Home Industry Tuisbedryf Summer Summer s here. With compliments from Huletts

Transcription

1 Home Industry Tuisbedryf Summer 2007 Summer s here With compliments from Huletts

2 With compliments from Huletts Sugar Met die komplimente van Huletts Suiker Beste Tuisbedrywer Na n besondere nat en koue winter vir baie van ons is dit groot vreugde om die son te sien en die somer te vier. Dit is juis hiervan waarvan die boekie oorloop. Resepte en idees vir al daardie heerlike vier-geleenthede. Vir kinderpartytjies, dooppartytjies, mylpaal verjaarsdae of huweliksherdenkinge, Kersfees of sommer net n viering vir die lekkerte. For those of you who entered the Kenwood Major competition in the previous issue sorry that you are not all winners! The lucky person is Fathima Vahed from Durban. Congratulations and we wish you many years of happy and successful baking with your brand new appliance! To all our other bakers. We trust that there will be something of interest for each and every one of you in this booklet. Other than happy baking, we wish you all a profitable holiday season, a happy Christmas, a well deserved rest and lots of good things for Kind regards, Mathilda Pansegrouw Should you need any more information about the recipes in this booklet, contact Graham Gowar at (021) or gowar@iafrica.com Contents Flower Biscuits with Glacé Icing Cover For Teeny Toddlers (Butterfly Cake) 3 & 4 Flower Biscuits with Glacé Icing 5 Butterfly Cake 6 It s All About Looking Pretty 7 & 8 Darling Ice Cream Cupcakes 9 & 10 Fairies in the forest (Toadstool Cake) 11 & 12 Milk Lollies and Stars 13 & 14 Jelly Wobbles 15 & 16 Christening Cake for Kylie 17 & 18 Carrot Cake - Everybody s Choice 19 & 20 Almond Flavoured Cupcakes 21 & 22 Savoury Bites for Tea-time 23 & 24 Conversion Charts 25 Toadstool Cake, Kylie s Christening Cake 26 Party time Pizzas 27 & 28 Pizza Pronto 29 & 30 Milk and Custard Shake 31 & 32 Apricot Crunchies, Cherry Rice Krispies Squares 33 & 34 Cakes for Occasions 35 & 36 Icing Makes A Difference 37 & 38 Tiny Treats: Instant Coffee Truffles 39 & 40 Caramelised Baby Apples 41 & 42 Delicious for Summer 43 & 44 Novel Gifts: Cake with Chocolate Collar 45 & 46 Christmas Strudel 47 & 48 Rich Fruit Cake & Christmas Peanut Butter Muesli Squares 52 SUGAlite Chocolate Brownies 53 & 54 The best way to end a successful year Come into my garden Huletts 2

3 For teeny toddlers Huletts 3 Huletts 4

4 Flower Biscuits with Glacé Icing Butterfly Cake (see picture previous page) 280 g (500 ml) cake flour 200 g (250 ml) Huletts White Sugar 7 ml cream of tartar 2,5 ml bicarbonate of soda 85 g butter 2 eggs, beaten 10 ml vanilla essence Glacé icing: 130 g (250 ml) Huletts Icing Sugar 1 teaspoon butter 2 teaspoons boiling water food colouring of your choice Huletts Rainbow Sugar Crystals 100 s and 1000 s Sift flour, sugar, cream of tartar and bicarbonate of soda together. Rub in the butter. Add beaten eggs and vanilla essence. Mix to a firm dough. Cover dough with plastic foil and leave to rest in fridge for 30 minutes. On a lightly floured surface roll out the dough to a 5 mm thickness and cut flower shapes with cookie cutters. Place wooden skewers on a greased baking sheet and lightly press the flower cut-outs onto skewers. Bake at 180ºC for 8-10 minutes or until lightly browned. Leave to cool on a wire rack. Glacé icing: Mix icing sugar with butter and boiling water. Colour glacé icing in batches of your choice. Decorate biscuits as seen on picture. Classic hot milk sponge cake: 4 eggs 250 g (300 ml) Huletts Castor Sugar 280 g (500 ml) cake flour 15 ml baking powder 250 ml milk 100 g butter 5 ml vanilla essence Basic Icing and decorating: 1 kg packet Huletts Icing Sugar 500 g butter 5 ml vanilla essence yellow and green food colouring 100 s and 1000 s desiccated coconut Liquorice strips Colourful sweets of your choice Preheat oven to 180ºC. Beat eggs and castor sugar together until thick and creamy. Sift the flour and baking powder together and fold into egg and sugar mixture. Heat milk and butter together, but do not boil. Add vanilla essence. Stir into batter. Spoon into round 2 x 22 cm diameter greased cake pans. Bake for minutes until done. Cool on wire rack. Cut one cake in half and place the halves alongside each other with round edges touching on a tray or board. Sandwich with second cake layer, if desired (second cake layer can be frozen for later use). Basic Icing and decorating: Beat the icing sugar, butter and vanilla essence together until light and fluffy. Colour the icing pale yellow. Be careful to add food colouring drop by drop to get the desired colour as the colour could be very intense. Ice the entire butterfly cake in yellow icing (leftover icing can be frozen). Decorate with colourful sweets and 100 s and 1000 s as seen on the picture. Colour desiccated coconut with green food colouring and sprinkle around the cake. Huletts 6

5 It s all about looking pretty Cupcakes offer you the ideal opportunity to be creative with icing Requirements for successful icing: 1. One quantity of basic icing (see previous page) 2. Various food colourings 3. Icing tubes. Invest in the following: fine plain nozzles, star nozzles and ribbon nozzles. 4. Various little sweets and decorations 5. Icing bags - learn to fold your own from greaseproof paper (see page 37). Fold a few of these which you can use for different colour icings. Discard after use. 6. Practise with icing bag and different icing tubes making patterns on greaseproof paper. 7. Hint: Leftover icing can be frozen for at least 6 months. Huletts 7 Huletts 5 Huletts 8

6 Darling Ice Cream Cupcakes 1 can Ideal Milk 1 can condensed milk 500 ml Ultra Mel Vanilla, Chocolate or Double Toffee Custard Chill ideal milk in the fridge overnight. Beat ideal milk until thick and fluffy in a large mixing bowl. Mix in condensed milk. Add Ultra Mel Custard and mix well. Pour the mixture into an ice cream tub and freeze. To serve, spoon balls into ice cream cone cups, decorate with 100 s and 1000 s and a decorative edible star. Sell home-made Ultra Mel ice cream in plastic tubs from the freezer section. Sell the ice cream complete with cupcake cones, 100 s and 1000 s and stars so that moms can easily assemble these darling ice cream cupcakes at home, when required. Huletts 10

7 fairies in the forest live in little toadstools Huletts 11 Huletts 12

8 Milk Lollies & S tars Frozen Fruit-O-Milk lollies, stars and jellies are a creative and fun element to add to every party 300 ml Clover Fruit-O-Milk Peach & Apricot or Strawberry flavour * A variety of silicon moulds are available from the household section in your supermarket. Pour the Fruit-O-Milk into silicon moulds* and freeze, until half set. Push ice cream sticks or plastic spoons into the lollies and freeze until hard. Remove from mould just before serving. Quantities depend on mould size. Fruit-O-Milk is a nutritious, filling fruit flavoured milk drink, with added essential vitamins and extra calcium. A sherbet tasting fruit flavoured milk drink offering a healthy, filling and tasty drink. Fruit-O-Milk will provide children with the strength and energy they need on a daily basis. The extra calcium assists in bone and teeth health. Huletts 13 Huletts 14

9 Jelly Wobbles 300 ml Clover Fruit-O-Milk Strawberry or Apricot & Peach 1 packet of strawberry jelly 125 ml boiling water Dissolve the jelly in boiling water. When cool but not set, add the Fruit- O-Milk and mix well using a fork. Pour into silicon moulds and leave to set overnight. Remove from moulds just before serving. Hints: Fruit-O-Milk jelly Christmas trees will be a healthy and original option for a Christmas pudding Fill round wobble with fresh fruit or ice cream just before serving Huletts 15 Huletts 16

10 A Christening cake for Kylie Huletts 17 Huletts 18

11 Carrot Cake - Everybody s Choice 400 g (500 ml) Huletts White Sugar 4 extra large eggs 375 ml cooking oil 350 g (625 ml) self-raising flour 5 ml bicarbonate of soda 5 ml ground cinnamon 5 ml mixed spice pinch salt 2 ml lemon rind, grated 15 ml fresh lemon juice 750 ml carrots, peeled and coarsely grated Icing: 50 g soft butter 500 g Huletts Icing Sugar, sifted 200 g smooth cottage cheese 5 ml vanilla essence 100 g pecan nuts, chopped Preheat the oven to 180 C. Spray 2 x 23 cm sandwich cake pans with nonstick spray. Beat the sugar and eggs together well. Add the oil gradually, beating until light yellow and thick. Sift the self-raising flour, bicarbonate of soda, cinnamon, mixed spice and salt together. Add the lemon rind and juice to the carrots and mix well. Fold first the flour mixture and then the carrot mixture into the egg mixture. Pour the batter into the prepared pans. Bake for minutes or until the cakes begin to shrink away from the sides of the pans. Allow to cool slightly in the pans, then turn out onto wire racks to cool completely. Icing: Beat the butter and icing sugar together. Add the cottage cheese and vanilla essence to form a stiff icing. Chop the nuts finely, but keep a few for decoration. Add the chopped nuts to the icing. Spread the icing over one cake layer and sandwich them together. Spread the remainder of the icing over the top layer. Sprinkle chopped nuts on top. Huletts 19 Huletts 20

12 Almond Flavoured Cupcakes Cup cakes in 19th Century America were so called because the ingredients for them were measured in cups instead of weighed, as had been the custom. This was revolutionary because of the tremendous time it saved in the kitchen. But it goes on to explain that the cup name had a double meaning because of the practice of baking in small containers - including tea cups. 4 eggs 300 ml (250 g) castor sugar 500 ml (280 g) cake flour 15 ml baking powder 50 g ground almonds 250 ml Clover Full Cream Milk 100 g Clover MooiRiver Butter 5 ml almond essence 250 ml Clover Fresh Cream castor sugar, to taste 10 ml Frangelico liqueur (optional) glacé cherries Preheat oven to 180ºC. Beat eggs and castor sugar together until thick and creamy. Sift the flour and baking powder together and fold into egg and sugar mixture. Add the ground almonds. Heat milk and butter together, but do not boil. Add almond essence. Stir into batter. Spoon into 36 paper cups. Bake for minutes until done. Cool on wire rack. Remove from paper cups and place into new paper cups (optional). Whip the cream together with the castor sugar and Frangelico liqueur until stiff. Decorate each cupcake with a dollop of flavoured whipped fresh cream and a glacé cherry. Makes 36 cupcakes These cupcakes are delicious served with tea or even celebratory champagne Huletts 21 Huletts 22

13 Savoury Bites for Tea-time Bread Stars Use a star cookie cutter and cut stars from white sliced bread. Butter the bread stars. Top with a cheese star cut from sliced cheese. Round off with a dollop of Clover Sour Cream and a caper just before serving. Baguette with Salmon Roses Spread baguette slices with Clover Sour Cream mixed with chopped chives and freshly ground black pepper. Top with a swirled slice of smoked salmon or trout and garnish with a lemon segment and fresh dill. Cucumber and Mint Sandwiches Spread thinly sliced white bread with Clover Sour Cream, mixed with chopped mint. Top with thinly sliced cucumber and sandwich. Wrap and place in fridge for 30 minutes. Remove the plastic wrapping, cut off the crusts and cut into triangles. Keep covered until serving. Huletts 23 Huletts 24

14 Toadstool Cake Handy Conversion Charts Sugar Equivalents 5ml 12,5ml 60ml 80ml 100ml 125ml 200ml 250ml White & SunSweet Sugars Treacle & Caramel Sugars Castor Sugar Icing Sugar 4g 4g 4g 3g 10g 10g 10g 7g 50g 45g 50g 30g 65g 60g 70g 40g 80g 70g 85g 50g 100g 90g 105g 65g 160g 140g 170g 105g 200g 180g 210g 130g Spoons Cups Oven Temperatures 1 x batter classic hot milk sponge cake (recipe page 6) *cake baked in a ovenpan Icing and decorating: 1 kg packet Huletts Icing Sugar 500 g butter 5 ml vanilla essence red and green food colouring desiccated coconut Bake sponge cake in a greased 30 x 22 cm ovenpan for minutes until done. Cool on wire rack. Cut cake into mushroom shape as seen on picture. Icing and decorating: Beat the icing sugar, butter and vanilla essence together until light and fluffy. Colour two thirds of the icing red. Add food colouring drop by drop to get the desired colour as the colour could be very intense. Using the picture as a guide, ice the cake with red and plain icing. Use a bag and icing tube to pipe the rosettes. Colour desiccated coconut with green food colouring and sprinkle around the cake. Kylie s Christening Cake 1ml = ¼ teaspoon 3ml = ½ teaspoon 5ml = 1 teaspoon 15ml = 1 tablespoon 30ml = 6 tsps or 2 tbsp 60ml = 4 tbsp or ¼ cup 60ml = ¼ cup 80ml = 1 /3 cup 125ml = ½ cup 160ml = 2 /3 cup 180ml = ¾ cup 250ml = 1 cup 500ml = 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 ½oz = 15g ¾oz = 20g 1oz = 25g 1½oz = 40g 2oz = 50g 2½oz = 60g 3½oz = 90g 4oz = 100g 5oz = 150g 6oz = 175g 7oz = 200g 8oz = 225g 9oz = 250g 10oz = 275g 11oz = 300g 12oz = 350g 13oz = 375g 14oz = 400g 15oz = 425g 1lb = 450g 2lb = 900g 2¼lb = 1kg 3lb5oz = 1,5kg 4¼lb = 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 1 x batter almond flavour cupcake recipe (recipe page 22) Icing and decorating: 390 g (750 ml) Huletts Icing Sugar 15 ml butter ± 30 ml boiling water apricot jam food colouring of your choice icing flowers, available at specialised baking shops Spoon the batter into a greased 30 x 22 cm ovenpan. Bake for minutes until done. Cool on wire rack. * Cut slab horizontally in half. Sandwich layers with apricot jam. Cut into 15 equal-sized squares. (Note: This works perfectly for a 4, 5 or 6 letter name - cut into smaller sized squares if name is longer) Icing and decorating: Mix the icing sugar, butter and water together. Divide into 4 equal batches. Colour into 4 pastel colours by carefully adding the food colouring drop by drop. Drizzle the glacé icing over the squares coating all the sides. Allow to dry slightly and decorate with flowers. Pipe name onto squares. Stack squares as seen in picture. * Place cake in deep freeze before cutting as this will make cutting and decorating much easier Huletts 25 Huletts 26

15 Party time Pizzas This sweet pizza cake is an exciting and different birthday party cake which also makes an interesting dessert, for dinnerparties or kids birthdays. 1 sponge or butter cake raspberry or strawberry jam a selection of small sweets white chocolate for grating Use a cotton thread and slice the warm cake horizontally in half, leaving two thin layer cakes. Spread generously with jam of your choice and sprinkle with small sweets. Use liquorice, small chocolate balls, jelly babies or smarties. Lastly grate white chocolate over cake (to avoid chocolate from melting when grating, place in fridge for half an hour before use) Huletts 27 Huletts 28

16 Pizza Pronto Pizzas are one of the most popular snacks at any party. The combination of a doughy base, an interesting topping with flavoursome melted cheese remains irresistible. The nature of pizzas has changed considerably over the years and it is worthwhile to experiment a bit. Stick to a dough base, a flavoursome tomato base spread, a selection of toppings (don t forget vegetable toppings for vegetarians). Round these off with a sprinkling of grated cheese or cubes from the Clover selection. Melt under a grill and serve hot or cold. Huletts 29 Huletts 30

17 Milk and Custard S hake A dessert with a twist for a summer party 500 ml Clover Fresh Milk 250 ml ready-made custard 45 ml honey 10 ml ground cinnamon 3 scoops vanilla ice cream fresh fruit or fruit purees, for decoration Blend together the milk, custard, honey, cinnamon and ice cream until smooth and fluffy. Pour the shake into tall glasses, garnish with fresh fruit and serve immediately. Makes ± 4 x 220 ml Huletts 31 Huletts 32

18 Apricot Crunchies Cherry Rice Krispies Squares 140 g (250 ml) cake flour 60 g (250 ml) oats, uncooked 90 g (250 ml) desiccated coconut 180 g (250 ml) Huletts Treacle Sugar 60 g dried apricots, finely chopped 125 g butter 30 ml Huletts Golden Syrup 5 ml bicarbonate of soda 30 ml boiling water Preheat the oven to 180ºC. Combine the flour, oats, coconut, sugar and apricots in a bowl. Melt the butter and golden syrup in a saucepan over low heat. Mix the bicarbonate of soda with the water and add to the butter and golden syrup. Pour the liquids into the dry ingredients and mix well. Roll the mixture into walnut-sized balls and place onto a greased pan. Flatten slightly. Bake for minutes, until golden brown. Cool on a wire rack and seal in an airtight container. Makes ± 50 biscuits 100 g white chocolate 75 g butter 75 g Huletts Golden Syrup 60 g Rice Krispies 60 g oats 50 g cherries, chopped 30 g pecan nuts, finely chopped Melt the chocolate, butter and syrup together. Mix the Rice Krispies, oats, cherries and pecan nuts together. Stir into melted chocolate mixture. Line a 20 cm square baking pan with greaseproof paper. Spoon the mixture into pan and level the surface with the back of a greased spoon. Place in fridge to set. Cut into squares before serving. Makes ± 24 squares Huletts 33 Huletts 34

19 Cakes for Occasions Change the shape of the cake and make it much more special. For the heart-shaped cake: Bake a plain layer cake in one large rectangular pan. Cool down completely. Place in freezer for half an hour and cut into a heart shape. Decorate with plain icing and edible fresh flowers. Finish the bottom edge with a decorative pattern. The surface of the cake is ideal for a piped message. Huletts 35 Huletts 36

20 Icing makes a difference Making and Filling Paper Icing Bags: Cut a 25 cm square from greaseproof paper. Cut in half diagonally to form two triangles. (Each triangle makes one bag.) Take one triangle, and with the diagrams below as a guide, follow the steps from 1 to 7. Mark the three corners A, B and C. Fold corner B round inside corner A, and bring corner C round the outside of the bag, until it fits exactly behind A. All three corners must be together, and the tip of the bag neatly closed. Fold corner A over two or three times to hold the bag together. Snip a small piece off the tip to let the icing through for piping, or cut off a about 1,5 cm from the tip and drop in a fancy nozzle. Paper icing bags are not that strong. Use mainly for small icing jobs, or where you need to switch from one colour to another, or one tube to another. A larger bag would hold more icing, but tend to split from the greater pressure of the contents of the bag, and the heat and moisture of your hands. Rather keep the bag small. To fill the bag: Spoon in the icing until half full and fold top edges of bag over, about 1 cm. Fold over again until close to contents, then fold the two sides inwards towards the centre. Press with your right thumb on the join to force out the icing. The fingers should be spread out loosely supporting and directing the bag. Use the left hand under the right hand as an additional support. Huletts 37 Huletts 38

21 Tiny treats Instant Coffee Truffles 500 g (4x250 ml) Huletts Icing Sugar, sifted 250 g butter 10 ml instant coffee granules 5 ml hot water 2 extra large egg yolks 200 g Moir s Chocolate Vermicelli Place the icing sugar and butter in a mixing bowl and beat together until well blended. Dissolve the coffee granules in the hot water and add to the butter mixture. Mix well. Beat the egg yolks and mix in with the butter, icing sugar and coffee mixture. Beat until well blended. Refrigerate mixture until firm and manageable, then shape into balls. Coat the balls with chocolate vermicelli. Makes ± 50 bite-sized truffles A stylish way to serve these is to string them, together with a cherry, on a tooth pick. Huletts 39 Huletts 40

22 Caramelised Baby Apples 500 ml (420 g) Huletts Castor Sugar 250 ml water 5 ml Moir s Red Food Colouring 2 x 425 g cans baby apples, with stems Heat the castor sugar, water and food colouring together until the sugar has dissolved. Bring mixture to the boil and boil until the mixture caramelises. In the meantime: Drain all the liquid from the baby apples. Dry them with a paper towel or dry cloth. The apples must be completely dry before dipping into the caramel mixture otherwise the caramel will not stick Remove the caramel mix from heat and dip the apples individually into the mixture covering completely. Leave to dry on wax paper. How to use: Caramelised baby apples are very decorative and are basically mini toffee apples. They look beautiful on a cheese board, between chocolate truffles on a tray or served with a selection of sweets snacks. Also use them to decorate a layer cake. Hint: When decorating a layer cake only place the caramelised baby apples on the cake just before serving. Or sell them separately and ask the client to place them on the cake just before serving. The caramel tends to get runny if the apples are left on the icing for too long. Huletts 47 Huletts 42

23 Delicious For Summer Filling: 1 litre Ultra Mel Vanilla Custard 2 egg yolks, beaten 15 ml cornflour, mixed to a paste with cold water 2 medium-sized prepared flans fresh fruit of your choice and mint leaves, to decorate Mix Ultra Mel Vanilla Custard, egg yolks and cornflour paste in a saucepan. Place over medium heat and stir until the mixture boils and thickens. Leave to cool and spoon into flans. Decorate with fresh fruit and fresh mint leaves. Keep refrigerated. Makes 2 medium-sized flans Hint: The filling can also be used for layer cakes Huletts 43 Huletts 44

24 Novel Gifts Cake with Chocolate Collar A special gift for a special occasion. This gift is not a cheap option but will certainly be a novelty. We fixed a chocolate collar around an iced sandwiched layer cake, filled it with chocolates and tied a velvet ribbon around it. Chocolate collar: Melt 500 g plain chocolate in a mixing bowl fitted onto a pot with hot water. (The bowl should not touch the hot water. The steam from the water will melt the chocolate.) Cut a strip of silicon paper to fit the height and length of the chocolate collar around the cake. Pour melted chocolate onto the paper strip. Use a palate knife to smooth out the melted chocolate. Leave to set slightly. Lift the paper strip carefully and wrap around the cake with chocolate ends joining. Leave to set completely. Carefully remove the silicon paper. Fill the cake with either home-made truffles or other chocolates. Carefully tie a velvet ribbon around the cake as the chocolate collar is delicate and can break easily. Make heart-shaped sweet biscuits. Use a plastic straw to push holes through the dough, at the top of each heart, before baking. Pipe names on cooled down biscuits and tie on ribbons. Take pre- Christmas orders from customers with customers supplying names to be piped on biscuits. Huletts 45 Huletts 46

25 A Christmas gift with a difference Christmas Strudel 250 g Granny Smith apples, cubed and tossed in lemon juice 25 g butter 15 g (15 ml) brown sugar 150 g Christmas mincemeat 100 g Moir s Glacé Cherries 50 g pecan nuts, roughly chopped 25 g almonds, flaked and toasted 75 g fresh breadcrumbs zest and juice of 1 orange 4 sheets phyllo pastry 60 g butter, melted icing sugar for dusting Preheat the oven to 200 C. Place the apples in a roasting pan with the butter and brown sugar and roast until the apples are soft and golden, about 15 minutes. Allow to cool. Place the cooled apple mixture in a bowl together with the Christmas mincemeat, cherries, pecans, almonds, half the breadcrumbs and the zest and juice of the orange. Stir well to combine. Arrange a clean tea towel on a suitable surface, then lay a sheet of phyllo on top. Brush the phyllo with butter and repeat with the remaining phyllo. Sprinkle the remaining breadcrumbs evenly over the top of the final sheet of buttered phyllo. Spread the fruit and nut filling on the phyllo pastry, leaving a 3 cm border all around. Fold the borders on the long sides in over the filling. Start rolling up the pastry by turning in the border along the short edge nearest you. Then keep rolling, lifting up the tea towel to help form the roll. Reduce the oven temperature to 190 C. Before completing the roll, lift the far edge of the tea towel over a paper lined baking tray. Finish rolling the strudel carefully on to the tray, ending with it seam-side down. Brush all over with more melted butter. Bake until crisp and golden, about minutes. Leave to cool and dust with icing sugar. Serve warm with fresh cream. Huletts 47 Huletts 48

26 A Christmas Cake as a Gift Rich Fruit Cake 500 g sultanas 250 g currants 250 g seedless raisins 125 ml brandy 250 g glazed pineapple, chopped 250 g glazed watermelon, chopped 250 g mixed nuts, chopped 250 g glazed cherries, cut in half 100 g glazed ginger, cut finely 140 g (250 ml) cake flour 420 g (750 ml) cake flour 5 ml cinnamon 2,5 ml nutmeg 5 ml salt 5 ml mixed spice 250 g butter 250 g (310 ml) Huletts White Sugar 180 g (250 ml ) Huletts Treacle Sugar 8 extra large eggs 10 ml almond essence 5 ml bicarbonate of soda 5 ml milk 60 ml van der Hum liqueur Preheat the oven to 120ºC. Mix the sultanas, currants, raisins and brandy together. Leave over night to soak. Mix the pineapple, watermelon, nuts, cherries and ginger together. Add the 140 g (250 ml) flour and mix with the fruit. Add the brandied fruit and mix. Sift the rest of the flour, cinnamon, nutmeg, salt and mixed spice together. Beat the butter and sugar together until light and fluffy. Add the eggs one by one, mixing well after each addition. Add a little flour after the third egg. After all the eggs are mixed in, add the remainder of the sifted flour. Add the essence, and the bicarbonate of soda mixed with the milk. Add the fruit mixture and mix well. The mixture will be stiff. Spoon the mixture into a 25 cm diameter deep, triple greaseproof paper lined, baking pan, square pan or 2 smaller pans. Bake for 4 hours until done. Remove from oven and sprinkle over the Van der Hum Liqueur. Leave to cool completely. Wrap thoroughly in a double foil layer and leave to mature in a cool, dark place. A Christmas cake matures over time from 1 week to a year. Hint: Should you bake the mixture in smaller pans, bake for only 2½ - 3 hours or until done. To ice the cake, see next page Huletts 49 Huletts 50

27 Christmas Icing To ice the cake: apricot jam 1 kg marzipan Huletts Icing Sugar 1 kg plastic icing red food colouring paste silver balls bow Spread the entire cake with apricot jam. Sprinkle a work surface with icing sugar and roll out the marzipan to a thickness of 5 cm. Lift carefully and cover the cake with the marzipan. Sprinkle your hands with icing sugar and using your hands rub out all creases in the marzipan. Join the edges on the corners and trim with a knife. Try to get the surface, edges and corners as smooth as possible. For the plastic icing: Colour the plastic icing to your desired colour, roll out and repeat the covering process as for the marzipan. Push silver balls into the icing. Leave icing to harden and tie cake with a bow. Peanut Butter Muesli Squares 45 g (125 ml) Moir s Desiccated Coconut 397 g (1 can) condensed milk 390 g (750 ml) muesli 60 ml honey 65 g (60 ml) peanut butter 60 g butter 75 g unsalted peanuts 130 g (250 ml) icing sugar Grease a 20 cm x 30 cm baking pan. Sprinkle half the coconut evenly over base of pan. Combine remaining ingredients in a large saucepan. Stir over low heat for about 10 minutes or until thick. Spread over coconut in pan and sprinkle with remaining coconut. Press down gently. Cover and refrigerate until firm. Cut into squares. Makes ± 24 squares Huletts 51 Huletts 52

28 Huletts 53 Huletts 35 Huletts 36 Huletts 54

29 The best way to end a successful year. On strawberries... When there is an abundance of strawberries one should make use of it to the fullest as they give such great culinary rewards. Strawberries are at their very best during the summer months and very few flavours compare with the taste and fragrance of fresh strawberries. Unfortunately imaginations tend to extend as far as strawberries and cream. Although the taste is exquisite, there are many other interesting ways of preparing strawberries. Fresh Strawberries Dipped in Melted Chocolate (see picture alongside) Clean strawberries with a damp cloth. (Never rinse strawberries under running water as they are very absorbent and will become soggy.) Melt either white or dark chocolate over steam (see method chocolate collared cake on p. 45). Take the strawberries by their stems and dip in the melted chocolate. Place on a sheet of wax paper to dry slightly. Before completely dry, sprinkle with sesame seeds. Serve as a teatime treat or use to decorate cakes. Strawberry Sauce This recipe calls for a sprinkling of freshly grounded black pepper with strawberries. Although this sounds strange it is absolutely correct as freshly ground black pepper enhances the flavour of fresh strawberries. 1 kg ripe strawberries freshly ground black pepper 1 kg Huletts Castor Sugar Remove the stems of the strawberries and clean with a damp cloth. Flavour the strawberries with a sprinkling of black pepper. Liquidise and push through a sieve. Add the castor sugar, a 1/3 at a time, stirring well after each addition. Leave for 1 hour for the sugar to dissolve completely. Pour into jars and keep refrigerated until needed (last 1 week in the fridge) or freeze up to 6 months. Huletts 55 Huletts 56

30 ... and champagne We give thanks for a successful 2007 and wish you a Merry Christmas, a prosperous New Year and may your cup overflow with happiness in 2008 Huletts 57 Huletts 58

31 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 ;