Recipes

If you’re lucky enough to have known Hundred Acre Wood when you were growing up, you will be more than just familiar with a certain  underwear-less honey addict – one we all affectionately know as Pooh Bear.

AA Milne’s glorious creation fully owes it’s existence to a chain of unpredictable events which transpired half a world away. A gentleman by the name of Harry Colebourn, hailing from Winnipeg, Canada was travelling with his brigade during the first world war and saw a hunter at the roadside. The hunter was sporting a lovely black bear pelt, but also, caged and scared was a tiny little bear cub; now orphaned. Colebourn found it in his heart, and his wallet, to the tune of $20 to rescue this cub and he was raised with love,becoming the bridgade’s mascot. He named the bear Winnipeg, after his home town, or Winnie, for short.

Winnie the Pooh was born!

When the brigade travelled to London in 1919, they realised that the road to war was no place for a little bear and they long-term loaned him to the London Zoo, where he happily saw out his days. Winnie was a very popular attraction and drew people from far and wide. Among these fans was a little boy. What was his name? I’m sure you can guess… Christopher Robin was the son of AA Milne and loved the bear in perhaps the only way little boys can love at all –  wholeheartedly and purely.

He at this time owned his own teddy bear, called Edward Bear, but was so swayed by it’s real life doppelgänger that he changed the name of his teddy bear to Winnie. The chain of events which started in Canada almost a decade earlier culminated in the birth of one of the most well known children’s series ever.

Winnie the Pooh taught us many things, the values of life, friends, love, family; and most importantly – to take joy in the little things in life, whatever they may be. In the case of that cheeky bear, his passion was honey.

Welsh Honey

At Slate House, we’re partial to a drop or two of honey ourselves! It’s an underrated substance, so diverse and rich in it’s variety and flavour. Its uses are wide and its enjoyment is global. As stockists of Welsh Honey, our customers often ask, “what can I do with honey?”, so we spoke to @BestRecipesEver on Twitter and they were kind enough to offer us some very yummy sounding recipes. Here they are for you to take a look at – if you do try them, let us know how you get on!

This sweet, creamy spread is a tasty alternative to a log of plain goat cheese on a cheese plate. If you have any left over (doubtful!), it makes an excellent sandwich spread. Serve with sliced Granny Smith apples, crackers or vegetable sticks.

Ingredients

1 pkg (140 g) soft goat cheese
1/2 cup (125 mL) Balkan-style plain yogurt
1 tbsp (15 mL)  honey
1/4 tsp (1 mL) pepper
1/4 cup (60 mL) chopped fresh basil
1/4 cup (60 mL) chopped fresh chives
2 tbsp (30 mL) chopped roasted almonds

Preparation

In a bowl, stir together goat cheese, yogurt, honey and pepper. Stir in basil and chives. Scrape into serving dish; smooth top. Sprinkle with almonds. (Make-ahead: Cover and refrigerate for up to 2 days.)

Honey Garlic Meatballs

http://www.cbc.ca/bestrecipes/recipes/honey-garlic-meatballs

Ingredients

1 egg
1 small onion, grated
1/4 sweet red peppers, finely diced
1/4 cup (50 mL) dry bread crumbs
2 tsp (10 mL) soy sauce
2 tsp (10 mL) Worcestershire sauce
1/4 tsp (1 mL) pepper
1 lb (454 g) lean ground beef
1 cup (250 mL) beef stock
4 cloves garlic, minced
4 tsp (18 mL)  honey
1 tbsp (15 mL) cornstarch
1 dash hot pepper sauce
1 green onions, chopped

Preparation

In a bowl, whisk together egg, onion, red pepper, bread crumbs, soy sauce, Worcestershire sauce and pepper; mix in beef. Roll by rounded tablespoonfuls (15 mL) into balls; place on greased rimmed baking sheet. Bake in 450°F (230°C) oven until no longer pink inside, about 20 minutes. Meanwhile, in a large skillet, whisk beef stock, garlic, honey, cornstarch and hot pepper sauce; cook, whisking, over medium heat until thickened, 2 minutes.

Add meatballs and any accumulated juices to pan, stirring to coat. Serve sprinkled with onion.
Tip: Boil 8 oz (250 g) egg noodles for 6 minutes. Add 2 cups (500 mL) frozen broccoli florets; boil until pasta is tender, about 2 minutes. Drain.

Servings: 4

Recipes by:  @BestRecipesEver on Twitter