ingredients
1x 400g can of butter beans, drained
3 cloves of roasted garlic
70g pine nuts
Juice of 1 lemon
25g basil
3 tablespoons of olive oil
Dash of water
100g frozen peas
2 large handfuls of spinach
Pinch of salt
method
Place the roasted garlic, pine nuts, lemon juice, basil, 3 tablespoons of olive oil, a pinch of salt and a dash of water into a powerful blender and blend until a slightly chunky pesto forms.
Place a pan over a medium heat and add a drizzle of olive oil. Once warm, add the butter beans and cook for 5 minutes until they crisp up around the edges.
At this point, add the peas, pesto and spinach and cook for 5-10 minutes until everything has warmed through and the spinach has wilted.
Serving ideas:
With salads
Piled on top of toasted sourdough
Stuffed into sweet potatoes
this recipe is such a simple and easy meal to make at home. the homemade pine nut pesto tastes delicious mixed through the butterbeans, with the peas bringing a slight sweetness and freshness to the whole dish. we love to enjoy this dish in a number of ways; with salads, piled on top of toasted sourdough and stuffed into sweet potatoes are just some of our favourite ways.

Pine honey is mostly produced in the Aegean, especially in Muğla and its surroundings. Pine honey is one of the most special honeys in the world, created jointly by insects and honey bees living on the redwoods of this region and called “basra” (marchelina hellenica). Oak honey is also available in other countries. It is one of the honeys referred to as “forest honey” in Lebanon, Spain, Portugal and even Germany. We are mostly in Thrace. Bees also come to the insect outbreak that accumulates on the acorns and their leaves from late July to October.
It is actually a delicious recycling story among wood honey, insects and bees; one’s waste is evaluated by the other. Moreover, wonderful honeys come out. Now, the question is, are we making the most of it ?!
Honey does not deteriorate easily (if it is natural, it is quite natural to crystallize over time), but wood honey can last for a long time, especially without its consistency or crystallization.

No, we’re talking about wood honey, not furniture.
Does a person return with a jar of honey wherever he goes? Does he put a piece of honeycomb on the bread in the morning and eat? My kitchen cabinets are full of honey. Flower honey came from Norway as a gift, I carried eucalyptus honey from Australia, lavender from France, chestnut from the Black Sea, Hawaiian flower honey among them. All of them have a different place but among them the most precious tree honeys are oak and pine. They are dark caramel colored, strong, dense and character honeys.

Tree honeys like oak and pine are different from flower honeys. The amount of glucose and fructose in them is less, they do not burn the throat with their sweetness. There are more enzymes, amino acids and minerals in tree honeys compared to flower honeys. They are also rich in potassium, calcium and antioxidants. In contrast, flower honeys also have a higher pollen content.
The most interesting thing about wood honey is the way bees produce it. Bees do not make this honey by collecting nectar from flowers, but from a kind of resin that accumulates in the bark of trees. So where does this resin come from? Those who do not know may be surprised after this: The pine honey you have eaten for forty years is actually the secretion of insects living in the tree. The insects living on the tree feed by sucking the sap of the tree and expel the leftover as a sweet substance. If you see a substance like white cotton in pine trees in the summer, especially between the end of July and October, that’s the secretion of these insects. Bees love this sugary substance, so at the end of the summer when they can’t find many flowers, they gather on the trees and make honey.

Arugula, Olives And Pine Nuts
1 crusty chunk of country bread or baguette
Olive oil
1 large garlic clove, peeled and halved lengthwise
1 handful of coarsely shredded meat from a roasted chicken
Red wine-mustard vinaigrette
1 Tbs pine nuts
6 Niçoise olives, pitted and halved
1 generous handful of arugula
1 small handful of very thin slices from a yellow or red bell pepper
Sea salt

Preheat the oven to 400 degrees Fahrenheit.

Tear the bread into a handful of irregular croutons. Brush them with olive oil to coat, spread them on a sheet pan, and toast until golden at the edges, about 6 minutes. Cool the croutons slightly; then rub them the garlic while still warm. Be as thorough as you are fond of garlic. Turn off the oven.

Meanwhile, toss the chicken with a bit of the vinaigrette—just a touch, for moisture and flavor—and set aside.

Serve promptly—straight from the bowl, if you like.

Yield: 1 serving

No, we’re talking about wood honey, not furniture.
Does a person return with a jar of honey wherever he goes? Does he put a piece of honeycomb on the bread in the morning and eat? My kitchen cabinets are full of honey. Flower honey came from Norway as a gift, I carried eucalyptus honey from Australia, lavender from France, chestnut from the Black Sea, Hawaiian flower honey among them. All of them have a different place but among them the most precious tree honeys are oak and pine. They are dark caramel colored, strong, dense and character honeys.

Tree honeys like oak and pine are different from flower honeys. The amount of glucose and fructose in them is less, they do not burn the throat with their sweetness. There are more enzymes, amino acids and minerals in tree honeys compared to flower honeys. They are also rich in potassium, calcium and antioxidants. In contrast, flower honeys also have a higher pollen content.
The most interesting thing about wood honey is the way bees produce it. Bees do not make this honey by collecting nectar from flowers, but from a kind of resin that accumulates in the bark of trees. So where does this resin come from? Those who do not know may be surprised after this: The pine honey you have eaten for forty years is actually the secretion of insects living in the tree. The insects living on the tree feed by sucking the sap of the tree and expel the leftover as a sweet substance. If you see a substance like white cotton in pine trees in the summer, especially between the end of July and October, that’s the secretion of these insects. Bees love this sugary substance, so at the end of the summer when they can’t find many flowers, they gather on the trees and make honey.

Pine honey is mostly produced in the Aegean, especially in Muğla and its surroundings. Pine honey is one of the most special honeys in the world, created jointly by insects and honey bees living on the redwoods of this region and called “basra” (marchelina hellenica). Oak honey is also available in other countries. It is one of the honeys referred to as “forest honey” in Lebanon, Spain, Portugal and even Germany. We are mostly in Thrace. Bees also come to the insect outbreak that accumulates on the acorns and their leaves from late July to October.
It is actually a delicious recycling story among wood honey, insects and bees; one’s waste is evaluated by the other. Moreover, wonderful honeys come out. Now, the question is, are we making the most of it ?!
Honey does not deteriorate easily (if it is natural, it is quite natural to crystallize over time), but wood honey can last for a long time, especially without its consistency or crystallization.