10 Nov Fewster’s Farm Honey
November 2022 Newsletter
Fewster’s Farm Honey | November 2022 Newsletter
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Fewster’s Farm Honey – November 2022 News
Welcome to the November issue of our Newsletter!
From the Bee Keeper…
The warmer weather and abundance of nectar and pollen provide good conditions for raising new colonies.
The likelihood of swarming is at its peak, so we only inspect the hives every 9 to 14 days. When necessary, we extend the hives to provide the bees with more space to build combs and store honey. We start collecting surplus honey if it’s available.
It’s spring time here in the southern hemisphere and for hay fever sufferers, it can be a
miserable time of year. At Fewster’s, we are frequesntly asked – does honey help with hay fever?
Hay fever is caused by an allergic reaction to pollen and although there is no official evidence to prove it, for hundreds of years people believe that taking honey every day helps with hay fever symptoms. The idea of taking local honey each day desensitises the hay fever sufferer to pollen and as such it may alleviate hay fever symptoms.
One thing we do know is that honey has many other health benefits including its antimicrobial, antioxidant and antibacterial properties which provide a wonderful boost to the immune system.
Including a daily honey boost in your diet is highly recommended by all those who use it!
Newsletter Special Offer
15% OFF all website orders throughout November.
Use code HONEY15 at the checkout.
100 g walnuts
100 g almonds
100 g pistachios
2 tsp ground cinnamon
1/2 tsp ground cloves
200 g butter
12 sheets of filo pastry
300 g sugar
100 ml Fewster’s honey
1 cinnamon stick
2 strips of orange zest
Preheat the oven to 180ºC. Place all the syrup ingredients in a medium saucepan with 300ml of water and bring to a gentle simmer. Let it bubble away, stirring occasionally, for 15 minutes or until the liquid has reduced by a third. Leave
to cool. (The syrup must be cool when it is poured over the pastry otherwise the pastry will go soggy.)
Blitz the nuts in a food processor until coarse, then tip into a bowl and stir through the cinnamon and cloves.
Melt the butter, using a little of it to lightly grease a 40 x 25cm shallow tin with a pastry brush. Gently unfold the filo and cover with a damp tea towel to stop it cracking.
Layer sheets of filo in the tin and brush each layer with melted butter. After 4 layers, scatter over half the nut mixture; repeat with 4 layers of filo, then the rest of the nuts. Top with the last 4 layers of filo, then generously butter the top.
Cut into rectangles with a sharp knife – ensure the blade goes right to the bottom.
Bake on the middle shelf of the oven on a hot baking sheet for 30–35 minutes, or until golden brown and crisp, reducing the temperature to 170ºC if the baklava looks as though it is browning too quickly.
Remove the baklava from the oven and spoon half the cooled syrup over the top. Leave for 5 minutes, then spoon over the remaining syrup. Allow the baklava to cool before removing the individual pieces from the dish with a palette knife.