endless possibilities - huletts sugar · 2020-05-15 · custard (see recipe alongside) 375ml cream,...

e n d l e s s p o s s i b i l i t i e s

Home Industries & Informal Markets

With compliments from Huletts

summer2013issue 23Summer

Sweetness

Peanut butter flavour... mmmmm!

• popcorn• lemon-licious• Berries everywhere

See this year’s

latest food trends

With compliments from Huletts Sugar Met die komplimente van Huletts Suiker

Dear Home Industry Member

We know many of you begin looking for ideas for the party and festive season long before the end of the year rush begins, so this year we’ve made sure you receive our booklet in good time to inspire you with some great ideas.

There are exciting new trends in baking and we asked two of the top food editors in South Africa to share their favourites with us. Herman Lensing is the food editor of Sarie and his recipe for butterscotch popcorn is irresistible! The trendy multi-coloured cake is from Vickie de Beer, food editor of Rooi Rose. Thank you to them both for sharing these ideas with us! Other exciting trends include being creative with berries, lemon-flavoured cakes, super-sized biscuits and of course, everyone’s favourite - cupcakes. Customers are going to be looking out for these lines so be warned and be ready!

Morning markets are here to stay and it is very important that Home Industry shops familiarise themselves with this increasingly popular concept. Make sure you do not lose clients to these markets because their produce is perceived to be trendier. Home Industries have stood the test of time and are known for their quality and good prices but it is important to take note of your competitors. There are lots of opportunities to broaden your client base to include the younger generation and growing middle class. They are well informed about trends and have clear ideas about what they want. Smart packaging and slick presentation is important. Themed birthday parties, for both young and old, novel kitchen teas and bachelorettes, baby showers and christenings – these are all great opportunities to make them your life-long customers and spread the word among their friends and family!

Warm wishes from Huletts for the upcoming festive season.

RegardsMathilda Pansegrouw

summer fun recipes

Contents6 Crème fraîche lemon cake

8 The lighter (and healthier) side of trifle

10 Marble cake

11 Xmas white chocolate cake pops

12 Date balls

13 Butterscotch popcorn

14 Linda’s fruity tray bake

16 Custard biscuits with a stylish twist

18 Chocolate cake

20 Peanut butter fudge

22 Dainty and delicious

24 Cupcakes with lavender

26 Macaroons with attitude

28 Red velvet cupcakes

30 Raspberry jam

10

31 Raspberry JAM strudel

32 Berries other than strawberries

38 Luscious lemon tart

40 From home kitchen to 450 square meter shop!

44 Star biscuits For more information contact: [email protected]

30

16

12

26

22

10

20

Huletts 6 Huletts 7

summer cakes

Crème fraîche

lemon Cakeingredients6 extra large eggs5ml (1t) salt525g (625ml) Huletts Castor Sugar, sifted225g crème fraîche6 lemons, zested420g (750ml) cake flour15ml (1T) baking powder150g butter, melted100ml lemon juice

methodPreheat oven to 160ºC.Beat eggs and salt together. Add the icing sugar a little at a time while beating until thick and pale. Mix in the crème fraîche and lemon zest. Sieve the flour and baking powder together and gently mix in, followed by the melted butter. Spoon out into two 23cm diameter greased and lined baking tins and bake for 30 minutes or until a skewer inserted comes out clean. Drizzle with lemon juice when the cake comes out the oven. Leave to cool slightly in baking tins and turn out when convenient to handle.

iCing200g butter250g (480ml) Huletts Icing Sugar, sifted5ml vanilla essencefinely grated zest of 1 lemon (optional)

methodBeat butter until light and fluffy. Add the icing sugar slowly and beat to a spreadable consistency. Layer the cake with icing in between as well as on top and sides. Dust with finely grated lemon zest if desired.

The lighter (and healthier) side of trifleingredients1 Basic butter or sponge cake

filling180ml sherry (for sprinkling over cooled cake) 50g lightly toasted almonds125g raspberriesCustard (see recipe alongside)375ml cream, whipped (optional)

Place a 20cm-plate on top of the cooled cake and use a small, sharp knife to make a 3cm-deep cut around the plate. Cut a chequered pattern of 2cm-squares into the round and use a spoon to carefully scoop out the squares. Place 2 cups of the cake squares in a large bowl and pour over 125ml sherry. Set aside until all the liquid has been absorbed.

Custard280ml milk280ml pouring cream45g butter, chopped5ml vanilla essence105g (125ml) Huletts Castor Sugar35g (60ml) Maizena80ml water5 extra large egg yolks

methodPlace the milk, cream, butter, vanilla and sugar in a saucepan over medium heat and bring to the boil. Remove from the heat. Place the Maizena and water in a bowl and mix to a paste. Whisk into the hot milk mixture together with the egg yolks. Return to the heat and cook, whisking, for 2-3 minutes or until thickened. Transfer to a bowl and continue to whisk until cooled slightly.

Huletts 8 Huletts 9

summer cakes

serves 8

for servingSprinkle the remaining sherry over the base of the cake, return the cake pieces mixed with half of the toasted almonds as well as half of the raspberries to the hollowed-out cake. Pour over the custard and top with remaining raspberries. Refrigerate for 2-3 hours or until the custard is set. Sprinkle with the rest of the toasted almonds. optional: Top the cake with the cream and extra raspberries just before serving.

marble Cake

Huletts 10 Huletts 11

summer fun

to make a marble CakeUse your best sponge cake recipe.Divide the mixture into 4 portions. Colour each portion with a different colour food colouring of your choice. Starting in the middle, spoon the coloured batter, one colour a time, into the pan in neat, concentric circles. Use ¾ of the first two colours, half of the third colour and a quarter of the last colour. Repeat the process in the second pan, but this time starting with the colour of which most is left, working your way through the colours, ending, with the colour batter of which the smallest amount is left. Bake the cake as normal. Leave to cool and ice.

ingredients30ml cream25g butter100g white chocolate, broken into chunks175g plain sponge cake, finely crumbled (See cupcake recipe page 43)200g white or brown chocolate, broken into chunksEdible Xmas glitter

methodPut the cream, butter and 100g white chocolate in a heatproof bowl set over a pan of barely simmering water. Leave to stand until melted. Remove from the heat and stir in the cake crumbs. Chill in the fridge for about 1 hour until firm. Take heaped teaspoons full of the mixture and roll into balls roughly the size of a small walnut. Gently insert a lollipop stickinto each one, then leave to chill and set overnight.

Marble cakes, multiple-layer cakes, polka dot cakes, you name it, creative large cakes are very fashionable. We “borrowed” the idea for this marble cake (with slight changes) from Vicky de Beer, food editor of Rooi Rose magazine.optional: Top the cake with the cream and extra raspberries just before serving.

white chocolate

Cakepops

to deCorate Melt the 200g chocolate in a heatproof bowl set over a pan of barely simmering water. Remove from the heat and leave to cool. Dip the cake pops in the chocolate, turning to coat. Immediately sprinkle with glitter. Store the cake pops in an airtight container until required (not more than a week).

makes 20

buttersCotCh popCorningredients45ml sunflower oil250g popcorn400g (500ml) Huletts White Sugar125ml water5ml vanilla essence125ml Huletts Golden Syrup5ml salt5ml bicarbonate of soda230g butter

methodPlace the oil in a large pot over high heat, cover with lid. Add the popcorn to the hot oil, cover with lid and allow the corn to ‘pop’ approximately 5 minutes. Remove from pot and place in an even layer on a large baking sheet. In a large pot bring the sugar, water, vanilla essence, syrup, salt and bicarbonate of soda to the boil. Lower the heat and simmer for 5-8 minutes or until you have a dark caramel colour. Remove from heat and mix in the butter. Pour warm caramel over the popcorn and stir through, quickly coating all the corn. Leave to cool. Roll into balls – any size that you desire. Package as desired into airtight packaging.

makes 30-50 balls depending on size


summer fun

date balls

methodMelt butter and sugar over low heat. Add dates and almonds and cook over medium heat until thick and smooth. Remove from heat and mix in the biscuits, Rice Crispies and vanilla essence. Allow date mixture to cool slightly and mix in egg. Roll into small even-sized balls and roll in coconut.

ingredients250g butter200g (250ml) Huletts White Sugar2 x 250g pitted dates - roughly chopped1 packet nibbed almonds1 packet Marie or Tea Lovers Biscuits - crushed250ml Rice Crispies5ml vanilla essence1 extra large egg - beaten Desiccated coconut, to coat

makes 30-40 balls, depending on size


morningmarket

fruity tray bake

sell the tray bake in individual squares, or as a slab on its own.

ingredients175mI sunflower oil, plus extra for greasing175g Huletts Treacle Sugar3 extra large eggs1 small ripe banana, mashed140g apples, grated100g grated carrotszest of 1 lemon250g self-raising flour5ml bicarbonate of soda5ml mixed spiceFOR THE ICING225g Huletts Icing Sugar, sieved75g passion fruit or lemon curd75g cream cheese

methodPreheat oven to 180°C. Grease and line a 22cm-square tin with baking paper. Whisk the oil and sugar in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time, followed by the banana. Mix in the apple, carrots and lemon zest. Sift the flour, bicarb and mixed spice together and fold into the fruit mixture. Pour the mixture into the tin and bake for 40 minutes, until a skewer inserted comes out clean. Cool for 10 minutes before turning out onto a wire rack.

for the iCingTo make the icing, beat together the icing sugar, passion fruit or lemon curd and the cream cheese. Spread over the top of the cake and cut into squares to serve.

ideal with a Cup of Coffee at morning markets


morningmarket

Custard biscuits with a stylish twist

the generous size of these bisCuits

make them ideal for selling individually,

espeCially at morning markets.

ingredients140g butter, softened 170g (200ml) Huletts Castor Sugar 1 extra large egg5ml vanilla essence 225g (400ml) self-raising flour85g (160ml) custard powder85g white chocolate, chopped or slithered almonds into small chunks

methodHeat oven to 180ºC. Grease 2 baking sheets. Cream the butter and sugar until light and fluffy. Add the egg and vanilla, and mix well. Sift together the flour and custard powder, then tip into the bowl and mix into a dough. Work the chocolate or almonds in by hand.Roll the dough into balls the size of walnuts, then place on the baking sheets, wide apart, to allow for spreading. Press each biscuit down lightly with your fingers.Bake for 12-15 minutes until light golden. Remove and cool on a wire rack.

hintA combination of the white chocolate and slithered almonds can also be used.

makes 20 large bisCuits

Huletts 19Huletts 18

ChoColateCake with peanut butter icing and brittleingredients420g (750ml) cake flour250ml cocoa powder7,5ml baking powder15ml bicarbonate of soda7,5ml salt600g (750ml) Huletts White Sugar375ml buttermilk375ml warm strong coffee180ml sunflower oil3 extra large eggs, beaten15ml vanilla essence

methodHeat oven to 180ºCSieve flour, cocoa powder, baking powder, bicarbonate of soda and salt together. Add the sugar and mix. Mix the rest of the ingredients together and add to the dry ingredients. Beat together for 3 minutes until smooth. Divide and spoon batter into 2x22cm diameter paper-lined and greased cake tins. Bake for 30-40 minutes or until the skewer inserted comes out clean. Place cakes on wire rack to cool. Cut the cakes horizontally in half using a sharp serrated knife.

peanut butter iCing150g soft butter200g (400ml) Huletts Icing Sugar,sifted180g peanut butter

methodBeat the butter until creamy. Add the icing sugar and peanut butter and beat until light and fluffy. Spread icing between cake layers as well as on top.

peanut brittle250ml peanuts250ml (200g) Huletts White Sugar

methodGrease a baking sheet and spread the peanuts over the base. Be careful not to spread the nuts too thinly. Heat the sugar over medium heat, stirring all the time, until golden brown and syrupy. Pour evenly over

the nuts and allow to cool. Break into pieces.Use as cake decoration.

morningmarket

you Can never go wrong with

a ChoColate Cake. it remains

everybody’s favourite!


morningmarket

Peanut butter

fudgeingredients125g butter500ml (360g) Huletts Brown Sugar125ml milk180ml peanut butter5ml vanilla essence390g (750ml) Huletts Icing Sugar

methodMelt the butter over medium heat. Add the brown sugar and stir until dissolved. Boil together for 2 minutes. Remove from heat and stir in the peanut butter and vanilla essence. Sieve the icing sugar over the mixture and beat until smooth. Spoon mixture into a 20x20cm deep baking dish. Leave to cool completely. Cut the fudge into even-sized squares and store in an airtight container.

makes 64 squares of 2,5x2,5Cm eaCh

this fudge is very Creamy and

riCh and definitely not for the

faint hearted


d e l i c a t e t r e a t s

Dainty and delicious INGREDIENTS175g butter, softened250g (300ml) Huletts Castor Sugar3 extra large eggs100g full-fat natural yogurt280g (500ml) cake flour7,5ml baking powder

BuTTER ICING5ml dried lavender, plus a little to decorate50g butter50g (100ml) Huletts Icing Sugarzest of 1 lemon, plus a little extra to decorate

FONDaNT ICING60g apricot jam1kg Huletts Icing Sugar yellow and purple food colouring

METHODPreheat oven to 160ºC.Grease and line a 20cm-square tin with baking paper. Beat the butter, sugar, eggs, yoghurt, flour and baking powder together until smooth. Spoon into tin and smooth the top. Bake for 40-50 minutes till golden and a skewer inserted comes out clean. Leave in tin for 10 minutes, then turn out on a wire rack to cool. Grind the lavender to a powder. Beat the butter and icing

sugar together until pale and fluffy. Divide the mixture into 2 bowls, mix in the lemon zest to one batch and mix in the lavender to the other. Use a large serrated knife to remove the top of the sponge to give you a flat surface. Turn the cake over to give a flat surface. Use a ruler to cut the sponge into 16 even-sized squares. Cut the squares in half, horizontally. Spread one half with apricot jam and then butter icing and place other half on top. Refrigerate for at least 1 hour. Sieve the icing sugar into a large bowl, and add enough water to make a thick but pourable icing. Spoon a little of the white icing into a piping bag, set aside for later use. Divide the remaining icing into 2 bowls, colour one batch lemon yellow and the other pale lilac. Remove the sponges from the fridge and transfer to a wire rack, place on a tray to catch any drips. Spoon a little icing over each sponge, lilac for the lavender-flavoured sponges and yellow for the lemon. Use a small palette knife to coat the whole sponge with icing. Leave to set for 30 minutes, then cover the cakes with a second layer of icing to give a smooth surface. Pipe the white icing over the cakes. Leave to set for 1 hour at room temperature. Will keep for 2-3 days in sealed container.

Makes 16 squares

Perfect for a table decoration and a sweet treat

Huletts 24

Add a splash of couture to your kitchen.

As every kitchenista knows, simplicity and function are the basis of all good kitchen

couture. The kMix Kitchen Machine doesn’t disappoint. Boasting a 500W motor plus

electronic speed control with a fold function, it whisks, mixes and kneads beautifully.

This authentic classic includes the iconic K-beater, balloon whisk and dough hook, so

you can make light work of cakes, bakes, biscuits and breads. From something simple

to the most indulgent recipe, the kMix Kitchen Machine can’t help but add a splash of

couture to your kitchen.

www.kenwoodworld.com

Elegant, stylish and functional, Kenwood’s kMix range has been designed with the kitchenista in mind.

Available in Barcelona, Woodland Kiwi, Oyster Cove 1, Firecracker and Oyster Cove 2. Tel: 011 474 0153, Email: [email protected]

J025

2 CR

EATI

VE O

N DE

MAN

D












J025

2 CR

EATI

VE O

N DE

MAN

D












J025

2 CR

EATI

VE O

N DE

MAN

D


Use same sponge cake recipe as for fondant squares but spoon batter

into a 12-hole cupcake pan lined with paper cups. Bake for 25 minutes

at 180ºC or until skewer inserted comes out clean. Ice with lavender

colour fondant and decorate with a sugared lavender sprig.

To make the sugared lavender sprig: Lightly dip the fresh sprig in

slightly beaten egg white and then in Huletts Castor

Sugar. Leave to dry completely.

Cupcakes with lavender

icing












J025

2 CR

EATI

VE O

N DE

MAN

D


As every kitchenista knows, simplicity and function are the basis of all good kitchen couture. The kMix Kitchen Machine doesn’t disappoint. Boasting a 500W motor plus electronic speed control with a fold function, it whisks, mixes and kneads beautifully. This authentic classic includes the iconic K-beater, balloon whisk and dough hook, so you can make light work of cakes, bakes, biscuits and breads. From something simple to the most indulgent recipe, the kMix Kitchen Machine can’t help but add a splash of couture to your kitchen.





Macaroons with attitude INGREDIENTS4 extra large egg whites (or 5 small)70g (80ml) Huletts Castor Sugar230g (440ml) Huletts Icing Sugar 120g (250ml) ground almonds 2g salt (tiny pinch)gel food colouring (optional)

METHODPreheat the oven to 150ºC.Place egg whites and castor sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out; continue to whip for 1-2 more minutes. Add colour gel or powdered food colouring and continue to mix for a further 20 seconds.Sift the ground almonds and icing sugar and salt twice, discarding any almond lumps that are too big to pass through the sieve. Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula. The mixture should be smooth and very viscous, not runny. Over-mix and your macaroons will be flat and have no foot, under-mix and they will not be smooth on top. Pipe onto trays lined with non-stick baking paper, rap trays on the work surface firmly (this prevents cracking) and then bake for 20 minutes. Check if one comes off the tray fairly clean, if not bake for a little longer.

WHITE GaNaCHE FILLING75g fresh cream100g white chocolateone drop rose waterfresh strawberries

Heat the cream until just boiling. Remove immediately from the heat and pour over white chocolate in a separate bowl. Mix until the chocolate has melted and is well combined. Mix in the drop of rose water. Leave to cool. Pipe onto macaroons. Quarter the strawberries and place decoratively on the filling. Top with another macaroon.

Huletts 28

add value to your presentation...

Huletts is giving away 10 free cake boxes for every

barcode of either 25kg Huletts Castor or Icing Sugar sent to us (if you send 10 barcodes,

you qualify for 70 boxes). You can enter as an individual

or as a shop.

To receive your free boxes send us your original barcodes

(minimum of five barcodes required), your name, and contact details to Huletts

Presentation Box Promo, PO Box 3016, Saxonwold, 2132;

or contact 011 646 8767 or [email protected].

d e l i c a t e b i t e s

Red velvet cupcakes INGREDIENTS350g (625ml) flour300g (375ml) Huletts White Sugar2,5ml bicarbonate of soda5ml baking powder2,5ml cream of tartarpinch salt20ml cocoa powder125ml sunflower oil250ml buttermilk, at room temperature3 extra large eggs30ml red food colouring10ml white vinegar10ml vanilla essencefinely grated zest from ½ orangemelted butter

METHODPreheat the oven to 180ºC.Line 2x12-hole muffin pans with paper cups. In a large bowl, sift together the flour, sugar, bicarbonate of soda, baking powder, cream of tartar, salt, and cocoa powder. Whisk together the oil, buttermilk, eggs, food colouring, vinegar and vanilla. Stir in the zest. Using an electric mixer, gradually mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Place spoonfuls into prepared paper cups. Fill to 2/3 full allowing space to rise in cases. Bake for 20 minutes. Remove from pan and cool on a wire rack.

VaNILLa CREaM CHEESE ICING125g cream cheese, at room temperature300g (600ml) Huletts Icing Sugar, sifted80g butter, softened

Mix together until smooth. Spoon over cup cakes .

Pict

ure l

eft c

ourte

sy: H

omes

pun C

ake a

nd Ic

e Cre

am sh

op, C

lear

wate

r Mal

l; Pict

ure r

ight

cour

tesy

: Tui

smar

k, N

orth

cliff

Squa

re

raspberry

Jamstrudel

INGREDIENTS1x200g roll puff pastryraspberry jam (see recipe page 23)1 extra large egg, separatedHuletts Icing Sugar for sprinkling

METHODRoll out the pastry. Spread the jam down the middle of the pastry. Fold the edges over the pastry with the one edge slightly overlapping the other. Brush egg white on the underside of the overlapping edge and press down slightly to secure the pastry. Spray a baking sheet lightly with Spray and Cook and place the pastry with the seam at the bottom onto the baking sheet. Place in fridge for 30 minutes. Heat the oven to 200ºC. Brush the pastry with beaten egg yolk. Bake in preheated oven for 20 minutes until golden and puffed. Remove from oven and leave to cool. Sprinkle generously with icing sugar.

Makes 8

portions

Huletts 30

INGREDIENTS300g frozen raspberries165g (310ml) Huletts Icing Sugar10 ml fresh lemon juice

METHODPlace raspberries and sugar in a non-stick pot over high heat and stir until the sugar has dissolved. Bring to the boil and cook, stirring continuously for 8-10 minutes until the mixture is reduced and thickened. Spoon into a sterilised bottle.

Makes +/- 250ml

jam

Huletts 31

berry niCe

raspberry

Jam

berry niCe

berries other than strawberries

finding and using berriesEvery grocery store carries a wide variety of fresh, canned and frozen berries. Look in the produce section for ripe, firm, brightly coloured berries with no sign of mould or mushy spots. Fresh berries are easy to eat and they don’t require much preparation. Most berries are naturally sweet so you don’t need to add sugar or toppings. Just rinse them under water and serve for a nutritious snack or dessert.

Berries can also be found in the frozen foods section of the grocery store. Look for berries that are frozen without any added sugar or syrup. Frozen berries aren’t as firm as freshly picked berries (after they thaw anyway), but they are still delicious and nutritious.

Dried berries are sold in the snack aisle of the grocery store. They look like raisins and can be used in recipes that call for raisins.

raspberries have hollow cores (that’s the prime difference between them and blackberries) and come in delicate pink to deep red. Raspberries are perhaps the most delicate of all the berries. Look for matte berries with no bruising or crushing or anything remotely out of sorts – once one raspberry starts to fail, the rest tend to follow quickly. Since raspberries don’t keep well, plan to use them quickly. Rinse berries quickly in cool water just before using and dry by laying gently on a clean towel and patting dry. Ripe, sweet, juicy local berries are a great treat for summer eating. Berries don’t ripen after picking, so choose bright, deeply coloured berries without any mushiness. Berries are delicate creatures that are at their best eaten soon after picking. Store them, if needed, covered and chilled. Rinse and pat dry just before eating or using.

South africa’s berry farmers are recognised internationally for producing some of the best quality berries in the world.

blackberries have a deep purple, almost black colour and an equally deep flavour. Blackberries tends to be red during its unripe (“green”) phase, leading to an old expression that “blackberries are red when they’re green”.

blueberries are plump dots of tart sweetness. Wild blueberries tend to be smaller and have more concentrated flavour, cultivated blueberries are bigger and juicier.

gooseberries Gooseberries are small pebble-like green berries with a silvery cast and a sour-tart hit. Because of their intense flavour they are best in jams, pies and other highly sweetened dishes.

Cranberries Hard and tart, they are usually cooked with some sugar, dried and sweetened, or used to make syrups or other preserves.


PreservesA South African favourite

A collection of WAU members’ tried and tested resipes

Savoury and sweet recipes

PiccalilliYields 4 honey jars

Val McKay, FWI KZN

Ingredientsuse a variety of vegetables such as:4 green tomatoes1 large cauliflower 500g beans2 cucumbers500g small onions1 red chilli, optionalSauce15ml curry powder10ml turmeric30ml dry mustard30g flour40g (50ml) Huletts SunSweet Brown Sugar5ml salt1ml cayenne pepper1 liter white vinegar

Method1. Prepare the vegetables and

cut into desired shapes.2. Pack in layers in an

earthenware container. Sprinkle salt between the layers. Leave for 24 hours.

3. Rinse thoroughly under running water. Drain.

4. Place the vegetables in a pot and pour boiling water over. Heat to boiling point.

5. Remove from the heat and leave in the water to cool.

6. To make the sauce: mix the dry ingredients to a smooth paste with a little vinegar.

7. Heat the rest of the vinegar to boiling point. Add the paste whilst stirring continuously.

8. Stir until the mixture boils again. Add the prepared vegetables. Boil for 5 minutes.

9. Spoon into sterilised jars and seal immediately. Ready to eat in two weeks.

200 Home Industry Members stand a chance to win one of these lovely Preserves recipe books sponsored by Huletts Sugar.

The recipe book features 24 winning recipes from Wau ( Womens’ agricultural union) nationwide. The recipes vary from easy microwave jam to more complicated jellies as well as other sweet and savoury preserves.

To enTer:SMS “Huletts preserves”

as well as your name,

postal address and

code as well as your cell

number to:32113

Standard SMS

rates apply.

Koeksisters are iconic to South Africa. Huletts and Innibos have cooperated to

preserve this legacy...

After visitors to Innibos tasted 10 000 finger-licking good koeksisters, they had the opportunity to vote for their favourite; and now we can announce the Huletts

Koeksister Champion 2013...

There are two types of South Africans. Those who can bake

the most delicious, syrupy champion koeksisters and

those who love eating them!

Congratulations to Yvonne Jansen van Vuuren,

eMalahleni! You are the Huletts Koeksister

Champion 2013 AND you have won R100 000 cash with

compliments from Huletts!

Huletts, making every day sweeter!Huletts, making every day sweeter!

Winner Yvonne Jansen van Vuuren with Paul Dickinson, General Manager: Huletts Marketing and Sales


summer treat

Luscious

lemon tartsweet riCh shortCrust pastry ingredients220g (390ml) cake flour2,5ml salt80g (150ml) Huletts Icing Sugar125g butter or margarine2 extra large egg yolks15ml iced water

methodSift the flour, salt and icing sugar together and place in bowl of food processor. Add the butter and process until the mixture resembles fine bread crumbs. With the motor running add the egg yolks and process until combined. Add the iced water and process until the dough just comes together. Turn pastry out onto a lightly floured surface and knead until smooth. Wrap the pastry in cling film and refrigerate for 30 minutes or until ready to use.

makes 500g

lemon filling ingredients250ml cream2 extra large eggs3 extra large egg yolks, extra110g (125ml) Huletts Castor Sugar125ml lemon juice

methodHeat oven to 140ºC. Place all ingredients in a mixing bowl and whisk to combine, strain. Roll out pastry and line a 22cm pie dish (see recipe). Place dish on a baking tray and pour the filling into the pie shell. Bake for 30-35 minutes or until just set. Leave to cool at room temperature and then refrigerate. To serve, dust with icing sugar.

makes 8 portions

preparing pastry tinRoll out the pastry to a circle 4cm wider than the diameter of the tin. Using the rolling pin, lift the pastry, centre it over the tin and ease it into place. Working from the centre outwards, press the pastry into the flan tin so that it fits snugly into the bottom edge and up the sides. Roll the rolling pin across the rim of the tin to remove excess pastry. Press around the rim and into the fluted sides with the fingertips. Using a fork, prick the base in several places to release any trapped air and to help prevent rising during cooking. Place in the freezer for 10 minutes, then remove. This will make the pastry firmer.

to bake blindHeat oven to 180ºC .Line pastry shell with

greaseproof paper and fill with dried beans. For partial baking bake the shell for 8 minutes or

until sides are just coloured. Remove the paper and beans, return the shell to the oven and

bake for another 5 minutes. Sides of shell can be protected with foil to prevent over-baking.

The Wadee family from Fordsburg, Johannesburg, know all about biscuits. Biscuits are at the centre of their lives and have also provided them with a very good life!

Zarina, mother of the family, started baking biscuits from her home kitchen almost 18 years ago with not much more than a gas stove and a Kenwood mixer. In the beginning she baked mainly for family and friends, but soon word started spreading.

Her husband, Abdul ,who was then working in the textile industry, made sure that his colleagues tasted Zarina’s biscuits and subsequently orders came streaming in. On Fridays Abdul had his hands full delivering Zarina’s biscuits! Soon Zarina had to move out of the kitchen and into the garage for more space. She literally baked her way through tons of sugar and flour and many Kenwood mixers, her husband says jokingly. Then she had to move again. This time to her own 40 square meter shop in Fordsburg. Her biscuits became so popular that Abdul gave up his full-time job to manage the shop, while Zarina focused full-time on the baking. Another move was inevitable, this time to a 140 square meter shop.

In between the biscuit baking Zarina and Abdul’s children, Mohammed, Fatima and Sumaya, grew up and all decided to join the biscuit business. So once again they moved – this time to a 450 square meter space. This shop is big enough for the whole family, including daughter-in-law Farzaana , to get involved. The ‘new’ shop boasts industrial equipment such as rotary ovens and large mixers, as well as cold rooms and freezers . >>

Huletts 41Huletts 40

From home

to 450 squaremeter shop!

kitChen

FaMILY TREaTS

FaMILY TREaTS

During this time the family have also developed a large range of savoury bites which are sold in platters and also unbaked from the freezer. Sweet produce provides 55% of the turnover, whilst the savouries make up 45% of turnover.

Every month they bake their way through 2,500kg of flour, 750kg of Huletts white, castor and icing sugar and mounds of Mooi River butter! The quality is what makes their biscuits famous and both Abdul and Zarina believe that using quality ingredients comes through in the taste.

In total they now employ 37 staff members, some of whom have been with them from the beginning. Abdul believes that a good understanding between staff and management makes for a sound business.

Zarina, with her years of experience as a confident baker, has always been happy to share her knowledge through demonstrations, especially to younger girls. Many of these young women who are now married and baking for their own families, still appreciate encouragement and advice from Zarina.

Eid, Dewali, Easter and Christmas are always the busiest times, but with the children able to stand in, Abdul and Zarina can take time off to enjoy a well deserved holiday once the rush is over! Some of their favourite places include Cape Town and Durban and overseas destinations like Saudi, Mecca and Dubai. The business that started out as a kitchen table business is now a thriving family concern. n

Home Made Delights abdul Wadee

Tel: 011 834 3312Huletts 42

star BISCUITS

ingredients280g (500ml) cake flour105g (125ml) Huletts Castor sugarpinch of salt200g butter1 extra large egg, beatenHuletts Icing Sugar for dusting

Mix the flour, sugar and salt until combined. Add the butter and mix until it resembles fine bread crumbs. Add the beaten egg and mix until the mixture holds together. Place dough in plastic bag and leave torest in refrigerator for 30 minutes.

methodPreheat oven to 180ºC.Roll out pastry to ±5mm thickness on lightly floured surface. Cut shapes with star shaped cutter. Place on greased baking tray and bake for 10-12 minutes until pale gold. Remove from oven and leave to cool. Dust generously with icing sugar.

Huletts 44

christmas cheer

makes 30 - 40 bisCuits depending on size

The Kenwood Multipro Excel is perfect for those who entertain regularly or who batch cook for bulk freezing. Its sleek, brushed metal modern design is coupled with a powerful 1200 watt motor. The 55 + functions will handle almost every kitchen task.

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.


KNOW YOUR SUGARSWhite Sugar

White sugar crystals. uses: General sweetener used in all prime foods and beverages. Also used as a general household sweetener.

SunSweet Sugar

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.

Castor Sugar

Specially screened fine white sugar. uses: These fine, quick-dissolving crystals are ideal for use in baking

and making ice-cream, meringues and desserts. Castor sugar may also be sprinkled over fresh fruit.

lcing Sugar

Finely milled white sugar with a permitted anti-caking agent added.uses: The only icing sugar that gives a smooth finish to all types of confectionery and cake icing.

Rainbow Sugar

Extra large sugar crystals with an attractive array of colours added, with permitted colouring agent.uses: The visual appeal of these coloured sugar crystals can be used to great effect when decorating cakes, biscuits and desserts. They also add a touch of glamour when added to sugar bowls.

Cube Sugar

White sugar specially compressed into small cube shapes.uses: Cubes are suitable for use in tea, coffee and cocktails.

Treacle Sugar

Treacle sugar (previously known as soft brown sugar) is SunSweet Sugar (raw sugar) with added molasses. Molas-

ses is a by-product of sugar. uses: This raw sugar is a product of the milling process and is used

primarily in the confectionery, bakery and canning industries.

Caramel Sugar

This medium brown sugar is SunSweet Sugar (raw sugar) coated with caramel colourant. uses: Caramel sugar is superb in coffee. It is also perfect for biscuits, cakes and loaves, as well as any recipe calling for fruit in the mixture.

Yellow Sugar

SunSweet Sugar (raw sugar) with permitted colouring added. uses: Yellow sugar is used in preserves such as jams, pickles, chutney

and home-brewed beer.

Head Office – Marketing Sales and Distribution:444 South Coast Road, Rossburgh, 4094, KwaZulu-Natal, South Africa. P.O. Box 1501, Durban, 4000. Tel (031) 460 0111

Fax (031) 460 0366; Gauteng: Tel (011) 873 6238/6260; Western Cape: Tel (021) 551 7866; Customer Care Line: 0860 784 277; www.hulettssugar.co.za

endless possibilities - huletts sugar · 2020-05-15 · custard (see recipe alongside) 375ml cream,...

Documents