1/4 tsp white pepper

1.5 tsp salt

1 tablespoon onion

Method

  1. Start off by candying the walnuts, and place 1/3 cup of sugar to saute in a small pan over medium-high heat. When the sugar starts to melt around the edges, add the walnuts and mix well.
  2. Stir the nuts around every few seconds to avoid sticking on the base of the pan. Allow the sugar to caramelise, but don’t let it burn. Pour the nuts on a non-stick mat and allow to cool.
  3. For the dressing, place the rest of the ingredients into a blender and purée.
  4. In regards to the rest of the salad, toss together the kale, pear slices, graces, Gorgonzola and candied walnuts, then pour the dressing over and toss again.

Image and Recipe via The Kitchen Mccabe

Poached Figs In Rosewater And Honey

This Middle Eastern-inspired dessert will transport you on an exotic culinary adventure using only a few ingredients. The leftover syrup is delicious drizzled over yoghurt or ice cream.

Serves 4

Ingredients

1 cup honey

2 tsp Queen Rosewater Essence

4 large fresh figs

1 cup thick Greek yoghurt

Extra 2 tbs honey

1 tbs pistachio kernals, finely chopped

Method

1. Place honey, Queen Rosewater Essence and 1 tbs water into a deep saucepan. Stir over a medium heat until combined and mixture comes to a simmer.

2. Using a small sharp knife, cut a cross on the top of each fig through the stem open slightly. Add figs to honey, standing up. Cook for 1 minute spooning honey mixture constantly over fruit whilst cooking. Transfer figs to a plate. Pour liquid into a jug.
Put yoghurt into a bowl. Add extra honey and ripple through yoghurt. Transfer figs to serving plates.

3. Pour syrup over figs and spoon yoghurt on the side. Sprinkle with pistachios and serve.

Baklava? Poached fruit? What is your favourite Middle Eastern dessert?

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