Season: Autumn

Melon salad PREPARATION: Cut the melons into small pieces and slice the figs into slices. Peel the avocado, remove the stone and cut the flesh into small cubes. Pour the melon, figs and avocado into a large bowl and gently mix. Sprinkle feta, roasted almonds and watercress on top. Make the dressing by mixing balsamic […]

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 […]

Vietnamese pomelo salad PREPARATION: Peel the carrots and cut them into thin sticks. Finely chop the white cabbage. Peel the pomelo, remove the pith and then cut the fruit into bite-sized chunks. Halve the pomegranate and scrape out the seeds. Cut the chilli into thin slices. Roughly chop the coriander. Place all the ingredients into […]

Apple and Blueberry Muffins PREPARATION: Preheat oven to 180°C. Cream low fat spread, vanilla essence and 8 tbsp of the Hermesetas Granulated in a mixing bowl until light and fluffy. Beat in eggs one at a time. Sieve together flour and baking powder and stir into the mixture alternately with the milk. Divide 2/3rds of […]

Banana cake PREPARATION: Use a baking tin (24 x 8 cm) and line with butter. Scrape the seeds from the vanilla pod and mix with the butter and half of the Hermesetas Granulated. Whisk the eggs with the rest of the Hermesetas Granulated in a separate bowl until soft. Add the two mixtures together and […]

Gingerbread PREPARATION: Pre-heat the oven to 150C. Grease and base line with greaseproof paper a 1kg/2lb loaf tin. Gently melt the margarine and treacle over a low heat. Stir in the Hermesetas Granulated, sifted flour, ginger and cinnamon with the beaten egg. Heat the milk slightly, add the bicarbonate of soda then stir into the […]

Marzipan Puck PREPARATION: Boil 2 cups water, add the almonds, cook for ½ min. Drain and peel off the skin of almonds. Dry them with paper towels. Grind the almonds once or preferably twice. Mix it in a bowl with Hermesetas Granulated. Whisk the egg white lightly. Mix in little by little in the almonds […]

Mulled wine PREPARATION: Place the spices in a glass or jar and pour 100ml of vodka or Brøndum Snaps over the mixture. Cover and leave for 24 hours, then remove the spices using a sieve. Heat up the red wine slowly in a saucepan together with the raisins, flaked almonds and Hermesetas Granulated sweetener. Finally, […]