Season: Spring

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 […]

Pineapple dream PREPARATION: Peel the pineapple and remove the middle part. Cut the flesh of the fruit into pieces and puree together with the fruit juice. Sweeten with Hermesetas Granulated. Mix in the buttermilk. Serve immediately.

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 or Hermesetas Liquid and the mineral water. Stir in some ice cubes. Decorate each serving glass with a raspberry and a mint leaf.

Warm Chicken Lemon Salad PREPARATION: Grate the yellow peel of a lemon and squeeze the juice into a mixing bowl. Shred chili cleaned of its seeds and blend the shredded chili, Hermesetas Granulated and spices into a mix of grated lemon peel and juice. Put the chicken fillets into the bowl, stir and let marinade […]

Summery Semolina Cake PREPARATION: For 2 x 28 cm baking tins. Stir agar-agar into 0.5 dl water. Combine remaining water, milk and Hermesetas Granulated in a pan and bring to the boil. Rain in the semolina, stir well and simmer for about 10 minutes until you have a very thick mixture. Whisk egg whites until […]

Apricot and Redcurrant Pudding PREPARATION: For a ring tin or terrine mould, holding about 1 litre. Combine fresh and dried apricots with the orange juice, bring to the boil and simmer for about 10 minutes, until soft. Use a blender to purée the fruit, then pour back into the pan. Mix the agar-agar powder with […]

Citrus squares PREPARATION: Preheat oven to 190°C. Lightly oil a 28 x 18cm Swiss roll tin and base line with greaseproof paper. Cream the spread and Hermesetas Granulated together until well blended. Sift the flour with the baking powder. Gradually beat in the eggs adding a little flour each time. Add the rest of the […]

Lime Tart PREPARATION: Place flour, Hermesetas Granulated and butter in a bowl. Rub the flour and the fat rapidly between the tips of your fingers into flakes. Turn in the curd cheese and blend quickly into a dough. Set aside for 30 minutes. Butter a flan ring (26-28 cm in diameter). Roll out the dough […]

Easter cookies PREPARATION: Preheat oven to 190°C. Beat the margarine and Hermesetas Granulated together until light and fluffy. Beat in almost all the egg, reserving a little to use later as glaze, with the lemon rind then add the flour, salt and bicarbonate of soda. Finally stir in currants and mixed peel and mix to […]

Cherries and light chocolate sauce PREPARATION: Mix cherries, Hermesetas Granulated sweetener, wine and vanilla sugar in a bowl. Put the bowl in the fridge for couple of hours. Mix sauce ingredients; Hermesetas Granulated sweetener, cocoa powder and wine. Whip cream to soft foam and mix with cocoa mixture. Divide the cherries with juice to the […]