Bees Co-op

Tue, 10/06/2014 (All day)
Looking at demonstration hive
Bees Co-op
Marquis Hall, Bangor

Our bees co-op was a great success. 

We started off the day by making salt dough bees, which was perfect for some of our younger members, and looking at some information about bees. 

We also made a Banana and Honey Teabread which was ready in time for lunch and lasted no time at all. Recipe is at the bottom of the post if you would like to try it.

At 12 O'clock Phelim Breen, a local beekeeper, came with his demonstration hive and a pot of his own honey for us all to try. It was delicous! He told us about bees, how they organise their hive and the different jobs they do. He told us about their life-cycle and how they get through the winter. Phelim also told us about some of the pests and diseases that can affect bees and how to treat them, including a swarm of bees which he removed recently from Bangor that is affected with the verroa mite. And just before he left we finally managed to spot the queen in the hive. 

We had some information about bumblebees too including identification aids. After lunch the children had fun outside spotting bees and even manged to catch a bumblebee which we identified as a white tailed bumblebee. The bee was released before we went home.


Banana and Honey Teabread - from Mary Berry's Ultimate Cake Book

Ingredients: 225g self-raising flour

1/4 tsp freshly grated nutmeg

100g margarine (we used butter)

225g bananas (we only had 180g)

100g caster sugar

grated rind of 1 lemon

2 extra large eggs (we used 3 small ones)

6 tablespoons thick honey

Makes 1 x 900g Loaf

Prehead oven to 180C and lightly grease and base line a 900g loaf tin.

Measure the flour and nutmeg into a large bowl and rub in the fat using the fingertips until the mixture resembles fine breadcumbs.

Peel and mash teh bananas and stir into the flour mixture with the sugar, lemon rind, eggs and honey. Beat well until evenly mixed, then turn into the prepared tin and level the surface.

Bake in the pre-heated oven for about 1 1/4 hours or until a fine skewer inserted into the centre comes out clean. Cover the teabread loosely with foil during the end of the cooking time if it is browning too much. Allow the teabread to cool slightly in the tin, then turn out on to a wire rack and leave to cool completlely.

If you wish warm 2 tbsp of thick honey and brush over the top of the teabread and sprinkle with crushed sugar cubes.