Check out our tasty recipes, a few by some of our favorite chefs:


By Douglas Monsalud, Executive Chef, LRE Catering and Kitchenette, San Francisco

Flatbread Dough Ingredients
2 teaspoons dry yeast
¾ cup lukewarm water (around 110º F)
2/3 cup bread flour
4 cups all-purpose flour
¼ cup rye flour
1 teaspoon sea salt
1 cup cold water
1/3 cup olive oil

Flatbread Dough Preparation
Make a sponge using the yeast, lukewarm water and bread flour. Allow to sit until bubbly (about 30 minutes).
Mix the all-purpose flour, rye flour and sea salt in a mixing bowl. Stir in cold water and 1 cup of the mixed dry flours into the sponge. Allow to sit for another 30 minutes.
Add remaining dry ingredients and olive oil.
Mix with dough hook until soft and elastic (about 5 minutes). Add more flour if necessary.
Let rise overnight in refrigerator or out until double in size.
Measure out 3-ounce portions.
Makes 13 to 14 3-ounce flatbreads.

Flatbread Topping Ingredients
For each flatbread you will need:
5 baby turnips or about 5 ounces (peeled, tossed in olive oil, salt and pepper, and roasted at 350F until just cooked)
½ yellow onion (slivered and stewed in olive oil until soft and seasoned with salt and pepper)
3 ounces crumbled gorgonzola cheese
Olive oil
Salt and pepper
½ to 1 tablespoon Abella Honey with Royal Jelly
10 leaves arugula

Flatbread Preparation
Preheat oven to 450º F.
Roll out flatbreads into thin oval shapes.
Top with onions, turnips and gorgonzola.
Brush the crusts with a little olive oil and sprinkle with salt. (This works best with a little semolina on the work surface).
Using a peel, place in the oven (on baking stones or tiles if possible) and bake until the bottom has a nice, firm crust and the top is bubbly (about 2 minutes).
Finish with drips of Abella Honey with Royal Jelly, followed by arugula leaves and serve.


By Rachid Semlali, Executive Chef, Norema Salinas Nuevo Catering, Madrid

Cake Ingredients
¾ ounce toasted sesame seeds
½ cup sugar
2 egg yolks
3/8 cup whole wheat flour
8 egg whites (with 2 egg whites separated out)

Cake Preparation
Preheat oven to 350º F.
Mix the sesame seeds with ¼ cup of sugar, adding 2 egg yolks and 2 egg whites.
Blend 6 egg whites and ¼ cup of sugar to a peak.
Carefully add this mixture to the previous mixture, slowly adding the whole wheat flour until completely mixed. 
Spread thin in greased rectangular or square pan and bake for 7 minutes.

Honey Pesto Ingredients
6 basil leaves
3/8 cup sugar
¼ cup pine nuts
¼ cup grated parmesan cheese
Pinch sea salt
Pinch chopped garlic
1 tablespoon sunflower oil
2 tablespoons Abella Honey with Propolis

Honey Pesto Preparation
Place salt, sugar, basil and garlic in mortar and grind with a pestle.
Add pine nuts and grated parmesan and grind. 
Transfer the mixture to a blender. While blending, slowly add the honey and the sunflower oil.

Raspberry Ingredients
2 cups raspberries
2 tablespoons sugar
1 tablespoon orange blossom water

Raspberry Preparation
In a saucepan, sauté raspberries, sugar and orange blossom water over moderately high heat for 10 seconds.

Cut each serving of cake to desired size. Spread a little Abella Honey with Propolis on top and decorate with the raspberries.
Make a half circle around the cake with the honey pesto and serve.


By Abella Honey

12 slices baguette, cut diagonally (¼-inch thick)
2 tablespoons olive oil
3 tablespoons Abella Honey with Pollen
4 slices Jamon Iberico de Bellota (substitution: Jamon Serrano)
6 to 8 ounces fresh goat cheese (plain or herbed)
3-4 sprigs thyme
Fresh cracked pepper 

Preheat oven to 350° F.
Brush top of baguette slices very lightly with olive oil and place them on a baking sheet.
Bake until lightly browned (about 6-8 minutes).
Let cool for 5 minutes.
Cut jamon into roughly one-inch slices.
Cut goat cheese into thin slices.
Spread Abella Honey with Pollen on each toast.
Top each toast with a slice or two of jamon followed by a slice of goat cheese.
Garnish with fresh thyme leaves and fresh cracked pepper and serve immediately.

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