HI Autumn 2015 Vol 26

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Home Industries & Informal Markets

With compliments from Huletts

AUTUMN 2015 I ISSUE 26

Brilliant BAKES

• Mther' Day

• Father' Day

• Winter Flar

• Cpcake Le

Celebratin

8/17/2019 HI Autumn 2015 Vol 26


With compliments from Huletts SugarMet die komplimente van Huletts Suiker

Here we are well into 2015 and in this

Autumn/Winter issue we have some exciting

new recipes and ideas for you. We all know

how important it is for us as Home Industry

bakers, to pass on the skills and knowledge

to future bakers, to ensure that the Home

Industry concept continuesto flourish.

It is never too early to encourage the next

generation to start cooking. The recipes for

cookies and biscuits beginning on page 32

are prefect for young bakers.

Mother's Day in May and Father's Day in

June provide excellent opportunities for

some celebration cakes. Our pretty rose

petal cake and other dainty bakes will

delight young and old alike, while Dad will

find the scrumptious Father's Day cake

quite irresistible.

Make the most of seasonal citrus with

some delicious robust recipes from pages 18

onwards. We've said this before and we're

still saying it - cupcakes never seem to go

out of fashion! Whether you're looking for

quick and easy ideas or something a little

more challenging, don't miss the many

different ways you can jazz up your cupcake.

One of our most important aims is to keep

you informed about all the latest trends,

whether it is marrying sweet and salty flavours,

Ombré icing or new ways with sugar cubes.

We are constantly on the lookout for new

ideas and inspiration by following all the topinternational and local food magazines, blogs

and other internet sites. It's always easy to spot

when a new trend takes off because everyone

gets in on the act and if it's a popular trend

then we know it's going to be good for your

business.

And speaking of good business, the

Huletts Home Industry Bakers' Day was an

outstanding success. You can see some of

the fabulous ideas on pages 30 and 31.

Finally, it's time to enter the Huletts

Koeksister Champion 2015 competition

- see page 44. Our 2014 champion Gerda

Swanepoel is currently a finalist on

Koekedoor (KykNet – Thursdays 8:30 pm).

Good luck Gerda, we're holding thumbs

and we hope this will inspire all the other

Koeksister bakers out there. We look forward

to seeing you at the 2015 event.

Dear Home Industry Member

With warm regards

Mathilda Pansegrouw

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For more information contact: [email protected]

See recipe for this

delicious classic

custard tart on page 26

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Contents

MOTHER’S DAY

6 Ombré cake

8 Victoria sponge

9 Flower cupcakes

10 Coconut meringue kisses

12 Profiteroles

FATHER’S DAY

14 Father's Day cake

16 Upside down

banana loaf

6

14

18

MOTHER’S DAY

FATHER’S DAY

WINTER FLAVOURS

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AUTUMN FLavours

18 Lemon poppy seed sponge

20 Lemon meringue with ginger cream

22 Orange and nut cake24 Lemon flavoured loaf with

sugar topping

26 Classic custard tart

28 Apple oatmeal muffins

30

Bakers day report32 No bake chocolate squares

34 Chocolate chip cookies

34 Star-shaped biscuits

35 Almond swirls

36 Flower petal tartlets with

lemon filling

T R EN DS

20

2422

42

38 Vanilla party cake

40 Cupcake love

42 Peanut butter & pretzel

chocolate cake

44 Huletts Koeksister

Champion 2015

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Huletts 6

M O T

H E R ’ S D

A Y

CE L E B R

A T I N

G

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Caramel raspberryombré cake

INGREDIENTS1 vanilla layer cake of your choice

baked in two layers

ICING

1 x 360 g Caramel Treat

300 g full fat cream cheese

140 g butter, softened

300 g (600 ml) Huletts Icing Sugar

100 g raspberries (optional – use when

in season)pink and caramel food colouring paste

METHOD

Place one tablespoon of the caramel topping,

cream cheese, butter and icing sugar in a

bowl and beat with an electric mixer until

smooth. Do not over beat or the icing may

become runny.Cut each layer in half, horizontally using a

serrated bread knife. Layer cakes with icing

and the raspberries (if used) finishing off with

a spread of icing on top. Using approximately

a third of the icing, cover cake with a thin

layer of icing using a palette knife. Do not be

concerned about getting the icing smooth at

this stage as the first spread of icing is to fill

any gaps. Once covered, chill for 30 minutes.

Split the remaining icing between two bowls,

with roughly two-thirds in one bowl and the

remaining third in the other bowl. Use a little

food colouring to colour the smaller batch

pink and the other a biscuit colour caramel.

Remove the cake from the refrigerator.Using your palette knife, spread the caramel

coloured icing on top of the cake and

halfway down the side. Use the pink icing to

cover the bottom half of the cake.

Using a clean palette knife gently swipe the

icing upwards blending the colours together,

do this around the cake wiping the knife

between each swipe. To smooth the surface,

run the knife all the way around or leave it fora more rustic look.

The cake will keep in a refrigerator for up to 3

days. To serve, remove from refrigerator and

leave to stand to get to room temperature.

Huletts 7

Te definition of OmbréIt is a layer cake with graded hues of a single colour as well as matching gradedicing. Ombré is a fashionable trend in both the food and textile industries.Ombré can also be translated from French which means shaded.

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victria pnge with

Rose petal topping

INGREDIENTSSPONGE

4 extra large eggs

250 g (300 ml) Huletts Castor Sugar

280 g (500 ml) cake flour

15 ml (1 T) baking powder

250 ml (1 cup) milk

100 g butter

5 ml (1 t) vanilla essence

FILLING

250 ml fresh thick cream


20 strawberries, sliced (optional)

METHOD

SPONGE

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. Do not boil. Add vanilla

essence. Stir into batter and mix lightly but

thoroughly. Spoon batter into 2 x 22 cm

round greased cake tins. Bake for 25-30

minutes until done. Allow cakes to cool intins for 5 minutes before turning out on a

wire rack to cool completely.

FILLING

Beat the cream and icing sugar together until

stiff. Sandwich the cake with the cream and

sliced strawberries

PINK SUGAR ANDROSE PETAL TOPPINGHOW TO MAKE PINK SUGAR

50 g (60 ml) Huletts White Sugar

a few drops of pink food colouring

5 - 7 ml rose extract (available from

leading chemists)

Put the sugar in a pestle and mortar with

a few drops each of the food colouring

and rose extract. Pound gently until evenly

coloured, then spread onto a lined baking

sheet to dry. Set aside.

HOW TO MAKE SUGARED ROSE PETALS

1 egg white, beaten until frothy

Huletts Castor Sugar

Rose petals, clean and pesticide free

Using a pastry brush, coat rose petals with

egg white, sprinkle the castor sugar over

petals until coated and place on a wire rack

to dry for about 1 hour. Sprinkle the pinksugar over top of cake and decorate with

rose petals.

M O T

H E R ’ S D

A Y

CE L E B R

A T I N

G

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Flower cpcake Instead of fresh flowers, create a floral display for your tea table

with these beautifully decorated cupcakes.

Experienced icers can make these pretty flowers using coloured

fondant icing and flower-shaped cutters.

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Ccnt meringekie with

chocolate buttercreamINGREDIENTSFOR THE MERINGUES

2 extra large egg whites

6 drops coconut essence

125 g (175 ml) Huletts Castor Sugar10 g (30 ml) desiccated coconut

FOR THE BUTTERCREAM



6 g (15 ml) cocoa powder

6 drops coconut essence

15 ml boiling water

METHOD

Preheat the oven to 120°C.

Line two baking sheets with baking paper.

In a clean, dry bowl, beat the egg whites

and coconut essence until stiff peaksform. Gradually add the castor sugar

while beating, until a glossy mixture is

formed. Spoon the meringue mixture

into a piping bag fitted with a large star

nozzle. Pipe 24 rosettes of meringue about

4cm in diameter, onto the baking sheets.

Sprinkle meringues with coconut and

bake for 1 hour. Turn off oven and allow

the meringues to cool completely before

removing from the oven.

TO MAKE THE BUTTERCREAM

Place all the ingredients into a bowl and

mix until smooth. Sandwich the meringues

together with buttercream.

Huletts 10

M O T

H E R ’ S D

A Y

CE L E B R

A T I N

G

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Huletts 11

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Huletts 12

Prterle withcaramel topping

INGREDIENTSPROFITEROLES

150 ml water

60 g butter, at room temperature,

cubed

75 g (160 ml) cake flour, sifted

2 extra large eggs, at room temperature

CARAMEL TOPPING & CREAM FILLING250 ml cream, whipped


1 x 360 g tin Caramel Treat

METHOD

PROFITEROLES

Preheat the oven to 200ºC.

Place water and butter in a saucepanover medium heat. Cook, stirring, for 3-4

minutes or until butter melts and mixture

just comes to the boil. Remove from heat.

Add the flour and beat with a wooden

spoon until well combined. Return to heat,

stirring for 1-2 minutes or until the mixture

forms a ball and begins to come away

from the side of the saucepan. Set aside

for 5 minutes to cool slightly. Whisk 1 egg

in a small bowl and set aside. Whisk the

remaining egg in a small bowl, then addit to the flour mixture, beating well with a

wooden spoon. Gradually add a little of the

reserved egg and beat until the mixture

just falls from the spoon but still holds

its shape.

Lightly grease a baking tray with oil. Use

a pastry bag fitted with a 1,5 cm diameter

round piping nozzle to pipe the profiteroles

onto the baking tray. Brush the tops with a

little of the remaining egg. Bake in preheated

oven for 25 minutes or until the profiteroles

are puffed and golden. Remove from oven

and turn the oven off. Using a skewer or a

small knife, pierce the base (or top) of each

profiterole to release the steam. Return the

profiteroles to the oven and leave for 15

minutes to dry out. Remove the profiterolesfrom the oven and transfer to a wire rack to

cool completely.

Makes 8 large profiteroles

CARAMEL TOPPING & CREAM FILLING

Whip the cream and castor sugar together

until stiff. Mix 2 tablespoons caramel with

half the whipped cream and use for the

topping. Fill profiteroles with remainder of

the cream.

M O T

H E R ’ S D

A Y

C E L E B R

A T E

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Huletts 13

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F A T H

E R ’ S

D A Y

CE L E B R

A T I N

G

A decadenttreat for Dad

Stunning

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Father' Day Cake

Huletts 15

INGREDIENTSCHOCOLATE AND VANILLA LAYER CAKE

1 x chocolate cake of your choice

baked as two layers

1 x vanilla cake of your choice baked

as two layers

2 packets Kit Kat chocolate (12 bars each)

CREAMY WHITE ICING125 g butter

520 g (4 x 250 ml) Huletts Icing Sugar


45 - 60 ml milk

METHOD

Beat butter, icing sugar, and vanilla

essence together. Add milk a little at a timeuntil you have a creamy, spreadable icing.

The icing should not be too soft. Place the

icing in the refrigerator until 20 minutes

before required.

TO ASSEMBLE THE CAKE

Layer the chocolate and vanilla cake

alternately with a layer of the icing. Using

the same icing , ice the sides and top of the

cake.

Carefully break the Kit Kat chocolate

into separate bars. Space the bars neatly

around the cake. Place cake in refrigerator

until just before serving. (If the icing gets

too soft the Kit Kat bars tends to slide

down the side of the cake so work in acool room as quickly as you can).

Hint: Te Kit Kat chocolate barsdecorating the sides of this double-layerchocolate and vanilla sponges make thisa special occasions cake. Te cake is quiterich so the slices can

be much smaller thanusual, making it moreeconomical. If possible

keep the cake in therefrigerator until readyto serve, especially if itis a hot day. Perfect forthe chocolate lovers inyour family.

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Huletts 16

F A T H

E R ’ S

D A Y

CE L E B R

A T I N

G

upide-dwnbanana loaf

INGREDIENTSFOR THE CAKE

108 g (90 ml) Huletts Maple Syrup,

heated

3 small ripe bananas and 1 very

overripe banana


180 g (250 ml) Huletts Treacle Sugar

3 extra large eggs


200 g (370 ml) self-raising flour

100 g pecan nuts, broken into pieces

5 ml (1 t) bicarbonate of soda

5 ml (1 t) ground cinnamon

200 g full cream yoghurt

FOR THE SAUCE

100 g whole pecans

100 g butter, diced100 ml thick cream

120 g (100 ml) Huletts Maple Syrup

METHOD


Grease a 20 cm square cake tin and line the

base with baking paper.

FOR THE CAKEPour in half the syrup, swirling to coat the

bottom. Peel and halve the 3 ripe bananas

lengthways and lay, cut-side down, in the

tin. Beat together the butter, sugar, eggs,

vanilla essence and overripe banana.Place the flour and pecans into a food

processor and pulse until finely ground

together. Stir into the butter mixture with

the bicarbonate of soda and cinnamon,

then stir in the yoghurt. Carefully spoon

the batter into the tin without breaking the

bananas. Bake for 45 - 60 minutes or until a

skewer inserted comes out clean.

FOR THE SAUCE

Toast the pecans for 1-2

minutes in a pan, add the

remaining ingredients,

and heat until the butter

has melted. Allow sauce to

bubble for ±5 minutes until it

has thickened a little.

Prick the top of the baked

cake with a skewer - inserting

it halfway into the cake. Pour

over the remaining maple

syrup and allow it to soak in

for a few minutes, then turn

the cake out of the tin, upsidedown, onto a serving plate.

Reheat the sauce and serve with the cake.

With maple-caramel sauce

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Huletts 17

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Lemn pppy eed pnge

with meringue discs

Huletts 18

ENJOY THE ROBUST

FLAVOURS OF WINTER

Stacked together with layers of cream and lemon curd

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INGREDIENTSMERINGUE

3 extra large egg whites, plus 6 extra

large eggs


SPONGE

350 g butter, at room temperature


10 ml (2 t) baking powder

75 g (75 ml) poppy seeds

zest and juice of 4 lemons

SYRUP


TOPPING

250 ml (1 cup) thick cream

250 g fat-free yoghurt

150 g lemon curd (see recipe page 21)

METHOD


MERINGUES

Line two baking sheets with greaseproof

paper. On each one, trace a circle using a

23 cm baking tin as your stencil.

Beat the egg whites on medium speed to

form soft peaks. Gradually add 150 g of the

castor sugar, increase the speed to high

and whisk for 5-6 minutes, until you have a

glossy, stiff meringue. Divide the meringue

between the two baking sheets, spooning

it into the drawn circles. Smooth out one

of the meringue circles evenly, then by

using the back of your spoon create more

texture on the other one. This will be the

top of your cake. Bake the meringues for 1

hour. They should be cooked through and

a nice pale golden colour, but still chewy.Remove from the oven and leave to cool.

SPONGE

Increase the oven temperature to 170ºC.

Grease and line the base of two 23 cm

spring-form baking tins. Beat together the

butter and remaining castor sugar until pale

and creamy. One by one, beat in the eggs.

Don’t worry if it looks like the mixture has

split – it will come back together in the next

step. Sift the flour and baking powder into

the bowl and use a large metal spoon to fold

all the ingredients together. Add the poppy

seeds and all the lemon zest. Add juice of

two lemons and mix well. Divide the mixture

evenly between both tins, smoothing the top

on each. Bake for 30 minutes, or until done.Remove from oven and pierce both cakes all

over with a skewer.

SYRUP

Sift the icing sugar into a bowl, mix in the

juice of the remaining 2 lemons until you

have a thin syrup, then drizzle over the

sponges. Set aside to cool.

TOPPING

When ready to assemble the cake, whisk

the cream in a bowl to soft peaks. Stir in

the yoghurt and set aside. Place one of the

sponges on a serving plate or cake stand,

top with a third of the cream and yoghurt

mixture and swirl through a couple of

tablespoons of lemon curd. Even it out, and

place the smooth-topped meringue on top.

Repeat with half of the remaining cream and

curd and the final sponge. Finish with the last

of the cream and lemon curd,

top with the

final meringue

disc.

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Lemon meringue

with ginger cream

winter flavours

Huletts 20

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INGREDIENTSFOR THE MERINGUE




FOR THE LEMON CURD

3 extra large egg yolks

3 ml (½ t) finely grated lemon zest

60 ml (¼ cup) fresh lemon juice

(from about 2 lemons)


60 g cold butter, cut into small pieces

FOR THE GINGER CREAM

250 ml (1 cup) cold thick cream

30 g (60 ml) Huletts Icing Sugar, plus

more for dusting

30 ml finely chopped preserved ginger

3 ml (½ t) vanilla essence

METHOD Preheat the oven to 200ºC.

Line a baking sheet with baking paper.

Draw two 10 cm x 32 cm rectangles about

5 cm apart on the baking paper, then flip it

over so that the marked side faces down.

MERINGUE

Place the egg whites into the bowl of

an electric mixer and beat on medium-high speed until foamy, about 1 minute.

Gradually beat in the sugar and continue

beating for about 6 minutes until stiff

shiny peaks form. Gently fold in the icing

sugar with a rubber spatula (do not over

mix). Transfer the meringue to a pastry bag

fitted with a 20 mm round nozzle. Using

the rectangles as a guide, pipe 10 cm long

lines of meringue side by side in each

rectangle. (The lines should touch each

other.) Transfer to the oven and bake for

about 2 hours rotating the baking sheet

occasionally, until the meringue is firm

and crisp but not brown. Remove from

the oven and let cool completely on thebaking sheet.

IN THE MEANTIME, MAKE THE LEMON CURD

Combine the egg yolks, lemon zest, lemon

juice and sugar in a medium saucepan. Cook

over medium heat for about 7 minutes,

whisking until thickened. Whisk in the butter,

a few pieces at a time, until incorporated.

Transfer the curd to a small bowl, then set in

a larger bowl of ice; stir occasionally until the

curd is completely cool, then refrigerate until

ready to use.

GINGER CREAM

Combine the cream, icing sugar and vanilla

essence in a bowl and beat with a mixer on

medium high speed for about 5 minutes untilstiff peaks form. Fold in the preserved ginger.

TO ASSEMBLE

Place a meringue rectangle on a platter.

Spoon the lemon curd on top, leaving a 2 cm

border. Top with the ginger cream. Place the

other meringue rectangle on top and gently

press; refrigerate for 1 hour. Dust with icing

sugar before serving.

Huletts 21

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winter flavours

Orange andnt cake

INGREDIENTS1 large orange

100 g raisins



5 ml (1 t) bicarbonate of soda

5 ml (1 t) salt

150 ml milk

120 g butter, melted

2 extra large eggs

60 g (125 ml) pecan nuts, chopped

FOR THE TOPPING

40 g (80 ml) cream cheese

40 g (80 ml) Huletts Icing Sugar,sifted

5 ml (1 t) cinnamon

50 g (100 ml) pecan nuts, chopped

METHOD

Preheat the oven to 180ºCGrease and flour a chiffon baking tin. Cut the

orange in half and remove the pips. Place

whole orange (with the peel) and raisins in

a food processor and process to a coarse

pulp. Set aside. In a mixing bowl, combine

the flour, sugar, bicarbonate of soda and salt

together. Add milk, butter and eggs. Beat for 3

minutes at medium speed. Stir in the orange-

raisin mixture as well as the 60 g choppedpecan nuts. Mix well. Spoon cake mixture into

the prepared tin. Bake in the preheated oven

for 35 to 40 minutes, or until a skewer inserted

into the cake comes out clean.

FOR THE TOPPING

Mix together the

cream cheese and

sifted icing sugar.

Spread over the

completely cooled

cake. Sprinkle

generously with

cinnamon and chopped pecan nuts.

Huletts 22

Hint:

Tis cake can also be baked

in a standard baking tin but shouldthen be baked for 5 to 10 minuteslonger, or until done.

Optional:

You can also garnish the cake

with freshly zested

orange rind.

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winter flavours

Huletts 24

Lemn-ared laf with sugar topping

INGREDIENTS175 g butter, softened


3 extra large eggs, lightly beaten

3 lemons


50 g (100 ml) ground almonds

75 g (19 cubes) Huletts White

Sugar Cubes

METHOD

Preheat oven to 180°C.

Grease and line a 900 g loaf tin with baking

paper. Beat together the butter and sugar

until pale and fluffy. Gradually beat in the

eggs, followed by the finely grated zest of

2 of the lemons and the juice of ½ a lemon.Fold the flour and ground almonds into the

butter mixture, spoon into the tin and bake

for 40 - 50 minutes or until a skewer inserted

in the centre comes out clean. Leave to

cool in the tin for 10 minutes. Invert on to a

wire rack to cool. In the meantime, put the

sugar cubes into a small bowl with the juice

of 1½ lemons and the zest of 1 lemon (you

will have 1 zested but un-juiced lemon left

over). Soak for 5 minutes, then use the back

of a spoon to crush the sugar cubes roughly.

Spoon over the warm cake and leave to cool

completely before serving in slices.

Makes 8-10 slices

Serve with lemon syrup( if desired): Heat the juice and zest of 1 lemon, 125 ml water, 75 ml Huletts Syrupand 3 ml (½ t) ground ginger together in a saucepan. Stir until boiling.Lower the heat and boil gently for 5 minutes.

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Huletts 25

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Huletts 26

winter flavours

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Huletts 27

INGREDIENTSFOR THE PASTRY

3 extra large egg yolks, plus 1 egg

white for brushing

85 g butter, softened slightly, cut

into chunks


zest of 1 lemon, finely grated

170 g (310 ml) cake flour, plusextra to dust

FOR THE FILLING

12 extra large egg yolks (see tip)


660 ml whipping cream

freshly grated nutmeg

METHOD

FOR THE PASTRY

Process the 3 egg yolks with the butter

in a food processor until light and fluffy.

Gradually pulse in the 85 g castor sugar,

then the lemon zest. Add the flour with a

pinch of salt, pulsing until the dough just

comes together. Turn the pastry out onto a

lightly floured surface and bring it togethergently and quickly with your hands (it will

be soft). Press into a thick disc, wrap in

cling film and chill in the refrigerator for 1

hour. Roll the chilled pastry out on a lightly

floured surface to the thickness of a coin,

and then use to line a 23 cm diameter, 5

cm deep loose-bottomed fluted tart tin,

pressing the pastry into the top of each

flute so it is secure. Roll the rolling pin overthe top of the case to trim away the excess

pastry. Chill again for 30 minutes in the

refrigerator, or in the freezer for 10 minutes.

Preheat the oven to 190°C.

When the pastry case is firm, line with

foil or baking paper, fill to the brim with

baking beans or rice and blind bake for 20

minutes. Remove the beans and reduce oven

temperature to 170ºC and bake for another

5 - 10 minutes until the case is golden and

crisp at the crust, and the inside has a sandy

texture with no grey patches. Brush the egg

white all over the inside of the pastry case,

then return to the oven for 3 - 4 minutes until

hardened (this provides a barrier between

the pastry and the filling, helping to keep

the pastry crisp). Put the tart tin on a baking

sheet and set aside. Turn the oven down

again to 130°C.

TO MAKE THE FILLING

Mix the 12 egg yolks in a large bowl with

the castor sugar until combined, pour in the

whipping cream, stirring all the time. Strain

through a fine sieve into a large saucepan

and heat very gently, stirring often, until just

blood temperature (put your finger in it - it

should feel warm). Strain again into a jug;

pour into the pastry case, popping as many

bubbles that form on the surface as you can.Pull out the middle oven shelf, and then very

carefully place the baking sheet with the tart

tin onto it. Cover the tart

generously with grated

nutmeg, then slide back

the shelf and bake for

40 - 45 minutes until the

custard is just set with a

gentle wobble. Allow tocool completely in the tin,

and then carefully transfer

to a serving plate.

Classic ctard tart

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all time favourite

Apple and oatmeal

mnINGREDIENTS200 ml apple juice

75 ml water

80 g (250 ml) oats

100 g butter

100 g (125 ml) Huletts

SunSweet Brown Sugar

3 extra large eggs

5 ml vanilla essence


5 ml baking powder

5 ml bicarbonate of soda

3 ml (½ t) salt

125 g seedless raisins

Huletts Icing Sugar

for dusting

METHOD


Line a muffin tin with pretty

paper cases. Place the apple

juice and water in a small,

heavy-based saucepan and

bring to the boil. Place oats in abowl and pour the apple juice

over and allow to soak for 15

minutes. Cream the butter and

brown sugar together. Add the

eggs, oat mixture and vanilla

essence. Sift the cake flour,

baking powder, bicarbonate of

soda and salt into a bowl and

spoon into the batter. Fold inthe raisins and mix thoroughly.

Spoon the batter into the paper

Huletts 28

cases, filling each halfway. Bake for 20 minutes or

until a skewer inserted into the centre comes out

clean. Remove from the oven and carefully remove

muffins from tin. Leave to cool on a wire rack. Oncecool sprinkle with icing sugar.

Makes 12

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For Mom to bake, but kids can help

In keeping with the latest trends in kitchens, Kenwood introduces the

new limited edition white Titanium Chef with polished metal accents.

Its large capacity 4.6L glass bowl has graduations for easy measuring

and handles that double as pouring spouts. Complete with 3 heightadjustable stainless steel bowl tools (K-beater, Whisk and Dough hook)

the machine beats, whisks and kneads ingredients with ease.

Four power outlets, and a 1400W motor, provide unrivalled versatility

and with an additional 20+ attachments available, there is no limit to the

number of delicious recipes you can prepare.

Its well-deserved reputation for superior quality, and unwavering

reliability, make the Kenwood Titanium Chef the obvious choice for

every South African kitchen.

www.kenwood.co.za

J 0 3 4 0

The Kenwood Chef that South Africans love

and trust now in limited edition high gloss white.

INCLUDED IN PACK

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bakers day

Huletts 30

Huletts Home lndustry Bakers’ Day

More than 140 guests enjoyed an

exciting and informative day at the2014 Huletts Home Industry Baker’s

Day. Amanda Randeira, Huletts

Marketing Manager welcomed

guests with a sweet Huletts greeting.

A Dazzling Occasion

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The spectacular Huletts' celebration table created by

Stephanie Booth, wowed everyone. Exquisite meringues,

the daintiest of cupcakes and funky treats had all our

bakers enthralled.

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Inpiring

Future Bakers

kids in the kitchen

Many working moms don’t have time to encourage their kids to experiment in the kitchen,

but if you’re involved in the Home Industry business you will know how important it is that

we pass on our baking skills to the next generation. These yummy but easy biscuit recipes

are a great way to get the kids involved and help inspire a love of baking in them.

INGREDIENTS1 packet (200 g) Tennis Biscuits

240 g plain dark chocolate

125 g butter

40 g (30 ml) Huletts Golden Syrup

75 g either mini marshmallows or big

marshmallows cut into small segments

a sprinkling of Huletts Icing Sugar

METHOD

Line an 18 cm x 7 cm square cake tin or

dish with cling film.

Break the biscuits into small pieces. Place

the chocolate and butter in a microwave

suitable bowl. Melt on medium/high

heat in the microwave for 2 minutes. Stir

every 30 seconds. When melted add the

crumbed biscuits and the marshmallows.

Mix well. Spoon the mixture into the tin

or dish and press down firmly. Place in

the refrigerator until mixture is firm and

set. Cut into evenly sized small blocks or

if you prefer you can cut into

bigger squares.

The mixture can make 80 small squares,

depending on size

Hint: Roll marshmallows in the

icing sugar to prevent them fromsticking to each other.

N bke chocolate squares

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INGREDIENTS100 g butter


Caramel Sugar

1 extra large egg, beaten150 g (270 ml) self-

raising flour

150 g dark

chocolate chips

METHOD

Preheat the oven

to 180ºC.

Beat butter and sugartogether. Sift flour and

add to butter mixture,

mixing well. Fold in the

chocolate chips. Place

desert spoons of mixture

onto a greased baking

sheet. Bake for 12 - 15

minutes. Remove from

oven and leave to cool.

Makes 12 biscuits

Chclate chip cookies

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kids in the kitchen

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star-haped biscuitsINGREDIENTS175 g butter, softened


Castor Sugar

250 g (445 ml) self-

raising flour

extra Huletts Castor

sugar for sprinkling

METHOD

Preheat oven to 180ºC.

Beat butter and sugar

until pale and fluffy. Sift

flour and add to butter

mixture. Mix well with

your hands to make a stiff

dough. Turn out onto alightly floured surface

and knead gently until

smooth. Roll out to a

thickness of 3 mm, and

using a well- floured

star-shaped cutter press

out 24 stars. Carefully

lift the dough stars and

place them evenly aparton a greased baking

sheet. Bake for 10 - 15

minutes. Leave to cool

on the baking tray for a

few minutes to firm up.

Sprinkle with castor sugar.

Makes 24 star biscuits,

depending on the

size of the cutter

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Almond wirl

INGREDIENTS100 g butter


Icing Sugar


8 g (15 ml) ground

almonds

a few drops almonds

essence

METHOD

Cream butter and sugar

together. Sift flour andmix in the butter mixture

with the ground almonds.

Add the almond essence

and mix well. Spoon

dough into a piping bag

fitted with a star nozzle

and pipe 10 small swirls

onto a greased baking

sheet, baking sheet,leaving enough space for

spreading. Refrigerate

for 15 minutes before

baking.


Bake for 10 - 15 minutes

or until lightly golden and

cooked. Leave to cool.

Makes 10 biscuits

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Decorative patry cae

To make this recipe, follow the pastry recipe on

page 27. Once you have rolled the pastry out use

a flower template and cut out flower shapes.

Ensure the flower shapes are big enough to

overlap the sides of the cupcake hollows. Bake

the pastries as indicated in the previous recipe

but adapt the baking time as follows.

THE FIRST BAKING PERIOD

Bake for 7 - 8 minutes only. Remove the

beans, turn oven down and bake for 3 - 4

minutes. Remove from oven and brush with

the egg white. Bake for 2 minutes. Remove

from oven. Leave to cool and carefully

remove from tin. Dust the petals of the

pastry generously with Huletts Icing Sugar.

FOR THE FILLING

Follow the lemon curd recipe on page 23.Mix the lemon curd gently with whipped

cream and fill each pastry case with this

mixture. Serve immediately.

dainty delights

Filled with creamy lemon curd

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The Kenwood Multipro Excel is perfect for those who

entertain regularly or who batch cook for bulk freezing.

Its sleek, brushed metal modern design is coupled with a

powerful 1200 watt motor. The 55 + functions will handlealmost every kitchen task.

Variable speed gives complete control of ingredients, plus

‘auto function’ finds the optimum speed for each task. With

a variety of bowl sizes (4 litre, 2.9 litre and 1.75 litre), there’s

one to fit any type of dish. An extra large food tube eliminates

pre-chopping of ingredients. In addition, the Multipro comes

with a glass liquidiser, glass multi mill and citrus press.

For more information, please visit www.kenwoodworld.com;

email [email protected] or phone (011) 474 0153.

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party time

vanilla part y cakeINGREDIENTS225 g butter, softened, plus extra for

greasing


15 ml (1 T) vanilla essence



25 g (50 ml) corn flour

22,5 ml baking powder

250 ml (1 cup) buttermilk

FOR THE MERINGUE BUTTERCREAM



1 vanilla pod, halved lengthways and

seeds scraped out


5 ml (1 t) vanilla essencemulti-coloured edible polka dots,

to decorate

METHOD


Grease 3 x 20 cm sandwich tins, line the

bases with baking paper, grease the paper.

Beat the butter and sugar in a large bowl

until light and fluffy. Add the vanilla essenceand add the egg whites a little at a time

while beating. Sift the flour, corn flour and

baking powder together. Incorporate the

dry ingredients into the butter mixture in 3

stages alternating with the buttermilk. Divide

the batter between the tins and level the

tops.

Bake for 25-30 minutes or until a skewer

inserted into the middle comes out clean.

Allow the cakes to cool in the tins for 10

minutes, and then turn out onto a wire rack,

peeling off the paper. Cool completely.

TO MAKE THE BUTTERCREAM

Place egg whites and sugar into a bowl of

an electric mixer. Add the vanilla seeds to

the egg whites and set over a pan of gently

simmering water. Lightly whisk until the

sugar has fully dissolved – you can test this

by dipping two fingers into the bowl and

rubbing them together; if you can't feel any

grains of sugar, the mixture is ready. Remove

the bowl from the heat and keep whisking

until a thick meringue has formed, continue

whisking until the meringue has cooled

to room temperature, then slowly add the

butter, 1 tablespoon at a time. By the time

all the butter has been incorporated, the

mixture should have transformed into a silky-

smooth buttercream. If it hasn't, continue

to whisk until it does. If it still refuses to

thicken, it may be that the mixture is still too

warm, so chill for 10 minutes, then continue

whisking. Add the vanilla essence and mix

to combine. To assemble the cake, place a

sponge on a cake board or serving plate and

top with a thin layer of buttercream. Repeat

with the remaining cake layers and finishby spreading the remaining buttercream

over the top and sides of the cake . To get

a smooth finish, use the edge of a palette

knife, and drag carefully around the sides of

the cake, smoothing out the buttercream. To

decorate the cake, press the polka dots into

the sides of the cake creating a full border at

the base of the cake. Use less and less dots

the further up the cake you go.Best served within 2 days of baking, but the

cake will keep for up to 4 days in a sealed

container.

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the perfect treat

Cpcake loveOnce upon a time cupcakes were a rather ordinary part of a teatime spread

and then they turned from Cinderella into the Fairy Princess. Always in

fashion, the love affair with cupcakes goes on and on. Tey're fun to decorate,

perfect for any occasion and easy to serve.

FUNKY FUNCupcakes can be simple or

elaborate, or just plain fun.

These easy-to-decorate

cupcakes make fabulous

little gifts and will thrill the

children. A good idea formoms to send to school on

their children’s birthdays.

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Create panda cupcakes using rolled-out white and chocolate fondant icing.

Cut rounds of the white fondant icing to fit the top of the cupcake and sprinkle

with Huletts White Sugar to create. Finish off with chocolate fondant icing or

decorations of your choice.

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INGREDIENTSFOR THE CAKE

12,5 g (30 ml) cocoa powder

200 g cold butter, diced, plus extrafor greasing

200 g dark chocolate, roughly chopped

300 g (375 ml) Huletts SunSweet

Brown Sugar

4 extra large eggs


5 ml (1 t) baking powder

FOR THE PEANUT BUTTER ICING

250 g butter at room temperature


300 g (300 ml) smooth peanut butter

100 ml thick cream

75 g salted pretzels

METHOD

FOR THE CAKEPreheat the oven to 180ºC.

Grease 2 x 22 cm round cake tins, and line

with baking paper. Grease the baking paper

as well. Place the cocoa in a small bowl

with 100 ml hot water. Whisk together until

smooth, then set aside. Place the butter

and chocolate in a heat proof bowl and

place over a pan of simmering water. Gently

melt chocolate while stirring occasionally.

Remove from the heat and allow to coolslightly. In a large bowl, beat the sugar and

eggs together using an electric beater until

thick and pale. With the blades still running,

pour in the chocolate mixture, mixing until

smooth and fully combined. In a separate

bowl, mix together the flour and baking

powder. Sieve the dry ingredients over thechocolate mixture and fold together until no

lumps remain. Add the cocoa mixture and

mix to combine. Divide the batter between

your prepared tins and bake for 30-35

minutes or until a skewer inserted comes out

clean. Allow the cakes to cool in the tins for

about 10 minutes, then turn out onto a wire

rack, peeling off the baking paper, to cool

completely.

FOR THE ICING

Beat the butter in a large bowl with an

electric whisk until light and creamy. Beat

in the icing sugar a little at a time, then add

the peanut butter, mixing until smooth.

Add a pinch of salt and cream and mix until

smooth.

TO ASSEMBLE THE CAKEUse a large serrated knife to slice each cake

in half. Place the first round of cake onto a

cake board or serving plate and top with a

thin layer of icing. Repeat until all the cake

layers have been used. To decorate, use the

remaining icing to spread over the top and

sides of the cake. Use a spatula or a palette

knife to create a swirl pattern around the

outside of the cake, and finish by pressing

the pretzels onto the top and sides – thereshould be enough to cover about half the

sides, leaving the icing partially on display.

Best served within 2 days of baking.

Peanut butter & pretzel

chclate cake

trendy cakes

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Hint: Te saltiness ofthe peanut butter and thesweetness of the chocolate

work perfectly together inthis recipe. Decorating thecake with pretzels gives itan extra edge

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Are you a champion

koeksister baker? YOU COULD WIN R100 000!

Get all the details now!

Go to www.hulettssugar.co.za for

competition rules and entry form.

2015

Huletts 44

8/17/2019 HI Autumn 2015 Vol 26


Entrants to bake a dozen (12) koeksisters,package them securely and have themdelivered by 21 May 2015.All koeksisters entered in the competitionwill be judged by a panel of judges,including members of The South AfricanChefs Association (SACA) and celebritychefs. Four finalists will be selected and

each will win a trip to the Innibos Festivalvalued at R5 000. Visitors to the InnibosFestival (1 - 4 July 2015) will get theopportunity to taste the four finalists’koeksisters and vote for their favourite. Thebaker with the most votes will walk awaywith the title of Huletts Koeksister Champion2015 as well as a R100 000 cash prize!

For more information and competition rules visit www.hulettssugar.co.za

Jacaranda FM listeners competition: You may not be a koeksister baker but if you loveeating them make sure to listen to Frankie’s show from 25 May to 19 June 2015.

Four listeners stand a chance of winning R5 000 towardsa trip to the Innibos Festival (1 – 4 July 2015).

This is how we’ll crown the champion at the Innibos Festival:

Judging Partner

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Huletts 14

Huletts Fructose

offers pure and low GI concentratedsweetness, 1.5 to 1.7 times sweeterthan a regular sugar. This means youuse less, reducing your daily kilojouleintake. It provides good cooking resultsand is known for improving the colourof baked goods.

Huletts Range of EquiSweetSweeteners

is a low kilojoule sweeteningsolution that offers all of thesweetness with none of theguilt. Available in EquiSweetClassic and two aspartame-free alternatives, Sucraloseand new Stevia. Available intablets and sachets.

Huletts Icing Sugar

is the perfect solution with fine, powdery granules for icing acake or creating intricate sugar art. Also used for sweeteningwhipped cream, making smooth creamy desserts or in recipesthat require a very fine crumb texture. It also comes inchocolate, strawberry and cappuccino flavours.

Huletts Molasses

is filled with richness and flavour.It is used in cooking and baking.It can also be used drizzledover porridge, and gives a richcolour and taste when used as amarinade for meat and poultry.

Huletts White andBrown Sugar Cubes

are convenient

precision-cut whiteand brown cubes thatadds sophisticationand elegance toany event. A stylishway to sweeten allbeverages, includingtea, coffee and hotchocolate.

Huletts Caramel Sugar

is ideal for sprinkling overporridge, custards, cereals andadds a delicious rich flavourto coffee. It can also replacewhite sugar in all microwavecooking to improve colour. Itis perfect for biscuits, cakes,loaves and is a good substitutefor Demerara Sugar.

Life’s sweeterwith Huletts...Huletts has something specialfor every recipe and occasion.

Get creative with Huletts extensiverange of innovative products anddiscover the endless possibilities.

You can expect nothing less thanperfect from South Africa’s No. 1sugar brand.

Huletts Yellow Sugar

is used in baking,in preserves suchas jams, pickles,chutneys, in home-brewed beer andginger beer toenhance the colour.

Huletts Treacle Sugar

is a great flavour and colourenhancer. This soft, stickysugar keeps fruit cakesand dark loaves moist. It isalso perfect for microwavebaking and meat marinades.It is a good substitute forMuscovado Sugar.

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Huletts 15

Huletts White Sugar

Pure white crystals

that dissolve quicklyfor instant sweetness.Used in baking and tosweeten beverages.

Huletts SunSweetBrown Sugar

dissolveseasily andprovides instantsweetness.Used in hotbeverages, ineveryday bakingand sprinkledover cereals andporridge. It isthe most popularsugar for homebrewing, canningand makingconfectionery.

Huletts Castor Sugar

is the finely milled white sugarcrystals that dissolve quickly. It is

ideal for use in baking super-softsponges, light and fluffy moussesand meringues or for sprinkling overfresh fruit.

Huletts Golden andFlavoured Syrups

This line-up of both traditionaland fun flavours made frompure cane sugar, makeexcellent toppings on pancakes,flapjacks, toast, waffles andscones, and are delicious indesserts and sauces.

Huletts SUGAlite

is a reduced low kilojoulesweetener, with a lowGlycaemic Index, ideal inreplacing sugar in baking.Tastes as great as bakingwith ordinary sugar andproduces the same sweetnessand functionality, from

browning to crumb texture.

Huletts ColouredCrystals

Colourful sugar crystalsare perfect for addingstyle and flair to anyoccasion. Used fordecorating bakedgoods, desserts andcocktail glasses.

Making Every Day Sweeter

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Did you know?

To enter: SMS Huletts followed by your answer to 32113

or email [email protected]

Yellow sugar is used in baking and in preserves such as jams, pickles,

chutneys, in home-brewed beer and ginger beers, primarily acting as a

preservative and colour enhancer.

Closing date: 31 July 2015. One lucky winner will be randomly selected from all the entries

received. For full competition rules visit www.hulettssugar.co.za

Stand a chance to

WIN R2500

with Huletts by telling us what

you use

Yellow sugar for

HI Autumn 2015 Vol 26

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Transcript of HI Autumn 2015 Vol 26