Then, it is gently pan-fried until it becomes beautifully crispy on the outside, while still keeping its soft, cheesy heart.

Once the feta is cooked, it’s generously drizzled with golden honey. This adds a touch of natural sweetness that harmonizes beautifully with the saltiness of the cheese. The honey not only provides a delightful contrast in taste but also creates a lovely glaze that enhances the overall appeal.

This Greek Fried Feta with Honey and Sesame Seeds is a true treat, balancing simplicity with an explosion of flavor. It’s easy to prepare and the result is a delightful blend of textures and tastes that everybody will love. Enjoy this Greek Fried Feta with Honey and Sesame Seeds as an appetizer or a delightful addition to any meal.

How to make Fried Feta with Honey and Sesame Seeds

To make this delightful Greek Fried Feta with Honey and Sesame Seeds, start by cutting the feta cheese into smaller pieces, either rectangles or triangles.

Next, prepare three plates: one with flour, one with sesame seeds and one with the beaten egg. Dredge each piece into the flour, then dip into the beaten egg, making sure to cover all sides thoroughly. Coat the feta with sesame seeds for a delightful crunch and nutty flavor.

Heat about ¼ cup (60g) of olive oil in a frying pan. Gently place the feta pieces into the pan and fry them until they turn a beautiful golden brown. Flip the feta pieces to fry the other side and edges, ensuring they are crispy all around.

Once they’re golden and crispy, carefully remove the fried feta and let them drain on paper towels to remove any excess oil.

Serve the fried feta while it’s still hot, and for an extra touch of sweetness, drizzle some honey over the top.

The creamy, salty feta is perfectly balanced by the sweet, golden honey, while the sesame seeds add a satisfying crunch. It’s a dish that captures the essence of Greek cuisine in a simple, yet incredibly satisfying way. Hope you will try this amazing dish and don’t forget to tag me on Instagram if you do.

Other Greek recipes you may like to try

This Greek Baked Feta with Tomatoes is a spicy Greek dish, a delightful combination of spicy peppers, rich ripe tomatoes, and creamy feta cheese. It is often enjoyed as a main course accompanied by crusty bread, or it can be served as an appetizer or side dish. 

This Greek Pastitsio, features tantalizing layers of pasta, savory meat sauce, and luscious bechamel sauce. Baked to golden perfection, this traditional dish is a true taste of Greece.

Greek Tzatziki Sauce is a classic and refreshing dip made with yogurt, cucumbers, garlic, and extra virgin olive oil. It is a staple in Greek cuisine and is typically served as a starter or side dish.

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Greek Fried Feta with Honey and Sesame Seeds

Greek Fried Feta with Honey and Sesame Seeds is a wonderful dish that brings together the rich flavors of Greece in a simple yet mouthwatering preparation. It is crispy, savory, and drizzled with golden honey. Enjoy this Greek Fried Feta with Honey and Sesame Seeds as an appetizer or a delightful addition to any meal.

Course Appetizer, Side Dish

Cuisine European, Greek

Keyword Feta Cheese, fried feta, honey, sesame seeds

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2 slices

Calories 449kcal

Ingredients

• 1  block feta, (5oz-150g) , cut into triangles
• 1/3 cup  (40g) flour
• 2 oz (60g) sesame seeds
• 1 egg , beaten
• 1/4 cup (60g) olive oil , for frying
• honey , to drizzle on top

Instructions

• Cut the feta block into two smaller pieces, rectangles or triangles.
• Prepare three plates, one with flour, one with sesame seeds and one with the beaten egg.
• Dredge the feta pieces into flour.
• Dip into the beaten egg. Make sure to cover all sides.
• Coat with sesame seeds.
• Heat about ¼ cup (60g) olive oil in a frying pan.
• Place the feta pieces into the pan and fry until golden brown.
• Flip and fry the other side and edges.
• Drain on paper towels to remove any excess oils.
• Serve while still hot with a drizzle of honey.

Video

Notes

If you don’t want to fry the feta cheese, you may also consider baking it. For this, preheat the oven to 400F (200C) and bake for 25-30 minutes until golden. 

Nutrition

Serving: 1piece of fried feta | Calories: 449kcal | Carbohydrates: 16.7g | Protein: 18.9g | Fat: 35.3g | Saturated Fat: 14.3g | Cholesterol: 149mg | Sodium: 871mg | Potassium: 204mg | Fiber: 3.2g | Sugar: 3.4g | Calcium: 627mg | Iron: 5mg

The post Greek Fried Feta with Honey and Sesame Seeds appeared first on Home Cooking Adventure.

The best part? This tart is incredibly easy to make, with just a few simple steps, so you can whip it up in no time and impress your guests with your culinary skills. Serve it as the perfect finale to your dinner party or enjoy it as a decadent treat on a lazy afternoon. Regardless of when or how you choose to savor it, this Lavender Honey Custard Tart is sure to leave a lasting impression!

How to make this lavender honey custard tard

Firstly you need to make the tart pastry. Start by mixing together the butter and the sugar until creamy. Add in the egg, mix well until combined. Add in all the dry ingredients and mix until combined. Press the dough onto the bottom and edges of a 7-inch (18cm) tart pan. Cut the excess dough. Put it in the freezer for at least an hour or overnight.

After the dough is chilled, you can start making the honey filling. In a saucepan bring to a simmer the whipping cream and lavender. Let it infuse for 10 minutes. In a large bowl mix together the melted butter, sugar, salt, cornmeal, honey and vanilla extract, until all is incorporated. Beat in the egg, the vinegar and the lavender whipping cream. Mix until incorporated. Take the tart shell out of the freezer and pour the honey mixture into it. Bake for 45-50 minutes at 350 F (180C), until the edges turn golden brown and the middle of the tart is a little bit jiggly. Set aside to cool completely and sprinkle with sea salt. Before serving decorate with whipped cream and chopped pecans if desired.

So why not impress your friends and family by whipping up a Lavender Honey Custard Tart for your next get-together? If you do try out this recipe, be sure to tag me on Instagram! I’d love to see your delicious creations and hear your thoughts on this amazing dessert. Enjoy!

Other honey desserts you may like to try

If you like honey cakes you must definitely try our Russian Honey Cake – Medovik. This traditional Russian dessert boasts a unique combination of creamy frosting and layers of honey-infused cake that will leave you wanting more. With its perfect balance of sweetness and texture, it is the perfect dessert for any occasion.

Take your love for chocolate to the next level with our Chocolate Honey Cake – Chocolate Medovik. This rich and creamy cake features layers of honey-infused chocolate cake filled with a luscious cream frosting that will satisfy your sweet tooth.

Enjoy the guilt-free indulgence of this Easy Refined Sugar-Free Chocolate Cake! This cake features all the rich and decadent flavors of a traditional chocolate cake, but without the refined sugar. Made with honey instead, this cake is perfect for those looking for a healthier alternative to satisfy their sweet cravings. With its simple and easy-to-follow recipe, you can enjoy this delicious cake in no time!

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Lavender Honey Custard Tart

Indulge in the delightful flavors of lavender and honey with this heavenly dessert – a Lavender Honey Custard Tart! The buttery crust serves as the perfect base for the luscious cream and honey filling infused with the subtle floral notes of dried edible lavender.

Course Dessert

Cuisine American

Keyword custard tart, honey, lavender

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Chilling Time 1 hour hour

Total Time 2 hours hours

Servings 6 servings

Calories 453kcal

Author Medana

Ingredients

Tart Crust

• 3 oz (90g) butter , softened
• 1/4 cup (50g) sugar
• 1/4 tsp (1g) salt
• 1 egg
• 1 cup (125g) all-purpose flour
• 1 tsp (2g) edible lavender

Honey Cream Filling

• 1/4 cup (60g) unsalted butter , melted
• 1/3 cup (70g) caster sugar
• 1 tbsp (10g) cornmeal
• 1 tsp (5g) salt
• 1 tsp (5g) vanilla extract
• 1 large egg
• 1/4 cup (90g) honey
• 1/3 cup (80g) whipping cream
• 1 tsp (4g) cider vinegar
• 1 tsp (2g) edible lavender

Instructions

Prepare the tart crust.

• You can make this a day ahead and keep it in the freezer.
• In a bowl beat butter on medium speed until creamy.
• Add the sugar, all at once and beat on medium speed until creamy.
• Scrape down the sides of the bowl and add the egg. Mix until combined.
• Add the flour, salt, and lavender, and mix on medium speed until the dough comes together.
• Press the dough onto the bottom and edges of a 7-inch (18cm) tart pan. Cut the excess dough.
• Put in the freezer for at least an hour or overnight.

Prepare the honey tart filling.

• Preheat the oven to 350F (180C).
• In a saucepan bring to a simmer the whipping cream and lavender. Let it infuse for 10 minutes.
• In a large bowl mix together the melted butter, sugar, salt, cornmeal, honey, and vanilla extract, until all is incorporated.
• Beat in the egg, the vinegar and the infused whipping cream. Mix until incorporated.
• Take the tart shell out of the freezer and pour the honey mixture into it.
• Bake for 45-50 minutes, until the middle of the tart is a little bit jiggly and the edges are golden brown.
• Set aside to cool completely and sprinkle with sea salt.

Nutrition

Serving: 1 serving out of 6 | Calories: 453kcal | Carbohydrates: 50.9g | Protein: 4.7g | Fat: 27g | Saturated Fat: 16.5g | Cholesterol: 127mg | Sodium: 431mg | Fiber: 0.7g | Sugar: 33.4g

The post Lavender Honey Custard Tart appeared first on Home Cooking Adventure.

You can choose for a more simple decoration, to fully cover the cake with reserved cookie crumbs, as a more classic approach, or do as I did, top with chocolate glaze, decorate with whipped cream and caramel shards and cookie pieces.

I shared this cake at a family gathering and everybody loved it and asked for more. Hope you will give this Chocolate Spartak Cake a try and enjoy it as much as we did.

How to prepare the chocolate honey cake layer

Preheat the oven to 350°F (180°C). In a medium bowl, sift the flour with cocoa powder and set aside until ready to use.

In a medium saucepan, add sugar, butter, and honey, and place over medium-low heat. Bring to a simmer and continue to cook for 4-5 minutes more until fragrant and slightly darkened. Whisk in baking soda (it will bubble and lighten in color), then remove from heat. Set aside for 4-5 minutes while you beat the eggs. Add salt and vanilla extract to the warm mixture. While whisking continuously, pour beaten eggs little by little until fully incorporated.

Gradually incorporate the sifted flour mixture and transfer the dough to a lightly floured surface. Divide the dough into 8 equal pieces. On a parchment paper, roll each piece to a 1-2 mm thickness. Using a cake ring, cut into 8-inch (20 cm) discs. Reserve the remaining cuts for later baking. Prick each disc with a fork and bake for about 7 minutes until cooked through. Transfer to a cooling rack to cool completely. As the discs cool, they harden. Reroll the reserved cuts and bake for 7 minutes. Cool completely and keep for decoration.

How to prepare the sour cream frosting

In a large bowl, mix sour cream with powdered sugar, cocoa powder, vanilla, and honey. In another bowl, whip the cream until stiff peaks form. Gradually fold the whipped cream into the sour cream mixture.

How to assemble Spartak Cake

Add a bit of frosting to the serving platter. Place a chocolate honey cake layer on top. Add some pieces of parchment paper under the first layer to keep the platter clean during assembly. Spread frosting over the layer and top with another cake layer. Repeat this process until all 8 cake layers are used. Cover the sides and top of the cake with sour cream frosting, smoothing the top and edges using a spatula. Refrigerate the cake overnight to allow the layers to soften.

In the bowl of a food processor, place some of the reserved cookie layer made from cuts and process into crumbs. Use the crumbs to decorate the bottom side of the cake.

How to prepare the chocolate glaze

Place chocolate and cream in a heatproof bowl and set over a pan of simmering water. Melt over low heat. Use a spoon to make drips around the edges. If the ganache hardens too much, heat it slightly over bain-marie to reach a pouring consistency. When all the drips are made, fill the top with ganache and spread evenly using an offset spatula. Refrigerate the cake for at least 30 minutes before decorating.

How to prepare the caramel decoration

Place water and sugar into a small saucepan and cook over medium heat until the sugar dissolves and turns a dark caramel color. Use a spoon to drizzle over parchment paper, creating round caramel decorations. Let set completely before removing from the parchment paper.

Decorate the top with whipped cream using a 1M piping tip. Cut the remaining cookie layer into small triangles to decorate the top of the cake. Add the caramel decorations.

Hope you will try this Chocolate Spartak Cake and enjoy.  If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

For more layer cake ideas check our full collection of Layer Cake Recipes.

YOU MAY ALSO LIKE:
Medovik – Honey Cake
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Chocolate Medovik - Chocolate Honey Cake

Chocolate Medovik - the cake consists of eight honey cocoa layers filled with a cocoa cream filling and topped with chocolate glaze. The layers get softened by the filling and they simply melt in your mouth.

Course Dessert

Cuisine Russian

Keyword chocolate cake, chocolate dessert, chocolate honey cake, chocolate Medovik, Russian chocolate honey cake, Russian honey cake, Spartak cake

Prep Time 45 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 14 servings

Calories 537kcal

Ingredients

Cocoa Honey Cake Layers

• 3 ¾ cups (470g) all purpose flour
• 1/2 cup (60g) cocoa powder
• 1/2 cup (113g) butter
• 1/3 cup (120g) honey
• 2/3 cup (135g) sugar
• 1 tsp (6g) baking soda
• 1/2 tsp (3g) salt
• 1 tsp (5g) vanilla extract
• 3 eggs

Sour Cream Frosting

• 2 cups (500g) sour cream 25% fat
• 2/3 cup (80g) powdered sugar
• 2 tbsp (16g) cocoa powder
• 2 tbsp (40g) honey
• 1 tsp (5g) vanilla extract
• 2 cups (500g) whipping cream 35% fat

Chocolate Glaze

• 3.5 oz (100g) semisweet chocolate
• 4 oz (120g) whipping cream

Caramel shards

• 1/2 cup (100g) sugar
• 1 tbsp (15ml) water

For decorating

• leftover cuts turned into crumbs and cookie triangles
• whipped cream

Instructions

Prepare the honey cake layers.

• Preheat the oven to 350F (180C).
• In a medium bowl, sift the flour with cocoa powder and set aside until ready to use.
• In a medium saucepan add sugar, butter and honey and place over medium-low heat. Bring to a simmer and continue to cook for 4-5 minutes more until fragrant and darkens slightly.
• Whisk in baking soda (it will bubble and get lighter in color) and then remove from heat.
• Set aside for 4-5 minutes while you beat the eggs.
• Add salt and vanilla extract to the warm mixture.
• While whisking continuously pour beaten eggs little by little until all are incorporated.
• Gradually incorporate sifted flour mixture and transfer the dough to a lightly floured surface.
• Divide dough into 8 equal pieces.
• On a parchment paper roll each piece 1-2 mm thickness. Using a cake ring cut into 8 inch (20cm) discs.
• Reserve the remaining cuts for later baking. 
• Prick each disc with a fork and bake for about 7 minutes until cooked through.
• Transfer to a cooling rack to cool completely. As the discs cool they harden.
• Reroll the reserved cuts and cook for 7 minutes. Cool completely and keep it for decoration.

Prepare sour cream frosting.

• In a large bowl mix sour cream with powdered sugar, cocoa powder, vanilla and honey.
• In another bowl whip the cream until stiff peaks form.
• Gradually fold the whipped cream into the sour cream mixture.

Assemble the cake.

• Add a bit of frosting on the serving platter. Place a chocolate honey cake layer on top. Add some pieces of parchment paper under the first layer to keep the platter clean as assembling.
• Spread frosting over it and top with another layer of cake. Repeat this process until all 8 layer cakes are used.
• Cover the sides and top of the cake with sour cream frosting, smooth the top and edges using a spatula.
• Refrigerate the cake overnight to let the layers soften.
• In the bowl of a food processor, place some of the reserved cookie layer made from cuts, and process to turn into crumbs.
• Use the crumbs to decorate the bottom side of the cake.

Prepare the chocolate glaze.

• Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
• Use a spoon and start making drips around the edges. If the ganache hardens too much, heat it a bit over bain-marie to get to a pouring consistency. When you finish all the drips on the edges, fill the top with ganache and spread it evenly using the offset spatula. Refrigerate for at least 30 minutes before decorating.

How to make caramel decoration, optional

• Place water and sugar into a small saucepan and cook over medium heat until sugar dissolves and gets a caramel dark color.
• Use a spoon and drizzle over a parchment paper to create some round caramel decorations.
• Let set completely before removing from the parchment paper.
• You can decorate the top with some whipped cream using a 1M piping tip. Cut the remaining cookie layer into small triangles to decorate the top of the cake. Add the caramel decorations. Enjoy!

Video

Nutrition

Serving: 1 serving out of 14 | Calories: 537kcal | Carbohydrates: 60.8g | Protein: 8.1g | Fat: 31.4g | Saturated Fat: 19.1g | Cholesterol: 116mg | Sugar: 29g

The post Chocolate Medovik – Chocolate Honey Cake – Chocolate Spartak Cake appeared first on Home Cooking Adventure.

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Refined Sugar-Free Breakfast Muffins
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Easy Refined Sugar Free Chocolate Cake

For whenever you are craving a chocolate dessert but you want to stay away from refined sugar, here is a great recipe for you. Refined Sugar Free Chocolate Cake, consisting of a chocolate moist cake sweetened with honey and topped with a cream cheese cocoa honey frosting. The cake is simply delightful and you don’t need special skills to create this irresistible cake.

Course Dessert

Cuisine American

Keyword chocolate cake, easy chocolate cake, easy honey chocolate cake, honey chocolate cake, refined sugar free chocolate cake

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Calories 410kcal

Ingredients

Chocolate Honey Cake

• 1/2 cup (110g) unsalted butter , softened
• 1/2 cup + 1 ½ tbsp  (150g) honey
• 3 eggs
• 1 tsp (5g) vanilla extract
• 2/3 cup (160g) buttermilk
• 1/2 cup (60g) unsweetened cocoa powder
• 1 tsp (2g) instant coffee powder
• 1/2 tsp (3g) salt
• 1 tsp (4g) baking powder
• 1/2 tsp (3g) baking soda
• 1 ¾ cup (220g) all-purpose flour

Cream Cheese Frosting

• 14 oz (400g) cream cheese
• 3 tbsp (24g) cocoa powder
• 1 tsp (5g) vanilla extract
• 3 tbsp (60g) honey

Instructions

• Preheat the oven to 325°F (160°C). Grease a 8 inch (20cm) pan and line with parchment paper.

Prepare the chocolate honey cake.

• In a medium bowl whisk the flour, with cocoa powder, salt, baking powder, instant coffee powder and baking soda.
• In a large bowl add butter with honey and mix until creamy. Add eggs one at a time and mix to incorporate. Add buttermilk and vanilla extract and mix to combine.
• With the mixer on low incorporate the flour mixture into the butter mixture. Don’t overmix.
• Pour the batter into the prepared pan.
• Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.
• Let cool completely.

Prepare the cream cheese honey frosting.

• In a large bowl mix cream cheese with honey, cocoa powder and vanilla extract.
• Cut the top of the cake to create a flat surface. Invert onto a serving platter.
• Spoon the cream cheese frosting on top of the cake. Enjoy!

Video

Nutrition

Serving: 1 serving out of 10 | Calories: 410kcal | Carbohydrates: 40.9g | Protein: 9.3g | Fat: 25.7g | Saturated Fat: 15.7g | Cholesterol: 117mg | Sugar: 18.6g

The post Easy Refined Sugar-Free Chocolate Cake appeared first on Home Cooking Adventure.

The recipe is very easy and very quick to prepare, using just one large bowl as ingredients are added one at a time. To make these muffins, you’ll need a few simple ingredients.  You will need all-purpose flour, baking powder, salt, eggs, buttermilk, honey, mashed bananas, oats, vegetable or coconut oil.

You can make variations to these breakfast muffins, add different fruits or replace fruits with some bittersweet chocolate or nuts. These muffins are sure to satisfy your sweet tooth without the use of refined sugar.

These Refined Sugar Free Breakfast Muffins with bananas and honey are a healthy and tasty way to start your day. Enjoy them warm from the oven, or wrap them up and take them with you for a quick and convenient breakfast on the go.

Hope you will try these out and let me know how these muffins turned out for you. Tag me on Instagram if you do and enjoy!

RELATED POSTS:
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Breakfast Muffins - Refined Sugar Free Muffins

I have tried to come up with a refined sugar free muffins recipe and I am really pleased with how these breakfast muffins turned out. The muffins are soft and fluffy, sweetened with banana and honey, and packed with berries and oats.

Course Breakfast, Snack

Cuisine American

Keyword back to school snacks, berry muffins, breakfast muffins, easy muffins, honey muffins, refined sugar free muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 191kcal

Ingredients

• 1 medium banana (110g)
• 2 eggs
• 2 tbsp (45g) honey
• 1 tsp (5g) vanilla extract
• 1/2 cup (110g) coconut or vegetable oil
• 1/2 cup (120g) buttermilk
• lemon zest from a lemon , optional
• 1 ⅔ cup (200g) all-purpose flour
• 1/4 tsp (1g) salt
• 2 tsp (8g) baking powder
• 1/4 cup (20g) rolled oats
• 7 oz (200g) fresh or frozen mixed berries (blueberries and raspberries)

For topping

• rolled oats

Instructions

• Preheat the oven to 375F (190C). Line a 12 cavity muffin pan with paper liners.
• In a large bowl add banana and puree with a fork.
• Add eggs, honey, lemon zest if used and vanilla extract and mix to combine. Incorporate oil and buttermilk and mix to combine.
• Sift  flour with baking powder and salt.  Add rolled oats and incorporate into egg mixture. Don’t overmix.
• Fold the mixed berries (I used raspberries and blueberries) into the batter. (if using frozen berries, don’t thaw and toss them first with 1 tbsp of flour).
• Divide the batter equally into muffin cups.
• Sprinkle rolled oats on top of each muffin.
• Bake for about 20-25 minutes until lightly golden and a toothpick inserted into the center comes out clean.
• Cool muffins on a wire rack. Enjoy!

Video

Nutrition

Serving: 1g | Calories: 191kcal | Carbohydrates: 22g | Protein: 3.4g | Fat: 10.4g | Saturated Fat: 8.3g | Cholesterol: 28mg | Sugar: 6.1g

The post Breakfast Muffins – Refined Sugar Free Muffins appeared first on Home Cooking Adventure.

There are many variations of the cake, with various fillings, some using sour cream, some using sweetened condensed milk or dulce de leche or pastry cream. The one I share with you is a sour cream filling as it seems more appropriate for that period. I must say I was quite impressed with its consistency and flavor.

How to make Medovik – Russian Honey Cake

The Medovik – Honey Cake might take a bit more time to prepare than other cakes, but worth all the effort.

First, prepare the honey cookie layers. Each honey layer needs to be rolled very thin before baking. These honey cake layers harden while cooling.

Prepare the sour cream frosting by mixing sour cream with powdered sugar, vanilla, and honey. Gradually fold the whipped cream into the sour cream mixture.

Assemble the cake by filling the honey cookie layers with sour cream frosting. Cover the sides and top of the cake with sour cream frosting, and smooth the top and edges using a spatula. Refrigerate the cake overnight to let the layers soften.

The flavor of these honey cake layers is worth all the effort. I really hope you can find time to prepare this delicious Medovik – Russian Honey Cake for your loved ones. If you do, don’t forget to tag me on Instagram, as I would love to see how it turns out for you. Enjoy!

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Medovik - Russian Honey Cake

Medovik cake, also known as Russian Honey Cake, is a popular dessert that consists of layers of soft, honey cookie-like layers and creamy frosting. The cake is made with sour cream frosting and is a beloved treat in many countries, especially in Eastern Europe and Russia.

Course Dessert

Cuisine Russian

Keyword honey cake, honey dessert, medovik, Russian honey cake, sour cream frosting, Thanksgiving

Prep Time 45 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 14 servings

Calories 572kcal

Ingredients

Honey Cake Layers

• 4 ¼ cups (550g) all purpose flour , sifted
• 1/2 cup (113g) butter
• 1/3 cup (120g) honey
• 2/3 cup (135g) sugar
• 1 tsp (6g) baking soda
• 1/2 tsp (3g) salt
• 1 tsp (5g) vanilla extract
• 3 eggs

Sour Cream Frosting

• 2 cups (500g) sour cream , 25% fat
• 2/3 cup (80g) powdered sugar
• 2 tbsp (40g) honey
• 1 tsp (5g) vanilla extract
• 2 cups (500g) , whipping cream 35% fat

For decorating

• leftover cuts , turned into crumbs
• whipped cream

Instructions

• Prepare honey cake layers. Preheat the oven to 350F (180C).
• In a medium saucepan add sugar, butter and honey and place over medium-low heat. Bring to a simmer and continue to cook for 4-5 minutes more, until fragrant and darkens slightly.
• Whisk in baking soda (it will bubble and get lighter in color) and then remove from heat.
• Set aside for 4-5 minutes while you beat the eggs.
• Add salt and vanilla extract to the warm mixture.
• While whisking continuously pour beaten eggs little by little until all eggs are incorporated.
• Gradually incorporate sifted flour and transfer the dough to a lightly floured surface.
• Divide dough into 8 equal pieces.
• On a parchment paper roll each piece 1-2 mm thickness. Using a cake ring cut into 8 inch (20cm) discs.
• Transfer the remaining cuts to a parchment paper and reserve for later baking.
• Prick each disc with a fork and bake for about 7 minutes until golden brown.
• Transfer to a cooling rack to cool completely. As the discs cool they harden.
• Bake the reserved cuts for about 5-6 minutes until golden. Cool completely.
• Prepare sour cream frosting.
• In a large bowl mix sour cream with powdered sugar, vanilla and honey.
• In another bowl whip the cream until stiff peaks form.
• Gradually fold the whipped cream into the sour cream mixture.
• Assembly. Add a bit of frosting on the serving platter. Place a honey cake layer on top. Add some pieces of parchment paper under the first layer to keep the platter clean as assembling.
• Spread frosting over it and top with another layer of cake. Repeat this process until all 7 or 8 layer cakes are used. (I used only 7 layers to reserve the last one for decorating the cake, this is optional).
• Cover the sides and top of the cake with sour cream frosting, smooth the top and edges using a spatula.
• Refrigerate the cake overnight to let the layers soften.
• Place the remaining baked cuts in the bowl of a food processor and process to turn into crumbs.
• Use the crumbs to decorate the sides of the cake.
• Optionally you can decorate the top with some whipped cream using 1M piping tip. Cut the remaining layer cake into small triangles to decorate the top of the cake. Enjoy!

Video

Nutrition

Serving: 1g | Calories: 572kcal | Carbohydrates: 67g | Protein: 8.5g | Fat: 30.8g | Saturated Fat: 18.8g | Cholesterol: 126mg | Sugar: 29.2g

The post Medovik – Russian Honey Cake appeared first on Home Cooking Adventure.

These delightful carrots are one of the easiest side dish recipe you can prepare but always a crowd pleasure. Sprinkle fresh herbs, seeds or toasted nuts and you will get an impressive dish that everybody will enjoy.

They are best served immediately, while still hot.  With their vibrant color and irresistible taste, these Honey Roasted Carrots are sure to become a favorite at your table.

How to make Honey Roasted Carrots

Begin by preheating the oven to 425F (220C) and lining a baking sheet with parchment paper. To prepare the carrots, start by cutting them in half lengthwise and then vertically into long, similar pieces. Transfer the carrots to a large bowl and add salt, pepper, cumin, olive oil, and honey. Toss the ingredients together until the carrots are evenly coated.

Next, spread the seasoned carrots in a single layer on the prepared baking sheet and place them in the oven. Allow them to roast for approximately 25-30 minutes, or until they become tender and slightly caramelized.

Once the roasting is complete, garnish the carrots with a sprinkle of chopped fresh herbs, sesame and flax seeds, or toasted nuts for added texture and flavor. Serve the roasted carrots while still warm, and savor the delightful combination of tastes and aromas.

So why wait for a special occasion to enjoy these delightful Honey Roasted Carrots? Treat yourself and your loved ones to this simple yet elegant dish that bursts with flavor and nourishment. Whether you’re serving a festive feast or a casual weeknight dinner, these carrots are sure to be a hit.

Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!

For other delicious side dishes check our full collection for Side Dish Recipes.

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Honey Roasted Carrots

Honey Roasted Carrots are a delicious and healthy side dish perfect for holiday dinner tables. Carrots are cut in similar long pieces, tossed with spices and honey and roasted until tender.

Course Side Dish

Cuisine American

Keyword honey roasted carrots, roasted carrots, Thanksgiving carrots, Thanksgiving side dish

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 123kcal

Ingredients

• 2 pounds (900g) carrots
• Salt and freshly ground black pepper
• 2 tbsp (30ml) olive oil
• 1/2 tsp (1g) cumin
• 2 tbsp (40g) honey
• Fresh herbs like parsley, thyme - chopped
• Sesame and flax seeds or toasted nuts

Instructions

• Preheat the oven to 425F (220C). Line a baking sheet with parchment paper.
• Cut the carrots in half lengthwise. Then cut them vertically into halves in long similar pieces.
• Place the carrots into a large bowl. Add salt, pepper, cumin, olive oil and honey and toss to coat.
• Spread the carrots  into a single layer into the prepared baking sheet and roast for about 25-30 minutes until tender.
• Sprinkle chopped fresh herbs, sesame and flax seeds or toasted nuts. Serve while still warm. Enjoy!

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Nutrition

Serving: 1serving out of 6 | Calories: 123kcal | Carbohydrates: 20.5g | Protein: 1.3g | Fat: 4.7g | Saturated Fat: 0.7g | Sugar: 12.9g

The post Honey Roasted Carrots appeared first on Home Cooking Adventure.

This smoothie is incredible, beyond my expectations. It is true when everybody says that it tastes like a cake just in a healthier way. Pumpkin and apples make such a good combination turning this pumpkin-apple smoothie into a perfect fall treat. You can start your day with this pumpkin apple smoothie or have it as a snack later in the day.

My daughters would never eat roasted pumpkin by itself, if I hide it in various recipes like my chocolate pumpkin cheesecake, pumpkin muffins, pumpkin roll, pumpkin Dutch baby pancake and now in smoothies, they like it very much. I even filled some popsicle molds with some of this smoothie, put them in the freezer, and turned them into an incredible treat they enjoyed later.

This recipe for Pumpkin Apple Smoothie is adapted after Kristine’s Kitchen with slightly fewer changes. Added some more pumpkin and a whole banana, some honey, and a bit of vanilla along with all the pumpkin pie spice. Give it a try, it is a must for this time of the year.

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Pumpkin Apple Smoothie

Pumpkin Apple Smoothie- this smoothie is really incredible, pumpkin and apples are making such a good combination turning it into a perfect fall treat.

Course Breakfast, Drinks

Cuisine American

Keyword breakfast smoothie, healthy pumpkin smoothie, pumpkin apple smoothie, pumpkin breakfast smoothie, pumpkin drink, pumpkin smoothie

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 servings

Calories 197kcal

Ingredients

• 1/4 cup (25g) rolled oats
• 1/2 cup (120g) pumpkin puree
• 1 medium apple
• 1 banana , cut into pieces and frozen
• 1 tbsp (20g) honey
• 3/4 cup (175g) yogurt
• 1/2 cup (120g) milk
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• Dash of ground cloves
• 1 tsp (5g) vanilla extract
• 6 ice cubes

Instructions

• Place oats in the bowl of the blender and blend for about 30 seconds until finely chopped.
  
• Add the rest of the ingredients and blend until smooth.
  
  
  
• Pour into individual glasses and sprinkle the tops with some cinnamon. Serve immediately.

Video

Nutrition

Serving: 1g | Calories: 197kcal | Carbohydrates: 37.9g | Protein: 6.6g | Fat: 2.2g | Saturated Fat: 1.3g | Cholesterol: 7mg | Sugar: 24.5g

The post Pumpkin Apple Smoothie appeared first on Home Cooking Adventure.

Preparing sticky chicken drumsticks couldn’t be simpler. Just whip up a flavorful marinade using honey, ginger, soy sauce, a dash of chili paste, and balsamic vinegar, then coat the chicken and bake until tender. I personally used my homemade chili jam for the chili paste, and it worked wonders in this recipe.

To achieve that irresistible caramelized, sticky surface, it’s crucial to baste the chicken frequently with the marinade while it bakes.

While I opted for drumsticks this time, this recipe works equally well with chicken wings or thighs.

How to make sticky chicken drumsticks

Start by preheating your oven to 400°F (200°C). Score the chicken drumsticks to allow the marinade to infuse perfectly.

In a small bowl, prepare a flavorful blend of honey, ginger, soy sauce, chili paste, and vinegar. Coat the drumsticks generously with this marinade. For optimal taste, marinate the chicken for at least 30 minutes in a plastic bag.

Once ready, transfer the drumsticks to a greased baking dish and let them bake to perfection. As they cook, baste them with the reserved marinade every 10 minutes to achieve that irresistible sticky caramelization. After a total baking time of around 40 to 45 minutes, enjoy the golden-brown hue and fragrant aroma that fills your kitchen. Sprinkle chopped spring onions or chives on top for a fresh burst of flavor.

Serve these delectable drumsticks alongside a vibrant salad for a meal that everybody will love.

Hope you will try them out. Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!

For more chicken dishes check our full collection of Chicken Recipes.

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Sticky Chicken Drumsticks

Baked sticky chicken drumsticks are very easy to prepare, just make a simple flavorful marinade with honey, ginger, soy sauce, and chili paste and bake. Amazing.

Course Main Course

Cuisine American

Keyword baked chicken, chicken marinade, chicken recipes, honey chicken, sticky chicken, sticky chicken drumsticks

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 110kcal

Ingredients

• 4 chicken drumsticks

For the marinade

• 1 tbsp honey
• 1 inch fresh root ginger , grated
• 1 tbsp light soy sauce
• 1 tbsp chili paste
• 1 tsp balsamic vinegar
• oil for greasing the pan

Instructions

• Preheat the oven to 400 F (200 C).
• Score the surface of the drumsticks with a sharp knife in 3 or 4 places, to help the flavor penetrate, and set aside.
  
• In a small bowl mix together  honey, ginger, soy sauce, chili paste and vinegar.
  
• Coat the drumsticks with the marinade and place on a greased baking dish. If you are not in a hurry you may want to put the drumsticks with the marinade in a plastic bag for at least 30 minutes to let the flavors combine better.
  
• Place the drumsticks in the preheated oven, and after 30 minutes of baking start basting the drumsticks with reserved marinade, for few times while baking,  until sticky, caramelized and nicely browned, for another 10 or 15 minutes more.
• Remove, sprinkle chopped spring onion or chives on top and serve alongside a fresh salad.

Nutrition

Serving: 1 serving out of 4 | Calories: 110kcal | Carbohydrates: 6.5g | Protein: 13.2g | Fat: 3.3g | Saturated Fat: 0.7g | Cholesterol: 42mg | Sugar: 5.4g

The post Sticky Chicken Drumsticks appeared first on Home Cooking Adventure.

In making this Basil Fruit Salad, I’ve opted for seasonal fruits such as nectarines, apricots, and cherries. However, basil complements virtually any fruit selection. Simply pick your favorites and replace traditional sugar-based syrups with a drizzle of honey and a touch of fresh basil. This combination isn’t limited to mixed fruits either; it pairs beautifully with single fruits like strawberries as well. Not only is it a healthy choice, but it also delivers a divine flavor experience.

I fell in love with this combination and I think it will be my go-to method for preparing fruit salads from now on. It’s effortless and incredibly delicious.

How to make basil fruit salad

Begin by slicing the banana, apricot, and nectarine into very thin slices. Arrange them on a serving platter, then add cherries and red berries on top. Drizzle honey over the salad and sprinkle with basil for added flavor.

You can serve the fruit salad immediately for a refreshing treat, or refrigerate it to chill until ready to serve. Just remember not to refrigerate for more than a couple of hours to ensure the fruit stays fresh and flavorful.

Hope you will try this refreshing basil fruit salad.  If you do, make sure to share the photos with me on Instagram. Enjoy!

For more fruity treats check our full collection of Fruit Desserts.

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Basil Fruit Salad

Have you ever tried salad fruits with honey and a bit of basil on top? Basil's addition turns a simple fruit salad into a unique and revitalizing dessert experience. This seasonal Basil Fruit Salad is healthy and simply divine.

Course Dessert, Salad, Snack

Cuisine American

Keyword basil, basil fruit salad, fruit, fruit salad, healthy, honey, recipe, salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 159kcal

Ingredients

• 1 nectarine
• 1 apricot
• 1 banana
• 3 fresh basil leaves , sliced very thin
• 1/4 cup cherries , pitted
• 1 tbsp honey
• 1 tbsp red berries

Instructions

• Slice very thin the banana, apricot and nectarine.
• Place on serving platter, add cherries and red berries on top. Drizzle honey over the salad and add basil.
• Serve immediately or refrigerate to chill until ready to serve, no more than a couple of hours.

Nutrition

Serving: 1 serving out of 2 | Calories: 159kcal | Carbohydrates: 39.9g | Protein: 1.7g | Fat: 0.3g | Sugar: 22.9g

The post Basil Fruit Salad appeared first on Home Cooking Adventure.