Cereal Milk Ingredients 100g (2 3/4 cups) cornflakes 825g (3 3/4 cups) cold milk 30g (2 tbs tightly packed) light brown sugar 1g (1/4 tsp) kosher salt Directions Heat the oven to 300°f. Spread the cornflakes on a parchment-lined sheet pan. Bake for 15 minutes, until lightly toasted. Cool completely. Toasting the cornflakes before steeping them deepens the flavor of the milk. Taste your Cereal Milk after you make it. If you want it a little sweeter, don’t be shy; add a little more brown sugar. Transfer the cooled cornflakes to a large pitcher. Pour the milk into the pitcher and stir vigorously. Let steep for 20 minutes at room temperature. Strain the mixture through a fine-mesh sieve, collecting the milk in a medium bowl. The milk will drain off quickly at first, then become thicker and starchy toward the end of the straining process. Using the back of a ladle (or your hand), wring the milk out of the cornflakes, but do not force the mushy cornflakes through the sieve. Whisk the brown sugar and salt into the milk until fully dissolved. Store in a clean pitcher or glass milk jug, refrigerated, for up to 1 week. Back to Recipes

Condiments Welcome to our exceptional range of condiments, where quality and flavor meet. From rich pancake syrups and delightful fruit spreads to tangy mustards and creamy mayonnaises, our products are crafted with the finest ingredients to elevate every meal. Each condiment reflects our commitment to taste and sustainability, ensuring you enjoy delicious and responsibly made enhancements to your dishes. Discover the perfect balance of flavors in our premium condiment collection. Peanut Butter Crunchy Creamy 340g, 510g Mayonaise Real Mayonnaise Light Mayonnaise 425g, 850g Pancake Syrup Original 2% Maple 340g, 680g Canned Tomatoes Chopped Tomatoes in Puree Whole Peeled Tomatoes in Puree Cherry Tomatoes (Pomodorini) Peeled Cherry Tomatoes (Pomodorini) Peeled Date Tomatoes (Datterini) 400g Fruit Spreads Pomegranate Apricot Blackcurrant Berry Mix Cherries 227g 283g Mustard Yellow Mustard Whole Grain Dijon Mustard Horseradish Mustard Horseradish Sauce Honey Mustard 255g, 312g, 397g, 567g, 680g, 3.79kg Dessert Syrup Chocolate Strawberry Caramel 624g, 680g Legumes Ceci / Garbanzo Beans Cannellini / White Beans Red Kidney Beans Lentils 400g Recipes Peanut Butter Cookie Creamy Pesto Pasta Creamy Pesto Pasta Hotgod Sandwich Pancakes Milkshake Tomato Pasta Lentil Soup

Cream Cheese Stuffed Dates with Walnuts Ingredients 20 dates pitted 10 walnuts halved 1/4 cup cream cheese Directions Open up the pitted dates, and fill them with a cream cheese of your choice. Press a walnut half into the cheese filled dates. Repeat with the rest of your dates. Enjoy! Back to Recipes

Blueberry Chia Pudding Ingredients 1 cup rolled oats 1 cups almond milk ½ cup thick greek style yoghurt ½ cup cranberry 1 tablespoon chia seeds 1-2 tablespoon brown sugar 2 teaspoon orange zest 1 teaspoon cinnamon 1 teaspoon vanilla extract pinch of salt Directions In a bowl, mix together the almond milk, yoghurt, cranberry sauce, brown sugar, orange zest, cinnamon, vanilla and a pinch of salt. Add the oats and chia seeds and mix well, let it sit for 5 min and mix well again. This is to prevent lumps forming from the chia seeds. Cover the bowl and and place in the fridge overnight or for at least 4 hours.
 To serve, add the overnight oats to two glasses. Top with thick greek style yoghurt and cranberry sauce. Enjoy Back to Recipes

Baking Welcome to our exceptional range of baking products, where quality and precision meet. Crafted with the finest ingredients, our baking essentials—from flours and sugars to mixes and flavorings—are designed to inspire your culinary creativity. Each product reflects our commitment to excellence and sustainability, ensuring you bake with ingredients that are both superior and responsibly sourced. Elevate your baking with the perfect balance of taste and quality from our premium collection. Maraschino Cherries With Stem Without Stem 737g, 1.9kg, 3.79kg Pie Fillings Apple Blueberry Cherry Lemon Strawberry 595g, 3.175kg Potato Starch Potato Starch Potato Flakes Feed Protein 500g, 1kg, 25kg Dark Sweet Pitted Cherries In Heavy Syrup 427g, 3.062kg Non-dairy Creamer FES Non-Dairy Creamer FES 35 25kg Recipes Ice Cream Pie FIlling Pie FIlling Coffee Potato Pancake

Peanut Butter Cookies Ingredients 1 and 1/3 cups (170g) all-purpose flour (spooned & leveled) 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature 1/2 cup (100g) packed light or dark brown sugar 1/4 cup (50g) granulated sugar, plus 1/2 cup (100g) for rolling 1 large egg, at room temperature 3/4 cup (about 185g) creamy peanut butter (see note) 1 teaspoon pure vanilla extract Directions Whisk the flour, baking soda, and salt together in a medium bowl. Set aside. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. Switch to medium-high speed and beat in the brown sugar and 1/4 cup (50g) granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract and beat until combined. Add the dry ingredients to the wet ingredients and beat on low speed until combined. The dough will be very creamy and soft. Cover and chill the cookie dough in the refrigerator for at least 1–2 hours, and up to 3 days. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Roll & coat the dough: Place the remaining 1/2 cup (100g) of sugar into a bowl. Roll chilled cookie dough into balls, about 1 scant Tablespoon (5/8 ounce or 18g) of dough each. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart. Use a fork to make a criss-cross indent on top of each. To prevent the cookies from over-spreading, after indenting the cookies, use your fingers to reshape them into a thicker disc (since indenting the balls flattened them out). Bake for 11–12 minutes or until the edges appear set and lightly browned. The centers will still look very soft. Allow cookies to cool on the baking sheet for 5 minutes. After 5 minutes, transfer to a wire rack to cool completely. Cookies stay fresh and covered at room temperature for up to 1 week. Back to Recipes

Crispy Chicken Burger Ingredients 2 Small Skinless Chicken Breasts 1 Egg 2 Tsp Sweet Paprika 50g (½ Cup) Dried Bread Crumbs 2 Tbsp Flour Salt to taste 2 Tbsp Cooking Oil For the Burger 4 Tbsp Mayonnaise 2 Tbsp Sweet Chilli Sauce 1 Lime 2 Burger Buns Frisee Lettuce Cucumber Directions Crack the egg into a wide flat bowl and season generously with salt then add the paprika and beat with a fork. Sprinkle the flour and bread crumbs onto separate plates. Take each chicken breast and first coat with the flour, then dip them into the egg. Finally, coat the chicken breasts with the breadcrumbs. Heat the oil in an ovenproof frying pan over a medium high heat. When hot add the chicken breasts "presentation" side down. Cook until golden which should take 3-4 minutes. Flip the chicken and transfer to the oven. Roast at 180°C or 350°F until the internal temperature reaches 74°C or 165°F. This should take 12-15 minutes. Or you can pop them in an air fryer at 180°C or 350°F for 8-10 minutes. Zest and juice the lime. Mix together the mayo, sweet chilli sauce, the zest and half of the juice from the lime. Taste and add salt as required. Thinly slice the cucumber and pick the lettuce. I like to build my burger in the following order. Bun, mayo, cucumber, lettuce, more mayo, chicken patty, cucumber and more mayo before adding the top! Back to Recipes

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Lucheon Meat Musubi Ingredients 1 Can Luncheon Meat 4 Cups Cooked Short Grain Rice, cooled to room temp 2 Tablespoons Soy Sauce 2 Teaspoons Honey 1 Teaspoon Rice Vinegar ¼ Teaspoon Ground Black Pepper ¼ Teaspoon Garlic Powder Directions In a small bowl, add 2 Tablespoons of Soy Sauce, 2 Teaspoons of Honey, 1 Teaspoon of Rice Vinegar, ¼ Teaspoon of Garlic Powder, ¼ Teaspoon of Ground Black Pepper – stir well and set aside. Open the can of lucheon meat and cut it crosswise into 6 even slices. Use a large non-stick skillet, turn the heat to medium high and fry the lucheon meat pieces for a few minutes on each side until they are light golden brown. Add the soy sauce mixture into the pan and let it cook until the sauce reduces and thickens. Coat both sides of the spam in the sauce then transfer them to a plate to cool to room temp. Place the musubi maker in the middle of it horizontally. Place about 1/3 cup of rice into the mold and even it out, place 1 piece of lucheon meat on top, then place a few slices of avocado then top it with another 1/3 Cup of Rice. Place the top of the press into the mold and press down firmly. While holding down on the top of the press, lift the mold up. Wrap one side of the nori up and place a little bit of water on the edge of the other end of the nori to seal it tightly. Rinse the mold and press with water & repeat the steps. Back to Recipes

Jam-filled Crescent Rolls Ingredients 1 kg crescent rolls dough ⅓ cup apricot jam 1 tsp cinnamon Directions Preheat your oven to 375 degrees F. Unroll crescent roll dough onto your working area. Spread a layer of jam onto the dough. Sprinkle cinnamon over the jam. Roll each triangle from the bottom up to the tip. Place the roll in a cookie sheet and bake for 15 to 20 minutes or until golden brown. Take them out of the oven and serve while warm. Back to Recipes

Pancakes with blueberries & strawberries Ingredients 1 cup all-purpose flour 2 tablespoons white sugar 2 teaspoons baking powder 1 teaspoon salt, or to taste 1 cup milk 2 tablespoons vegetable oil 1 egg, beaten ¼ teaspoon original or maple syrup ¼ Blueberries 5-10 pcs. strawberries Directions Combine flour, sugar, baking powder, and salt in a large bowl. Make a well in the center, and pour in milk, oil, and egg. Mix until smooth. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop batter onto the griddle, using approximately 1/4 cup for each pancake; cook until bubbles form and the edges are dry, 1 to 2 minutes. Flip and cook until browned on the other side. Repeat with remaining batter. Add blueberries, strawberries and syrup. Serve hot and enjoy! Back to Recipes

BEVERAGE Welcome to our premium range of beverages, where quality and refreshment meet. Our selection includes real fruit juices and delightful non-alcoholic mocktails, crafted from the finest ingredients for an authentic taste experience. Each beverage reflects our commitment to flavor and sustainability, ensuring you enjoy drinks that are both delicious and responsibly made. Elevate your refreshment with the perfect balance of taste and quality from our exceptional beverage collection. Cyprina Orange Apple Grape Grapefruit Tomato Guava 1L Sk Special Orange Red Grape Tomato Apple Cranberry 5 Berries 1L Tea Time Lemon Peach Cranberry & Raspberry Jasmine Mango & Passionfruit 1L Fontana Orange Apple Red Grape Grapefruit Tomato Peach Cranberry Mango Tropical Juice 1L Fan Juice Red Grape Orange Grapefruit Apple Pomegranate Cranberry 1L Mocktails Mojito Sweet Sunrise Strawberry Margarita Pina Colada Hawaiian Blue 1L Recipes Mango Popsicle Orange Cake Mojito