Honeydew Summer Berry Crumble

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1 min read

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.

A day in the life of a Mountain Valley Honey Beekeeper

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3 min read

“Our role as beekeepers is to ensure our bees are in the best environment, that they are well looked after, so they can produce good quality honey.”When it comes to producing a jar of Mountain Valley Honey, there is a lot that goes on behind the scenes, and our team of beekeepers play a crucial part. So, in this month’s blog, we thought we would give you a little insight into what that part is.Mountain Valley Honey co-owner, Murray Elwood has been a beekeeper for 26 years and says that a beekeeper’s work changes from season to season.“Each day we start with an 8am meeting to go over health and safety, and confirm who is going where for the day.“At this time of year, we do our final check of the beehives before the honey flow.“We check for any disease

Mary’s Honey Tart

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1 min read

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

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