SIDR Tree Leaf Tea with Cinnamon and Foamed Milk Cream

SIDR Tree Leaves

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.

Honey Lavender Fluffy Madeleines

All-Purpose Flour

Butter

Baking Powder

Sugar

Ground Lavender

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In a small saucepan, gently heat the melted butter with the dried lavender over low heat. Allow it to infuse for 10 minutes, then strain the lavender out of the butter. Let it cool to room temperature.

Preheat the oven to 375°F (190°C). Grease and flour madeleine molds. In a bowl, sift together the all-purpose flour, baking powder, and a pinch of salt. Set aside.

In a separate bowl, whisk together the eggs, granulated sugar, and raw and unfiltered SIDR honey until light and fluffy.

Gradually fold the sifted dry ingredients into the egg mixture until just combined. Gently fold in the lavender-infused butter until smooth and well incorporated.

Spoon the batter into the prepared madeleine molds, filling each mold about 2/3 full. Bake for 8-10 minutes or until the madeleines are golden brown and spring back when lightly touched.

Remove from the oven and let the madeleines cool in the molds for a few minutes before transferring them to a wire rack to cool completely. 

Balsamic Honey Glazed Caprese Salad

Tomato

Fresh Mozzarella

Fresh Basil

Olive Oil

Balsamic Vinegar

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Arrange the tomato and mozzarella slices alternately on a serving platter. Tuck fresh basil leaves between the tomato and mozzarella slices.

In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, raw and unfiltered SIDR honey, salt, and black pepper to create the glaze. 

Drizzle the balsamic honey glaze generously over the Caprese salad. Let the flavors meld for a few minutes before serving to allow the glaze to infuse the salad.

Serve this balsamic-honey glazed Caprese salad as a refreshing and sophisticated appetizer, capturing the essence of Italian simplicity and the richness of fresh, high-quality ingredients.

Spicy Honey Lime Carnitas Nachos

Veal

Lime Juice

Ground Cumin

Chilli Powder

Salt

Tortilla Chips

Mexican Beans

Cheddar

Jalapeno

Cheddar Sauce

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In a bowl, mix shredded pork with honey, lime juice, ground cumin, chili powder, salt, and black pepper. Toss until the pork is well coated. Set aside.

Preheat the oven to 375°F (190°C). Arrange tortilla chips on a large baking sheet or oven-safe platter. Spread the Mexican-style beans evenly over the chips.

Sprinkle shredded cheddar cheese over the beans. Distribute the Honey-Lime Carnitas over the chips and cheese. Scatter jalapeno slices across the nachos for a spicy kick. Drizzle cheddar sauce generously over the top.

Bake in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly. Remove from the oven and garnish with chopped cilantro. 

Serve the Sweet and Spicy Honey-Lime Carnitas Nachos with lime wedges on the side and an extra drizzle of raw and unfiltered SIDR honey for those who crave a touch of sweetness.

Warm Golden Almond Milk

Almond Milk

Almond Extract

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In a small saucepan, heat the almond milk over low to medium-low heat, stirring occasionally, until it's warmed through but not boiling. You want it to be comfortably warm, not scalding hot.

Once the almond milk is warm, remove it from the heat. Stir in the SIDR honey and almond extract, ensuring they are fully dissolved and well incorporated into the almond milk.

Pour the warm SIDR Honey Almond Milk Smoothie into a heatproof glass or mug. Optionally, garnish the smoothie with a sprinkle of ground cinnamon and a few sliced almonds for added flavor and texture.

Fresh Summer Honeyed Salad

Fresh Tomato

Mozarella

Crouton

Mustard

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In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, SIDR honey, mustard, salt, and freshly ground black pepper. Set aside.

Arrange the sliced tomatoes and whole mozzarella slices on a serving platter, alternating them for an attractive presentation.

Scatter the croutons over the tomatoes and mozzarella. Sprinkle fresh basil leaves over the top of the salad for a burst of flavor and color. Drizzle the SIDR Honey Vinaigrette generously over the salad.

Season the salad with a pinch of salt and a grind of freshly ground black pepper to taste.

Strawberry Coconut SIDR Honey Smoothie

Coconut Milk

Greek Yogurt

Fresh Strawberry

Ice Cube

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Place the fresh or frozen strawberries, coconut milk, Greek yogurt, SIDR honey, ice cubes (if using fresh strawberries), and vanilla extract into a blender.

Blend on high speed until all the ingredients are well combined and the mixture is smooth and creamy. If the smoothie is too thick, you can add a bit more coconut milk to reach your desired consistency.

Taste the smoothie and adjust the sweetness by adding more SIDR honey if needed. Blend again briefly to incorporate the added honey.

Pour the Strawberry Coconut SIDR Honey Smoothie into glasses. Optionally, garnish each smoothie with a sprinkle of unsweetened shredded coconut for a tropical touch.

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SIDR Tree Leaf Tea with Cinnamon and Foamed Milk Cream

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