AUTUMN 2014 I ISSUE 24
MOM & DAD ENDLESS POSSIBILITIES
THE AUTHOR OF
VOORSKOOT BAKES FOR US
IN A JAR Home Industries & Informal Markets With compliments from Huletts
Dear Home Industry Member Public holidays and long weekends mean families and friends getting together and enjoying good food and relaxing times. This gives Home Industries and morning markets a great opportunity to maximise sales. With so many pubic holidays coming up, what better time to get creative with baking, handy crafts with fun themes. In this issue we’ve got some great ideas for all the special celebrations ahead, whether it is treats for the Easter holidays or exciting suggestions for Mother’s Day in May and Father’s Day in June. We’re always looking for attractive and eye-catching ways to present homemade goods. One of the latest on-trend ideas is using jars to serve up anything from soups to salads and desserts. It could be a new way to highlight your goods that are suitable for picnics, braais on the beach, or even padkos! Customers are always on the lookout for something different at morning markets and this would certainly have the wow factor. We hope our puddings in a jar on p. 42 will get you thinking about lots more ideas. For a more elegant tea time treat our cupcakes with lime zest and roasted coconut shards on p. 40 are sure to be a popular offering. Chocolate cake is a timeless classic and always a winner however you serve it. Our guest baker, Herman Lensing, is a well known food editor and is the author of ‘Voorskoot’. We asked him to share some of his cake decorating secrets with us and I am sure you will all love the four beautiful cakes on p.10-13, which he did specially for you, dear readers. And talking of cakes, the jazzy, three layer, checkerboard cake on p. 14 is much easier to make than it looks, so why not give it a try? Birthdays are always a reason to celebrate. The Innibos festival, held every year in Nelspruit, recently celebrated its 10th birthday. Huletts helped to make this an extra special event, with Helmi du Plessis from Nelspruit creating magical boxed cakes, using Huletts’ handy boxes. Tuismark Home Industry shop in Northcliff is not quite a teenager any more. They have just celebrated their 33rd birthday! What an achievement. Their shop is always a delight to visit and their goodies are always irresistible. Inspired by the beautiful shapes and colours of the autumn leaves covering our gardens and roads, don’t miss our lovely, dainty spicy biscuits on p. 44. If your shop also offers coffee and tea to customers make sure that you include a leaf biscuit to make them feel special. Regards Mathilda Pansegrouw
With compliments from Huletts Sugar Met die komplimente van Huletts Suiker
6 Orange, almond & olive cake 8 Orange marmalade 9 Passion fruit tartlets 10 Herman Lensing bakes for us 14 Easy checkerboard cake 17 Checkerboard biscuits 18 Chocolate Whoopie Pies 20 Easter biscuits 22 No bake Easter treat 25 Red velvet cream cheese brownies 26 Fruit loaf
OATMEAL BISCUITS WITH
CHOCOLATE & CHERRIES
28 Oatmeal biscuits with chocolate & cherries 30 Espresso and pecan cake 32 Best-ever banoffee pie 34 Huletts koeksister champion 2014 36 It’s a party 38 Win R5000! 39 Tuismark’s 33rd birthday 40 Cupcakes with lime & coconut 42 Pudding in a jar 44 Dainty spicy Autumn biscuits
Herman Lensing, author of ‘Voorskoot’, decorates four fabulous cakes for us
WITH LIME & COCONUT
& PECAN CAKE
SPICY AUTUMN BISCUITS
For more information contact: email@example.com
Orange, almond &
OLIVE OIL CAKE INGREDIENTS
Candied orange slices 500g oranges - approximately 3 oranges 15g (20ml) Huletts Castor Sugar 350ml water
slices must be soft but must still be firm and retain their shape. Remove from syrup and place in a single layer on a wire rack. Discard the syrup. ORANGE SYRUP: Place the sugar, orange juice and water in a saucepan and slowly bring to the boil. Simmer for 5-10 minutes until the syrup has slightly thickened. Set aside to cool.
ORANGE SYRUP: 210g (250ml) Huletts Castor Sugar 150ml fresh orange juice 75ml water CAKE: 210g (375ml) cake flour 1ml (Âźt) salt 100g ground almonds 10ml baking powder 280g (330ml) Huletts Castor Sugar finely grated zest of 2 oranges 60ml fresh orange juice 100ml plain yoghurt 4 extra-large eggs 5ml vanilla essence 160mI olive oil
METHOD CANDIED ORANGE SLICES: Slice the oranges into thin rounds, discarding the ends of the orange. Place the castor sugar and the water in a heavy-based pan over medium heat while stirring until the sugar has dissolved. Increase the heat and bring to the boil. Reduce the heat and add the orange slices, simmer for 15-20, turning halfway. The
CAKE: Preheat the oven to 180ÂşC. Line the base and sides of a 23cm round cake pan with non-stick baking paper. Sift the flour, baking powder and salt into a bowl, add the almonds and mix in. In a separate bowl, whisk the sugar, orange juice, zest, yoghurt, eggs and vanilla together. Gradually add the dry ingredients and whisk to form a smooth batter. Lastly fold in the oil. Pour into the pan and bake for 45-50 minutes, until the cake is golden and firm and a skewer inserted in the middle comes out clean. Pierce the top of the cake with a skewer and pour over 6 tbsp of the orange syrup, reserving the rest. Arrange the orange slices on the top of the cake, just before serving, pour the remaining syrup over.
Delicious served with Greek yoghurt or whipped cream. Huletts 7
1kg Seville-oranges 2L water 2kg Huletts White Sugar Juice of 2 lemons
Wipe the oranges and cut them in half, remove the pips and tie up in a muslin cloth. Slice the oranges into thin slivers and place in a separate muslin cloth. Place both cloth parcels in a large glass bowl and pour over water. Place a large plate over fruit to keep fruit covered. Leave overnight. The following day, place the fruit, pips, water and lemon juice in a large heavy base pot. Remove the muslin cloth from the fruit and slowly bring to the boil, continue to boil for ±1 hour or until the orange peel is soft. Remove the cloth with the pips. Turn the heat to low, add the sugar while stirring, keep stirring until sugar has dissolved. Skim off any ‘foam’ that forms on the surface. Boil for 10-15 minutes or until marmalade reaches 105ºC on a sugar thermometer. Remove from heat and leave to rest for a few minutes. Spoon the marmalade into sterilized jars and seal. Yields ±2 x 350g jars Emjee Louw, CWAA Hantam
SERVING SUGGESTION: Delicious on toast for the breakfast table but can also be used as glazing on the Christmas ham.
Marmalade can be made with one citrus fruit only or a variety such as, grapefruit, naartjies, lemons and limes. Huletts 8
PASSION FRUIT tartlets INGREDIENTS PASTRY 375ml flour 40g (80ml) Huletts Icing Sugar 150g cold butter, chopped 2 extra-large egg yolks FILLING: 7 extra-large egg yolks 210g (250ml) Huletts Castor Sugar 5ml finely grated lemon rind 80ml passion fruit pulp, ± 4 to 5 fresh passion fruit 250ml thick cream Extra Huletts Castor Sugar, to caramelize tops, if desired
Mix the flour, sugar, and butter together and rub with fingertips until mixture resembles bread crumbs. Add egg yolks and mix to make a stiff dough and knead on floured surface until smooth. Wrap dough in plastic wrap and refrigerate for 30 minutes. Roll out pastry to a thickness
of 2mm. Cut out rounds with a cookie cutter, 5cm in diameter. Place into tart pans, pressing lightly, trim edges. Cover and refrigerate for 1 hour. Preheat the oven to 180ºC. Line the base of the tarts with baking-paper. Fill with rice, dried beans, or baking weights. Place on a baking tray and bake for 15 minutes. Remove the paper and beans, and bake for a further 10 minutes or until the pastries are light brown. Cool. Reduce the oven temperature to 150ºC. FILLING: Combine all the ingredients together and mix well. Pour filling into prepared pastry cases and bake for 40-50 minutes or until just set. Set aside to cool and serve at room temperature. Makes 6 mini tartlets
HINT: Sprinkle the tartlets with
Huletts Castor Sugar and caramelize slightly using a blowtorch.
BAKES FOR US Herman Lensing, author of ‘Voorskoot’ and food editor of SARIE decorated the four fabulous cakes on the next few pages. BASIC VANILLA ICING
Make your favourite vanilla and chocolate icing, or use our tried and trusted icing recipes.
1kg Huletts Icing Sugar, sifted 500g butter 5ml vanilla essence Beat the icing sugar, butter and vanilla essence together until light and fluffy.
BASIC CHOCOLATE ICING 1kg Huletts Icing Sugar, sifted 400g butter 45ml cocoa 45ml boiling water 5ml vanilla essence
Beat butter and sugar together. Mix the hot water with the cocoa to form a paste and mix together with the icing sugar mixture. Flavour with vanilla essence and beat mixture until light and fluffy.
VOORSKOOT – 30-minute-spyskaarte vir elke seisoen
Hierdie lekkerlees-kookboek is die eerste uit die pen van Herman Lensing, geliefde kosredakteur van SARIE. Dit is ingedeel volgens die vier seisoene, met driegang-etes vir elke denkbare geleentheid. Die boek se kenmerk is die gemaklike styl waarmee Herman kook. Daar is nie tierlantyntjies nie, en geen resepte wat ure of dae neem om te kook nie. Huletts 10
Use vanilla and chocolate icing alternately. Fill a piping bag fitted with a medium-sized star shape nozzle with icing. Starting at the base of the cake ice a rose by placing the nozzle close to the base of the cake, squeezing gently and moving from the inside outwards in a circular motion until the shape resembles a rose. Continue icing the cake until it is completely covered.
Using a 1 cm sharp edged nozzle, ice the bottom half of the cake with vanilla icing. Ice the top half of the cake with chocolate icing. Use a palate knife to smooth the icings. To make the spreading of the icing easier, the palate knife can be dipped in hot water and wiped before using. The two icings will flow into each other and create an ombre look. Huletts 12
TEAR DROPS Use a 1cm sharp edged nozzle and pipe a vertical row of vanilla drops. Use the back of a teaspoon to carefully flatten the point of the drops so that it resembles a teardrop. Repeat with the chocolate icing as seen in the picture to cover the sides.
CAKE WITH FRILLS Use a 2 cm diameter rose nozzle (this is a flattish nozzle) and pipe chocolate and vanilla icing alternately on the cake. To create a ruffle effect place the nozzle on its side against the cake. Whilst you are piping move the nozzle from left to right so that the icings fall on to each other and thus forming the pattern. Cover the top of the cake with chocolate and vanilla icing mixed together. Huletts 13
1 x chocolate cake recipe 1 x vanilla cake recipe Icing of your choice, to cover the cake
Preheat the oven to 180ยบC. Grease 3 x 22cm diameter baking pans. Make the chocolate and vanilla batters. Fill two large icing bags, fitted with plain large nozzles with the two batters. Start with the chocolate batter and pipe a circle around the outer edge of the pan. Use the vanilla batter and pipe a second circle right next to and on the inside of the chocolate circle. Repeat the process once more ending with a chocolate circle. Do the same with pan number
two. For pan number three start with the vanilla batter first and end with a small vanilla circle in the middle. Bake cakes as per recipe. Stack cake layers as shown in the picture, alternating with chocolate and vanilla cakes. Use filling of your choice. Makes 1 large cake
You need 3 x 22cm diameter pans for this cake Huletts 14
250g butter, softened 100g (125ml) Huletts White Sugar 5ml vanilla essence 1ml lemon essence 1ml salt 350g (625ml) cake flour, sifted 45ml cocoa powder 1 extra-large egg 15ml water
Place the butter and sugar into a bowl of an electric mixer and beat until light and creamy. Add vanilla, lemon essence and salt. With mixer on low speed, gradually add the flour while scraping down the sides of bowl. Place dough on a lightly floured surface, and knead well, using the heel of your hand. Divide the dough in half, sprinkle the cocoa powder over one half of the dough and knead well to incorporate all the cocoa. Place each half of the dough between two sheets of plastic. Using a rolling pin, roll dough into two 17,5cm squares, about 2cm thick. Using a sharp knife and a ruler, divide the squares into 9 x 1,5cm wide strips. Beat the egg and water together.
Place three strips of dough on plastic, alternating white and chocolate strips. Brush the tops and sides of strips with egg wash. Gently press strips together. Repeat, forming second and third layers, alternating the colours to create a checkerboard effect. Wrap assembled log in plastic. Repeat process for second log, reversing colour pattern (if desired). Place in the refrigerator for 30 minutes or freezer for 15 minutes. Preheat the oven to 180ºC. Line a baking sheet with baking or parchment paper. Slice each log into 1cm thick slices, place on baking sheet. Bake for 10-12 minutes. Allow biscuits to rest on baking sheet for ±2 minutes before placing on a wire rack to cool. Makes ±20 biscuits, depending on size
We added 15ml of fresh orange zest to the basic vanilla dough
CHOCOLATE whoopie pies INGREDIENTS
280g (500 ml) cake flour 125ml cocoa powder 6,25 ml (1Âźt) bicarbonate of soda 5ml salt 250ml buttermilk 5ml vanilla essence 125g butter, softened 200g (250ml) Huletts SunSweet Brown Sugar 1 extra-large egg 20 marshmallows or icing of your choice, as filling Silver glitter, optional
Preheat the oven to 180ÂşC. Sift the dry ingredients together. In a small bowl combine the buttermilk and vanilla essence. Beat the butter and sugar until pale
and fluffy. Add the egg and beat well. Mix in the dry ingredients alternating with the buttermilk, starting and ending with the dry ingredients. Mix until smooth. Spoon small mounds, the size of ping pong balls, well spaced, onto 2 greased baking trays. Bake for 8 -10 minutes until the tops are puffed and cakes spring back when touched. Remove pies from the oven and place half of the whoopies on a cooling rack. Turn the remaining whoopies over and place a marshmallow on top of each. Return to the oven for 2 minutes or until the marshmallow has softened. Remove from the oven and cool slightly. Press the cooled whoopies on top. Sprinkle with silver glitter, if desired. (If using icing sugar as filling, let all whoopies cool to room temperature before sandwiching together.) Makes Âą20 whoopie pies
Meringues sandwiched with chocolate ganache INGREDIENTS
Ingredients 40 meringues Chocolate ganache 250ml fresh cream 300g dark chocolate, broken into small pieces 100g butter Silver glitter, optional
In a small saucepan heat the cream and bring to the boil. Place the chocolate into a bowl and add half the cream. Stir until combined. Add remaining cream and stir until smooth. Add the butter and stir until thickened. Do not refrigerate. Sandwich the meringues together with the ganache filling. Huletts 18
Preheat the oven to 200ºC. Sieve all dry ingredients together in a large mixing bowl. Cream butter and sugar together until light and fluffy. Add eggs one at a time whilst beating continuously. Add the almond essence. Fold egg mixture into the dry ingredients and mix well. Roll out the dough to 5mm thickness, on a lightly floured surface. Cut out the biscuits in desired shapes, using a cookie cutter. Place on a lightly greased baking sheet and bake for 10 minutes. Leave to cool thoroughly and store in airtight containers.
1 egg white, beaten juice of 1 lemon 130g (250ml) Huletts Icing Sugar Beat together until smooth and well mixed. Using an icing bag fitted with a thin nozzle, decorate the biscuits as desired.
1kg cake flour 25ml baking powder 10ml salt 500g butter 500g (625ml) Huletts White Sugar 5 extra-large eggs 10ml almond essence
Makes 200-240 biscuits, depending on size
This is an easy and economical hard biscuit. Huletts 20
The Kenwood Chef that South Africans love and trust now in limited editon high gloss white.
In keeping with the latest trends in kitchens, Kenwood introduces the new limited edition white Titanium Chef with polished metal accents. It’s large capacity 4.6L glass bowl has graduations for easy measuring and handles that double as pouring spouts. Complete with 3 height adjustable stainless steel bowl tools (K-beater, Whisk and Dough hook) the machine beats, whisks and kneads ingredients with ease. It also includes an additional creaming beater for soft cake mixes and a ThermoResist™ blender for blending soup and even crushing ice. 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. It’s well-deserved reputation for superior quality and reliability, make the Kenwood Titanium Chef the obvious choice for every South African kitchen.
INCLUDED IN PACK
No bake EASTER TREAT INGREDIENTS
150g chocolate chips 100g butter 50g Huletts Golden Syrup 150g glacĂŠ cherries (about 30 whole cherries) 30g mixed peel (optional) 75g walnuts or pecan nuts, chopped 1 packet shortbread, broken into pieces Coloured plastic icing eggs, for decoration (optional)
Line 2 x mini loaf pans (or 1 x large loaf pan) with two layers of cling film, leaving the excess hanging over the sides. Put the chocolate and butter in a large, microwave-safe bowl and heat for 30 second bursts, stirring after each burst until melted and smooth. Stir in the syrup, fruit and nuts. Carefully fold in the shortbread and spoon mixture into the pan(s). Decorate with plastic icing eggs and refrigerate until required. Remove from the freezer Âą20 minutes before cutting into small pieces to serve.
TO MAKE THE PLASTIC ICING EGGS: Use plastic icing and colour with a drop or two of food colouring as desired. Make sure to knead the icing very well to distribute colouring evenly. Always keep plastic icing wrapped in cling film to avoid drying out. Pinch off small pieces and roll into even sized tiny eggs.
The loaves are very rich and should be served in tiny slices with after dinner coffee or as a small sweet treat.
Red velvet YWOUE MLOOVME cream cheese
120g butter, melted 200g (250ml) Huletts White Sugar 5ml vanilla essence 60ml cocoa powder pinch salt 30ml red gel food colouring 5ml apple cider vinegar 2 extra-large eggs 105g (187ml) cake flour CREAM CHEESE LAYER 125g cream cheese, softened 50g (60ml) Huletts White Sugar 1 extra-large egg 3ml vanilla essence
Preheat oven to 180ยบC. Grease a 20x20cm square pan and set aside. Mix melted butter, sugar, vanilla, cocoa powder, salt, food colouring, and vinegar together, mixing well after each addition with a wooden spoon. Add the eggs and beat until smooth. Mix in the flour a little at a time until all combined.
Pour the batter into the prepared baking pan, reserving about 1/3 of a cup for the top layer. In a separate bowl whisk the cream cheese, sugar, egg and vanilla together until smooth. Pour the cream cheese mixture over batter. Using a spoon, drop dollops of the reserved brownie mixture over cream cheese. Use a skewer or knife to make large swirls in the batter. Bake the brownies for 30-40 minutes until cream cheese is just set on top. Remove to a cooling rack and allow them to cool completely. Cut into squares or use a cookie cutter to cut into shapes of your choice. Makes 10-20, depending on size
To store - cover and keep in refrigerator. Huletts 25
1 extra-large egg 105g (125ml) Huletts Castor Sugar 60ml sunflower oil 250ml buttermilk 210g (375ml) cake flour 2,5m bicarbonate of soda 2,5ml salt 120g walnut or pecan nuts, chopped 60g glacé cherries, chopped 75g glacé apricots or other glacé fruit 50g raisins 4 dates, chopped
Preheat the oven to l80ºC. Grease a 13cm x 25cm loaf pan and line the base with non-stick baking paper. Whisk the egg with an electric whisk in a mixing bowl until light. Whisk the egg until light and fluffy. Add the sugar and oil and whisk until well combined. In a separate bowl sift the flour, bicarbonate of soda and salt. Stir in the buttermilk and set aside. Sift the flour, bicarbonate of soda, and salt into another bowl. Stir in the fruits and nuts. Add to the egg mixture, all at once, stirring until just combined. Spoon the mixture into the loaf pan. Smooth the top and bake for about 1 hour, until well risen and golden brown and a skewer or wooden cocktail stick inserted into the centre comes out clean. Cool in the pan for 5 minutes, then place on a wire rack to cool completely. Makes 1 loaf Huletts 26
WE LOVE YOU MOM
Oatmeal biscuits with chocolate and cherries INGREDIENTS
100g butter 105g (125ml) Huletts Castor Sugar 2,5ml vanilla essence 1 extra-large egg, beaten 140g (250ml) cake flour 2,5ml bicarbonate of soda 50g rolled oats 50g glacé cherries, chopped 50g chocolate chips
WE L YOU MOOVME
Preheat the oven to 180ºC. Line 2 large baking trays with nonstick baking paper. Beat the butter and sugar in a mixing bowl until light and creamy. Add the vanilla and egg and beat until smooth. Sift in the flour and bicarbonate of soda. Stir in the oats, cherries and chocolate chips and mix well. Place tablespoonfuls of mixture onto the trays. Allow room for spreading. Bake for 10-12 minutes until pale brown, but still soft. Cool on baking trays then place on a wire rack to cool completely. Makes ±18 generous sized biscuits
WE LOVE YOU TOO DAD
and pecan cake Snowflake is a true South African icon and its heritage dates back to 1882. New methods of refining wheat make Snowflake Cake Wheat Flour whiter and finer, ensuring that one of South Africa’s elite flour brands will continue to appear in kitchens across the nation for generations to come. INGREDIENTS
200g butter, softened 200g (250ml) Huletts SunSweet Brown Sugar 4 extra-large eggs 210g (375ml) Snowflake Cake Wheat Flour 7,5ml Snowflake Baking Powder 100g pecans, finely chopped 60ml espresso or strong black coffee 50g dark chocolate, melted 100ml sour cream 2,5ml vanilla extract 2,5ml ground cinnamon FOR THE FROSTING 100g butter, softened 200g cream cheese 210g (400ml) Huletts Icing Sugar 5ml espresso powder Extra, 20 to 25 whole pecans, to decorate
Preheat the oven to 180°C. Whisk the butter and sugar in a large bowl until light, pale and creamy. Gradually beat in the eggs, mixing well after each addition; don’t worry if it curdles. Sift in the flour and
baking powder and gently fold through. Add the pecans, chocolate, sour cream, vanilla and cinnamon. Mix well then pour into a prepared pan (greased and bottom lined with baking paper), smooth the top and bake for 50 minutes or until a skewer inserted into the centre comes out clean. Once cool enough to handle, remove the cake from the pan to cool on a wire rack. Cut in half horizontally, so you have 2 layers. TO MAKE THE FROSTING: Cream the butter and cream cheese together using an electric whisk until well combined and light. Beat in the icing sugar and espresso. Use half as a filling. Spread the rest over the top of the cake and smooth with a palette knife. Decorate with the pecans.
Snowflake is available in 12,5kg packs
BANOFFEE PIE INGREDIENTS
Ingredients Biscuit base 75g butter 300g chocolate oat biscuits Toffee filling 115g butter 115g (160ml) Huletts Treacle Sugar 1 x 397g can sweetened condensed milk TOPPING: 50mI fresh cream 5 ripe but firm medium bananas 5ml lemon juice 25g plain dark chocolate, coarsely grated, or chocolate curls
To make the crust: Melt the butter in a small pan. Break the biscuits into chunky pieces and blitz them to crumbs in a food processor. Tip the crumbs into a bowl and stir in the melted butter. Tip the mixture into the centre of a 23cm round x 4cm deep loose based tart pan and press it firmly into the base and up the sides. Make sure the mix is evenly distributed, especially where the base meets the sides. Chill for 30 minutes until set. TO MAKE THE FILLING: Melt the butter in a pan and stir in the
sugar. Cook over a low heat, stirring constantly, until the sugar has dissolved. Add the condensed milk and bring to a gentle simmer, stirring constantly. Cook for 3 minutes, stirring, until the mixture turns a deep, creamy caramel brown. Pour the toffee gently onto the biscuit base and quickly smooth over the surface. Leave to chill for at least 1 hour (up to 8 hours) before topping. Remove from the pan (this is easier if left at room temperature briefly). Just before serving, lightly whip the cream. It should stand in very soft peaks (any thicker and it will look over-whipped when mixed with the bananas). Diagonally slice 4 bananas and scatter half over the toffee. Fold the rest lightly into the cream and spoon gently on top. Slice the remaining banana and put it in a bowl with the lemon juice. Toss very gently this will stop the banana turning brown. Decorate the top with the lemony banana slices, poking them into the cream randomly and then sprinkle on the grated chocolate.
WE LOVE YOU TOO DAD
Let your taste buds do the voting... The baker with the most votes from visitors at the Innibos Festival will walk away with the title of Huletts Koeksister Champion 2014 as well as a R100 000 cash prize. PLUS: 5 customers stand a chance of winning a trip to the lnnibos Festival valued at R5 000 each!
For more information and full competition rules visit www.hulettskoeksister.co.za
At Huletts our motto is simple: to make every day a sweeter experience. That is why we are, once again, searching for the next Huletts Koeksister Champion.
You can stand a chance of winning a trip to the lnnibos Festival: If youâ€™ve recently tasted a koeksister that you think could take the title, simply sms the word koeksister and tell us where you purchased your best-ever tasting koeksister to 32113 (standard sms rates apply). Please include as much detail as possible to make sure that our team can allocate your nomination to the correct koeksister supplier or baker. You can also enter online at www.hulettskoeksister.co.za. Huletts will select five winners in a random draw. Competition closes: 30 May 2014. This is how weâ€™ll crown the champion: A short-list of 10 semi-finalists will be compiled from the sms and website nominations. Huletts will then inform the semi-finalists and request them to produce a dozen of their koeksisters for final
judging. The judging panel, consisting of Huletts representatives and members of Jacaranda FM, will then taste and vote for the four finalists. 2 500 visitors at the Innibos Festival will get the opportunity to taste the four finalistsâ€™ koeksisters and vote for the Huletts Koeksister Champion 2014.
Make sure you ask your loyal customers to enter this competition and vote for your koeksisters.
Itâ€™s a PARTY
Huletts Sugar was a sponsor for the opening event at the 10th birthday of the Innibos festival 2013.
What a fabulous occasion to not only showcase what all you can do with Huletts Sugar but also showing off the versatility of the ever growing popularity of our Huletts boxes.
These beautiful boxed cakes were made by Helmi du Plessis, from Hooked on Cookies, and the cakes were photographed by Lurina Fourie.
R U O Y E S U OU Y W O H F ... RE O O T U T E C C I N P A A CH A D N A SEND US T S D N A S E X O B HULETTS
ONE OF 5 X R1 000 CASH PRIZES! To enter: Send a picture of your baked goods presented in a Huletts box together with your contact details to: firstname.lastname@example.org; or post to: PO Box 3016, Saxonwold, 2132. Closing date: 30 June 2014 You may enter more than once. For general competition rules visit www.hulettssugar.co.za/general_ competition_rules
Huletts is also 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 100 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), together with your contact details to: PO Box 3016, Saxonwold, 2132; or contact 011 646 8767 for more information.
Cupcakes with lime
& COCONUT METHOD
For the cupcakes: 210g cake flour 7,5ml baking powder pinch of salt 210g (250ml) Huletts Castor Sugar 120ml sunflower oil 45ml lime juice zest of 1 lime 5ml vanilla essence 2 extra-large eggs 120ml milk For the topping: 500g low-fat cream cheese 50g (100ml) Huletts Icing Sugar 5ml vanilla essence zest of 2 limes 45-60ml desiccated coconut or slightly toasted coconut slithers
Preheat the oven to l80째C. Place paper cases in a 12-hole muffin pan. Sift together the flour, baking powder and salt and set aside. Whisk together the sugar and oil in a mixing bowl until light and creamy, then whisk in the lime juice, zest and vanilla. Add the eggs one at a time, beating well after each addition. Whisk in a third of the flour mixture, then half the milk, then another third of the flour then the remaining milk, followed by the remaining flour mixture, until just combined. Pour into the paper cases and bake for 20-25 minutes until risen and firm to the touch. Cool in the pan for 5 minutes, then place on a wire rack to cool completely. FOR THE TOPPING Beat the cream cheese with the icing sugar and vanilla until smooth and creamy. Spoon on top of the cupcakes and sprinkle with lime zest and desiccated coconut or coconut slithers. Makes 12 cupcakes Huletts 40
PUDDING in a jar CRUST
200g biscuits crumbs of your choice (crumbs from rusks is a delicious option) 110g butter (melted) 20g (25ml) Huletts Castor Sugar Mix all the ingredients together in a food processor. Divide and press the crumb mixture into the bottom of six baby jars. Place in fridge until needed.
15ml gelatine 100ml boiling water 1 x 385g can condensed milk 125ml lemon juice 250g smooth cottage cheese 250ml cream (stiffly beaten with 25ml Huletts Castor Sugar) Dissolve gelatine in boiling water. Mix condensed milk, lemon juice and cottage cheese on low speed with electric beater. Add gelatine and mix in gently. Lastly add the beaten cream and incorporate well. Divide and spoon filling on top of crumbs in baby jars. Place in the refrigerator to set. Decorate with a dollop of beaten cream and lemon segments. Serves 6
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@example.com or phone (011) 474 0153.
Home Made Delights Abdul Wadee Tel: 011 834 3312
AUTUMN BISCUITS INGREDIENTS
125g butter, softened 140g (200ml) Huletts Caramel Sugar 60ml Huletts Molasses 1 extra-large egg 30ml water 350g (625ml) cake flour 10ml ground ginger 5ml baking powder 2,5ml salt 2,5ml each ground cinnamon, nutmeg and allspice
Preheat the oven to 180ºC. In a large bowl, cream butter and caramel sugar until light and fluffy. Beat in the molasses, egg and water. Sift the flour, ginger, baking powder, salt, cinnamon, nutmeg and allspice together. Add to creamed mixture and mix well. Divide dough in half. Refrigerate for 30 minutes or until easy to handle. On a Iightly floured surface, roll out each portion of dough to 3mm thickness. Cut shapes with a floured biscuit cutter. Place 5cm apart on greased baking sheets. (Re-roll scraps.) Bake for 8-10 minutes or until edges are firm. Remove from oven and place onto wire racks to cool completely. Decorate as desired.
1 extra-large egg white, beaten juice of 1 lemon 130g (250ml) Huletts Icing sugar Beat together until smooth and well mixed. Using an icing bag fitted with a thin nozzle, decorate the biscuits as desired. Makes about 60 biscuits, depending on size
For coloured icing, add a drop of food colouring to the portion of icing that you want in a different colour.
KNOW YOUR SUGARS White 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 â€“ 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.
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.
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. Huletts 46
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. Molasses 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. Huletts 47
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