Time: 0 – 30 min

Iced tea PREPARATION: Heat the water to 80°C and pour it over the tea leaves in a pot. Allow the tea to infuse as recommended on the tea package, then sift the tea to remove the tea leaves. Add Hermesetas Granulated to taste. Allow the tea to cool completely in the refrigerator. Cut the lemon into slices […]

Lemon and Ginger Popcorn PREPARATION: Heat a large deep pan with a lid, add the popping corn and cover (you don’t need oil). Shake regularly and after 2-3 minutes you’ll hear the corn start to pop – don’t be tempted to open the lid! Keep shaking until the popping stops. Put the popped corn into […]

Virgin Mojito PREPARATION: Divide the mint leaves and lime chunks between 2 glasses, giving each chunk a squeeze as you add it. Add 1 – 2 tsp Hermesetas Granulated  to each glass and muddle (squash) together with the handle of a wooden spoon to bring out the juice and the mint flavours. Add ice cubes […]

Grapefruit Raspberry Shake PREPARATION: Purée the raspberries and pass through a strainer. In a pitcher combine the puréed raspberries, the grape-fruit juice, Hermesetas Granulated and the mineral water. Stir in some ice cubes. Decorate each serving glass with a raspberry and a mint leaf.

Corn on the cob with coriander butter PREPARATION: Peel the leaves from the corn cobs and remove the threads. Boil the corn cobs in a large pot of lightly salted water for 7-8 minutes. Rinse the coriander and chop it finely. Pour it into a little bowl and add butter, cream cheese, lime juice, Hermesetas […]

Bang Bang Chicken Salad PREPARATION: Chicken served on a crisp and tangy, lime & sesame dressed salad with a spicy, sweet and hot peanut sauce. Ideal as a starter or appetiser for 4, or a great main course for 2 people. Mix all the salad ingredients together, toss in the lime and sesame oil then […]

Banana waffles PREPARATION: Peel the bananas and put them in a blender. Pour the milk into the blender, crack the egg into the mix and blend well. Add the remaining ingredients including Hermesetas Granulated and blend until the batter has an even, uniform consistency. Pour the batter into a preheated waffle iron and bake the […]

Baked asparagus with crème fraîche dressing PREPARATION: Preheat the oven to 230 °C (conventional oven, not fan-assisted). Wash the asparagus spears and spread in a single layer on a baking tray lined with backing paper. Drizzle with olive oil, turn the asparagus spears in the oil and sprinkle with sesame seeds. Chop the almonds finely […]