r e m m u S t s s e n e e Sw summer
2013 issue 23
endless possibilities
S e e t h is y e a r ’s la t e s t f o o d t r e n d s • popcorn • B e r r ie s
• le m on - li c io u s
everywhere
Peanut butter flavour...
mmmmm!
Home Industries & Informal Markets With compliments from Huletts
Dear Home Industry Member We know many of you begin looking for ideas for the party and festive season long before the end of the year rush begins, so this year we’ve made sure you receive our booklet in good time to inspire you with some great ideas. There are exciting new trends in baking and we asked two of the top food editors in South Africa to share their favourites with us. Herman Lensing is the food editor of Sarie and his recipe for butterscotch popcorn is irresistible! The trendy multi-coloured cake is from Vickie de Beer, food editor of Rooi Rose. Thank you to them both for sharing these ideas with us! Other exciting trends include being creative with berries, lemon-flavoured cakes, super-sized biscuits and of course, everyone’s favourite - cupcakes. Customers are going to be looking out for these lines so be warned and be ready! Morning markets are here to stay and it is very important that Home Industry shops familiarise themselves with this increasingly popular concept. Make sure you do not lose clients to these markets because their produce is perceived to be trendier. Home Industries have stood the test of time and are known for their quality and good prices but it is important to take note of your competitors. There are lots of opportunities to broaden your client base to include the younger generation and growing middle class. They are well informed about trends and have clear ideas about what they want. Smart packaging and slick presentation is important. Themed birthday parties, for both young and old, novel kitchen teas and bachelorettes, baby showers and christenings – these are all great opportunities to make them your life-long customers and spread the word among their friends and family! Warm wishes from Huletts for the upcoming festive season.
Regards Mathilda Pansegrouw
summer fun recipes
With compliments from Huletts Sugar Met die komplimente van Huletts Suiker
Contents
22
12
6 Crème fraîche lemon cake 8 The lighter (and healthier) side of trifle 10 Marble cake
26
11 Xmas white chocolate cake pops
10
12 Date balls 13 Butterscotch popcorn 14 Linda’s fruity tray bake 16 Custard biscuits with a stylish twist
20
18 Chocolate cake
30
31 Raspberry JAM strudel
20 Peanut butter fudge 22 Dainty and delicious
32 Berries other than strawberries
24 Cupcakes with lavender
38 Luscious lemon tart
26 Macaroons with attitude 28 Red velvet cupcakes 30 Raspberry jam
10
16
40 From home kitchen to 450 square meter shop! 44 Star biscuits
For more information contact: homeindustry@mpmarketing.co.za
summer cakes
Crème fraîche
lemon cake ingredients
Icing
6 extra large eggs 5ml (1t) salt 525g (625ml) Huletts Castor Sugar, sifted 225g crème fraîche 6 lemons, zested 420g (750ml) cake flour 15ml (1T) baking powder 150g butter, melted 100ml lemon juice
200g butter 250g (480ml) Huletts Icing Sugar, sifted 5ml vanilla essence finely grated zest of 1 lemon (optional)
Method
Method Beat butter until light and fluffy. Add the icing sugar slowly and beat to a spreadable consistency. Layer the cake with icing in between as well as on top and sides. Dust with finely grated lemon zest if desired.
Preheat oven to 160ºC. Beat eggs and salt together. Add the icing sugar a little at a time while beating until thick and pale. Mix in the crème fraîche and lemon zest. Sieve the flour and baking powder together and gently mix in, followed by the melted butter. Spoon out into two 23cm diameter greased and lined baking tins and bake for 30 minutes or until a skewer inserted comes out clean. Drizzle with lemon juice when the cake comes out the oven. Leave to cool slightly in baking tins and turn out when convenient to handle.
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Huletts 7
summer cakes
The lighter (and healthier) side of
trifle
ingredients
Custard
1 Basic butter or sponge cake
280ml milk 280ml pouring cream 45g butter, chopped 5ml vanilla essence 105g (125ml) Huletts Castor Sugar 35g (60ml) Maizena 80ml water 5 extra large egg yolks
FILLING 180ml sherry (for sprinkling over cooled cake) 50g lightly toasted almonds 125g raspberries Custard (see recipe alongside) 375ml cream, whipped (optional) Place a 20cm-plate on top of the cooled cake and use a small, sharp knife to make a 3cmdeep cut around the plate. Cut a chequered pattern of 2cm-squares into the round and use a spoon to carefully scoop out the squares. Place 2 cups of the cake squares in a large bowl and pour over 125ml sherry. Set aside until all the liquid has been absorbed.
Method Place the milk, cream, butter, vanilla and sugar in a saucepan over medium heat and bring to the boil. Remove from the heat. Place the Maizena and water in a bowl and mix to a paste. Whisk into the hot milk mixture together with the egg yolks. Return to the heat and cook, whisking, for 2-3 minutes or until thickened. Transfer to a bowl and continue to whisk until cooled slightly.
FOR SERVING Sprinkle the remaining sherry over the base of the cake, return the cake pieces mixed with half of the toasted almonds as well as half of the raspberries to the hollowed-out cake. Pour over the custard and top with remaining raspberries. Refrigerate for 2-3 hours or until the custard is set. Sprinkle with the rest of the toasted almonds. Optional: Top the cake with the cream and extra raspberries just before serving.
Serves 8 Huletts 8
Huletts 9
summer fun
Marble cake Marble cakes, multiple-layer cakes, polka dot cakes, you name it, creative large cakes are very fashionable. We “borrowed” the idea for this marble cake (with slight changes) from Vicky de Beer, food editor of Rooi Rose magazine. Optional: Top the cake with the cream and extra raspberries just before serving.
To make a marble cake
Use your best sponge cake recipe. Divide the mixture into 4 portions. Colour each portion with a different colour food colouring of your choice. Starting in the middle, spoon the coloured batter, one colour a time, into the pan in neat, concentric circles. Use ¾ of the first two colours, half of the third colour and a quarter of the last colour. Repeat the process in the second pan, but this time starting with the colour of which most is left, working your way through the colours, ending, with the colour batter of which the smallest amount is left. Bake the cake as normal. Leave to cool and ice.
white chocolate
Cake
Pops makes 20 Ingredients
method
30ml cream 25g butter 100g white chocolate, broken into chunks 175g plain sponge cake, finely crumbled (See cupcake recipe page 43) 200g white or brown chocolate, broken into chunks Edible Xmas glitter
Put the cream, butter and 100g white chocolate in a heatproof bowl set over a pan of barely simmering water. Leave to stand until melted. Remove from the heat and stir in the cake crumbs. Chill in the fridge for about 1 hour until firm. Take heaped teaspoons full of the mixture and roll into balls roughly the size of a small walnut. Gently insert a lollipop stick into each one, then leave to chill and set overnight.
TO DECORATE Melt the 200g chocolate in a heatproof bowl set over a pan of barely simmering water. Remove from the heat and leave to cool. Dip the cake pops in the chocolate, turning to coat. Immediately sprinkle with glitter. Store the cake pops in an airtight container until required (not more than a week).
Huletts 10
Huletts 11
summer fun
Butterscotch
Makes 30-40 balls, depending on size
popcorn Ingredients
method
45ml sunflower oil 250g popcorn 400g (500ml) Huletts White Sugar 125ml water 5ml vanilla essence 125ml Huletts Golden Syrup 5ml salt 5ml bicarbonate of soda 230g butter
Place the oil in a large pot over high heat, cover with lid. Add the popcorn to the hot oil, cover with lid and allow the corn to ‘pop’ approximately 5 minutes. Remove from pot and place in an even layer on a large baking sheet. In a large pot bring the sugar, water, vanilla essence, syrup, salt and bicarbonate of soda to the boil. Lower the heat and simmer for 5-8 minutes or until you have a dark caramel colour. Remove from heat and mix in the butter. Pour warm caramel over the popcorn and stir through, quickly coating all the corn. Leave to cool. Roll into balls – any size that you desire. Package as desired into airtight packaging.
Date
Makes 30-50 balls depending on size
Balls Ingredients 250g butter 200g (250ml) Huletts White Sugar 2 x 250g pitted dates roughly chopped 1 packet nibbed almonds 1 packet Marie or Tea Lovers Biscuits - crushed 250ml Rice Crispies 5ml vanilla essence 1 extra large egg - beaten Desiccated coconut, to coat
method Melt butter and sugar over low heat. Add dates and almonds and cook over medium heat until thick and smooth. Remove from heat and mix in the biscuits, Rice Crispies and vanilla essence. Allow date mixture to cool slightly and mix in egg. Roll into small even-sized balls and roll in coconut.
Huletts 12
Huletts 13
sell the tray bake in individual squares, or as a slab on its own.
morningt marke
fruity tray bake ingredients
Method
175mI sunflower oil, plus extra for greasing 175g Huletts Treacle Sugar 3 extra large eggs 1 small ripe banana, mashed 140g apples, grated 100g grated carrots zest of 1 lemon 250g self-raising flour 5ml bicarbonate of soda 5ml mixed spice FOR THE ICING 225g Huletts Icing Sugar, sieved 75g passion fruit or lemon curd 75g cream cheese
Preheat oven to 180째C. Grease and line a 22cm-square tin with baking paper. Whisk the oil and sugar in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time, followed by the banana. Mix in the apple, carrots and lemon zest. Sift the flour, bicarb and mixed spice together and fold into the fruit mixture. Pour the mixture into the tin and bake for 40 minutes, until a skewer inserted comes out clean. Cool for 10 minutes before turning out onto a wire rack.
FOR THE ICING To make the icing, beat together the icing sugar, passion fruit or lemon curd and the cream cheese. Spread over the top of the cake and cut into squares to serve.
ideal with a cup of coffee at morning markets Huletts 14
Huletts 15
The generous size of these biscuits make them ideal for selling individually, especially at morning markets.
morningt marke
Custard biscuits with a
stylish twist ingredients
Method
140g butter, softened 170g (200ml) Huletts Castor Sugar 1 extra large egg 5ml vanilla essence 225g (400ml) self-raising flour 85g (160ml) custard powder 85g white chocolate, chopped or slithered almonds into small chunks
Heat oven to 180ยบC. Grease 2 baking sheets. Cream the butter and sugar until light and fluffy. Add the egg and vanilla, and mix well. Sift together the flour and custard powder, then tip into the bowl and mix into a dough. Work the chocolate or almonds in by hand. Roll the dough into balls the size of walnuts, then place on the baking sheets, wide apart, to allow for spreading. Press each biscuit down lightly with your fingers. Bake for 12-15 minutes until light golden. Remove and cool on a wire rack.
HINT A combination of the white chocolate and slithered almonds can also be used.
Makes 20 large biscuits Huletts 16
Huletts 17
you can never go wrong with a chocolate cake. it remains everybody’s favourite!
morningt marke
chocolate with peanut cake butter icing and brittle ingredients
Peanut butter icing
420g (750ml) cake flour 250ml cocoa powder 7,5ml baking powder 15ml bicarbonate of soda 7,5ml salt 600g (750ml) Huletts White Sugar 375ml buttermilk 375ml warm strong coffee 180ml sunflower oil 3 extra large eggs, beaten 15ml vanilla essence
150g soft butter 200g (400ml) Huletts Icing Sugar,sifted 180g peanut butter
Method Heat oven to 180ÂşC Sieve flour, cocoa powder, baking powder, bicarbonate of soda and salt together. Add the sugar and mix. Mix the rest of the ingredients together and add to the dry ingredients. Beat together for 3 minutes until smooth. Divide and spoon batter into 2x22cm diameter paper-lined and greased cake tins. Bake for 30-40 minutes or until the skewer inserted comes out clean. Place cakes on wire rack to cool. Cut the cakes horizontally in half using a sharp serrated knife.
Huletts 18
Method Beat the butter until creamy. Add the icing sugar and peanut butter and beat until light and fluffy. Spread icing between cake layers as well as on top.
Peanut brittle 250ml peanuts 250ml (200g) Huletts White Sugar
Method Grease a baking sheet and spread the peanuts over the base. Be careful not to spread the nuts too thinly. Heat the sugar over medium heat, stirring all the time, until golden brown and syrupy. Pour evenly over the nuts and allow to cool. Break into pieces. Use as cake decoration.
Huletts 19
morningt marke
Peanut butter
FUDGE ingredients 125g butter 500ml (360g) Huletts Brown Sugar 125ml milk 180ml peanut butter 5ml vanilla essence 390g (750ml) Huletts Icing Sugar
This fudge is very creamy and rich and definitely not for the faint hearted Method
Makes 64 squares of 2,5x2,5cm each
Huletts 20
Melt the butter over medium heat. Add the brown sugar and stir until dissolved. Boil together for 2 minutes. Remove from heat and stir in the peanut butter and vanilla essence. Sieve the icing sugar over the mixture and beat until smooth. Spoon mixture into a 20x20cm deep baking dish. Leave to cool completely. Cut the fudge into even-sized squares and store in an airtight container.
Huletts 21
Dainty anddelicious
d e l i ca t e t r e a t s
ingredients
Perfect for a table decoration and a sweet treat
175g butter, softened 250g (300ml) Huletts Castor Sugar 3 extra large eggs 100g full-fat natural yogurt 280g (500ml) cake flour 7,5ml baking powder
Butter Icing 5ml dried lavender, plus a little to decorate 50g butter 50g (100ml) Huletts Icing Sugar zest of 1 lemon, plus a little extra to decorate
Fondant Icing 60g apricot jam 1kg Huletts Icing Sugar yellow and purple food colouring
METHOD Preheat oven to 160ยบC. Grease and line a 20cm-square tin with baking paper. Beat the butter, sugar, eggs, yoghurt, flour and baking powder together until smooth. Spoon into tin and smooth the top. Bake for 40-50 minutes till golden and a skewer inserted comes out clean. Leave in tin for 10 minutes, then turn out on a wire rack to cool. Grind the lavender to a powder. Beat the butter and icing
Huletts 22
sugar together until pale and fluffy. Divide the mixture into 2 bowls, mix in the lemon zest to one batch and mix in the lavender to the other. Use a large serrated knife to remove the top of the sponge to give you a flat surface. Turn the cake over to give a flat surface. Use a ruler to cut the sponge into 16 even-sized squares. Cut the squares in half, horizontally. Spread one half with apricot jam and then butter icing and place other half on top. Refrigerate for at least 1 hour. Sieve the icing sugar into a large bowl, and add enough water to make a thick but pourable icing. Spoon a little of the white icing into a piping bag, set aside for later use. Divide the remaining icing into 2 bowls, colour one batch lemon yellow and the other pale lilac. Remove the sponges from the fridge and transfer to a wire rack, place on a tray to catch any drips. Spoon a little icing over each sponge, lilac for the lavender-flavoured sponges and yellow for the lemon. Use a small palette knife to coat the whole sponge with icing. Leave to set for 30 minutes, then cover the cakes with a second layer of icing to give a smooth surface. Pipe the white icing over the cakes. Leave to set for 1 hour at room temperature. Will keep for 2-3 days in sealed container.
Huletts 23
Makes 16 squares
lavender
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To make the sugared lavender sprig: Lightly dip the fresh sprig in slightly beaten egg white and then in Huletts Castor Sugar. Leave to dry completely.
J0252 CREATIVE ON DEMAND
Use same sponge cake recipe as for fondant squares but spoon batter into a 12-hole cupcake pan lined with paper cups. Bake for 25 minutes at 180ºC or until skewer inserted comes out clean. Ice with lavender colour fondant and decorate with a sugared lavender sprig.
J0252 CREATIVE ON DEMAND
Cupcakes with
As every kitchenista knows, simplicity and function are the basis of all good kitchen
J0252 CREATIVE ON DEMAND
d e l i ca t e t r e a t s
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Huletts 24
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Macaroons with attitude
d e l i ca t e t r e a t s
ingredients 4 extra large egg whites (or 5 small) 70g (80ml) Huletts Castor Sugar 230g (440ml) Huletts Icing Sugar 120g (250ml) ground almonds 2g salt (tiny pinch) gel food colouring (optional)
METHOD Preheat the oven to 150ยบC. Place egg whites and castor sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out; continue to whip for 1-2 more minutes. Add colour gel or powdered food colouring and continue to mix for a further 20 seconds. Sift the ground almonds and icing sugar and salt twice, discarding any almond lumps that are too big to pass through the sieve. Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula. The mixture should be smooth and very viscous, not runny. Overmix and your macaroons will be flat and have no foot, under-mix and they will not be smooth on top. Pipe onto trays lined with non-stick baking paper, rap trays on the work surface firmly (this prevents cracking) and then bake for 20 minutes. Check if one comes off the tray fairly clean, if not bake for a little longer.
Huletts 26
White ganache filling 75g fresh cream 100g white chocolate one drop rose water fresh strawberries Heat the cream until just boiling. Remove immediately from the heat and pour over white chocolate in a separate bowl. Mix until the chocolate has melted and is well combined. Mix in the drop of rose water. Leave to cool. Pipe onto macaroons. Quarter the strawberries and place decoratively on the filling. Top with another macaroon.
Huletts 27
Red velvet cupcakes
Add value to your presentation...
d e l i ca t e b i t e s
ingredients
VANILLA CREAM CHEESE ICING
350g (625ml) flour 300g (375ml) Huletts White Sugar 2,5ml bicarbonate of soda 5ml baking powder 2,5ml cream of tartar pinch salt 20ml cocoa powder 125ml sunflower oil 250ml buttermilk, at room temperature 3 extra large eggs 30ml red food colouring 10ml white vinegar 10ml vanilla essence finely grated zest from ½ orange melted butter
125g cream cheese, at room temperature 300g (600ml) Huletts Icing Sugar, sifted 80g butter, softened
METHOD Preheat the oven to 180ÂşC. Line 2x12-hole muffin pans with paper cups. In a large bowl, sift together the flour, sugar, bicarbonate of soda, baking powder, cream of tartar, salt, and cocoa powder. Whisk together the oil, buttermilk, eggs, food colouring, vinegar and vanilla. Stir in the zest. Using an electric mixer, gradually mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Place spoonfuls into prepared paper cups. Fill to 2/3 full allowing space to rise in cases. Bake for 20 minutes. Remove from pan and cool on a wire rack. Huletts 28
Picture left courtesy: Homespun Cake and Ice Cream shop, Clearwater Mall; Picture right courtesy: Tuismark, Northcliff Square
Mix together until smooth. Spoon over cup cakes .
Huletts is giving away 10 free cake boxes for every barcode of either 25kg Huletts Castor or Icing Sugar sent to us (if you send 10 barcodes, you qualify for 70 boxes). You can enter as an individual or as a shop. To receive your free boxes send us your original barcodes (minimum of five barcodes required), your name, and contact details to Huletts Presentation Box Promo, PO Box 3016, Saxonwold, 2132; or contact 011 646 8767 or daniel@mpmarketing.co.za.
ic n y r ber
e
Raspberry
jam
ingredients 300g frozen raspberries 165g (310ml) Huletts Icing Sugar 10 ml fresh lemon juice
Makes l +/- 250m jam
METHOD Place raspberries and sugar in a non-stick pot over high heat and stir until the sugar has dissolved. Bring to the boil and cook, stirring continuously for 8-10 minutes until the mixture is reduced and thickened. Spoon into a sterilised bottle.
Huletts 30
Makes 8 s r p o tion
Raspberry
JAM
strudel
ingredients 1x200g roll puff pastry raspberry jam (see recipe page 23) 1 extra large egg, separated Huletts Icing Sugar for sprinkling METHOD Roll out the pastry. Spread the jam down the middle of the pastry. Fold the edges over the pastry with the one edge slightly overlapping the other. Brush egg white on the underside of the overlapping edge and press down slightly to secure the pastry. Spray a baking sheet lightly with Spray and Cook and place the pastry with the seam at the bottom onto the baking sheet. Place in fridge for 30 minutes. Heat the oven to 200ยบC. Brush the pastry with beaten egg yolk. Bake in preheated oven for 20 minutes until golden and puffed. Remove from oven and leave to cool. Sprinkle generously with icing sugar.
Huletts 31
ic n y r ber
e Blackberries
have a deep purple, almost black colour and an equally deep flavour. Blackberries tends to be red during its unripe (“green”) phase, leading to an old expression that “blackberries are red when they’re green”.
BERRIES OTHER THAN
STRAWBERRIES South Africa’s berry farmers are recognised internationally for producing some of the best quality berries in the world.
Finding and using Berries Every grocery store carries a wide variety of fresh, canned and frozen berries. Look in the produce section for ripe, firm, brightly coloured berries with no sign of mould or mushy spots. Fresh berries are easy to eat and they don’t require much preparation. Most berries are naturally sweet so you don’t need to add sugar or toppings. Just rinse them under water and serve for a nutritious snack or dessert. Berries can also be found in the frozen foods section of the grocery store. Look for berries that are frozen without any added sugar or syrup. Frozen berries aren’t as firm as freshly picked berries (after they thaw anyway), but they are still delicious and nutritious. Dried berries are sold in the snack aisle of the grocery store. They look like raisins and can be used in recipes that call for raisins.
Blueberries
are plump dots of tart sweetness. Wild blueberries tend to be smaller and have more concentrated flavour, cultivated blueberries are bigger and juicier.
Gooseberries Gooseberries are small pebble-like green berries with a silvery cast and a sour-tart hit. Because of their intense flavour they are best in jams, pies and other highly sweetened dishes.
Raspberries have hollow cores (that’s the prime difference between them and blackberries) and come in delicate pink to deep red. Raspberries are perhaps the most delicate of all the berries. Look for matte berries with no bruising or crushing or anything remotely out of sorts – once one raspberry starts to fail, the rest tend to follow quickly. Since raspberries don’t keep well, plan to use them quickly. Rinse berries quickly in cool water just before using and dry by laying gently on a clean towel and patting dry. Ripe, sweet, juicy local berries are a great treat for summer eating. Berries don’t ripen after picking, so choose bright, deeply coloured berries without any mushiness. Berries are delicate creatures that are at their best eaten soon after picking. Store them, if needed, covered and chilled. Rinse and pat dry just before eating or using. Huletts 32
Cranberries
Hard and tart, they are usually cooked with some sugar, dried and sweetened, or used to make syrups or other preserves. Huletts 33
200 Home Industry Members stand a chance to win one of these lovely Preserves recipe books sponsored by Huletts Sugar. The recipe book features 24 winning recipes from WAU ( Womens’ Agricultural Union) nationwide. The recipes vary from easy microwave jam to more complicated jellies as well as other sweet and savoury preserves.
Preserves A South African favourite
Piccalilli Yields 4 honey jars Val McKay, FWI KZN
Ingredients Use a variety of vegetables such as: 4 green tomatoes 1 large cauliflower 500g beans 2 cucumbers 500g small onions 1 red chilli, optional Sauce 15ml curry powder 10ml turmeric 30ml dry mustard 30g flour 40g (50ml) Huletts SunSweet Brown Sugar 5ml salt 1ml cayenne pepper 1 liter white vinegar
Method
To enter:
erves” SMS “Huletts pres me, na ur yo as well as d an s es dr ad l sta po cell ur yo as code as well 3 11 :32 to r be num Standard SMS rates apply.
Savoury and sweet recipes A collection of WAU members’ tried and tested resipes
1. Prepare the vegetables and cut into desired shapes. 2. Pack in layers in an earthenware container. Sprinkle salt between the layers. Leave for 24 hours. 3. Rinse thoroughly under running water. Drain. 4. Place the vegetables in a pot and pour boiling water over. Heat to boiling point. 5. Remove from the heat and leave in the water to cool. 6. To make the sauce: mix the dry ingredients to a smooth paste with a little vinegar. 7. Heat the rest of the vinegar to boiling point. Add the paste whilst stirring continuously. 8. Stir until the mixture boils again. Add the prepared vegetables. Boil for 5 minutes. 9. Spoon into sterilised jars and seal immediately. Ready to eat in two weeks.
There are two types of South Africans. Those who can bake the most delicious, syrupy champion koeksisters and those who love eating them! Koeksisters are iconic to South Africa. Huletts and Innibos have cooperated to preserve this legacy...
Congratulations to Yvonne Jansen van Vuuren, eMalahleni! You are the Huletts Koeksister Champion 2013 AND you have won R100 000 cash with compliments from Huletts! Winner Yvonne Jansen van Vuuren with Paul Dickinson, General Manager: Huletts Marketing and Sales
After visitors to Innibos tasted 10 000 finger-licking good koeksisters, they had the opportunity to vote for their favourite; and now we can announce the Huletts Koeksister Champion 2013...
Huletts, making every day sweeter!
Huletts, making every day sweeter!
To bake blind
summer treat
Luscious
lemon tart Sweet Rich Shortcrust Pastry ingredients
Heat oven to 180ยบC .Line pastry shell with greaseproof paper and fill with dried beans. For partial baking bake the shell for 8 minutes or until sides are just coloured. Remove the paper and beans, return the shell to the oven and bake for another 5 minutes. Sides of shell can be protected with foil to prevent over-baking.
Lemon filling Ingredients 250ml cream 2 extra large eggs 3 extra large egg yolks, extra 110g (125ml) Huletts Castor Sugar 125ml lemon juice
220g (390ml) cake flour 2,5ml salt 80g (150ml) Huletts Icing Sugar 125g butter or margarine 2 extra large egg yolks 15ml iced water
Method
Method Sift the flour, salt and icing sugar together and place in bowl of food processor. Add the butter and process until the mixture resembles fine bread crumbs. With the motor running add the egg yolks and process until combined. Add the iced water and process until the dough just comes together. Turn pastry out onto a lightly floured surface and knead until smooth. Wrap the pastry in cling film and refrigerate for 30 minutes or until ready to use.
Makes 500g
Heat oven to 140ยบC. Place all ingredients in a mixing bowl and whisk to combine, strain. Roll out pastry and line a 22cm pie dish (see recipe). Place dish on a baking tray and pour the filling into the pie shell. Bake for 30-35 minutes or until just set. Leave to cool at room temperature and then refrigerate. To serve, dust with icing sugar.
Makes 8 portions
Preparing Pastry Tin Roll out the pastry to a circle 4cm wider than the diameter of the tin. Using the rolling pin, lift the pastry, centre it over the tin and ease it into place. Working from the centre outwards, press the pastry into the flan tin so that it fits snugly into the bottom edge and up the sides. Roll the rolling pin across the rim of the tin to remove excess pastry. Press around the rim and into the fluted sides with the fingertips. Using a fork, prick the base in several places to release any trapped air and to help prevent rising during cooking. Place in the freezer for 10 minutes, then remove. This will make the pastry firmer.
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FAMILY TREATS
From home
KITCHEN to 450 square
meter shop! The Wadee family from Fordsburg, Johannesburg, know all about biscuits. Biscuits are at the centre of their lives and have also provided them with a very good life! Zarina, mother of the family, started baking biscuits from her home kitchen almost 18 years ago with not much more than a gas stove and a Kenwood mixer. In the beginning she baked mainly for family and friends, but soon word started spreading. Her husband, Abdul ,who was then working in the textile industry, made sure that his colleagues tasted Zarina’s biscuits and subsequently orders came streaming in. On Fridays Abdul had his hands full delivering Zarina’s biscuits! Soon Zarina had to move out of the kitchen and into the garage for more space. She literally baked her way through tons of sugar and flour and many Kenwood mixers, her husband says jokingly. Then she had to move again. This time to her own 40 square meter shop in Fordsburg. Her biscuits became so popular that Abdul gave up his full-time job to manage the shop, while Zarina focused fulltime on the baking. Another move was inevitable, this time to a 140 square meter shop. In between the biscuit baking Zarina and Abdul’s children, Mohammed, Fatima and Sumaya, grew up and all decided to join the biscuit business. So once again they moved – this time to a 450 square meter space. This shop is big enough for the whole family, including daughter-in-law Farzaana , to get involved. The ‘new’ shop boasts industrial equipment such as rotary ovens and large mixers, as well as cold rooms and freezers . >>
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FAMILY TREATS
During this time the family have also developed a large range of savoury bites which are sold in platters and also unbaked from the freezer. Sweet produce provides 55% of the turnover, whilst the savouries make up 45% of turnover. Every month they bake their way through 2,500kg of flour, 750kg of Huletts white, castor and icing sugar and mounds of Mooi River butter! The quality is what makes their biscuits famous and both Abdul and Zarina believe that using quality ingredients comes through in the taste. In total they now employ 37 staff members, some of whom have been with them from the beginning. Abdul believes that a good understanding between staff and management makes for a sound business. Zarina, with her years of experience as a confident baker, has always been happy to share her knowledge through demonstrations, especially to younger girls. Many of these young women who are now married and baking for their own families, still appreciate encouragement and advice from Zarina. Eid, Dewali, Easter and Christmas are always the busiest times, but with the children able to stand in, Abdul and Zarina can take time off to enjoy a well deserved holiday once the rush is over! Some of their favourite places include Cape Town and Durban and overseas destinations like Saudi, Mecca and Dubai. The business that started out as a kitchen table business is now a thriving family concern. n
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Home Made Delights Abdul Wadee Tel: 011 834 3312
christmas cheer
star BISCUITS ingredients 280g (500ml) cake flour 105g (125ml) Huletts Castor sugar pinch of salt 200g butter 1 extra large egg, beaten Huletts Icing Sugar for dusting Mix the flour, sugar and salt until combined. Add the butter and mix until it resembles fine bread crumbs. Add the beaten egg and mix until the mixture holds together. Place dough in plastic bag and leave to rest in refrigerator for 30 minutes.
The Kenwood Multipro Excel is perfect for those who entertain regularly or who batch cook for bulk freezing. Its sleek, brushed metal modern design is coupled with a powerful 1200 watt motor. The 55 + functions will handle almost every kitchen task.
Method Preheat oven to 180ºC. Roll out pastry to ±5mm thickness on lightly floured surface. Cut shapes with star shaped cutter. Place on greased baking tray and bake for 10-12 minutes until pale gold. Remove from oven and leave to cool. Dust generously with icing sugar.
Variable speed gives complete control of ingredients, plus ‘auto function’ finds the optimum speed for each task. With a variety of bowl sizes (4 litre, 2.9 litre and 1.75 litre), there’s one to fit any type of dish. An extra-large food tube eliminates prechopping of ingredients. In addition, the Multipro comes with a glass liquidiser, glass multi mill and citrus press. For more information, please visit www.kenwoodworld.com; email info@kenwood-sa.co.za or phone (011) 474 0153.
Makes 30 - 40 biscuits depending on size Huletts 44
KNOW YOUR SUGARS White Sugar White sugar crystals. Uses: General sweetener used in all prime foods and beverages. Also used as a general household sweetener.
Rainbow Sugar Extra large sugar crystals with an attractive array of colours added, with permitted colouring agent. Uses: The visual appeal of these coloured sugar crystals can be used to great effect when decorating cakes, biscuits and desserts. They also add a touch of glamour when added to sugar bowls.
Cube Sugar
SunSweet Sugar
White sugar specially compressed into small cube shapes. Uses: Cubes are suitable for use in tea, coffee and cocktails.
This is raw sugar that has a unique pale brown colour – the colour varies slightly depending on seasonal factors. Uses: This raw sugar is a product of the milling process and is used primarily in the confectionery, bakery and canning industries.
Treacle Sugar Treacle sugar (previously known as soft brown sugar) is SunSweet Sugar (raw sugar) with added molasses. Molasses is a by-product of sugar. Uses: This raw sugar is a product of the milling process and is used primarily in the confectionery, bakery and canning industries.
lcing Sugar Finely milled white sugar with a permitted anti-caking agent added. Uses: The only icing sugar that gives a smooth finish to all types of confectionery and cake icing.
Caramel Sugar This medium brown sugar is SunSweet Sugar (raw sugar) coated with caramel colourant. Uses: Caramel sugar is superb in coffee. It is also perfect for biscuits, cakes and loaves, as well as any recipe calling for fruit in the mixture.
Castor Sugar Specially screened fine white sugar. Uses: These fine, quick-dissolving crystals are ideal for use in baking and making ice-cream, meringues and desserts. Castor sugar may also be sprinkled over fresh fruit. Huletts 46
Yellow Sugar SunSweet Sugar (raw sugar) with permitted colouring added. Uses: Yellow sugar is used in preserves such as jams, pickles, chutney and home-brewed beer. Huletts 47
Head Office – Marketing Sales and Distribution: 444 South Coast Road, Rossburgh, 4094, KwaZulu-Natal, South Africa. P.O. Box 1501, Durban, 4000. Tel (031) 460 0111 Fax (031) 460 0366; Gauteng: Tel (011) 873 6238/6260; Western Cape: Tel (021) 551 7866; Customer Care Line: 0860 784 277; www.hulettssugar.co.za