Beach Organics Product Range

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 Traditional Artisan Foods
Hand Kneaded Certified
Organic Woodoven
Sourdough Breads
Vegetables and Herbs 		Beach Organics logo  
 
 
 
 
N.A.S.A.A. CERTIFIED ORGANIC
Licence Number 5196
recipes and tips
Beach Organics is happy to provide preparation tips and recipe ideas. Please feel free to submit any to us to include! Just email


Tips

fleur de sel sea salt: Tantalising on meat, pasta, fish, vegetables, nuts and in chocolate desserts.

single estate comets tail peppercorns: Can be used as an alternative to black pepper in curry blends and are popularly known as a strong aphrodisiac. Try grinding the peppercorns over mat, pasta, vegetables or wherever you require a distinctive aroma and flavour.

traditional small batch artisan coconut palm sugar: Sprinkle over fruit salads, add to curries, sambals, make curry pastes, desserts, cereals etc to create a unique taste sensation.

raw products, salts, peppers, vanilla beans
   
Beach Organics range of raw honey

raw mango blossom honey: Try serving with aged cheeses, pancakes, fruit salads, cereals or desserts.

raw coffee blossom honey: Great drizzled over porridge, fruit salads or in a hot drink. Try this with Beach Organics Sea Salt and lightly toasted nuts for a delicious treat!

raw lychee blossom honey: Drizzle over fresh cheeses, add to spiced Chai tea or yoghurt and fresh fruit.

raw rambutan blossom honey: Drizzle over fruit salads, or spoon liberally into a pot of English Breakfast, Ceylon, Lemon or Ginger tea.

raw mango blossom honey infused w/vanilla beans: let your imagination go wild!

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Recipes


Roasted Nuts with Raw Mango Blossom Honey
and Fleur de Sel Artisan Sea Salt

Dry roast almonds and drizzle with Beach Organics Mango Blossom Honey, then sprinkle with Beach Organics Fleur de Sel Artisan Sea Salt. Great as a snack!


Beach Organics Salt & Pepper Roasted Potatoes

Roast diced potatoes and sprinkle in Beach Organics Fleur de Sel Artisan Sea Salt and crushed Beach Organics Comets Tail Pepper Corns.

Beach Organics salt crystals

Beach Organics Palm Sugar & Vanilla Bean Ice Cream (download user friendly PDF)

Ingredients:

  • 600ml cream
  • 400ml milk
  • 40g glucose
  • 160g Beach Organics Ground Traditional Coconut Palm Sugar
  • 60g caster sugar
  • 12 egg yolks
  • 1 Beach Organics Vanilla Pod

 

 



Quantity: Makes 1 litre.

 

Method:

  1. Combine cream, milk, glucose and scraped out vanilla pod in a pot and bring to the boil.
  2. Add caster sugar to the yolks and whisk together until light and a little pale.
  3. In a separate bowl spoon a little of the cream mixture over the palm sugar to dissolve.
  4. When the cream mixture starts boiling and raising up the sides of the pot, take off the heat and pour slowly over the egg yolks, whisking constantly until combine.
  5. Add in the dissolved palm sugar and place bowl over boiling water and cook for 1-2 minutes stirring constantly until it coats the back of the spoon.
  6. Strain if required and cool in fridge until you churn or freeze.

Palm Sugar & Mango Blossom Honey Ice Cream Meringue Cake (download user friendly PDF)

Ice Cream ...    

Ingredients:

  • 300g Beach Organics Ground Traditional Coconut Sugar with Turmeric
  • 125g butter
  • 300g Beach Organics Mango Blossom Honey
  • 1.250ml cream
  • 12 egg yolks


Notes: You will need an Ice Cream Machine for this recipe.

  

Method:

  1. Cook sugar, butter and honey with 250mls cream until they form a sauce.
  2. Boil 1-2 minutes then take off heat and cool to room Temperature.
  3. Place Yolks in a blender and slowly pour in the honey mix.
  4. Transfer to a bowl, combine with the rest of the cream.
  5. Freeze in an ice cream machine.
  6. Layer in a lined 20cm cake tin. First ice cream then meringue, and repeat so you have 3 layers of ice cream and 2 layers of meringue.
  7. Freeze 12 hours.
Meringue ...    

Ingredients:

  • 115g egg whites
  • 230g Beach Organics Ground Traditional Coconut Sugar with Turmeric
  • pinch of cream of tartar
  • 1 teaspoon corn flour



Quantity: Makes 12 portions.

 

Method:

  1. Place egg whites and cream of tartar in a mixer on medium speed and whisk until a meringue starts to form soft peaks.
  2. Increase the speed and slowly add sugar and corn flour until thick and glossy.
  3. Pipe out 2 circles of meringue to fit into a spring form tin 20cm.
  4. Bake in the oven 55 degrees Celsius overnight until firm and dry.
     
 
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