Home IndustryTuisbedryfSeptember 2006

With the compliments of Huletts Sugar

Dear Home Industry Member,

In this issue we are featuring many favourites from abroad. With South Africa being the host to many countries quite soon, we thought it would be a good idea to introduce you to favourites in baking from other countries. Did you for instance know that lamingtons (to whom plenty of you do not need any introduction) is as much a favourite of the Australians as melktert is to the South Africans? That chocolate chip cookies is an American staple cookie and that Kourabiedes is of Greek origin?We also feature a beautiful little Home Industry in Greenside, Johannesburg which has had a complete make-over recently. We bring you an in-depth article about the health attributes of Huletts SUGAlite, written by a registered dietician. Huletts SUGAlite is the ideal product for all bakers specialising in health, diabetic and slimmers products.If you feel that you want to share anything about your Home Industry Shop with us, please feel free to do so. Drop us an e-mail at pan@netactive.co.za. We would love to hear from you. Pictures are also welcome.

Regards

Mathilda Pansegrouw

Kourabiedes CoverHertzoggies 3 & 4Italian Lemon (or Lime) Biscuits 5 & 6French Fruit Flan 7 & 8American Chocolate Chip Cookies 9 & 10Speculaas 11 & 12Italian Walnut Slice 13 & 14Take up the challenge for special needs 15 & 16 Lemon Meringue Pie (SUGAlite) 17 & 18Banana Loaf (SUGAlite) 19Kourabiedes (recipe) 20Hundreds & Thousands Biscuits 21 & 22Melting Moments 23 & 24Lamingtons 25 & 26Creamy Almond Chocolate Treats 27 & 28We Visit Village Fair Home Industry 29 & 30Black Forest Cake 31 & 32Fruit Tartlets 33 & 34Cucumber Mint Sandwiches 35 & 36Biltong Bites / Cheese Puffs 37 & 38Biltong Tartlets 39 & 40Chouriço Bread 41 & 42Tropical Frangelico Custard Moulds 43 & 44Conversion Charts 45

With the compliments of Huletts Sugar Met komplimente van Huletts Suiker

Contents

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Indien u enige inligting benodig oor resepte in hierdie boekie, skakel Graham Gowar by (021) 761 2037 of gowar@iafrica.com

pretty packaging

Hertzoggies

120 g butter30 ml Huletts Castor Sugar

3 eggs, separated 500 ml (280 g) flour

5 ml baking powder 40 ml cold water

150 ml (180 g) smooth apricot jam 250 ml (200 g) Huletts White Sugar

375 ml (120 g) coconutpinch of salt

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Preheat oven to 180ºC. In a mixing bowl, cream together the butter and Huletts Castor Sugar. Add the egg yolks and beat well. Sift in the dry ingredients, add the cold water and mix until a dough forms. Place the dough in the refrigerator for 30 minutes until firm. Roll out dough on a floured surface and cut into rounds. Press the rounds into greased patty pans and fill each with a teaspoon of smooth apricot jam. Beat the egg whites until stiff. Slowly add the Huletts White Sugar and lastly the coconut. Spoon this mixture over the apricot jam. Bake for 15-20 minutes.

Makes 24 cookies

These typical South African sweet treats were named after the late Prime Minister J.B.M. Hertzog of the previous National government. Some people call them Jan Smuts cookies, named after the then

leader of the opposition, the United Party!

Do you know about SUGAlite?SUGAlite is a powdered blend that replaces sugar on 1:1 gram ratio. You merely use SUGAlite in place of your sugar in any given recipe to make diabetic and weight-friendly goods.

A selection of small cakes and biscuits packaged in pretty boxes with bows is the ideal Christmas gift for school teachers, colleagues and friends. Make sure to advertise this to your clients.

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Italian Lemon (or Lime) Biscuits

500 ml (280 g) self-raising flour 60 g butter25 ml milk

80 ml (65 g) Huletts White Sugar2,5 ml vanilla essence

1 egg, lightly beatenLemon or Lime Icing:

200 ml (105 g) Huletts Icing Sugar30 ml lemon or lime juice

2,5 ml grated lemon or lime rind

Sift flour into large bowl and rub in butter until the mixture resembles fine breadcrumbs. Put milk and Huletts White Sugar into a small saucepan and stir over low heat until sugar has dissolved. Add vanilla essence. Add lightly beaten egg and milk mixture gradually to flour mixture; mix well. Turn out onto lightly floured surface and knead until dough is smooth. Take teaspoonfuls of the dough and roll each portion into a thin roll: measuring 13 cm long. Twist two rolls together; form into a circle, press ends together. Place on lightly greased oven trays. Bake in moderate oven for 15-20 minutes or until the biscuits are light golden. While still warm, dip tops of biscuits into the icing (see recipe below). Leave the biscuits to cool on wire rack.Lemon or Lime Icing: Combine sifted icing sugar, lemon or lime juice and rind. Beat until the mixture is smooth.Makes 16 biscuits

About lemons & limes:Lemons are bigger and more acidic than limes. They also are yellow when ripe, whereas limes remain green.

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French Fruit Flan

Pastry:250 ml (140 g) cake flour15 ml Huletts Icing Sugar

90 g butter1 egg yolk

15 ml lemon juiceCrème pâtissière:

315 ml milk1 egg

2 egg yolks15 ml cake flour

15 ml cornflour60 ml (50 g) Huletts Castor Sugar

5 ml vanilla essenceTopping:

425 g can apricot halvesblack cherries

250 g punnet strawberries4 kiwi fruit, sliced

melted apricot jam for glazing

Pastry: Sift flour and sugar into large bowl, rub in butter. Add egg yolk and enough lemon juice to mix to a firm dough. Press ingredients together into a smooth ball, cover, refrigerate 30 minutes. Roll pastry on lightly floured surface large enough to line 23 cm flan tin. Ease pastry gently into side of tin with fingers. Roll rolling pin over top of tin to cut off excess pastry. Refrigerate for 20 minutes. Cover pastry case with greaseproof paper, fill with dried beans or rice. Bake in moderately hot oven for 7 minutes. Remove paper and rice and bake for a further 7 minutes or until lightly browned. Cool to room temperature.Crème pâtissière: Combine 60 ml of the milk, egg, egg yolks, flour, cornflour and sugar, mix until smooth paste. Place remaining milk in saucepan, bring to the boil. Add paste to milk and stir constantly over heat until mixture boils and thickens. Remove from heat, stir in essence, and cool to room temperature. Spread crème pâtissière into pastry case. Topping: Arrange fruit decoratively over crème pâtissière. Brush apricot glaze over fruit and refrigerate flan several hours before serving.

Ooh la la!so French

This open French tart weds the fruits of all regions and seasons

These fine, quick-dissolving crystals are ideal for use in baking and making ice-cream, meringues and desserts. Huletts Castor Sugar may also be sprin-kled over fresh fruit.

Vary this recipe by putting different fruits onto the crème pâtissière filling.

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American Chocolate Chip Cookies

125 g butter125 ml (100 g) Huletts White Sugar

125 ml (100 g) Huletts Caramel Sugar5 ml vanilla essence1 egg, lightly beaten

440 ml (245 g) self-raising flour2,5 teaspoon salt

50 ml cocoa powder125 g chocolate chips

60 g walnuts, chopped

Preheat oven to 180ºC. Cream together butter, sugars and vanilla essence. Add lightly beaten egg gradually, beating well. Mix in sifted flour, cocoa powder and salt. Add chocolate chips and chopped walnuts, mix well. Shape teaspoonfuls of mixture into small balls. Place on lightly greased oven trays allowing room for spreading. Bake for 10-12 minutes.

Makes about 45 biscuits

Adding small chunks of chocolate to your basic cookie dough made this biscuit to be the favourite American cookie

Decorative option:

Mix Huletts Icing Sugar with a few drops of warm water to make a runny, but not too watery consistency. Fill an icing bag, fitted with a plain nozzle, with this mixture. Make zig-zag squiggles on the biscuits. Leave to dry on a wire rack.

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In a large mixing bowl combine butter and vanilla with both sugars and beat until light and fluffy. Add beaten eggs and blend well. Sift the flour and all remaining dry ingredients together and beat into the butter mixture. Mix in the chopped almonds. Divide the dough into four equal portions and chill overnight. Preheat oven to 180ºC. Roll the cooled dough out into 5 mm thick portions and cut with cookie cutters or shape with a special Speculaas mold. Bake for 10-15 minutes and store in an airtight container.Makes 36 biscuits

Speculaas

230 g unsalted butter, softened10 ml vanilla essence

250 ml (200 g) Huletts White Sugar250 ml (200 g) Huletts Treacle Sugar

2 large eggs, lightly beaten875 ml (490 g) cake flour

10 ml baking powder10 ml cinnamon

5 ml nutmeg5 ml ground cloves

2,5 ml ground ginger2 ml salt

125 ml almonds, chopped

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This classic Dutch recipe is also known as St. Nicholas Cookies, or in

northern Germany, Spekulatius

Brown sugar must be stored in polythene plas-tic bags to retain mois-ture, and microwaved for 6 minutes to remove lumps, whilst granulated sugar and icing sugar should be stored in air-tight containers.

Preheat oven to 180ºC.Base: Sift flour into a bowl, add sugar and coconut, mix well. Melt butter over low heat, add to dry ingredients and mix well. Press mixture into greased 28 cm x 18 cm lamington tin, bake in moderate oven for 15 minutes.Topping: Lightly beat eggs and vanilla essence with a fork, add coconut, chopped walnuts, Huletts Treacle Sugar and baking powder. Mix well. Spread mixture over partly cooked base. Return to moderate oven and bake for a further 25-30 minutes or until topping is cooked. Cool in tin. Cut into squares or slices.

Makes 28 slices

Italian Walnut Slice

Base:125 ml (70 g) self-raising flour

60 ml (50 g) Huletts White Sugar125 ml cup coconut

60 g butterTopping:

2 eggs2,5 ml vanilla essence

250 ml coconut100 g walnuts, chopped

375 ml (270 g) Huletts Treacle Sugar2,5 ml baking powder

What is Huletts White Sugar?

White Sugar is produced by dissolving raw sugar crystals (obtained from clarified sugar cane juice) and crystallising the purified syrup, thus making white sugar 99,9% pure - the purest food known to man.

Does SUGAlite offer a reduction in kilojoules?Yes SUGAlite only contains 6.42 kJ/g as apposed to normal carbohydrates of 17 kJ/g.

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If you would like to receive a Huletts SUGAlite® recipe book packed with mouth-watering recipes, send an empty SUGAlite® sachet along with your name, ad-dress and telephone number to SUGAlite® Recipes, Private Bag X14, Gallo Manor, 2052. The delicious Lemon Meringue (page 17) and Banana Loaf (page 19) recipes feature in this book.

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Understanding the Glycaemic Index (GI) and Glycaemic Load (GL)

The Glycaemic Index (GI)Research over the past two decades has proved that it is not only the amount of carbohydrate, but rather its rate of digestion and absorption that determine its effect on blood glucose and insulin levels. When we eat carbohydrate-containing foods such as bread, cereals, milk products, fruit, legumes, sweets etc. they are digested and then absorbed into the bloodstream in the form of glucose.

Glucose is absorbed almost immediately and is assigned a value of 100 and all other foods are rated in comparison to glucose. This means the GI is a measure of the change in blood glucose following ingestion of carbohydrate-containing foods. High GI foods result in a marked rise followed by a rapid fall in blood glucose, whereas low GI foods release glucose slowly and steadily into the bloodstream and do not over-stimulate the pancreas to produce too much insulin. This is useful in preventing and controlling diabetes, obesity, insulin insensitivity and coronary heart disease.

To know the actual GI value (number) of each food is not important, but whether it is ranked low, intermediate or high GI. The golden rule for incorporating GI in the daily meal plan is to substitute, using lower GI alternatives in place of high GI foods. Low GI foods and meals should also be low in fat, because fat prevents insulin from doing its job of moving glucose from the blood stream into the body cells.

The Glycaemic Load (GL)A common problem when eating according to the GI method is that one has to keep to the amount of food allowed. If one changes to low GI foods, but does not understand portion control, it will not help to improve blood sugar control or weight loss. The GL of a food portion is the product of both the GI and the amount of carbohydrate in a serving and shows us how important it is to watch portion sizes.

Sugar, SUGAlite and the GIIn the past, many diabetics ignored all dietary advice and simply cut sugar out of their diets - with disastrous results. Sugar is actually an intermediate GI food and research has shown that when sugar is included in place of some other carbohydrates, it does not necessarily lead to poorer blood sugar control. This does not mean, however, that sugar can be used freely. It means that people with well-controlled diabetes can include limited amounts of sugar in a mixed low GI meal or dish. It is most important that they consult a dietician to advise them in planning how and when they can have sugar.

The big challenge for the food industry is to develop tasty, low GI, low GL, low fat, high fibre foods to combat the pending epidemic of diabetes and other lifestyle diseases. Huletts took up this challenge when they developed Huletts SUGAlite - a product that replaces the sweetness and functionality of sugar, reduces the kilojoule content (6,4 kJ/g versus 17 kJ/g for sugar) and acts as a semi-fat replacer. In addition to this, it has a very low GI (9) and GL and acts as a prebiotic, thereby increasing the friendly bacteria in the gut. This means that Huletts SUGAlite and products containing Huletts SUGAlite will be the number one choice for slimmers, diabetics and all people with lifestyle diseases.

Home industries should now take up the challenge to provide products to meet the demands of those people with special dietary needs. There is a huge market waiting to be explored and low GI, low GL, low fat products is seen to be the key to unlock the door to this market.

Take up the challenge for special needs

“Home industries should now take up the challenge to provide products to meet the demands of people with special dietary needs. There is a huge

market waiting to be explored and low GI, low GL, low fat products is seen to be the key to unlock the door to this market.”

This article was compiled by: Madeleine de Villiers Registered dietitian BSc (Hons.) Dietetics (Stell.) Dipl. Hosp. Dietetics (Stell.)

Madeleine de Villiers Registered Dietitian

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Base: Crush the Provitas until very fine in a food processor. Combine the crushed biscuits, SUGAlite and margarine. Press into a pie dish. Brush with egg white. Chill for 30 minutes. Filling: Put the lemon rind and 600 ml water in a saucepan. Bring to the boil, then remove from the heat, cover and leave to stand for 30 minutes. Remove the rind from the pan, then stir in the lemon juice. Blend the cornflour with a little of the lemon liquid to form a smooth paste. Pour it into the pan and stir well. Bring the lemon mixture to the boil and stir continuously. Reduce the heat and continue to heat until thickened. Stir in the SUGAlite, then beat in the egg yolks. Pour the lemon filling into the pastry case. Meringue: Whisk the egg whites in a bowl until stiff. Gradually whisk in the SUGAlite a little at a time, whisking well after each addition. Spoon the meringue filling on top of the lemon filling and shape it in swirls with a dessert spoon. Bake in a preheated oven at 180ºC for 5-10 minutes until the meringue is very lightly browned. Remove the pie from the oven, leave to cool, then refrigerate until cool.

Serves 12

Lemon Meringue Pie

Base:250 g (½ packet) Provitas

30 ml (20 g) Huletts SUGAlite60 g low fat margarine, melted

Filling:rind and juice of 2 large lemons

65 g cornflour75-110 ml (50-75 g) Huletts SUGAlite

(depending on your taste)2 egg yolks

Meringue:3 egg whites

257 ml (175 g) Huletts SUGAlite

Recommend: 1 Slice per serving

Nutrition Facts (per serving)

Kilojoules 740Total fat 5.4 g Saturated Fat 0 gCholesterol 0 mgSodium 45 mgTotal Carbohydrate 28.8 g Dietary Fibre 0.5 g Sugars 1 gProtein 4.5 gGI 39GL 11

Classification: Reduced fat

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Cream the margarine and SUGAlite together. Add the egg yolk and beat well. Beat the egg whites until just stiff and fold into mixture. Peel and mash the bananas and add the lemon juice. Combine mashed bananas with creamed margarine mixture. Sift the flour, baking powder and bicarbonate of soda together and add the bran. Fold the dry ingredients into the banana mixture alternating with the buttermilk, mix well. Pour the mixture into a greased loaf tin and bake in a preheated oven at 180ºC for 45-60 minutes, or until a skewer comes out clean.

Serves 14

Banana Loaf

50 g low fat margarine300 ml (204 g) Huletts SUGAlite

1 large egg, separated1 large egg white

3 bananas5 ml lemon juice

300 ml cake flour10 ml baking powder

10 ml bicarbonate of soda250 ml bran

125 ml low fat buttermilk; or low fat maas

Recommend: 1 Slice per serving

Nutrition Facts (per serving)

Kilojoules 450Total fat 2.6 g Saturated Fat 1 gCholesterol 20 mgSodium 410 mgTotal Carbohydrate 18,1 g Dietary Fibre 1,9 g Sugars 5 gProtein 2.5 gGI 45GL 8

Classification: Reduced fat

Preheat oven to 180ºC. In large bowl of an electric mixer, beat butter until creamy. Add egg yolk and the 2 tablespoons Huletts Castor Sugar, mixing well. Stir in brandy and almonds. Add the flour, baking powder and ground cloves, mix well. Pinch off dough in 1-inch balls and roll each into a 3-inch rope. Place ropes about 2 inches apart on lightly greased baking trays. Shape into crescents. (If you prefer a more prominent clove taste you can place a whole clove in each dough crescent). Bake for 20-30 minutes or until lightly golden. Let cookies cool for 5 minutes. Roll cookies in Huletts Icing Sugar and leave to cool completely. Dust cookies with Huletts Icing Sugar once more.

Makes 30

Kourabiedes

60 g ground almonds230 g butter, softened

1 egg yolk30 ml (26 g) Huletts Castor Sugar

15 ml brandy, optional500 ml (280 g) cake flour

2,5 ml baking powder2 ml ground cloves

500 ml (260 g) Huletts Icing Sugar

This Greek cookie also known as Almond Crescents is a traditionally sweet treat served with coffee or after a meal

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.

Can you use SUGAlite in tea and coffee?SUGAlite will sweeten tea and coffee, however this may not be the ideal as some lumping may occur.

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Cream butter, gradually add sugar and beat until light and fluffy. Beat in egg, vanilla essence and milk. Gradually add sifted flour and baking powder until dough is firm enough to handle. Refrigerate at least one hour. Roll out dough to 5 mm thickness on lightly floured surface. Cut with floured 5 cm round cutter. Put on lightly greased oven trays, brush with milk and sprinkle with hundreds and thousands. (This can be done evenly by using cutter as a guide around edge of biscuit and spooning hundreds and thousands into centre.) Bake at a 180ºC for 8-10 minutes. Allow to cool on trays before removing. Makes about 30 biscuits

Hundreds & Thousands Biscuits

60 g butter80 ml (65 g) Huletts White Sugar

1 egg5 ml Moir’s Vanilla Essence

5 ml milk 300 ml (170 g) cake flour

5 ml Moir’s Baking Powder200 g Moir’s 100’s and 1000’s

extra milk

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Preheat oven to 180ºC. Cream butter and sugar until light and fluffy. Add sifted flour and Maizena, mix well. Put mixture into piping bag fitted with fluted tube. Pipe rosettes onto lightly greased oven trays, bake for 10-12 minutes until pale golden brown. Cool on wire rack. Join biscuits with Lemon Cream.Lemon cream: Beat butter until smooth. Gradually add sifted icing sugar and beat until mixture is light and creamy. Beat in lemon rind and juice.

Makes about 30 sandwiched biscuits

Melting Moments

250 g butter 80 ml (40 g) Huletts Icing Sugar

375 ml cake flour 125 ml MaizenaLemon cream:

60 g butter125 ml (65 g) Huletts Icing Sugar

5 ml grated lemon rind 15 ml lemon juice

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Preheat oven to 180ºC.Beat butter and sugar together. Add eggs one at a time, and beat well after each addition. Beat until light and fluffy. Add milk and vanilla essence and mix well. Sift flour, baking powder and salt together. Add to egg mixture and mix well. Spoon dough into a greased oven pan of about 25 cm x 30 cm or into two 23 cm square cake tins. Bake for 35-40 minutes or until done. Cut into squares and leave to cool.Chocolate syrup: Mix sugar, cocoa and water and bring to boil whilst stirring constantly. Add butter. While still warm, dip the cake squares in syrup, but do not soak. Roll squares in a thick layer of coconut spread on a large sheet of greaseproof paper.Place on a wire rack to set.Makes 42

Lamingtons

250 g butter 500 ml (400 g) Huletts White Sugar

4 eggs 125 ml milk

5 ml Moir’s Vanilla Essence 750 ml (420 g) cake flour

10 ml Moir’s Baking Powder 2 ml salt

Chocolate syrup:750 ml (600 g) Huletts White Sugar

200 ml cocoa powder 375 ml water15 ml butter

500 ml Moir’s Desiccated Coconut

These cookies are named after Lord Lamington, Governor of Queensland in Australia 1895 - 1901

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Place chocolate into a mixing bowl and melt over a pot of steam. Use a brush and coat the inside of a paper cup completely with the melted chocolate. Leave to dry. When dry, carefully peel the paper cup from the chocolate. Place in a dry area until required. To fill: Beat the cream, almond essence and castor sugar together until stiff. Pipe cream rosettes into the chocolate cups. Garnish with a cherry segment or whole cherries and a mint sprig.Makes 20

Creamy Almond Chocolate Treats

200 g cooking chocolate250 ml cream

2,5 ml - 5 ml Moir’s Almond Essence37,5 ml Huletts Castor Sugar

Moir’s Whole Glacé Cherriesfresh mint leaves

20 mini paper cups

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Jan Simms, owner of Village Fair in Greenside, Johannesburg started her Home Industry Shop because of her love of things beautiful and tasty. Jan enjoys interacting with people and the idea of having a shop appealed to her. The success of her shop, she believes, is about reading your market, per-sonal attention to the minutest detail (especially sell-by dates!) and being close to an anchor tenant such as a supermarket or other big outlet.

We Visit Village Fair Home Industry

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Preheat oven to 180°C. Grease two 20 cm baking pans. Beat the egg yolks and the 210 ml (170 g) sugar until thick and smooth. Mix the cocoa with the water and add the butter and vanilla essence. Pour into the egg mixture and continue beating until well blended. Fold in sifted flour and baking powder. Separately whisk the egg whites and add the 25 ml (30 g) sugar and beat until soft peaks form. Fold into the cake mixture. Pour into baking pans. Bake for approximately 35 minutes. Turn out on cooling rack.Filling: Drain the cherries and reserve the juice. Cut ¾ of the cherries in half leaving the remaining whole for decoration. Bring the cherry juice to boil and add sugar to taste. Mix the corn flour with a little water and stir into boiling juice. Remove from heat and add halved cherries. Leave to cool. Whip the Clover Fresh Cream until thick, adding a few drops of cherry liqueur or Kirschwasser. Slice each cake layer horizontally in half. Sprinkle each layer with a few drops of cherry liqueur or Kirschwasser. Spread a ⅓ of the cherry mixture on first cake layer. Spread a thin layer of whipped cream on cherries. Repeat this process twice more and place the fourth cake layer on top. Cover with whipped cream. Pipe cream rosettes on top of cake and decorate with remaining whole cherries. Garnish with chocolate curls or shavings.Chocolate shavings: Spread a thin layer of melted chocolate over a marble slab. Allow the chocolate to set firmly at room temperature. Push a decorators scraper, at a slight angle, across the surface of the chocolate. Lift the curls from the board. Repeat the process.

Black Forest Cake

4 eggs, separated210 ml (170 g) sugar

60 ml cocoa60 ml warm water

75 g Clover Butter, melted 2 ml vanilla essence

330 ml (160 g) flour10 ml baking powder

25 ml (30 g) sugarFilling:

2 x 400 g cans black cherries, pitted sugar to taste

60 ml corn flour3 x 250 ml Clover Fresh Cream

cherry liqueur or Kirschwasser, to tasteChocolate shavings:

100 g chocolate slab

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Originally known as the Schwarzwälder Kirschtorte. It’s name comes from cherry brandy, known as Kirsch,

made in the Black Forest region of Germany.

Puff pastry: Mix water with lemon juice, pour over flour, and cut in with a knife. Mix until smooth, forming a stiff dough. Flour surface and roll pastry to a thickness of 5 mm, keeping it rectangular. Place butter on centre of dough and fold corners to the middle to make an envelope, enclosing butter. Roll out pastry on a floured surface. Fold into three by turning bottom third up and top third down. Seal edges and chill. Repeat rolling and folding in three. Chill for 30 minutes. Repeat rolling and folding pastry seven times, chilling when necessary. Roll out and refrigerate for at least 30 minutes. Filling: Preheat oven to 200°C.Roll the dough out thinly. Cut into even- sized squares. Place half the squares on a baking sheet. Cut the middle section from the remaining squares leaving a 1.5 cm square border. Brush the edges of the squares on the baking sheet with beaten egg white. Place the square “frame” on top of the squares on the baking sheet. Prick the inside of the square with a fork to prevent the centre from rising. (The edge of the pastry will rise with the fruit in the middle.)Slice the pear halves in thin slices. Overlap thinly sliced pears, and berries in the inner square. Dot each tartlet with small pieces of butter and sprinkle with sugar. Cool in refrigerator for 30 minutes and then bake for 15-20 minutes. Remove from oven and leave to cool. Decorate with more fruit and dust with icing sugar. Serve with whipped cream.

Fruit Tartlets

Puff pastry:125 ml iced water

5 ml lemon juice500 ml (280 g) cake flour

250 g Clover MooiRiver Butter, cold2 ml salt

Filling: 1 tin pear halves

200 g frozen berries60 ml Clover MooiRiver Butter

icing sugar 250 ml Clover Dairy

Whipped Cream

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This is another version of the French “Open” Tart

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Slice the bread thinly and butter one side of the slices with Butro Butter spread. Chop the mint leaves and mix in with the cream cheese. Spread the buttered slices with the cream cheese and mint mixture. Slice the cucumber very thinly and place on top of cream cheese on half of the slices. Sprinkle lightly with salt and pepper. Top with the rest of the bread slices (the cream cheese should be in the middle). Wrap up in foil or plastic and leave in fridge until just before serving.Smoked salmon rosettes: Cut the smoked salmon in 3 cm wide x 8 cm long “ribbons”. Roll salmon in a rosette shape as seen below in the pictures. Cucumber spirals: Use a vegetable peeler and cut long ribbons from the cucumber. Twist into spirals. To assemble platter: Remove the crusts from the sandwiches and cut into triangles or fingers. Place on a serving platter with the cucumber spirals and the salmon rosettes. Serve immediately as a snack.

Serves 12

Cucumber Mint Sandwiches

1 white or brown bread100 g Clover Butro Butter Spread

2 x 200 g Clover Plain Cream Cheese

90 ml fresh mint leavessalt and pepper

Smoked salmon rosettes:200 g thinly sliced smoked

salmon (optional)Cucumber spirals:

2 English cucumbers (optional)

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Preheat oven to 180°C. Sift dry ingredients to combine. Rub in the butter. Add the cheese, then the milk and mix to a firm consistency. Do not over-mix. Bake in small, well-greased patty pans for 10 minutes. Remove from oven and leave to cool. Fill with cream cheese and decorate with a slice of Peppadew.Makes 24

Cheese Puffs

250 ml (140 g) cake flour10 ml baking powder

pinch of salt,cayenne pepper

50 g Clover MooiRiver Butter 250 ml Clover Cheddar, grated

130 ml Clover Fresh Milk200 g Clover Plain Cream Cheese

Peppadews for garnishing

Remove the crust from the bread slices. Mix the butter and marmite (if used) together. Spread a bread slice with butter mixture and place another slice on top, followed by one more slice. Cut into bite-size squares, spread all round with butter mixture. Roll in grated biltong until well coated. Repeat until all the ingredients are used.Makes 30

Biltong Bites

1 brown or white bread, sliced250 g MooiRiver Butter, softened

Marmite to taste (optional)200 g grated biltong

Flavours from South Africa

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Biltong Tartlets

Sift the dry ingredients together and rub in the butter. Add the grated cheese and egg yolk to the mixture. Gently mix to form a pastry. Leave to rest for 30 minutes in refrigerator. Roll out to 4 mm thickness, press out rounds with a cookie cutter and place in tartlet or patty pans. Press the pastry into the crease of the tin with the back of your finger. Prick the pastry with a fork (this prevents the pastry from rising too much in the middle. Bake for 12-15 minutes until light brown. Leave to cool completely. Fill with a spoonful of cream cheese. Decorate with sliced biltong.

Makes 12 tartlets depending on size

250 ml (140 g) cake flour2 ml salt

3 ml baking powder5 ml mustard powder

125 g butter150 g cheddar cheese, grated

1 egg yolk200 g cream cheese

sliced biltong

This raw sugar is a product of the milling process and is used primarily in the confectionery, bakery and canning industries.

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Bola de ChouriçoChouriço Bread

800 ml (450 g) flour25 ml baking powder

5 ml salt4 eggs

250 ml cooking oil 250 ml Clover Long Life Milk

250 ml Chouriço, finely chopped125 ml fried bacon, finely chopped

125 ml Clover Cheddar cheese, grated

25 ml chopped fresh herbs1 egg yolk, beaten

chouriço slices for garnishing

Chouriço is a spicy Portuguese smoked sausage. It is made with

pork meat and fat, wine, annatto (a red food colouring) and salt, stuffed

into tripe (natural or artificial) and slowly dried over smoke. It’s used to

enhance the flavour of dishes.

Clover long life milk now comes in the convenient Twist Top pack with a reseal-able tamper-evident cap. The new pack ensures easy opening, controlled pouring, tight resealing and convenient storing. The variants include Clover UHT full cream milk, Clover UHT 2% low fat milk and Clo-ver UHT fat free milk - all available in the convenient 1L pack size and a case of six.

Taking a

break

Preheat oven to 200ºC. Sift the flour, baking powder and salt. Add the eggs, oil and milk and beat well to form a batter. Fold in the Chouriço, bacon, cheese and herbs. Place in a loaf pan. Brush with beaten egg yolk and garnish with slices of chouriço. Bake for approximately 1 hour or until done.

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Tropical Frangelico Custard Moulds

Beat the cream until stiff. Fold the beaten cream and the Frangelico liqueur into the custard. Spray 4 individual moulds or one large mould with Spray and Cook. Rinse out with cold water. Pour the mixture into the moulds and leave to set in freezer. Turn out and fill the cavity with chopped tropical fruit such as mango, pawpaw, banana and granadilla pulp.

Serves 4

250 ml Clover Fresh Cream500 ml Ultra Mel Vanilla Custard

30 ml Frangelico liqueur

Hint: This dessert can also be served in tall glasses. Follow the recipe as given above but do not freeze in moulds. Spoon the mixture into tall glasses and garnish with a strawberry.

Huletts 46Huletts 45

Spoons Cups Oven Temperatures

1 ml = ¼ teaspoon 3 ml = ½ teaspoon5 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 cup250 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

Handy Conversion Charts

Pounds Ounces Liquids

½ oz = 15g¾ oz = 20g1 oz = 25g1½ oz = 40g2 oz = 50g2½ oz = 60g3½ 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

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

We wish you a Happy Christmas and a bubbly New Year

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) 616 3385 Cell 082 441 3400/083 274 1347; Western Cape: Tel (021) 551 7866 Cell 083 274 1342; www.huletts.co.za

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.

Description

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.

Description

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.

Description

White sugar specially compressed into small cube shapes.

Uses

Cubes are suitable for use in tea, coffee and cocktails.

Icing Sugar

Castor Sugar

Rainbow Sugar

Cube 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.

Treacle 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.

Caramel 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.

Yellow Sugar

Description

White sugar crystals.

Uses

General sweetener used in all prime foods and beverages. Also used as a general household sweetener.

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.

White Sugar

SunSweet Sugar