our recipes

Steps

• 1Whisk eggs, cinnamon, vanilla, and milk together in medium-large bowl to make the egg wash.
• 2In a medium bowl, combine the cream cheese, vanilla, sugar, lemon juice and heavy cream to make cheesecake mixture
• 3Take 2 slices of bread, cut them into heart shapes, and spread the cheesecake mixture on one side of each slice.
• 4Place sliced strawberries on both sides, and form a sandwich.

• 5Dip the sandwich in the egg wash to coat.
• 6Melt the butter in a skillet on medium-low heat and cook for 2-3 minutes or until crumbs are crispy and the bread is golden brown.
• 7Stack and garnish with strawberries and confectioners’ sugar. Top with maple syrup or honey, to your liking.
• 8Enjoy!

Steps

• 1Mash the banana in a medium-sized bowl.
• 2Mix the banana and the yogurt together until smooth.
• 3Pour in the milk, vanilla extract, chia seeds, and strawberries, and mix until well combined.
• 4Pour the mixture into an airtight container and refrigerate for 4 hours.
• 5Serve the pudding in your favourite dish and top with sliced bananas and diced strawberries.
• 6Enjoy!

Steps

• 1In a blender, combine the milk and the other ingredients.
• 2Blend until smooth.
• 3Enjoy!

Steps

• 1Add all of the ingredients except the banana and pecans to a clean jar of your choice.
• 2Stir everything together.
• 3Top with banana slices and pecans.
• 4Cover and refrigerate overnight.
• 5Enjoy!

Steps

• 1Crack the eggs into a mixing bowl and beat them until they turn pale yellow.
• 2Heat a heavy-bottomed 6 to 10-inch nonstick sauté pan over medium-low heat. Add the butter and let it melt.
• 3When the butter in the pan is hot enough, pour in the eggs and let the eggs cook for up to a minute or until the bottom starts to set.
• 4With a heat-resistant rubber spatula, gently push one edge of the egg to the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.

• 5If you're adding fillings, now's the time to do it. Spoon the filling on one half of the omelette.
• 6With your spatula, lift one side of the egg and fold the omelette in half. Cook for another minute or so, making sure it doesn’t overcook.
• 7Gently transfer the finished omelette to a plate. Garnish with fresh herbs.
• 8Serve and enjoy!

Steps

• 1In a blender, combine the milk and the other ingredients.
• 2Blend until smooth.
• 3Enjoy!

Steps

• 1 In a large bowl, combine the wholemeal flour, baking powder, ground cinnamon and salt.
• 2In a separate smaller bowl, mash the banana. Add the egg, Dutch Lady Kurma flavoured milk, Greek yogurt, and vanilla. Whisk everything to combine.
• 3 Make a well in the flour mixture and pour in the wet mixture, then stir gently just until everything is combined and there are no dry clumps left. Don’t over-stir, or you’ll end up with hard, tough pancakes!
• 4 Heat a pan over medium heat, melt some butter or use non-stick cooking spray to coat the pan.
• 5 Add in ¼ cup of the batter to the pan. Let it cook until bubbles start forming on the surface. Flip and cook for another 1-2 minutes. Repeat with the rest of the batter.
• 6 Serve with maple syrup or any toppings you prefer. If not serving straight away, let the pancakes cool completely then store in a container in the fridge. In the morning for sahur, put your pancakes on a plate, cover with a paper towel and microwave for about 30 seconds.

Steps

• 1In a large bowl, mix together yolks and sugar, while still whisking, add milk
• 2Carefully fold in whipped egg whites. (It's better to use a spoon rather than a whisk.)
• 3Add and mix the melted butter and the vanilla.
• 4In another large bowl, mix the sieved flour, cocoa powder, and the baking powder.
• 5Form a little well in the middle and pour the milk and eggs mixture. Stir until the batter is smooth.
• 6Mix in the chopped chocolate. Let the batter sit for 15-20 minutes.
• 7To make the ganache, in a small saucepan, heat the heavy cream, without letting it boil.

• 8Take off the heat, mix with the chocolate chips until perfectly smooth.
• 9Over low to medium heat, pour ¼ cup (60 ml) of pancake batter on a well-oiled pan.
• 10When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side.
• 11When the pancakes are ready, pour the chocolate ganache on top. (If the ganache has hardened while you were making the pancakes, you can microwave it for 15-20 seconds.)
• 12Garnish with raspberries. Enjoy !

Steps

• 1In a bowl, add the sugar sliced strawberries. Let marinate for about 30 minutes, until they are nice and juicy.
• 2Meanwhile prepare the crust. Using a blender or food processor, crush the waffle cones until they are fine crumbs crumbs. Mix in melted butter and sugar until the consistency of wet sand. Pour and press evenly into a pie plate. Refrigerate until ready.
• 3Once strawberries are juicy, blend together with ice cream, milk and strawberries until smooth. Pour into prepared crust and place in freezer for 4 hours, or until set.
• 4To serve, let pie thaw for 10 minutes before slicing and top with whipped cream if desired.

Steps

• 1Cut the grass jelly into half-inch cubes.
• 2Place about ¼ cup of glass jelly into two mugs. Keep any leftover jelly in a covered container and keep it in the fridge.
• 3Stir together the cooled Dutch Lady coffee milk.

• 4Pour out into your glass of choice and serve.
• 5Enjoy!

Steps

• 1Stir sugar, cream, and milk in a saucepan over low heat until sugar has dissolved and a small ring of foam appears around the edge.
• 2Transfer cream mixture into a pourable container such as a large measuring cup. Stir in vanilla extract and chill in the refrigerator for at least 2 hours, although overnight is best.
• 3Pour the cold ice cream mixture into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, for at least 25–30 minutes.
• 4When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer for 2 to 3 hours.
• 5Serve and enjoy!

Steps

• 1Add milk, cream, sugar to a large pot and mix well. Stir in gelatin with a whisk until almost dissolved.
• 2Warm pudding mixture over low heat and continue to stir until gelatin and sugar are completely dissolved, making sure the mixture does not come to a simmer or boil. This should only take 1–2 minutes. Once dissolved, remove from heat.
• 3Pour the pudding mixture into small bowls or jars of your choice — You should have about 4 servings.
• 4Place pudding containers into the fridge to set for about 4-6 hours. Serve chilled as it is or garnish with your favourite fruit.
• 5Enjoy!

Steps

• 1Cut a slit on the bottom of your favourite pack of Dutch Lady milk.
• 2Insert a wooden ice cream stick or a spoon.
• 3Freeze the carton in your fridge for at least 3 hours.
• 4Enjoy!

Steps

• 1Melt butter in a large pot over medium-high heat. Add flour and stir until combined, cooking for 1 minute, stirring occasionally.
• 2Gradually pour in the water and milk, stirring until evenly combined.
• 3Stir in the pasta, salt, garlic powder, and mustard until combined and continue cooking until the mixture just reaches a simmer. Reduce heat to medium-low to maintain the low simmer. Continue cooking, stirring occasionally, for about 9-10 minutes, or until the pasta is al dente. Remove from heat, and stir in the cheeses until melted. Season with additional salt and black pepper as needed.
• 4Enjoy!

Steps

• 1In a large dish (30cm x 22cm), spread one third of the cream on the base of the dish.
• 2Dip biscuits one at a time into the milk and place on the cream layer.
• 3Top with one third of the cream and add another layer of milk-dipped biscuits.
• 4Top with the remaining cream and place undipped cookies on top to decorate. Refrigerate for 4 hours.
• 5Enjoy!

Steps

• 1Whisk together the eggs, milk, salt and pepper.
• 2Melt butter in a large skillet over medium heat.
• 3Add eggs, and cook, stirring occasionally, until they just begin to set. Continue cooking until your desired consistency or no visible liquid egg remains.
• 4Enjoy!

Steps

• 1Nobody can deny that they’re a perfect pair! Milk’s natural creaminess perfectly complements the classic chocolate chip cookie. Take a sip between bites to refresh the palate or dunk the cookie in the milk to elevate the texture.
• 2Enjoy!