Season: Festive

Chocolate crisps PREPARATION: Preheat oven to 180C/350F/Gas 4. Soften the low fat spread then add the Hermesetas Granulated and cream together until light and fluffy.  Add the egg gradually, beating well between each addition. Work in the sifted flour and cocoa then mix in the cornflakes. The mixture is quite stiff so take care mixing […]

Blueberry Popsicles PREPARATION: Peel the bananas and rinse the blueberries. Pour all of the ingredients including Hermesetas Liquid into a blender and blend thoroughly until you obtain a fine smoothie without lumps. Pour the smoothie into an ice lolly mould and place the moulds into the freezer for at least 6 hours until they are frozen […]

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 […]

Apple trifle layered dessert PREPARATION: Peel and core the apples and cut into large cubes. Place the cubed apples in a saucepan along with the vanilla seeds, the empty vanilla pod, Hermesetas Liquid and water. Let the apples simmer on a low heat, stirring occasionally. When the apples are tender, remove the pan from the […]

Saffron buns PREPARATION: Crumble the yeast into a large bowl. Melt the butter in a bowl, add milk and pour into the bowl with the yeast. Stir until the yeast is dissolved. Add the Greek yoghurt, saffron, Hermesetas Granulated and salt and stir. Add the flour a little at a time, stirring continuously, until all […]

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 […]

Chocolate cake with chocolate ganache PREPARATION: Preheat the oven to 175°C (conventional oven, not fan-assisted). Line the base of a 21cm spring form cake tin with baking paper and grease the sides. Break the eggs into a bowl, add the Hermesetas Granulated Sweetener and whisk together. Add the melted butter to the egg mixture and […]

Black Forest Gateaux 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 […]

Macaroons PREPARATION: Preheat oven to 180°C. Measure ground almonds, coconut flakes and Hermesetas Granulated into a pastry bowl. Lightly beat the egg whites and add a small amount at a time. Mix the ingredients well with the water to achieve the smoothest, firmest mixture possible. Lay out a sheet of rice paper and place small […]

Rawfood brownie PREPARATION: Brownie: Blend the dates with cocoa powder, almonds, walnuts and Hermesetas Granulated into a homogeneous mass. Topping: Blend cocoa powder, pitted dates, coconut milk and coconut oil together, and finally add the hot water, and lubricate it on the cake. Let it cool down.