Product: Granulated

Apple, Lingonberry and Walnut Cake PREPARATION: Preheat the oven to 175°C. Butter and breadcrumb a round dish with a removable bottom, about 22cm in diameter. Mix the melted margarine and the Hermesetas Granulated sweetener. Separate the egg yolks. Whisk the milk with the yolks, adding one yolk at a time. Add the flour mixed with […]

Chocolate Balls PREPARATION: Mix all ingredients including Hermesetas Granlated, except desiccated coconut in a bowl. Stir and pulp together all ingredients. Form balls and roll them in desiccated coconut. Put the chocolate balls in a cold place before serving.

Pistachio & Blueberry Cookies PREPARATION: Preheat the oven to 190ºC. Line two baking sheets with greaseproof paper. In a bowl, beat the butter, Hermesetas Granulated and vanilla extract together until softened. Mix in the eggs, oats, flour, nuts and berries to form a stiff paste. Divide the mixture into 12, shape each into a cookie […]

Easter cookies PREPARATION: Preheat oven to 190°C. Beat the margarine and Hermesetas Granulated together until light and fluffy. Beat in almost all the egg, reserving a little to use later as glaze, with the lemon rind then add the flour, salt and bicarbonate of soda. Finally stir in currants and mixed peel and mix to […]

Lemon-strawberry pie PREPARATION: Mix Hermesetas Granulated, flour and chopped ice cold fat to crumb like mixture. Mix cold water in the dough. Spread the dough on pie pan (ø 26 cm) bottom and the edges. Put the pan in the fridge for 30 minutes. Mix carefully curd and sour cream, Hermesetas Granulated, egg yolks, lemon […]

Oriental orange salad PREPARATION: Peel and slice the oranges into pieces. Mix the orange blossom tea, the liquid Hermesetas Granulated, the cinnamon, the zest and lemon juice, and drop the orange pieces into this mixture. Put in the fridge for 1 hour. Slice the dates into strips, the pistachios into little pieces and the pomegranate […]

Farmhouse Scones PREPARATION: Preheat oven to 200ºC. Sieve flour, baking powder and salt into a bowl, add the low fat spread and rub it in until evenly distributed. Stir through the sultanas and Hermesetas Granulated then bind the ingredients together with the yoghurt and enough milk to make a soft but not sticky dough. Turn […]

Strawberry Jam PREPARATION: Place 45 ml (3 tbsp) of the orange juice into a small basin and sprinkle over the gelatine. Leave to soak while cooking the strawberries. Hull the strawberries, put them into a pan with the remaining orange juice and mash them lightly to break them up slightly. Over a low heat cook […]

Strawberry-Banana Ice Cream PREPARATION: Wash and hull the strawberries. In an elec- tric blender combine the strawberries, the banana, Hermesetas Granulated and the orange juice and purée. Mix in the yogurt and transfer to the ice-cream maker. Freeze according to the machine directions.

Coconut Macaroons PREPARATION: Line a tray with baking parchment. Preheat the oven to 150°C. Whisk the egg whites in a bowl until stiff then fold in the Hermesetas Granulated, ground almonds and desiccated coconut. Spoon walnut sized pieces of the mixture onto the lined baking trays, then bake for 15-20 minutes until tinged golden brown. […]