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Frozen Nougat with Dried Fruit

19.04.2011 Consumer Recipe

This dessert bears close resemblance to regular nougat, but with a rich frozen texture. The crunchy taste of nuts and the soft texture of dried fruit make a stunning taste combination. You’ll be delighted!

Greens and Cream Cheese penne

19.02.2015 Consumer Recipe

A perfect spring supper: it has both a warming, comfort-food quality and the fresh flavour of tender greens.

Asparagus Cheese Soufflé Roll

01.06.1981 Consumer Recipe

Some produce, like asparagus, is available for so brief a period of time that it seems a shame not to eat as much of it as possible. For a savoury light lunch on a warm day try this soufflé roll with its filling of fresh asparagus and tangy cheese. Serve it with our simple sauce of sour cream and mustard.

Cassava Cake

04.09.2024 Consumer Recipe

There’s nothing like the taste of “home” during those first few weeks back to school. So, here’s an easy Back to School Recipe for Filipino Cassava Cake!

Easy Blueberry Muffins

01.01.2010 Consumer Recipe

Spiced with cinnamon and the zest of lemon, these muffins are a delicious treat. To dress them up once cooked, sprinkle the tops with icing sugar.

Frozen Chocolate Fruitsicles

15.10.2009 Consumer Recipe

Melting chocolate in hot cream is a foolproof way to make a smooth dip or pourable coating for all manner of sweets. Dipping a variety of fruit pieces and freezing them makes a cool and refreshing treat to beat the heat.

UHT milk: A hot topic

24.04.2020 Consumer Article DFC - PLC

Ever wondered why some milk products don’t require refrigeration prior to opening? Get the facts about Ultra-High Temperature milk here.

Grilled Creamy Brie, Fresh Tomato and Red Onion Focaccia

15.10.2009 Consumer Recipe

Nothing says summer in Canada like tomatoes and basil. Add smooth Canadian Double Cream Brie and tangy red onion tucked into a grilled Focaccia bread and you've got the perfect starter idea for your next party. Slide the warm, savoury bread onto a large platter or wooden cutting board and let guests serve themselves.