Author Archives: elizabethgowing

Carob flour, honey and orange muffins

Today’s honey was eaten in an experiment with carob flour. Although I have written scathingly about carob, and I stand by my position that whatever people in health food shops tell you, it is not a substitute for chocolate, I … Continue reading

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Macadamia nut blossom honey

The smell of this honey is extraordinary – not just the lanolin musk that is familiar from other honeys, but something meatier, more animal. Someone once described a honey to me as having the scent of racehorses and I thought … Continue reading

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Happy new year! Sfratti honey biscuits for Rosh Hashanah

So today was the anniversary of the creation of the world. In Jewish tradition, the time up to sundown today is for reflection and seeking forgiveness, and the festival is apparently marked by plenty of honey. Apples are dipped into … Continue reading

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Honey crumble – a dairy-free version of the fruit pudding

Today’s honey was part of an attempt to go dairy-free. One of my favourite puddings is fruit crumble (what my American friends call crisp. But then what I call crisps they call chips and what I call chips are what … Continue reading

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Clover honey; my mother’s true story

I vividly remember sitting in front of a pot of clover honey as a child and asking my mother why it had a picture of a flower on it (this was in the same kitchen, so I know that it … Continue reading

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Honey sesame seed brittle

Imagine spending an afternoon dripping molten gold off a spoon, watching it harden into little golden ball bearings, or spinning fine blonde whiskers between the spoon and your mouth. Imagine that all this gilded glory could be yours for the … Continue reading

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Decani monastery honey

Decani monastery is the jewel of the Serbian Orthodox church in Kosovo. Indeed, it belongs to more people than that, as one of the sites given Unesco World Heritage status in Kosovo. It’s been protected by local Albanians through history … Continue reading

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Honey salad dressing

It’s summer and while I’m thinking about (salad) dressing everyone else in town seems to be thinking about just how far they can be un-dressing. Ah well, I guess that with the right company for supper, one can lead to … Continue reading

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Mead: a sweet ancient glow in the mouth

You can see how mead was developed. Someone swallowed a delicious spoonful of honey and thought to themselves ‘I’d like to get drunk on this stuff’. So sticky experiments were conducted there in the ancient kitchen, and although a few … Continue reading

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Bee-ing bee-bitten

Today’s post is a guestblog from beekeeper and herbalist, Leslie from About 10 years ago, I became “bee-bitten”. That is a phenomenon where all of a sudden it seems everywhere you look, you see bees and become enamored by … Continue reading

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