Honey is so much more than a sweetner. This recepie is a great way to use honey in your Eid celebrations this year.
Eid-al-Fitr (Eid al-Fitr, Eid ul-Fitr, Id-Ul-Fitr, Eid) is the first day of the Islamic month of Shawwal. It marks the end of Ramadan, which is a month of fasting and prayer. Many Muslims attend communal prayers, listen to a khutba(sermon) and give zakat al-fitr (charity in the form of food) during Eid al-Fitr.
We found this great Moroccan inspired recipe that you can try with your family this Eid.
Make a soft dough from the flour, egg, .salt, vanilla extract, baking powder, cinnamon & nutmeg. (you can mix all the wet ingredient together with the pint of warm water before adding a little at a time into the dry ingredients.
knead the dough from any air bubbles and then smother in oil and leave to stand for a few mins
Shape the dough into small balls and place in a greased tray. When you have finished making your balls cover with clingfilm or a plastic bag and leave for a further 20-30 mins
Place a dough ball on a greased smooth and flat surface and smooth out into a thin circle, the pastry should be thin enough to see through onto the surface you are working on.
Then fold the top of the circle onto the middle of the circle, then pick up the bottom bit of the circle and overlap it onto the top of the first fold making a very long rectangle.
Then repeat the above process this the other 2 sides, folding it neatly into a square shape.
Empty 1 jar of pure honey into a saucepan and add the vanilla essence and yellow colouring, then put over a medium heat to boiling point and then turn off. When you stir the mixture it should be very thin.
Deep fry your rghaif squares in preheated hot oil before until very light brown in colour before dipping into the heated honey mixture.
Make sure the honey gets to cover the entire square, side and corner then place in a drainer or a suitable container.
When you have repeated this process and completed your batch of honey rghaif, sprinkle with your desired nuts or in this case roasted sesame seeds and place in a presentable dish
International Mother Earth Day is celebrated on the 22nd of April each year to remind each of us that the Earth and its ecosystems provide us with life and sustenance. Because of our love for bees, this year’s theme, protecting our species is very important to us.
Many times we see the #savethebees and while this is important the #savethepollinators is even more so. As beekeepers we here the stories about the loss of bees due to farmers spaying insecticides on their crops (remember, bees are insects too). But one must imagine if this is happening to the bees what about or other pollinators? our native stingless bees, our butterflies etc.
We suppose the bigger question to this may be, “How does this affect our health?” A good start would be getting to know your farmers. Ask questions, and don’t be afraid to buy fruit and vegetables that aren’t perfect. Avoid using chemicals that have fipronil or glyphosate listed as their active ingredient. These can be very harmful to bees. And if you can, grow more of your own food.
Interested in trying something new this Easter? How about honey balls. This desert is and easy one to make and sure to be a crowd pleaser.
Struffoli (English translation honey balls) is an Italian desert traditionally served during Easter. The name struffoli, a traditional festive dessert formed by several small balls of dough, is believed to come from the Greek word stróngylos, meaning ’round in shape’. While Italian honey balls are sometimes made quite simply, without extra flavorings, you can add citrus (lemon, lime or orange) zest to give an additional flavour.
In a bowl, whisk together the eggs, butter, and the 1 teaspoon sugar until foamy. Sift the our with the baking power and stir into the egg mixture. With your hands, work the mixture into a soft dough. Divide the dough into 4 pieces, On a floured surface, roll each piece into a rope about the width of your index finger and 12 inches long.
Cut the ropes into 1-inch pieces. Toss the pieces with enough our to dust them lightly, and shake off the excess our. In a deep fryer, heat the oil to 375°F. Fry the struffoli a few handfuls at a time, until puffed up and golden brown. Transfer with a slotted spoon to brown paper to drain.
In a large saucepan, combine the honey and the 1/2 cup sugar and heat over low heat, stirring, until the sugar has dissolved; keep warm over low heat. Add the fried balls a few at a time, and turn them with a wooden spoon to coat on all sides.
Transfer the balls to a large plate and mound them into a pyramid or doughnut, shaping it with wet hands. Sprinkle with the colored sprinkles and let stand for 1 to 2 hours. Then just break of pieces with your hands to eat.
Honey is a seasonal product. While consumers enjoy honey year round beekeepers within Trinidad and Tobago typically experience their main flow between January and June a.k.a. the dry season. Yet, up until the beginning of March, this year, it was still raining. Two months down and four more to go.
For the season so far, many beekeepers are scratching their heads in confusion, describing this as something they have never seen before. “How can we have so much rain well into the dry season?” Well … this is climate change. And it is very real.
The flowering of the pink poui is usually a signal to beekeepers that the season is coming. We look to the hills in anticipation of the bright yellow clusters of the yellow poui to follow. The nectar produced by these trees provides nourishment for vital animals of the Caribbean ecosystem, such as bees and hummingbirds. The yellow poui can flower any time during the dry season as long as they lose their leaves. After three days, the flowers drop off and the trees start growing leaves. When the rain comes back consistently, between July and December, new leaves will grow again.
For those that are in T&T, when you go about your day if you spot the bold yellow of a poui tree you can be sure there is a beekeeper smiling somewhere. For us, that’s our sure sign to say, “Yes, welcome to the honey flow.”
Organic farming is one of those things many farmers look at as a thing of the past. Many think the world has moved on and the use of pesticides and synthetic fertilizers are now the only way, but still we have a small group, dedicated to the use of natural/ organically certified products fighting for recognition of organic standards locally.
Thanks for joining me! Since starting the business that is Tropical Hives I will say that I have grown with it. As a first generation agricultural practitioner the journey has been one of highs and lows. I have an even greater respect for farmers. Their efforts help provide food for our families.
This year, one of our primary goals is to form a deeper relationship with our farmers. Together we can accomplish amazing thing.
2018 marks the start of us documenting our journey authentically and learning from mistakes along the way. Every step forward is a step in the right direction.
Good company in a journey makes the way seem shorter. — Izaak Walton
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