SIDR Tree Leaf Tea with Cinnamon and Foamed Milk Cream

SIDR Tree Leaf

Water

Milk

SIDR Honey

Ground Cinnamon

Cinnamon Stick

sidr tree leaves tea with cinnamon and foamed milk cream

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Put water in a teapot as much as the capacity of your glass and open the stove for the water to boil. Using a torch, carefully burn the sticks of cinnamon and place one each underneath serving glasses. Let rest while the tea brews.

When you feel the water getting hot, take 3-5 pieces of SIDR Tree Leaves and throw them into the teapot without waiting for it to boil.

The leaves will begin to give their color to the water as the water starts to boil. Continue to boil the water with the leaves for 4-6 minutes.

Fill a small coffee pot with milk as much as the capacity of your glass, add 3-5 SIDR Tree Leaves, and 2 Tsp SIDR honey(if you want) into it.

Remove the leaves from the tea brewed in the teapot and the boiling milk. Whisk the milk using an electronic or manual whisk to make the milk frothy and voluminous.

Mix the brewed tea and milk in your cup according to the density you want to drink.

You can get a more aromatic taste and a delicious view by sprinkling powdered cinnamon on it. 

After all these preparations, you can go to a place where you feel peaceful and enjoy this wonderful winter drink.

SIDR Honey Blini with Red Caviar

All-purpose Flour

Baking Powder

Salt

Butter

Sour Cream

Red Caviar

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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate large bowl, whisk the egg yolks, then add the milk, melted butter, and SIDR honey. Mix until well combined.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, being careful not to deflate them.

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour small amounts of batter (about 2 tablespoons or 30 ml) onto the skillet to form small pancakes.

Cook the blini for about 1-2 minutes on each side, or until golden brown and cooked through. Transfer to a plate and keep warm while cooking the remaining batter.

To serve, place a dollop of sour cream on each blini, then top with a small spoonful of Red Caviar. Garnish with a sprig of fresh dill and a drizzle of SIDR Honey.

Smoked Honeyed Salmon Toast

Sourdough Bread

Smoked Salmon

Avocado

Pepper

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Toast the slices of whole grain or sourdough bread until golden and crispy. 

In a medium skillet, heat the olive oil over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes. For firmer yolks, cook for an additional 1-2 minutes. Season with salt and pepper to taste.

Drizzle each slice of toasted bread with SIDR honey. Carefully place a cooked egg on top of each bread.
Layer the smoked salmon evenly over the egg.

Sprinkle with fresh dill. For added crunch, you can lightly toast the smoked salmon in the skillet before placing it on the toast.

Chocolate Pistachio Honey Donuts

Cocoa Powder

Granulated Sugar

Baking Soda

Buttermilk

Unsalted Butter

Pistachio

White Chocolate

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Preheat your oven to 350°F (175°C). Grease a donut pan with butter or non-stick spray. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.

In another bowl, mix together the buttermilk, SIDR honey, egg, and melted butter until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Gently fold in the chopped pistachios and white chocolate until evenly distributed throughout the batter.

Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full. Bake in the preheated oven for 8-10 minutes, or until a toothpick inserted into the donuts comes out clean.

Remove the donuts from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

While the donuts are cooling, prepare the glaze. In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring until smooth. Stir in the SIDR honey until well combined.

Dip the tops of each cooled donut into the chocolate honey glaze, allowing any excess to drip off. Sprinkle with chopped pistachios for garnish. 

Let the glaze set for a few minutes before serving. Enjoy these indulgent chocolate pistachio honey donuts with a cup of coffee or your favorite hot beverage.

Citrus Bliss Honey Cake

Vanilla Extract

Orange Zest

Orange Juice

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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter, granulated sugar, and SIDR honey until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.

Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk and orange juice. Begin and end with the flour mixture, mixing until just combined.

Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Once cooled, you can optionally drizzle the top of the cake with additional SIDR honey for extra sweetness.

Slice and serve the citrus bliss honey cake, enjoying the wonderful combination of orange zest and fragrant honey flavors.

Silky Coconut Semolina Halva

Semolina

Coconut

Mixed Nuts

Cardamom

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In a heavy-bottomed pan, heat the ghee or unsalted butter over medium heat until melted. Add the semolina to the pan and roast it, stirring continuously, until it turns golden brown and emits a nutty aroma, about 5-7 minutes. Be careful not to burn it.

Once the semolina is roasted, reduce the heat to low and carefully pour in the water while stirring continuously to avoid lumps.

Add the SIDR Honey to the pan and mix well until fully incorporated with the semolina mixture. 

Stir in the shredded coconut, chopped nuts, ground cardamom. Continue to cook, stirring frequently, until the mixture thickens and starts to pull away from the sides of the pan, about 8-10 minutes.

Remove the pan from the heat and let the halva rest for a couple of minutes. Serve the halva warm, garnished with sliced almonds or shredded coconut for an extra crunch and visual appeal.

Honey Garlic Shrimp

Large Shrimp

Garlic

Olive Oil

Soy Sauce

Rice Vinegar

Sesame Oil

Cornstarch

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In a small bowl, whisk together the soy sauce, SIDR Honey, rice vinegar, sesame oil, and cornstarch until well combined. Set aside.

Heat olive oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté for about 1 minute, until fragrant.

Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes on each side, until they turn pink and opaque.

Pour the honey garlic sauce over the shrimp in the skillet. Stir well to coat the shrimp evenly. Continue to cook for another 2-3 minutes, stirring occasionally, until the sauce has thickened and the shrimp are fully cooked.

Once cooked, remove the skillet from heat and transfer the honey garlic shrimp to a serving dish. Garnish with chopped green onions and sesame seeds for added flavor and presentation.

Serve the honey garlic shrimp hot over steamed rice or noodles, and enjoy the delicious combination of sweet honey and savory garlic flavors.

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SIDR Tree Leaf Tea with Cinnamon and Foamed Milk Cream

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sidr honey

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