Season: Spring

Raspberry cheesecake PREPARATION: Melt the butter in a bowl in the microwave. Place the biscuits into a food processor and blend into fine crumbs. Add the melted butter and blend again. Line the base of an 18 cm spring form cake tin with greaseproof paper and spread the biscuit mixture evenly out across the base. […]

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 […]

Rhubarb gin fizz PREPARATION: Chop the rhubarb into small pieces and toss them into a bowl along with the Hermesetas Granulated. Bring to the boil, stirring all the time, then simmer until the rhubarb begins to fall apart. Sieve the boiled rhubarb into a bowl, pressing down until all the liquid has been pressed out […]

Cold Strawberry Soup with Semolina Gnocchi PREPARATION: In a pan bring the milk with Hermesetas Granulated, the lemon juice and rind to a boil. Stir the liquid while gradually sprinkling in the semolina. Cook over low fire for five minutes. Remove pan from heat source and let it cool somewhat before folding in the curd […]

Summer Punch PREPARATION: Wash, hull and halve the strawberries. Peel the kiwis and cut into slices. Halve the cantaloupe, spoon out the seeds, cut into wedges, remove the rind and cut into small cubes. Wash and halve the peaches and remove the stones. Cut into thin wedges. Peel the lychees, cut in half and remove […]

Poppy-Lemon-Waffles PREPARATION: Place oat flakes into a mixer and grind to a fine powder. Place ground oat flakes in a bowl and add wholegrain spelt, baking powder, sugar and lemon zest. Whisk egg together with milk, yoghurt, lemon juice and liquid coconut oil. Add the liquid ingredients to the flour and mix it all into […]

Strawberry Mousse PREPARATION: Reserving 1 large strawberry for decoration puree the remainder and stir in the Hermesetas Granulated and grated orange rind. In a small bowl sprinkle the gelatine over the orange juice and either in a microwave or over a pan of warm water, dissolve the grains so the liquid is clear. Stir the […]

Mixed Berry Tart PREPARATION: Preheat the oven to 220º C. Put the flour into a bowl and rub in the margarine to make a crumbly mixture. Add the Hermesetas Granulated and stir together before adding the egg yolk and enough water (2–3 tbsp) to make a firm dough. Roll out and use to line 20 […]

Pineapple dream PREPARATION: Peel the pineapple and remove the middle part. Cut the flesh of the fruit into pieces and puree together with the fruit juice. Sweeten with Hermesetas Granulated. Mix in the buttermilk. Serve immediately.

Soaked lemon cake PREPARATION: Preheat oven to 180°C. For a cake mould (approx. 23x 8cm), greased with butter. To make the batter, begin by stirring the butter until it peaks. Then add Hermesetas Granulated and stir the mixture until fluffy. Add one egg after the other, stirring until the mixture is light. Mix in the […]