Season: Spring

Kale and beetroot salad PREPARATION: Preheat the oven to 200 °C. Peel the beetroot and cut into quarters. Place on a baking sheet lined with baking paper and coat with 2 tbsp of olive oil. Season with salt and pepper. Bake the beetroot in the oven for 40 minutes. Rinse the kale and cut off […]

Raspberry cheesecake PREPARATION: Melt the butter in a bowl in the microwave. Place the biscuits into a food processor and blend into fine crumbs. Add the melted butter and blend again. Line the base of an 18 cm spring form cake tin with greaseproof paper and spread the biscuit mixture evenly out across the base. […]

Baked asparagus with crème fraîche dressing PREPARATION: Preheat the oven to 230 °C (conventional oven, not fan-assisted). Wash the asparagus spears and spread in a single layer on a baking tray lined with backing paper. Drizzle with olive oil, turn the asparagus spears in the oil and sprinkle with sesame seeds. Chop the almonds finely […]

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 […]

Cold Strawberry Soup with Semolina Gnocchi PREPARATION: In a pan bring the milk with Hermesetas Granulated or Hermesetas Liquid, the lemon juice and rind to a boil. Stir liquid while gradually sprinkling in the semolina. Cook over low temperature for five minutes. Remove pan from heat source and let it cool somewhat before folding in […]

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 […]