This means you should use 20% less water or milk than when you use sugar.

 

The sweetening value of 100g honey equals that of 120g sugar.  You should therefore use less, and consume fewer calories as a bonus.

Like good vinegar and oil, many different products can be bought, each with its own characteristics and flavour. 

In some cases this results in waste. A bottle of red and a bottle of white wine vinegar, a bottle of cold-pressed olive oil and a bottle of sunflower oil suffice to add a fine flavour to most dishes.

In the same line of reasoning it also suffices to keep a jar of solid honey and a squeeze bottle of liquid honey within reach.

Like chocolate, honey should not be stored in the fridge. 

Store the jar or squeeze bottle in a dry and dark place where it is not too warm. 

Close at hand, because like oil and salt, honey is a daily kitchen ingredient. 

Keep the jar or squeeze bottle closed, as honey quickly absorbs the odours of herbs and vegetables.

1 tablespoon of honey = 12g
1 teaspoon of honey = 6g
1 lump of sugar = 6g

100g honey = 320kcal of 1340kJ
100g sugar = 400kcal

 

 

a) Vegetables In stewing or wok frying, strong, bitter and sour flavours are nicely balanced off with a hint of honey. Crisp peas and carrots:  replace the traditional lumps of sugar by the same number of squeezes of honey  Milder chicory:  stew the boiled chicory in some butter together with 1 tbsp honey.  The chicory heads will have a more beautiful brown colour and a milder taste. Generous red cabbage: When done, stew the red cabbage in 1 tbsp of vinegar and 1 tbsp of honey. Make it even more generous by adding a handful of raisins.

  

b) Spaghetti sauce Add some honey to a good tomato or spaghetti sauce to counteract the sourness of the tomato.

 

 c) Smoked salmon Add honey vinaigrette with mustard to your smoked salmon instead of chopped onions. This will enhance the flavour of both the dish and the accompanying white wine.  This tip applies to all smoked fish.

 

 d) Apple sauce with honey Replace the normal lumps of sugar by the same number of squeezes of honey and you will barely recognise your own applesauce.