Bee Pollen on the Menu by Charlotte Romlund Hansen & Henrik Romlund Madsen
Bee Pollen on the Menu
Michelin restaurants do it, other gourmet restaurants do it, people into health food and supplements do it! – They all use flower pollen collected by honeybees.
Bee pollen has been used around the world, but it is only in recent years that Danish beekeepers have recognized the value of bee pollen for humans and have started to collect and sell it. For bee pollen is a treasure of good nutrients, flavor experiences, and festive colors.
But what is bee pollen and how is it used both as a dietary supplement and as an ingredient in various dishes? The book invites the curious on a journey into a world where bee pollen is on the menu.
CHARLOTTE ROMLUND HANSEN is a dairy engineer and beekeeper focused on sustainable beekeeping, where the range of products that the bees bring back to the hive is constantly the subject of new experiments and excitement.
HENRIK ROMLUND MADSEN is a trained secondary school teacher specializing in home economics. In addition to his role as a cooking instructor in various contexts, he was for many years the kitchen manager at the Youth School in Utterslev. He has served as a consultant for “Cooking School” of one of the best chefs in Denmark. Henrik has a great passion for flavor, the combination of tastes and food pairing.
Together with good friends, the two authors have tested and developed a series of recipes through various workshops, showcasing the properties of bee pollen such as color, flavor, and nutrients. This book is a result of that work.
VIEW Contents
- Introduction to Bee Pollen
- Introduction
- Bee Pollen on the Menu
- The Apiary
- a collaborative endeavor
- The Bees
- and the flowers
- Bee Pollen
- Nectar + flower pollen
- Colors of Bee Pollen
- Pollen colors from different plants
- The Nutrients
- in bee pollen
- Pollen
- as a Dietary Supplement
- Pollen and Allergy
- Allergies in pollen season
- Collection and Processing
- Fresh bee pollen
- Dried bee pollen
- The Taste
- of bee pollen
- Bee Pollen
- in the kitchen
- Introduction
- Bee Pollen on the Menu
- Smoothies - with bee pollen
- Raw Balls - with bee pollen and coffee
- Matcha Latte - with powder of beet
- Matcha Cup Cakes - with a crunchy crust
- Easy Horns - with or without topping
- Granola - with bee pollen
- Muesli Bars - for a cozy moment
- Fish in Jelly - with bee pollen
- Cured Scallops
- Fried Scallops - with bee pollen mayonnaise
- Salmon Gravlax - in bee pollen marinade
- Coleslaw - with bee pollen
- Puff Pastry Parcels - with green filling
- Celery Carpaccio - with chive and capers
- Crispbread - with bee pollen
- Roasted Carrot Hummus - with Turmeric and Bee Pollen
- Vinaigrette - with bee pollen
- Chicken Terrine - with reduced cream
- Bee Pollen Ice Cream - with white chocolate
- Danish Cold Buttermilk Soup (koldskål) - with kammerjunkere
- Panna Cotta - with lemon syrup and pistachio granulate
- Honey Cake - with buttercream
- Baked Apples - with cinnamon butter and vanilla yogurt
- Small Breads - with bee pollen
- Orange Cocktail and Bee Pollen Drink
- Mead - with bee pollen
- Homemade Beer - with bee pollen and honey
- Snaps - with bee pollen and honey
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