Season: Spring

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 […]

Oriental orange salad PREPARATION: Peel and slice the oranges into pieces. Mix the orange blossom tea, the Hermesetas Granulated or Hermesetas Liquid, the cinnamon, the zest and lemon juice, and drop the orange pieces into this mixture. Put in the fridge for 1 hour. Slice the dates into strips, the pistachios into little pieces and […]

Strawberry-Banana Ice Cream PREPARATION: Wash and hull the strawberries. In an elec- tric blender combine the strawberries, the banana, Hermesetas Granulated and the orange juice and purée. Mix in the yoghurt and transfer to the ice-cream maker. Freeze according to the machine directions.

Rhubarb fool PREPARATION: Add the rhubarb to a microwave proof dish with the water, cover with cling film, pierce then microwave on full power for 2 minutes. Leave to stand for 2 minutes. Strain off the cooking liquid and reserve. Sprinkle the rhubarb with Hermesetas Granulated (or add the Liquid Hermesetas) and gently mix then […]

Fruit Compote PREPARATION: Stone or core fruit, and peel if necessary. Cut up or slice as needed. Combine all the other ingredients, including Hermesetas Gratulated or Hermesetas Liquid, in a pan and bring to the boil. Stir in the fruit and simmer until cooked but still firm. Immediately fill jars with the hot fruit, and […]