Professional Documents
Culture Documents
Huletts Home Industry 2006
Huletts Home Industry 2006
Tuisbedryf
September 2006
pretty packaging
Hundreds & Thousands Biscuits 21 & 22
Melting Moments 23 & 24
Lamingtons 25 & 26
Creamy Almond Chocolate Treats 27 & 28
We Visit Village Fair Home Industry 29 & 30
Black Forest Cake 31 & 32
Fruit Tartlets 33 & 34
Cucumber Mint Sandwiches 35 & 36
Biltong Bites / Cheese Puffs 37 & 38
Biltong Tartlets 39 & 40
Chouriço Bread 41 & 42
Tropical Frangelico Custard Moulds 43 & 44
Conversion Charts 45
Huletts 2
Hertzoggies
These typical South African sweet treats were named after the late
Prime Minister J.B.M. Hertzog of the previous National government.
Some people call them Jan Smuts cookies, named after the then
leader of the opposition, the United Party!
120 g butter Preheat oven to 180ºC. In a mixing
30 ml Huletts Castor Sugar bowl, cream together the butter
3 eggs, separated and Huletts Castor Sugar. Add the
500 ml (280 g) flour egg yolks and beat well. Sift in the
5 ml baking powder dry ingredients, add the cold water
40 ml cold water and mix until a dough forms. Place
150 ml (180 g) smooth apricot jam the dough in the refrigerator for 30
250 ml (200 g) Huletts White Sugar minutes until firm. Roll out dough
375 ml (120 g) coconut on a floured surface and cut
pinch of salt into rounds. Press the rounds into
greased patty pans and fill each
with a teaspoon of smooth apricot
jam. Beat the egg whites until stiff.
Slowly add the Huletts White Sugar
and lastly the coconut. Spoon this
mixture over the apricot jam. Bake
for 15-20 minutes.
Makes 24 cookies
Huletts 3 Huletts 4
Italian Lemon (or Lime) Biscuits
500 ml (280 g) self-raising flour Sift flour into large bowl and rub in
60 g butter butter until the mixture resembles fine
25 ml milk breadcrumbs. Put milk and Huletts
80 ml (65 g) Huletts White Sugar White Sugar into a small saucepan
2,5 ml vanilla essence and stir over low heat until sugar has
1 egg, lightly beaten dissolved. Add vanilla essence. Add
Lemon or Lime Icing: lightly beaten egg and milk mixture
200 ml (105 g) Huletts Icing Sugar gradually to flour mixture; mix well.
30 ml lemon or lime juice Turn out onto lightly floured surface
2,5 ml grated lemon or lime rind and knead until dough is smooth.
Take teaspoonfuls of the dough
and roll each portion into a thin roll:
measuring 13 cm long. Twist two rolls
together; form into a circle, press ends
together. Place on lightly greased
oven trays. Bake in moderate oven for
15-20 minutes or until the biscuits are
light golden. While still warm, dip tops
of biscuits into the icing (see recipe
About lemons & limes: below). Leave the biscuits to cool on
Lemons are bigger and wire rack.
more acidic than limes. Lemon or Lime Icing: Combine sifted
They also are yellow icing sugar, lemon or lime juice and
when ripe, whereas rind. Beat until the mixture is smooth.
limes remain green. Makes 16 biscuits
Huletts 5 Huletts 6
French Fruit Flan
Ooh la la!
so French
This open French tart weds the fruits of all regions and seasons
Pastry: Pastry: Sift flour and sugar into large bowl,
250 ml (140 g) cake flour rub in butter. Add egg yolk and enough
15 ml Huletts Icing Sugar lemon juice to mix to a firm dough. Press
90 g butter ingredients together into a smooth ball,
1 egg yolk cover, refrigerate 30 minutes. Roll pastry
15 ml lemon juice on lightly floured surface large enough
Crème pâtissière: to line 23 cm flan tin. Ease pastry gently
315 ml milk into side of tin with fingers. Roll rolling pin
1 egg over top of tin to cut off excess pastry.
2 egg yolks Refrigerate for 20 minutes. Cover pastry
15 ml cake flour case with greaseproof paper, fill with
15 ml cornflour dried beans or rice. Bake in moderately
60 ml (50 g) Huletts Castor Sugar hot oven for 7 minutes. Remove paper
5 ml vanilla essence and rice and bake for a further 7 minutes
Topping: or until lightly browned. Cool to room
425 g can apricot halves temperature.
black cherries Crème pâtissière: Combine 60 ml of
250 g punnet strawberries the milk, egg, egg yolks, flour, cornflour
4 kiwi fruit, sliced and sugar, mix until smooth paste. Place
melted apricot jam for glazing remaining milk in saucepan, bring to the
boil. Add paste to milk and stir constantly
over heat until mixture boils and thickens.
Remove from heat, stir in essence, and
cool to room temperature. Spread
crème pâtissière into pastry case.
Topping: Arrange fruit decoratively over
crème pâtissière. Brush apricot glaze
over fruit and refrigerate flan several
hours before serving.
Vary this recipe by putting different fruits
onto the crème pâtissière filling.
Decorative option:
Huletts 9 Huletts 10
Speculaas
This classic Dutch recipe is also
known as St. Nicholas Cookies, or in
northern Germany, Spekulatius
230 g unsalted butter, softened
10 ml vanilla essence
250 ml (200 g) Huletts White Sugar
250 ml (200 g) Huletts Treacle Sugar
2 large eggs, lightly beaten
875 ml (490 g) cake flour
10 ml baking powder
10 ml cinnamon
5 ml nutmeg
5 ml ground cloves
2,5 ml ground ginger
2 ml salt
125 ml almonds, chopped
Huletts 11 Huletts 12
Italian Walnut Slice
Makes 28 slices
Huletts 13 Huletts 14
Take up the challenge for special needs Sugar, SUGAlite and the GI
In the past, many diabetics ignored all dietary advice and simply cut sugar
out of their diets - with disastrous results. Sugar is actually an intermediate
“Home industries should now take up the challenge to provide products to GI food and research has shown that when sugar is included in place of
meet the demands of people with special dietary needs. There is a huge some other carbohydrates, it does not necessarily lead to poorer blood
market waiting to be explored and low GI, low GL, low fat products is seen sugar control. This does not mean, however, that sugar can be used freely.
to be the key to unlock the door to this market.” It means that people with well-controlled diabetes can include limited
Madeleine de Villiers Registered Dietitian amounts of sugar in a mixed low GI meal or dish. It is most important that
they consult a dietician to advise them in planning how and when they can
have sugar.
Understanding the Glycaemic Index (GI) and Glycaemic Load (GL)
The big challenge for the food industry is to develop tasty, low GI, low GL,
The Glycaemic Index (GI) low fat, high fibre foods to combat the pending epidemic of diabetes and
Research over the past two decades has proved that it is not only the other lifestyle diseases. Huletts took up this challenge when they developed
amount of carbohydrate, but rather its rate of digestion and absorption Huletts SUGAlite - a product that replaces the sweetness and functionality
that determine its effect on blood glucose and insulin levels. When we of sugar, reduces the kilojoule content (6,4 kJ/g versus 17 kJ/g for sugar) and
eat carbohydrate-containing foods such as bread, cereals, milk products, acts as a semi-fat replacer. In addition to this, it has a very low GI (9) and GL
fruit, legumes, sweets etc. they are digested and then absorbed into the and acts as a prebiotic, thereby increasing the friendly bacteria in the gut.
bloodstream in the form of glucose. This means that Huletts SUGAlite and products containing Huletts SUGAlite
will be the number one choice for slimmers, diabetics and all people with
Glucose is absorbed almost immediately and is assigned a value of 100 and lifestyle diseases.
all other foods are rated in comparison to glucose. This means the GI is a
measure of the change in blood glucose following ingestion of carbohydrate- Home industries should now take up the challenge to provide products to
containing foods. High GI foods result in a marked rise followed by a rapid fall meet the demands of those people with special dietary needs. There is a
in blood glucose, whereas low GI foods release glucose slowly and steadily huge market waiting to be explored and low GI, low GL, low fat products is
into the bloodstream and do not over-stimulate the pancreas to produce seen to be the key to unlock the door to this market.
too much insulin. This is useful in preventing and controlling diabetes, obesity, This article was compiled by:
insulin insensitivity and coronary heart disease. Madeleine de Villiers
Registered dietitian
To know the actual GI value (number) of each food is not important, BSc (Hons.) Dietetics (Stell.)
but whether it is ranked low, intermediate or high GI. The golden rule Dipl. Hosp. Dietetics (Stell.)
for incorporating GI in the daily meal plan is to substitute, using lower GI
alternatives in place of high GI foods. Low GI foods and meals should also
If you would like to receive a Huletts SUGAlite® recipe
be low in fat, because fat prevents insulin from doing its job of moving
book packed with mouth-watering recipes, send an
glucose from the blood stream into the body cells.
empty SUGAlite® sachet along with your name, ad-
dress and telephone number to SUGAlite® Recipes,
The Glycaemic Load (GL)
Private Bag X14, Gallo Manor, 2052.
A common problem when eating according to the GI method is that one
The delicious Lemon Meringue (page 17) and Banana
has to keep to the amount of food allowed. If one changes to low GI foods,
Loaf (page 19) recipes feature in this book.
but does not understand portion control, it will not help to improve blood
sugar control or weight loss. The GL of a food portion is the product of both
the GI and the amount of carbohydrate in a serving and shows us how
important it is to watch portion sizes.
Huletts 15 Huletts 16
Lemon Meringue Pie
Huletts 17 Huletts 18
Banana Loaf Kourabiedes
This Greek cookie also known as Almond Crescents is a
50 g low fat margarine Cream the margarine and SUGAlite traditionally sweet treat served with coffee or after a meal
300 ml (204 g) Huletts SUGAlite together. Add the egg yolk and beat
1 large egg, separated well. Beat the egg whites until just stiff 60 g ground almonds Preheat oven to 180ºC.
1 large egg white and fold into mixture. Peel and mash 230 g butter, softened In large bowl of an electric mixer, beat
3 bananas the bananas and add the lemon 1 egg yolk butter until creamy. Add egg yolk and
5 ml lemon juice juice. Combine mashed bananas 30 ml (26 g) Huletts Castor Sugar the 2 tablespoons Huletts Castor Sugar,
300 ml cake flour with creamed margarine mixture. 15 ml brandy, optional mixing well. Stir in brandy and almonds.
10 ml baking powder Sift the flour, baking powder and 500 ml (280 g) cake flour Add the flour, baking powder and
10 ml bicarbonate of soda bicarbonate of soda together and 2,5 ml baking powder ground cloves, mix well. Pinch off dough
250 ml bran add the bran. Fold the dry ingredients 2 ml ground cloves in 1-inch balls and roll each into a 3-inch
125 ml low fat buttermilk; into the banana mixture alternating 500 ml (260 g) Huletts Icing Sugar rope. Place ropes about 2 inches apart
or low fat maas with the buttermilk, mix well. Pour the on lightly greased baking trays. Shape
mixture into a greased loaf tin and into crescents. (If you prefer a more
bake in a preheated oven at 180ºC prominent clove taste you can place a
for 45-60 minutes, or until a skewer whole clove in each dough crescent).
comes out clean. Bake for 20-30 minutes or until lightly
golden. Let cookies cool for 5 minutes.
Serves 14 Roll cookies in Huletts Icing Sugar and
leave to cool completely. Dust cookies
with Huletts Icing Sugar once more.
Makes 30
Kilojoules 450
Total fat 2.6 g Can you use SUGAlite in tea
Saturated Fat 1g and coffee?
Cholesterol 20 mg SUGAlite will sweeten tea and
Sodium 410 mg coffee, however this may not
Total Carbohydrate 18,1 g be the ideal as some lumping
Dietary Fibre 1,9 g may occur.
Sugars 5g
Protein 2.5 g
GI 45 Nutritionists consider carbohydrates to be the primary
GL 8 source of energy, which is why sugar is fundamental in
any diet, because it forms part of the nutrients needed
Classification: Reduced fat by the body to supply the energy required.
Huletts 19 Huletts 12
Hundreds & Thousands Biscuits
Huletts 21 Huletts 22
Melting Moments
Huletts 23 Huletts 24
Lamingtons
These cookies are named after Lord Lamington, Governor of
Queensland in Australia 1895 - 1901
Huletts 25 Huletts 26
Creamy Almond
Chocolate Treats
Huletts 27 Huletts 28
20
26
We Visit Village Fair Home Industry
Huletts 29 Huletts 30
Black Forest Cake
Originally known as the Schwarzwälder Kirschtorte.
It’s name comes from cherry brandy, known as Kirsch,
made in the Black Forest region of Germany.
Huletts 33 Huletts 34
Cucumber Mint Sandwiches
1 white or brown bread Slice the bread thinly and butter one
100 g Clover Butro Butter Spread side of the slices with Butro Butter
2 x 200 g Clover Plain spread. Chop the mint leaves and mix
Cream Cheese in with the cream cheese. Spread the
90 ml fresh mint leaves buttered slices with the cream cheese
salt and pepper and mint mixture. Slice the cucumber
Smoked salmon rosettes: very thinly and place on top of cream
200 g thinly sliced smoked cheese on half of the slices. Sprinkle
salmon (optional) lightly with salt and pepper. Top with
Cucumber spirals: the rest of the bread slices (the cream
2 English cucumbers (optional) cheese should be in the middle).
Wrap up in foil or plastic and leave in
fridge until just before serving.
Smoked salmon rosettes: Cut the
smoked salmon in 3 cm wide x 8 cm
long “ribbons”. Roll salmon in a rosette
shape as seen below in the pictures.
Cucumber spirals: Use a vegetable
peeler and cut long ribbons from the
cucumber. Twist into spirals.
To assemble platter: Remove the
crusts from the sandwiches and cut
into triangles or fingers. Place on a
serving platter with the cucumber
spirals and the salmon rosettes. Serve
immediately as a snack.
Serves 12
Huletts 35 Huletts 36
Flavours from South Africa
Biltong Bites
1 brown or white bread, sliced Remove the crust from the bread slices.
250 g MooiRiver Butter, softened Mix the butter and marmite (if used)
Marmite to taste (optional) together. Spread a bread slice with
200 g grated biltong butter mixture and place another slice
on top, followed by one more slice.
Cut into bite-size squares, spread all
round with butter mixture. Roll in grated
biltong until well coated. Repeat until
all the ingredients are used.
Makes 30
Cheese Puffs
Huletts 37 Huletts 38
Biltong Tartlets
250 ml (140 g) cake flour Sift the dry ingredients together and
2 ml salt rub in the butter. Add the grated
3 ml baking powder cheese and egg yolk to the mixture.
5 ml mustard powder Gently mix to form a pastry. Leave
125 g butter to rest for 30 minutes in refrigerator.
150 g cheddar cheese, grated Roll out to 4 mm thickness, press out
1 egg yolk rounds with a cookie cutter and place
200 g cream cheese in tartlet or patty pans. Press the pastry
sliced biltong into the crease of the tin with the back
of your finger. Prick the pastry with a
fork (this prevents the pastry from rising
too much in the middle. Bake for 12-
15 minutes until light brown. Leave to
cool completely. Fill with a spoonful of
cream cheese. Decorate with sliced
biltong.
Huletts 39 Huletts 40
Bola de Chouriço Taking
Chouriço Bread a
break
C
Chouriço is a spicy Portuguese lover long
smoked sausage. It is made with life milk now
pork meat and fat, wine, annatto (a comes in the
red food colouring) and salt, stuffed convenient Twist Top
into tripe (natural or artificial) and pack with a reseal-
slowly dried over smoke. It’s used to able tamper-evident
enhance the flavour of dishes. cap. The new pack
ensures easy opening,
controlled pouring,
tight resealing and
800 ml (450 g) flour convenient storing.
25 ml baking powder The variants include
5 ml salt Clover UHT full cream
4 eggs milk, Clover UHT 2%
250 ml cooking oil low fat milk and Clo-
250 ml Clover Long Life Milk ver UHT fat free milk
250 ml Chouriço, finely chopped - all available in the
125 ml fried bacon, finely chopped convenient 1L pack
125 ml Clover Cheddar cheese, size and a case of six.
grated
25 ml chopped fresh herbs
1 egg yolk, beaten
chouriço slices for garnishing
Huletts 41 Huletts 42
Tropical Frangelico Custard Moulds
250 ml Clover Fresh Cream Beat the cream until stiff. Fold the
500 ml Ultra Mel Vanilla Custard beaten cream and the Frangelico
30 ml Frangelico liqueur liqueur into the custard. Spray 4
individual moulds or one large mould
with Spray and Cook. Rinse out with
cold water. Pour the mixture into the
moulds and leave to set in freezer. Turn
out and fill the cavity with chopped
tropical fruit such as mango, pawpaw,
banana and granadilla pulp.
Serves 4
Huletts 43 Huletts 44
Handy Conversion Charts
Sugar Equivalents 5ml 12,5ml 60ml 80ml 100ml 125ml 200ml 250ml
White & SunSweet Sugars 4g 10g 50g 65g 80g 100g 160g 200g
Treacle & Caramel Sugars 4g 10g 45g 60g 70g 90g 140g 180g
60 ml = ¼ cup
1 ml = ¼ teaspoon Very cool : 140ºC / 275ºF
80 ml = 1/3 cup
3 ml = ½ teaspoon Cool : 150ºC / 300ºF
125 ml = ½ cup
5 ml = 1 teaspoon Warm : 160ºC / 325ºF
160 ml = 2/3 cup
15 ml = 1 tablespoon Medium : 180ºC / 350ºF
180 ml = ¾ cup
30 ml = 6 tsps or 2 tbsp Fairly hot : 190ºC / 375ºF
250 ml = 1 cup
60 ml = 4 tbsp or ¼ cup Hot : 200ºC / 400ºF
500 ml = 2 cups
Very Hot : 230ºC / 450ºF
1 litre = 4 cups
Huletts 45 Huletts 46
White Sugar Description Uses
White sugar crystals. General sweetener used in all prime
foods and beverages. Also used as a
general household sweetener.