NATURAL FOOD COLOURS

NATURAL FOOD COLOURS -

What are Hopper Natural Food Colours? Hopper natural colours are actually ‘colouring foodstuffs’ concentrates made from fruits and vegetables such as elderberries, pumpkins, carrots and red cabbage. Because they are a colours extracted nature they are classified as food ingredients not ‘additives’ which are represented by a number or and E-number. Hopper natural colours are derived using a water extraction process, solvents or chemicals are not used in the manufacturing process, and they do not contain any artificial functional additives. Hopper Natural Colours are free from: Synthetic Antioxidants E-numbers Artificial preservatives Emulsifiers Stabilisers Solvent residues Artificial ingredients

Blue Spirulina, Invert Sugar, Sucrose, Citric Acid
Kiwi Green Safflower, Spirulina, Invert Sugar, Sucrose, Citric Acid
Cherry Red Carrot, Blackcurrant, Invert Sugar, Citric Acid
Lemon Yellow Safflower, Lemon, Invert Sugar, Citric acid
Pink Purple Sweet Potato, Radish, Cherry B, Apple, Citric Acid
Cloudy Orange Carrot, Pumpkin, Invert Sugar, Citric Acid
Purple Grape Purple Carrot, Hibiscus, Invert Sugar, Citric Acid.

How much do I use?

• The colours are very concentrated and a typical dosage level is 1 or 2% of the finished product.
• Add a drop at a time until the desired colours is achieved.

Storage

• Products must be frozen or refrigerated to maintain integrity of the product. We recommend using your judgement in whether to use after the best before date.
• Defrost to room temperature prior to use.
• Can be frozen and defrosted repeatedly as required. Product remains a liquid even when stored in freezer

Cranberry and Pistachio Nougat

 

Cranberry and Pistachio Nougat

3 sheets edible rice paper (see note)

1/4 cup glucose syrup

1/3 cup honey

2 cups caster sugar

1 eggwhite

pink food colouring

1/2 cup pistachio kernels, toasted

1 1/3 cups blanched almonds, toasted

3/4 cup dried cranberries
Step 1
Grease a 19cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides. Line base with 1 1/2 sheets rice paper, trimming to fit.
Step 2
Place glucose syrup, honey, sugar and 1/3 cup hot water in a heavy-based saucepan over low heat. Cook, stirring, for 10 minutes or until sugar has dissolved, brushing down side of pan with water to remove sugar crystals. Place a candy thermometer in pan (don't let it touch base). Increase heat to medium. Bring to the boil. Boil, without stirring, for 12 to 15 minutes or until mixture reaches 150°C on thermometer (see tip). Remove pan from heat.
Step 3
Using an electric mixer, beat eggwhite in a large, heatproof bowl until soft peaks form. Gradually add syrup in a steady stream, beating to combine. Tint pink with food colouring. Working quickly, fold through pistachios, almonds and cranberries. Spoon mixture into prepared pan. Using a wet spatula, smooth top, pressing down firmly. Top with remaining rice paper, trimming to fit. Press down firmly. Stand at room temperature until set. Lift from pan. Cut into squares
OPTION: Add 100g softened butter whipped in slowly after the sugar syrup.

Valentine's Day Cupcakes

Valentine's Day Cupcakes - Free Delivery
within 10km of  Rydalmere. Box of 12 Cupcakes designs as below.

For the beautiful woman in your life.

This is a selection of the 12 Valentine's Day Cupcakes , we will delivery free within 5 km of Rydalmere, for $79.00. The cupcakes will be beautifully boxed and ribboned. Orders close on Tuesday February 12th 2013.  Book  early! 9638 6945

Naturally coloured 100's & 1000's, Sprinkles and Pearls

January 2013

We now stock Hopper's range of Naturally coloured 100's & 1000's, Sprinkles and Pearls (Jumbo Sprinkles).

Hopper's products are free from artificial colours, flavours and preservatives. They are also GLUTEN FREE, DAIRY, EGG, SOY AND NUT FREE.

All varieties except Chocolate Sprinkles are also suitable for VEGANS.

The colours are strong and vibrant and are a great alternative to existing Sprinkles and Pearls. Visit our online store for ingredients.

THE BIG AUSSIE BiSCUIT

THE BIG AUSSIE BISCUIT

Ingredients

• 226gr unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 cups plus 2 tablespoons plain flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups bittersweet chocolate chips
• 3/4 cup white chocolate chips
• 1/2 cup chopped macadamia nuts
• 1/2 cup chopped toasted walnuts
• Sprinkle with sugar, sweet cocoa and cinnamon or nutmeg.

Preheat the oven to 375 degrees F. Line a 14-inch, light coloured, round pizza pan with parchment paper and grease the parchment paper.

In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.

In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the dark and white chips and the nuts. Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the centre is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then sprinkle with combines sugar, cinnamon and cocoa, then transfer to a wire rack to cool completely.

Lamington Balls

I discovered this recipe in Taste magazine, and thought I should share it with you.

It is a great twist on the original Lamington recipe. I always make so much mess making Lamingtons, this recipe will cut down the cleaning up. Soooooo easy!

A splash of coconut rum twists an Aussie childhood favourite into a grown-up treat.

Makes 20

Prep 40 mins (+ 1 1/2 hours chilling time)

400g pkt jam sponge roll, sliced
60ml (1/4 cup) thickened cream
1 tbs Malibu liqueur
250g good-quality dark chocolate, chopped, melted
120g shredded coconut

1 Line a large baking tray with baking paper. Crumble the jam roll into a bowl. Stir in the cream and Malibu. Roll tablespoonfuls of the mixture into balls. Place on prepared tray. Place in the fridge for 1 hour or until firm.

2 Line a large baking tray with baking paper. Place the coconut in a shallow bowl. Use a fork to dip the balls, 1 at a time, in melted chocolate to coat. Gently tap the fork on the edge of the bowl to drain excess chocolate. Roll in coconut to coat. Transfer to prepared tray. Place in the fridge for 30 minutes to set.

All Natural & Allergy Free - Cake Decorations

Hopper natural food colours, sprinkles and 100s and 1000s are free from artificial colours, flavours and preservatives. They are also gluten free, dairy free, egg free and nut free. The colours are strong and vibrant and are a great alternative to existing colours and sprinkles on the market that contain nasty chemicals and additives.

 

 

 

l00's & 10000's  150gr packs in Pink, Rainbow, Blue, Yellow, Red, Purple & Green.

 

Sprinkles 120gr packs in Chocolate, Orange, Rainbow, Pink & Blue.

 

Hockey Pokey Honeycombe pieces - All Natural, allergy free.

 

These products are used to decorate cakes, cookies and also fairy bread.

 

These products will be available in store and online by the end of this week.