Season: Summer

Crepes with Loganberries PREPARATION: Place all the ingredients for the loganberry jam into a saucepan and heat gently. Leave to simmer while the liquid evaporates and the jam slowly thickens. Avoid stirring too much, so that the berries remain intact. Place the flour, salt and Hermesetas Granulated into a bowl. Add the milk a little […]

Vegetable skewers with sweet coconut chilli sauce PREPARATION: Thread the vegetables onto the skewers and grill under a hot grill for 10-15 minutes turning regularly until the edges are slightly charred. Meanwhile, to make the sauce add the oil to a pan with the onion and cook 2 minutes. Add the garlic, ginger, chili and […]

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 […]

Summer Muffins with Yoghurt Sauce PREPARATION: Place berries in a bowl, dust with about 15 g flour and mix carefully. Combine the remaining flour, Hermesetas Granulated, baking powder and salt. Add egg, orange rind, melted butter and milk, and beat together to obtain a thick batter. Finally fold in the berries. Grease muffin tins with […]

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 […]

Blueberry–Thyme Scones PREPARATION: Heat oven to 200°C upper/lower heat. Line baking tray with baking paper. Whisk together eggs, buttermilk and lemon peel. Lightly mix flour, Hermesetas Granulated, baking powder, baking soda and salt. Quickly mix the butter into the flour mixture with your fingertips until only pea-sized pieces remain. Add the egg-buttermilk mixture and stir […]

Black Forest Cake PREPARATION: For a 24 cm spring clip tin. Line the tin with greaseproof paper. Beat egg yolks, Hermesetas Granulated and water together until light and fluffy. Combine flour, baking powder and cocoa powder. Whisk egg whites until stiff. First sieve the flour mixture and fold into the egg yolk cream, then stiffly […]

Panna cotta PREPARATION: Put the cream, milk and vanilla essence in a pan, bring to the boil and simmer gently for 5-8 minutes, stirring occasionally. Remove the pan from the heat, add the Hermesetas Granulated then whisk the mascarpone into hot cream mixture. Put the marsala or sherry in a small bowl and sprinkle over […]

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 […]