Home Industry Tuisbedryf Spring 2005

Transcription

1 Home Industry Tuisbedryf Spring 2005 preserves tea loaves Christmas baking snacks With the compliments of Huletts Sugar

2 With the compliments of Huletts Sugar Met komplimente van Huletts Suiker Oktober 2005 Beste Tuisbedryflid, In die boekie probeer ons ook bietjie aandag gee vir diè van u wat meer tuis voor die potte as die koekpanne voel. Preservering het weer hoogmode geword, maar dit moet darem bietjie meer interessant wees as die gewone ingelegde perskes en appelkose. In hierdie boekie probeer ons so n paar nuwe idees gee vir interessante gepreserveerde items. Dit is ideaal vir die geskenkrak vir die winkel en ook om as bykos vir spysenering te gebruik. Maak ook seker dat al die bloemistes van julle interessante gepreserveerde items weet. Geskenkpakke in plaas van blomme is deesdae groot in aanvraag by bloemistes en gepreseveerde items is perfek vir so n geskenkpak. Nuwe idees vir die Kersrak is altyd welkom. Probeer gerus die wit Kerskoek. Dit is n baie besonderse koek wat sonder twyfel by baie byval sal vind. Bak so n koek liewer met botter as margarien - dit maak n groot verskil. In ons afdeling oor snoephappies gee ons n paar nuwe idees vir ou staatmakers. Met al die skemerpartytjies op hande kan dit dalk handig inkom. Mag almal van julle, vir wie daar nog baie harde werk voor die einde van die jaar voorlê, geseën wees met goeie gesondheid en hope energie. Vriendelike groete, Mathilda Pansegrouw Indien u enige inligting benodig oor resepte in hierdie boekie, skakel Graham Gowar by (021) Contents Pages Pawpaw and Pineapple Jam, Kiwi Fruit Jam and Chilli & Tomato Jam Cover, 4 & 5 Beetroot Chutney 6 & 7 Butternut, Apricot and Almond Chutney 8 & 9 Mediterranean Chutney 10 & 11 Conversion Charts 12 Orange and Passionfruit Jelly Marmalade 14 & 15 Banana and Orange Loaf 16 & 17 Buttermilk Fruit Loaf 18 & 19 Rooibos Tea Fruit Loaf / Citrus Marmalade 20 & 21 Bacon & Cheese Loaf / Sweet & Hot Dried Fruit Chutney 22 & 23 Orange Wheels 24 & 25 Shortbread Biscuit Bells 26 & 27 Cherry Loaf 28 & 29 White Fruit Cake 30 & 31 Stollen 32 & 33 A Christmas Tree for My Teacher 34 & 35 Carrot Cake 36 & 37 Crunchies with a Difference 38 & 39 Serving Snacks 40 & 41 Delightful Dips 42 & 43 Marinated Feta Cheese 44 & 45 Daring Combinations with Cheese 46 & 47 FORK COURTESY BEACH HOUSE, HERMANUS see recipe page 26 Preserves Huletts 3

3 Pawpaw and Pineapple Jam 2 medium firm pawpaws (2kg) 1 medium pineapple (1.25kg) 500ml fresh lemon juice 2kg Huletts White Sugar 10ml pectin, mixed with 30ml water (Pectin available from chemists) Quarter, seed and peel pawpaws, chop into 2cm pieces. Peel pineapple, remove core and chop pineapple into 2cm pieces. Combine pawpaw, pineapple and lemon juice in a large saucepan; bring to the boil. Reduce heat; simmer, uncovered for 5 minutes. Add sugar; stir over low heat, without boiling, until sugar dissolves. Add pectin paste. Bring to the boil, uncovered, stirring occasionally, about 30 minutes or until jam gels when tested. Leave 5 minutes. Pour hot jam into hot sterilised jars. Seal while hot. Makes ± 3 litres jam. Serving suggestion : On toast, muffins or scones. Kiwi Fruit Jam 12 large kiwi fruit 10ml pectin 30ml water 15ml fresh lemon juice 500ml (400g) Huletts White Sugar green food colouring (optional) Cut kiwi fruit into small cubes. Mix pectin, water, lemon juice and 15ml of the sugar to a smooth paste. Combine kiwi fruit with remaining sugar in large saucepan. Stir over heat, without boiling, until sugar dissolves. Add pectin paste. Bring to the boil, uncovered, stirring occasionally, about 10 minutes or until jam gels when tested. Tint with colouring, if desired. Pour hot jam into hot sterilised jars. Seal while hot. Makes ± 625ml jam. Serving suggestion : On toast, muffins or scones. 1 kg whole tomatoes, skinned 1kg Huletts White Sugar 8 small chillies, finely chopped (for a milder jam remove the seeds) 2 packets of spring onion, finely chopped (use the whole spring onion) Juice of 4 lemons Chop the tomatoes and add to a pot Chilli and Tomato Jam with the sugar, chillies and spring onion and lemon juice. Stir the mixture over a medium heat until all the sugar has dissolved and only then increase the heat so that the mixture can boil. Cook for ± 30 minutes stirring the mixture occasionally. Allow the mixture to cool thoroughly before pouring or spooning into the sterilised jam jar. Makes ± 1,5 litres of jam. Serving suggestion : As an accompaniment to roasts or with cheese. To sterilise bottles : Fill bottles half-full with cold water. Place in microwave. Microwave on full power. When water starts to boil microwave for another minute. Use a dry clean cloth to remove the bottles, pour out the water and leave the bottles to dry. For setting tests, see page 8 Huletts 4 Huletts 5

4 Beetroot Chutney 500ml red wine vinegar 310ml (250g) Huletts Treacle Sugar 1kg beetroot, peeled and finely chopped or grated 2 large onions, sliced 4 Granny Smith apples, peeled and grated 5ml crushed dried chillies 5ml salt 5ml ground cinnamon 2ml ground cloves 2ml black pepper 5 cloves of garlic, crushed 15ml fresh grated ginger Brown sugar should be stored in polyethylene plastic bags to retain moisture, and microwaved for 6 minutes to remove lumps, whilst granulated sugar and icing sugar should be stored in airtight containers. Heat the vinegar in a large heavy saucepan and add the Huletts Treacle Sugar. Dissolve the sugar over a low heat and then bring to boil. Put all the remaining ingredients into the pot and simmer for about 30 minutes or until most of the liquid has evaporated and the beetroot is soft. Bottle in sterilised jars while still hot and close immediately. This chutney will keep for at least 6 months unopened. Once opened store in the fridge. Makes ± 1,5 litres of chutney. Serving suggestion : As an accompaniment to roasts. TIPS FOR CHUTNEY-MAKING Use malt vinegar for its intense flavour. Wine vinegar or cider vinegar are better for preserving colourful or light-coloured vegetables because they will not spoil the colour of the vegetables. The choice of Huletts Sugar will affect the end result: Huletts Caramel Sugar gives the richest flavour and colour; Huletts SunSweet Sugar gives a caramel flavour; and Huletts White Sugar helps to retain the colour of light ingredients. Never cover the pan when making chutney. Cooking the preserve uncovered allows the liquid to evaporate and the chutney to thicken. Towards the end, stir the chutney frequently to prevent it from catching and burning on the base of the pan. Always store chutney in a cool dark place: warmth can cause it to ferment, and bright sunlight can affect the colour. Huletts 6 Huletts 7

5 Butternut, Apricot and Almond Chutney 1 small butternut, weighing about 800g 500ml (400g) Huletts Yellow Sugar 600ml vinegar 2 onions, chopped 250g dried apricots, quartered finely grated rind and juice of 1 orange 2.5ml turmeric 15ml salt 100g flaked almonds Huletts Yellow Sugar is used in preserves such as jams, pickles, chutney and home-brewed beer. Testing for a Set Temperature test: If you have a sugar thermometer you need to wait until the tempearture reaches 105ºC (221ºF). Saucer test: Pop a saucer into the freezer and chill it well. Take the simmering jam off the heat and spoon a little onto the chilled saucer. Carefully push the jam with your finger and if the surface wrinkles the jam has reached setting point. If not, then simmer the Halve the butternut squash lengthways and scoop out the seeds. Peel off the skin, and then cut the flesh into 2cm cubes. Put the Huletts Yellow Sugar and vinegar in a preserving pan and heat gently, stirring occasionally, until the sugar has dissolved. Add the squash, onions, apricots, orange rind and juice, turmeric, and salt to the preserving pan. Bring the mixture slowly to the boil. Reduce the heat and simmer gently for minutes, stirring frequently towards the end of the cooking time, until the chutney is reduced to a thick consistency and no excess liquid remains. Stir in the flaked almonds. Spoon the chutney into warmed sterilised jars, cover and seal. Store in a cool, dark place and allow to mature for at least 1 month before eating. Once sealed: use within 2 years. Once opened, store in the refrigerator and use within 2 months. Makes ± 1,75 litres of chutney. Serving suggestion : As an accompaniment to roasts or with cheese. jam for a few minutes more before repeating the test. Flake test: Take a wooden spoon and lift out a little of the jam. Let it cool slightly and then tip the spoon so that the preserve drops back into the pan. If the drips run together like a flake rather than drips then setting point has been reached. To seal the jars: Pour 5ml brandy over the top of the jam and swirl around or seal with melted wax. Huletts 8 Huletts 9

6 Mediterranean Chutney 450g onions, chopped 900g ripe tomatoes, skinned and chopped 1 aubergine (eggplant), about 350g cut into cubes 450g courgettes sliced 1 yellow (bell) pepper, quartered, seeded and sliced 1 red (bell) pepper, quartered, seeded and sliced 3 garlic cloves, crushed 1 small sprig of rosemary 1 small sprig of thyme 2 bay leaves 15ml salt 15ml paprika 300ml white vinegar 500ml (400g) Huletts Caramel Sugar 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. Put the chopped onions, tomatoes, aubergine, courgettes, peppers and garlic in a preserving pan. Cover the pan with a lid and cook gently over a very low heat, stirring occasionally, for about 15 minutes, or until the juices start to run. Tie the rosemary, thyme and bay leaves in a piece of muslin (cheesecloth). Add to the pan with the salt, paprika and half the vinegar. Simmer, uncovered, for 25 minutes, or until the vegetables are tender and the juices reduced. Add the Huletts Caramel Sugar and remaining vinegar to the pan and stir over a low heat until the sugar has dissolved. Simmer for 30 minutes, stirring the chutney frequently towards the end of cooking time. When the chutney is reduced to thick consistency and no excess liquid remains, discard the herbs, then spoon the chutney into warmed sterilised jars. Set-aside until cool, then cover and seal with vinegar-proof lids. Store the chutney in a cool, dark place and allow to mature for at least 2 months before eating. Use the chutney within 2 years. Once opened, store in the refrigerator and use within 2 months. Makes ± 2 litres of chutney. Serving suggestion : On Italian or French bread with cheese or on pasta. Huletts 10 Huletts 11

7 Handy Conversion Charts Sugar Equivalents 5ml 12,5ml 60ml 80ml 100ml 125ml 200ml 250ml White & SunSweet Sugars 4g 10g 50g 65g 80g 100g 160g 200g Treacle & Caramel Sugars 4g 10g 45g 60g 70g 90g 140g 180g Castor Sugar 4g 10g 50g 70g 85g 105g 170g 210g Icing Sugar 3g 7g 30g 40g 50g 65g 105g 130g Spoons Cups Oven Temperatures 1 ml = ¼ teaspoon 3 ml = ½ teaspoon 5 ml = 1 teaspoon 15 ml = 1 tablespoon 30 ml = 6 tsps or 2 tbsp 60 ml = 4 tbsp or ¼ cup 60 ml = ¼ cup 80 ml = 1/3 cup 125 ml = ½ cup 160 ml = 2/3 cup 180 ml = ¾ cup 250 ml = 1 cup 500 ml = 2 cups 1 litre = 4 cups Very cool : 140ºC / 275ºF Cool : 150ºC / 300ºF Warm : 160ºC / 325ºF Medium : 180ºC / 350ºF Fairly hot : 190ºC / 375ºF Hot : 200ºC / 400ºF Very Hot : 230ºC / 450ºF Pounds Ounces Liquids ½ oz = 15g ¾ oz = 20g 1 oz = 25g 1½ oz = 40g 2 oz = 50g 2½ oz = 60g 3½ oz = 90g 4 oz = 100g 5 oz = 150g 6 oz = 175g 7 oz = 200g 8 oz = 225g 9 oz = 250g 10 oz = 275g 11 oz = 300g 12 oz = 350g 13 oz = 375g 14 oz = 400g 15 oz = 425g 1 lb = 450g 2 lb = 900g 2¼ lb = 1kg 3 lb 5 oz = 1,5kg 4¼ lb = 2kg 1 fl oz = 15g 2 fl oz = 20g 3 fl oz = 25g 3½ fl oz = 40g 4 fl oz = 50g 5 fl oz (¼ pt) = 60g 10 fl oz (½ pt) = 90g 20 fl oz (1 pt) = 100g 1¼ pt = 150g 1½ pt = 175g 7 oz = 200g 8 oz = 225g Glass keeps good food good. Glass makes the world s purest, safest storage container. Because glass contains no poisons, it cannot harm good food. Food looks more delicious in glass. And somehow, it seems to also taste better in glass. And when you get to the bottom of the jar, just wash it and use it again. That s the beauty of glass. Huletts 12 For more information on where to get glass jars from Consol call (Western Cape), or (Gauteng). IT S GOOD. IT S IN GLASS.

8 Orange and Passionfruit Jelly Marmalade 8 medium oranges 125ml water 4 medium lemons 3 litres water, extra 7x250ml (1.4kg) Huletts White Sugar 125ml passionfruit pulp (approximately 6 passionfruits) What is Huletts White Sugar? White Sugar is produced by dissolving raw sugar crystals (obtained from clarified sugar cane juice) and crystallizing the purified syrup, thus making white sugar 99,8% pure - the purest food known to man. Using a zester, remove rind from two of the oranges, cover rind with 125ml water, cover and stand 3 hours. Meanwhile, coarsely chop the two zested oranges, remaining oranges and lemons. Combine fruits, including seeds and rind (but excluding the soaking orange rind), in large saucepan with the extra water; bring to a boil. Reduce heat; simmer, covered, about 1 hour or until rind is soft. Strain mixture through large piece of damp muslin into large bowl, allow mixture to drip through cloth for several hours or overnight. Do not squeeze or press the mixture through the cloth as this will result in cloudy jelly. Measure the strained liquid, discard pulp. Allow 165g sugar to each cup of liquid. Return liquid with sugar and drained orange rind to clean large saucepan; stir over heat, without boiling, until sugar dissolves. Boil, uncovered, without stirring, about 45 minutes or until marmalade gels when tested. Stir in passionfruit pulp, stand 5 minutes. Pour hot marmalade into hot sterilised jars, seal while hot. Makes 1,75 litres of marmalade. Serving suggestion : On toast, muffins or scones. Huletts 14 Huletts 15

9 Banana and Orange Loaf Tea loaves 125g butter 250ml (200g) Huletts White Sugar 5ml vanilla essence 2 large eggs rind from 1 orange grated 250ml cake flour 5ml baking powder 250ml Nutty Wheat 4 ripe bananas, mashed 30ml orange juice Nutritionists consider carbohydrates to be the primary source of energy, which is why sugar is fundamental in any diet, because it forms part of the nutrients needed by the body to supply the energy required. Preheat oven to 180ºC. Cream butter, Huletts White Sugar and vanilla essence until light and fluffy. Add the eggs 1 by 1, beating well after each addition. Add the rind and mix. Sift the flour and baking powder together, add the Nutty Wheat and fold into butter mixture with the mashed bananas and orange juice. Pour mixture into a greased loaf tin. Bake for 45 to 60 minutes. Remove from oven, leave for 10 minutes to cool before removing from pan. Cool completely. About fruit loaves The flavour of fruit loaves improve over time. A crack across the top of a fruit loaf is acceptable. Fruit loaves can be left as is or decorated with a sprinkling of cinnamon sugar or sifted Huletts Icing Sugar. It can also be topped with a cream cheese topping or butter icing. Serve fruit loaves with butter, cream cheese or preserves for breakfast or tea. CROCKERY COURTESY BEACH HOUSE, HERMANUS Huletts 16 Huletts 17

10 Buttermilk Fruit Loaf 750ml self-raising flour 5ml ground cinnamon 2ml grated nutmeg 2ml salt 375ml fruitcake mix 375ml buttermilk 1 egg 50ml honey 75ml (60g) Huletts SunSweet Sugar 100ml oil cherries and blanched almonds Preheat the oven to 180ºC. Sift flour, spices and salt together. Mix in fruitcake mix. Whisk together the buttermilk, egg, honey, Huletts SunSweet Sugar and oil. Add to flour mixture and combine lightly but thoroughly. Turn into a lined and oiled 26 x 9 x 7 cm loaf pan and level top with back of a spatula dipped into hot water. As the batter is fairly stiff, cherries and almonds may be arranged on the top. Bake on middle shelf of oven for 1 hour. Stand 1 minute before turning out onto wire rack to cool. Makes 1 large loaf. This raw sugar is a product of the milling process and is used primarily in the confectionery, bakery and canning industries. Baking Pans Baking Times 40cm Ring Pan 40 minutes 14cm x 21cm Loaf Pan 1 hour 20cm Deep Round Cake Pan 50 minutes 24 Patty Pans 15 minutes CROCKERY COURTESY BEACH HOUSE, HERMANUS Huletts 18 Huletts 19

11 Rooibos Tea Fruit Loaf 500g fruit cake mix 2 tea bags Rooibos tea 500ml boiling water 25ml oil 2 eggs, lightly beaten 375ml (300g) Huletts SunSweet Sugar 4 x 250ml self-raising flour 2ml salt 5ml ground cinnamon 5ml ground mixed spice 5ml baking powder 5ml vanilla essence 50ml cinnamon sugar Put tea bags into bowl and pour boiling water over, add the dried fruit, stir and leave overnight. Next day. Preheat the oven to 180ºC. Turn mixture into large mixing bowl, remove tea bags, and add oil, eggs and Huletts SunSweet Sugar, mixing well. Sift flour, salt spices and baking powder. Add to fruit mixture, mix well, and stir in vanilla. Turn mixture, which will be thick and sticky, into two oiled and lined 20 x 9 x 7 cm loaf pans. Level tops with the back of a spatula dipped into hot water. Bake on middle shelf of oven at 180 C for 1-1 ¼ hours - test with a skewer to make sure they are cooked through. Remove from oven and sprinkle with cinnamon sugar. Leave to cool for 2 minutes. Turn out onto wire rack, remove paper and cool completely. Delicious with cream cheese and marmalade. Makes 2 loaves. Citrus Marmalade 3 oranges 2 lemons 1 grapefruit water Huletts White Sugar Wash the fruit thoroughly and halve. Remove the pips and centre pith. Shred the unpeeled fruit and then weigh it. Add 1,7 litres water for every 500g fruit and cook for 2 to 3 hours until the fruit is soft. After boiling, the quantity should be reduced by about half. Add 1,5kg Huletts White Sugar for every 500g uncooked fruit. Stir until all the sugar has dissolved and boil for 30 minutes to 1 hour as for jelly. Allow to cool for a few minutes and pour into sterilised jars. When cold, seal and screw the lids on tightly. Makes ± 1,5 litres of marmalade. CROCKERY COURTESY BEACH HOUSE, HERMANUS Huletts 20 Huletts 21

12 Bacon and Cheese Loaf 500ml self-raising flour 5ml baking powder 10ml mustard powder 3ml salt 60g Clover Butter 125ml Clover grated cheese 125g rindless streaky bacon, fried and chopped 1 extra-large egg 160ml Clover Fresh Milk extra grated cheese for topping Preheat the oven to 180 C. Sift the dry ingredients together. Rub in the butter and add the cheese and bacon. Beat the egg and milk together and add to the mixture. Mix thoroughly. Turn into a greased 23 cm loaf tin and sprinkle grated cheese on top. Bake for minutes. Leave to cool slightly in the tin, then turn out onto a wire rack. Sweet and Hot Dried Fruit Chutney 250g dried apricots 250g dates, pitted 250g dried figs 50g citrus peel 150g raisins 125ml apple juice 400ml vinegar 375ml (255g) Huletts Yellow Sugar finely grated rind and juice of 1 lemon 5ml mixed spice 5ml ground coriander 2.5ml cayenne pepper 5ml salt Roughly chop the dried apricots, dates, figs and citrus peel, then put all the dried fruit into a preserving pan. Pour over the apple juice, stir, then cover and leave to soak for 2 hours, or until the fruit has absorbed most of the juice. Add the vinegar and Huletts Yellow Sugar to the pan. Stir over a low heat until the sugar has dissolved. Bring the mixture to the boil, then reduce the heat and simmer for about 30 minutes, or until the fruit is soft and the chutney fairly thick. Stir occasionally during cooking. Stir in the lemon rind and juice, mixed spice, coriander, cayenne pepper and salt. Simmer for a further 15 minutes, stirring frequently towards the end of the cooking, until the chutney is thick and no excess liquid remains. Spoon the chutney into warmed, sterilised jars, cover and seal. Store in a cool, dark place and allow to mature for at least 1 month before eating. Use within 1 year. Once opened, store in the refrigerator and use within 2 months. Delicious with cheese or meat dishes. Makes ±1 litre of chutney. Huletts 22 Huletts 23

13 Orange Wheels 4 large oranges with thin skins 500ml (400g) Huletts White Sugar 500ml cold water 40ml lemon juice Wash the oranges. Peel every orange parallel with the segments in eight even sized wedges: do not break the orange peel when you peel the oranges. Remove as much of the white peel as possible without breaking the orange peel. Roll every piece up like a coil and, using a needle and thread string the coils together like a string of beads. Tie the two ends of the thread together. Place the string in a pot and cover with cold water. Quickly bring to the boil. Drain the hot water, cover with cold water and quickly bring to the boil again. Reduce the heat and simmer the peels until soft (if you can push a match through the peel then it is soft enough). Drain and discard the water. Heat the Huletts White Sugar, water and lemon juice in a pot until boiling. Place the cooked peels in the syrup and simmer for minutes until the peels are soft and the syrup thick. Leave to cool. Place the peels in a jar and pour over the syrup. Seal and store in a dark place. Makes 32 wheels. Serving suggestion : With pork, cheese or on toast. Huletts 24 Huletts 25

14 Shortbread Biscuit Bells 300g cake flour 125ml (110g) Huletts Castor Sugar 200g butter 1 egg, beaten 2.5ml almond essence strawberry jam Huletts Icing Sugar for dusting Sifted Huletts Icing Sugar is ideal for a decorative topping on baking. Mix the flour and Huletts Castor Sugar together. Rub in the butter until it resembles fine breadcrumbs. Add the beaten egg, almond essence and mix to a stiff dough. Add a little milk if the dough is to stiff. Place the dough into a plastic bag and leave to rest in fridge for 30 minutes. Preheat oven to 180ºC. Roll pastry to 3mm in thickness and cut out with bell shape cookie cutter. Place on greased baking sheet and bake for 8-10 minutes until light brown. Leave to cool. Sandwich two biscuits together with strawberry jam and dust with Huletts Icing Sugar. Make ± 30 biscuit sandwiched together. Baking for Christmas Huletts 26 Huletts 27

15 Cherry Loaf 200g Clover Mooi River Butter 125ml (110g) castor sugar 2 extra-large eggs, beaten 625ml self-raising flour pinch salt 100g red glace cherries, chopped into small pieces 250ml plain yoghurt 125ml condensed milk Topping 125g Clover Smooth Plain Cream Cheese 12 cherries chopped 25ml (12g) icing sugar Preheat the oven to 180 C. Cream the butter and castor sugar together until light and creamy. Add the eggs one at a time, mixing well after each addition. Sift the dry ingredients together. Stir in the cherries until coated with the flour. Add the dry mixture, yoghurt and condensed milk to the butter mixture and mix well. Turn into a greased 23cm loaf tin lined with baking paper and bake for about minutes. Remove from oven and leave to cool. Mix the ingredients for the topping (do not over mix) and spread onto loaf. Butter Cream Cheese Topping 100g soft Clover Mooi River Butter 500ml icing sugar 125ml Clover Smooth Plain Cream Cheese 5ml vanilla essence Place all ingredients together in a mixing bowl and mix until smooth, light and spreadable. Use as cake topping and filling. Add lemon or orange rind to this topping for extra flavour CROCKERY COURTESY BEACH HOUSE, HERMANUS Huletts 28 Huletts 29

16 White Fruit Cake 250g Clover Mooi River Butter 315ml (250g) white sugar 4 eggs 125g whole cherries 125g mixed citrus peel 250g sultanas 185g glazed apricots chopped 300g cake flour 60g self raising flour 100g almonds chopped 125ml sherry + 50 ml extra extra cherries and glazed apricots for decoration icing sugar for dusting Preheat the oven to 150ºC Cream the butter and the sugar until light and creamy. Add the eggs one at a time, beating well after each addition. Mix the cherries, citrus peel, sultanas, and apricots with 100ml of the flour. Add the remainder of the flour and the self raising flour to the butter mixture. Mix well. Stir in the fruit mixture, almonds and sherry. Pour into a greased 22cm deep pan and bake for 30 minutes at 150ºC, turn down temperature to 130ºC and bake for a further 2½ hours until done. Remove from oven and sprinkle 50ml sherry over cake. Leave to cool and remove from pan. Decorate with extra glazed cherries and glazed apricots. Dust with icing sugar. Clover Farmstyle Butter is your favourite trusted butter from Clover now in a convenient tub - ideal for using at the table. Clover Butro Butter Spread is a mixture of real butter and an unhydrogenated vegetable oil - ideal for spreading. Clover Mooi River Butter is salted and ideal for baking, cooking and spreading. Clover Springbok Butter is unsalted, kosher approved and ideal for baking and cooking. Look out for the new packaged Clover butters in-store now. Huletts 30 Huletts 31

17 Stollen Stollen is a German fruit loaf traditionally baked over the festive season. 600g cake flour 5ml salt 85ml (70g) Huletts Castor Sugar 10g instant dry yeast 85g butter 125ml warm milk grated rind of 2 lemons 2 large eggs, beaten 125ml lukewarm water 250ml dried fruitcake mix 100g pecan nuts or blanched almonds, chopped 350g good quality marzipan (optional) extra beaten egg for brushing melted butter Huletts Icing Sugar for dusting These fine, quick-dissolving crystals are ideal for use in baking and making ice-cream, meringues and desserts. Huletts Castor Sugar is also delicious sprinkled over fresh fruit. Preheat the oven to 180ºC. Spray a baking sheet with non-stick spray. Combine the cake flour, salt and Huletts Castor Sugar. Add the instant dry yeast and mix. Melt the butter and add the warm milk. Cool slightly. Add the milk mixture to the dry ingredients. Add the rind, beaten egg and enough lukewarm water to form a soft dough. Knead the dough well for 10 minutes until smooth and elastic. Place the dough on a lightly floured surface, cover with greased plastic wrap and leave to rest for 15 minutes. Knock the dough down and knead while working in the fruit and nuts. Cover with greased plastic wrap and leave to rest for 5 minutes. Knead the marzipan (if used) until soft and divide into two 20cm rolls. Knock the dough down, divide in half and roll each piece into a 22 x 16 cm rectangle. Brush with beaten egg and place the marzipan roll in the centre of each piece of dough. Fold one half of the dough over and pinch the edges together and place on the prepared baking tray. Cover with greased plastic wrap and leave to rise in a warm place until double in volume, about minutes. Brush with beaten egg and bake for minutes or until done. Cool slightly, brush with melted butter and dust with Huletts Icing Sugar. Allow setting and dust again until a thick layer of icing is formed. Makes 2 Stollen loaves. CROCKERY COURTESY BEACH HOUSE, HERMANUS Huletts 32 Huletts 33

18 A Christmas Tree For My Teacher Basic hot milk sponge recipe: 4 eggs 255g (300ml) Huletts Castor Sugar 280g (500ml) cake flour 15ml baking powder 250mI milk 100g butter 5ml vanilla essence Preheat oven to 180 C. Beat eggs and Huletts Castor Sugar until light and creamy. Sift flour and baking powder together and fold into egg mixture. Heat the milk and butter, but do not boil. Add vanilla essence. Stir the warm milk into the flour mixture and mix until smooth. Spoon into mini paper cups. Bake for minutes or until done. Leave to cool and decorate with butter icing, coconut and cherry halves. Place on card board Christmas tree shape. Makes cup cakes. The year end gift for the school teacher is often a big headache for mum. Create these Christmas trees from mini cup cakes placed on a hard board tree shape. Cover with cellophane paper. To make the tree shape : Cut a tree shape as seen on the picture (the size will depend on the number of cup cakes), from cardboard. Add 2cm to every side. Fold sides vertically and tape the corners to hold the shape. Kids treats Huletts 34 Huletts 35

19 Carrot Cake When it comes to cooking and baking, there are few people to beat well known author Ina Paarman. This recipe comes from one of her first books Kook met Ina Paarman 625ml (350g) cake flour 10ml baking powder 7.5ml bicarbonate of soda 15 ml mixed spice 5ml salt 375ml (315g) castor sugar 310ml oil 4 eggs 500ml grated carrots 187ml drained grated pineapple 125ml chopped pecan nuts 62.5ml apricot jam orange rind for decorating Cottage Cheese Icing: 90g Clover Mooi River butter 500 ml icing sugar 3ml vanilla essence 125g Clover Full Cream Plain Smooth Cottage Cheese Preheat oven to 180ºC. Grease a large ring cake tin. Sift the dry ingredients together except the sugar. Beat the eggs, sugar and oil together for 3 minutes with an electric beater. Add the carrots, pineapple, nuts and apricot jam, and mix well. Add the sifted dry ingredients and fold into the mixture. Spoon into prepared ring cake tin and bake for 45 minutes or until done. Remove from oven and leave in tin to rest for 10 minutes. Cool completely before decorating. For the icing: Rub the butter into the icing; the mixture will be dry and not creamy. Mix the vanilla essence into the cottage cheese. Add 50ml of the cottage cheese to the icing mixture, and mix until just smooth. Do not over mix or the icing will become runny. Stir in as much as possible of the cottage cheese into the mixture. Spread over the cake and decorate with orange rind and lavender. Huletts 36 Huletts 37

20 Crunchies with a Difference 4 x 250ml Jungle Oats 3 x 250ml coconut 250ml flour 375ml (300g) sugar 2,5ml salt 250ml sunflower seeds 125ml linseeds 125ml sesame seeds 5ml ground cinnamon 250g butter 60ml syrup 10ml bicarbonate of soda 180ml milk Preheat the oven to 180 C. Mix dry ingredients together excluding the bicarbonate of soda. Melt butter and syrup and add to the dry ingredients. Dissolve the bicarbonate of soda in milk. Add to the mixture and mix well. Press evenly into a buttered baking tray. Bake for 25 minutes (high in the oven). Hint: Switch oven off but leave crunchies in the oven until oven is completely cool. Makes even crunchier crunchies! Jungle Oats is among the most nourishing cereals Mother nature provides. In addition to the health benefits, it adds a delicious nutty flavour to ordinary baking. It is an important part of a balanced diet and is endorsed by the Heart Foundation. Jungle Oats, South Africa s champion energy breakfast. Huletts 38 Huletts 39

21 Serving Snacks... Snacks are hot and cold bites which are not only served at cocktail parties, but also at champagne breakfasts, weddings or as part of the eats at an office party, meeting or baby shower. Hot and cold snacks should be bite size and a serving should fit onto a side plate. When the guests arrive... A clever hostess will make sure that she has bowls of olives, chips, straws & nuts available for when her guests arrive. This will feed the immediate hunger. Calculate 60g nuts per male and 30g per female. Garnishing snacks is last minute work, so prepare as much as possible beforehand e.g. boiling of eggs, chopping, baking muffins or pizzas and dips. Make sure that your selection include snacks that you can make in advance so that everything is not left for the last minute. Snacks Quantities Small cold snacks Meat and sea food Egg bites Quiche, pizza and savoury tart Paté and spreads Sandwiches Deep-fried snacks 2-3 per person 2-3 per person 1-2 per person 1-2 per person 1-2 per person 1-2 per person 1-2 per person * Be sure to cater for vegetarians with a platter of crudités and dips. A crudités platter will include freshly blanched vegetables such as green beans, mini carrots, peas in the pod, cauliflower florets and brussel sprouts. A variation of colours and shapes make a crudités platter special. A selection of cold stuffed eggs is a classic and will always remain one of the favourites on the cocktail buffet. Decorate stuffed eggs in a creative, colourful and fun manner. Huletts 40 Huletts 41

22 Delightful Dips Any function should have a few tasty treats for when the guests arrive Crispy Bacon Dip 250ml mayonnaise 250ml sour cream 500g bacon, fried crisp, drained and crumbled In a medium bowl, combine mayonnaise, sour cream and bacon. Serve with crisps or biscuits. Blue Cheese Dip 250g cream cheese, softened 125g blue cheese 30ml chopped chives 5ml dill 1 x 410g can crushed pineapple, drained Beat cheeses together. Add chives and dill and fold in pineapple. Chill 1 to 2 hours. Serve with crudités, crisps or biscuits. Savoury Bites with Smoked Salmon Dip Fill pastry cases with a teaspoonful of tinned salmon topped with Smoked Salmon Dip. Garnish. Dips offered with crisps, pita bread, cut into triangles and fried until crisp or crudités (fresh vegetable sticks such as celery, carrot, cucumber, slightly cooked cauliflower florets and baby tomatoes) makes for colourful and healthy snacks. Huletts 42 Huletts 43

23 Marinated Feta Cheese 4 cloves of garlic, quartered lengthwise 400g Clover Feta Cheese, cut into 2,5 cm cubes 100g marinated sundried tomatoes, quartered lengthwise (optional) 2-3 red chillies, seeded but left whole 2-3 green chillies, seeded but left whole 100g black or Calamata olives, drained 2ml salt 1ml freshly ground black pepper 5ml balsamic or white or red wine vinegar few sprigs of fresh rosemary, rinsed few sprigs of fresh thyme, rinsed olive or sunflower oil or ½ of each Place the garlic slices into a sieve, rinse with boiling water, then cold water and pat dry with paper towels. (This step removes juices, which will make the marinade cloudy). Layer all the ingredients in a decorative glass jar of a suitable size to hold the ingredients snugly, add the vinegar and fill with enough oil to cover the cheese and fill the jar completely. Seal the jar and refrigerate. Hint : Can be used in salads or as a snack teamed with Italian bread or crackers. NOTE: Best made a few days in advance. Refrigerate for up to a month. Serve the cheese on a mixed salad platter as a starter or side salad or with a savoury bread (see Bacon & Cheese Loaf recipe previous page). Huletts 44 Huletts 45

24 Daring Combinations with Cheese Cheese, biscuits and interesting preserves is a novel way to end a meal as it offers something for both the savoury and the sweet tooth A well balanced cheese platter... Combining cheeses with different colours, textures and flavours is advisable. Four cheeses on the platter is sufficient. We recommend: Clover Blaauwkrantz is an uncoloured blue veined cheese with a soft, crumbly texture and distinctive, tangy flavour. It is the original South African blue veined cheese and its consistent quality and taste makes it a cheese board must. Clover Fox & Crow which is a full fat, hard cheese with a rich yellow colour and a strong piquant cheddar flavour. Can be served on its own instead of dessert with a good Port or sherry. Clover Gouda is a sweetmilk cheese with a creamy mouth-feel that is popular with everybody, ideal for easy entertaining. Elite Edam is a medium fat cheese and with its delicate nutty flavour it is ideal for everyday use or on a cheese board. To serve with the cheese Ginger biscuits, orange and pear preserves. Coffee or wine complements the flavour of cheese. As cheese has quite a strong flavour, a full bodied red wine is advisable. A good quality percolated coffee will also make a suitable choice. Clover has a vast variety of cheeses to choose from... Huletts 46 Huletts 47

25 White Sugar Description White sugar crystals. Uses General sweetener used in all prime foods and beverages. Also used as a general household sweetener. SunSweet Sugar Description 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. Icing Sugar Description 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. Castor Sugar Rainbow Sugar Cube Sugar Description Specially screened fine white sugar. Description Extra-large sugar crystals with an attractive array of colours added, with permitted colouring agent. Description White sugar specially compressed into small cube shapes. 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. 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. Uses Cubes are suitable for use in tea, coffee and cocktails. Treacle Sugar Description 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 dark brown sugar, with its familiar sticky appearance, is best used in microwave baking, meat marinades, fruit breads and dark cakes. Caramel Sugar Description 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. Yellow Sugar Description SunSweet Sugar (raw sugar) with permitted colouring added. Uses Yellow sugar is used in preserves such as jams, pickles, chutney and home-brewed beer. Head Office - Marketing Sales and Distribution : 444 South Coast Road, Rossburgh, 4094, KwaZulu-Natal, South Africa. P.O. Box 1501, Durban, Tel (031) Fax (031) ; Gauteng: Tel (011) Cell / ; Western Cape: Tel (021) Cell ;