Season: Spring

Semolina Cake with Peaches or Nectarines PREPARATION: For 2 x 28 cm baking tins. Stir agar-agar into 0.5 dl water. Combine remaining water, milk and Hermesetas Granulated in a pan and bring to the boil. Rain in the semolina, stir well and simmer for about 10 minutes until you have a very thick mixture. Whisk […]

Cheesecake PREPARATION: Crush the biscuits into crumbs using a food processor. Add melted butter and quickly work this into a crumbly mixture. Spread in an oven dish with a diameter of 25 cm and a removable bottom and use a spoon to push the mixture to the bottom of the dish. Drain the pineapple. Spread […]

Citrus squares PREPARATION: Preheat oven to 190 °C. Lightly oil a 28 x 18cm Swiss roll tin and base line with greaseproof paper. Cream the spread and Hermesetas Granulated together until well blended. Sift the flour with the baking powder. Gradually beat in the eggs adding a little flour each time. Add the rest of […]

Lime Tart PREPARATION: Place flour, Hermesetas Granulated and butter in a bowl. Rub the flour and the fat rapidly between the tips of your fingers into flakes. Turn in the curd cheese and blend quickly into a dough. Set aside for 30 minutes. Butter a flan ring (26-28 cm in diameter). Roll out the dough […]

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 […]

Cherries and light chocolate sauce PREPARATION: Mix cherries, Hermesetas Granulated Sweetener, wine and vanilla sugar in a bowl. Put the bowl in the fridge for couple of hours. Mix sauce ingredients: Hermesetas Granulated Sweetener, cocoa powder and wine. Whip cream to soft foam and mix with cocoa mixture. Divide the cherries with juice to the dessert […]

Apricot Souffle PREPARATION: Put the apricots and peeled orange rind into a pan with 450ml water and gently poach the fruit for 30 minutes until soft. Meanwhile put the gelatine into a small bowl, pour over the orange juice and leave to soak. When the fruit is soft add the soaked gelatine and stir until […]

Apricot and Redcurrant Pudding PREPARATION: For a ring tin or terrine mould, holding about 1 litre. Combine fresh and dried apricots with the orange juice, bring to the boil and simmer for about 10 minutes, until soft. Use a blender to purée the fruit, then pour back into the pan. Mix the agar-agar powder with […]

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 […]

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 […]