Season: Summer

Strawberry scones PREPARATION: Rinse the strawberries and remove the stalks. Place them into a bowl and pour lemon juice and Hermesetas Granulated over them. Carefully mix and set the bowl aside while you prepare the rest. Preheat the oven to 200 °C. Sift the flour, Hermesetas Granulated, baking powder and salt together in a bowl. […]

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 […]

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.

Chicken Satay Skewers with Peanut-Dip PREPARATION: Cut the chicken into 2.5 cm cubes. Peel and grate the ginger and shallot and in a bowl. Mix in the crushed garlic, soy sauce, lemon juice, coriander, Hermesetas Granulated and chilli powder. Add the chicken pieces and coat them well in the marinade. Cover and leave in a […]

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 […]