This is the first time I've attempted a mini high tea so that I can make use of my newly bought 2 tier display tray from Ikea...hahaha...pretty isn't it? Back to the snacks and dessert I've prepared, the common ingredient for each item is the Huiji honey I've incorporated! Huiji honey is made from natural raw honey and infused with jasmine flower scents. My whole kitchen is bursting with lovely sweet honey fragrant while baking in process!
Light and refreshing Honey Lemon Konnyaku to enjoy in this hot weather!
Ingredient
- 10gm konnyaku powder
- 200gm fine sugar
- 850ml water
- 50gm honey
- 50gm fresh lemon juice
Method
- Combine konnyaku powder and sugar together till well incorporated. Bring water to boil. Gradually add in konnyaku mixture into boiling water, stirring at the same time. Cook the mixture for 5 mins.
- Turn off heat. Add in honey and lemon juice. Stir well till honey is dissolved.
- Pour the mixture into jelly mould to set. Serve chill.
Nobody can resist this Honey Mustard Mini Sausage Roll! Its so simple to prepare with ready rolled puff pastry sheet, some good quality sausages, dijon mustard and of course Huiji Honey!
Ingredient (12 mini rolls)
- 1 sheet frozen puff pastry
- 1 tbsp honey
- 1 tbsp dijon mustard
- 4 good quality pork sausages
- 1 egg, lightly beaten
Method
- Cut the puff pastry into 4 equal squares. Whisk honey and dijon mustard together. Brush the mixture over the puff pastry, leaving a 1 cm gap at one edge.
- Place a sausage on each pastry square. Roll up the pastry encasing the sausage, seal the edge with egg wash. You will get 4 sausage roll. Slice each roll into 3 small portions.
- Place the cut portions, seam sides down on a lined baking sheet. Make two scores on each small roll. Brush egg wash. Sprinkle some black pepper over.
- Bake in preheated oven at 220 deg cel for 25 mins until crisp and golden brown.
Buttery and melty tart base with sweet nutty filling! Yummylicous!
Ingredient (11 small tarts)
Sweet Pastry Crust
- 75gm unsalted butter
- 35gm icing sugar
- pinch of salt
- 1 tsp vanilla extract
- 25gm beaten egg
- 25gm ground almonds
- 125gm plain flour
Fillings
- 10gm unsalted butter
- 1 tbsp fine sugar
- 4 tbsp honey
- 1 sprig thyme leaves
- 1 egg, lightly beaten
- 1 tsp vanilla extract
- 100gm pine nuts
Method
- Prepare the tart base : Cream butter, icing sugar and salt till creamy. Beat in egg and vanilla. Add in ground almond and plain flour and beat till mixture just incorporated. Use a spatula to fold the mixture together to form a soft dough. Gather the dough into a ball and place in a ziplog bag. Flatten the dough into a round disc. Chill in fridge for 30 mins.
- Roll out the dough to about 0.5cm thick. Cut out the dough using a round cutter. Press the dough into tart tins, prick the base with fork. Blind bake at 180 deg cel for 12 mins. Set aside to cool down.
- Meanwhile prepare the fillings. Combine butter, sugar, honey and thyme leave in a small saucepan. Simmer over low heat till butter and sugar is well dissolved. Set aside to cool down before adding in egg and vanilla. Stir in pine nuts.
- Scoop the pine nut mixture evenly over the tart base. Return to oven and bake at 180 deg cel for 15 mins until the filling is set and golden brown.
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